According to Jianghu legends,

The legend that Sichuan cuisine is a "tycoon of Sichuan cuisine" has never stopped …

Even Sichuanese who have long despised each other because Sichuan cuisine is divided into different arrays,

The attitude towards Sichuan-style pork is surprisingly consistent. Everyone thinks that "going to Sichuan without eating Sichuan-style pork means that you have never been to Sichuan".

It can be said that Sichuan cuisine is the bearer of Sichuan cuisine, and its position in the rivers and lakes is particularly distinguished.

Why does the seemingly ordinary Sichuan-style pork enjoy the "C position" in many Sichuan dishes?

This is about to be agreed. ...

The materials and practices of "serious" Sichuan pork are very particular.

For pork, sit on hip meat, pepper, Vitex negundo and watercress, which must be Pixian watercress with slender garlic seedlings.

After steaming, slice, spit oil and add materials. ...

An attractive plate of Sichuan-style pork is ready.

Take a bite of fat and thin Sichuan pork and chew it slowly. In addition to the delicious flavor of meat, there are also good flavors of watercress and pepper. The spicy and delicious taste can be surrounded in the mouth for a long time.

Of course, it is best to eat Sichuan-style pork with a bowl of plain white radish soup for a refreshing aftertaste.

—02— kung pao chicken

Kung pao chicken, seemingly ordinary, is regarded as "the soul of Sichuan style".

Sichuan cuisine pays attention to "one dish blindly, one hundred dishes and one hundred squares".

Kung pao chicken has a complex taste with a delicate balance among sour, sweet, salty and spicy.

Cooking technology is very particular. Chicken should go through the process of patting, chopping and penetrating before curing, so that the seasoning can penetrate into the chicken during curing.

Then litchi juice is made of aged vinegar, sugar and soy sauce.

After cooking in the fire,

Make kung pao chicken with red oil and no juice.

—03— Mapo Tofu

When the hot Mapo tofu is served on the table, what you see is red, white and blue.

Red is pepper, white is tofu, and cyan is garlic.

Spoon a spoonful of Mapo tofu into your mouth and taste it slowly.

The words hemp, spicy, crisp, fragrant, fresh, tender, clean and spicy immediately flashed in my mind.

Hemp refers to the hemp of pepper. When the tofu is cooked, sprinkle some pepper powder.

Spicy refers to douban made of Dahongpao, which tastes fragrant and spicy.

Crispy refers to the meat quality, golden color and crisp entrance.

Xiang refers to the tangy smell of Mapo tofu when it is served on the table, which can attract people's appetite.

Freshness refers to the raw materials used, tofu and garlic seedlings are fresh and delicious, impeccable,

Tenderness means tofu is as precious as jade. Although it has angles and edges, it will break when twisted.

The whole point is to ensure the integrity of tofu when cooking.

Scalding means that after Mapo tofu is cooked, the temperature is not easy to drop, so every bite looks like it has just been cooked.