Of course Sichuan food is Sichuan food ~ I like to eat it ~ Sichuan food focuses on spicy food ~ while Chongqing food focuses on spiciness ~ ~ and Sichuan food has a strong taste ~ the fish-flavored shredded pork we eat ~ is Sichuan food ~ and twice-cooked pork

~ Let me give you another introduction: Sichuan cuisine has a long history and enjoys a high reputation both at home and abroad.

Sichuan was known as the land of Bashu in ancient times and the "Land of Abundance". It is located in the upper reaches of the Yangtze River. It has a mild climate, abundant rainfall, surrounded by mountains, crisscrossed by rivers, and is rich in grain and oil. Vegetables and fruits are available all year round. There are a wide range of livestock and poultry varieties. The deep mountains and hills specialize in bears, deer,

Mountain delicacies such as deer, roe deer, white fungus, cordyceps, bamboo shoots, etc. are also found in rivers and lakes, such as river tufts, elegant fish, rock carps, and Chinese sturgeons.

The superior natural environment and rich specialty resources provide favorable conditions for the formation and development of Sichuan cuisine.

Sichuan cuisine is represented by Chengdu and Chongqing local cuisine. It is exquisite in the selection of ingredients, uniform in specifications, clear in layers, and distinct and coordinated.

It is characterized by being numb, spicy, fragrant, fresh, oily, and rich in flavor, with heavy use of the "three peppers" (chili pepper, Sichuan peppercorns, and peppercorns) and fresh ginger.

Seasoning methods include dry roast, fish flavor, strange flavor, pepper and sesame, red oil, ginger juice, sweet and sour, lychee, garlic paste and other compound flavors, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes, one hundred flavors"

reputation.

In terms of cooking methods, he is good at stir-frying, frying, stir-frying, stir-frying, stir-frying, deep-frying, boiling, simmering, etc.

Especially small frying, stir-frying, dry stir-frying and dry roasting have their own unique characteristics.

From the high-end banquet "Three Steamed and Nine-Double" to popular casual meals, folk snacks, home-cooked dishes, etc., there are many dishes with novel styles and fine workmanship.

Its representative dishes include: kung pao chicken, dry-roasted fish, twice-cooked pork, mapo tofu, husband and wife lung slices, camphor tea duck, dry-stirred shredded beef, strange-flavored chicken nuggets, dengying beef, fish-flavored shredded pork, and boiled beef

wait.

[Kung Pao Chicken] "Kung Pao Chicken", also known as "Kung Pao Chicken", is one of the traditional famous dishes of Sichuan and has been spread all over the country.

According to legend, it was named after Ding Gongbao (official name), a governor of Sichuan in the Qing Dynasty, liked to eat it.

Preparation method: Take the tender rooster breast, cut it into cubes with a flower knife, sizing it with soy sauce, refined salt, and wet starch, add dry red pepper and pepper oil and stir-fry until loose, add onion, ginger, garlic, and cooked peanuts.

Then add sugar, vinegar, salt, monosodium glutamate, meat broth and the resulting gravy.

This dish is fragrant and tender, spicy but not spicy, and slightly sweet and sour.

[Ma Po Tofu] "Ma Po Tofu" is a traditional Sichuan dish that enjoys a high reputation at home and abroad.

It is said that in the late Tongzhi period of the Qing Dynasty, a woman named Chen in Chengdu, with slight pockmarks on her face, ran a snack bar at Wanfu Bridge outside the north gate. The tofu produced in her shop was bright red in color, spicy and delicious, and was deeply loved by the masses.

Got its name.

This dish uses soft tofu, minced beef, tempeh, green garlic sprouts, chili powder, Sichuan pepper powder, etc. as raw materials.

The preparation method is: first cut the tofu into cubes, blanch it in boiling water and take it out, then stir-fry the minced beef, add refined salt, tempeh, chili powder, broth, tofu, boil until big bubbles appear, add soy sauce,

Slice green garlic seedlings, thicken the sauce, and sprinkle with pepper powder.

The characteristics of this dish are numb, spicy, hot, fresh, crispy, tender, and bright red in color.

[Husband and wife’s lung slices] It is said that in the 1930s, Chengdu Guo Chaohua and his wife set up a stall along the street to sell lung slices. Because of their exquisite production and unique flavor, they were popular among the masses, hence the name "Husband and wife's lung slices".

Later, it developed into a restaurant operation. The original lungs were replaced with meat, heart, tongue, tripe, head, skin, etc. The quality was improved and it has become one of the famous dishes in Sichuan.

The preparation method is: wash the beef and beef offal, blanch them thoroughly, put them into the pot, add the old brine and the pepper, cinnamon and star anise spice packets, bring to the boil and simmer over slow fire for about two hours.

Cut the boiled beef and offal into slices and put them into a plate; scoop out some stewed meat, add MSG, chili oil, soy sauce, and pepper powder to make a sauce, pour it on the beef and offal, and then sprinkle with crispy pork.

Just grind peanuts and sesame noodles.

The taste is spicy and fragrant.

[Zhangcha Duck] "Zhangcha Duck" is a kind of smoked duck, which needs to go through processes such as pickling, smoking, steaming and frying.

The production is exquisite and the requirements are strict. The finished dish is golden red in color, crispy on the outside and tender on the inside, with the special aroma of camphor wood and tea leaves. It is one of the famous dishes in Sichuan Province.

Take a whole male duck, first soak it with Chinese pepper and refined salt for four hours, then put it in a boiling water pot to blanch the skin and shape it, then smoke it with camphor leaves, scented tea, cypress branches, and sawdust until the duck skin turns dark yellow. After taking it out, the duck skin

Spread on the sauce mixed with glutinous rice juice, Shaoxing wine, pepper, MSG, steam for two hours, take it out, let it cool, cut it into barcodes and place it on a plate.

[Strange-flavored chicken nuggets] "Strange-flavored" is a special flavor type from Sichuan. It has seven flavors: salty, sweet, spicy, numb, sour, fragrant, and fresh, but they do not overpower each other. It has a special taste, so it is called "strange-flavored"

".

"Strange-flavored chicken nuggets" is a representative dish of Sichuan's strange-flavored dish. It uses tender roosters, slaughters them, washes them clean, disembowels them, puts them into a pot of water and cooks them until they are just cooked, then takes them out, cools them, and cuts them into small pieces.

Put the chicken skin side up into the plate, pour over the sauce made of cooked sesame seeds, red soy sauce, soy sauce, sugar, vinegar, chili oil, Sichuan pepper powder, sesame oil and MSG and serve.