Chengdu, a historical and cultural city in southwest China, is also a famous culinary capital of China. Chengdu's culinary culture has a long history and rich cultural heritage. Chengdu cuisine is dominated by Sichuan cuisine, one of the eight major Chinese cuisines, which has won the favor of food lovers all over the country and even the world for its numbness, spiciness, freshness, fragrance, tenderness, crispness, crunchiness and smoothness. Today, let's taste Chengdu recipes together and appreciate the essence of Sichuan cuisine culture.

One, Ma Po Tofu

Ma Po Tofu is a classic dish in Sichuan cuisine, which is cooked with tofu as the main ingredient and added with minced beef, bean paste, peppercorns and other seasonings. It is characterized by spicy and fresh aroma, soft and tender tofu, and spicy beef, making it a down-home dish.

Operating steps:

1. Cut the tofu into small pieces, blanch in boiling water, fish out and set aside.

2. Heat the pan and cool the oil, add the chopped onion, ginger and garlic, and minced beef and stir-fry until browned.

3. Add bean paste, Pixian bean paste, pepper, salt, sugar, chicken and other seasonings, stir fry evenly.

4. Add an appropriate amount of water, boil and add blanched tofu, cook until the tofu is flavored.

5. Finally add chopped green onion and cilantro, stir fry evenly.

Two, boiled fish

Boiled fish is a traditional dish in Sichuan cuisine, with scalding tender fresh fish fillets as the main ingredient, adding bean sprouts, bean skins, bok choy and other vegetables, cooked in a spicy and fragrant cooking style. It is characterized by spicy and fresh aroma, tender fish and tasty soup, which is a perfect gourmet dish for winter.

Steps:

1. Cut the fresh fish into thin slices, add salt, cooking wine and ginger to marinate for a while.

2. Pour the appropriate amount of water into the pot, add green onions, ginger, peppercorns, star anise, etc. Boil, put the marinated fish slices blanch.

3. Fish out the fish slices, put them into a bowl and set aside.

4. Pour the appropriate amount of oil in the pot, put bean sprouts, bean skins, bok choy and other vegetables stir fry.

5. Add an appropriate amount of water, put the bean paste, Pixian bean paste, pepper, salt, sugar, chicken essence and other seasonings, boil into the blanched fish fillets.

6. Finally add chopped green onion and cilantro, stir fry evenly.

Three, back to the pot of meat

Back to the pot of meat is a classic dish in Sichuan cuisine, pork as the main ingredient, adding bean paste, onion, ginger and garlic, pepper and other seasonings cooked. It is characterized by spicy and fresh aroma, tender meat, and is a great gourmet dish to serve with rice.

Operating steps:

1. Slice the pork into thin slices, add salt, cooking wine and cornstarch and marinate for a few minutes.

2. Pour the appropriate amount of oil in the pot, put onion, ginger and garlic, bean paste, Pixian bean paste, pepper powder and other stir-fried flavor.

3. Add marinated pork slices and stir-fry until browned.

4. Add the right amount of water, put the bean paste, Pixian bean paste, pepper, salt, sugar, chicken and other seasonings, boil and put the blanched fish fillets.

5. Finally add chopped green onion and chopped cilantro, stir fry evenly.