Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and Chili]
Pepper diced chicken is slightly sweet and delicious, and it is one of the traditional Sichuan dishes. Spicy and delicious, rich in nutrition and simple to make. Sichuan style famous dishes. Stir-fried chicken breast with pepper. Pickled pepper is a specialty of Sichuan and a unique seasoning of Sichuan cuisine. Pepper diced chicken is famous for its quick frying and crispness. To cook this dish well, it is especially important to have more oil and more fire. Only through such rapid frying can the chicken stay fresh and tender. Of course, the main raw material of diced Chili chicken is diced chicken, and there are peanuts, red hot sauce, white sugar salt, soy sauce, onion, ginseng ginger, garlic, cooking oil, baking soda, green pepper and bean paste. The diced roast chicken is bright in color and tender in the entrance, while the peanuts are crispy and tender, with a slight salty taste.
Fried shredded pork with sweet and sour sauce
Fish-flavored shredded pork is a traditional classic dish in China, and fish-flavored shredded pork is one of the main traditional flavors of Sichuan cuisine. The finished dish smells like fish, but its taste is not from fish, but is made by soaking red pepper, onion, ginger, garlic, sugar, salt and soy sauce. This method originated from Sichuan's unique method of cooking fish and seasoning, and has been widely used in Sichuan cuisine, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh, onion, ginger and garlic.
Beef slices with Chili oil
This dish was created by Fan Ji 'an, a famous chef in Zigong, Sichuan. Fan Ji 'an is good at summing up experience and persisting in improvement and innovation in cooking practice. For example, soaked beef is cooked with water, mixed with salt, soy sauce, pepper and pepper, dipped in water and served on a plate. Boiled beef is characterized by tender meat, delicious taste, oily but not greasy, spicy and hot. It is a delicacy with wine and rice, and has become a Sichuan dish with strong local flavor. Boiled beef was selected in China menu 198 1.
Smoked duck
Zhangcha duck is a traditional dish of Han nationality in Sichuan cuisine banquet. This dish is made of Chengdu South Road Duck, which is made with more than ten kinds of seasonings such as sugar, wine, onion, ginger, cinnamon, tea and star anise, and smoked with camphor wood chips and tea, hence the name "Zhangcha Duck". Its skin is tender and smooth, its color is rosy, its taste is delicious, and it has a special fragrance of camphor tea. Many Chinese and foreign customers are full of praise after tasting it, saying that it can be comparable to Beijing roast duck.
Steamed sparerib with flour
Steamed pork ribs with powder is a famous dish of Han nationality in Sichuan, belonging to Sichuan cuisine. Marinate the ribs, sprinkle with steamed pork rice flour and water, grab them evenly, then spread them on sweet potato slices and steam them in a pot. Steamed pork rice noodles can be used to make delicious steamed ribs. Although the ribs are fat but not greasy after steaming, they are soft and rotten, but the full sweet potato chips are the essence of this dish.
Braised pork slices in brown sauce
Sichuan-style pork is a specialty of Han nationality. It is a traditional dish for cooking pork in Sichuan cuisine, which is one of the eight major cuisines in China. It is also called boiled pork in western Sichuan. Every household in Sichuan can do it. Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy, and fragrant taste. The so-called returning to the pot means re-cooking. It is the first choice for the best diet because of its delicious color, flavor and eye-catching.
Dongpo steamed pig head
Dongpo steamed pig's head is one of the famous dishes of Han nationality in Sichuan. In Su Dongpo's Notes on Qiu Chi, there is a poem "Ode to Boiling Pig's Head": "Clean pot, shallow water, deep wood. Yellow tapirs are as cheap as dirt, the rich refuse to eat, the poor don't know how to cook, and sometimes they cook a bowl at home, knowing that you don't care. " This dish is very strict about the temperature. The finished product remains crisp, rotten and boneless without going out of shape. The color is red and bright, the meat is crisp and rotten, fat but not greasy.
