of course, it's a butterfly sea cucumber.

This dish belongs to Sichuan cuisine, and it was once given a state banquet. Authentic Sichuan cuisine butterfly sea cucumber, I have only eaten it three times.

Sichuan is inland, and there is no sea at all. Therefore, Sichuan cuisine is not as good at handling seafood as Shandong cuisine and Cantonese cuisine. However, Sichuan cuisine once produced a particularly powerful cooking geek named Luo Guorong, who studied under Haiquan, the chef of Sichuan Governor in the Republic of China. And we know that the famous high-grade dishes of Sichuan cuisine are basically from official dishes. At that time, the land of abundance was rich in products, and because the government was rich, their chefs had the opportunity to study cooking and innovate. Under the guidance of Wang Haiquan, Luo Guorong was better than Lan in shine on you. Later, he worked as a chef in the "Aunt Banquet" by Huang Jinglin, the royal chef, and integrated his own experience with the essence of Sichuan cuisine. The dishes he made first conquered Kong Xiangxi, the executive dean and finance minister of the Republic of China, a descendant of Confucius and a gourmet, and made the richest man in Shandong cuisine, who regarded Confucian cuisine as the benchmark, sit up and take notice of Sichuan cuisine, and introduced Luo Guorong to Chang Kaishen. Chang Kaishen, who thinks Huaiyang cuisine is invincible in the world, originally thought that Sichuan cuisine was spicy. As a result, after eating Luo Guorong's dishes, he found that Sichuan cuisine actually had dishes such as braised bear's paw, liver cream soup and butterfly sea cucumber, which were not spicy, but were suitable in shades, high-grade materials and excellent in showmanship.

After liberation, Luo Guorong served as the state banquet chef of Beijing Hotel for a long time, and made great contributions to Sichuan cuisine in by going up one flight of stairs.

Shandong cuisine also has the practice of butterfly sea cucumber, but Roche's butterfly sea cucumber is completely different from Shandong cuisine. For friends who only know "boiled cabbage", probably many people have never heard of the dish of butterfly sea cucumber, right? There are many cooks who can cook boiled cabbage, but those who can cook butterflies and sea cucumbers are considered to be proficient. Friends who only know "kung pao chicken", "Mapo Tofu", "Couple's Lung Slices", "Garlic Paste and White Meat" and "Boiled Beef", don't forget to ask when you mention Sichuan cuisine to others: Have you eaten the supreme classic dish in Sichuan cuisine: braised bear's paw; Gan Gao Tang; Bomb Tokyo; Do you have butterfly sea cucumber?

Sichuan cuisine can serve the four major cuisines, but it's not a hollow reputation. If you think that you can serve the four major cuisines with Mapo tofu and mala Tang, you still underestimate Sichuan cuisine!

Come on, let's see what Luo Guorong's butterfly sea cucumber looks like: