Mutton series dishes, preferably Sichuan cuisine

Sichuan cuisine? If you want to make a different taste, you should go to the west or the grassland to learn from it.

Look for the lamb here.

When it comes to Sichuan cuisine, the first thing that comes to mind is the couple's lung slices, and of course, there are classic Sichuan dishes such as shredded fish-flavored pork, kung pao chicken, boiled fish, boiled pork slices, spicy chicken, mapo tofu, back pot pork, Dongpo elbow and Dongpo pork.

1. The king of Sichuan cuisine is known as "back to the pot meat".

As a common delicacy on the table of the people, the meat is loved by everyone, the production is simple, the meat can be selected with pork belly or two meats, etc., the classic side dish is garlic sprouts and peppers, and you can also match freely according to your own preferences, delicious and not greasy, and never get tired of eating can be said to be the best and most authentic evaluation of the meat in the pot.

2. [Sausage, bacon].

Sichuan sausage, bacon is a Sichuan household New Year's must-have food, it can be said that it has become a Sichuan people's New Year's must-have food, spicy and delicious, long storage time, easy to carry, can be eaten alone or with side dishes, is its biggest feature. It is also a delicacy that migrant workers often bring when they go out.

3. [Boiled series].

Hot pot is one of the representative delicacies of Sichuan, and many people think of Sichuan hot pot when it comes to Sichuan, and the boiled series of delicacies can be said to be a condensed version of hot pot, such as: boiled meat slices, boiled fish, boiled beef, boiled pork liver and so on. The side dishes are freely matched with anchovies, bean sprouts, enoki mushrooms, mushrooms, etc., which can be said to be with whatever you want to eat, and the method is similar, and it is super popular with everyone.

Stop the noise. 4. Fish-flavored shredded pork.

Fish-flavored shredded pork is a very distinctive folk dish in Hengbu, which belongs to Sichuan cuisine. Although it is called fish-flavored shredded pork, the main ingredient is pork, and the reason why it has fish in the name is because fish flavor is a flavor type in Sichuan cuisine. The fish-flavored shredded pork is finely selected, the texture of the shredded meat is smooth and tender, and it has both salty, sweet, sour and spicy tastes, which is a delicious side dish.

5. Kung Pao Chicken.

As the name suggests, the main ingredient of this dish is chicken breast, while its adjuncts are peanuts, cucumbers, etc. Its origin is the sauce fried chicken, the sauce fried chicken is a Shandong dish, improved by the Qing Dynasty ** Ding Baozhen into Sichuan cuisine, is the Beijing court cuisine. Spicy but not violent, the tender chicken and crisp peanuts collide with the taste buds, making you unforgettable.

6. Mapo tofu.

Mapo tofu is a traditional famous dish in Sichuan cuisine. The biggest feature of mapo tofu is mainly its numbness and spiciness, in which the taste of hemp is brought by Sichuan pepper, and the spicy taste comes from chili pepper, especially highlighting the spicy characteristics of Sichuan cuisine, and now it has stepped onto the international stage and become a world-famous dish.

When I hear Sichuan food, the first thing that comes to mind is spicy food. Casually saying that dish is too simple, the most important feature of Sichuan cuisine is: the word spicy.

The reconstruction of the theoretical system of modern Sichuan cuisine under the new normal, including the division of the three schools of Sichuan cuisine, is based on the established Shanghe Gang, Xiaohe Bang and Xiahe Gang, and is standardized and fully expressed as follows: Shanghe Bang Sichuan cuisine is the Rongpai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan, which is characterized by being close to the people and peaceful, rich in seasoning, relatively light in taste, and more traditional dishes;

In Sichuan cuisine, Xiaohebang Sichuan cuisine is the salt cuisine centered on the southern Sichuan Zishen Niangong, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine, which is characterized by thick taste, heavy flavor and rich flavor as its distinctive characteristics, and Xiahebang Sichuan cuisine is Sichuan cuisine represented by Chongqing Jianghu cuisine and Wanzhou bowl cuisine. Together, they form the three mainstream local flavor genre branch cuisines of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine.

Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end wide row sleepy dishes, and most of the ingredients are daily flavors, and there is no shortage of mountain seafood. It is characterized by the red flavor of numb, spicy, fresh and fragrant; The white flavor is varied, including sweet, lo-fragrant, strange and other flavors.

The representative dishes of Sichuan cuisine include shredded pork with fish flavor, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, spicy chicken, mapo tofu, back pot meat, Dongpo elbow and Dongpo meat, etc., and other classic dishes are: Bangbang Chicken, pickled pepper and phoenix feet, Dengying beef, Liao pork ribs, saliva chicken, hot and sour shredded potatoes, spicy shrimp, stir-fried beef with sharp peppers, Sichuan hot pot, spicy perfume fish, chestnut roast chicken, hot and sour jellyfish head, spicy chicken, etc.

The more common ones are: fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, and husband and wife lung slices.

Sichuan cuisine is one of the four traditional cuisines of the Han nationality in China.

1. One of the eight major cuisines of China. It can be divided into Shanghe Gang (Rong cuisine), Xiaohe Gang (Yan Gang cuisine), and Xiahe Gang (Eastern Sichuan cuisine and hot pot). X0D X0a Rong Pai cuisine is characterized by being close to the people and peaceful, rich in seasoning, relatively light in taste, and more traditional dishes.

Famous dishes include boiled cabbage, mapo tofu, kung pao chicken, husband and wife lung slices, etc. x0d x0a salt cuisine, which is characterized by thick taste, heavy flavor and rich taste. Famous dishes include boiled beef, steamed beef (or famous beef steamer), hibiscus mullet fillet, hot hairy tripe, Xie Jia Huang Liangfen, cold beef, fresh pepper rabbit, etc.

X0D X0A Eastern Sichuan cuisine is known for its rapid renovation of patterns, bold use of materials, and lack of confinement to materials. Famous dishes include spicy chicken nuggets in the ghost town, hot and sour noodles, Chongqing noodles, Lao Ma Zhaoshou, pickled pepper and phoenix feet, Fuling oil mash and so on.