Sichuan cuisine as one of the traditional eight major cuisines, not only in the country, in the world has a high reputation, a single dish back to the pot meat is endlessly evocative, eat three bowls of white rice in one breath is not addictive, but in addition to the back pot meat, do you know which famous Sichuan dishes? In everyone's mind, Sichuan cuisine is based on spicy and fresh flavor, in fact, Sichuan cuisine is a hundred rivers, sweet and sour taste is also very popular, such as sweet and sour crispy fish, have you eaten?
Sweet and sour crispy fish originated in Leshan, its outer crispy inside is tender, is a full of color and flavor of the dish, in Chengdu's Wuhou District there is a Sichuan restaurant, their sweet and sour crispy fish is good, limited supply every day, late to eat. This shop has been on fire here for thirty-five years, is an old qualified Sichuan restaurant, the business is particularly good, every day is overcrowded, there is a strong taste of old Chengdu, let's go to see it together!
The shop is on an old street, the whole street is quaint, it looks very smelly, it is particularly crowded, it is full of cars outside, if you drive in it is not very convenient. The small shop is not big, is the Chinese style, a few tables and chairs in the house are not enough to sit, there are also a few tables outside the house, the service is still very enthusiastic, it is too busy, the dish is a little slow, but most of the people who come to eat are repeat customers, they are very familiar with each other, so the boss's personality diners are in place, they have spoken and laughed with each other, tea and rice are done by themselves, a harmony.
First take a look at this sweet and sour crispy fish, first of all visually very beautiful, the thick sweet and sour sauce is very tempting, the fish plate is very beautiful, the above put onion shreds and coriander embellishment, it looks like a work of art, eat the sweet and sour taste is very moderate, not too sweet and sour is just right, the use of grass carp, more thorns, troublesome may not like, but the fish meat is very tender, there is no little river fishy taste, the skin is fried just right crispy taste, after the fusion of sweet and sour sauce and then soft, the fish inside is very fresh, dipped in the sweet and sour sauce at the bottom of the plate, sweet and sour sauce, The palate is moderate and fragrant.
Let's take a look at this liver waist stir-fry, which is also a famous Sichuan dish, the main ingredient is pork liver and pork loin, pork liver cut into thin slices, waist slices cut into waist flowers, with scallion fungus, hot pot stir-fry, less than a minute out of the pot, look at the oil to eat very refreshing, no astringency of pork liver, waist flower also has no fishy taste left only tender taste, smooth, worthy of the next rice artifact. I have to say that a disadvantage is that the waist flower is too small to eat enough.
Personal favorite is still tomato ball soup, round balls is meatballs, a very large, no starch flavor, all tight meat stuffing, very sweet, there are many soybean sprouts, refreshing and greasy, is the taste of the mother when I was a child, drink a bowl of soup, the thick tomato flavor and appetizing and thirst quenching can also be quenched, and finally a bowl of old people and children are love to let go, especially the children at home, the most love to take this soup to make rice, you can eat two bowls of it.
Their bacon is also the taste of childhood, it is rare in the whole of Chengdu, the smoke taste is very strong, like you can try it!