What dishes are included in the "eight bowls" of Sichuan cuisine?

What are the eight bowls of Sichuan cuisine? The full name of the dish is called "Three Steams, Nine Buckles and Eight Bowls". The practice of eight bowls also has the style of coarse and fine,? Coarse? Including fried green shrimp, braised chicken, stewed egg yolk soup crab roe, sea cucumber meatballs, Yuanbao meat, chicken in clear soup, demolition of braised chicken, home cooked carp; and? The fine? s practices include simmered fish fillets, braised shrimp, whole family, osmanthus fish bones, braised slippery fish, Sichuan shredded pork, Sichuan large meatballs, pine meat. But regardless of the thickness, these dishes are meat and vegetable, affordable and full of meaning.

Some of my personal favorites are the Buttermilk Fish Fillet, Osmanthus Fish Bone, and Yuan Bao Pork, which are not only great tasting, but also have very good meanings.

The fish slices are sliced and marinated in cornstarch and cooking wine for about 15 minutes, then deep-fried in hot oil for about two minutes. Then burst incense with onion, ginger and garlic, add tomatoes, sugar, salt, starch, water, cook the soup until thick, under the fried fish slices, hanging juice out of the pot can be, sweet taste, the most suitable for women and children to eat.

Osmanthus fish bone as the name suggests is made of osmanthus fish, osmanthus fish meat is sweet and tender, boiled into fish soup is also very fresh, and the medicinal value is also very high. The main ingredients of this dish is fresh shrimp and bone and chicken mushrooms, this dish for the nerves, liver and the human circulatory system have a good maintenance effect, is a young and old savory meal, but remember to suffer from asthma patients can not eat, will aggravate the condition.

Meta meat is the meat cut into pieces, the oil temperature of 70% hot pan sauté, add rock sugar coloring, and then add onions, ginger, garlic and leaves and other seasoning, to be fried until the water evaporates, and then adjusted to the soy sauce. Then add the right amount of water to stew, when the meat is almost cooked and then add pre-cooked, peeled quail eggs, stew until the soup is dry. This dish is soft and sticky, is a New Year's Eve dinner in the essential highlights, shape and meaning are very festive.