A small editor who is busy and does not forget to eat. Sichuan cuisine since ancient times as one of the important cuisines in China, Sichuan cuisine has a wide variety of types, and gives people the feeling of being very spicy and fragrant, as if Sichuan cuisine is a heavy taste of spicy dishes, but many people do not know that Sichuan cuisine not only has spicy and fragrant dishes like boiled fish, boiled beef, bowl chicken, there are also many dishes that are not spicy, but also have a unique flavor. Today, follow the editor to see these fresh and unworldly dishes.
The first dish is called rice dumpling roasted ribs
The second course is called sweet and sour ribs
The third course is brown sugar sticks
The fourth course is called chicken bean blossom
The fifth course is called shredded fish and meat
The sixth course is called Snowflake Chicken Nao
The seventh course is called bamboo sun liver cream soup
The eighth course is called sweet-skinned duck
The ninth course is called pot meat slices
The tenth dish is called Old Mother's Hoof Flower
For people who love to eat spicy, Sichuan cuisine is simply a big love, seasoning is changeable, the dishes are diverse, the taste is fresh and mellow and heavy, known for the good use of spicy seasoning, take mapo tofu, the production method is simple, the cost is low, a plate of tofu will be the essence of Sichuan cuisine, showing the fullest, there are hemp, spicy, fresh, fragrant, hot, tender, typical spicy flavor representative dish, simple a few minutes to get it done, even children love to eat, is simply the next meal artifact, Sichuan cuisine from a taste of home-cooked small dishes, a leap to the hall of elegance, has become an international famous dish.