There is a saying that "men don't go into Sichuan" means that people in Sichuan live too comfortably and it is easy to lose their fighting spirit, but here are beautiful women like clouds, which makes people yearn for them!
In addition to good mountains, good water and good life, there are many good foods in Sichuan. When you walk in front of any booth, you can't help but stop and want to have a taste. Families who travel to Sichuan must not miss these eight gourmet dishes. According to these eight dishes, the boss must praise you as a local.
Stewed Thin Beef Slices
You can know the shape of this dish just by its name. The sliced meat is so thin that it can reveal the image under the light, so it is called light shadow beef.
Dengying beef is made of beef tendon of hind legs, which is made by hand slicing. The finished product is bright in color, crisp and delicious, with unique flavor, and can be preserved for a long time. Beef itself is a low-fat and high-protein food, which can strengthen bones and muscles, nourish essence and blood, and has a certain therapeutic effect.
Three cannons
Sanpao is a vegetarian, belonging to Sichuan cuisine. Its size looks similar to that of glutinous rice balls, but it is still very different from the glutinous rice balls we eat.
The main ingredients are glutinous rice, sesame, sugar and soybean. In the process of processing, the glutinous rice balls will constantly hit the iron plate and make a clang, clang, clang sound, just like the same, so it is called the Three Cannons. It tastes cool and smooth, not greasy and sticky, and it is very sweet, which is deeply loved by children!
stir-fried boiled pork slices in hot sauce
Sichuan-style stew pork is also called stew pork. It is said that "if you don't eat Sichuan-style stew pork, you don't go to Sichuan".
In fact, it's just a farm dish, but it's very particular. "One boil, two cuts and three stir-fries" is its secret. Authentic Sichuan style pork is bright in color, soft and tender in taste, fragrant but not greasy, and not firewood! It's a very delicious home-cooked dish! If you want to eat authentic Sichuan style pork, I suggest you go to Sichuan to have a taste.
Spicy rabbit head
Spicy rabbit head, for those who try it for the first time, still needs some courage, but as long as you eat it once, you will never forget it!
The whole production method of spicy rabbit head is relatively strict, and it pays attention to the materials. From the initial processing to the final marinating, it is extremely strict, and even the degree of spiciness is divided into three levels. The varieties of pepper and pepper used are not the same. It is the freshest when eaten now, and the meat is fresh and tender without fishy smell. The two tastes of hot and sour and garlic are a must.
Pork Lungsin Chili Sauce
The position of husband and wife lung slices in Sichuan cuisine is not small, whether it is a high-end hotel or a roadside stall, it has its unshakable existence!
It's just that this dish consists of beef heart, beef liver, beef tongue, beef lung and beef scraps. The authentic husband and wife lung slices taste hemp and spicy, and the color is bright, so you can't help eating chopsticks, but the moment you eat them in your mouth, the whole person wakes up and the taste buds are satisfied instantly!
Long Chao Shou; Chengdu Wonton
Longwonton soup was awarded the "Time-honored Brand of China", which is a famous snack in Chengdu, Sichuan. People in the north call it wonton, while people in Guangdong call it wonton.
The skin is as thin as paper. The flour is made of high-gluten flour, and eggs are added to the flour, so that the skin is more elastic. The stuffing inside is smooth and delicious, and the soup is thick and white, mellow and delicious. But now with the participation of the machine, the taste is greatly discounted. If you want to eat authentic longan pulp, you are advised to go to the local area!
Bobo Chicken
It has been more than 100 years since the Qing Dynasty, and it is a famous traditional snack in Sichuan.
When it comes to meals, Boji is the first choice for many office workers. If you are tired of shopping, you will sit down and eat a Boji, and you will soon be full of energy. It is mainly made of chicken feet, mushrooms, lotus root slices, lotus root slices and other ingredients soaked in secret seasonings. The degree of fragrance is far greater than spicy, spicy but not greasy! Very refreshing!
Yeerba
Sichuanese love to eat Ciba, and Ye Erba is Ciba wrapped in leaves, but many areas have different choices for Ye Erba.
Ye Erba is actually a dumpling with no soup, both salty and sweet. It is steamed in a pot. Take a bite and squeeze it a little to see the oil. If there is less oil, it will lose its flavor, but it tastes soft and sticky, and you can choose from all kinds of fillings. If you don't know how to choose, just have one!
That's all for the eight Sichuan specialties shared today ~ They are all classics and delicious. Which one do you like best?