At noon, I ate a bowl of bean soup rice in the canteen, the taste was good, the portion was enough, but the few hairs clearly visible on the pig's feet made people a little uncomfortable.
Our school canteen can be counted as both cheap and good, such a bowl of pig's trotter bean soup rice only costs 13 yuan! Such a low price seems to make people forgive some of its flaws. Pressed soft peas are fried and soaked in rice with boiled fresh soup, accompanied by a section of corn and a few greens, have you ever thought that Sichuanese people would have liked to eat such a light meal?
Traditional Sichuan people actually can't eat too spicy things, or do not like to eat too spicy food, compared to excessive spicy, we prefer is "spicy", "spicy", "sour and spicy", "sweet and spicy" such a compound taste. Take Sichuan's very popular snack Wolf's Tooth Potatoes, the best-selling taste is always sweet and sour spicy, which is a spicy mixed with sweet and sour taste, not only can effectively alleviate the strong sense of stimulation brought by spicy, but also make the taste more abundant, it is more layered. Sichuan cuisine has a famous overseas Kung Pao chicken, it is no exception, Kung Pao chicken belongs to the traditional paste spicy lychee flavor, that is, peppercorns and peppers are mixed with sour, sweet and salty after being simmered in hot oil, such a complex taste in the mouth can bring endless pleasure, making people addicted to long-lasting aftertaste. Hui pot meat is a well-known dish in Sichuan, and is also known as "hometown meat", each family will make it, and each family also has its own taste. But in any case, it is inseparable from the watercress sauce stimulated by rapeseed oil thick sauce and weak spicy taste, even if some green peppers are brewed, it will be fried to remove moisture, tiger skin, become fresh and delicious, and then there is the sauce brought by the sweet noodle sauce and a few grains of white sugar sprinkled when the pot is raised, "back sweet" is one of the evaluation criteria for the quality of the meat in the pot!
However, in recent years, Sichuan has sprung up many restaurants that take advantage of "spicy", "no spicy and not happy", "more spicy and more addictive" have been labeled by them fiercely, and this label has accompanied Sichuan cuisine when it goes out of Sichuan, to the whole country, and to the world, sichuan cuisine is crazy output, but the greater the momentum, the negative image of Sichuan cuisine seems to be getting bigger and bigger. "Cheap", "large amount" and "unhealthy" have thus become the inherent cognition of many people from other provinces. When I was in Xiamen, many people said to me, Sichuan cuisine is not just to add chili peppercorns and pour some watercress sauce! Is this Sichuan cuisine? Is this our Sichuan dish?
A few days ago, I ate fake dishes at a fake restaurant on Jiefang West Road in Chengdu, which is a more traditional fake restaurant, only beef, hairy belly, yellow throat, duck intestine, ham sausage... About ten kinds of dishes, beef are their own marinated qualifications of yellow beef, after cooking mixed with appropriate tempeh and a large number of peanuts, the aroma of green onions and celery shines together, looking at the red and bright pot, but there is no too exciting spicy taste, pepper hemp and pepper spicy just right, inadvertently three bowls of rice on the belly.
Since you don't like to eat too spicy food, why are so many restaurants now keen on the "spicy" chase? I think that in addition to the young people's pursuit of freshness and excitement, people's taste is getting stronger, many restaurants are unable to make "spicy and not dry" food, since you feel that there is no taste, then I give you a spoonful of millet spicy! This way of doing business is much simpler than focusing on research.
It was already late at night, and I didn't expect a bowl of pork's foot bean soup with hair to evoke so many words.