Chinese civilization has lasted for five thousand years, and our ancestors have left us many precious possessions.

This kind of wealth has changed people's food, clothing, housing and transportation.

As the saying goes, people are as good as rice and steel. They are not outdated whether in ancient times or today.

No one should give up eating at any time.

In the vast land of China, there are many specialties with unique tastes, such as Zhejiang cuisine, Shandong cuisine, Cantonese cuisine, etc. There are eight major cuisines in China.

Each special dish is divided according to region. Due to regional differences, the taste of meals in the north and the south is different, which also creates many different special dishes.

Among the eight major cuisines, Sichuan cuisine is the most popular.

To put it bluntly, Sichuan cuisine is Sichuan cuisine.

When it comes to Sichuan food, I believe everyone is familiar with one word: spicy!

Not only is the food spicy, Sichuan people are also called spicy girls.

Today, let’s learn about Sichuan’s food culture.

One thing that Sichuan’s food culture cannot avoid is Chaotian pepper.

Many famous spicy dishes are from Sichuan, such as the familiar Kung Pao Chicken, Kung Pao Chicken, boiled pork slices, etc.

Everyone is familiar with the name of this delicious dish. No matter where you are in a restaurant, most of the menus have this dish, but they differ in cooking methods and spiciness.

It is also different above.

This is enough to show how popular Sichuan cuisine is across the country.

Sichuan also has a world-famous specialty food, which is Sichuan hot pot restaurants.

Hot pot culture has been a hot topic in recent years. We can see that many celebrities in the entertainment industry have gradually opened cross-border restaurants, and many of the restaurants they opened have chosen hot pot franchises.

It shows that hot pot franchise stores may occupy a high influence in everyone's hearts.

Hot pot culture is not only very popular in China, but also abroad, Chinese hot pot restaurants are also civilized all over the world. Many foreigners expressed heartfelt praise when they ate Malatang for the first time. This is the style of hot pot restaurants.

I hope Sichuan’s specialties will become famous all over the world.

Sichuan's hot pot restaurants are famous for their aroma, numbness, spicyness and freshness, and the contribution of the hot pot base can be said to be the largest.

This sentence is definitely not an exaggeration!

Making hot pot base requires two parts: raw materials and spices.

Chop a piece of Poria cocos, 2 Amomum villosum seeds, more than ten grams of fennel, a few star anise, a grain of three anise and a stick of star anise, a few pieces of galangal and lilac flowers harvested and stored at home during the harvest with a fruit knife, and chop them together.

Wrap it in gauze, soak it in cold water for ten minutes, then take it out, and the spices are finished.

For a Sichuanese, as long as he hears the sound of draining water and smells the smell of lilac and star anise, he knows that the process of preparing hot pot base with traditional Chinese medicine has begun.

The first thing to appear is the red dried chili pepper.

Cut each chili pepper into two or three small pieces.

Then cook in boiling water until crispy.

Chop them finely after draining.

Then cut the ginger, onion, ginger and garlic into small pieces, put it in the pot and cook until it becomes fragrant, then take it out.

Then pour the chopped pepper into the pot and stir-fry until it has a sweet taste, then pour the spices from the gauze into the pot, pour the boiled bone soup into it, then add yellow butter, cooking oil and an appropriate amount of Pixian bean paste

, finally add rock sugar and peppercorns and stir-fry until thick and ready to use.

The chef who makes the hot pot base is undoubtedly sweating profusely at this time, unable to keep his eyes open, and sometimes he can't help but sneeze.

But the chef couldn't help but want to put his head into the noodle soup to take a look and smell it - who knew that the hot pot base was so red and tempting, and the aroma was so mouth-watering that until eight o'clock in the evening, the hot pot base would be

Pour it into a hot pot restaurant.

Each of these children took out their wooden chopsticks and tapped the edge of the bowl.

When they saw the chili oil, they couldn't help but put their wooden chopsticks into the pot and stir it for a few dozen seconds, then put it in their mouths and licked it. In this way, they had already reached the point.

When all the food is ready and served, everyone needs to make their mouths "ache" enough!

First put in beef tripe, beef back fillet, shredded pork, and blood tofu. Next, some people put in beef rolls, some people put in meatballs, some people put in mutton slices, and finally there were king oyster mushrooms, yam, potatoes, cabbage, lettuce, etc.

Delicious food.

Put the boiled food into your mouth one at a time, and the four flavors of spicy sauce are mixed together, making you like it more and more as you eat it.

The numbing taste will also make you forget the sensory nerves caused by spicy food.

At this moment, everyone's face was covered with bright red oil, and even in the middle of winter, their clothes were wet.