Spicy hot bean curd
Mapo tofu is one of the traditional famous dishes of Han nationality in Sichuan, belonging to Sichuan cuisine. The main raw materials are food and tofu, and the main materials are tofu, minced beef (pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. Mapo tofu is characterized by hemp, spicy, spicy, fragrant, crisp, tender, fresh and lively, which is called the eight-character motto in Chen Jia's shop.
Scrambled eggs with pork
Fish-flavored eggplant is a famous dish of Han nationality, belonging to eight Chinese cuisines. The main ingredient is eggplant, which is processed and fired with a variety of accessories. There are many different ways to make them, which are both delicious and nutritious. Fish-flavored eggplant is as famous and popular as fish-flavored pork liver, fish-flavored shredded pork and fish-flavored shredded pork. Fish-flavored eggplant is a typical fish-flavored dish in Sichuan cuisine. Cut eggplant into long strips or cut its surface into fish scales, so that eggplant looks like fish pieces and complements the taste of fish.
Fried tofu at home
Homemade tofu is a delicious food with nutritional value and medical function, which is mainly made of bean products and rich in protein. This dish mainly uses bean paste, sugar and soy sauce to cook delicious dishes. After being made, the bean curd is golden in color, soft and fragrant, slightly spicy and salty, slightly sweet in aftertaste and rich in local flavor. This dish is a very suitable home-cooked dish with low cost and rich nutrition.
The characteristics of Sichuan cuisine are that the red flavor pays attention to hemp, spicy and fragrant; White tastes salty, fresh and slightly spicy. Sichuan cuisine is quite rich in flavor and is known as a hundred dishes.
The following are some very popular Sichuan dishes:
1, husband and wife lung slices
Daoxiao Noodles is a famous dish in Chengdu, Sichuan, which was initiated by Guo Chaohua and Zhang Tianzheng.
Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are used as main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. It is fine in production, beautiful in color, fresh and delicious, spicy and fragrant, and very palatable.
2. Boiled fish
Boiled fish, also known as boiled fish and boiled fish fillets, was first popular in Cui Yun Township, Yubei District, Chongqing. Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat".
3. Mapo Tofu
Mapo tofu (pinyin: má pó dò uf incarnation; English: sauteedtofuinhotandspicysauce is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine.
The main raw materials are food and tofu, and the main materials are tofu, minced beef (pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. Its taste is unique and smooth.
4. Sichuan pork
Sichuan cuisine is a traditional Sichuan cuisine, belonging to Sichuan cuisine series. The main raw materials are pork, green pepper, garlic and so on. Unique taste, bright red color, fat but not greasy, fragrant taste.
5. Fish-flavored shredded pork
Sauteedinspiygarliscause is a traditional dish with Han characteristics, named after the taste of fish, belonging to Sichuan cuisine. According to legend, the inspiration comes from shredded pork with pickled peppers, which was created by Sichuan chefs during the Republic of China.
Hello!
As a Sichuanese, I am glad to answer your question.
What are the specialties and specialties of Sichuan cuisine?
First, cook beef.
Second, kung pao chicken.
Third, Mapo tofu.
Fourth, Sichuan pork.
Five, husband and wife lung tablets
Sichuan cuisine, also known as Sichuan cuisine, has a very important position in China. It is one of the four traditional cuisines with China characteristics, one of the eight Chinese cuisines, and a master of Chinese cooking. Some time ago, Meishan was awarded the title of "hometown of famous Sichuan chefs" by China Cuisine Association, which is the first time that Meishan cuisine has become a representative of Sichuan cuisine. What cuisines in Sichuan cuisine are suitable as signature dishes? There are many famous representative dishes in Sichuan cuisine, such as: stone mill tofu, sweet-skinned duck, cold pot fish, Mapo tofu, boiled fish, Maoxuewang, husband and wife lung slices, Chongqing hot pot boiled cabbage, spicy chicken, pickled fish, Dongpo elbow, fish-flavored shredded pork, braised duck, bridge ribs and so on.
