Sichuan's Food Culture

"Nothing is more delicious than tea and rice" is a Sichuan proverb.

Tea, that is, ordinary coarse tea, is a very cheap tea. Soak in a cauldron to quench your thirst. When eating, because there is no soup, I pour tea into a bowl to soak rice.

Vegetables are also very simple, just like "bathing kimchi". Put some leftover vegetable scraps, such as radish skin, green bamboo shoots and green stalks, into a pickle jar and soak them for a day and a half before eating. Kimchi itself is green and red, and then poured with a spoonful of Chili oil, the color is more vivid.

At this time, the tea has soaked the rice. Eating and eating, tea, rice, kimchi crisp, tender, salty, fresh, plus a little spicy, really makes people want to stop, even eating three bowls is enjoyable.

② Portable hotpot

Speaking of Sichuan, everyone will think of a word-hot pot. Hot pot has become the representative of Sichuan food culture, and a series of eating habits have also been derived.

Walking on the street, it is a carefully decorated hot pot restaurant; Take a look in the alley. The Mala Tang family is next to each other. The same red table and stool are cheap and practical, and they are called "small hot pot".

It is said that eating hot pot is addictive. Especially beautiful girls. Walking downtown, I suddenly want to eat hot pot. What should I do? Some people buy it, others sell it. The clever peddler held a small coal stove in one hand and aluminum pot in the other. When they found a clearing, they put it away, and the red waves immediately rolled and the fragrance was overflowing. Many beautiful girls came at once; Choose a few strings of side dishes, go out of the pot, go out of the pot, dip in Chili noodles, and eat like no one's watching. Within a few minutes, I satisfied my hot pot addiction, then wiped my mouth, mended my hair, combed my hair and carried my handbag on my back, just like a lady.

This booth is dubbed: portable hot pot.

The art of pepper

Speaking of Sichuan cuisine, the first thing that comes to mind is pepper. In fact, spicy taste only accounts for a small part of Sichuan cuisine, but in Sichuan cuisine, the use of pepper has reached the height of a cooking art.

Simply talking about the most common Chili noodles seems simple, but in fact it is rich in content. There are two kinds of peppers mainly produced in Sichuan; One is very spicy "morning pepper" and the other is not too spicy "two thorns" (of course, spicy is the standard of Sichuanese, don't be fooled). Generally, these two kinds of peppers are used to make Chili noodles, and the ratio of these two kinds determines the spicy degree.

For example, chicken nuggets with red oil is a home-cooked dish, which is said to be a sophisticated store with 18 kinds of ingredients, including 5 or 6 kinds of peppers. There are many pots and pans on the desk, which makes people respect.

The master raised his knife and fell, and a chicken was smashed into 10 thousand pieces; Holding a small spoon, walking around the cans like wearing a flower, one spoon on the left and one spoon on the right, dazzling, they completely forgot that they had a long stream of water. Usually, peppers used for cooking are divided into dried peppers, fresh peppers, pickled peppers, Chili noodles, Chili segments, Chili oil, green peppers, red peppers ... What to cook, what peppers to use, and how spicy they are, are absolutely unambiguous. Although it comes down to "spicy" taste, if you don't understand these rules, it's like eating western food with the wrong knife and fork. Even if you eat it in your mouth, you will inevitably be laughed at.

④ Boiling

When foreigners come to Sichuan, ordering food is a difficult problem. Throughout the whole article, there are piles of peppers, and even the names of dishes without spicy words are easy to make people afraid to start, in case of being ambushed. I finally found a "boiled XX", thinking that boiled food will not be too spicy, so don't worry! When the food is served, it will be silly. His face was covered with red, pepper and red oil. If you miss Shanghai, you will faint at once. I have seen someone arguing with the store angrily, saying that the food was wrong; In the end, of course, I ran away with laughter.

In fact, "boiled water" is the characteristic of Sichuan cuisine, and it is indispensable to eat authentic Sichuan cuisine. The content of boiled water is very rich, including boiled meat slices, boiled beef, boiled beef, boiled tripe and boiled bullfrog ... The textbook says that the characteristics of boiled water are "hemp, spicy, fresh and hot". From the production of vegetables, we can get a general understanding: first, prepare vegetables: celery and garlic seedlings, cut into sections; Green bamboo shoots, sliced. Add a little starch to the sliced meat and mix well. I think it's best to eat more vegetables and less meat. ) Stir-fry a little oil, add watercress and stir-fry until the oil turns red. Add some soup. When the soup boils, pour in all the vegetables and meat slices, cook it a little (remember not to cook it for too long) and then pour it into the basin. Finally, the most important process: Chili noodles, Chili noodles, sprinkle them in large quantities, and then pour a layer of boiling oil. A pot of "boiled pork slices" that is still squeaking is served on the table. Reference: big5.xinhua/gate/big5/news.xinhua/food/2006-09/27/content _ 5143466. In recent years, Sichuan cuisine has risen overseas, almost becoming the spokesman of China cuisine, and it is considered as the most distinctive kind of China cuisine. The biggest feature of Sichuan cuisine is that it can make the most unusual delicious food with the most common materials. Simple chicken, vegetables, tofu and other materials, after cooking by Sichuan cuisine master, have become completely different delicious dishes.

Sichuan cuisine has its special secrets in seasoning. In cooking methods, it is not only varied, but also widely used. The dishes made are unique in taste, basically spicy, sweet, sour and salty, which can stimulate appetite very much. Different flavors can be skillfully mixed to make dozens of compound flavors. Cooking methods include frying (frying before cooking) and stewing (cooking with broth), and frying, mixing, roasting, frying and steaming are also common.

In a word, Sichuan cuisine is famous for its unique conditioning and taste. If you are interested in coming to Taiwan Province Province for a big meal, Sichuan cuisine must not be missed.

Sichuan cuisine is famous for its spicy taste, because Sichuan is rich in some seasonings, such as Chili powder, salt and pepper, spicy oil, bean paste and so on.

These spicy seasonings are often widely used in various dishes by Sichuanese, so Sichuan cuisine has become a famous "western spicy dish" in China.

Sichuan cuisine is not only delicious, but also pays special attention to the preparation of seasonings. There are more than twenty kinds of seasoning methods, and the main flavor is prominent and obvious, which is the characteristic of Sichuan cuisine seasoning. ,