I believe that many Sichuan people think that the 10 classic dishes in Sichuan should be spicy and fragrant, including the impression of Sichuan cuisine by many friends from other provinces, which should also be spicy and spicy. In fact, half of the top 10 classic dishes in Sichuan that have been rated as "Chinese cuisine" are not spicy, is it a feeling of increasing knowledge? Next, let's tell you what are these 10 famous dishes?
Course 1: Husband and wife lung slices, this dish for Sichuanese, really not spicy, at most is fragrant, because its main seasoning is red oil, of course, the spicy taste of this dish can also vary from person to person, if you want to eat spicy, the boss will give some spicy. I believe that everyone is no stranger to the husband and wife lung slices, basically in Sichuan's brine restaurants or restaurants will see its figure, the difficulty of this dish is that it will use a lot of ingredients, mainly to beef offal as the main dish of a dish, so few people will make this dish at home. It's a dish you'll never forget after you've eaten it.
Course 2: Kung Pao chicken, this dish is really only barely a spicy dish, because it will add some dried peppers, Kung Pao chicken diced is very operable. It is also a very homely dish in Sichuan, and you can easily make it at home. The Sichuan version of Kung Pao chicken is based on chicken breast, served with chili peppers and peanut rice. It is a very taut dish.
The third course: Mapo tofu, this dish should be famous, when it comes to Sichuan cuisine, many friends from other provinces will think of it first, because it is indeed a homely dish that can no longer be homely. In Sichuan, with watercress sauce, everyone can make a delicious mapo tofu. The earliest authentic mapo tofu is added beef minced, and there is no watercress sauce, and later people slowly innovated, creating the current use of pork and watercress sauce mapo tofu, the method is simpler, the taste is better.
Course 4: Sichuan Back Pot Meat, Back Pot Meat is also a very popular home cooking dish, it is as famous as Mapo tofu. And many people think that hui pot meat is "the first of Sichuan cuisine", I think that the dish of hui pot meat to a certain extent explains the characteristics of Sichuan people with strong inclusiveness. Because the back pot meat does not pay attention to what is not authentic, there is no fixed collocation, it can be paired with many different vegetables, it is an ordinary but super delicious home cooking, and there are meat and vegetarian, nutrition is also very comprehensive. The best pork belly to make back to the pot is pork belly, fat and lean evenly, and the part of pork belly is really "fat but not greasy".
The 5th way: Daqian dried roasted fish, this dish may be known less to friends from other provinces, as the name suggests, it is the family heirloom dish of Chinese painting master Zhang Daqian, this dish is very popular in Neijiang. The authentic approach is to fry the fish until it is golden on both sides and then put it in the pot to burn, but now many restaurant chefs will directly put the fish into the frying pan in order to pay attention to speed. Because there are too many ways to make fish in Sichuan, such as boiled, sauerkraut fish, watercress fish, pickled pepper fish, Tai'an fish and so on. And they are all very tasty, so the big dried roast fish is not so distinctive. But this fish is really no worse than a boiled fish. If you have a chance, I suggest that friends can try it.
Course 6: Boiled water cabbage, when I first heard the name of this dish, many people must have thought that it was a cabbage boiled in boiling water, but in fact it was not, and this dish could not be eaten in ordinary Sichuan restaurants, because its method is very complicated and time-consuming and labor-intensive, and it is impossible to do without a little technology. This dish is very light, it can be said that not a single pepper will be put. Although it is a classic Sichuan dish, there should not be many Sichuanese who have eaten authentic boiled water cabbage.
The 7th way: chicken bean flower, know this Sichuan cuisine should not be many people, this dish is about "eat chicken without seeing chicken", "eating meat without seeing meat", the meat into a vegetarian look, that is, the so-called "meat tofu vegetarian". It just looks like a bean flower, in fact it is not a bean flower at all, and this dish is also impossible to do without a little technology. It is usually eaten at an authentic Okawa restaurant.
Course 8: Casserole Yayu, as the name suggests, it is a traditional specialty of Sichuan Ya'an, this dish is very exquisite, the fish it uses must be Yayu, Yayu has more meat, less thorns, tender characteristics, is the sichuan fish fresh cooking raw materials in the superior. Du Fu, a great poet of the Tang Dynasty, once praised Yayu. This dish is difficult to eat in other places, including in Chengdu.
The 9th course: Steamed River Tuan, River Tuan is a fish species, Steamed River Tuan is a traditional dish in Leshan, Sichuan. It is made of steaming using river balls and ham as raw materials, which is much more complicated than ordinary steamed fish. Therefore, it is generally difficult to see authentic steamed river dumplings in ordinary Sichuan restaurants.
The 10th course: fish fragrant meat shredded, this is a very homely dish, its degree of homely is similar to mapo tofu, back to the pot meat, I believe many friends have eaten this dish, its biggest feature is very under the rice, and meat with balanced, plus the taste is sweet and sour, almost suitable for everyone's taste, so it is very popular in restaurants. The method of shredded fish and meat is very simple, so many people will also make it at home. If you have not eaten Sichuan cuisine, it is recommended to start with shredded fish and meat.
The above is the 10 classic dishes in Sichuan, after reading it, do you feel refreshed your understanding of Sichuan cuisine, I did not expect that 10 dishes, half of them are not spicy. How many of the above 10 dishes have you eaten? Welcome to leave a message in the comment area. Love my food, remember to like and follow me. If my food is useful to you, welcome to forward and bookmark.