I don't know why I can always see questions about Sichuan cuisine in Q&A recently. Maybe I have answered several questions about Sichuan cuisine before. The best Sichuan food I have ever eaten should be Mapo tofu. This dish was not eaten in Sichuan, but in a Sichuan restaurant in Jiangsu. Together with my colleagues, one of them is a boy who is humorous on weekdays. It was his turn to order, and he suddenly said, Everyone is a man, so I specially arranged a tofu for you gentlemen who love tofu! Suddenly the atmosphere became lively. It was a dish ordered casually, but it didn't turn out to be a good idea for the "gentlemen" present, and they all praised it, so they ordered another one. I have never eaten authentic Mapo tofu before, or I have never eaten delicious Sichuan food. Boiled meat, boiled fish and fish-flavored shredded pork are all so-so, which is nothing more than spicy and delicious, but Sichuan style meets tofu. The taste of tofu with the fragrance of pepper is really indescribable. It is particularly memorable. In fact, there is another impressive thing about Sichuan cuisine, namely Dongpo elbow. This meat dish, a hard dish, is not spicy, so many people easily mistake it for Sichuan food. In fact, Dongpo elbow is an authentic Sichuan dish. This dish is also smooth and tender, and just looking at the pictures makes people drool. The above two kinds of Sichuan food are my favorite and the best. Have you eaten? What do you think? The best Sichuan dish I have ever eaten in memory is shredded pork with fish flavor, which is a very common dish, but when I think about it for the first time, I can still remember it vividly. That was in 2007, my wife and I came to Beijing from our hometown and wanted to do some small business in Beijing. At that time, we really had nothing, only 1200 yuan in hand, so we came with two bags of luggage and some daily necessities, and rented a 9-square-meter house in a rural area of Fangshan District and stayed. I remember that the first meal in Beijing was to buy three steamed buns, take a few cabbages from my hometown, and stir-fry a plate of cabbages. At that time, I just arrived in Beijing, and there was no place to cook, and there was no gas stove or anything. I only had an induction cooker, so I managed to eat a little. At that time, I was really a stranger and felt strange everywhere. After that, we entered some small department stores from the wholesale market and started our small business. We got up early every morning and went out to sell goods in the morning market. When I come back in the evening, I can do whatever I want. It's really bad to start a business. I can only sell tens of dollars a day, and I can't make any money except the capital and stall fees, so it's very simple to eat. Sometimes I can just eat instant noodles at night. I really realize that everything is difficult at the beginning, so it goes on day after day. Of course, business should be better every day. I often go to the wholesale market to buy something fresh and bring it back for sale. I remember that once I got a batch of socks from the wholesale market, but the color and pattern were not complete, and the boss gave it to me at a low price. The goods I brought back sold very well, because I came cheap and I made small profits but quick turnover when I came back, so it was very popular. When I got home at night, I said that my wife would go out to eat today to improve. There is a small Sichuan restaurant near my home. I asked my wife what she wanted to eat. She said that she would eat shredded pork with fish flavor and mix it with rice. I also ordered a small cold dish and a bottle of beer. So I drank it one by one. My wife cried and I cried, which contained too many difficulties and grievances. A fish-flavored shredded pork in my memory is very common, not how delicious it is, but this dish left a very deep impression on me! Hello everyone, I'm Xiaoshi! As a chef, I'm glad to share this problem with you. In my memory, the most impressive Sichuan dish should be boiled pork slices. At that time, I was just born into the society, first came into contact with catering, and was an apprentice in a hotel. It was my first time to eat boiled meat, and my memory was particularly deep. I had never eaten such delicious food before, perhaps because of the living conditions at that time! Of course, I've been a cook for more than ten years now, and I'm numb because I've been exposed to too much every day, and I don't feel that way at the beginning. There are still two kinds of Sichuan dishes that I have eaten that feel the best. These two dishes may be insignificant and too general to