When it comes to Sichuan cuisine, some people first think of "Mapo tofu", "boiled meat slices", today punched a "black pearl" Sichuan restaurant in Chengdu, the taste is bashi, the price is close to the people, there is a dish that I have not eaten for more than thirty years, and I cried with joy!!!
The first course: snowflake chicken
淖 pronounced nào, meaning meat paste. This is the name of a dish that many people have never heard of. As a veteran Sichuan person, I have not eaten it for about thirty years (when the age of exposure has arrived), a dish that only remains in my memory and is haunted by dreams, and finally encountered. The production of chicken is complex, the materials are exquisite, and the materials are made of chicken breast meat and egg white through a complex process, which is very time-consuming. Although fried in lard, the taste is salty and smooth, so that people can't taste what material is made, and the mouth is slagged, delicious and not greasy. People who don't know will think it's a bean blossom just from the platter. As a friend from all over the southeast, northwest and all directions, this dish is absolutely suitable for all, will not step on the thunder, especially suitable for the elderly, children to eat.
The little girl used it to add free kimchi to bibimbap, which is said to taste great. Snowflake chickens swept the light.
In addition, I also know that there is a dish, which can be said to be a snowflake chicken mandarin duck dish, made of egg yolk, called sweet yellow. I haven't found it for a long time, and I should have basically not done it, which is a pity.
Snowflake chicken
The second course: watercress fish
This dish is a household name and is considered a famous dish in Sichuan cuisine. The plate is decent, a handful of green onions are sprinkled on the fish, the soup is shiny and golden, the skin is very crisp, the fish meat is tender, the watercress is rich and fragrant, salty and fresh, slightly spicy and slightly sour and sweet, but each taste is just right. Ultimate Review: Authentic Sichuan Watercress Fish.
Watercress fish
The third way: Kung Pao Chicken Ding
The famous dish in Sichuan cuisine is made with chicken as the main ingredient, accompanied by peanut rice, dried peppers and other accessories; Red but not spicy, spicy but not fierce, spicy and strong, meat smooth and crisp, the whole is a kind of spicy, the fresh tenderness of the chicken with the crispness of peanuts, salty, spicy, sweet, hemp, the key point is that each ingredient is just right, just ~ just ~ good, the taste is absolutely absolute.
Kung Pao Chicken Cubes
The fourth way: back to the pot sweet burning white:
Glutinous rice lovers can not refuse, sweet roast white back to the pot, and mixed with brown sugar glutinous rice encounter, and then sprinkled with layers of soybean noodles, soft glutinous entrance, sweet and not greasy, unspeakable satisfaction!
Return to the pot sweetly burned white
Fifth way: oil residue lotus white
After eating countless times, either the oil residue is not authentic or the lotus white is too hard to eat. Today, this oil residue grain is clear, the entrance is the unique aroma of oil residue, people can't help but pick up the second grain, and then the third and fourth continuously, quite addictive posture. Lotus white, because of the addition of oil residue, softening the cabbage, the taste is not hard, and the taste of oil residue, the taste is simply not swinging. I remember when I was a child, I usually had to wait for my mother to refine the pork plate oil to eat it, most of it was mixed with white sugar, that fragrant! You can eat all the bowls at once! I believe that the post-70s friends have the same memories as me.
Oil residue lotus white
Sixth way: Octopus
This time the octopus was orange-red in color, and at first there was not much hope, but the entrance was sweet and salty, and the meat was also very crisp, which was not too delicious, which gave me a stunning feeling. The sweet feeling is slightly heavier and worth eating.
Octopus
Sixth course: Pot sticker dumplings
Oh this is not an authentic Sichuan cuisine Ha, should be able to eat anywhere, I want to say, exquisitely plated, selling very good, crispy skin, leek meat stuffing is not greasy, not to say particularly brilliant, not to say bad, is the pot paste dumplings should have the taste.
Pot sticker dumplings
Special mention: the taste of rice is very good, it is Thai fragrant rice. This time 4 people spent 336 yuan, 84 per capita, not expensive, very valuable.