Small restaurants on the street can win the hearts of diners because of the ingenious cooking skills of chefs. Dinner may be difficult to win by taste and fancy, but dipping in ingredients is an unexpected highlight, so it is very important for many small restaurants to keep a store for a long time.
China has a taste war, with a large area and rich resources. Everyone has different tastes, so there is a difference between "sweet in the south and 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 refer to taste.
Why different regions have different tastes, so I won't elaborate here. Maybe we all know why the four directions taste different. Let's talk about pickles in various places. China sauce can be divided into five factions. Apart from the four areas of "sweet in the south and salty in the north, spicy in the east and sour in the west", what other flavors are there?
A light dip in southern China.
The dishes eaten by northerners are all stained with vegetables, mainly sweet, and the taste is relatively light. Especially when eating mala Tang, some sugar will be added to the dipped vegetables, and the taste will be improved by consuming oil, which will make the taste sweeter. There are also some dishes that are stained with ingredients, such as chopped flowers and white sesame seeds. Sweetness can effectively improve the stimulation produced by spicy pot, so the dip dishes in the south of China are light in taste.
The dyed vegetables in the north are very salty.
The representative dip dish is the chives and sesame sauce of old Beijing. Hemp juice has a thick taste, which can mask the smell of mutton. The mutton rinsed with noodles in clear soup is wrapped in a layer of hemp juice, which can not only eat the original flavor of beef, but also cool the mutton quickly. Salted leek flowers enhance the flavor of mutton, which is tender, salty and extremely delicious.
Chengdu-Chongqing stained vegetables are oily and dry.
Sichuanese and Chongqing people who love hot pot have their own opinions on dipping dishes. They eat two kinds of dipping sauce, one is oil sauce and the other is dry sauce. Oil dishes are mainly sesame oil and minced garlic, while dry dishes are Chili powder and dried soybeans. The oil dish cools down and refreshes, while the dry dish tastes colorful and enhances sweetness.
China Oriental dipping sauce is very spicy.
It rains continuously in eastern China, especially in mountainous Jiangxi. The humid climate will lead to a lot of sweating and difficulties on the skin, while the pepper in the morning is beneficial to clearing away heat, dehumidifying, strengthening the spleen and appetizing. "Stir-fried Chili peppers in the morning" in Jiangxi has become a tradition. Chili powder has long been unable to satisfy the taste of Jiangxi people. Jiangxi kebabs may be so spicy that people have a sore throat and a burning fire in their stomachs.
Dyed dishes in western countries are acidic.
Pickles in Yunnan and Guizhou are called water stains and live in the word "acid". Chopped pepper, bad pepper, wild pepper, Hu pepper, green lemon, mint, plum vinegar ... just seeing the names of various materials, is your saliva already flowing out? This is the unique charm of Yunguichuan, so sour and refreshing that you can't help drooling when you see the words.