Sichuan cuisine, also known as Sichuan cuisine, has not only spicy taste, but also other spicy tastes, mainly sweet, salty, sour and bitter. However, all Sichuan dishes are not necessarily spicy. After all, some people don't like spicy food. Spicy is only a representative noun of Sichuan, but it does not represent all tastes of Sichuan. For people who love spicy food, Sichuan food suits their taste best, but for those who can't eat spicy food, it's hard to see spicy food. Sichuan's light food is also delicious. Today, I will introduce some delicious Sichuan dishes that are not spicy. Even people who are not spicy and unhappy will be addicted to it. Do you think Sichuan is all spicy and unhappy? These five light foods will make you never tire of eating.
The first kind is Zhangcha duck. Speaking of ducks, it's like Beijing roast duck, Nanjing salted duck, salted duck and so on. But in Sichuan, such a favorite place, eating ducks is naturally indispensable, that is, Zhangcha duck. Although Zhangcha duck is a Sichuan dish, it is not spicy and tastes very light. After careful selection of ducks, the tender male ducks are selected, and then after four processes, such as pickling, smoking and steaming, delicious Zhangcha duck can be made. Why is it called Zhangcha Duck? Because camphor leaves and camellia tea are also used for making. The combination of these two ingredients gives the duck a special flavor, which is not only full of color and flavor, but also fresh and tender, fragrant and not greasy.
The second kind is sugar oil fruit. In Sichuan, there is a delicious snack that is particularly attractive. It is smooth and bright, and it smells of caramel. Sprinkle white sesame seeds evenly outside, and it tastes crisp and tender. This is fruit with sugar and oil. Many people don't quite believe that there are such sweet and greasy food snacks in Sichuan. Sugar and oil fruit is a unique traditional snack in Sichuan, and it is also one of the three wonders of Qingshiqiao that we often say. Its main ingredients are glutinous rice, brown sugar, sesame and so on. When making glutinous rice flour into dough, knead it into a circle, then fry it in a pot, wrap it with white sesame seeds, and put it on with bamboo sticks, just like sugar-coated haws, but it is bigger than sugar-coated haws and not very expensive. Generally, about 5 yuan is enough to buy a pile.
The third is highlighting. Sichuan Gaoliang is also famous, especially in summer. It is a very good summer food. Highlighting is the favorite of many female friends, because it will be accompanied by brown sugar water, which has the effect of beauty beauty. The cold cakes in Sichuan are different from those in other places. Their taste is more delicious and smooth, fresh and refreshing. Especially the cold cakes taken out of the refrigerator are particularly cold to eat. Even if you are sweating all over, you will cool down after eating cold cakes. The ingredients for making a cool cake are actually very simple, that is, rice, brown sugar and well water. But the well water here is unique to Sichuan, with a long history and sweet taste, which is not found in other places, so Sichuan's cool cakes are more delicious.
The fourth is Dongpo elbow. Many people don't know that Dongpo elbow is actually a delicacy in Sichuan. Su Shi, a great writer in China, is a foodie. He can not only eat, but also cook by himself. This Dongpo elbow was created by himself. Dongpo elbow smells particularly attractive and makes people drool. Dongpo elbow soup is milky white, tender, mellow and chewy. The elbow is not as fat as the pork belly, but it is soft and delicious, which makes people not full. The method of making Dongpo elbow is also very unique. The pig's head is tied up with straw and cooked in a pot. Cooked elbows taste different.
The last one is pillow cake. Pillow cake is a delicious snack that can only be seen in winter. It is a necessary new year's goods for Sichuanese. A few days before the Spring Festival, every family will make pillow cakes. The making method of pillow cake is also very simple, that is, put glutinous rice into a little water and grind it into rice slurry, then put it in a cloth bag to squeeze the water out, dry it, take it out and knead it into a ball, wrap it in big cake leaves and steam it in a pot. Because it looks like a pillow, it is called a pillow cake. The prepared pillow can be eaten by slicing. There are three ways to eat pillow cakes, sweet, salty and boiled, depending on which one you like.