Now more and more foreign cuisines have entered Sichuan. Although the popularity of Sichuan cuisine in the market is getting higher and higher now. In some big cities, four out of ten hotels are mainly engaged in Sichuan cuisine. However, Cantonese cuisine, which is also listed as the four major cuisines in China along with Sichuan cuisine, is not willing to remain silent. Finally, it entered the catering market in Sichuan with an improved Cantonese cuisine. Now most of the Cantonese cuisine in Sichuan is Guangdong chefs. It opens a very good foundation for the new dishes created by combining Sichuan cuisine with Cantonese cuisine.

Chicken with Shajiang soup

Raw material: half a white-cut Qingyuan chicken (weighing about 25g).

seasoning: 5g of fresh ginger slices, 2g of onion segments and dried onions, 8g of bone soup, 5g of red pepper rings, 15g of ginger, 2g of soy sauce, 3g of chicken oil and 5g of coriander leaves.

Production: 1. Cut the white-cut Qingyuan chicken into pieces weighing about 1 grams and 1 centimeters long, and put them in a casserole. 2. Add chicken oil into the pot. When it is 6% hot, add fresh ginger slices, onion segments, dried onion, ginger and red pepper to make it fragrant. Add bone soup, bring it to a low heat, add soy sauce to taste, pour it into the pot, bring it to the table with low heat, and sprinkle with fragrant leaves.

characteristics: the sand ginger is rich in flavor, and the chicken is smooth and tender.

remarks: the production of white-cut Qingyuan chicken: authentic Qingyuan chicks weighing about 2 kg are selected, and after slaughter, the whole chicken is soaked in slightly boiling water (the chicken is raised twice during soaking and boiled, and the water in the cavity is poured out to keep the temperature inside and outside the chicken consistent) for 15 minutes until it is cooked. First, it is immersed in cold boiled water for cooling, then it is taken out and hooked up with iron hooks to dry the skin, and cooked peanut oil is brushed.

Seven flavors of tripe

Ingredients: tripe (also known as dog tripe, it is a kind of marine fish, and Chaoshan people call it? Tofu fish? ，? Modeling? Like a big loach, the meat is gray, and it is soft and boneless) 4 grams, 5 grams of parsley and 5 grams of orchids.

seasoning: 3g of seven-flavor salt, 15g of raw powder and fresh egg yolk, 1g of crisp pulp powder, 8g of cooking wine, 5g of monosodium glutamate and 8g of salad oil.

Production: 1. Slaughter the nine-bellied fish, remove the internal organs and then wash it. Cut the fish body with an oblique knife with a spacing of 1cm and a depth of .5cm, and suck up the water with a towel. 2, egg yolk, cooking wine, monosodium glutamate, crisp pulp powder, raw flour into a paste, put it on the surface of the nine-bellied fish, soak it in salad oil with a heat of 5% for 3 minutes, take it out of the pan and put it on the plate, sprinkle with seven flavors of salt, and decorate it with parsley and orchids.

features: crispy skin, smooth flesh and golden color.

three cups of duck tongue

raw material: 25g of duck tongue.

seasoning: 1g of green and red pepper, 2g of dried sea pepper, 3g of onion and coriander, 5g of coriander leaves, 8g of three cups of juice, 1g of fried garlic, 8g of salad oil and 8g of Chaozhou brine.

Production: 1. Soak duck tongue in boiling water for 5 minutes, scrape off the coating on the surface, remove it after washing, and marinate it with scallion and coriander for 3 minutes. 2. Put the salted duck tongue in the brine for 3 minutes, and remove it for later use. 3. Soak the marinated duck tongue in salad oil with 5% heat for 2 minutes, and take out the oil control; Leave 3 grams of oil in the pot, add dried sea pepper and fried garlic until fragrant, then add three cups of juice, duck tongue and green and red pepper to stir-fry for 2 minutes, sprinkle with fragrant leaves, take out of the pot and plate.

characteristics: spicy taste and unique flavor.

Remarks: Three cups of juice are made by mixing 5g of Guangdong rice wine, 75g of swastika soy sauce, 226g of Lee Kum Kee bean paste, 25g of extremely fresh soy sauce, 25g of ebony vinegar and 25g of honey.