What is the name of the cold dish chicken of Sichuan cuisine, and what are the benefits of the meat

Meat is an important part of the diet, and varied, containing high-quality protein, lipids, fat-soluble vitamins, B vitamins and minerals, is the main intake of protein in food, moderate consumption is good for the body, such as promoting brain development, increasing resistance, preventing anemia, helping to increase muscle, maintaining metabolic renewal, etc.

Promote brain development: For example, the meat of deep-sea fish can provide polyunsaturated fatty acids needed for brain development, namely DHA, which can promote brain development and improve intellectual ability.

Maintain metabolic renewal: The protein in meat can empty the limbs and make the enzymes in the body perform normal physiological functions, so that the metabolism in the body can function normally. In addition, it should be noted that the fat and cholesterol content in meat is also high, and excessive consumption can cause diseases such as obesity and hyperlipidemia. Zen reputation.

When I hear Sichuan cuisine, the first thing that comes to mind is spicy chicken, which we also make at least once a week in the canteen of our unit. The spicy chicken is brown and red in color, bright in color, soft in texture, spicy in taste, salty, fresh and mellow, slightly sweet, and is a delicacy that people will never forget after eating.

Sichuan cuisine generally gives us the feeling of red and spicy. In fact, the biggest feature of Sichuan cuisine is the diversity of seasoning changes, known for its many flavors, wide and thick, and enjoys the reputation of "one dish, one grid, one hundred dishes and one hundred flavors". Its flavors mainly include salty and fresh, home-cooked, spicy, fish-flavored, ginger-juice, spicy, sweet-fragrant, lychee, salty and sweet, five-spice, red oil, garlic paste, pepper sesame pepper, mustard, strange taste, sour and spicy, pepper and salt, sweet and sour, fragrant lees, sauce fragrant, bean paste, tangerine peel, spicy and so on.

Sichuan cuisine's use of spicy is particularly unique. Peppers alone are used to make seasoning varieties, including dried chili peppers, spicy bean paste, pickled chili peppers, water red chili peppers, chili noodles, cooked oil chili peppers, chili oil, etc. Sichuan chefs use chili peppers in a flexible and diverse way, which is far beyond the reach of other cuisines.

They can choose and use according to the needs of the dishes, such as pickled chili peppers for fish fragrance, because it is rich in capsaicin, it also has the special flavor of Sichuan kimchi, Pixian bean paste for home cooking, because its taste is mellow and fragrant, Kung Pao chicken, tangerine peel beef, etc., it is necessary to use dry chili peppers, because of its spicy taste, spicy but not strong after choking into the main ingredient, rich in aftertaste. Red oil chicken slices, you need to use chili oil, because its color is red and bright, fragrant and slightly spicy, mapo tofu, you need to take Pixian bean paste and chili noodles together, concentrate on the two in one dish, water red pepper is mostly used for dry vegetables, take its spicy and fragrant. Sichuan cuisine's use of spicy flavor has a unique style such as non-dry, palatable, layered, and charming.

1. Let's talk about the history of Sichuan cuisine.

Since ancient times, Chinese cuisine has a long history...

From Yin Yi, who was slaughtered by the kitchen in the Shang Dynasty, to Yi Ya, who was good at adjusting the five in the Spring and Autumn Period...From Lü Buwei who wrote "Lü's Spring and Autumn Flavor" in the Warring States Period, to Sun Simiao, who was proficient in dietary therapy in the Tang Dynasty...

From Lu You, who liked Sichuan food in the Southern Song Dynasty, to Li Shizhen, who was recuperated by medicine in the Ming Dynasty....

Not to mention Guo Moruo, Zhang Daqian and others in modern times.

Sichuan cuisine, which originated in the pre-Qin period, originated in the Northern Song Dynasty, and matured in the late Qing Dynasty, also occupies a strong pen and ink in the culinary history

1) Eastern Jin Dynasty, in the "Huayang National Chronicles", depicted the Sichuan people's mountain diet taste "still tasteful, so spicy." ”

2) In the Northern Song Dynasty, Sichuan cuisine was introduced to the capital city of Tokyo (now Kaifeng), and restaurants specializing in Sichuan cuisine appeared.

