China's food culture is profound, and many foreigners will come to China to taste local specialties, including eight major cuisines, local cuisines and more than a dozen other cuisines.
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Sichuan cuisine, which used to be liked only by Sichuanese, has now become a favorite taste of the whole country. The weather is very hot. The taste of Sichuan cuisine is very suitable for the tastes of young people now. Bian Xiao likes it very much, too. Because Sichuan food tastes spicy, I always like spicy food. Today, Bian Xiao will introduce several authentic Sichuan dishes to you and see if you have tried them.
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Mao Wangxue mentioned that Mao Wangxue was really Bian Xiao's favorite. A few days ago, Bian Xiao wanted to eat it so much that he ate it alone in a restaurant, and the taste was still endless. The hottest time for me to eat Mao Wangxue is when I bite it and feel numb. I put a lot of pepper in it, but it's still refreshing. Maoxuewang is a classic Sichuan cuisine, which is rich in ingredients, much like a hodgepodge, including duck blood, hairy tripe, ham sausage, bean sprouts, ginger, garlic, garlic sprouts, dried peppers, Chinese prickly ash and shallots. Bian Xiao likes all kinds of ingredients!
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Boiled fish: Boiled fish is a dish in almost every restaurant, but if you want to eat authentic boiled fish, you must go to a more authentic Sichuan restaurant. Its fish is fresh and tender, and its taste is smooth, oily and not greasy, which makes people drool. The key to the good taste of boiled fish really depends on the quality of raw materials such as cats and peppers. The fish itself tastes delicious, and it is also very helpful to make it spicy and delicious.
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Spicy hot pot: mention Sichuan food. I have to mention the spicy hot pot, which can be said to be the favorite all over the country, and it is also a very traditional food in China. Now many foreigners like to eat hot pot in China. The essence of Sichuan hot pot is hemp and spicy, and people who eat it will sweat, especially in cold winter. Three or five friends go to a hot pot restaurant to eat a spicy hot pot, chat and drink beer. It's just perfect, and they feel warm in an instant.
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Couple lung slices: It is also famous in Sichuan cuisine and has a long history. It has been gradually spread to this day. In fact, although it is called husband and wife lung tablets, there is no lung in the ingredients. Is it a sigh for the rich culture of China cuisine? But in the early days, this dish did have lungs, but later it was replaced by other ingredients because the lungs were not very beautiful and the taste was not very good. This dish is not particularly complicated to cook, so you can cook it at home. Husband and wife lung slices are red and bright in color, spicy and delicious, and soft and waxy in texture. Husband and wife lung tablets also have the function of warming and nourishing our spleen and stomach.
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Slobbered chicken: This dish may not be common in other places. It is a characteristic of Sichuan, not that it can make your mouth water, but that it can make your mouth water spicy, so it is called saliva chicken. The fresh and smooth taste of chicken is combined with the spicy taste of pepper, and finally it is gathered into such a delicious dish. Soup is boiled in a small fire, and it pays attention to a proper protein that can keep chicken. The loose meat quality of chicken is called.
What is the most famous snack in Sichuan?
1, Dandan Noodles, Sichuan
Dandan Noodles is widely spread in Sichuan, and is rated as one of the "Top Ten Noodles in China". The origin of Dandan Noodles is small noodles bought with a shoulder pole. Later, he became famous and became Dandan Noodles. It can be said that almost no one in Sichuan does not know Dandan Noodles. This noodle has a bright red color, strong flavor of winter vegetables and sesame paste, outstanding sour and spicy taste, fresh but not greasy, spicy but not dry, and can be called a leader in Sichuan pasta.
2. Zhong jiaozi
Zhong jiaozi is an authentic Sichuan traditional snack, which began in the 19th year of Guangxu in Qing Dynasty (1893). It is also called "jiaozi with Red Oil in Litchi Lane", because it was located in Litchi Lane at the beginning of its opening, and it was heavily seasoned with red oil. Compared with ordinary jiaozi, Zhong jiaozi's stuffing is all pork, and it is thinner than ordinary jiaozi without other fresh vegetables. Besides, Zhong jiaozi eats it with special soy sauce and red oil, and can only eat it dry.
