When it comes to Sichuan cuisine, the first thing that comes to mind is spicy and delicious. In fact, in the system of Sichuan cuisine, spicy dishes only account for one-fifth. A major feature of Sichuan cuisine is that each dish has its own style. There are hundreds of dishes and flavors, let’s take a look at some Sichuan dishes that are neither spicy nor spicy.

Boiled cabbage, known as the king of Sichuan cuisine, is fresh and elegant, has a rich aroma, and is not oily or greasy. Select old hens, ham trotters, ribs, and scallops and blanch them separately. Add cooking wine and onions and garlic and simmer slowly for at least four hours. Stir the minced chicken breasts with the fresh soup. After filtering two or three times, the chicken soup will look like boiling water. The cabbage is thoroughly and crispy; for cabbage, only use the yellow tender heart of the cabbage, quickly blanch it to remove the raw smell of the vegetable, and then blanch it with the prepared "boiled water" chicken soup (discard the scalding soup). Put the cabbage heart into the bottom of the bowl, pour in fresh chicken soup, and the dish is ready.

For white meat with garlic paste, choose fat and lean pork belly. Add ginger slices, peppercorns, star anise, and cooking wine to a pot under water. After the meat is cooked, immediately put it into cold boiling water to cool down. Cut into large and thin slices, and add the garlic, Stir red oil, sesame seeds, light soy sauce, vinegar, white sugar, and a small amount of salt. You can also add it to the pot and stir-fry until fragrant. Pile the cucumber slices in the middle, place the meat slices on the outside, and finally pour the sauce on it and you're done.

For twice-cooked pork, you must not use clean lean meat. Choose hind leg meat that is fat and lean. After the pot is hot, stick the pig skin to the bottom of the pot and cook until golden brown. Scrape it clean, add water to the clean pot and put it in. Add onion segments, ginger slices, garlic slices and Sichuan peppercorns. After boiling, add the pork. When chopsticks can penetrate it, take it out and cut it into thin slices. Mince the ginger and garlic. Cut the green onions into small pieces. Chop the black bean and Pixian bean paste. Heat oil in the pot. After the oil is hot, add the meat slices, tempeh and bean paste in sequence, stir-fry until the meat slices are rolled, add onion, ginger, soy sauce, and cooking wine (tempeh, bean paste, and soy sauce are all salty seasonings, whether to add salt depends on the situation), and finally add scallions. , just stop it