Shanghebang is a cuisine centered on Chengdu and Meishan in western Sichuan. The famous "boiled cabbage" can be called the facade of this school.
The so-called "boiled water" is actually the purest chicken soup. "Boiling water" soup needs to mix old hen, old duck, ham hooves, ribs, scallops and other ingredients into a boiling pot, add cooking wine, onions, garlic and so on, and simmer for more than 4 hours. Then chop the chicken breast into minced meat, pour it into fresh soup and stir it into slurry, then pour it into a pot to absorb impurities.
After repeated adsorption for two or three times, the chicken soup, which was slightly turbid in the pot, is as thorough and clear as boiling water at the moment, with rich and mellow fragrance, no oil or greasy, and refreshing.
"Cabbage" is to cook the immature Chinese cabbage with clear water, then put the scalded cabbage into the bottom of the bowl and gently pour it into fresh boiling water. With exquisite materials, boiled cabbage can be described as absolutely fresh and mellow.
This dish was originally created by Huang, a famous chef of Sichuan cuisine, when he was in the imperial dining hall of Qing Palace. Later, it was carried forward by Luo, a master of Sichuan cuisine, and now it has become a boutique at the state banquet.
Besides boiled cabbage, Shanghe Gang's famous dishes include chrysanthemum bean curd, orange duck with cordyceps, kung pao chicken, ant on the tree, Sichuan-style pork, stewed chicken with Qingchengshan ginkgo, white meat with garlic paste, beef on stilts, fish-flavored series (shredded pork and eggplant), crispy rice slices, sweet boiled pork and so on. Anyone who has tasted these dishes will realize that there are not many dishes famous for their heavy spicy taste.
Shang he bang Cai Ma Lao pettitoes-salty
This is mainly because Shanghe Gang cuisine is famous and inherits the characteristics of official cuisine, with fine ingredients and mild taste. Chefs of Shanghe Gang are especially good at interpreting official dishes with Sichuan ingredients and seasoning them with watercress and sugar. Because dishes come from elegant things and have strong local characteristics, they have always been the official dishes of Sichuan governors and generals in the old society.
With the convenience of transportation, foreign diners and foreign ingredients with different tastes have entered the Sichuan market one after another, and the successors of Shanghe Gang have also developed the so-called "new Sichuan cuisine". For example, spicy crab, pickled mandarin fish with green pepper, pickled cuttlefish larvae with Bian Shi vegetable root fragrance, and pickled mandarin fish in half soup are all seafood ingredients, which have strong Sichuan flavor and incorporate fashion elements, and are by no means a spicy word.
Sichuan cuisine feast