Chengdu, located in the southwest of my country, is a national historical and cultural city, the birthplace of the ancient Shu civilization, one of China's top ten ancient capitals, an important electronic information industry base in the world, and the general base of pandas in the country.
Chengdu is a city that makes you not want to leave once you come here. It is a land of abundance and people from Sichuan and Chongqing. From Jinli to Kuanzhai Alley, you can stop and go all the way, leaving behind images of old Chengdu.
But the most attractive thing about Chengdu is its food.
As the first "City of Gastronomy" rated by UNESCO in Asia, the "spicy" Sichuan makes people miss not only the comfortable life, but also the various kinds of delicious food that are unforgettable.
Every time you come to Chengdu, your tongue and taste buds will always encourage you to meet again.
-01- "Why don't you tell me, it's really not spicy." "It's not just the wine last night that made me cry." It might also be because of the hot spicy hot pot.
People in Chengdu eat hot pot regardless of winter or summer. When you walk through the streets and alleys of Chengdu, your nose and eyes will be filled with the smell of hot pot.
Unlike Chongqing hot pot, which is as "hot as fire", Chengdu hot pot is more gentle. The taste of Chengdu hot pot is not so heavy and pursues a balance of spiciness. There are many tricks in the hot pot soup. Chengdu hot pot commonly uses "clear oil", that is, using
Rapeseed oil or salad oil is used as the base. Add Sichuan peppercorns and Sichuan peppercorns. The rapeseed oil absorbs the freshness of green Sichuan peppercorns to the maximum extent, and the soup is full of meaty aroma. At the same time, the soup base is not easy to solidify and is very refreshing, even the most common red pepper.
The flavored hot pot also uses chicken, fish, and beef bone soup. In terms of flavor, it is mainly composed of five-flavored and bean paste flavors, lovely yellow throat, fragrant crispy meat, large pieces of hairy belly, and neat texture.
Goose intestines, Sichuan specialty "dragon beard bamboo shoots", plus a variety of fresh and green vegetables, white and plump sliced ??potatoes... everything is rich in ingredients, and the dipping sauce is not inferior, and the dipping plate is the best.
It is a classic combination of sesame oil and minced garlic. The oil dish and the dry dish are the standard for Chengdu hot pot. The meat is placed in the oil dish to reduce the heat and enhance the aroma; the tripe is placed in the dry dish to retain the original flavor and enrich the taste.
No one can put down their chopsticks in front of hot pot, a delicacy that is full of flavors and is only immersed in the spicy aroma. Chuan Chuan, which is closely related to hot pot, seems to be more representative of the Chengdu flavor.
There is nothing that a meal of skewers can’t solve. If so, then have another meal! Whether served in red soup, white soup or cold, skewers will make you feel good from the beginning!
When it comes to eating, Chengdu people are absolutely serious.