Nowadays, Sichuan cuisine can be divided into three major schools. On the basis of traditional Shanghe Gang, Xiaohe Gang and Xiahe Gang, a complete statement is established: the Sichuan cuisine of Shanghe Gang is Rong Pai Sichuan cuisine with Leshan as the center and Chengdu in western Sichuan; Xiaohebang's Sichuan cuisine is a salted stew dish centered on Zigong in southern Sichuan, including Luzhou cuisine, Yibin cuisine and Neijiang cuisine.
Xiahebang's Sichuan cuisine, namely Wanzhou big bowl dish and Chongqing Jianghu dish. Under certain conditions, these three factors constitute the three main branches of Sichuan cuisine genre, which together represent the highest artistic level of Sichuan cuisine technology development. If you want to know about Sichuan cuisine, you can try these three kinds of cuisines and have a general understanding.
Sichuan cuisine has a wide range of materials, spices and dishes. In taste, it pays equal attention to freshness, freshness, alcohol and richness. Sichuan cuisine is famous all over the country for its spicy flavor. What cuisines in Sichuan cuisine are suitable as signature dishes? Mapo tofu, boiled fish, Maoxuewang and husband and wife lung slices can all be said to be the signature dishes of Sichuan cuisine. Sichuan cuisine, with its unique local flavor and cooking methods, combines the characteristics of southeast, northwest and all directions, takes the advantages of a hundred schools, is good at absorbing the advantages of other cuisines and is good at innovation, and enjoys a high reputation at home and abroad.
La glutton frog
1
Materials: Guangdong Tiger Rana1250g, Shandong Luffa 750g.
Seasoning: bean paste, pickled pepper 30g, pepper, chicken essence, monosodium glutamate 10g, dried pepper 20g, ginger 30g, salad oil 100g, sugar 8g, salt 3g, Bazin pepper 50g, garlic cloves, cooking wine and chives.
Making:
1, the bullfrog is slaughtered and cleaned, and the starch, salt and monosodium glutamate are humidified and pickled 10 minute; Peel the loofah and cut it into strips with a length of 4cm, a width of 2cm and a thickness of 1cm.
2. Add 80g of salad oil to the pot, add 40g of garlic cloves, ginger and chives to stir fry over medium heat, add bean paste, pickled pepper, pepper, dried pepper and pepper to stir fry over medium heat 1 min, and add sugar, cooking wine and chicken essence to stir fry over low heat for about 3 minutes.
3. Add the remaining salad oil to the pot, stir-fry the spicy sauce with low heat when it is 70% hot, add the fresh soup, add the loofah and bullfrog with low heat for about 1 minute, and put the remaining shallots into the pot.
Features: spicy and delicious, tender and nutritious, with diuretic, detumescence and detoxification effects.
2
Special roasted catfish
Taste type: spicy.
Ingredients: 600g catfish, 5g coriander.
Seasoning: 20 grams of bean paste and pepper, 30 grams of pickled pepper, 30 grams of kimchi, salad oil 1.5 kg, water starch 10 g, monosodium glutamate, chopped green onion, pickled ginger 1 g, 800 grams of broth, 2 grams of salt and 5 grams of chopped green onion.
Making:
1. Cut catfish into 2cm square pieces and marinate with salt and 5g monosodium glutamate for 5min.
2. Add salad oil to the pot and heat it to 70% heat. Add fish pieces and fry for 3 minutes until golden.
3. Add 20g of salad oil to the pot, heat to 50%, add onion and stir-fry, add bean paste, pickled pepper, pepper, pickled ginger and chopped green onion, stir-fry for 1 min, add catfish pieces and stock to boil, then simmer for 5 minutes until the raw materials are fully flavored, and add monosodium glutamate and water starch to thicken.
Features: The fish is tender, spicy and delicious.
three
Laosong wild duck pot
Processing standard:
1. Wash the meat duck after thawing.
2. Cut the duck's back in half.
3. After cutting off the wings, cut the duck into 1 double rectangles.
Production standard:
1. Duck (per pot 10 kg) comes out of the water and is oiled at high temperature for 30 seconds.
2. Put 400g of lard, 50g of ginger, onion, onion, garlic, celery, coriander and pepper, 30g of star anise, 20g of licorice, 8g of cardamom, 0g of angelica10g, 0g of pepper10g, 20g of cinnamon into the pot, and stir with low fire when it is 50% hot. Add 200 grams of Jingsha bean paste (stir-fried with 50 grams of salad oil in advance), 700 grams of mixed sauce and 3 grams of seasoning powder, cover the pressure cooker and press for 4 minutes, stew until the gas disappears automatically (press for 8 minutes in an emergency, turn off the fire and wash), take out the duck pieces and soak them in the original brine oil (put brine alone).