3. Long wonton
"Chaoshou" is the local name for wonton in Sichuan, because the wrapped wonton looks like a person holding hands, so it is named Chaoshou. In other places outside Sichuan, wonton has always been cooked in clear soup and occasionally fried. But only in Sichuan, people will add piles of pepper and pepper oil to make heavy-flavored red oil wonton. Among them, the abnormal "Ma Lao Wonton" will definitely make you lose your mouth when eating the third one. But it is precisely because of this extreme taste that people who love it will love it and those who are afraid of it will avoid it.
4. Zitong tablet powder
Zitong Tablet Powder is one of the three local specialty snacks in Zitong, Mianyang, Sichuan. The food tastes hemp, spicy and dull. Nature is still hot, chewed, flexible and cool, giving people cold. A snack is suitable for both cold and heat, and is suitable for both yin and yang. Tablet powder not only tastes delicious and refreshing, but also has the effects of clearing away heat and toxic materials, invigorating qi and dredging veins.
5. Zigong eats rabbits cold.
Cold eating rabbit is a kind of folk food in Zigong, Sichuan, which has a history of 100 years. It is said that almost every household in Zigong can cook this dish, and everyone loves it. Cold rabbit tastes delicious and has high nutritional value, and rabbit meat itself has the special effect of losing weight and beautifying, which is a must.
6. Fushun tofu pudding
There are many delicious tofu pudding in Sichuan, but Fushun is the most famous. Fushun bean curd consists of rice, bean curd and dipped water. All three are indispensable. Among them, dipping tofu is the key. It must be made of Bazin sea pepper, sesame oil, soybean oil, garlic paste and big fish fragrance, which is very distinctive.
7. Yibin burning noodles
When it comes to burning noodles, it can be regarded as the most distinctive traditional snack in Yibin area. Yibin burning noodles, formerly known as Xufu burning noodles, was called fried dough sticks noodles a long time ago. Why is it called burning noodles? Because the seasoning for making noodles is oily and heavy, and there is no water. It is said that ignition can burn, so it is called burning noodles. There are countless burning noodles restaurants in the street. A bowl of Yibin burning noodles in the morning is refreshing.
8. bow chicken
Ji Bo is a characteristic snack person in Leshan. At first, it was made of chicken, chicken gizzards, chicken skin and chicken feet. It was put in a bowl and soaked with spicy spices, hence its name. Nowadays, everyone has no taboos. As long as it flies in the sky, runs underground, swims in the water and grows underground, it can be made into Ji Bo.
Here, I want to say that chicken is not a cold pot string. Although there is no difference between them in the picture, the cold pot string is a cooked string, put in a big pot without "fire" and soaked in hot soup, so it is actually hot; The alms chicken is served with pre-fried soup in a bowl, soaked with pre-made skewers and then eaten, so it is actually cold!
9. Mash eggs
The mash egg is a kind of local snacks, which belongs to Sichuan cuisine. Laozi, fermented wine in ancient Chinese, Laozi's egg is Sichuan dialect, that is, boiled eggs are fermented with wine. Boil mashed potatoes and appropriate amount of water in a pot. Beat in eggs, cook them, divide them into small bowls, and add lard and sugar. In memory, all the bad eggs should be put with lard, and the oil residue left by lard refining will taste better; Don't overcook the eggs. The yolk had better be raw. This is called preserved egg. It has the functions of invigorating qi, promoting blood production, activating collaterals, moistening lung, and clearing heat and relieving summer heat in summer.
10, brain flower
Baked brain flower is a special snack of Han nationality in Chongqing, Sichuan. It is made of pig brain, mixed with chopped sea pepper, pepper and other condiments, and baked with fire. The smell is mellow, the mouth is soft, fragrant but not greasy, oily but not fat. However, many people may avoid eating it as soon as they hear that it is pig brain!
There are many delicious foods in Sichuan, which one do you like best?
