When it comes to Sichuan, the first thing that people think of is Sichuan's spicy food. After all, it is very famous. In particular, the hot pot in Sichuan has gone international and is deeply loved by foreign diners. Sichuan is a very spicy province in China, and most of their food is spicy, such as spicy rabbit head, husband and wife lung slices, Mapo tofu, great chicken, mala Tang, skewers and so on. When it comes to Sichuan, it is a word "spicy".
Sichuan cuisine is also called Sichuan cuisine. It has not only spicy taste, but also other spicy flavors, mainly sweet, salty, sour and bitter. However, Sichuan cuisine is not necessarily all spicy food. After all, some people still don't like spicy food. Spicy food is only a representative noun of Sichuan, but it does not represent all tastes of Sichuan. For people who love spicy food, Sichuan cuisine is the most suitable for their taste, but for those who can't eat spicy food, it's hard to see spicy food. Sichuan's light food is also very delicious. Today, I will introduce several delicious Sichuan foods that are not spicy. Even people who are not spicy and unhappy will be addicted to it. Do you think Sichuan is all spicy and unhappy? You can't get tired of these five kinds of light food.
The first kind is Zhangcha duck. When it comes to ducks, it's like Beijing roast duck, Nanjing salted duck, dried salted duck and so on. But in Sichuan, such a favorite place, it's natural to eat ducks, and that's Zhangcha duck. Although Zhangcha duck is a Sichuan dish, it has no spicy taste, and its taste is very light. After careful selection of ducks, the fat and tender drake is selected, and then after four processes, such as pickling, smoking, steaming and frying, the delicious Zhangcha duck can be made. Why is it called Zhangcha duck? Because the leaves of Cinnamomum camphora and camellia tea are also used in the production. The combination of these two ingredients gives the duck a special flavor, which is not only delicious in color and flavor, but also fresh and tender in duck meat, which is full of fragrance and not greasy.
The second kind is candied fruit. In Sichuan, there is a delicious snack, which is particularly attractive. Its whole body is smooth and shiny, and it also smells of caramel. White sesame seeds are evenly sprinkled on the outside, which makes it crisp and tender. This is candied fruit. Many people don't quite believe that there are such sweet and greasy food snacks in Sichuan. Sugar-oil fruit is a unique traditional snack in Sichuan, and it is also one of the three wonders of Qingshiqiao that we often say. Its main ingredients are glutinous rice, brown sugar, sesame seeds, etc. When making it, glutinous rice flour is made into dough, kneaded into a round shape, then fried in a pot, wrapped in white sesame seeds, and put on with bamboo sticks, just like Sugar-Coated Berry, but it is bigger than Sugar-Coated Berry and the price is not very expensive. Generally, you can eat enough by buying a bunch of it for about 5 yuan money.
The third kind is Lianggao. Sichuan Lianggao is also very famous, especially in summer, which is a very good summer food. Lianggao is a favorite of many female friends, because it will be accompanied by brown sugar water, which has the effect of beauty beauty. Sichuan's cold cakes are different from cakes in other places. They taste more delicious and smooth, and they are fresh and refreshing. Especially, the cold cakes taken out of the refrigerator are very cool to eat. Even if you are sweating all over, you will cool down after eating the cold cakes. The ingredients for making cold cakes are actually very simple, that is, rice, brown sugar and well water. However, the well water here is a unique well water in Sichuan with a long history and sweet taste, which is not found in other places, so the cold cakes in Sichuan are more delicious.
The fourth kind is Dongpo elbow. Many people don't know that Dongpo elbow is actually a Sichuan delicacy. Su Shi, a great writer in China, is a foodie. He not only eats, but also cooks it himself. This Dongpo elbow is created by himself. Dongpo elbow makes people smell particularly attractive and drool. The soup of Dongpo elbow is milky white, and it tastes tender and mellow and chewy. Elbow is not as fat as pork belly, but it is soft and palatable, so people can't eat enough. The method of making Dongpo elbow is also very unique. The pig's head is tied with straw and cooked in a pot. The cooked elbow tastes different.
The last one is pillow cake, which is a delicious snack that can only be seen in winter. It is a necessary new year's goods for Sichuanese in the Spring Festival. A few days before the Spring Festival, every household will make pillow cakes. The method of making a pillow cake is also very simple, that is, put glutinous rice into a little water and grind it into rice slurry, then put it in a cloth bag to squeeze the water out, dry it, take it out and knead it into a ball, wrap it up with big cake leaves, and then steam it in a pot. Because it looks like a pillow, it is called a pillow cake. The prepared pillow is sliced and can be eaten. There are three ways to eat pillow cakes, namely sweet, salty and boiled soup, depending on which one you like.