Many people on the Internet believe that Sichuan cuisine is spicy. In fact, Sichuan cuisine is broad and profound, with a wide range of materials, one dish and one grid, and hundreds of dishes and tastes. It's not just spicy that wins, only unexplored people will think that Sichuan cuisine can only be linked to spicy. There are also many people on the Internet who write about Sichuan cuisine that is not spicy, but they write out what kind of dish with watercress sauce and chili peppers, such as back to the pot meat and husband and wife lung slices. Back to the pot meat and husband and wife lung slices, also with a spicy taste, this is not much understanding of Sichuan cuisine! Sichuan cuisine can be completely spicy without any spicy taste.
The 10 Sichuan dishes sorted out by the editor are not used for half a slice of chili pepper, and a spoonful of watercress sauce is not put. If you don't believe me, please read it slowly.
Boiling water cabbage
Boiling water cabbage is a famous dish of the national banquet, and many food and television works have descriptions. The founder is also full of legends, one is said to be "Duobao Taoist" Zhang Huaijun, the other is said to be the Master of Sichuan Cuisine Blu-ray Jian, Baidu Encyclopedia says that it is the imperial chef Huang Jinglin, but Huang's descendants have clarified that their ancestors have not been the royal cook. However, Xiaobian believes that the possibility of Huang jinglin is relatively large, because Huang Jinglin is witty, knowledgeable and strong, and can adjust the dishes according to the tastes of the guests, so he can create an "aunt feast". His eldest disciple Luo Guorong eventually improved his stereotype, and boiling water cabbage became famous all over the world.
The difficulty of boiling water cabbage is mainly in the water, that is, the soup. To the old hen, duck, ribs, stick bones (pig's leg bones), fresh pig lean meat, chicken breast meat as the main raw materials to hang soup, but also to use meat, chicken mushrooms to sweep the soup, sweep the soup, to skillfully use fire, with the fire slowly carried out, too hasty, the fire is slightly larger, may wash away the meat mushrooms, so that the clear soup is not successful, and then use gauze filtering methods to remedy, both time-consuming and wrong, but also damage the fresh aroma of the soup, and is not a successful work. With such a soup, you can make boiling water cabbage. When making, first wash the cabbage, remove the tendons, put it in boiling water and cook until it is broken, that is, scoop it up and rinse it in cold boiling water, then use a knife to trim and shape it, and put it into the soup bowl. Take another wok on high heat, add the broth, add the seasoning ingredients to the boil, gently pour into the bowl of vegetable hearts, and then steam and blanch.
Snowflake chicken
Xiaobian said that the snowflake chicken is not clear, and it is estimated that many people even have the word "淖" inexplicably. If you say chicken bean flower, it is probably easy to understand. This dish is light and salty, snow white as fat, without any trace of chili peppers.
淖, pronounced nào, means mud, describes the soft and smooth feeling of this dish. It is a traditional Sichuan dish cooked with chicken breast, egg and chicken soup as the main ingredients, and is a housekeeper dish of old Sichuan cuisine, which is light and fragrant, snow white as grease, and is especially loved by the elderly and children. There are also many types of chicken, if you use a whole egg, it is a general chicken; if it is only made of egg white, it is called snowflake chicken, and decorated with different accessories, so that the color and flavor are complete. This Sichuan dish, which is made with chicken, chicken soup and eggs as the main ingredients, can be said to be the highest state of eating chicken. "Eat chicken without seeing chicken", it is not too much to claim to be "Chinese molecular cuisine".
Bamboo sun liver cream soup
Bamboo sun liver cream soup, also created by Luo Guorong, is one of the three major clear soups of Sichuan cuisine, and the finished product is loved by the public for its light color, fragrant taste and strong umami flavor. It sounds like the name is very simple, it is a soup to steam and crush the pork liver. But Bamboo Sun Liver Cream Soup is a kung fu dish, meaning that the traditional method is very elaborate and extremely laborious.
