What are the Sichuan dishes?

1: Mapo Tofu, belongs to the traditional Sichuan cuisine, the main ingredients are made of tofu, bean paste, minced beef, garlic, pepper, chili pepper made of a home-cooked dish. Mapo Tofu was created in the first year of the Tongzhi reign of the Qing Dynasty in a small restaurant by the Wanfu Bridge in Chengdu. The owner's name was Chen and her face was slightly numb, so she was known as "Chen Ma Po".

Chen had a knack for cooking food, especially tofu, which was a favorite among local people. Later, as its popularity grew, it gradually spread throughout the country. Today's Mapo Tofu has traveled far and wide, settling in the United States, Canada, the United Kingdom, Australia and other countries. It has gone from being a snack to an international specialty. If you go to Sichuan, you must try Ma Po Tofu made by local people, it is absolutely delicious.

2: back to the pot meat, this is a traditional Sichuan dish, also known as boiled pot meat. Its long history, like a lot of people, and gradually become a unique flavor of the famous dishes of Sichuan. Back to the pot of meat originated in the rural areas of Sichuan, the production of raw materials such as pork, green garlic, etc., the flavor is fragrant and not greasy, the entrance to the mouth.

In ancient times it was called "oil explosion pot". In particular, those who have lived abroad for a long time in Sichuan, the most missed is the authentic back to the pot of meat. 2018 September, back to the pot of meat was named Sichuan "ten classic dishes". The practice of the meat back to the pot is very different across the country, only in Sichuan can eat the authentic, have the opportunity to remember to try.

3: Sliced Lung for Husband and Wife, a famous dish in Chengdu, Sichuan, was created by Mr. and Mrs. Guo Zhaohua and Zhang Tianzheng. Authentic husband and wife lung slices are red in color, soft and tender, spicy and thick. It is usually made from beef scalp, heart, tongue, tripe, and beef, which are first brined and then seasoned with chili oil and peppercorns.

Doing a good job of husband and wife lung slices, spicy and fragrant, soft and smooth, very palatable. Although there are a lot of imitators around the country, but can only learn from its surface, not learn from its essence. That is to say, just look very similar, the flavor is very different.

4: Kung Pao Chicken, this is a famous Chinese and foreign specialties of Sichuan cuisine. At first this dish is called "oil explosion chicken", because this dish is the Qing Dynasty Shandong governor Ding Baozhen first, and then Ding Baozhen was named "Prince Shaobao", also known as "Gongbao", people will change this dish to "Gongbao". People then changed the name of the dish to "Kung Pao Chicken" and it has been passed down to this day! Kung Pao Chicken is made by stir-frying chicken thigh meat, dried chili peppers, peanuts and scallions. Do a good job of dishes fresh and tender, spicy but not dry, slightly sweet and sour, aftertaste.

5: Fish-flavored shredded pork, as a characteristic of the famous Sichuan dish, its taste to fish flavor and name. Legend has it that this dish was inspired by "shredded pork with pickled peppers" and was created by a Sichuanese chef during the Republican era. Fish-flavored shredded pork is fine, the dish is reddish in color, slightly sour, slightly sweet, slightly spicy characteristics, is the first choice of dishes for dinner.

With the acceptance of fish-flavored shredded pork by people all over the country, there is no lack of pirated versions, although the color and shape are very similar to the authentic one, but the taste is much worse. After tasting the authentic fish-flavored meat, you will realize that you have been eating some "imposters" for so many years.

6: boiled beef, belonging to the characteristics of the Sichuan cuisine, the main raw material is yellow beef, this dish is spicy taste thick, smooth and tender, strong flavor, highlighting the Sichuan cuisine hemp, spicy, hot flavor, in 1981 was selected into the "Chinese cuisine". According to legend, during the Northern Song Dynasty, in the area of Zigong, Sichuan Province, the people worked as laborers on salt mine shafts, using oxen as power to extract salt water.

One cow died of exhaustion, so the workers slaughtered and cleaned the beef, sliced the meat, put it in the brine with salt, peppercorns, and chili peppers and cooked it, and because the flavor was too tasty, it was gradually spread around the world. Later on, it was improved by the cooks of the restaurants, which led to the current version.

7: Dongpo elbow, which is a specialty of Meishan, Sichuan, is a national geographic landmark product! Well-done Dongpo elbow, soft texture, mellow meat flavor, fat but not greasy, eaten after the lips and teeth, let a person a long time to recall. Legend has it that Dongpo elbow was first created by Su Dongpo's wife Wang.

One time Wang's elbow in the stew forgot the time, the elbow burned paste, in order to cover its paste flavor, they added a variety of seasonings to burn again. Su Dongpo tasted it and appreciated it so much that he improved it thereafter and recommended it to his friends and relatives, and this delicacy has been handed down to this day.

8: garlic white meat, belonging to the Sichuan cuisine, once popular. This dish requires fine selection of materials, appropriate fire, fine knife work, fragrant spices, hot slices of cold food. When you eat it with chopsticks to mix it well, with the heat, a combination of soy sauce, chili, garlic flavor straight to the end of the nose, people's appetite. The ancestor of white meat with garlic paste is "white meat". The earliest record of "white meat" is the Song Dynasty Yu Yuan Lao's Tokyo Meng Hua Lu, but the origin of "white meat" is in the Northeast, and later spread to Sichuan.

9: camphor tea duck, also called "camphor tea duck", belongs to the Sichuan cuisine. To use fat duck, duck legs with pig liver insert eye, code flavor, into the boiling water, and then into the smoker smoked, to Zhangzhou tea or big rice warm smoked. It is then steamed in a steamer and deep-fried in a frying pan to a brownish-red color, then cut into pieces and served on a plate with a green onion sauce dish, sesame sauce and a hairy lotus-leaf pancake. The well-done camphor tea duck is highly sought after by foodies, and even some foreign tourists highly praise it. Its fame has long spread overseas!

10: Kai Shui Bai Cai (开水白菜), an alternative Szechuan dish that is not spicy, not greasy, and not heavy. It was created by the famous Sichuan chef Huang Jinglin when he was in the imperial kitchen of the Qing Dynasty Palace, and was later carried forward by the Sichuan master Luo Guorong to become a fine dish at state banquets. Kai Shui Bai Cai is made with northern Chinese cabbage, using clear chicken broth that is boiled in advance and moderated. When the dish is ready, it is fresh and light, with a strong fragrance, but not greasy, and is loved by leaders at home and abroad.

Well, today's article is shared here, if you help, welcome to like, forward, attention, if you have different views, welcome to leave a message in the comments section, Jane and you to explore! Life is a barren lonely trip, cold and warm, bittersweet in the heart, I hope you take care of yourself ......