When it comes to Chengdu and Sichuan cuisine, most people may think of red oil hot pot, maocai, skewers and various spicy and spicy Sichuan dishes. Many people who visit Chengdu also think of it. Basically, all kinds of hot pot and skewers are the must-try food options. Especially when many people who don’t like spicy food come to Chengdu, they always worry that they will not be able to adapt to the local food. However, many people have overlooked that Sichuan cuisine itself is not exclusively spicy. Traditional Sichuan cuisine has various flavors. In addition to spicy, there are also various flavors such as weird, fishy, ??compound, lychee, etc. The emphasis is on "one dish, one style" "A hundred dishes and a hundred flavors." Because this Spring Festival also happened to be a trip to Chengdu, so this time I specially proposed a food guide for Chengdu tourism for people who don't eat spicy food, so that everyone can understand that there are so many Sichuan dishes that are not spicy. It can even be said to be a light dish.

Snacks: Chengdu’s snacks are not only complete in variety, but also diverse. Traditional time-honored brands include: Long Chaoshou, Zhong Shui Dumplings, Lai Tangyuan, etc. However, most of them have lost their original flavor due to some historical reasons. The taste is old, and snacks such as rabbit heads, Bobo chicken, and rice rolls are too strong in taste, so people who don’t eat spicy food dare not try them. So, what snacks in Chengdu are suitable for people who don’t eat spicy food?

Egg Baked Cake: Egg Baked Cake is made from eggs, fermented flour and other raw materials into a batter, and is baked in a special convex-bottomed copper pot. The baked Egg Baked Cake is then folded in half. It is round and filled with various fillings in the middle. You can basically see egg-baked cakes selling near major scenic spots in Chengdu, and the traditional egg-baked cakes have developed to now, with dozens of fillings, which can be said to be both sweet and salty, and can satisfy all kinds of needs. The taste needs of the crowd.

Egg Baked Cake

Ice powder: Traditional ice powder is made by wrapping the seeds of fake physalis in gauze and kneading them in water, but the ice powder on the market now is basically The above are all made directly from ice powder powder and water. Chengdu's ice powder mainly uses brown sugar water as the sweet base, plus various fruits, chopped nuts, small glutinous rice cakes, sesame seeds, etc. In summer, you can also add crushed ice to cool down and relieve the heat.

Ice powder

Cold cake: Cold cake is a snack originated from Yibin. The main raw material is rice. It tastes a bit like Hunan rice tofu. The difference is that the cold cake is Eat it directly with brown sugar water.

Cold cake

Three cannons: The main raw material is glutinous rice, and the texture is similar to glutinous rice cake. In the past, it was usually sold during lantern festivals or temple fairs, because it makes a strong sound when thrown on the steel plate. There was a banging sound, so it was called the Three Cannons. Sandapao is a performance snack, so the taste is not very outstanding. Generally, one portion is three lumps, coated with brown sugar syrup and sesame and soybean powder.

Three Cannons

Rabbit legs: Apart from Sichuan and Chongqing, no province should be so keen on eating rabbits. Although rabbits are cute, they taste even better! Generally, rabbit legs are divided into two types: spicy and five-spice. If you don’t like spicy food, you can choose spiced rabbit legs, which tastes quite good.

Spiced Rabbit Legs

Juntun Guokui: Also called Guokui, there are generally two types of Guokui in Chengdu. One is similar to Roujiamo, with jelly cut into the middle. , steamed pork with rice flour, and the other is Juntun Guokui. The fillings generally include brown sugar, pork, and beef. They are first fried and then grilled with rapeseed oil to squeeze out excess oil. It tastes fragrant and crispy, but the meat Sichuan pepper powder is usually added to the stuffing, so careful selection of Sichuan peppercorns is not acceptable.

Juntun Guokui

Sichuan cuisine: As one of the earliest four major cuisines, it is currently mainly divided into Shanghe gang, also known as Rongpai Sichuan cuisine, mainly centered in Chengdu and Leshan. Most of them are traditional Sichuan cuisine. Xiaohebang Sichuan cuisine is mainly based on dishes from Zigong, Yibin and other places, such as boiled beef, while Xiahebang Sichuan cuisine is mainly based on Chongqing Jianghu cuisine. Sichuan cuisine has a variety of flavors, and it is not just spicy and spicy as many people think, so even people who don’t like spicy food can still enjoy their food when they come to Chengdu. For example, the famous state banquet-level Sichuan dish, boiled cabbage, is a typical Rongpai Sichuan dish. However, due to the high production requirements, it is no longer available in ordinary Sichuan restaurants. The following is just for those who don’t eat spicy food. Here are some that can be eaten It was eaten in an ordinary restaurant, and it was Sichuan food that was not spicy.

Recommended restaurant: Mawangzichuan Restaurant

Chicken bean curd: This is a soup dish, which mainly uses chicken breast minced into minced chicken and then mixed into the beaten egg whites. , then blanch it in the soup stock and form it. When serving, add the clear soup prepared in advance. This soup dish is a typical example of "eating chicken without seeing the chicken" in Sichuan cuisine. It is similar to the other dish mentioned below. The chickpea flakes are snow-white and fluffy, with a delicious flavor. They float on the crystal clear soup stock, making it perfect for a bowl before a meal.

