Mala Tang does not have high requirements for ingredients, and caters to the fast-paced life at present, which is more common in small restaurants with "low consumption". A friend from Sichuan quipped: "Sichuan food that is not spicy, spicy or oily is unaffordable."

Evaluation of Sichuan cuisine "only spicy sensory stimulation is a low-end dish without seasoning"

The reason why people have the wrong impression of "not spicy Sichuan food" can only be said that "spicy" Sichuan food is more popular and has stronger regional characteristics, and "neither spicy nor oily Sichuan food" is really unaffordable for ordinary people.

Sichuan food, neither spicy nor spicy, is exquisite and relatively small, so it will be more expensive and not suitable for mass consumption.

Representatives of Sichuan cuisine that is neither spicy nor spicy:

1, boiled cabbage

The only thing that can make two cabbages sell for abalone is probably "boiled cabbage".

Making soup is the most important part of this dish. Don't leave your feet during the whole process and control the heat accurately. As a dish in the state banquet, the complicated process of cooking Chinese cabbage is absolutely imperial.

2. Braised meat with plum vegetables

This dish is similar to "braised pork with plum vegetables", with meat as the main ingredient and vegetables as the supplement. The selection of materials and working procedures are very complicated: the meat should be "five flowers and three lines", and it will dry if it is too fine; Vegetables are "sprouts", which are made from the tender stems of mustard and then pickled.

Steamed with meat and vegetables, the meat slices are fresh and tender, the vegetarian dishes are fresh and salty, and the flavor is very unique.

3. Chicken tofu pudding

"Chicken bean curd brain" also belongs to the "state banquet", which is similar to snowflake chicken brain, except that the chicken paste in the first half is the same, except that snowflake chicken brain is "fried" and chicken bean curd brain is "washed".

It seems simple, but in fact it needs chicken soup with extremely high temperature. When the fire is big, the flowers will be scattered, and when the fire is small, they will not be ripe.

Chicken soup with chicken looks like tofu, and its texture is smooth and tender, ranging from 80 to 2 years old. It is suitable for people of all ages.

The ingredients of these dishes are expensive or cheap, but they all have a * * * nature-"the lighter the taste, the more complicated the technology". It takes some experience to keep improving, but for modern people, it is not enough to understand the essence of Sichuan cuisine without eating a little spicy food.