Sichuan cuisine

It's salty

It's salty

VicentaLakin

The salt and white is one of the distinctive dishes in the canteens, and cooking techniques are mainly evaporated and taste is salty. This road dishing practice is very similar to “mechanic meat” in Hue County, Guangdong, and “meal meat” in the Gangnam region, with differences in formulations. The main ingredient in salty and white is the sprouts of rice, which are the specialty of Sichuan Ibei, which is known for their quality, salt and sweetness, and their adornment, which adds to the special taste of the fragrance, while in Guangdong Huai, “plum cuisins” are made of prunes, which are more salty, and in other areas, which have a slightly different taste。
Come back to the pot

Come back to the pot

VicentaLakin

In most medium- and medium-sized restaurants, refilling meat is extremely high, and few mouth-sniffing people do not like to eat back. It's always a unique taste that makes you want to eat again. It's said that the food is the food used by Sichuan people for their first and fifteenth years. Most of the practice was to cook first in vain and then fire. At the end of the day, Han Lin, with a name named Ling, left his house to study cooking. He replaced the roasted meat with the roasted pork, which smelts first and is then fertilized by sealing the water containers. The loss of soluble proteins is reduced by prolonged evaporation, which preserves the fragrance of the flesh, its original taste and colour. Since then, the long steaming of the city has spread。