First of all, the boiled fish, this red all over the big Jiangnan than the representative works of Sichuan cuisine. Boiling fish town operated earlier, big screen showing the back kitchen production, more innovative. But as far as I know, the fish is not a one to kill a do, is a good kill together, divided into head, meat, bone, respectively, according to the weight of the customer order fish, respectively, grab some into the pot on the OK. big store are this practice. The big stores are all doing this. Shu Xiangyu House oil is very clear and clean, thick flavor 360 utensils are white very nice, looks appetizing, spring, summer, autumn and winter pepper smells fragrant, Sichuan couple restaurant fish fillets on one side of the burnt shell, the flavor is more unique.
Talking about Mao Blood Want, this dish is typical of Sichuan cuisine to see the family dish, the most see the characteristics of Sichuan cuisine and level. The material and flavor authentic Chuanxiang people, Sichuan husband and wife restaurant, but eel and other put too little, the stream of old mother's sauce is too strong, the portion of the Sichuan fish museum is relatively small, but the price is also cheap.
Recently, Sichuan, Beijing's three- and four-star hotels popularized a dish called boutique Mao Blood Want, which is made of abalone, sea cucumber, shark's fin, etc., according to the bit on, a hundred dollars per person, grassroots dishes also mounted Le Daiya Hall.
Shenyang people like Szechuan chili lotus white, which is very strange, because this dish is nothing special, but since we like to talk about. Mom Wang's big cake chilly lotus white is very distinctive, usually "return" to call on two, Zhaojia lobster chilly lotus white is also lobster like taste, worth a try, spicy crab is more crispy, in line with the taste of Northeastern people.
Recently popular dry pot duck head, Yan Ji, Hu Ji opened a slip, duck head has several practices, one is the first sauce, and then add the spicy material fried, two is the first fried through, and then fried to put some of the base material and then set the plate, the third is directly in accordance with the practice of boiled meat cooked. Dry pot is just a utensil, can not play a role, you see the sale of dry pot duck head with stainless steel pots out. I think several have their own characteristics, sauce, sauce, but a bit of a first-hand store taste, not like the taste of Sichuan so authentic; fried bones can eat, but the meat is tight and chewy, is not suitable for bad teeth; directly boiled, flavored, eat by hand is not convenient, easy to drip on the body of the soup. Sauce system to do a good job: Luji's dry pot duck head, fried system to do a good job is Chuanxiang people, boiled system to do a good job is the pots and pans.
Add a word about the bullfrog specialty. Guangzhou has long been popular with bullfrogs, which they call tianji. There are a lot of restaurants operating in the bullfrog as the main dish of Sichuan cuisine. The "Frog Prince" is very popular. In Shenyang, many people have recently begun to fall in love with bullfrogs, a food with excellent nutritional value and taste. Bubble pepper bullfrogs and spicy bullfrogs are leading the way. Poon Poon Heung, Szechuan Xiang Ren, 360 degrees, Shu Xiang Fish House and so on have these two dishes for sale, and some of them are named Greedy Frog. Personally, I think you have to eat them freshly killed. Shenyang not long ago opened a bullfrog-based Szechuan restaurant called Greedy Frog Szechuan Cuisine Square, the environment is very good, do dry pot bullfrog. I think the ideal is now called first kill, twenty or so a catty, a bullfrog 2 pounds to, people more call a few, people less point a taste, so maybe also like "dry pot duck head", "spicy crab" as red hot.
The next step is to talk about the pickled fish. This dish is made from grass carp with a base of southern sauerkraut and is suitable for many people who can't take much spicy food. Some of the restaurants that use whole live fish to make this dish include Zeng Qiang Sichuan Restaurant, Chuan Xiang Ren, and. Fish meat sliced very thin, with the old chicken and duck pork bone soup made, the flavor is fresh and not greasy, suitable for just contact with the friends of Sichuan cuisine taste, Chengdu restaurant soup has its own unique recipe, rich flavor, suitable for a long time to eat the old friends of Sichuan cuisine.
Sliced boiled pork, white meat with garlic paste, Sichuan pickles and other common Sichuan dishes, the ordering rate is very high in any Sichuan restaurant. It is recommended to taste them in small stores for more flavor.
Then say the cold dishes:
Mouth-watering chicken, Zeng Qiang Sichuan restaurant's delicious, pots and pans of meat is very loose, bowls of good.
Northern Sichuan cold noodles, with the ground cool portion made (not outside the dan dan noodles of the kind of sea cold noodles) spicy temptation and Dongshu restaurant are said to be past.
And staple food, staple food category big store has a special pastry chef, more abundant. Chuanliu's hemp dumplings, 360 degrees of shrimp dumplings, Chengdu Snacks' rice noodles, bowls of fragrant soy sauce fried rice (which has dried potato chips), and Chuanxiang people's gold cake are all recommended.