Favorite Sichuan cuisine with fish-flavored shredded pork.
material
250 grams of lean meat
Auricularia auricula 50 grams
50g carrot
_ 40g pepper
20g bean paste
20 grams of sugar
20g vinegar
Soy sauce 15g
Cooking wine 15g
Salt 1g, used for pulp meat.
Water starch10g
20 grams of clean water
The picture shows onion, ginger and minced garlic.
Method for making fish-flavored shredded pork
Shred carrots, wash green peppers, remove pedicels, and tear fungus into small pieces for later use.
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Clean and shred lean meat, and marinate with salt, pepper, cooking wine, egg white and starch for 10 minute.
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A spoonful of bean paste, chopped onion, ginger and garlic.
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Take a small bowl and mix it with sugar, balsamic vinegar, cooking wine, salt, soy sauce, a little water and water starch to make a sauce. Because the bean paste is salty, don't put salt if it's not heavy!
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Pour oil into the pan, spread the pulped meat in the pan, stir-fry until the shredded pork turns white, and then move it to the plate for later use!
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Put a little oil in the original pot. It's not easy to stir-fry carrots twice, then move them aside and stir-fry them in bean paste to get red oil!
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Stir-fry onion, ginger and garlic with other ingredients!
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Add shredded pork and stir well!
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The last step is to pour in the prepared small bowl of juice, stir it evenly and take it out of the pot!
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Fish-flavored shredded pork is finished (ω
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skill
The shredded pork in this dish must be cut vertically and along the grain of the meat. The shredded pork is also very beautiful.
There are also many children's shoes asking about the exact sauce: I cook by feeling, so I bought a kitchen and weighed it:
20g of sugar, 20g of rice vinegar, 5g of cooking wine15g, 20g of soy sauce15g, 20g of bean paste, 20g of water starch10g, and 20g of clear water, which I usually use. (Every time I cook, the amount is relatively large, usually more than half a catty, and the ingredients are basically kept on the plate. If the main ingredient is used,
Sichuan special food
1. Bobo Chicken
The native chicken, which has been circulated for hundreds of years, is a mixture of a clay bowl filled with spicy ingredients and boneless chicken slices with various ingredients. Where did the "Bow Chicken" come from? "Pot", the original meaning of crock, names dishes by overlapping words, which is unique and intimate. Native chicken has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. When eating milk noodle soup, it has a unique flavor with alms chicken.
2. Dandan Noodles
Dandan Noodles is a famous snack which is very popular among Sichuanese and has a special flavor. It is named because it is often sold by vendors. This kind of noodles is made of flour, rolled into noodles, cooked and scooped into fried minced pork. The cooked noodles are very thin, the marinade is crispy, salty and slightly spicy, and the aroma is tangy and very tasty.
3. Pork intestines rice rolls
Pork rice rolls has always been one of the most distinctive snacks in Chengdu. It is spicy, fresh, bright, red and delicious. It can be used as a snack or as a special meal with special mixed pork sausage. Pork intestines powder has the characteristics of "fast food".
4. Husband and wife lung slices
Husband and wife lung tablets, formerly known as "husband and wife waste tablets", do not need lungs. It belongs to Sichuan cuisine and is a special snack of the Han nationality in Sichuan. It takes cow scalp, heart, tongue, belly and beef as raw materials, pays attention to the selection of materials, makes fine and exquisite seasoning. Husband and wife lung slices are big and thin, waxy and tasty, spicy and delicious, tender and slag. Deeply loved by the masses, in order to distinguish it from other lung films, it is called "husband and wife lung films", which is more particular about the materials used and the quality is improving day by day.
5. Guangyuan steamed cold noodles
Yuan steamed cold noodles is one of the traditional snacks of Han nationality in Guangyuan, Sichuan. It tastes sour, sweet, hemp, spicy and fragrant, appetizing and refreshing, and has a long aftertaste. Outside Guangyuan city, there is no place of origin. Its appearance is similar to Shaanxi cold rice noodles, but its raw material is rice instead of flour. Guangyuan cold noodles taste smooth, cool and pleasant.
