It's almost mid-autumn, and the biggest thing is to eat delicious food! Today I will post an article about eating.
Before my trip to Sichuan, I was worried that when I arrived in Sichuan, there were spicy dishes everywhere. This is not the case, every time I go to the restaurant, I can order delicious non-spicy dishes, such as: rural crispy meat, tamales, hoof soup, etc.
One of our favorite dishes is "roast white". At first, when I saw the name of the dish, I didn't understand it and asked the waiter. Later, in a small restaurant opposite Eling Park, we ate a very delicious "roasted white", after eating it has been remembered, before returning to Beijing, we also bought two copies of roasted white in the supermarket to take home. It looks similar to the buckle meat in the north, the actual taste is very different, with winter vegetables, the white knife is good, each piece of meat is very thin, but there is meat skin, fat meat, lean meat, keep it intact. When you eat it, it melts in your mouth and doesn't feel greasy at all.
Source: Roasted white, a local specialty dish of Sichuan, is a must-have delicacy for Sichuan and Shu folk. Because the method of roasting white is complicated and labor-intensive, so in the past, the elderly at home would do it during the New Year's Festival, that is, only some elderly people in their own homes would make this dish, generally eaten in stir-fried restaurants or bought outside. Casually saying something on the Internet also says that it is the same as buckling meat is completely ununderstood. Roasting white is a three-line meat, especially for the shuttle skin is a technical job, talking about techniques and experience is not difficult to achieve for many years of kung fu. The skin will directly affect the taste of the whole meat, and it is also a trick to be fat and not greasy. In addition, the taste of roasted white is salty and umami with a slight sweetness, including the slight hemp aroma of peppercorns.