some people. But it stays in my memory forever. That year, a Sichuanese opened a unique Sichuan beef restaurant in the county seat, < It's a pity that I forgot his number! > I like his braised beef best. There were several beef restaurants, but I love the braised beef in this Sichuan beef restaurant! Then there is kohlrabi in Sichuan <: Fried vegetables are delicious and salty with a little sweetness. Big, fragrant, whole fried, cut a few pieces when eating, that taste, beautiful enough! Sichuanese are very clever, and the dishes they make are also very special and famous! The best thing I remember is boiling fish, because the fillets are cooked directly without frying in the pan, so they are particularly delicious! The lotus root slices and cucumbers at the bottom of the pot are also very delicious. The famous shops for cooking this dish are Boiling Fish Country and Spicy Temptation. Next time I have the opportunity, I will also give you a video to talk about the attention of materials: 1. Pepper should be very fragrant, not too spicy, which will take away the umami taste of fish. 2. Pepper should be the kind of green pepper from Yunnan or Sichuan. It's very rare and tasty. 3. You can use grass carp or snakehead. I loved this dish in Beijing before, but later I slowly studied it myself and learned it. My friends have tasted it and praised it. Boiled fish: main ingredients: grass carp (two and a half pounds) and bean sprouts (eight or two). Accessories: Pixian bean paste, onion, ginger, garlic, oil, salt, raw flour, eggs and so on. Commencement: 1, the first thing is to clean up the newly bought grass carp. It must be noted here that it must be fresh fish, and it can't be killed for too long. It is best to do it after buying it. 2, raw food chopping board, cut off all the fins and tails. How big the fish head is, the stew is especially fresh. 3. After cutting off the fish head, cut the knife from the position of the cross section, and cut the first knife from the top of the spine bone to the tail, and divide the fish into two parts. 4. Here, we should pay attention to try to come when we cut the knife at the beginning, don't push hard at the position of the big thorn, and find the gap between the big thorn and the spinal bone. 5. The second knife is to put the skin with the spine upward, and the knife cuts in from the top of the spine bone, and also cuts across the tail. 6. Two knives cut a whole fish into three parts. First cut the middle spine into small pieces. 7. Then deal with the big thorn, and cut the knife obliquely in the direction of the big thorn to remove the fish steak. 8. Cut the rejected fish chops into small pieces. 9, the rest is the fish part of all the small thorns. Slice the fish fillets obliquely from the fish tail, and control the thickness yourself, and it is better to be moderate. 10, after all the fish fillets and steaks are processed, put them in a basin, add cooking wine (or beer), a broken egg white, a proper amount of salt and a proper amount of cornflour, stir them evenly, and marinate them for 40 minutes to an hour. 1 1, take advantage of the pickling time to treat bean sprouts, wash soybean sprouts twice, cook with boiling water, and put half a spoonful of salt when cooking. 12, after cooking, code it at the bottom of a large basin for later use. 13, chopped shallots and sliced garlic. 14, Pixian bean paste is ready, here I use red bean paste, which is relatively not very salty. 15, hot pot, drain oil, appropriate amount of Pixian bean paste 16, ginger and garlic into the pot, stir-fry for a few times over high fire, add enough cold water at one time, more than half of the pot, it doesn't matter if there is more water here, it must not be less. 17, the water boils to form red soup, leaving the fish head. First, cook the fish head for five minutes, then put the spine block, the fish steak and finally the fish fillet in turn. 18, after the red soup rolls again, try to cook the fish fillets for two to five minutes to ensure that the fish fillets are all cooked and turn from meat color to white completely. 19, when cooked, pour the red soup and fish fillets into the pot with bean sprouts. 20. Prepare Zanthoxylum bungeanum and dried red pepper. The small red morning pepper is the best. I used the large dried red pepper here. I can put more if I like spicy food. 2 1, add oil, pepper and prickly ash to another pan, fry for a few seconds. 22, don't fry it, control the heat yourself, pour it on the fish after frying. 