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Sichuan Cuisine's famous dish abstract Sichuan Cuisine goes through millennium, has already had more than 3000 varieties so far, several hundred kinds of famous dish, do not say to the limit, one is without cease. The bad smell of Sichuan Cuisine, good at chilli, but Sichuan Cuisine is wonderful, again not only in chilli. Just look at how Sichuan Cuisine uses piquancy, can its strong point happened compared with other places. Hot pepper with other hot material share or use separately, present, do peppery crisp and peppery, oil peppery fragrant and hot sweet and peppery, sauce 10 such as being peppery different and hot Except flavor type being much, Sichuan Cuisine's Flavoring agent is the diversification too, can't leave three peppers (hot pepper, pepper, Chinese prickly ash) With the fresh ginger. It is good at the multi-level, increasing progressively type to flavour the law, either hot after being rough first, or hot after being sweet first, or fragrant after being hot first. Sichuan-style pork: Bring sweet in being salty, hot alcohol fresh a little, flavor is strong and fragrant. Get Sichuan Sichuan-style pork have to take, as the saying goes " enter Sichuan Province take Sichuan-style pork, mean not reaching to Sichuan " . There have been already a lot of categories of the Sichuan-style pork now, connect with the mountain Sichuan-style pork, do Sichuan-style pork of cowpea, hot red pepper Sichuan-style pork, brake tender leaf Sichuan-style pork etc.. The tea duck of camphor tree: This dish selects the south road duck of Chengdu for use, is modulated with white sugar, wine, spring onions, ginger, cassia bark, tea, octagonal more than ten kinds of seasoning, baked smokedly with camphorwood bits and tea, thus came the name of " the tea duck of camphor tree " . Its cover crisp meat is tender, the color and luster is ruddy, taste delicious, have special camphor tree tea perfume. Sichuan Style shredded pork: Send out the shredded meat of fish's fragrant bad smell, does not see but the fish have fish's bad smell, this is the hopeless place. However, there is not the meat fragrant what fish assist to have the fish? " the fish are fragrant " ,Steeped the hot pepper, Sichuan salt, soy sauce, white sugar, ginger the end, the end of garlic, spring onions to modulate. This condiment and fish are irrelevant, it imitates Sichuan and cooks condiment and method that the fish use folkly, have salty, sweet, acid, hot, fresh, fragrant characteristic. The sauted chicken cubes with chilli and peanuts: Fried and made by diced chicken, doing the hot pepper, peanut kernel,etc.. Fresh and fragrant and delicate, hot but not dry, there is sweet taste of acid. Has swept the whole country now, the varieties of all parts have some the difference, some have evolved the diced chicken and become the palace for meat cubelets to assuare the meat cubelets wait. Mapo bean curd: This dish characteristic is Israel " Burn " Law cook their, shape whole bad, intersperses reddish brown the end of beef and glossy dark green blue and green garlic bolt at the white and delicate bean curd, periphery one bright red oil, jade inlay amber, have rough, hot, hot, soft, fragrant, fresh unique flavor for instance. The beef of lamplight: The color and luster is red and on, it is sweet and refreshing to aftertaste, delicious and agreeable to the taste, in order to go well with wine delicacy. Because it slice is thin and transparent, like folk " cover lamplight " So claim. Have persons of expert, animal husbandry of U.S.A., say lamplight beef since a kind of table delicacies that have a distinctive flavour, may be called a kind of wonderful handicraft. Couple lung slice: This dish is won in the dish name unusually. Someone curious dish name stand a bit previous copy, someone because " lung slice " Two word think, have lung but unwilling to have a trial test as raw materials, dish and lung this matter at all in fact by mistake. Raw materials are mainly mixed by beef, ox ' Belly roof beam, heart tongue, a thousand layers of bellies, scalps) ,Mix and eat now now, fragrant and delicious. Chicken's tofu pudding: Made of the fine and soft, well done ham of meat of chicken breast and chicken's clear soup. It is similar to the tofu pudding to become dishes, the texture is lubricous and tender, the clear meat of soup is white, unusually delicious. " eat the chicken and does not see chickens " , " eat the meat and does not see the meat " ," ask plainly with the meat or fish " It is a special skill of this dish. Chicken's tofu pudding is that the meat or fish holds the plain representative dish, and one of the light and mellow representative dishes in Sichuan Cuisine too . .
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