Do you drool when you see this? Sichuan cuisine is one of the eight major cuisines in China and occupies a very important position in the cooking history of China. Sichuan cuisine has a variety of dishes, changeable seasonings, spicy and delicious flavors, and everything. Let me briefly introduce Sichuan food.
▲ Sichuan hotpot
Sichuan hot pot embodies the inclusiveness of Chinese cuisine and is also the most representative food in Sichuan cuisine. Common ones are clear soup, mandarin duck and spicy food. Small ingredients are garlic and fragrant rape, with unique flavor.
▲ Brochette
"Eat skewers and count Sandy." String is the most popular embodiment of grassroots cuisine. All kinds of meat and vegetables are strung on bamboo sticks, and the red soup is soaked in vegetables, which is very enjoyable. It is actually the predecessor or another form of hot pot, so people often call it small hot pot.
▲ maocai
Maocai is a specialty of Chengdu. Prepare a pot of spicy and delicious soup, and put the vegetables in a bamboo spoon, usually one serving. Simply put, "maocai is a hot pot for one person, and a hot pot is a maocai for a group of people."
▲ Husband and wife lung slices
Sichuan people all know. Bright red in color, soft and tender in texture and spicy and fragrant in taste. The scenery is green and the Tianjin River is surging. A large plate of freshly mixed lung pieces celadon dish was served on the table, red and shiny; When you put chopsticks in your mouth, you will feel spicy and delicious, soft and waxy, crisp and tender.
▲ Dragon wonton soup
Wonton soup is thin and tender, smooth and delicious, and the soup is thick and white. It is the best snack in Rongcheng. Recommend red oil wonton ~
▲ Zhong jiaozi
Zhong jiaozi is one of the traditional snacks of Han nationality in Chengdu, Sichuan Province. With special red oil, it is slightly sweet and salty, spicy and delicious, and has a unique flavor. Dumplings are sweet in taste.
▲ Lai Tangyuan
Lai Tangyuan has a history of 100 years. Its color is smooth and white, its skin is soft and waxy, its sesame oil is heavy and its nutrition is rich.
▲ Pork intestines chicken
Fat sausage chicken is one of the most distinctive cuisines in Chengdu. The fat sausage is soft and waxy, and the chicken is refreshing and tender. Dip in the secret dish made of soup stock, it tastes cold and spicy, and it gives you an appetite.
▲ rabbit head, rabbit diced
In Sichuan dialect, eating rabbit head is called eating rabbit head. Eating rabbit heads has become a habit in Chengdu. The meat on the rabbit's head is more tender than the meat on other parts of the rabbit, and the spiced rabbit's head, with fresh taste and rosy color, is a delicious character.
▲ North Sichuan bean jelly
In Sichuan, the most famous bean jelly is North Sichuan bean jelly, which is famous for its unique red, spicy, mellow, fresh and cool Sichuan flavor and has been passed down to this day.
▲ boiled fish
Chongqing boiled fish tastes smooth and tender, oily but not greasy, spicy and hemp, red pepper is bright and dazzling, spicy but not dry, hemp but not bitter. "Ma Shang, it's spicy enough" makes boiled fish popular all over the country.
▲ Wanzhou grilled fish
Grilled fish originated in Wanzhou, Chongqing, which is a combination of pickling, roasting and stewing. It fully draws on the characteristics of traditional Sichuan cuisine and Sichuan hotpot and tastes excellent.
▲ Maoxuewang
One of the famous snacks in Chongqing, and also one of the three must-have items of Ciqikou, tastes hemp, spicy, fragrant, fresh and spicy, the soup is red and bright, and the taste is mellow.
Conclusion: The best travel is not only accompanied by people, not only how many beautiful scenery you see, not only how many friends you meet on the way, but also how many delicious foods you can eat. This is the meaning of traveling as a foodie.