Pixian county is a county-level city in Chengdu, Sichuan. Its uniqueness lies in that it has left an impression on everyone in China. The main reason is the explosion of Pixian bean paste. Many food programs will use it to cook, so Pixian bean paste is becoming more and more sought after, so that every spicy Sichuan dish will use Pixian bean paste, which is not authentic without it. But there are thousands of sauces in China, such as dried yellow sauce and sweet noodle sauce, which are very common and delicious sauces. Why not name them after a certain region? In fact, as long as you have seen these delicious foods in Pixian, you should know the answer.

Jiang sparerib

When you see this name, do many people think that Xiao Bian is misspelled? Sauced ribs? Wrong number? Jiang sparerib? Is it? Actually, there isn't. Jiang sparerib is a famous food in Pixian County, and it is a local food in Pixian County. The reason why it is called Jiang sparerib is because the founder of this dish, surnamed Jiang, was created in 1982 and was loved by several generations of local people. Jiang sparerib? It's not sauce ribs, but a kind of marinated braised ribs, which has been improved many times by the founders and couples, and its taste and taste are getting better and better. Red color, soft and dry taste, delicious and moist taste, mellow flavor and rich meat flavor. In addition to ribs, there are also Pixian delicacies such as stewed pig's trotters and tofu pudding in local restaurants, waiting for you to discover.

Pork intestines rice rolls

Just as northerners love noodles, southerners prefer wordy rice rolls. Many southern cities have their own special rice rolls, and the pork intestines rice rolls in Chengdu, Sichuan are even more exclusive. The raw material of sausage powder is not ordinary rice flour, but sweet potato starch. Sweet potato vermicelli tastes soft and tough, and can absorb soup, which is very tasty. The side dish of fat sausage powder is naturally fat sausage. First, cook the fat sausage with various seasonings, and then use this soup to cook the powder. Delicious and spicy, delicious and refreshing, loved by local people.

cold pot skewers

Chuanchuanxiang is a famous snack in Sichuan, and there are many? Variant? Cold pot string is one of the branches of string incense. Cold pot skewers are a kind of hot pot with fragrant incense. Different from hot pot, the ingredients of cold pot skewers are not placed on the plate, but strung on bamboo sticks or iron sticks, cooked in the bottom of soup and eaten with oil or vinegar dishes, which is more fun than eating hot pot.

Although the name is cold pot skewers, it is actually an out-and-out hot dish, except that the pot holding the skewers is cold. There are many condiments in the soup base of the cold pot string, and Pixian bean paste is naturally indispensable. There are a variety of ingredients, such as beef and mutton, chicken, chicken feet, pork belly, crispy sausage, tofu and various small vegetables, which are spicy, delicious and have a long aftertaste, and it is perfect with a bottle of cold beer.

Rubik's cube tofu pudding

Sichuanese like tofu pudding very much. Almost every city in Sichuan has its own special tofu pudding dishes, and this Rubik's cube tofu pudding in Pixian County is even more amazing. The simplest way to eat tofu pudding is to dip it in oil dishes, vinegar dishes and other condiments, which are soft, tender, smooth and fragrant. The Rubik's cube bean curd in Pixian County is even more magical. There are more than 4 kinds of dipping dishes, covering five tastes of sweet, sour, spicy and salty. It is like playing a Rubik's cube, so the Rubik's cube bean curd is named after it.

Sichuan Cuisine

Perhaps the most well-known Sichuan cuisine is Sichuan Cuisine. Almost all restaurants in China cook this classic Sichuan cuisine, but different shops and regions make it with even two flavors. If you want to taste authentic Sichuan-style pork, you have to come to Sichuan Province. Because Sichuan-style pork uses Pixian douban as seasoning, the taste of Sichuan-style pork in Pixian county, Chengdu is not bad.

Sichuan style pork is well known, but do you know why it is called? Back to the pot? And? This is because the pork belly should be cooked first, and then fried again in the pot. This is the origin of the name of the pork belly. The pork belly treated by re-cooking is soft and tender, and the meat is fragrant, fat but not greasy. Coupled with the red oil of Pixian watercress, I think my saliva will flow down.

These Pixian delicacies are basically out-and-out Sichuan cuisine, and also have the flavor of old Chengdu. It can be said that Pixian bean paste is the soul of these dishes. Without Pixian bean paste, its spicy and delicious taste and bright and ruddy spicy red oil will be weakened by three points. Therefore, although you can cook at home with Pixian watercress, if you come to Chengdu, Sichuan, you must go to Pixian to taste the authentic Sichuan cuisine made with Pixian watercress!