Products: small portion of clean meat 1.7 kg, original soup 1.2 kg, 250 g of mushrooms, 0/50 g of onions/kloc-0, and thousands of pieces of kelp and celery. Note: Mushrooms are cooked with duck sauce and broth. 2.5kg of clean meat, original soup 1.8kg, 400g of mushroom (without juice), 200g of onion, 1,000 pieces of kelp, and celery 150g.
Note: thousands of pieces must be placed on the green onions to avoid burning the pot. Put kelp, scallion, thousand slices and celery into a pot, sprinkle with 10g monosodium glutamate, then boil duck meat, soup stock and mushrooms, filter salt water and pour into the pot; 50g of red pepper, 0/00g of green pepper/kloc-,stir-fry the third onion with red oil, add soy sauce 10g and 5g of monosodium glutamate to taste, filter, and sprinkle coriander and onion in the pot.
Preservation standard:
1. Preservation of raw materials: put them into the freezer immediately after purchase, and do not freeze them after thawing.
2. Preservation of semi-finished products: Keep in a covered place at low temperature for no more than 24 hours.
four
New countryside wa goose bowel
Raw materials:
500 grams of goose intestines, 20 grams of green red Thai pepper and 3 grams of green red pepper.
Seasoning:
Spicy girl, Le Jia fresh dew, chef Lu sauce, salt 2g each, Le Jia chicken essence 3g each, cooking wine 5g, sesame oil 4g, salad oil 1000g, onion, ginger and garlic 6g each.
Exercise:
1. Cut the goose intestines into inches first, and dice the Thai peppers for later use.
2. Fly the goose intestines from another pot and marinate the cooking wine slightly; Heat salad oil to 60%, and lubricate goose intestines and Thai peppers for later use.
3. Leave the bottom oil in the pot, saute shallots, ginger and garlic, add the main ingredients, salt, chicken essence and sesame oil, and pour them on the hot tile.
Features: classic farmhouse Hunan cuisine, grafted with North-South flavor, spicy and delicious.
five
Shredded vegetable meat
Ingredients: pork belly (moderate amount), red pepper (moderate amount), green pepper (moderate amount), ginger (moderate amount), garlic (moderate amount), soy sauce (moderate amount), cooking wine (moderate amount), salt (moderate amount) and chicken essence (moderate amount).
Exercise:
1, red and green peppers are cut into circles, pork belly is sliced, and ginger, garlic and garlic are minced for later use.
2. Put a little oil in the pot and stir fry until the oil is transparent and the edge is slightly brown. Don't fry the meat too much, so as not to harden the taste.
3. Pour in soy sauce, soy sauce and cooking wine and stir fry.
4. Shovel the meat aside and stir-fry the white parts of ginger, garlic and garlic.
5. Finally, add red and green peppers and stir fry, and add salt and chicken essence to taste.
six
Feitanggan tablets
Raw materials:
Pig liver 200g, green bamboo shoots 150g, celery festival, garlic seedling festival 50g, chopped green onion 20g, spicy oil 1000ml, dried Chili festival 50g, dried green pepper 20g, salt, cooking wine, ginger juice and wet raw flour.
Method:
1. Mix the green bamboo shoots, celery knots and garlic knots with salt, marinate them slightly and put them at the bottom of the dish.
2. Slice pork liver, add salt, cooking wine, ginger juice and wet raw powder into the basin and mix well. After pickling for a while, spread it on a plate with vegetables.
3. Put spicy oil in the pot and heat it to 70%. Stir-fry the dried chili festival and dried green pepper, pour it on the liver slices on the plate, cook it with high oil temperature, and finally sprinkle with chopped green onion to serve.
seven
Shuangjiaoxian pork knuckle
Raw materials (4 portions): 4 fresh pig hands (about 500g each).
