Next, let's learn more about China's Sichuan cuisine.
Sichuan cuisine is one of the four traditional cuisines in China. It is divided into three factions: Shanghe Gang, Xiaohe Gang and Xiahe Gang. Shanghe Gang is Rong Pai Sichuan cuisine, Xiaohe Gang is salted and Xiahe Gang is Chongqing cuisine.
Sichuan cuisine has a variety of dishes, which combines local characteristics and is also famous abroad.
It originated in Qing Dynasty, Republic of China and New China. Its characteristics are hemp, spicy, fresh and fragrant. Taste: fish-flavored, spicy, hot and sour, strange taste and so on.
Fish coriander has fish-flavored shredded pork and fish-flavored eggplant. Spicy fish nails, mapo tofu, etc. ; Chili flavor includes diced Chili chicken, diced spicy fish and so on. Hot and sour tastes include hot and sour fish, hot and sour soup and so on. Other flavors include sliced belly with salt and pepper, beef with dried tangerine peel, sliced duck with strange taste and so on.
Next, let's look at the nutritional value of Sichuan cuisine that I am interested in.
Boiled spicy pork slices
It contains tenderloin, egg white and cabbage. Tenderloin is rich in protein, which can provide heme and improve iron deficiency anemia; There are a lot of amino acids in egg white, which can make our skin better, replenish qi and blood, clear away heat and detoxify; Chinese cabbage contains a lot of minerals, vitamin C, calcium, dietary fiber and other nutrients.
Spicy hot bean curd
It contains a lot of nutrients, such as vitamin B6, protein, vitamin B 12, pantothenic acid, carbohydrate, folic acid, dietary fiber, vitamin A, carotene, thiamine, riboflavin, nicotinic acid, vitamin C, vitamin E, calcium, phosphorus, potassium, sodium, iodine, magnesium and iron. ?
It can clean the stomach, detoxify and moisten dryness, and also prevent hypertension, hyperlipidemia and hypercholesterolemia.
In a word, Sichuan food is not only delicious, but also contains a lot of nutritional value.