Three representative dishes of Sichuan cuisine

Three representative dishes of Sichuan cuisine: Mapo Tofu, Pork in Hot Pot, and Rabbit in Fresh Pot.

1, Ma Po Tofu

"Ma Po Tofu" is a famous traditional dish from Chengdu, Sichuan Province. According to legend, in the late Qing Dynasty, Chengdu Wanfu Bridge, there is a face slightly sparse spots of women, her husband's name is Chen, opened a tofu store, for the passing force of the husband's own vegetable oil processed tofu, cooked by her with cooked oil chili peppers, peppercorns, soybean drums cooked tofu flavor is particularly delicious, very popular, and so the people are rumored to be called "Chen Ma Po tofu".

This dish is spicy. In the snow-white tender tofu, dotted with brownish-red beef pastry filling, green garlic, red juice color, see the jade like amber, smell the fragrance of the nose, set of sesame, spicy, hot, tender, crispy, fresh, fragrant in a dish.

2, back to the pot of meat

"Back to the pot of meat" is a masterpiece of Sichuan cuisine home-style dishes. Many people far from home in Sichuan, every Xiao Pin and this dish, will be up "homesickness" idea. No wonder some people refer to it as the Sichuan people's "hometown dishes", Sichuan cuisine, "the first dish". "back to the pot of meat" for the home taste type, red color, soft meat, aroma, fat but not greasy, taste salty and fresh, slightly spicy back to the sweet, there is a strong flavor of the sauce.

3, fresh pot rabbit

It is well known that the Sichuan people are fond of rabbit meat. They are good at making rabbit meat into a variety of flavors, such as spicy rabbit, cold rabbit, cassoulet rabbit, dry pot rabbit, etc., of which the fresh pot rabbit is a popular traditional dish in the local Sichuan home cooking. The main ingredients of rabbit in fresh pot include fresh rabbit meat, pickled ginger, pickled peppers, erjingzhi, fresh peppers, young ginger and millet chili.

Changes in the Circulation of Mapo Tofu

Mapo Tofu is so popular that it has been passed down from place to place, and there are many different ways to make it. One of the biggest changes was made by Chan Hing Shing Restaurant, which changed the ingredient from beef to pork so that those who did not eat beef could also enjoy it. The restaurant has since switched back to beef, but the use of pork as an ingredient has been widely accepted by chefs and diners around the world; the second change was the addition of bean paste.

Early Mapo Tofu was made with vegetable oil and yellow beef. The cooking technique was to fry a large spoonful of vegetable oil in a wok, then put in a large handful of minced chili peppers, followed by the beef, which was cooked until it was dry and crispy, and then the tempeh. Add the tofu, add a little water and a few spatula strokes to blend in, then cover the pan with a lid and reduce the sauce over low heat, sprinkling with the ground pepper before serving.

In the 1960s, when making Mapo Tofu, peanut oil was used for the oil, and beef and pork for the meat. After frying the meat, add bean paste, tempeh, red pepper, soy sauce, salt and sugar, add tofu slices and soup, add green onions, ginger and garlic, thicken the sauce with water, and add pepper and sesame oil before starting the dish. Ingredients and procedures have changed somewhat, the taste emphasizes hemp, spicy, hot, salty.