At the mention of Sichuan cuisine, people who have tasted Sichuan cuisine, the tongue will immediately reflexively rise a kind of numb and spicy feeling. In fact, the real Sichuan cuisine, not only numb and spicy. For example, there's a dish called "boiled cabbage". Take the pork elbow, hen, fine meat and other first big fire after the micro-fire simmering for more than eight hours, to get a pot of soup, filtered with gauze more than two times, the pork chopped into mush, put onions, ginger, wine and water soak for a few moments, wrapped in gauze mush into the broth, heating and stirring on a high flame. When the soup will boil, change to low heat, not let the soup roll. Soup turbid suspended matter by the pork mushrooms adsorption, remove the mushrooms, this process is called "hanging soup", change to chicken mushrooms and hang once more, the soup is like white water but clear and fresh aroma. Peel the cabbage, take out the most tender part of the center of the cabbage, put it into the soup and steam it in a cage for half an hour. The flavor of this dish is amazing and unforgettable.

"White oil tripe": pork belly boiled and cut into strips, lettuce cut into strips, garlic fried in lard spare. Frying pan on the fire, burning lard to seventy percent hot, under the ginger and scallion segments, stir fry after the aroma, tripe into the pan after stir-frying, add stock, add salt to taste, into the garlic and burn, burned to tripe soft cooked, add lettuce cooked, put monosodium glutamate, thickening of the water starch, collect the juice from the pot, mounted on a plate can be. Belly white, lettuce green, the color of the dish is fresh and attractive.

The two dishes introduced here are light type, the main purpose is to declare that the Sichuan cuisine is not only only hot pot, not only only spicy.