The first kind of cassoulet: Sichuan-style cassoulet. The spicy and numbing Sichuan cuisine flavor is y rooted in people's hearts, so there will also be spicy cassoulet derived dishes. This kind of cassoulet not only has the savory yellow sauce flavor, but also has the stimulation of spicy oil. Eating it will feel hot and spicy at first, but the aftertaste of the yellow sauce always remains in your mouth, making it addictive to eat.
The second kind of cassoulet: Northeast cassoulet. The flavor is on the heavier side, mainly based on soy sauce and seasoning. The whole plate of cassoulet chicken skewered together, slowly simmered with good soy sauce and seasonings, the chicken meat is flavored and aromatic. In addition, the approach includes side dishes such as potatoes, chili peppers and onions to give the whole dish a more colorful taste.
The third kind of cassoulet: Cantonese flavored cassoulet. It's light and not too aromatic. With broth and Huadiao wine as the main seasoning, the meat is tender and fragrant with wine, and the broth is extraordinarily soothing. Side dishes are also more diverse, can be onions, tofu, vermicelli, etc., with a tender and chewy texture.
The above are three different flavors of cassoulet from different regions and restaurants, there may be some people like the Sichuan flavor of spicy, there will be some people like the taste of the Northeast and the Cantonese flavor of light and mellow. The key is to try more to find a cassoulet that suits your taste and satisfies your taste buds and appetite.