How much can Sichuan people eat?
I think of the previous national rush to Hubei, Heilongjiang supported rice, Tibet supported yak beef, Qinghai supported Cordyceps sinensis, Guangxi supported snail powder, and Sichuan supported children's vegetables. The people of Hubei said: Thank you for the support of the people of the whole country, but we want to know, how to eat this Sichuan children's dish?
In order to teach the people of Hubei to eat a delicious meal, the people of Sichuan did not hesitate to release the killer skill, and carried out a children's dish making contest for each family on Douyin, and it is also the enthusiastic Sichuan compatriots!
When it comes to Sichuan cuisine, everyone will think of spicy and fresh flavor, q refreshing teeth. Mao Blood Wang, Spicy Rabbit Cubes, Brown Sugar Sticks, Refreshing Ice Powder... Foodies are a family of treasures. And the taste of Sichuan cuisine, not only spicy, not just hemp, not just fresh, not just fragrant, is spicy in the sweet, fresh in addition to the cool.
On this May Day, if you want to eat authentic Sichuan cuisine, you must go to the "Forever King" restaurant on the sixth floor of Wanda Mandarin Hotel on Dawanglu Road in Beijing.
The first signboard of Wang Zi: Tuojiang Cliff Catfish
The fish of the Eternal King came "flying". In 1998 kilometers, from Leshan, Sichuan to Beijing, every morning at 5 and 6 o'clock, only the largest fish have the treatment of flying, but also the earliest flight.
Fresh ingredients coupled with more than 70 years of craftsmanship can make this mouthful of fish, the entrance of the teeth, fresh and smooth, full of fresh fragrance to retain, for a long time. The traditional spicy flavor combines the essence of Sichuan cuisine, and the improved version of the clear soup taste is also not a problem. The fish soup boiled into a milky white, a mouthful of belly, some people said, eat the permanent king a mouthful of Tuojiang cliff catfish, catch up with the emperor Lao'er. The taste of garlic cliff catfish is also on the recommended list, garlic is also airlifted Over the Sichuan flavor, the taste is authentic, the meat is tender, spicy but not dry, another day together to taste fresh.
Appetizing tomato juice + fresh fragrant river balls = unbearable delicious
Foodies know that Jiangtuan must not be spicy and heavy, and a simple and refreshing tomato juice can well outline its fresh flavor. The sweet river fresh that belongs to the Yangtze River Basin alone, the meat is tender, the soup juice is drizzled on it, and the fish aroma and eggplant aroma are mixed together, and I hope that I will be in the eternal king and know the taste of fish in this life.
Once, with colleagues in the Permanent King to eat the Yangtze River Dumplings, the young man dried three bowls of rice with eggplant juice, and even the little sister who had been claiming to lose weight on weekdays couldn't stand it! It can be seen that the delicious taste and the appetizer of the eggplant juice are all in this river ball.
Full of ingredients + meat and vegetable combination = permanent king hair blood wang
"Mao" is a Chongqing dialect, is rough, sloppy meaning, Mao Blood Wang's ingredients are mainly hairy belly and other offal, the name "Mao Blood Wang" has also spread. The hairy blood of the permanent royal family is full of materials, full of yellow throat hair belly spread on top, poured with red oil, and underneath is fresh duck blood, as well as cauliflower and bean sprouts. The vegetables are soaked in the soup, and the taste of the original vegetables is served in the mouth, and there is a layer of spicy texture, which has a different flavor.
Not greasy , not chai + cute love = spicy rabbit diced
"Rabbits are so cute, how can you eat rabbits?" But after the delicate little sister ate the spicy rabbit, she completely left the cute rabbit behind.
Spicy rabbit diced is a signature dish of the permanent king, the rabbit meat is tender and tight, the spicy taste is locked in it, a bite down, there is a feeling that the juice is going to fill the mouth, and even after the dine-in, I can't help but pack two parts back as a snack.
Authentic Sichuan flavor + strength cooking = memory of the back pot meat
Hui pot meat is my earliest impression of the taste of Sichuan cuisine. When I was a child, I was taken out to eat by adults, and a dish of pot meat was a must-order dish, and I could eat two bowls of rice at the age of ten.
But this seemingly home-cooked dish is not something that can be made casually. The plate can not be nested in oil, the watercress is soaked without bean flavor, the garlic is not old and yellow, and the meat slices are dry and wet moderately slightly rolled, which can be regarded as an authentic Sichuan dish back to the pot meat. The eternal king's return to the pot meat can be said to evoke the taste of the back pot meat in the memory.
It can be said that hui pot meat definitely has the status of Sichuan cuisine, and it is also a must-order Sichuan cuisine for the permanent king. Sandwiching steamed buns or rice is a good choice.
Refreshing and delicious + sweet but not greasy = perpetual king a bite of dessert
Sichuan cuisine is not all spicy. Bean blossoms, rice dumplings, ice powder, pea yellow, etc., are all classics in Sichuan cuisine, but they are not spicy. The brown sugar sticks of the Permanent King are very sweet and soft, and they will be brushed when you bite, and the golden surface is drizzled with a layer of brown sugar, and the brown sugar is boiled with native brown sugar, sweet but not greasy.
Ice powder is the sublimation of the soul in Sichuan cuisine. Whether you're eating a hot pot or a spicy dish, a bowl of ice powder will keep you fresh and refreshed. Paired with seasonal fruits, ice powder crystal clear, q-bullet, and a small spoonful of self-brewed wine on top, it is a big love, after eating this meal, there is the next meal!
Bashu Breath + Classic Jingweier = Forever King
Such a delicious and delicious permanent king, is definitely the first choice for Sichuan food lovers. And the students who have requirements for the dining environment, the permanent king can still meet oh.
Forever King is located on the sixth floor of Wanda Mandarin Hotel, and after getting out of the elevator, go straight. The decoration of the restaurant is antique, green brick and stone tables, traditional Sichuan scene layout, and the combination of Sichuan flavor and Beijing flavor design elements, the top lamp is a small birdcage decoration, the wooden window used to separate the wall and the table in the restaurant is also quite classical. Bashu atmosphere combined with a rich Beijing flavor, come here to eat, take photos, punch cards, and then send a circle of friends, this year's May Day the happiest cub is you!
In addition, Yongwang was the only Sichuan-style river fresh restaurant in Beijing to be listed as a black pearl in 202. You know, the Black Pearl Restaurant Guide is "Chinese its own food list", and those who can be listed on the Black Pearl Guide are the best after being selected by professional judges.
Such a full-fledged internet celebrity restaurant is not enough to make your heart move? During May Day, Permanent King Dine-in also has a 15% discount activity to stimulate your taste buds without stimulating your wallet. Without further ado, get in the car!
#你好, Lixia # #吃在中国 #