23, sprinkle a little onion or coriander, and it's ready to serve! The reason why it is said to be the lazy family version here is that it is more convenient to eat without a few steps than the regular chef version! I remember eating Sichuan food that is delicious. It's Sichuan style pork. Why do I think it's delicious? First of all, we should start with the practice of cooked pork. We should prepare an authentic piece of pork belly and cook it with water for 7 minutes at a time. Then soak it in ice water, scoop it up and dry it. The purpose of this step is to reduce its greasy feeling. Just cut the meat into two strips with the size of 5cm. We are preparing some garlic sprouts for later use, a bottle of bean paste and some rock sugar to improve the freshness of the meat. Wait for some Jiangyou. Next, let's cook the oil pan and pour in the sliced meat. Boil the meat in a pot and make it into the shape of a lamp socket. Now add some raw materials such as rock sugar, and it will take 2 to 3 minutes to get out of the pot. This dish of garlic-flavored Sichuan style pork is finished. Eating a piece of Sichuan style pork in your mouth, the combination of garlic and meat is simply the most delicious food in the world. I can't say which dish is the best in Sichuan cuisine. I think it depends on which flavor you are suitable for, such as fish flavor, pickled pepper flavor, burnt spicy flavor, litchi flavor and so on. The representative of fish flavor is shredded pork with fish flavor and eggplant with fish flavor. What I like is the flavor of pickled peppers, such as chicken offal with pickled peppers, which are more restaurant-like dishes. I like to stir-fry all kinds of dishes with pickled peppers, but pickled peppers are the premise. Today, I will share with you a dish suitable for cooking in summer. I like it very much, and I just tinkered with it myself, which is totally disorganized. Stir-fried shredded pork with chives in summer is the season of chives production. Choose farm chives with pork in front of pigs as the main ingredients. Accessories include Hanyuan Zanthoxylum bungeanum, soaked ginger, soaked Vitex negundo or millet spicy, and a teaspoon of Laotan pickle water. Two pieces of ginger. Shredded pork in front of the pig, chopped leek flower, sliced ginger, soaked ginger and shredded, soaked with two wattles to change horse ears. Marinate pork as you like, and add some water starch. Boil the oil, the oil temperature is 30% smooth, the shredded pork is broken, soaked in ginger and soaked in two Jing tiao Hanyuan pepper, and they are fragrant and fragrant together. Add chives, ginger slices, broken raw, kimchi water, stir-fry for a few times, and you can get out of the pot. It is spicy, delicious and hot. This is my own mess, so I should make a scene. Sichuan cuisine is delicious for thousands of families to taste, including steaming, stewing, frying and roasting, sweet and salty, spicy and hot fish, shredded pork with fish flavor, cold chicken nuggets and so on. In short, it is mainly spicy. Sichuan cuisine makes people want to go back and forth ...! What I look forward to most when I was a child is the annual Spring Festival. The whole family is happy in Qi Le, and there are no rich material conditions. However, there are mothers who scrimp and save food to cook a table of delicacies for their children, and fried stewed chicken with bacon, sausage and fish for the whole family to satisfy their cravings for the New Year. Authentic dishes are mother's painstaking efforts and dedication of emotional love! The best Sichuan food I have ever eaten in my memory is every Sichuan food that my mother selflessly shared with her ignorant children for 365 days a year. The fragrance and sweetness are the giving of love. Although my mother has left me, it's still all kinds of Sichuan food cooked by my mother, and it's the best taste in my memory! I think the best thing to remember is boiled fish. I like the traditional way, spicy and delicious. Let's share my way. Raw materials: grass carp, bean sprouts, dried Chili peppers, pepper seeds, and eggs with insufficient powder. Seasoning: salt flow path: 1: grass carp is washed, fish bones are separated, fish meat is sliced with an oblique knife, egg white and salt are added, stirred clockwise, and then Polygonum hydropiper powder and a little salad oil are added instead. 2. Dry-fry soybean sprouts in the pot. 8. Ripe them out and put them on the bottom of the plate. 3. Boil water in the pot, then put the marinated meat slices. 9. Remove them when they are ripe and put them on top of the bean sprouts. 4. Add pepper section, pepper 5. Pour salad oil into the pot, heat it to 180 degrees, pour it in five times, and the pepper will be brown. Buy a fish and try it at home! The fish is tender, spicy and delicious