The four-character names of special side dishes
The special side dishes with four-letter names are:
1. Kung Pao Chicken:
Kung Pao Chicken is a special traditional dish famous at home and abroad. . Kung Pao Chicken is made of chicken as the main ingredient, with peanuts, peppers and other auxiliary ingredients; it is red but not spicy, hot but not strong, spicy and spicy, and the meat is smooth and crispy; its entrance is spicy and the chicken is tender Can be paired with the crunchiness of peanuts.
2. Ants climbing a tree:
Ants climbing a tree, also known as minced meat vermicelli, is one of the special traditional dishes of Sichuan Province. It got its name because the minced meat stuck on the vermicelli looks like ants crawling on the branches. The specific history of this dish is unknown. However, this dish is very common in Sichuan Province and Chongqing City.
3. Husband and wife's beef slices:
Husband and wife's lung slices is a traditional famous dish in Chengdu, Sichuan Province, belonging to the Sichuan cuisine. Usually beef scalp, beef heart, beef tongue, tripe and beef are used as the main ingredients, braised and then sliced. Then add chili oil, pepper noodles and other auxiliary ingredients to make red oil and pour it on top. It is finely made, beautiful in color, tender in texture, fresh in taste, spicy and fragrant, and very palatable.
4. Mapo Tofu:
Mapo Tofu is one of the traditional famous dishes in Sichuan Province and belongs to Sichuan cuisine. The main ingredient is: tofu, and the auxiliary ingredients are: garlic sprouts and minced beef. The seasonings are: watercress, chili noodles and Sichuan pepper noodles, soy sauce, light soy sauce, dark soy sauce, sugar, starch, etc. The hemp comes from Sichuan peppercorns and the spiciness comes from chili noodles. This dish is spicy, fresh, fragrant, hot, green and tender. , crispy, fully demonstrating the spicy flavor characteristics of Sichuan cuisine.
5. Fish-flavored shredded pork:
Fish-flavored shredded pork is a famous Sichuan dish. It is salty, fresh, sour and sweet, with a rich onion, ginger and garlic flavor. Its flavor is prepared by condiments. This method originated from Sichuan folk's unique fish cooking seasoning method, and now it has been widely used in Sichuan-style cooked dishes.