, it was mentioned that after Sichuan cuisine has obtained corresponding opportunities, the seasoning and aroma of Sichuan cuisine have also been sublimated, and Sichuan cuisine has become more and more popular. After opening the pattern, we have to talk about the Sichuan cuisine system at that time. The so-called system refers to the various systems of Sichuan cuisine according to the geographical distribution at that time. For example, Upper River Gang, Lower River Gang, Big River Gang, Xiaohe Gang, Self-Inner Gang, etc. From the name, I thought it was a triad, but in fact, they are all the names of factions that are made by taste. They are very different in their control of taste, focus on techniques, and selection of ingredients. That's why they have achieved various dish gang systems. In addition to dividing by region,
is divided according to consumption attributes. At that time, Sichuan cuisine consisted of five categories consisting of banquet dishes, three-steamed nine-button dishes, popular meals, home-cooked dishes and various flavor snacks, each with its own unique taste and characteristics.
Take the three-steamed nine-button vegetable as an example. It is the most traditional and rustic farm banquet in Bashu. It pays more attention to the selection of local materials, the matching of meat and vegetables, the equal emphasis on soups and vegetables, the delicate processing, and the heavy fatness. Speaking of benefits, it is loved by many Sichuanese and has a solid mass base in Sichuan, whether it is a rural dining table or a restaurant in the city. The three steamed dishes in
refers to three kinds of steamed vegetables, steamed fish, steamed meat, steamed chicken, and steamed various meatballs, all of which belong to the scope of "three steamed". Among them, steamed pearl balls are the most famous and most people like to eat them. The method of this dish is that the chef first chops the fish and pork into puree, then adds the corresponding seasonings, then squeezes them into the shape of balls, puts them in a large bamboo sieve with glutinous rice, lets the balls roll repeatedly to stick to the glutinous rice, and finally steams them in a steamer. Cooked. The glutinous rice on the balls after they are released from the cage is crystal clear, like pearls, hence the name pearl balls.
and the so-called nine button refers to when the dishes are on the table, the dishes in the bowl are buckled into the plate or other container, and the bowl on the top is opened when the meal is served, and the dishes will appear in an arched shape on the plate. , Both beautiful and increase appetite.
Until today, in the vast rural areas of Sichuan, whenever there is a special day, people have to hold a banquet of three steamed and nine button vegetables, which is what people often call "nine bowls." It is an indispensable dish at the banquet. In addition to the pearl balls just mentioned, some other dishes, such as salty roasted white, sweet roasted white, steamed elbow, braised hoof, etc., have been baptized and tested by history. Classic Sichuan cuisine.
