Sichuan cuisine

Spicy and spicy pot

Spicy pot is a Sichuan-Chongqing characteristic Jianghu dish originated in Chongqing. It is popular all over the country for its spicy and fresh flavor, optional ingredients and one-pot stir-frying. It can be said to be the "dry pot version" of hot pot, or "Chinese spicy mix"

Pork

The double-cooked pork is a classic Sichuan dish, famous for its "bright red color, fat but not greasy, and strong fragrance in the mouth. Its core lies in the word "return to the pot"-first, the pork hind leg meat (two-knife meat) is cooked, then sliced and returned to the pot to stir-fry, so that the meat slices are slightly curled into a "lamp nest" shape, and matched with bean paste, sweet flour paste, garlic sprouts and other seasonings to form a unique salty, fresh and slightly spicy, sweet sauce flavor, known as the "soul of Sichuan cuisine".

Braised Pork Belly

On the basis of traditional braised pork, Sichuan braised pork incorporates the spicy, fresh and fragrant characteristics of Sichuan cuisine. It usually adds seasonings such as bean paste, pepper, and dried chili to form a red and bright color, fat but not greasy, spicy and sweet style.

Cola Chicken Wings

Sichuan Coke Chicken Wings-This is an innovative fusion of "Sichuan-flavored foreign food. It combines the sweet and salty basis of cola chicken wings with the spicy elements of Sichuan cuisine to form a compound flavor type of "sweet first and then hemp, with spicy back to the mouth.

Kung Pao Chicken

Kung Pao Chicken is a world-renowned Sichuan cuisine, which is a representative of the "spicy lychee flavor" type. It originated from the Qing Dynasty official Ding Baozhen (official title "Prince Taibao", referred to as "Gong Bao"), characterized by spicy and sweet, smooth and refreshing, red but not spicy, spicy but not fierce.

Fish-flavoring shredded pork

Fish-flavored shredded pork is the most representative "fish-flavored" dish in Sichuan cuisine, and it is also a touchstone to test the basic skills of Sichuan cuisine chefs. Its greatest charm is that there is no fish in the dish, but it can eat a strong "fish fragrance".

sweet and sour spareribs

Sweet and sour spareribs is a classic representative of Chinese sweet and sour cuisine. Its soul lies in the golden and crisp spareribs being tightly wrapped in bright red and bright sweet and sour juice. At the entrance, you first taste the rich sour and sweet, and then burst out the meat fragrance. The taste is distinct, which makes you have a great appetite.

braised pork chops

Braised ribs is a classic Chinese home cooking, red color, salty crisp rotten, rich taste. It has a variety of practices all over the country. I will introduce you to the classic homely version and provide some special variants such as Sichuan flavor and Shanghai style.

Steamed Pork with Powder