Of course, Sichuan cuisine here is full of Sichuan pork, boiled fish and shredded green peppers that foreigners can think of. In the army of "Chuanzihao", these are called home cooking. According to various recipes, after a housewife has excellent ingredients and kitchen conditions, after a long period of repeated tempering, she can also make a kung pao chicken that will impress the master. At present, the mainstream culture of Sichuan cuisine in Chengdu is divided into two camps-traditional old Sichuan cuisine and new Sichuan cuisine. Although cooking concepts and techniques vary widely, all chefs agree that spicy and heavy oil dishes account for less than a quarter of orthodox Sichuan cuisine.
Without the stunt of oil explosion, there are less than half of foreign gourmets and local delicious mouths who don't know the truth We have eaten Sichuan restaurants in 30 yuan and private Sichuan restaurants in 400 yuan. The former is full of fireworks, and every dish is stimulating the tongue; The latter is graceful. In addition to the dazzling settings and environment, there are some familiar recipes on the plate.
I can't help wondering, what's the taste of those high-end Sichuan restaurants in Chengdu that are higher than 600 yuan+per capita?
They should have a deeper understanding of Sichuan cuisine and shoulder the historical task of inheriting and remembering Sichuan cuisine, including the spread of banquet culture to the origin of Sichuan cuisine and the traditional table manners of China people. Guests and friends come here, and after eating, they suddenly realize, Oh, this is the true face of Sichuan cuisine, a more open expression. Whether it is the traditional old Sichuan cuisine that is about to be lost or the new Sichuan cuisine that conforms to the popularity, it is the efforts made by smart chefs for the art of Sichuan cuisine.