Cover news reporter Wang Qing
On November 15th, the opening ceremony of the first Chengdu International Sichuan Cuisine Chef Festival was held in Chengdu Zhongtie Ludao Art City. Celebrity chefs from all over the country have prepared classic Sichuan dishes to be displayed here. The conference released "Chengdu 50 Classic Sichuan Dishes". It is understood that the evaluation results are composed of the "Chengdu Famous Dishes" evaluation team jointly composed of catering industry associations, catering industry experts, media, consumer representatives and executive agencies, which are judged from thousands of dishes.
Traditional and classic Sichuan cuisine has a deep heritage of Taoist products
The traditional classic Sichuan cuisine on the list this time is basically the "hot" in Sichuan restaurants. The popular Kung Pao chicken has a slightly sour and sweet taste, the overall dish is red but not spicy, spicy but not fierce, and the chicken meat is crisp and smooth, easy to make and delicious. Hui pot meat has a unique taste, bright red color, fat but not greasy, fragrant entrance, in Sichuan there are a variety of methods, with different side dishes stir-fried, there are different peculiar tastes. In addition, classic dishes such as pot meat slices, fresh watercress fish, and sweet and sour pork ribs are on the list.
Mao Blood Wang, boiled fish on the list of Sichuan cuisine classic Spicy dominates
Among the 15 Sichuan cuisine classics released, Mao Bloodwang was on the list because of its spicy and fragrant flavor. In addition to duck blood, the main ingredients are eel fillets, hairy belly, squid, fat sausages, lunch meat and so on. The soup is bright red and full of juice. The taste of the pickled pepper cuttlefish is delicate and smooth, crisp and sweet and juicy, and the sour and spicy of the pickled pepper is skillfully combined with the sweetness of the cuttlefish, so it is special.
It is reported that the evaluation of 50 classic famous dishes is to build a "five- " brand system of Sichuan cuisine, focusing on cultivating a number of Chengdu catering famous dishes with high popularity, good reputation, strong competitiveness, high added value, their own characteristics and independent brands.
Attached is a list of "50 Classic Sichuan Dishes in Chengdu":
1. 35 traditional and classic Sichuan dishes (1860s-1980s)
Back pot meat, chicken bean flower, jar meat, sweet roasted white, salty roasted white, tamales, camphor tea duck, braised pork, dried roasted fish, mapo tofu, kung pao chicken diced, fish fragrant meat shredded, boiled beef, pot meat slices, watercress fresh fish, liver and waist together stir-fry, boiled water cabbage, snowflake chicken, fairy duck, home-cooked sea cucumber, pocket tofu, hibiscus chicken slices, eight treasure pot steamed, husband and wife lung slices, strange chicken slices, sweet and sour ribs, Dongpo elbow, garlic white meat, raw roasted assorted, dried beef shreds, sweet and sour crispy skin fish, braised beef head square, fish fragrant eight pieces of chicken, ginger hot nest chicken, Bamboo sun liver cream soup.
2. 15 Classics of Sichuan Cuisine (1978-2018)
Boiled fish, hairy blood, spicy crab, opening red, sauerkraut fish, dried sautéed chicken, sour soup fat beef, spicy grilled fish, eel noodles, fish shrimp steak, pickled pepper cuttlefish, potato grilled turtle, round cage sticky rice, spicy crayfish, green pepper sauce fried duck tongue.
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