Seasoning:
50g of spices (star anise, fragrant leaves, cardamom, angelica and pepper), 300g of yellow rice wine, 250g of white vinegar, 200g of onion, ginger, pepper and garlic seeds, 50g of Guangdong yellow rice wine150g, 50g of salt and 50g of monosodium glutamate.
Batch prefabrication:
1, rinse pig's hands with running water 120 minutes to remove blood stains, scald the blood with boiling water, and remove hair with a spray gun.
2. Wrap the pig's hand with gauze and tie it tightly with rope. Add 4000 grams of clear water to another pot, add all seasonings and boil it into pepper brine (which can be reused), add pig's hand and boil it again, then cover it with low fire and stew for 60 minutes, then take it out and let it cool naturally for later use.
Take food processing as an example:
1. Take out a pig's hand, remove the gauze and rope, turn the epidermis into a strip, and turn the inner bone into a knife.
Block, according to the prototype code.
2. Take 10g green pepper ring, pour in mixed oil (sesame oil, scallion oil and pepper oil are mixed according to the ratio of 1: 1: 1), put it in the microwave oven for 80 seconds, take it out, add 5g Meijixian, mix well and pour it on the pig's hand.
eight
Griddle duck croaking
With the increasing demand of customers for dishes, in addition to good taste, it is also necessary to serve them quickly. Standardization of dishes is the development trend of the industry. In the process of food standardization, the role of "fool sauce" is particularly important. Good sauce can achieve uniform taste, convenient operation and reduce cost.
Preparation: 500 grams of fresh yellow duck are slaughtered and purified, 5 grams of salt, 5 grams of white wine and 3 grams of white pepper.
Production method:
1. Add rapeseed oil to the pot and fry the yellow duck until brown.
2. 200 grams of cucumber strips, 3 grams of salt, cooked, and bottomed.
3. Add 200 grams of rapeseed oil to the pot, heat it to 40%, add ginger garlic 10g, 20g of green pepper, 20g of pickled ginger pepper, stir-fry, add 50g of gluttonous sauce and 5g of sweet pepper, add 500g of water to boil, and add 20g of chicken essence and white sugar.
Secret gluttonous sauce:
Add 5 kg of rapeseed oil and 500 g of cooked lard into the pot, heat to 30% to 40%, add pickled pepper sauce (available in the market, you'd better buy two gold bars of pickled pepper sauce, or make it yourself), pickled radish, pickled ginger each 1 kg, ginger rice, garlic rice and red bean paste each 250 g, stir-fry until it is dry, and stir-fry for about 20 minutes on low fire.
Note: This sauce can be used to make freshwater fish, marine fish, chickens, ducks, grilled crucian carp, roasted brain flowers, bullfrogs, vegetables and so on. Cooking methods can be fried, roasted and roasted.
China has a vast territory and rich natural resources. Influenced by geographical environment, climate, natural resources, national customs, living habits and other factors, different cooking cuisines have been formed. Among them, Sichuan cuisine in the southwest, Shandong cuisine in the Yellow River valley, Cantonese cuisine in Lingnan area and Huaiyang cuisine in the lower reaches of the Yangtze River are the four most representative and influential cuisines. Sichuan cuisine, also known as Sichuan cuisine, is one of the most distinctive local dishes in China. Sichuan cuisine has a wide range of materials, changeable seasonings, diverse dishes and delicious taste, and is famous for making good use of spicy food. Sichuan cuisine features and brand dishes mainly include
1. Fish-flavored shredded pork
Practice: 1, put shredded pork into a bowl, add a little refined salt and water starch and mix well; Wash and shred winter bamboo shoots, fungus, carrots and green peppers for later use. 2. Add lard to the pot and heat it to 60% heat. Add shredded ginger, minced garlic and minced red pepper, stir-fry until fragrant, then add shredded pork and stir-fry, then add winter bamboo shoots, fungus, carrots and green peppers, stir-fry a few times, then add white sugar, vinegar and soy sauce, stir-fry evenly, and finally thicken with water starch, and take out the pan and put on a plate.
