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.

心挑选了一条肥硕的江鱼,用花椒,香叶等川渝特色香料慢慢腌制。江鱼肉嫩鲜香,要在旺火上烤制,鱼肉在铁板上滋滋作响,红油与香料的香气弥漫。红彤彤的辣油将鱼肉浸上十足的香辣味,咸香十足,每一口都是味蕾的极致享受,香料的复杂味觉层层分布。

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.

川渝名菜,重庆辣子鸡。辣椒不简单,由小米辣,灯笼椒和邱北椒混合而成,在热油中翻腾过后的辣椒,辣味香味全被提炼出来,像三伏天的热浪一样把鸡肉包裹。鸡肉也不简单,大火翻炒,外焦里嫩,焦香的外壳把辣味全部封存住,里面鲜嫩的鸡肉锁住了全部的香味,丝毫不浪费。在下酒菜里,这道菜是当仁不让的前三位,

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.

回锅肉,川菜之首。猪油要烧至四成温烫,才可放肉煎熬,煸至吐油,即慢火将肥肉熬出油份,肉片随即煸至灯盏窝儿”状。加入郫县豆瓣翻炒后,回锅肉鲜润香辣,实为点睛之笔。而这郫县豆瓣,却只有在郫县这个夏无酷暑,冬无严寒,雨量充沛的小县城里,才能做出那个味道。二荆条,香蒜苗的加入实属巧妙,辣而不灼,肥而不腻,纤细的蒜苗搭配厚实的肉片,味道一薄一厚、一浓一淡,鲜香脆嫩。

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.

用筷子小心翼翼地捻出一张薄如蝉翼的肉片,浸入甜酱油做的特殊酱汁中,翻转一圈,携带着足够多的酱汁,一口没入嘴间,冰凉细腻的口感立刻在口中弥漫。肥而不腻的肉片,咸甜蒜香的特调酱汁,加上一片黄瓜,简直是人间美味。

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.

飘香沸腾鲈鱼的精髓全在于鱼在滚油中翻滚,大红袍花椒和二荆条辣椒淋在鱼肉上,汤底由鱼骨熬成,金黄的汤底和火辣辣的红辣椒搭配,鱼肉为底,让人食指大动。鱼肉是要入口即化的,嫩而不散是最最考验厨师功力的,鲜而不腥是最最验证食材品质的。一份完美的飘香沸腾鲈鱼,入口那一瞬间就能将食客魂勾走。芝麻的香甜冲散辣椒的霸道,将鱼肉衬得回甘。一道沸腾鲈鱼,翻滚热油的背后,是年复一年的修行和文化传承的使命。

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.

这是腰花和猪肝的一场热恋。在四川老坛泡椒的烘托下,腰花和猪肝在被烈火炙烤地发红的铁板上翻腾相拥。腰花八成熟之后,爆开鱼鳞状,猪肝爆炒至红棕色,酱汁均匀裹在表面,两者在高温中互相添味。几十年的老坛里出产的泡椒是主角,也是乡味,食客一闻便知道。直到菜落桌,猪肝依然油滋滋地发着亮,腰花浸在酱汁里把味道吸个饱满!最最考验厨师的,是需要切腰花时精湛的刀工,不能断刀,又需要有干净利落的纹路。火候也是关键,过旺腰花则发黑,过小则炒不出香味,只有老厨师才能知道其中诀窍。

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. 

麻辣口水鸡这道菜很有意思。一般外地人不敢点。据说口水二字,是又麻又辣,让食客嘴巴失去感官,直淌口水。口水鸡乍一看是洁白的鸡肉浸泡在红油中,与其它川式凉菜并无大差异。内行人才知道这个红油里面的门道,这红油是与秘制香料一起反复炼制,非常多的工序是不能与外人道的,提炼到最后才会到达又麻又辣,直到你口水淌地的程度。

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.

肉片必须鲜嫩入味,汤料麻辣香料丰富,辣不能辣的喧宾夺主,麻不能让人难以忍受,麻和辣的均衡,鲜与香的博弈,是这道菜的灵魂。不是所有厨师都能掌握这个秘诀,因而水煮肉片,不是家常菜,而是一道奢侈菜。做这道菜又需要快,制作配菜要快,烹制肉片要快,慢则失去灵动。最后的浇油是最最吸引眼球的一步,滚烫的油料淋在花椒和干辣椒上,溅起的油花在红汤里舞蹈,是听觉和视觉的双重享受。

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. 

滚滚鸡是鸡肉与冒菜的创意发现。冒菜高汤采集骨汤精华,配以近几十种独门中药和天然香料,运用秘制工艺,最大限度发挥神奇和骨香,汤香扑鼻。香料用文火炒至焦香,与辣椒一起磨成细粉,冲入沸腾热油。浸渍而透,烘凉而成。使辣椒香、油香,泡椒香、融为一体。飘出缕缕茗香,弥散十米开外。将鸡肉浸泡红汤中,鸡肉奇嫩,入味非常。冒鸡肉,火锅鸡,这是四川人的独特发明。滚滚鸡最特殊的一点,就在于它浓郁的泡椒风味,单是香味就让人胃口大开,泡蒜和泡姜的加入,更使鸡肉酸辣可口,口味独特。

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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.

烤鸭最特别的地方莫过于鸭皮口感。它不是传统烤鸭所提倡的“又酥又脆”,而是“酥不腻”。烤鸭皮香脆酥松,入口即化细嚼无渣,口感香气均达上乘;在人人追求鸭肉肥美的时候,四川大厨精选的鸭肉低油少脂,果木烧烤味香浓,比传统烤鸭的皮酥脆而更加高级,达到了酥松的境界。而冒烤鸭则是川卤菜的精华之作,卤味入鸭肉,醇厚鲜美。