Top Ten Hard Dishes of Sichuan Cuisine

The top ten hard dishes of Sichuan cuisine are hui-pot meat, kung pao chicken, husband and wife lung slices, hairy blood wanton, ma po tofu, east slope elbow, boiled beef, fish and meat, steamed river dumplings, and bowl of chicken.

The meat in the pot has always been regarded as the first of Sichuan cuisine, the embodiment of Sichuan cuisine, and the mention of Sichuan culture will inevitably think of the meat in the pot. Kung Pao Chicken, is a famous traditional dish, in the culture of Sichuan cuisine, Kung Pao Chicken can be said to be renowned. Husband and wife lung slices is a famous Sichuan dish, usually with beef scalp, beef heart, beef tongue, tripe, beef as the main ingredients, not only the production of fine, beautiful color, tender texture and taste of fresh, spicy and fragrant, but also to suit the tastes of most people, it is a very tasty and delicious.

In the 1940s, the Shapingba Magtekou Ancient Town Water Dock there is a butcher surnamed Wang every day to sell meat leftover miscellaneous scraps, at a low price. Wang's daughter-in-law, Zhang, felt sorry, so he sold a stall of minced meat soup on the street. Zhang put fresh raw pig's blood wang directly into the minced meat soup, and found that the more the blood wang was cooked, the more tender it became, and the flavor was even fresher.

The flavor of Sichuan cuisine

Anyone who really knows Sichuan cuisine knows that the flavor of Sichuan cuisine is by no means limited to what is known as spiciness. Sichuan cuisine has seven flavors (sweet, sour, numbing, spicy, bitter, fragrant, salty), eight Zi (dry burning, sour, spicy, fish, dry stir-frying, strange flavor, pepper, red oil), which evolved a lot of flavors, ranked first among all major cuisines.

Sichuan cuisine has 24 types of flavor, is currently the country's eight cuisines in the flavor of the richest cuisine, Sichuan cuisine commonly used in these 24 types of flavor, are different from each other, each with its own characteristics. A flavor pattern is a combination of several kinds of seasonings that have their own essential characteristics. Chuan people combined in the style of Sichuan cuisine, and all kinds of flavors, thus giving birth to an endless stream of a thousand flavors, the most basic there are 24 kinds, which is the 24 kinds of flavor type of Sichuan cuisine.

Reference: Baidu Encyclopedia-Sichuan