2. Mapo tofu
1. Cut the tofu into 2 cm cubes, put it in a boiling pot, and blanch for a while to remove the beany smell and drain the water; Dried red pepper is pedicled and cut into sections. 2. Add vegetable oil to the pot and heat it to 60% heat. Add minced beef and stir-fry until crispy. Add Jiang Mo, garlic, dried chili, salt and lobster sauce, and stir-fry until beef is tasty. 3. Add Chili powder and Pixian watercress, continue to fry until the oil turns red, and add broth to boil. 4. Add tofu blocks, stir over low heat until bubbling, add monosodium glutamate and stir well. 5. Then thicken the tofu with water starch, take it out of the pan and sprinkle with chopped green onion.
3. Sichuan style pork
1. Boil pork belly with skin in cold water until it is 80% cooked, take it out and cool naturally (chopsticks can be inserted). 2. Slice the meat, slice the green pepper and cut the green garlic diagonally. 3. On the wok fire, add oil and stir-fry the meat slices until the color of the meat slices becomes transparent and the edges are slightly rolled up. Transfer the meat to one side of the pot, add Pixian bean paste and stir-fry the red oil, then stir well. 4. Add green pepper and stir-fry until green, add green garlic and stir-fry until fragrant, add chicken essence and sugar until cooked.
4. Sweet and sour pork ribs
1 Wash the spareribs, cut them into 4cm long sections, blanch them in boiling water, take them out and drain them, then fry them in 50% hot oil until cooked, and take them out and drain them for later use. 2 Leave a little base oil in the pot and heat it. Add onion, ginger slices and star anise and stir-fry until fragrant. Then cook yellow rice wine, add white vinegar, sugar, soy sauce and refined salt, add ribs, add appropriate amount of water, simmer on low heat until juice is collected, and sprinkle with white sesame seeds. Then take out the pots and plates.
Hello! Opening/original poster
Sichuan cuisine, that is, Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight major cuisines in China, and a master chef in China.
Representative dishes of Sichuan cuisine: fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife's lung slices, chili diced chicken, Mapo tofu, Chongqing pork, Dongpo elbow, bangbangbangji, pickled chicken feet, steamed sauce dough, beef, liao ribs, saliva chicken, spicy shrimp, fried beef with pepper, Sichuan hot pot, spicy fish, chestnut roast chicken, spicy chicken, etc.
1, kung pao chicken
Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp. Because it is fresh and spicy, the freshness of chicken matches the crispness of peanuts. From September 20 18, it was rated as one of the top ten classic dishes in Guizhou and one of the top ten classic dishes in Sichuan.
2. Husband and wife lung slices
Husband and wife lung slices are a famous dish in Chengdu, Sichuan Province, which was initiated by Guo Chaohua and Zhang Tianzheng. September 20 18 18, "Chinese cuisine" was officially released, and "husband and wife lung slices" was rated as one of the top ten classic Chinese cuisines in Sichuan.
3. Steamed sauce balls
Steamed sauce dumplings are a traditional dish in Leshan, Sichuan, which belongs to Sichuan cuisine. It's made of jiangtuan fish and ham by steaming. The dishes are beautiful in appearance, the meat is tender and the soup is clear and delicious. September 20 18 18, "Chinese cuisine" was officially released, and "Steamed Jiangtuan" was rated as one of the top ten classic Sichuan dishes.
4. Mapo tofu
Nowadays, Mapo tofu has crossed the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an elegant one, becoming an international famous dish. On September 20 18, "Chinese Cuisine" was officially released, and "Mapo Tofu" was rated as one of the top ten classic Sichuan dishes.
5. Fish-flavored shredded pork
Fish-flavored shredded pork, a traditional dish of Han nationality, is named after seasoning with fish flavor and belongs to Sichuan cuisine. According to legend, it was inspired by shredded pork with pickled peppers created by Sichuan chefs during the Republic of China. On September 8, 2065438/KLOC-0, the much-watched "Chinese Cuisine" was officially released in Henan Province, and the fish-flavored shredded pork was on the list.
