Source: China Economic Network
The Spring Festival of the Year of the Tiger is coming to us, and the taste of the New Year is already on the way. The epidemic is still there, and localities once again advocate "celebrating the New Year at home", but the New Year atmosphere that should be had will not be less. If you walk into a restaurant run by Laochuan, the spicy and fresh Sichuan New Year dishes will immediately make you feel the "heartbeat on the tip of your tongue".
Yang Rongliang, director of the Beijing Sichuan-Beijing Office Guesthouse, said that the Laochuan-Official Restaurant, which has made countless gourmets long-awaited, is a famous "Internet celebrity check-in spot" of Sichuan cuisine in Beijing. As a window for Sichuan culture in Beijing, it has always adhered to the traditional and authentic Sichuan cuisine route for more than 20 years, and has won the reputation of "eating Sichuan cuisine to Sichuan" in the Beijing catering industry. Its authentic Sichuan cuisine and comfortable and considerate service have also become the birthplace of "Beijing-Official Food" that everyone is looking for. As the New Year approaches, Laochuan-run restaurant specially designed a New Year Eve dinner combination for consumers with the theme of "Living Dragon and Tiger Old Sichuan, like a tiger, reunion for the New Year". Each New Year dish contains the beautiful meaning of family reunion, auspiciousness, prosperity, and lively and festiveness.
Li Qiang, deputy director of Beijing Sichuan and Beijing Office Guesthouse and general manager of Beijing Gongyuan Shulou Catering Co., Ltd., introduced that Sichuan cuisine has a wide range of materials and a variety of flavors. The specially designed New Year's dishes are unique and have highlights:
In the New Year's Eve dinner combination, cold dishes are divided into four types of meat dishes: Quanshun braised (braised pork trotter, pig head, pig tail), spicy chicken nuggets, sweet and sour pork ribs, and husband and wife lung slices; four types of vegetarian dishes include: folded ear root, refreshing crisp radish, spicy green bamboo shoots, and onion fungus.
12 hot dishes: first bowl (family portrait), dried roasted fish, Sichuan-flavored braised salad, sweet roasted white, salty roasted white, garlic sprouts and pot pork, Yangtze River sentiment, old hemp chicken, first-grade beef, dipped water-diped vegetables, stir-fried seaweed moss and fried Sichuan bean tips.
On the table for the New Year’s Eve dinner, people pay attention to good luck, so fish is an indispensable deluxe hard dish. The "dry roasted fish" launched this time has the characteristics of bright red color, spicy, fragrant and fresh salty, which means "all year after year, prosperity".
Li Qiang told reporters that like many delicacies, Sichuan cuisine is both a feast of taste and a sustenance of feelings. In the Sichuan New Year’s Eve dinner, the classic Sichuan cuisine that many foodies and gourmets still remember has once again played the "people-friendly card", such as the "annual appetizer" of Sichuan's top ten classic dishes - husband and wife lung slices, and the "garlic sprouts and repot meat" that was awarded the "King of Sichuan Cuisine". If Laochuan holds more than 200 Sichuan dishes, it is a popular group, then the "garlic sprouted pork" must be the debut of the C position. The so-called "not eating pork with double-cooked pork when entering Sichuan means not to go to Sichuan."
"The New Year flavor flows among cups, plates, bowls and cups; the New Year flavor is experienced in delicious food. Even if you celebrate the New Year locally, you can still experience the purest New Year flavor in the atmosphere of Sichuan-style New Year." Yang Rongliang, director of the Beijing Sichuan-Beijing Office Guesthouse, said: "Everyone is welcome to Laochuan Office - eat it!"
