Here are some famous Sichuan dishes. As for the recipes, I searched a lot on the Internet, but I couldn't find them. Ask me. But if you follow the recipe, you can make the taste of famous dishes? Difficult, really difficult!
Bao Gong waist seal: a traditional famous dish. Hot dishes, spicy. Features: golden color, crisp and delicious, sweet and sour and slightly spicy, suitable for wine and rice. This dish is skillful in swordsmanship, putting fire first, and seasoning is important.
Crispy sea cucumber: traditional dish. Spicy vegetables, litchi flavor type. Features: crispy rice crust, fresh sea cucumber, strong litchi flavor, delicious and refreshing. This dish is good at making hair and knife, especially for seasoning juice.
Three-silk squid: a famous historical dish. Hot dishes are salty and delicious. Features: salty and light, fresh and delicious. This dish uses shredded chicken, ham and shredded green bamboo shoots as auxiliary materials, which mainly shows the unique skills and seasoning style of Sichuan cuisine.
Traditional famous dishes. Hot dishes are salty and delicious. Features: rich materials, excellent materials, harmonious colors, salty with fresh, mellow and delicious, soft and delicious, thick but not greasy. The processing of this dish is complicated, time-consuming and material-consuming, especially in cooking and using fire. This dish was originally a famous dish of Rongcheng's "hard work". It has the reputation of "braised assorted dishes spread all over Sichuan".
Stewed belly with green bamboo shoots. Hot dishes are salty and delicious. Features: salty and fragrant, soft and glutinous and refreshing. This dish is very simple, but it is very particular about processing and firing. It is one of the signature dishes of famous shops in Chengdu and "Dwarf Zhai" in East Street.
Boiled cabbage: a traditional dish. Soups. Salty type. Features: the soup is elegant, fragrant and delicious, the food is fresh and refreshing, and it melts in the mouth. This dish looks plain and vulgar, but it is actually the most famous dish in Sichuan cuisine. Its kung fu lies in the chef's housekeeping skill-the kung fu of hanging soup. As the saying goes: "singing opera, making soup." This kind of soup is called "advanced clear soup", which is clear as water, delicious and mellow. It is made of old hen, duck, pork chop, ham, hooves, red and white meat, and slowly hung up, which is not as easy as adding boiled water to chicken essence.
Chichi Rabbit: Cold dishes. Weird taste types. Features: fresh and fragrant, full of flavor, most suitable for wine. This dish comes from the traditional famous dish "shredded rabbit with fish flavor". The cooked rabbit loin and leg meat is shredded, which is mixed with the peculiar smell of Sichuan style. The shredded rabbit is fresh and tender, salty, sweet, spicy and sour, with rich fragrance and unique taste. The skill of this dish lies in seasoning, and of course cooking rabbits is also the key.
Husband and wife lung slice: it is a well-known Sichuan dish at home and abroad. However, it is worth mentioning that the husband and wife lung slices in the incense hall were made by Luo, the former chef of the "husband and wife lung slices" shop and Xiao Jianming's brother. Its authenticity and authenticity can be imagined. Nature is the representative of delicious cold dishes.
Fish-flavored baked eggs: hot dishes. Fish flavor type. Features: bright color, crisp fragrance and delicious taste. This dish evolved from Luzhou roast chicken eggs, a famous dish in southern Sichuan. Very suitable for middle-aged and elderly people. The finished dish has well verified the preparation of cooking and the mastery of cooking temperature.
Pregnant Tofu: Sichuan Jianmen Tofu is famous at home and abroad. Pregnant tofu is the best of dozens of tofu varieties in Jianmen. Hot dishes. Salty type. Features: crispy and delicious, crispy outside and tender inside, good in shape and color, salty and delicious. This dish cuts fresh tofu into rectangles, slightly larger than mahjong tiles, and minces fat pork. Fried, stuffed with meat and steamed into juice. Tofu is named "pregnant tofu" because it is filled with stuffing that looks pregnant and the corners are sealed. It is an excellent work in Sichuan cuisine and tofu dishes.
Pineapple tremella soup: This dish is a dessert. Made of tremella fuciformis from Tongjiang, a famous Sichuan product, and simmered on a small fire. It is a traditional Sichuan-style dessert. With fresh pineapple, it can clear lung heat, nourish capacity and relieve hangover.
(to the east)
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