There are many Sichuan dishes that are not spicy.

1. Boiled cabbage

When it comes to Sichuan cuisine that is not spicy, we have to mention boiled cabbage, which may be the only Sichuan cuisine that is not spicy in many people's minds. Boiled cabbage is a famous dish at state banquets, and it is also presented in many film and television dramas. It is a famous dish that many chefs dare not try easily.

Boiled cabbage is difficult to cook, and the difficulty lies in this "boiling water". Boiled cabbage soup is made of old hen, old duck, ribs, bonzi bone, lean pork and chicken breast as the main raw materials, and it is necessary to continue to sweep with minced meat, chicken and other soup materials. It is very important to control the fire, so you must sweep it slowly with slow fire. If the fire is bigger, the soup will be unclear. When boiling boiled cabbage, you can get clear water-like soup to continue. Wash the cabbage, remove the tendons, cook it until it is raw, take it out, cool it in cold boiled water, and trim it with a knife. When the casserole is on fire, pour the clear soup, add seasoning to boil, and then pour it on the cabbage.

2. Dongpo elbow

Dongpo elbow is certainly not Su Dongpo's elbow, but also a classic dish in Sichuan cuisine, which comes from Su Shi's hometown Meishan. Dongpo elbow is different from Dongpo meat, which is a famous dish in Hangzhou. Dongpo elbow is soft and waxy, fat but not greasy, and rich in collagen, which is a good thing for beauty and health.

Dongpo elbow is eaten with clear soup dipped in soy sauce and directly dipped in soy sauce. Both ways are easy to eat.

Step 3 cook with salt

Many people always confuse salted pork in Sichuan with braised pork in plum vegetables in Guangdong. In fact, they are different. To put it bluntly, when the Hu people invaded and the Han people fled, they took this dish to Guangdong and used local plum dishes to make braised pork with plum dishes.

Salty boiled white is made of Yibin's sprouts, and it is still. Meat is pork belly, and it looks good. Boiling with salt water is one of the traditional "three steaming and nine buckles" in Sichuan. Salty and sweet, fat but not greasy, soft and rotten meat. It is an essential dish for eating.