What are the specialties of Sichuan cuisine that make you fall in love at first sight? Which ones ar

What are the specialties of Sichuan cuisine that make you fall in love at first sight? Which ones are the best?

1.Sichuan specialties include spicy chicken, first cut a little ginger and onion slices, then add a little peppercorns, sprinkle a little salt, pepper, pour a little cooking wine to remove the fishy smell, drop a few drops of dark soy sauce to color, stir well, marinate for 20 minutes, let the fragrance fully penetrate into the chicken pieces. If you want to fry spicy chicken with great flavor, the choice of chili pepper is important.

I used three different peppers. Put a small handful of green peppers, a small handful of Sichuan peppercorns, seven star peppers and a handful of bullet peppers. After the chicken pieces are marinated, pick out the green onions, ginger, and peppercorns.

Add an appropriate amount of starch and stir well. Coats the chicken pieces in a layer until they are dry and waterless, then start frying. Leave a little base oil in the pot, add ginger and garlic slices and stir-fry together to bring out the fragrance, pour in the prepared chili, pepper and purple pepper, turn to low heat and stir-fry until crispy, pour in a little white wine, let the appetizing aroma and spicy flavor blend into the chicken pieces.

Season with salt, pepper and chicken essence, stir-fry until fragrant, sprinkle with fine chili flakes, and finally sprinkle with cooked white sesame seeds and chopped green onions, and serve.

2.The specialties of Sichuan cuisine include boiling water cabbage, which is one of the top ten classic dishes in Sichuan and is also a fine dish at the state banquet. Boiling cabbage seems to be a very simple dish, but the ingredients and methods are actually extremely complex.

The cabbage in boiled cabbage is made with cabbage hearts, and the so-called "boiled water" is made with ingredients such as chicken, duck, pork ribs, scallops, lean meat, etc. After blanching, cook for about 3 hours. After removing the impurities, beat the broth well, put the cabbage in boiling water, blanch the cabbage in cold water, place it on a plate, and pour the filtered broth over the cabbage.

The taste of boiled cabbage: fragrant and delicious, the soup is fragrant and rich, not greasy, and very delicious.

3.Mapo tofu is the most delicious, and mapo tofu is one of the traditional famous dishes in Sichuan. It belongs to Sichuan cuisine.

The main ingredient is tofu, the auxiliary ingredients are: garlic sprouts, ground beef, seasonings: watercress, Sichuan pepper noodles, Sichuan pepper noodles, light soy sauce, light soy sauce, dark soy sauce, sugar, starch and so on.

Hemp comes from chili peppers, and spicy comes from chili noodles. This dish is numb, spicy, fresh, fragrant, spicy, green, tender, and crispy. The peculiarities of the flavor type are vividly expressed.

Ants on the tree, mapo tofu, kung pao chicken, boiled pork slices, Mao Xuewang, these Sichuan dishes made me fall in love at first sight; Boiled beef, husband and wife lung slices, Chongqing hot pot, spicy chicken, fish-flavored shredded pork, these dishes are the best I think.

There are mapo tofu, spicy tofu, diced chicken with shiitake mushrooms, as well as boiling water cabbage, and vinegared cabbage. These are so fragrant that I can't forget them after eating them once.

For example, ants on the tree, mandarin duck pot and spicy eggplant, as well as stir-fried enoki mushrooms and braised prawns are all made me fall in love at first sight. I think all of the above are the most delicious.

There are spicy hot pots, as well as spicy enoki mushrooms, kung pao chicken, spicy sausages and spicy hot pot. I prefer to eat spicy hot pot because it is so fragrant.

Although everyone will often eat Sichuan cuisine and have some grasp of Sichuan cuisine, if we were to talk about the names of the top ten classic Sichuan dishes, very few people may be able to say them all. The following is the well-known Sichuan cuisine that Xiaoqi has sorted out for you, and it is also our favorite special food for your reference!

1.Sichuan hot pot restaurant of well-known Sichuan cuisine.

The hot pot restaurant, which is famous for its numb, spicy, fresh and fragrant, has become a representative of Sichuan's special cuisine.

2.The well-known Sichuan cuisine is full of blood.

Mao Xuewang, also known as boiled river fish, is a traditional specialty food of the Han people in Sichuan and Chongqing.

3.The well-known Sichuan cuisine's back to the pot meat.

As a traditional Sichuan dish, Huiguo meat has always been considered to be the first of Sichuan cuisine and the incarnation of Sichuan cuisine. It's delicious and brightly colored, making it a great side dish.

4.The well-known Sichuan cuisine of the palace to protect the chicken.

Kung Pao Chicken is one of the famous traditional Sichuan dishes, the key is made of water tofu, minced beef and mutton, minced pork, Chaotian pepper, sesame pepper, hemp comes from sesame pepper, spicy ** Chaotian pepper, this common dish shows the "spicy" characteristics of Sichuan cuisine.

5.Boiled pork slices of well-known Sichuan cuisine.

Boiled pork slices are a traditional specialty of the Han people, which is called boiled pork slices because the shredded meat is boiled in water. Its characteristics of "numb, spicy, fresh and fragrant" are the most suitable for meals, and it is one of the home-cooked steamed dishes, which is the best choice for people who eat chili peppers.

6.The spicy chicken of the well-known Sichuan cuisine.

Spicy chicken is a particularly well-known special delicacy in Sichuan, the color is red and tender, the taste is crispy and crispy, and it is one of the traditional dishes of Sichuan.

7.Boiled fish of the famous Sichuan cuisine.

