Sichuan food culture

(1) Chazuke rice is not as delicious as chazuke rice

“Chazuke rice is not as delicious as chazuke rice” is a Sichuan proverb.

Tea is ordinary coarse tea, very cheap tea, brew a big pot to quench your thirst. When eating, since there was no soup, I poured tea into a bowl and soaked the rice.

The dishes are also extremely simple, just like "bath pickles". Gather up some leftover vegetables, such as radish skins, green bamboo shoots, green vegetable stems, etc., and throw them into a pickle jar. Let them soak for a day and a half and then you can eat them. The kimchi itself is green and red, and a spoonful of chili oil makes it even more colorful.

At this time, the tea has soaked into the rice. It tastes like tea and rice, and the kimchi is crisp, tender, salty, and fresh, plus a little spicy. It's really addictive. After eating three bowls in a row, it's so satisfying.

(2) Portable hot pot

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

Walking on the street, you will see well-decorated hot pot restaurants; if you go to the alleys, you will find Malatang restaurants one after another, all with the same color of small red tables and small red stools. They are cheap and real, and they are called: small hot pot.

It is said that eating hot pot is addictive. Especially pretty girls. I'm walking in the downtown area and suddenly want to eat hot pot. What should I do? When someone buys it, someone sells it. The smart vendors, carrying a small coal stove in one hand and an aluminum pot in the other hand, set it up when they found an open space. Immediately, the red waves rolled and the fragrance overflowed. Many beautiful girls came immediately upon hearing the news; they selected a few skewers of side dishes, put them in the pot, took them out, dipped them in chili noodles, and ate them as if no one else was watching. Within a few minutes, I satisfied my hot pot addiction, wiped my mouth, touched up my makeup, combed my hair, put on my Kun bag, and looked like a lady again.

This kind of stall is jokingly called: portable hot pot.

(3) The art of chili pepper

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

Just talking about the most common chili noodles, it seems simple, but it is actually rich in content. There are two types of peppers mainly produced in Sichuan; one is the very spicy "Chaotian pepper" and the other is the not-so-spicy "Erjingtiao" (of course, spicy and not spicy are based on Sichuan people's standards, so please don't Be fooled). Generally, these two types of peppers are used to make chili noodles. The proportion of these two types determines the degree of spiciness.

For example, red oil chicken nuggets, this home-cooked dish, is said to be used in fancy shops with 18 kinds of ingredients, including 5 or 6 kinds of peppers. There are a lot of altars and jars on the desk, which makes people awe-inspiring.

When the master raised his knife and dropped it, a chicken was cut into thousands of pieces; holding a small spoon, he looked like a butterfly through the pots and jars, spooning left and right, making people dazzled and completely forgetting themselves. Already drooling. Chili peppers generally used for cooking are divided into: dried chili peppers, fresh chili peppers, pickled chili peppers, chili noodles, chili pepper segments, chili oil, green chili peppers, red chili peppers... What kind of chili peppers should be used for cooking, and how spicy it should be? It must not be vague. Although it ultimately tastes "spicy", if you don't understand these rules, it's like using the wrong knife and fork when eating Western food. Even if you eat it in your mouth, you will be laughed at.

(4) Boiled

When outsiders come to Sichuan, ordering food is a difficult problem. Throughout the article, you can see piles of chili peppers. Even if the name of the dish does not contain the word "spicy", you will not dare to touch it, just in case you are ambushed. I finally found a "boiled XX", and I thought, boiled food won't be too spicy, so don't worry about ordering it! When the food was served, I was stunned. The face was so red, with both chili pepper and red oil, that if a Shanghai girl came here, she would faint immediately. I once saw someone angrily argue with the store owner because of this, saying that the wrong dish was served; in the end, of course, he ran away with the whole audience laughing.

In fact, "boiled" is a specialty of Sichuan cuisine. It is a must order when eating authentic Sichuan cuisine. The content of Shuizhuang is very rich, including boiled meat slices, boiled beef, boiled turtle segments, boiled tripe, boiled bullfrog... The textbook says: The characteristics of Shuizhuang are "numbing, spicy, fresh and hot". You can roughly understand it from the preparation of vegetables: first prepare the vegetables: celery and garlic sprouts, cut into sections; green bamboo shoots, sliced. Then add a small amount of starch to the meat slices and mix well. (In my opinion, it is best to have more vegetables and less meat.) Add a little oil to the fire, add watercress, stir-fry until the oil turns red, add a small amount of soup, wait until the soup boils, throw in all the vegetables and meat slices, and cook briefly (remember not to cook for a long time) Then pour it into a basin. The last and most important step is to sprinkle the pepper noodles and chili noodles in large quantities, and then drizzle with a layer of boiling oil. A basin of "boiled pork slices" that was still squeaking was served. , Reference: big5.xinhua/gate/big5/news.xinhua/food/2006-09/27/content_5143466, In recent years, Sichuan cuisine has risen overseas and has almost become the spokesperson of Chinese cuisine, and is considered to be the most popular among Chinese cuisines. A characteristic one. The biggest feature of Sichuan cuisine is that it can use the most common ingredients to make the most unusual delicacies. Simple chicken, vegetables, tofu and other ingredients, after being cooked by Sichuan chefs, become completely different and delicious dishes.

Sichuan cuisine has its own special secret in seasoning. In terms of cooking methods, there are not only many varieties, but also a wide range of applications. The resulting dishes have a unique taste, basically spicy and spicy. Some are sour, some are sweet, some are salt and pepper, and they are all very good at stimulating appetite. By cleverly mixing different flavors, more than dozens of compound flavors can be made. The most common cooking methods are stir-frying (frying and then boiling) and braising (cooking with stock). Methods such as frying, mixing, roasting, stir-frying, and steaming are also common.

All in all, Sichuan cuisine is famous for its unique preparation and taste. If you plan to come to Taiwan for a big meal, Sichuan cuisine is definitely not to be missed.

The spiciness of Sichuan cuisine is world-famous because Sichuan is rich in some seasonings, such as chili powder, pepper salt, chili oil, bean paste, etc.

These spicy seasonings are often widely used by Sichuan people in a variety of dishes, so Sichuan cuisine has become a nationally famous "Western spicy food".

Sichuan cuisine is not only full of color and aroma, but also places special emphasis on seasoning. There are more than twenty methods of seasoning, and the main flavor is prominent and obvious, which is the characteristic of Sichuan cuisine.

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