The key to making bamboo liver cream soup is the production of liver cream and clear soup. When making liver cream, the oil tendons on the surface of the pork liver should be removed first, and gently mashed into a mud (if the force is too heavy, it is easy to form particles). It is already difficult to make liver cream, and the production of clear soup is the same as boiling water cabbage to hang the soup, sweep the soup, and steam the liver cream can not be overheated to prevent the liver cream from foaming. Therefore, Guo Moruocai said: "Sichuan cuisine that is not spicy or spicy, you can't afford to eat it." ”
East Slope Elbow
Dongpo elbow is a famous dish of Sichuan cuisine Shanghe Gang, from Su Shi's hometown of Meishan. Unlike Dongpo meat, Dongpo meat is a famous dish of Hangzhou's "Zhiwei Guan". It has the characteristics of fat but not greasy, but not rotten, color, aroma, taste, shape are good, some people call it "beauty food", foreign guests praised it "can be included in the world famous dishes".
Meishan Dongpo elbow, when eaten, has two forms: one is the clear soup style. Take out the steamed elbow, put it in a bowl, and fill it with chicken stew, if there is no chicken soup, boiling water will do. Add a little salt and a little green onion. It is best to serve soy sauce in another bowl and dip it in soy sauce when eating, which tastes fresher. The second is the condiment type. Remove the steamed elbows, pour the condiments on top and serve. Meishan's Dongpo elbow condiment is very exquisite, composed of 17 kinds of raw materials, with distinctive characteristics, and suitable for the tastes of guests in the east, south, west and north and overseas friends. The main thing is that there is no chili pepper and no bean paste.
Sweet skin duck
Sweet skin duck is also a representative dish of Shanghe Bang Sichuan cuisine, Leshan, Meishan and other places are widely circulated, is the intangible cultural heritage of Leshan, the Qing Dynasty began to be popular in Sichuan. Sweet-skinned duck, as the name suggests, the focus must be on the skin. The duck skin is sweet but not greasy, crisp and refreshing, and when you take a bite, the fat aroma of the meat food and the sweetness of the secret sugar water overflow the mouth, and the aftertaste is endless. The secret sugar water brushes all over the body, glowing with oil, making people hungry in the mouth and hungry in the stomach. Xiaobian feels that the Meishan method of "the hometown of Sichuan kitchen" is the most classic.
Take thirteen spices, peppercorns, star anise, cinnamon, fragrant leaves, nutmeg, cloves, cinnamon and other spices, mix fresh broth, wash the flavored raw duck into the pot and cook until semi-cooked, wait for the aroma of the brine to integrate into the duck meat, the oil temperature eight mature into the boiled duck, non-stop tumbling, so that the four sides are heated evenly, high temperature hot oil can better lock the surface of the water, the use of natural drying, do not do too much manual intervention, filter out the excess water, to ensure its original taste. The wind is filled with the aroma of brine and meat.
Pot meat slices
Guoba meat slices are a long-standing Sichuan cuisine classic, and the reputation of the early Qing Dynasty was very loud. When serving this dish, the waiter holds a golden fried pot dish on the table, and the other hand holds a hot sauce soup bowl, and quickly pours the hot juice on the pot, making a noise, so this dish is also called "Tang Xiang Meat Slice".
During the War of Resistance Against Japanese Aggression, this dish was jokingly called "bombing Tokyo" by the people of Chongqing. Pour the hot soup on the pot and make a "whoosh" pop. Some shopkeepers took advantage of their momentum to express their desire to fight against the Japanese invaders, hoping that bombs would also fall on the invaders' heads, so they named it "Bombing Tokyo".
Old mother's hoof flowers
The old mother's hoof flower is a classic Sichuan dish handed down from the Republic of China years, from the Chengdu Banbian Bridge, an old woman carrying a burden to sell hoof flower soup. Because of its pure taste, rich nutrition and fair price, it is warmly sought after by locals. It is a snack in itself, but now after several generations of improvements, it is ready to enter the house.