Boiled fish is one of the representatives of Chongqing cuisine, and Sichuan cuisine has the reputation of "one dish, one style, one hundred dishes and thousands of flavors". It is made with fresh carp as the main ingredient and fried with Sichuan sauerkraut.

8.The well-known Sichuan cuisine is full of blood.

Mao Xuewang is a well-known specialty snack in Chengdu. Its flavor is numb, spicy, fresh and fragrant. "Blood tofu" refers to blood tofu, which is generally made of pig blood and is also effective in pig blood.

This dish is to eat raw blood tofu on the spot, hence the name Mao Xuewang. "Mao" is the hometown dialect of Chongqing, which is not smooth and sloppy.

My favorites are Mao Xuewang, Sichuan hot pot, back pot meat, boiled pork slices, mapo tofu, kung pao chicken, spicy chicken, leek sour soup fat beef, fragrant soup fat sausage and so on.

1.Sichuan hot pot, a well-known Sichuan cuisine, is famous for its numb, spicy, fresh and fragrant hot pot restaurants that have become the representative of Sichuan special cuisine. 2.

The well-known Sichuan cuisine of Mao Xuewang, also known as boiled river fish, is a traditional specialty food of the Han people in Sichuan and Chongqing. 3.The well-known Sichuan cuisine's Huiguo meat, as a traditional Sichuan dish, has always been considered to be the first of Sichuan cuisine and the incarnation of Sichuan cuisine.

It's delicious and brightly colored, making it a great side dish.

Spicy chicken, Mao Xuewang, boiled pork slices, boiled fish, mapo tofu, hot pot, I like these Sichuan dishes the most.

Sichuan cuisine is one of the eight major cuisines in China and is deeply loved by the masses. Sichuan cuisine is known for its wide range of ingredients, diverse dishes, and good use of spicy seasoning (of course, there are also non-spicy, mainly hemp), and its unique cooking techniques and unique local flavors have laid the foundation for the widespread spread of Sichuan cuisine.

In today's population flow, no matter where we go, we will see the figure of Sichuan cuisine, and the taste of Sichuan cuisine also deeply attracts our taste buds, allowing us to enter the world of Sichuan cuisine together.

1.Kung Pao Chicken.

Kung Pao Chicken seems simple, but it is actually a dish with endless aftertaste, and it is also the "soul of Sichuan flavor" in Sichuan cuisine, which is deeply loved by people and is a must-eat dish for Sichuan cuisine.

There is a saying in Sichuan cuisine that "one dish, one taste, one hundred dishes", and Kung Pao Chicken is a cuisine that masters the balance in "sweet, sour, salty and spicy".

2.Fish-flavored shredded pork.

As an authentic Sichuan famous dish, its taste is mainly named after the smell of fish. The fish-flavored shredded pork is finely selected, and the finished dish is ruddy in color, slightly sour, slightly sweet, and slightly spicy, which is really good for rice.

3.Mapo tofu.

Mapo tofu is a traditional dish in Sichuan cuisine, and its main ingredients are tofu made from soybeans, Sichuan-style bean paste, serious minced beef, garlic-flavored garlic sprouts, peppercorns with numb tongue and not too spicy chili peppers.

When the hot mapo tofu is served on the table, it gives people the impression of red, white and green, and it is "full of color, flavor and flavor".

4.Back to the pot meat.

Hui pot meat is a traditional Sichuan dish, its long history, spread a wide area, like to eat this dish a lot of people, gradually become a Sichuan flavor of the famous dish to make outsiders also impressed, its taste is fragrant but not greasy, the entrance is fragrant. It is worthy of being one of the "Top Ten Classic Famous Dishes" in Sichuan.

Sichuan people who have lived in other places for a long time miss this authentic back pot meat the most. The practice of returning to the pot meat varies greatly across the country, and only in Sichuan is the method is authentic, and remember to taste it if you have the opportunity.

Couples prefer lung tablets.

Because this dish is suitable for drinking and eating noodles, there are meat and vegetables in it, and the ingredients include garlic and peanuts, and after drinking the wine, the next bowl of noodles and the last leftovers are poured into the noodles, which is too enjoyable to eat.

Back to the pot meat, spicy tofu, hot pot, sauerkraut fish and so on.

In Sichuan cuisine, there are actually many delicacies that have nothing to do with spicy, but most of them are still known as mapo tofu.

Back to the pot meat is one of the most representative dishes of Sichuan home-style flavor. Put the pork into the hot pan and stir-fry, and then with garlic sprouts or other green vegetables, the indispensable is bean paste and sweet noodle sauce, the meat out of the pot is fat and thin, fat but not greasy, the sauce is fragrant, salty and sweet. Such a dish is neither numb nor spicy, but it is better to match it at a low price, you can eat a meal at home with carefully selected pork hind leg meat and vegetables with stir-fried, or you can choose a takeaway at a restaurant.

Either way, it can bring people a sense of happiness, and the atmosphere of the market is in the meal.

Steamed vegetables. Mao Cai is a delicacy in Chengdu, very spicy and delicious, the so-called Mao Cai is to put a variety of raw materials meat dishes such as: bean sprouts, lotus root slices, tofu, pork and other ingredients into a bamboo basket woven "hat" sensitive, and then use the spicy old soup to cook, after cooking, sprinkle with condiments to speak!

Mao Cai can be said to be a unique flavor snack in western Sichuan!

The most famous dish is Mao Xuewang, which tastes particularly good, spicy and delicious, and many people like it.