The representative dishes of Sichuan cuisine include boiled beef, Mapo tofu, couple's lung slices, saliva chicken and twice-cooked pork.
1. Boiled beef Boiled beef is also called boiled meat slices. In addition to beef, there is also pork loin. The beef is sliced ??and scalded in spicy soup, hence the name boiled beef. The bottom of the pot is modulated and heated.
It has a strong aroma and spicy taste, and has the characteristics of numbing, spicy and hot Sichuan hot pot. In addition, it also needs to be paired with soybean sprouts, onion, garlic, bean paste, etc.
2. Mapo Tofu Tofu is an ingredient with a long history and rich nutrition. There are many cooking methods, including frying, frying, stewing, and stewing. I have tried many ways to make tofu, and the most convincing one is
This Mapo Tofu is characterized by: spicy and fragrant, crispy when hot, bringing out the best of spicy dishes.
3. Husband and wife's Fei Pien is a traditional famous dish in Chengdu, Sichuan. It uses beef offal as raw material. It has bright red color, tender texture and spicy and fragrant taste. It is rated as one of the top ten classic dishes in Sichuan.
4. Saliva chicken. Saliva chicken is a traditional Sichuan dish. This dish is mainly served hot and cold. It is spicy, fragrant, tender and refreshing. The white and raw chicken pieces are cooked in a special soup and then poured into red sauce.
Spicy, just thinking about it makes my mouth water.
5. Twice-cooked pork Twice-cooked pork belongs to the Sichuan cuisine series and is a representative special dish. The finished dish has a unique taste, bright red color, fat but not greasy, especially the pork belly part, which is particularly successful and does not taste greasy at all.
Most household kitchens in Sichuan will make twice-cooked pork. The so-called twice-cooked pork means cooking again. The main ingredients include rump meat (two cuts of pork), green peppers, garlic sprouts, etc. It is known as the "incarnation of Sichuan cuisine".