Sichuan chef no no chili will not cook this is a misunderstanding ah, just the Sichuan and Chongqing region is better this mouth, just like Hunan and Guizhou area friends, is also like to eat spicy, but does not mean that no chili will not cook.

Just like friends in Jiangsu and Zhejiang, although the taste is sweet, but not without sugar will not cook a reason.

In fact, there are many famous dishes in Sichuan cuisine that are not spicy, and the essence of Sichuan cuisine lies in the seasoning, not the chili. For example, sweet and sour flavor, the representative dish is sweet and sour pork ribs.

The practice of sweet and sour pork in Sichuan cuisine is to use sugar and vinegar, and generally do not use ketchup, that is, even if you use it is also a little bit in the restaurant in order to brighten the color, and that's all.

Sichuan cuisine in the sweet and sour pork is the first fried sugar, sugar into the blanched and marinated pork ribs, before leaving the pot hooked into a little Bao Ning vinegar can be.

Also, this sliced pork in a pot is quite a famous dish, not only is it not spicy, but it also has a little bit of sweetness, exactly the lychee flavor, which is also a flavor type in Sichuan cuisine.

Lychee flavor is also rely on sugar and vinegar to modulation, and sweet and sour flavor is different from the lychee flavor vinegar ratio is much less than sweet and sour flavor, like lychee that sweet with a slight sour taste. The same can also be made potpourri.

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