Although Chongqing hot pot is even more unique, Chongqing was once a part of Sichuan. No matter in the streets and alleys of Sichuan, in spring, summer, autumn and winter, hot pot tables have been set up from inside to outside the shop, and people around the eaves and feet eat the same thing.

Bashi, what's even more domineering is that if there is a hot pot restaurant on a street, you can smell the smell that only belongs to hot pot when passing by!

Twice-cooked pork is the flagship of Sichuan cuisine. Its status has never changed. Its taste is not as spicy as expected. Instead, it has a rich sauce flavor and a sweet aftertaste, so people who are not into spicy food can also enjoy it.

You can accept it. A plate of oily and fragrant twice-cooked pork is the best way to relieve the dull stomach. A small piece of meat can eat a bowl of rice.

Twice-cooked pork uses pig meat, close to the buttocks and close to the thighs. The meat in this part is evenly fat and lean. When frying, the fat must be dried out, and the lean meat must maintain its texture. Of course, there is also the most important thing - Pi

County Doubanjiang, the soul of this dish, the meat is evenly fat and lean, fat but not greasy, and has a bright color.

Twice-cooked pork is definitely a classic among Sichuan dishes. Pork belly is generally used in the selection of ingredients, and then seasoned with green peppers, garlic sprouts and other auxiliary ingredients. Its color is attractive, the taste is fat but not greasy, and it tastes particularly good with rice.

Today, the Sichuan dish of chickpea pudding can be said to be the so-called Buddhist Sichuan dish.

"When you eat chicken, you don't see the chicken; when you eat the meat, you don't see the meat." Chickpea pudding is a famous traditional dish in the Bayu region with a history of more than a hundred years.

This dish is a specialty dish of Bayu cuisine. The finished dish is quite unique and is one of the representative dishes of light and mellow in Sichuan.

The characteristic of this dish is that the main ingredients used are chicken breast and cooked minced ham, and it is finally shaped into a bean curd shape with a snow-white color. It tastes as tender as bean curds, but when you take a bite, it melts in your mouth.

But it’s all about the freshness of the chicken.

This dish was originally a palace dish of the Tang Dynasty and is a very representative dish of Bayu. The last time it was on the state banquet menu was when US President Trump visited China.

Not only does it shine at Chinese state banquets, this chicken and bean curd dish has also been featured in Thailand’s state banquet. On her 60th birthday, Princess Sirindhorn of Thailand also specifically requested to eat Sichuan cuisine’s chicken and bean curd, mapo tofu and spicy chicken trio.

For this reason, a team of Sichuan cuisine chefs were specially invited to travel across the ocean to prepare dishes for 250 guests at the Thai princess’s birthday party.

The production process of this dish is very delicate. Just mincing the chicken into minced chicken requires the chef to beat it repeatedly 2,000 times. Secondly, the soup is also a test of the chef's skills. The rich and delicious broth must be as clear as water.

There cannot be any impurities.

It takes about 10 hours to make such a dish of chickpea pudding. Therefore, it is difficult for us to eat this dish with not very picky ingredients in our daily life.

Kung Pao Chicken Kung Pao Chicken is a famous dish in Sichuan cuisine and one of the most famous specialties in Sichuan.

Kung Pao Chicken is red but not spicy, spicy but not strong, the meat is smooth and crispy, and tastes good. It is loved by everyone.

According to legend, Kung Pao Chicken was created by Ding Baozhen, the governor of Sichuan in the Qing Dynasty. It is said that he accidentally fell into the water when he was a child and was rescued by a family by the bridge. Later, when he became an official, he remembered this and went to thank him.

I made this dish to entertain him. After eating it, he thought it tasted very good, so he promoted it, and Kung Pao Chicken gradually spread.

Kung Pao Chicken originated from stir-fried chicken in sauce. It was later modified into Sichuan cuisine by Ding Baozhen, an official of the Qing Dynasty. It was a palace dish in Beijing at that time.

Its main raw material is chicken breast, followed by peanuts and cucumbers. It is spicy but not violent in the mouth. The chicken is tender and the peanuts are crunchy. It has an extraordinary taste.

Fish-flavored shredded pork was created by Sichuan chefs during the Republic of China. It is a famous traditional dish popular all over the country.

It is said that the inspiration came from the old dish shredded pork with pickled peppers, and the name of this dish was finally named by Chiang Kai-shek’s chef during the Anti-Japanese War and has been passed down to this day.

The texture of the shredded meat is smooth and tender, and it tastes salty, sweet, sour and spicy.

Dry Stir-fried Fat Sausage is the representative of Chongqing Jianghu cuisine. Among the heavy-flavored Jianghu cuisine, the crispy and refreshing taste of the fat intestines is a flavor that many people like. In the Sichuan cuisine Jianghu, there are many fans of fat intestines. A few glasses of wine and a plate

Feichang, all the ups and downs of life can be temporarily forgotten, very much like the charm of the world.

I believe that many people have eaten this magical thing called crispy pork in hot pot restaurants, but in Sichuan, it is considered a home-cooked dish.

It is usually eaten by children at home, because eating too much crispy meat can easily lead to internal heat, so it is not often made. Wrap the sliced ??meat in sweet potato starch, not too thick or too thin. If it is too thick, the meat inside will not be fried properly.

And it doesn’t taste good. It’s too thin and cannot be fried.

The key is that when frying, the fire should not be too high or too low, and the person frying should not be in a hurry, but should take his or her time.

Good crispy pork should be crispy on the outside, tender on the inside, golden in color, and taste best when neither cold nor hot.