Just like friends in Jiangsu and Zhejiang, although the taste is sweet, it is not the same reason that you can't cook without sugar.
In fact, there are many famous dishes in Sichuan cuisine that are not spicy. The essence of Sichuan cuisine lies in seasoning, not pepper. For example, sweet and sour taste, the representative dish is sweet and sour pork ribs.
The practice of sweet and sour pork ribs in Sichuan cuisine is to use sugar and vinegar, generally without ketchup, that is, to use a little in restaurants for bright colors, that's all.
The sweet and sour pork ribs of Sichuan cuisine are fried with sugar first, then pickled with boiling water, and then taken out with a little baoning vinegar.
In addition, this crispy pork slice is also a quite famous dish, which is not only not spicy, but also a little sweet, specifically litchi flavor, which is also a flavor type in Sichuan cuisine.
Litchi flavor is also made of sugar and vinegar. Different from sweet and sour taste, the proportion of litchi vinegar is far less than sweet and sour taste, just like litchi is sweet and slightly sour. Similarly, you can also make crispy rice.
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