Is there any food in Chengdu that is not spicy?

Lao Zao Wan Zi Dao snacks should not be introduced, right? The meatballs have no stuffing, and Dazhu's mash is more famous. Glutinous rice ribs can always be seen everywhere, but they really belong to regular Chinese food in Sichuan. The representative dishes of Zhangcha duck flavor are salty and smoky. Boiled cabbage and chicken tofu pudding is a soup made of minced chicken breast and egg white. The shape of the dish is similar to the stewed lion head of Huaiyang cuisine, and the main ingredients are different. Sliced salted meat is generally steamed with old pickles, salty and spicy, not spicy. Sweet boiled white (sand washing) two boiled white pieces with bean paste stuffing in the middle and glutinous rice at the bottom. Some restaurants will sprinkle sugar before serving. Sweet and sour pork ribs, as a representative dish of sweet and sour flavor in Sichuan cuisine, are traditionally cooked with Baoning vinegar and brown sugar as the main seasonings. There will be local restaurants and Chinese restaurants with crispy pork slices (cooking in Sichuan is called "Chinese food"). Due to different regional needs, it can be divided into traditional litchi flavor type and improved salty taste type. Stewed bean soup with rotten beans (broad beans) is made of pickles or cucumbers, which is a soup with high frequency in the menu. Chicken tails with sesame sauce are mixed with sesame sauce and sprinkled on raw or scalded lettuce leaves. In some restaurants, Sichuan-style pot-stewed dishes are not spicy, and the seasoning is given by dried vegetables. The spicy degree can be adjusted according to personal preference. Taibai Sauced Meat Sauced Meat is pickled with sauce and bacon is smoked, which is the difference between them. The food in Chengdu is very famous, but it is rare, with salty sauce flavor. Bacon Bacon itself is rarely pickled with pepper, and it is generally smoked and salty. Sweet sausage Sichuan sausage is famous for its spicy flavor, but there are also salty and sweet sausages. It's just that there are more for personal use at home, and the restaurant should consult the waiter. Crispy meat/crisp broth Crispy meat will only be numb, not spicy. Crispy soup is low in hemp, not even hemp. When eating hot pot, you can put the crispy meat into the white soup and cook it to reduce hemp. Sweet water surface Sweet water surface is a special snack in Chengdu. It tastes sweet, salty, fragrant and spicy. If you don't eat spicy food, tell the boss not to put spicy food. Brown sugar Baba is a snack in almost all Sichuan restaurants and hot pot restaurants, and it is a necessary dessert for hot pot. There are also some frozen sweet-skinned duck dishes that allow the chef to adjust the spicy degree. Although white meat with garlic paste is a famous dish in Lizhuang, Yibin, it can also be eaten in Chengdu. Traditionally, white meat is separated from dipping water and soaked in food. Is it spicy to dip in water? It's really bad. Just ask the waiter to match a soy sauce.

If you are drenched with sauce, you can choose to wash it with water because it is not spicy. Fish-flavored shredded pork is a famous dish with sweet and sour taste. Although pickled peppers are put in it, it is more for freshness, which also saves the master from putting more peppers. Cold dishes such as duck head and rabbit head, such as duck head and rabbit head, are they spicy or not? As for the five flavors in Sichuan cuisine, they are basically crispy chicken and spiced beef. All noodle restaurants in Chengdu have non-spicy flavors to choose from, and some noodle restaurants are mainly non-spicy noodles. For example, the pea bedding face is miscellaneous sauce made of chicken soup with peas and minced meat, and the bedding face is a large piece of Lamian Noodles; For example, Guanghan golden noodles are very fine noodles made of eggs and noodles, as well as clear soup.