This dish is a dish made by carefully boiling pork trotters as the main ingredient with kidney beans and other condiments. The appearance of the old mother's hoof flower is better than snow, shaped like a flying flower, smooth and delicate, soft and refreshing, fragrant but not greasy, beans like cotton yarn, soup overflowing. It has endured a century of ups and downs.
Salty roasted white
Many people in this dish think that the plum dish from Cantonese cuisine is button meat. In fact, this dish was first from Sichuan, using not plum vegetables, but sprouts from Yibin Xufu, one of the traditional "three steaming and nine buckles" in Sichuan, and later, the Hu people invaded the Central Plains, and the Han people fled to Guangdong and became Hakka. This dish only began to use plum vegetables.
Now the salty roast white in Yibin, Sichuan, is still the base of the Use of Xufu sprouts. Then choose the best pork belly, which is the kind of fat and thin "three-line meat" in Sichuanese. The meat that has been steamed for hours has become very soft and rotten, and it will rot in the mouth, salty and fresh, sweet, mellow in taste, and not greasy at all.
Steamed river balls
In 2018, "Steamed River Tuan" was rated as one of the top ten classic dishes of "Chinese cuisine" in Sichuan. It is very classic, using river dumplings and ham as raw materials, and steamed. The shape of the dish is beautiful, the meat is fat and tender, and the soup is clear and delicious.
"Steamed river dumplings" is a traditional and valuable dish of Sichuan cuisine. Jiang Tuan, scientific name "long snout crisp", its kiss is particularly fat, commonly known as "fat head". Sichuan's "River Tuan Fish" is mainly produced in the Leshan section of the MinJiang River and the Jialing River estuary. The meat of the fish is tender and less thorny, and it is a treasure among the fish. It is rumored that before going to the United States, General Feng Yuxiang once tasted the steamed river dumplings at the Yunliu Restaurant in Chengjiang Town, Sichuan Province, and said: "The Sichuan River Tuan, indeed, is worthy of its name. ”
Jianyang lamb soup pot
The last dish, put a non-spicy hot pot, Jianyang is the birthplace of Haidilao. Cai Lan once criticized the hot pot of Sichuan cuisine, saying: "In this way, other Sichuan cuisine will be lost, because the hot pot has high profits, does not need chefs and other benefits, and is welcomed by the market, which will squeeze the development space of other Sichuan cuisine." In fact, there is no need to worry too much.
For example, the Jianyang lamb pot has achieved both a dish and a hot pot. Jianyang mutton soup has a history of more than 1,000 years. Its flesh is tender, fat but not greasy; Its soup is milky white, fresh and strong, the lamb soup is very simple, the main raw material is Jianyang's own big-eared goat meat. Put the lamb bones together with the pork bones (tube bones) into a large pot to boil the soup, and then put the fresh lamb cut into the pot and cook them together with the washed haggis. After cooking, scoop it up and drain it, then cut it into thin slices and put it into boiling water, pour it into the soup bowl, pour it into the boiling snow-white mutton soup, sprinkle it with turquoise green onions, and make a bowl of steaming, fragrant lamb broth. If you want to eat spicy, you can just dip it with a bowl of spicy water.
As we all know, Sichuan cuisine has seven flavors, hemp, spicy, sweet, salty, sour, bitter and compound. There are 23 kinds of compound flavors. Therefore, Sichuan cuisine can become "one dish and one grid, one hundred dishes and hundred tastes". Therefore, don't always think that Sichuan cuisine is mainly spicy, spicy, fresh and fragrant. The above 10 Sichuan dishes are all classic, but there is no half a slice of chili, and there is no trace of spicy taste!
Friends, do you know which Sichuan dishes are not spicy or other compound Sichuan dishes? The premise is that there must be no chili peppers and bean paste in it. Friends who know may wish to leave a message in the discussion board.
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