Sliced pork in pots and pans, sweet roasted pork, salty roasted pork, sweet and sour pork, steamed pork (and fat intestines, pork ribs, beef, etc.), steamed river dumplings, Dongpo elbows, garlic tripe strips, liver and waist stir-fry, and so on, all of which are not spicy and affordable dishes. These dishes within the honesty, I also think it is the Sichuan cuisine, of course, some people say it is the cuisine of other places, I can only say that a lot of dishes in many places are similar, only the cooking method has a slight difference, there is no need to get entangled.

When we mention the Sichuan cuisine, most people will think of no la regardless of this description, even the former people think only spicy words, is a kind of vulgarity, but in fact, most of the Sichuan cuisine is not spicy, Sichuan cuisine is with a "one dish, one frame, a hundred dishes, a hundred flavors of" Sichuan cuisine, "spicy", "spicy", "spicy", "spicy", "spicy", "spicy" and "spicy". "Spicy" flavor can be used as a feature, but not as a representative. Sichuan cuisine has "seven flavors" (sweet, sour, numb, spicy, bitter, fragrant, salty), eight Zi (dry burning, sour, spicy, fish, dry stir-frying, strange flavor, pepper, red oil) that, on the basis of the evolution of the flavor is up to dozens of types of conventional flavor has also reached 24 types of visible Sichuan cuisine, spicy is just the tip of the iceberg.

In the many flavors of Sichuan cuisine, the most representative is the "double hanging soup" technique stunning the world of "open water cabbage". However, in addition, there are many other non-spicy dishes that are rich in Sichuan flavor. Here are a few more.

Pea and bean curd soup. Represented by lightness, pea tips can be considered the ultimate in marketplace snacks, a nod to Sichuan cuisine restaurants. The pea and tofu soup, cooked with tofu, is a refreshing interpretation of the style to no end. Light texture, coupled with the color of green and white, in order to ensure healthy and nutritious basis, so that those who are accustomed to the greasy spicy tongue taste a light, fresh taste. And this freshness, in Sichuan is the most authentic.

Mother's hooves. "Skin snow, like flowers, smooth and delicate, tender and crisp, fragrant and not greasy, beans like cotton yarn, soup fragrance," a series of beautiful words to describe the Sichuan flavor is the top of the famous food - old mother's hooves. Simmering on the fire of the hoof, the soup kept rolling, on the table slightly trembling, there is a feeling of skin like fat, chopsticks gently move, tearing off a piece of skin and flesh, even the tongue should be with the delicious flavor ripples. Whether it's summer or winter, it always warms the heart.