3) At the end of the Qing Dynasty, Sichuan introduced the cultivation of South American peppers, which truly formed its own characteristics in dishes.

2. Let's talk about the characteristics of Sichuan cuisine.

Food in China, taste in Sichuan.

The taste of Sichuan cuisine is characterized by "diverse flavor types and rich changes".

This feature is best in the surrounding geographical seasoning endowment, such as soy sauce in Zhongba, vinegar in Langzhong, bean paste in Pixian, and well salt in ZigongA good seasoning foundation brings all kinds of compound flavors: spicy, spicy, sour and spicy, pepper, red oil, fish, salty, sweet and sour, garlic and other dozens of flavors.

In the traditional development, there are generally four major regional cuisines in China.

The court cuisine in the north (Beijing cuisine, Shandong cuisine).

Literati cuisine (Huaiyang cuisine) in the east

Shangjia cuisine (Cantonese cuisine) in the south

Civilian cuisine (Sichuan cuisine) in the west

Among them, the popular Sichuan cuisine has three characteristics:

1) Local materials 2) Make the best use of things 3) Meat and vegetable matching.

For example, buy a radish pure spine middle puff, in which the radish skin is used as a kimchi, and the radish heart is used as a main dish; Or slaughtering a chicken and cooking the chicken, offal, and wings separately can be a manifestation of making the best use of things.

3. Talk about the types of Sichuan cuisine.

Sichuan cuisine is divided into three categories: banquet dishes, home-cooked dishes, and local snacks.

Unlike what I imagined, the impression of Sichuan cuisine is very common, but its banquet dishes are still a part of the high-end state banquet.

Sichuan-style banquet dishes have their own unique characteristics:

1) High-grade materials 2) Generous dishes 3) Pay attention to wild travel.

4) Cooking is mainly simmering, roasting, steaming, stewing, and stewing, and there are few stir-fried dishes.

5) Pay attention to specifications.

For example, the number of cold dishes has changed from "four single dishes" to "ninety-nine to one".

For example, eight dishes and one soup are divided into "four pillars" + "four row dishes" + "seat soup", and according to the different first dishes, they are divided into bird's nest feast, shark fin feast, seafood feast, etc

Its dishes mainly include boiling water cabbage, snowflake chicken Nao, big knife golden silk noodles, pickled pepper and sea cucumber, and the current restaurants such as Yuzhilan and Songyunze in Chengdu are still in the form of Sichuan-style feasts.

As a daily meal, Sichuan-style home-cooked food has four characteristics:

1) Rich flavor 2) **Affordable.

3) Serve quickly 4) Serve mainly in small portions.

It can be seen that home-cooked Sichuan cuisine is close to people's lives and rich in local characteristics, so most of the restaurants currently operating in the market belong to Sichuan-style home-cooked food.

To be honest, when I hear Sichuan cuisine, the first thing that comes to mind is spicy hot pot, no, spicy hot pot shouldn't be considered a dish, right? Then I thought of mapo tofu, spicy chicken, Mao Xuewang, fish-flavored shredded pork, husband and wife lung slices, etc., and I personally think that spicy hot pot is the dish with the largest audience. Sichuan cuisine and back pot meat, Dongbo elbow.

My favorite Sichuan dish is spicy hot pot. You can put anything, one or twenty varieties. The taste and texture are very characteristic of Sichuan cuisine. Numb, spicy, fragrant, hot, crispy, tender, live, fresh and other characteristics, the public dishes are well-known at home and abroad.

Sichuan cuisine is a very representative dish, and there will be a shadow of him laughing in any city you go, such as saliva chicken, husband and wife lung slices, Mao Xuewang, spicy chicken, spicy hot pot, mapo tofu. Many people have a soft spot for Sichuan cuisine, that is, they can't let go of the spicy and fragrant Sichuan cuisine, which is a masterpiece of Sichuan cuisine.

