When it comes to Chengdu and Sichuan cuisine, most people may think of red oil hot pot, maocai, skewers and various spicy and spicy Sichuan dishes. Many people who come to Chengdu basically associate various hot pot,

Chuanchuan is a must-try food option, especially when many people who don’t eat spicy food worry that they won’t be able to adapt to the local food when they come to Chengdu.

However, many people have overlooked that Sichuan cuisine itself is not exclusively spicy. Traditional Sichuan cuisine has various flavors. In addition to spicy, there are also various flavors such as weird, fishy, ??compound, lychee, etc. The emphasis is on "one dish, one style"

"A hundred dishes and a hundred flavors", because this Spring Festival also happened to be a trip to Chengdu, so this time I specially proposed a food guide for Chengdu tourism for people who don't eat spicy food, so that everyone can understand that there are so many Sichuan dishes that are not spicy.

It can even be said to be a light dish.

Snacks: Chengdu’s snacks are not only complete in variety, but also diverse. Traditional time-honored brands include: Long Chaoshou, Zhong Shui Dumplings, Lai Tangyuan, etc. However, most of them have lost their original taste due to some historical reasons, while Rabbit Head,

Snacks such as Bobo Chicken and Fat Rice Roll Rice are too strong in taste, so people who don’t eat spicy food dare not try them. So, what snacks in Chengdu are suitable for people who don’t eat spicy food?

Egg Baked Cake: Egg Baked Cake is made from eggs, fermented flour and other raw materials into a batter, and is baked in a special convex-bottomed copper pot. The baked Egg Baked Cake is then folded into a semicircle and sandwiched with various

Plant the fillings and serve.

You can basically see egg-baked cakes selling near major scenic spots in Chengdu, and the traditional egg-baked cakes have developed to now, with dozens of fillings, which can be said to be both sweet and salty, and can satisfy all kinds of needs.

The taste needs of the crowd.

Egg cake ice powder: Traditional ice powder is made by wrapping the seeds of fake physalis in gauze and kneading them in water. However, the ice powder on the market today is basically made directly from ice powder powder and water.

Chengdu's ice powder mainly uses brown sugar water as the base of sweetness, plus various fruits, chopped nuts, small glutinous rice cakes, sesame seeds, etc. In summer, you can also add crushed ice to cool down and relieve the heat.

Ice powder cold cake: Cold cake is a snack originated from Yibin. The main raw material is rice. It tastes a bit like Hunan rice tofu. The difference is that the cold cake is eaten directly with brown sugar water.

Cold Cake Three Cannons: The main raw material is glutinous rice, and the texture is similar to glutinous rice cake. In the past, it was usually sold during lantern festivals or temple fairs. Because it makes a banging sound when thrown hard on the steel plate, it is called Three Cannons.

Sandapao is a performance snack, so the taste is not very outstanding. Generally, one serving is three lumps, coated with brown sugar syrup and sesame soybean powder.

Three Cannon Rabbit Legs: Apart from Sichuan and Chongqing, no other province is so keen on eating rabbits.

Although rabbits are cute, they taste even better!

Generally, rabbit legs are divided into two types: spicy and five-spice. If you don’t like spicy food, you can choose spiced rabbit legs, which tastes quite good.

Spiced Rabbit Leg Juntun Guokui: Also called Guokui, there are generally two types of Guokui in Chengdu. One is similar to meat buns, which can be eaten with jelly or rice steamed meat when cut in the middle. The other is Juntun Guokui.

The fillings generally include brown sugar, pork, and beef. They are first fried and then roasted in rapeseed oil to squeeze out the excess oil. It tastes fragrant and crispy. However, the meat fillings usually contain Sichuan pepper powder, so you cannot accept the caution of Sichuan peppercorns.

select.

Juntun Guokui Sichuan cuisine: As one of the earliest four major cuisines, it is currently mainly divided into Shanghebang, also known as Rongpai Sichuan cuisine. It is mainly centered in Chengdu and Leshan. Most of them are traditional Sichuan cuisine. Xiaohebang Sichuan cuisine is based on Zigong.

, Yibin and other places mainly dishes, such as boiled beef, while Xiahebang Sichuan cuisine is mainly Chongqing Jianghu cuisine.

Sichuan cuisine has a variety of flavors, and it is not just spicy and spicy as many people think, so even people who don’t like spicy food can still enjoy their food when they come to Chengdu.

For example, the famous state banquet-level Sichuan dish, boiled cabbage, is a typical Rongpai Sichuan dish. However, due to the high production requirements, it is no longer available in ordinary Sichuan restaurants. The following is just for people who don’t eat spicy food. Here are some dishes that can be eaten:

It was eaten in an ordinary restaurant, and it was Sichuan food that was not spicy.

Recommended restaurant: Mawangzichuan Restaurant Chicken and Tofu: This is a soup dish, which mainly uses chicken breast minced into minced chicken, then mixed into the whipped egg whites, then blanched in the stock to shape, and finally served.

Just add additional clear soup prepared in advance.

This soup dish is a typical example of "eating chicken without seeing the chicken" in Sichuan cuisine. It is similar to the other dish mentioned below.

The chickpea flakes are snow-white and fluffy, with a delicious flavor. They float on the crystal clear soup stock, making it perfect for a bowl before a meal.

Chicken and Tofu Kung Pao Eggplant Flavored Shrimp Balls: This dish is evolved from "Kung Pao Chicken". The "Kung Pao" cuisine in Sichuan cuisine belongs to the spicy lychee flavor. It is characterized by sweet and sour after eating, and salty when chewed.

Fresh and slightly spicy.

This dish at Mawangzi Chuan Restaurant will give you an hourglass before serving to remind you to eat it within 3 minutes for the best flavor.

The deep-fried diced eggplant is crispy on the outside and soft on the inside, and the shrimps are quite large, so it can basically suit everyone's taste.

Recommended restaurant for Kung Pao tomato-flavored shrimp balls: Daijiang Caotang Garlic Braised Silver Carp: This dish is the signature dish of Daijiang Caotang.