Fish with Chinese sauerkraut originated from fishing boats in Jiangjin Village, Chongqing, and belongs to Sichuan cuisine. Grass carp is sweet, warm and non-toxic. When cooking this dish, the fish fillets must be evenly stained with egg white, so that they are fresh and tender enough. Don't use starch, but use cold soup to cook fish, so that the fish has no fishy smell and the soup is white. The sour taste in pickled fish is completely derived from pickled cabbage which has been marinated for a long time, so the pickled cabbage used for cooking is the key to taste, and it is particularly important to choose authentic pickled cabbage with good quality. ?
Sichuan cuisine is a traditional dish for cooking pork in China, and it is also called boiled pork in western Sichuan. The so-called returning to the pot means re-cooking. As a traditional Sichuan cuisine, Sichuan cuisine has a very important position and is considered to be the first of Sichuan cuisine. Sichuan cuisine is often the first choice. ?
Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy. The fresh pork slaughtered that day should be used to make meat. Add ginger, onion and other seasonings to pork, and pay more attention to skill when cutting meat. In addition, mastering the temperature is the key to pork cooking. After the meat slices are cooked in medium fire, the finely chopped Pixian watercress is mixed and fried, so that the unique color and taste of watercress go deep into the meat.
Legend has it that in the Northern Song Dynasty, in Zigong, Du Yan, Sichuan, people installed windmills on salt wells to extract brine with cattle as the power. A strong cow will serve for half a year at most and will be exhausted at least in March. Therefore, local cattle were eliminated from service, and it is very convenient to use salt locally. So the salt man slaughtered the cow, sliced the meat and cooked it in salt water with pepper and pepper. Its meat is tender and delicious, so it is widely circulated and becomes a traditional folk dish. ?
Nowadays, boiled beef is not simply water and pepper. That is, cut beef into thin slices one inch and a half long, eight minutes wide and one minute thick, put them in a bowl, add refined salt, soy sauce, fermented glutinous rice juice and wet starch and mix well. Stir-fry Pixian watercress and dried chili in an oil pan until brown, stir-fry pepper, onion and lettuce slices until fragrant, add broth to boil, put beef slices in the pan, cook until the meat slices are stretched and shiny, put them in a bowl, and sprinkle with Chili oil. Serve. This dish is characterized by spicy, smooth, palatable and hot pot flavor.
Pixian bean paste is the soul of Sichuan cuisine. Pixian bean paste is indispensable in Sichuan cuisine such as fish-flavored shredded pork. ?
Pixian bean paste was founded by Chen Shouxin, a native of Pixian County, Sichuan Province, in the Kangxi period of Qing Dynasty. Pixian County is located in the middle of Chengdu Plain. Due to Dujiangyan irrigation, rice, wheat, rapeseed, broad beans and hemp are abundant here. These high-quality crops have created Pixian bean paste. Pixian bean paste is bright and crispy.
Wonton soup is thin and tender, smooth and delicious, and the soup is thick and white. It is the best snack in Rongcheng. ?
The name of Long Wonton is not the boss's surname, but the founder Zhang and his friends and other three guys discussed opening a wonton shop in the then "thick flower tea garden". When discussing the name of the shop, the shop borrows the word "thick" from "Houhua Tea Garden" and takes the homophonic word "dragon" as its name (Sichuan dialect is homophonic for "thick" and "dragon"), which also means "dragon leaping", "auspicious" and "prosperous" in business. "Wonton" is a special name for Sichuan wonton. The name hipster is probably named because the two ends of the dough should be copied together when wrapping. Chengdu's "Dragon Wonton" was opened in Yuelaichang, Chengdu on 194 1, and moved to Xinjichang in the early 1950s, and moved to the south section of Chunxi Road in the 1960s, with a history of more than 70 years.
Bangbangji originated in Hanyangba, Leshan, and was taken from the fine variety Hanyangji. After cooking, beat the chicken's muscles with a wooden stick to make the seasoning easy to taste. ?
Although Chengdu Bangbangji is only a cold dish, it is also a century-old famous dish in Sichuan, with unique flavor, fine workmanship and exquisite selection of materials. This dish contains no ginger, onion, garlic and soy sauce. Refined from original chicken soup and ancestral formula. Hemp, spicy, fresh, fragrant and sweet are all available, with excellent taste, color, fragrance and taste.
Mapo tofu is a famous dish in China Sichuan cuisine. The main raw material is tofu. Its characteristics are hemp, spicy, spicy, fragrant, crisp, tender, fresh and lively, which is called the eight-character proverb. ?
It is said that this dish was created by Liu, the wife of Chen, the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in Qing Dynasty. Liu has pockmarked face and is called Chen Mapo. The baked tofu she created is called "Chen Mapo Tofu". Chen Mapo's history of making Mapo tofu is recorded in Jincheng Zhuzhi Ci, Furong Old Stories and other books. Nowadays, Mapo tofu has become the representative dish of China in the eyes of many foreign friends. ?
Mapo tofu is made of tender tofu and ground beef. The color of the dish is red and bright, and the tofu is tender and white. When making tofu, it is advisable to use tender and fragrant "gypsum tofu", with red pepper as the best Chili noodles and yellow beef as the best beef.
There is no fish in the fish-flavored shredded pork. ?
Fish-flavored shredded pork is named after seasoning with fish flavor. Fish-flavored shredded pork is made of pickled pepper, Sichuan salt, soy sauce, white sugar, Jiang Mo, minced garlic and onion. This seasoning has nothing to do with fish. It imitates the seasoning and method of Sichuan folk cooking fish. ?
A survey published by 1909 in Chengdu included 1328 Sichuan dishes, but there was no fish parsley, indicating that fish parsley appeared after 1909. ?
The main ingredient of this dish is pork tenderloin, and 30% fat and 70% lean pork should be shredded and fried. ?