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What is the origin of Sichuan pork?
Sichuan cuisine belongs to Sichuan cuisine series and is a representative specialty. The dishes made are unique in taste, bright red in color, fat but not greasy, especially the pork belly, which is very successful and not greasy at all. Most family kitchens in Sichuan can cook Sichuan food. The so-called Sichuan cuisine means re-cooking. The main ingredients include hip meat (double-knife meat), green pepper, garlic sprout and so on. , known as "Sichuan cuisine". Sichuan-style pork is delicious and is a dish that most people will choose for their next meal. The origin of Sichuan-style pork is also impossible to verify. When there is no pepper, it is commonly known as "fried pig". After pepper was introduced into Sichuan, the flavor of Sichuan-style pork gradually took shape. Later, with the blessing of douban, Sichuan-style pork became more eye-catching.

Besides Sichuan cuisine, there are kung pao chicken, Guizhou and Shandong cuisines. Although the name is the same, the taste is slightly different. From the spicy point of view, kung pao chicken of Sichuan cuisine is better. This dish was invented by Governor "Ding Baozhen" and later spread, and it was called Gongting dish. The spicy taste is rich, the meat is crisp, and the burnt smell of chicken is especially delicious with the crisp smell of peanuts.

China's famous Sichuan cuisine, the well-known fish-flavored shredded pork, must have a seat. Its spicy, salty, fresh, sweet and sour taste is wonderful, because it is rich in "fish flavor", but there is no fish. This practice comes from the people, and there is no specific research. The finished dish is ruddy in color and tender in shredded pork. Even if it is spicy, it is very popular with children and is very suitable for "dry rice people" as the first choice.