Hello, I'm glad to answer this question.
There is a good saying: the food is in China and the taste is in Sichuan.
As one of the four major cuisines in China, Sichuan cuisine plays an important role in the cooking history of China. It has a wide range of materials, pays equal attention to fresh and alcohol, is famous for making good use of spicy food, and is good at absorbing and innovating with its unique cooking methods and strong local flavor.
Today, when it comes to specialty dishes, "specialty dishes" are called specialty dishes because they have local characteristics and can reflect a place's eating habits, national culture and humanistic feelings. When it comes to Sichuan, people will think of hot pot, skewers and mala Tang. Actually, they are not, but they are not. There are many specialties in Sichuan, so what are the specialties in Sichuan? Let me introduce you!
1. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine culture, Sichuan cuisine is bound to come to mind. Sichuan cuisine is a special dish of Han nationality, which belongs to the traditional cuisine of cooking pork in Sichuan cuisine of eight major Chinese cuisines. Sichuan-style pork originated from folk sacrifices, so it is also called "Sichuan-style pork" and "boiled pork" in western Sichuan. If you do a survey in Sichuan casually and choose the "king of Sichuan cuisine", then Sichuan-style pork will definitely win by an overwhelming advantage.
Kung pao chicken is a famous dish in Sichuan cuisine and one of the most famous specialties in Sichuan. Kung pao chicken is red but not spicy, spicy but not fierce, with crisp meat and good taste, which is deeply loved by everyone. According to legend, kung pao chicken was created by Ding Baozhen, governor of Sichuan in Qing Dynasty. It is said that he accidentally fell into the water when he was a child and was rescued by a family by the bridge. Later, he remembered it as an official and thanked him. The family served this dish. After he ate it, he thought it was delicious, so he popularized it, and kung pao chicken spread slowly.
Step 3 stew beef
Traditional Sichuan cuisine with Sichuan characteristics is mainly made of lean beef, which is common in the market. Accessories include bean sprouts, duck blood tofu, broth, green bamboo shoots or other vegetables that everyone likes. Cook the side dishes first, then the beef soup. Because the beef slices in the dish are cooked with spicy soup and then poured with hot oil, it is named boiled beef.
4. Mapo Tofu Mapo Tofu is also one of the famous specialties in Sichuan and belongs to Sichuan cuisine. The main ingredient is ordinary tofu, and the auxiliary materials are minced meat, pepper and pepper. The "hemp" taste in Mapo tofu mainly comes from Sichuan local pepper, and the spicy taste comes from pepper. This special dish mainly highlights the "spicy" characteristics of Sichuan cuisine.
Husband and wife lung slices are quite famous in Chengdu, Sichuan. As long as they are mentioned, they will be remembered for a long time They were first invented by Guo Chaohua and Zhang Tianzheng, and they spread widely and were deeply loved by everyone. The main material of husband and wife lung slices is usually the body of cattle, which mainly includes scalp, heart, tongue, stomach and beef. Marinate with secret marinade, slice, and stir with Chili oil, chopped green onion and pepper noodles. Chess pieces are beautiful in color, suitable in taste, fresh and spicy, and very suitable for wine.
6. Mao In the 1940s, there was a butcher named Wang Xing at ciqikou ancient town Water Terminal in Shapingba, who sold leftover meat offal at a low price every day. Wang's daughter-in-law Zhang felt it was a pity, so she set up a stall selling chop suey soup in the street. She used pig's head meat, pig's bones with ginger, pepper and cooking wine, simmered on low fire, added peas to make soup, and added pork lung leaves and pork intestines, which was particularly delicious. By chance, Zhang put the fresh pig blood curd directly into the chop suey soup, and found that the more boiled the pig blood curd, the more tender it became, and the more delicious it became. This dish is a rare delicacy in Sichuan cuisine, and it is named Maoxuewang because it is cooked and eaten now.
Now Sichuan cuisine can be seen everywhere, and it is conceivable that Sichuan cuisine is very popular. Why else would there be so many restaurants?