Who can tell me some of the most distinctive dishes in Sichuan cuisine?

Sichuan cuisine has a long history and enjoys a high reputation both at home and abroad. Sichuan was known as the land of Bashu in ancient times and the "Land of Abundance". It is located in the upper reaches of the Yangtze River. It has a mild climate, abundant rainfall, surrounded by mountains, crisscrossed by rivers, and is rich in grain and oil. Vegetables and fruits are available all year round. There are a full range of livestock and poultry varieties. The deep mountains and hills specialize in bears, deer, Delicatessen and wild game such as deer, roe deer, white fungus, cordyceps, bamboo shoots, etc., and rivers and lakes also include river fish, rock carp, and Chinese sturgeon. The superior natural environment and rich specialty resources provide favorable conditions for the formation and development of Sichuan cuisine.

Sichuan cuisine is represented by the two local dishes of Chengdu and Chongqing. It pays attention to the selection of ingredients, uniform specifications, clear layers, and distinct coordination. It is characterized by being numb, spicy, fragrant, fresh, oily, and rich in flavor, with heavy use of the "three peppers" (chili pepper, Sichuan peppercorns, and peppercorns) and fresh ginger. Seasoning methods include dry roast, fish flavor, strange flavor, pepper and sesame, red oil, ginger juice, sweet and sour, lychee, garlic paste and other compound flavors, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes, one hundred flavors" reputation. In terms of cooking methods, he is good at stir-frying, frying, stir-frying, stir-frying, stir-frying, deep-frying, boiling, simmering, etc. Especially small frying, stir-frying, dry stir-frying and dry roasting have their own unique characteristics. From the high-end banquet "Three Steamed and Nine-Double" to popular casual meals, folk snacks, home-cooked dishes, etc., there are many dishes with novel styles and fine workmanship. Its representative dishes include: kung pao chicken, dry-roasted fish, twice-cooked pork, mapo tofu, husband and wife lung slices, camphor tea duck, dry-stirred shredded beef, strange-flavored chicken nuggets, dengying beef, fish-flavored shredded pork, and boiled beef wait.

[Kung Pao Chicken]

"Kung Pao Chicken", also known as "Kung Pao Chicken", is one of the famous traditional dishes of Sichuan and has been spread all over the country. According to legend, it was named after Ding Gongbao (official name), a governor of Sichuan in the Qing Dynasty, liked to eat it.

Preparation method: Take the tender rooster breast, cut it into cubes with a flower knife, sizing it with soy sauce, refined salt, and wet starch, add dry red chili peppers, and pepper oil and stir-fry until loose, add green onions, and ginger. , garlic, cooked peanuts, then cook with sugar, vinegar, salt, monosodium glutamate, meat broth and the resulting gravy.

This dish is fresh and tender, spicy but not spicy, and slightly sweet and sour.

[Ma Po Tofu]

"Ma Po Tofu" is a traditional Sichuan dish that enjoys a high reputation at home and abroad. It is said that in the late Tongzhi period of the Qing Dynasty, a woman named Chen in Chengdu, with slight pockmarks on her face, ran a snack bar at Wanfu Bridge outside the north gate. The tofu produced in her shop was bright red in color, spicy and delicious, and was deeply loved by the masses. Got its name.

This dish uses soft tofu, minced beef, tempeh, green garlic sprouts, chili powder, Sichuan pepper powder, etc. as raw materials.

The preparation method is: first cut the tofu into cubes, blanch it in boiling water and take it out, then stir-fry the minced beef, add refined salt, tempeh, chili powder, broth, tofu, and boil until it boils. Make large bubbles, add soy sauce, green garlic sprouts, thicken the soup, and sprinkle with pepper powder.

The characteristics of this dish are numb, spicy, hot, fresh, crispy, tender, and bright red in color.

[Husband and Wife Fei Pian]

According to legend, in the 1930s, Chengdu Guo Chaohua and his wife set up a stall along the street to sell lung slices. They were loved by the masses because of their exquisite production and unique flavor. " Hence the name "Husband and Wife Fei Pian". Later, it developed into a restaurant operation. The original lungs were replaced with meat, heart, tongue, tripe, head, skin, etc. The quality was improved and it has become one of the famous dishes in Sichuan.

The preparation method is: wash the beef and beef offal, blanch it thoroughly, put it into the pot, add the old brine and pepper, cinnamon, and star anise spice packets, bring to a boil and simmer over slow fire for about two hours . Cut the boiled beef and beef offal into slices and put them into a plate; scoop out some stewed meat, add MSG, chili oil, soy sauce, and pepper powder to make a sauce, pour it on the beef and offal, and then sprinkle with crispy pork. Just grind peanuts and sesame noodles.

The taste is spicy and fragrant.

[Zhangcha Duck]

"Zhangcha Duck" is a kind of smoked duck, which needs to go through processes such as pickling, smoking, steaming and frying. The production is exquisite and the requirements are strict. The finished dish is golden red in color, crispy on the outside and tender on the inside. It has the special aroma of camphor wood and tea leaves. It is one of the famous dishes in Sichuan Province.

Take a whole male duck, first soak it with Sichuan peppercorns and refined salt for four hours, then put it in a boiling water pot to scald the skin to shape, and then smoke it with camphor leaves, scented tea, cypress branches, and sawdust until the duck skin becomes dark. Yellow, after taking it out, spread the duck skin with a sauce made of fermented rice wine, Shaoxing wine, pepper, MSG, steam it for two hours, take it out, let it cool, cut it into pieces and place it on a plate.

[Strange-flavored chicken nuggets]

"Strange-flavored" is a special flavor type of Sichuan, with seven flavors including salty, sweet, spicy, numbing, sour, fragrant and fresh, but not mutually exclusive. It has a special taste when pressed, so it is called "strange taste".

"Strange-flavored chicken nuggets" is a representative dish of Sichuan's weird-flavored dish. It uses tender roosters, slaughters them, washes them clean, disembowels them, puts them into a pot of water and cook until they are just cooked, take them out and put them in. Cool, cut into small pieces, put the chicken skin side up into a plate, pour over the sauce made of cooked sesame seeds, red soy sauce, soy sauce, sugar, vinegar, chili oil, Sichuan pepper powder, sesame oil and MSG and serve.

[Dry-Stir-fried Shredded Beef]

"Dry-Stir-fried Shredded Beef" is made by cutting beef tenderloin into thick shreds, adding refined salt, soy sauce, vinegar, pepper noodles, [left Miyoulao] glutinous rice juice, Pixian bean paste, chili noodles, sesame oil, and shredded ginger are stir-fried to dry out the water in the meat and then dissolve the flavors of various seasonings. Beef is crispy, slightly spicy and memorable. It is a special Sichuan dish.

[Dengying Beef]

This dish uses the tendons of beef hind legs, which are made through seven operations including slicing, pickling, cooling, baking, steaming, deep-frying and stir-frying. , highly technical. The finished dish is bright red in color, spicy and fragrant, and has an endless aftertaste. It is named after its thin slices of meat that can show through.

The specific operation process is: flatten the beef slices, sprinkle with refined salt, roll into a cylinder, dry until it turns bright red (14 hours in summer, 4 days in winter), and put it in the oven After drying, cut into small pieces and steam in a drawer for 1.5 hours, take them out, fry them in 30% hot oil and take them out; put the base oil in a spoon, put the ginger cubes in and fry them until they are fragrant, take them out, and add the meat slices. , cook with a sauce made of Shaoxing wine, chili powder, Sichuan pepper powder, sugar, monosodium glutamate, and five-spice powder, take it out, and drizzle with sesame oil.