Top 10 十大名菜
10 Dishes with stories. The Flavor of home cuisine is the greatest kind of homesickness
The meat of the fish is tender and delicious. It is baked on the big fire, the fish is sizzling on the iron pot, and the aroma of spicy oil and leaves are permeated. The fish was delicious, and the red sizzling spicy oil dipped the fish, Spicy and salty. Every bite is the ultimate enjoyment. The complex taste of the spices is the masterpiece.
A Chungking famous dish – Chungking chili chicken. Chili is not only one kind, they are mixed of millet spicy pepper, bell pepper and Qiubei pepper. After the churning in the hot oil, the spicy flavor is all refined, and the chicken is wrapped by a spicy wave. The chicken is not simple, as it is stir-fried, the outside is tender. The chicken inside locks all the fragrance.
Sichuan royal pork – the top dish of Sichuan cuisine. Chili pork is the common memory of sichuan citizen. The pork, which is a tooth-burning festival. You can smell the garlic aroma of meat, seeing the meat dancing in the pot. It also use special ingredient from Sichuan — Pixian County Bean Paste. The unique spicy flavor made the meat taste spicy and enjoyed.
Sichuan royal pork is the starters to fully test the chef’s skill. The meat slices must be as thin as a piece of paper, which can be light-storing when hanging. For those who do not eat spicy food, this dish is a classic that cannot be missed. Chuan-style sweet soy sauce is used to fill the taste, with the sweetness of the cucumber, and the greasy taste of the fat.
The essence of the Sichuan fragrant boiled Striped bass is that the fish tumbling in the rolling oil. The Dahongpao pepper and the Erjing peppers are drenched on the fish. The soup base is made of fish bones, the golden soup base is matched with the hot red pepper, and the fish is the bottom. The sweetness of sesame scatters the hegemony of the peppers, and the fish is lining back. Behind a boiling Striped bass and tumbling hot oil , it is the mission of year-round practice and cultural heritage.
This is the romantic love between the kidney and liver. Under the help of the old altar pickled pepper in Sichuan, the kidney and the pig liver were tumbling in the iron plate that was reddened by the fire. After the kidney is ripe, the unique shapes are popped up, while the liver is fried to reddish brown, and the sauce is evenly wrapped on the surface, and the two taste combine at high temperatures. The pickled peppers produced in the old altar for decades are the protagonist and the flavor of the town. Until the dishes fall to the table, the liver is still radiant and shiny, and the kidney is soaked in the sauce to make the taste stronger.
This dish of Chengdu water mouth chicken is interesting- people outside of Sichuan do not dare to order. It is said that the dish is numb and spicy, which makes the people lose their senses and drool. The mouth-water chicken is the white chicken soaked in red oil, which is repeatedly refining with the secret spices. When it is refined, it will reach the hemp and spicy until you slobber.
The meat must be fresh and tender, the soup is rich in spicy spices, the spicy can not be too much, the hemp can not be too much, the balance of hemp and spicy, the game of fresh and fragrant, is the soul of this dish. It takes little time to make this dish, make the side dish faster, cook the meat piece faster, if it is too slow we will lose the agility. The final oiling is the most eye-catching step. The oil is drenched on pepper and fresh garlic, which is a double enjoyment of hearing and vision.
Take the high-quality soup to collect the essence of bone soup, with dozens of unique Chinese pickled peppers and natural spices, use the secret process to maximize the magic, the soup is fragrant. The spices are simmered until the fragrant incense, and the peppers are ground into fine powder and rushed into boiling hot oil. It is impregnated and dried. Make chili, oily, fragrant and mellow. It floats out of musk and spreads ten meters away. Soak the chicken in the red soup, the chicken is tender.
The most special place for Chengdu Palace Duck is the duck skin taste. It is not “sweet and crisp” advocated by traditional roast ducks, but “crispy and not greasy.” When everyone is pursuing the fatness of the duck, the Sichuan chef’s selection of duck meat is low in oil and fat. The fruit wood barbecue is rich in flavor. The skin of the roast duck is crispy and more advanced, reaching a state of crispness. Take a piece of cake and peel the meat and meat, with the standard setting: sauce, onion, cucumber, to ensure that the fragrance is not greasy, the taste is sweet in the end. The Chengdu Palace Duck is the essence of Sichuan cuisine, and the taste is mellow and delicious. This dish is suitable for all ages.