First of all, in Sichuan's diet, carbohydrate intake (especially compared with a large number of pasta) is not too high, and carbohydrate or sugar is the key to weight gain. Secondly, Sichuan is located in the south, and the average food intake in the south is less than that in the north. When it comes to a small part, Jiangsu, Zhejiang and Shanghai can be bare or small.

However, some food in Sichuan is actually deceptive and looks like a big plate, but in order to support this situation, it is usually a pile of dried peppers, onions, ginger, garlic, lubricating oil and other inedible things. Spicy chicken is common. Otherwise it won't be delicious. And the proportion of side dishes is very high. Cooked pork looks like a big pot, but the bottom is all bean sprouts and lettuce leaves. Not all the liquid in that cauldron is oil, but there is a thick layer of red oil underneath. Water.

Sichuan food gives people an oily feeling, but why do so many people still like it?

most delicious foods in Sichuan are like dipping in oil. when you use edible oil, it can make the taste of ingredients smooth and coordinate the taste. Among the main courses, Sichuan cuisine has the highest pepper and pepper content, while Hunan cuisine has no spicy taste. Perhaps Sichuan edible oil is the best buffer for spicy taste. In short, no one drinks any kind of oil.

Sichuanese eat noodles in restaurants. Even pure noodle soup, most people will not drink noodles because it is unhealthy. Other dishes are not necessarily greasy. For example, Guangdong cooking, which is famous for its lightness, seems to be actually very greasy. There is no extra oil at the bottom of their dishes, not as much as Sichuan food. Is there any oil on the plate? No one can eat this oil, so it looks terrible.

Foreign friends are also misunderstood by Sichuan cuisine. We think that our Sutton is fishing in red oil, which can be regarded as a red oil song. In fact, red oil is 1/3 of a day, and 1/3 is a symbolic cooking stew. Cooked vegetables are not oily (can be adjusted according to personal taste). 1/3 is completely Chili.

We are also a province of the Yangtze River. We also ate steamed fish, and we have to stew it. We use bombed mushrooms, yellow, broccoli, peas with green tips instead of red, and use all the fat for everyone. We also know that heavy taste is fresh and fresh, so it is impossible to have vegetables and spicy tables.

some dishes are sugar, lying down with chopsticks, and have a constant amount. Some dishes are very serious. Because you must eat, you must limit the number of plants. Sichuan food should not be heavy. The taste of Sichuan noodles is also the eye of "low rice", but it is easier to eat too many dishes.