Guidance: Sichuan food that is not spicy is usually only used for important banquets and occasions where VIPs are received, because the production procedures are very complicated and the chef's craftsmanship is very demanding. If ordinary people want to eat it, they need to go to a customized store, and the consumption is generally high.
For example: 1- One of the most famous state banquets, boiled cabbage, the basic requirement is that the soup is like water, but the process of cooking this soup is 9981. The time required for cooking chicken and duck ribs is unknown. After all, it is someone else's secret recipe. Anyway, more than N ingredients should be added, but at the same time, it is necessary to ensure that the boiled soup is not oily or greasy, fragrant and refreshing, that is, the soup is like water.
2- Chicken tofu pudding, the basic requirements, eat chicken but not chicken, eat meat but not meat, and make vegetarian dishes with vegetarian dishes. When you think about what state this is, you will know how complicated the process is. And the taste is light and mellow.
3- General introduction: Yipin Gongyan, dried roasted fish wings, abalone in white sauce, lotus fish maw, hibiscus chicken slices, eight-treasure duck, preserved salted duck, duck with camphor tea, and hot nest chicken with ginger sauce ... Look at these names, they are basically meat, but the tastes they make are all required. Meat dishes are not meat-flavored. If the chef doesn't tell you that they are meat dishes, you think you are eating them.
Summary: Not spicy Sichuan food is not unaffordable, but it is less common in the consumer market than spicy Sichuan food, and people's awareness of it is too small. The reason for saying this is that Sichuan cuisine, which is not spicy, demands too much from chefs, and its production process is complicated. There are too many procedures for handling ingredients. Sometimes, the production of a dish may need to be prepared several days in advance. This kind of dish is basically enjoyed by rich people. We ordinary people have neither the time to enjoy food nor such a hobby, so its consumer market is not popular.
Sichuan cuisine can become one of the four major cuisines in China because it has both popular Jianghu dishes and high-grade family banquet dishes. To what extent was it high-end, Chiang Kai-shek, the head of state in the Republic of China, was rejected by Aunt Yan, the leader of Sichuan cuisine at that time, and Liu Xiang, the king of Sichuan, wanted to invite Zhang Xueliang to have an aunt's banquet. Because he didn't make a reservation in advance, he had to contact other scheduled diners in private, and he could only give a banquet in time at the price of one seat for three seats. After the founding of the People's Republic of China, two of the four famous chefs in China appointed by Chairman Mao and Premier Zhou are Sichuan chefs, and the other two are Cantonese chefs and Huaiyang chefs respectively. 1959 Beijing Hotel, which often receives state-level foreign guests, published the Menu of Famous Hotels in Beijing, which included more than 400 famous dishes from all over the country, of which Sichuan cuisine 140 was the most included, and quite a few of them were not spicy. In recent years, US President Barack Obama, German Chancellor Angela Merkel have visited China, and the China administration has all taken Sichuan cuisine as the main dish.
It should be said that you can't eat it! Sichuan banquets are mainly steamed dishes, supplemented by stir-frying, cooking and cold dishes. The main course is not spicy, although the price of ingredients is not high, but the production process is cumbersome, and foreigners think it is unfair to them not to eat spicy food in Sichuan restaurant. No one will order it if you do it. So ordinary outsiders can't get in touch with it.
Authentic Sichuan cuisine, due to historical geographical environment and other reasons, pays attention to all kinds of dishes and tastes! Chicken tofu pudding, tea duck, steamed Jiangtuan, boiled cabbage, peony fish fillets, etc. are all non-spicy dishes, as well as Sichuan style pork from popular cuisine and kung pao chicken, etc. are not very spicy! Due to the complicated cooking process and materials used, many chefs and restaurants are unwilling to do it now, and there is no certain consumer to order it! It led some mainlanders to think that they ate hot pot, if the general Sichuan restaurant! Just think it is, and judge that Sichuan food is only spicy!
Because spicy can cover all the flavors, the ingredients are a little poor and can't be detected.
What you can afford is hot pot, roadside stalls, and peppers, peppers and monosodium glutamate.