In this page, you will find the 8 Must-taste Sichuan
Cuisines, which is the must-taste cuisines Sichuan cuisines including Kung Pao Chicken, Mapo Tofu, Boiled beef…
Boiled beef is one of the typical Sichuan Cuisine with raw materials as beef, lettuce, celery, garlic, and chili and so on. This beef of this cuisine is not fried, but boiled in spicy soup, hence the name "boiled beef." The cuisine’s color is dark, with strong flavor. The meat is tender, highlighting the tongue-numb, spicy, hot flavor.
Hot and Sour Tofu Pudding
Tofu pudding Curd in the past and more to share Tam operated as generally popular in urban and rural areas, is a long history of folk snacks. Production requires the finest soy bean curd, use well water or river water after soaking sufficiently finely ground into plasma, filtered residue after boiling pour cask stand; take glazed green sand into the water tank a good tune sweet potato starch and gypsum water , into the boiling milk, let stand cemented curd. Hot and sour taste salty, tofu and delicate, flavorful ingredients, rich hot, distinctive flavor.
Tofu Pudding mostly selling on stalls in the past, generally popular in urban and rural areas, is a folk snacks with long history. For making the best Tofu Pudding, you need to use the finest soy beans, soaking and fine grounding the soy beans into soybean milk, and then through a series of processes and waiting the milk into tofu pudding. The cuisine tastes sour, hot, salty and tender, very delicious.
Chicken Noodle, a traditional snack with a long history, has a great influence in Sichuan province. In recent years, it has spread throughout the country, especially in north China. Put the noodles into the boiling water and not cook too soft, then, remove and put the noodles on board. When the noodles are hot, sprinkle a little cooked vegetable oil and shake to cool the noodle until they are not sticking to each other and become cold noodles.
Chaoshou, or wonton, is a very famous snack in China. Stir and mix the minced pork adding broth, eggs, MSG and black pepper into meat stuffing. Put the stuffing in wonton wrapper and make the wonton. Add salt, black pepper, MSG, soy sauce, lard, sesame oil, green onion into the bowl with broth. Chaoshou should be boiled with high-temperature fire, lots of water, and cooked until the skin wrinkled and shiny, and then put into the bowl and serve. Features: thin wrapper, tender, delicious broth.
Kung Pao Chicken
Kung Pao Chicken is one of the traditional Sichuan dishes, cooking with chicken, chili, peanuts, etc.. The features are delicious, spicy but not dry, slightly sweet and sour taste.
Bang Bang Chicken
Bang Bang Chicken’s cooking process is quite tricky. First is cooking chicken. Before cooking, the leg wings should be wrapped by twines and the thick part of chicken should be drilled with a bamboo stick, and boil with slow fire; Secondly, beat chicken with a special stick, torn the chicken into pieces; Third is mixing seasonings into sauce, pouring on the chicken, make chicken exceptionally tender and delicious, with a rich, sweet, spicy flavor.
Crispy Rice and Sliced Pork
Crispy Rice and Sliced Pork is a Sichuan Cuisine. When serving, the waiter put fried crispy rice on the table. The other hand with the hot sauce soup, quickly pour the hot sauce on crispy rice.
Mapo Tofu is one of the richest local flavor dishes among China cuisine made with tofu, with a history of more than 100 years. Featured by "burn" method of cooking, the delicate white tofu, dotted with brown beef and green garlic, translucent outer circle of oil, like jade inlaid amber, with tongue number, hot, tender, crisp, fragrant, fresh and unique flavor.