I think one of the most unpalatable dishes is - Sweet Shao Bai.

I remember when Sichuan cuisine first became popular here, a classmate invited us to a Sichuan restaurant for dinner.

When I was ordering, I saw a dish called Sweet Shao Bai. It was said to be the least spicy Sichuan cuisine, and it was a representative Sichuan dish in the "Steamed Nine Bowls"!

As a meat lover, of course I ordered a plate. This dish looked quite good when it was served.

The steamed pork belly with skin is neatly folded in the bowl.

The skin on the outside is also fried bright red and blistered, making it look very tempting.

I picked up a piece of meat and put it in my mouth. The meat turned out to be "sweet"!

Isn't it important to cook with "salted meat"?

This steamed pork with white sugar and glutinous rice is so greasy. The key is that I am used to eating salty and fresh pork. How can I get this translucent big fat meat slice? With a piece of this big fat meat slice, it tastes good.

Sorry to throw it away.

I could only bear to eat it. Although the steaming oil seeped out of the fat meat, it had not melted yet.

Especially the piece connected to the skin has a bit of a crunch when you bite it. Thinking about it now makes you get goosebumps all over your body. If you eat a piece of this meat, you won’t be able to eat it no matter what else it is! It will make you sick of it.

Who invented this Sweet Shao Bai? How can it be rated as one of the "nine bowls" in Sichuan cuisine? This Sweet Shao Bai not only subverts my understanding of Sichuan cuisine as only spicy, but it can actually make such a big deal out of meat and cook it so well.

Unpalatable!

I think the most unpalatable dish, bar none, is this sweet roasted white dish in Sichuan cuisine.

If you don’t believe it, just take a look and see how many Sichuan restaurants still serve this dish. You will know how unpalatable this dish is! As for the most unpalatable dish, this is the answer here. Different opinions are welcome.

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Fold your ears!

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What else is the scientific name for? I've never seen the word "Gitui".

I personally like Sichuan food, especially cold dishes.

One day my friend took me to a cold dish restaurant.

At this time, a plate came up that was a little thinner than chopsticks, about three to four centimeters long, white and with bamboo knots. When I saw it for the first time, the white dish was covered with secret sauce and red chili pepper.

oil, and sprinkle a few pieces of coriander on top. This is the standard cold color!

When it was placed in front of me, I recognized it at first sight. It was the legendary Houttuynia cordata?

My friend pointed with chopsticks "Here, try it" with a lewd smile on his face.

I have heard about this dish before, and I have received some good and bad reviews about it. Some say it is extremely fishy and makes people vomit, while others are refreshing and delicious. I want to come back again!

But as a foodie, how could I miss the opportunity to try delicious food? I stretched out my excited hand and picked up a few pieces with chopsticks. The red oil on the folded ears instantly slipped away. I thought to myself, this is not possible. It’s just food.

The smell of the sauce made me tighten my wrists and clamp them with all my strength!

No one can resist a pair of fried ears wrapped in sauce.

I opened my mouth wide, afraid that my lips would take away my sauce and lack of flavor.

Well~ My teeth on the right side touched together first.

.....In an instant, I squirted, an uncontrollable squirt. The smell rushed to my brain and paralyzed my central nervous system. I spat hard, trying to kill the dead fish.

The same clean taste, but I found that it was all in vain.

Then I asked my friend to treat me to a plate of cold chicken feet, and... two plates of kelp and two plates of cold shredded potatoes. Who knew that such a beautiful presentation could taste so horrible!

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The answer I want to give to this question may offend a group of Cantonese people, but it will also cause controversy with a bunch of northerners working in the south.

You guessed it right, that’s right, it’s plain chicken!

none of them!

I studied in college in Guangzhou. On the first day of school, I had to register and check into the dormitory until 1 pm before I had time to eat. My mother and I were so hungry that our chests pressed against our backs and we hurriedly ran to the cafeteria to get food.

, but in the end, I didn’t even notice any chili pepper stars.

I was very hungry at that time, so I thought I’d forget it and make do with it. I said, Master, you can help me pack two meals.

I didn't have time to take a closer look at that time. When I returned to the dormitory and opened the lunch box, I was so surprised that there was blood in the food. I am a person who has a strong reaction to substances like blood. I vomited all the yellow water at that time.

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This is the first time I encountered the "weird cuisine" of plain-cut chicken.

Some time after the incident, I asked my roommate from Guangdong in the same dormitory. There was blood in the plain-cut chicken. Why not cook it before eating?

After all, bird flu outbreaks are common nowadays.

She said that the meat is more tender this way, and she also said that there is a dish in Zhanjiang called white-cut dog, which is also made in this way... I think the most unpalatable thing is Guizhou's Zheergen, which is Houttuynia cordata.

Fifteen years ago, I lived in Guiyang for three months. I loved eating everything in Guiyang, including mutton noodles, Changwang noodles, and fish in sour soup. It was so delicious.

But I just can't eat their side dish, Zheergen. As soon as I went there, my friends in Guiyang said that Zheergen was delicious. They ate it every time and it was like salt. They put it in everything they ate.