Chicken Bean Curd

Kung Pao Tomato-flavored Shrimp Balls: This dish is evolved from "Kung Pao Chicken". The "Kung Pao" cuisine in Sichuan cuisine has a spicy lychee flavor. It is characterized by sweet and sour taste after eating, salty and fresh taste when chewed carefully, and a slightly spicy bottom taste. This dish at Mawangzi Chuan Restaurant will give you an hourglass before serving to remind you to eat it within 3 minutes for the best flavor. The fried diced eggplant is crispy on the outside and soft on the inside, and the shrimps are also very large, so it can basically suit everyone's taste.

Kung Pao Tomato-flavored Shrimp Balls

Recommended restaurant: Daijiang Caotang

Garlic braised silver carp: This dish is the signature dish of Daijiang Caotang.

Compared to the crowded Kuanzhai alleys during the Spring Festival, the Daijiang Thatched Cottage, standing just two streets away from the Sandong Bridge, seems quiet and lonely. When dining in this restaurant, the table next door was obviously a tourist and ordered fried tomatoes. Egg. Probably except for the nearby residents, they don't know that this seemingly inconspicuous restaurant has become famous since it first opened in the 1940s. Zhang Daqian, a painter and gourmet expert, was full of praise for his signature dish when he was in Chengdu. In addition, this store has also hosted guests including Chen Yi, Guo Moruo, Ba Jin, Hua Junwu, Guan Shanyue Waiting for many celebrities, it can be said that it was a veritable "Internet celebrity" store at that time.

The origin of this dish is that there were a lot of silver carp in the river behind the restaurant at that time, so the owner Zou Ruilin used local materials and invented this garlic-braised silver carp dish. This dish uses young silver carp and is sold by the pound at 59 per pound, which is a reasonable price. It belongs to the fish flavor type in Sichuan cuisine, with a sweet and sour taste. There are about five silver carps per pound. The meat is tender and smooth, and the skin is soft and waxy. Although they are all small fish, there are not many thorns in silver carp, basically only one. Main stab.

Braised silver carp with garlic

Taibai sauce meat: Unlike Hunan, where every household makes bacon during the New Year, Sichuan New Year mainly makes sausages and sauce meat. The difference between Daijiang Caotang's Taibai Sauce Pork is that a variety of Chinese herbal medicines are added to the marinated meat sauce. You can smell a faint medicinal aroma when you take a piece of it. It tastes salty, fresh and sweet, with rich layers. The dried tofu underneath also tastes very good.

Taibai Sauce Pork

Recommended Restaurant: Mouzidong Laozhang Duck Restaurant

Zhangcha Duck: This dish is braised duck with camphor leaves. It is named after being smoked with tea leaves. It tastes salty and the meat is firm and chewy, but the products in this store are obviously not as good as in previous years. But as the signature of this store, this dish still comes first.

Zhangcha Duck

Fugui Duck Roll: The reason why I recommend this dish is because it is complicated to make and requires a lot of craftsmanship. The whole duck is first deboned and then marinated. Then, with the duck skin side down, it is covered with salted egg yolk and ham, wrapped in a pot and steamed. Finally, it is cut into sections and plated before thickening. The color of the finished dish is very bright and beautiful. It tastes glutinous and rich in taste. The salty and fresh salted egg yolk is paired with the duck meat. You can't stop eating it with each bite.

Fugui Duck Roll

Furonghuang Garden Restaurant

Snowflake Chicken Nao: This dish, like the previous chicken and bean curd, belongs to the category of "eating chicken without seeing the chicken" Type, the difference is that Snowflake Chicken Nao is made by frying minced chicken in hot oil, which requires extremely high control of the heat. The finished dish is white and looks like a ball of snow piled on the plate. When you eat it, it is tender and smooth, extremely fresh and tender.

Snowflake Chicken Nao

The original intention of recommending so many foods is that I read a lot of articles about traveling to Chengdu in Aunt Zhang. Basically, most of them recommend hot pot, steamed buns, etc. Hot pot, skewers, etc. This is also the current situation faced by Sichuan cuisine. The most popular ones in the streets and alleys are various hot pots and skewers. On the contrary, not so many people know about traditional Sichuan cuisine. Many people even think that when Sichuan cuisine is mentioned, Only spicy and spicy. In fact, in addition to the dishes recommended above, there are many other Sichuan dishes that are not spicy at all, such as garlic roasted belly strips, Dongpo elbow, crispy pork slices, hibiscus chicken slices, cashew duck cubes, etc. Hot pot is a dietary form that can be easily replicated over long distances. As long as the ingredients are the same, you can still eat authentic hot pot outside Sichuan. However, when you leave Sichuan, you may only get Maoxuewang when you leave Sichuan. Common Sichuan dishes such as , boiled beef and twice-cooked pork can be eaten.