6. Firewhip Beef
Firewhip beef originated in Qianlong period of Qing Dynasty, and became a famous specialty in Sichuan in the late Qing Dynasty and early Republic of China. Together with Zhang Fei beef and Taihe beef, it is called "the three famous beef in Sichuan". Beef with burning eyebrows is a traditional specialty of Han nationality in Du Yan (Zigong, Sichuan), which is famous for its high quality, delicious taste, thin slices and long fragrance. Beef with burning eyebrows originated in the Qing Dynasty and has a history of more than 200 years. It has strict material selection, fine knife work, exquisite craftsmanship, unique flavor, smooth fragrance and long aftertaste.
7.lizhuang white meat
Lizhuang white meat, full name "Lizhuang knife-edge garlic white meat", is a traditional Han cuisine in Lizhuang, a famous historical and cultural town in Yibin, Sichuan. It is made of "Changbai Mountain" or "York" or "Bashia" pork with thin skin and tender meat, and mixed with various sauces. It is delicious, fat but not greasy and chewy.
8. Luojiang bean chicken
This dish is a famous vegetarian dish in Luojiang County, Sichuan Province. Soybean is used as the main material and ground into soybean milk. Make it into oil skin, wrap it in sesame powder and steam it. The color is brownish yellow, soft, dry and salty.
9. Milk noodle soup
Milk noodle soup is a special snack of Han nationality in Qionglai County, Sichuan Province. That is, fresh pig bones, trotters, fragrant elbows and chicken are stewed into a rich-flavored milk soup, which is put into a bowl, supplemented by seasonings, and eaten with cooked water leaves. Qionglai's milk noodle soup is a household name. The most popular. Even in the surrounding areas of Qionglai, only mutton and horse dregs noodles can be compared with Qionglai milk noodle soup.
10. Three cannons
The third cannon is a famous snack of the Han nationality in Sichuan, mainly made of glutinous rice. When throwing glutinous rice balls, the Third Artillery will make a "clang, clang, clang" sound similar to a cannonball, which is divided into "iron cannon", "cannon" and "cannon", hence the name "Third Artillery". When eating, it is accompanied by "Laoying Tea", which has a unique flavor. The third cannon is sweet and delicious, not greasy, not sticky and not slag, and the price is cheap.
What are the less famous and particularly delicious things in Sichuan?
1, Dandan Noodles Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and spoon the fried pork powder. The cooked noodles are very thin, the marinade is crispy, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely spread in Sichuan, and it is often used as a feast snack-Dandan Noodles dim sum. What are the top ten famous snacks in Sichuan? 2. The main characteristics of the dragon wonton soup are: thin skin, tender stuffing and fresh soup. Handmade skin is a translucent shape "Chengdu snacks are as thin as paper-hand-made by dragons, as thin as silk" which is slowly kneaded with super flour and a little ingredients. The meat is tender and smooth, mellow and delicious. The original soup of Dragon Wonton Soup is made by stewing chicken, duck and pig. The original soup is white, thick and fragrant. What are the top ten famous snacks in Sichuan? 3. The main difference between Bell jiaozi and Bell jiaozi and northern jiaozi is that they both use pork stuffing without adding other fresh vegetables. When serving, they will pour a special Chengdu snack-Red Oil Bell jiaozi on it, which is slightly sweet and salty, spicy and unique. Bell jiaozi has the characteristics of thin skin (10 jiaozi is only 50g), fine ingredients (first-class flour, selected pork without tendons and skins), tender stuffing (all depending on the temperature and moisture in the processing process, the meat stuffing is tender and turns into slag) and delicious (all relying on auxiliary materials, red oil and original soup). What are the top ten famous snacks in Sichuan? 4. Chen Mapo Tofu Chen's tofu is red and bright, and the beef is crispy and delicious. It is hemp, spicy, fragrant, crisp, tender and spicy, full of Sichuan flavor. Chen tofu soon became famous, and food lovers flocked to it. Scholars and poets often come here. Some busybodies saw the pockmarks on Chen's face, so they called it "Chen Mapo Tofu", and the story spread like wildfire and became a beautiful talk. Therefore, this restaurant was crowned as "Chen Mapo Tofu Shop". What are the top ten famous snacks in Sichuan? Bow chicken has been circulating for hundreds of years since Qing Dynasty. It is made by mixing boneless chicken slices with spicy seasonings and various seasonings in a pottery bowl. