Sichuan, long ago, was known as the "Land of Heaven". It has a fertile plain with thousands of miles of land and endless gullies and mountains. The bamboo forest, the sea of rocks, the wonders, the endless beauty, the endless style.
Sichuan is so famous not only for its beauty, but also for its food.
Sichuan cuisine, with its own unique flavor, hot, spicy and fresh, unique taste, the ultimate use of ingredients, so that every diner eat sweaty, hot belly, but still wildly called "addictive" word!
Next, I'll introduce you to a few dishes that show off the Sichuan flavor of Shuji cuisine. They are the favorites of Sichuan people, but also countless foreigners love to eat the excellent food.
Dry pan rabbit
There is an interesting saying in Sichuan that "no rabbit can leave Sichuan alive".
This shows that Sichuan people love rabbit meat to the extreme, and Sichuan people have developed a lot of ways to eat rabbit meat, such as dry pot rabbit, cold rabbit, etc., not only very delicious, but also very characteristic. And today we are going to talk about the dry pot rabbit.
Dry-aged rabbit, which is mainly cooked with rabbit meat and auxiliary ingredients and chili peppers. The first glance of the dry pot rabbit makes people feel hot and spicy. The charred rabbit meat, bright and oily chili peppers and delicate green peppers are mixed together, emitting a silky white aroma.
The smell of it makes people's fingers tingle. Chopsticks, involuntarily held in the hands, followed by a piece of rabbit meat, filled into the mouth, slowly chewed. Just a few bites, the softness and aroma of rabbit meat quickly overflowed with the teeth, flowing into the mouth, swirling around, saliva was stimulated by the continuous flow.
Spicy, fresh, distinctly salty and a multitude of flavors are also captured by the tongue in a flash and fed back to one's brain, instantly making one's eyes light up! It was simply too delicious, too good to describe in words.
Duck with Ginger
Sichuan people have always been very extensive in their research and development of food, and this duck with ginger is the product of one of those creations.
And the deliciousness of the duck with ginger has given the dish a high reputation and is recognized by more and more people.
Even my Sichuan friends, who are locals, rave about the duck with ginger.
This dish, its main ingredients used is duck meat and ginger, duck meat spicy or not, all rely on ginger to speak. Perhaps many people are not used to eating this dish at first, just because this dish is spicy, but the spicy is really different, the spicy taste of the ginger is spicy and powerful, which, from the time you start eating the first bite of duck meat, can be reflected.
With chopsticks pick up the duck meat into the mouth, the first bite of the feeling is the spicy ginger, spicy and a little tongue, this time, you must endure, do not spit out, because the next layer of salty taste, precisely at this time will slowly emerge, so that your senses, the dish is not so difficult to accept.
Immediately after, you have to chew and chew, because only then, the more slowly the internal taste of the duck with ginger emerges, so that the more you eat, the more delicious, delicious and unique.
Tofu with Minced Pork
Compared with other dishes, the Ma Po Tofu dish is quite famous. Everywhere you go, which friends do not know the name of Sichuan Ma Po Tofu ah.
The main ingredient in Sichuan Ma Po Tofu is tofu, which is fresh and fragrantly tender, and is the key to making Ma Po Tofu.
When the Ma Po Tofu is ready, you will see that a white porcelain plate, tender and fresh tofu pieces floating in a rich red sauce, so that they are also tainted with a lot of bright red color. When white and red are mixed together, it looks extra appetizing.
It is best to use a spoon when eating ma po tofu. This way the shape of the tofu is not easily destroyed and it is more pleasing to the eye to eat. And then serve the spoon with the tofu and the sauce in your mouth.
The spiciness came out at once, with a salty taste, which was extraordinarily good. At this time, the tofu also crumbled in the mouth, and then emitted a wisp of bean flavor, filling the entire mouth. Smooth and sweet, you can't help but be fascinated.
Chicken with pickled pepper is a very popular dish in Sichuan cuisine restaurants. Chicken miscellaneous refers to the fusion of chicken heart, chicken liver, chicken intestines and other chicken miscellaneous. The ingredients are usually unappreciated food, but can be made into a unique cuisine by the Sichuan people, and one can not help but marvel at the bold use and skillful craftsmanship of the Sichuan people.
For Sichuan people, the dish without chili is like no soul, so naturally, this pickled chicken is also "full of spice", when the perfectly processed chicken and bright red chili collided together, cooking until finished. And then a mixed with chili chicken meat dish was slowly brought to the table.
When the guests saw this, they picked up chopsticks and filled their mouths with food. Although they were all eating the same dish, the taste was different, simply because the dish was made with chicken mince, which is a different organ of the chicken.
So, the chicken gizzards that I ate were so chewy and spicy, and the taste was savory and delicious and unbelievably wonderful. And eat the chicken heart, feel the mouth of the chicken heart, not the slightest fishy taste, and even with a little sweet as well as face sand feeling, and then with the chili pepper, in turn, eat out a mellow flavor, extremely authentic.
And eating the other parts, the feeling is also different and wonderful.
Pork in the back
The famous dish, Hui Pot Pork, is not only famous, it is also very widespread, just like in the northeast area, there is also Hui Pot Pork, and also in Sichuan. But the cuisine made in different places, naturally, there are many differences.
As Sichuan's backpot pork, it is mainly cooked with pork, green pepper and garlic. When it is done, the first appearance of the dish is very likeable, tender slices of pork, soft and green garlic, shiny green pepper, people look at it and drool, not only delicious but also very good-looking.
If you start eating, it is best to put the sliced pork, garlic and green pepper segments together, so that the food becomes layered, fresh, soft and a little chewy, and finally spicy, thus making the dish more delicious, tasty and aftertaste.
Steamed Pork with Rice Noodles
Sichuan steamed pork is perhaps the most famous dishes in Sichuan, the existence of the least spicy, but it does not say so, all depends on the practice of Sichuan cuisine or the usual family practice, but in short, are very tasty.
Sichuan steamed pork, the ingredients are actually not too far from Hubei, Hunan and Jiangxi. However, the taste is a little more spicy.
The long strips of meat were covered with powder, just like sesame seeds. Eat into the mouth will feel very burnt. And the whole meat entrance, although there are a lot of fatty meat interspersed in it, but eating is not the slightest sense of greasiness, and even eating soft and crispy, fragrant and soft, but also with a little spicy flavor, extremely good.
It is perfect to serve rice with this dish, and it is estimated that you can eat several bowls of rice more than usual.
Sichuan's cuisine is famous for its spicy aroma and outstanding taste.
Although the taste of the dish has more chili pepper, but this spicy is not haphazardly spicy, but with a bit of exciting hooked taste.
It is definitely worthwhile for friends to have a good taste of such a cuisine.
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