Back to the pot meat. It is also one of the famous dishes of Sichuan cuisine. This dish is mainly made of pork, garlic sprouts, green peppers, star anise and other ingredients to make prominent, the color and flavor are complete, the smell is fragrant, the taste is refreshing, the color is ruddy, fat but not greasy, suitable for all ages.

Spicy chicken. The taste is unique, and it is also a traditional dish of Sichuan cuisine. The point is that there are many varieties of peppers, and the quality is high enough and spicy, which plays a role in enhancing the flavor and color. Spring hunger is a particularly crunchy and spicy side dish.

1. Sichuan Bangbang Chicken.

2. Sichuan vegetable shredded cold noodles.

3. Saliva chicken.

4. Enoki mushrooms in sauce.

5. Pickled pepper and phoenix feet.

6. Green pepper mixed with preserved eggs.

7. Husband and wife lung tablets.

8. Folded ear root for cold salad.

One: Beer duck.

Ingredients: chicken, beer, ginger, star anise, cinnamon, dried chili, garlic, Pixian bean paste, salt, light soy sauce, dark soy sauce, cooking wine, chicken powder.

Two: cold shredded potatoes.

Ingredients: potatoes, ginger, garlic, chives, balsamic vinegar, salt, light soy sauce, red oil.

Three: enoki mushroom in sauce.

Ingredients: enoki mushrooms, dried chilies, minced garlic, salt, light soy sauce, sesame oil.

Four: pickled pepper wind claw.

Ingredients: chicken feet, pickled pepper, garlic sprouts, cinnamon, bay leaves, Sichuan pepper, star anise, green onions, ginger, millet spicy, chicken powder, rock sugar, vinegar, liquor.

Five: Paste spicy shell raw lettuce.

Ingredients: lettuce, spicy shell, ginger, garlic, soy sauce, vinegar, sugar, pepper oil, pepper noodles, monosodium glutamate.

Six: Pine pine preserved eggs with thunder pepper.

Ingredients: pine preserved eggs, Hangzhou pepper.

Seven: Paste spicy shell lettuce folded ear root.

Ingredients: folded ear root, lettuce, shallot, dried chili, soy sauce, vinegar, sugar, peppercorns, pepper oil, monosodium glutamate.

Eight: Paste and spicy shell mixed vegetables.

Ingredients: cabbage, chives, spicy shells.

Cold bean skin, green pepper tiger skin, cold vermicelli, cold white radish shreds, cold cowpeas, etc.

Sichuan cuisine has a variety of flavors, and has the reputation of one hundred dishes and one style. It can be said that any meat and vegetarian dish can be made into cold dishes, as long as you master all the flavor types of Sichuan cuisine, you can do it, (such as fish-flavored type, you can make fish-flavored eggplant, you can fry fish-flavored shredded pork, fish-flavored shrimp, etc.) (spicy flavor type: spicy beef, spicy bean essence, spicy crayfish, etc.)

Commonly used Sichuan cold dish flavor types: red oil flavor, fish flavor, sesame sauce feeding, spicy flavor, sour and spicy flavor, pepper and numb flavor, garlic flavor, five spices, salt and pepper flavor, tangerine peel flavor, strange flavor, sesame oil flavor, mustard flavor, sweet and sour flavor, brine flavor, pepper flavor, ginger flavor. Wait a minute.

Sichuan hot dish flavor: fish flavor, home style, watercress flavor, spicy flavor, spicy flavor, sweet and sour flavor, ginger flavor, sour and spicy flavor, garlic flavor, tomato sauce flavor, lychee flavor, salty umami, sauce flavor, salt and pepper flavor, etc.

Sichuan cuisine flavor type is like a container for vegetables, and you can choose a container (flavor type) that suits him with the prepared ingredients and put it in this container. If you want to write out the cold vegetarian dishes of Sichuan cuisine one by one, it is not too late to write tonight.

Simplify the complex process and make it easier for everyone to learn. (I don't know if I can help you) for the sake of typing so many words!