As a world-famous "food country", China's food culture is unique, with its own cultural heritage and perfect management system.
Compared with the French Michelin tires that are spread all over the world and have penetrated into most of our countries, China's view of Michelin tires is not so high-end and majestic, and the food in the streets is often more attractive.
The main reason why small restaurants in the streets and alleys win the hearts of diners is the ingenious cooking skills of the people who cook them.
It may be difficult to win with the taste and style of a dinner, but the dipping sauce is an unexpected highlight. Therefore, the dipping sauce of many small restaurants is crucial to whether a store can stay open for a long time.
There is a war on taste in China. It has a large area and rich resources. Everyone has different tastes, so there is a difference of "sweet in the south, salty in the north, spicy in the east and sour in the west."
For example, Wuxi in the south, Inner Mongolia in the north, Jiangxi in the east, and Yunnan in the west are the taste representatives.
I won’t go into details here about why the taste is different in different regions. Maybe we all know why the taste in the four directions is different.
Let’s talk about the sauce dishes in each place. China’s dipping sauces can be divided into 5 factions. In addition to the four regions of “sweet in the south, salty in the north, spicy in the east and sour in the west”, what other flavors of dipping are there?
The dipping sauces used in the south are light-flavored. The dipping dishes eaten by northerners are mainly sweet and have a lighter taste.
Especially when eating Malatang, some white sugar and oil will be added to the dipping saucer to enhance the flavor, and the taste will be sweet after eating.
Some dipping dishes also add crushed peanuts, white sesame seeds, etc.
The sweetness can effectively improve the irritation of spicy hot pot, so the sauce dish in the south has a light taste.
The dipping dishes in the northern region are more salty. The typical dipping dishes are chive flowers and sesame sauce from old Beijing.
The sesame sauce has a thick flavor and can cover up the mutton smell. The mutton cooked with noodles in clear soup is coated with a layer of sesame sauce, which not only allows you to enjoy the original flavor of the beef, but also quickly cools down the mutton.
The salty chive flowers enhance the flavor of the mutton. The mutton is tender and the chive flowers are salty, making it extremely delicious.
Chengdu-Chongqing Dipping Dish There are people in Sichuan and Chongqing who love to eat hot pot. They have their own opinions on the dipping plate. There are two types of dipping plates for what they eat, one is the oil dish and the other is the dry dish.
The oil dish is dominated by sesame oil and minced garlic, while the dry dish is dominated by chili powder and soybean noodles.
The oil dish reduces the temperature and improves the freshness, while the dry dish enriches the taste and enhances the sweetness.
Chinese Oriental Sauce Dish is spicy. The eastern part of my country is humid and rainy, especially the mountainous Jiangxi. The humid climate will cause the skin to sweat a lot and make it difficult. Chaotian pepper is good for raising heat, removing moisture, strengthening the spleen and appetizing. Jiangxi The "Chili Stir-fried Chaotian Pepper" has become a tradition.
Chili powder can no longer satisfy the taste of Jiangxi people. Jiangxi's barbecue can be so spicy that it can make people's throats hurt and their stomachs feel like they are on fire.
The sauce dishes in Western countries are acidic. The sauce dishes in Yunnan and Guizhou regions are called dipshui, and life lies in the word "acid".
Chopped pepper, minced pepper, wild mountain pepper, chili pepper, green lemon, savory mint, plum vinegar... Just seeing the names of various ingredients, does your saliva start to flow?
This is the unique charm of Yunguichuan Zhanshui, so sour that you can't help but salivate when you read the text.