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. When eating milk noodle soup, it is served with alms chicken, which has a special flavor. What are the top ten famous snacks in Sichuan? 6. Pork rice rolls has always been one of the most distinctive snacks in Chengdu. It's hot and fresh, red and delicious. It can be used as a snack or as a special meal with special mixed pork sausage. Pork intestines powder has the characteristics of "fast food". What are the top ten famous snacks in Sichuan? 7. Husband and wife lungs Husband and wife lungs are actually scalps, hearts, tongues, tripes and beef, and no lungs are used. Husband and wife lung slices are big and thin, waxy and tasty, spicy and delicious, tender and slag. What are the top ten famous snacks in Sichuan? 8. Fire Whip Beef Fire Whip Beef originated in the Qianlong period of the Qing Dynasty and has become a famous specialty in Sichuan in the late Qing Dynasty and the early Republic of China. Together with Zhang Fei beef and Taihe beef, it is called "the three famous beef in Sichuan". It is famous for its high quality, delicious taste, thin sheet like paper and long fragrance. Fire whip is an ancient lighting torch in Zigong, Sichuan. Here, the brightness of the "lamp" is used to indicate the thinness and transparency of beef. Now many goods write "fireside", which is a typo. What are the top ten famous snacks in Sichuan? 9. Chicken with bean paste is a famous vegetarian dish in Luojiang County, Sichuan Province. Soybean is used as the main material and ground into soybean milk. Make it into oil skin, wrap it in sesame powder and steam it. The color is brownish yellow, soft, dry and salty. What are the top ten famous snacks in Sichuan? 10, Three Cannons and Three Cannons are famous Sichuan snacks, mainly made of glutinous rice. The Third Artillery was named "Three Artillery" because it made the sound of "clang, clang, clang" when throwing glutinous rice balls, just like "projectile". When eating, it is accompanied by "Laoying Tea", which has a unique flavor.
What snacks are there in Sichuan that people can't stop?
Dandan Noodles is a special snack in Chengdu and Zigong, Sichuan, and one of the top ten famous noodles in China. Because this kind of noodles was originally sold by small vendors in the street, it was named Dandan Noodles. Dandan Noodles noodles are tender, crispy and delicious, which is the first food that many foreign tourists want to taste when they come to Sichuan.
Zhong jiaozi
Zhong Dumpling is a traditional snack in Chengdu, Sichuan, which was founded in the 19th year of Guangxu in Qing Dynasty (1893). The reason why Zhong jiaozi is delicious is closely related to its material selection and seasoning. Red oil extracted from red pepper noodles and vegetable oil, combined with local unique soy sauce and other seasonings, has the characteristics of thin skin, refined seasoning, tender stuffing and fresh taste. As early as 20 16, Zhong Dumpling was awarded the title of "Sichuan Golden Tourist Snack".
Dragon wonton soup; Chengdu wonton
Dragon wonton is a traditional snack in Chengdu, Sichuan. Wonton is what we call wonton, but Sichuanese have different names. Dragon Wonton is one of the representative snacks in Chengdu, and it is also the "Chinese time-honored brand" awarded by the Ministry of Internal Trade of People's Republic of China (PRC).
Bobo chicken
Ji Bo is a famous traditional snack in Sichuan, which originated in Leshan and has been circulated for hundreds of years since the Qing Dynasty. "Pot pot" is a kind of pottery pot. Chicken skewers are cooked in carefully prepared juice and then washed in a pot. It's called charity chicken. It looks a bit like what we eat, but it needs great attention.
Mixed noodles with Chili sauce
North Sichuan bean jelly was originally a folk snack in Sichuan. Because of its spicy, mellow, delicious and refreshing characteristics, it has been deeply loved by the big man in northern Sichuan and has been passed down to this day. Nowadays, North Sichuan bean jelly is a famous trademark in Sichuan, and it also enjoys the titles of "Chinese time-honored brand" and "Chinese famous snack".