Of course it’s the butterfly sea cucumber.

This dish is a high-end dish in Sichuan cuisine and has been served at state banquets. I have only eaten the authentic Sichuan butterfly sea cucumber three times.

Sichuan is inland and has no sea at all. Therefore, Sichuan cuisine has never been as good at handling seafood as Shandong cuisine and Cantonese cuisine. However, Sichuan cuisine once produced a particularly powerful cooking geek called Luo Guorong. He studied under Wang Haiquan, the chef of Sichuan Governor-General during the Republic of China. And we know that the reason why the high-end Sichuan cuisine is famous is basically from the official cuisine. At that time, the Land of Abundance was rich in products. Because the government was rich, their chefs had the opportunity to refine their cooking skills and introduce new ones. Under the guidance of Wang Haiquan, Luo Guorong became better than his master. Later, he worked as a chef at Royal Chef Huang Jinglin's "Auntie's Banquet" and integrated his experience with the essence of Sichuan cuisine. The dishes he made first conquered the gourmet Kong Xiangxi, the executive dean and minister of finance of the Republic of China and a descendant of Confucius. A rich man who believed that Shandong cuisine was the best in the world with Confucius cuisine as the benchmark, he immediately took a new look at Sichuan cuisine and introduced Luo Guorong to Chang Kaishen. Chang Kaishen, who believes that Huaiyang cuisine is unmatched in the world, originally thought that Sichuan cuisine is spicy food, but after eating Luo Guorong's dishes, he discovered that Sichuan cuisine actually also includes braised bear paws, liver paste soup and butterfly sea cucumber, which are not mainly spicy, but light and dark. Appropriate, high-end ingredients, and excellent dishes.

After liberation, Luo Guorong served as the state banquet chef of Beijing Hotel for a long time, and his contribution to Sichuan cuisine reached a higher level.

Shandong cuisine also makes butterfly sea cucumbers, but Luo's butterfly sea cucumbers are completely different from Shandong cuisine. For those who only know "boiled cabbage", probably many of them have never heard of butterfly sea cucumber, right? There are many chefs who can make boiled cabbage, but those who can make butterfly sea cucumbers are truly extraordinary. Friends who only know "Kung Pao Chicken", "Ma Po Tofu", "Husband and Wife's Sliced ??Pork", "Garlic White Pork" and "Boiled Beef", when mentioning Sichuan cuisine to others, don't forget to ask: Have you ever eaten it? The supreme classic dishes in Sichuan cuisine: braised bear paws; liver paste soup; fried Tokyo; butterfly sea cucumber?

Sichuan cuisine can be found in the four major cuisines, and it is not a deserved reputation.

If you think you can enjoy the four major cuisines by relying on Mapo Tofu Malatang, etc., then you are looking down on Sichuan cuisine!