Sichuan Cuisine, So Much More Than Spicy!

    2022-08-17 by Sichuan International Communication Center

    提及川菜,很多人会想到麻辣,殊不知,川菜24味型,麻辣仅其一味。在川菜24味型基础上,勇于探索的四川厨师将各味型巧妙结合,搭配不同食材,研制了众多优秀的复合味型菜品,例如许家菜的怪味雪花牛肉、鱼子酱椒麻花枝卷。

    For many people, Sichuan cuisine boils down to those numbing-and-spicy sensations, however, the authentic Sichuan Cuisine has 24 different flavors. Based on these flavors, the Sichuan chefs explore the combination of different flavors and ingredients, and innovate many excellent dishes.

    菜谱简介

    Introduction

    -01- 怪味雪花牛肉

    Sichuan Strange Flavor Wagyu Beef

    许家菜独创的“怪味雪花牛肉”,在经典川菜怪味牛肉基础上,进行了创造性改良,既保留了川菜怪味的麻、辣、咸、鲜、酸、香、甜,又创新搭配风味小食香脆椒,酥脆口感搭配浓郁肉香,是川式怪味独特魅力的经典之作。

    Sichuan Strange Flavor Wagyu Beef, an original of Xu's Cuisine (a MICHELIN Guide Restaurant in Chengdu), is typical in the Sichuan strange flavor series. Based on the Sichuan Strange Flavor Beef, it has creatively maintained the traditional numbing, spicy, salty, fresh, sour, fragrant and sweet flavor, as well as added crisp peppers, to bring a unique feeling.

    何为怪味?

    What is the strange flavor?

    怪味是一种复合味。这一特殊味型始于四川民间,也是川菜冷菜味别中,颇为奇特的一种调味方法。怪味汁,是用芝麻酱、酱油、熏醋、辣椒油、白糖、花椒粉、葱花、蒜泥、芝麻等多种调味料调制而成。因而组成咸、辣、麻、酸、鲜、香等复合味,各味俱全,但突出麻辣味,被人们称为怪味。

    The strange flavor, originating from Sichuan, integrates ingredients such as sesame paste, soy sauce, vinegar, chili oil, white sugar, pepper powder, chopped scallion and mashed garlic, to form the compound of salty, spicy, sour, fresh and fragrant flavor, with an emphasis of numbing-and-spicy flavor, which is quite special in Sichuan dishes.

    怪味雪花牛肉外酥里嫩、汁水饱满,牛肉切块,两面煎熟,调制怪味汁、待牛肉吸满调味汁、裹上脆椒粉,口味与众不同,极具四川风味。

    The fried beef piece, combined with strange flavor juice and wrapped with crisp pepper powder, is crisp, tender and juicy, offering a distinctive and unique Sichuan style.

    -02-鱼子酱椒麻花枝卷

    Konjak Roll with Caviare and Pepper Sauce

    鱼子酱椒麻花枝卷,运用川菜的烹饪手法结合食材鱼子酱,搭配川菜持有的味型椒麻味,将川菜的麻香风味极致发挥,椒麻酱的微麻,配上鱼子酱带来咸香,对喜欢尝鲜的四川人来说,鱼子酱椒麻花枝卷正是迎合味蕾的好选择。

    Konjak Roll with Caviare and Pepper Sauce, which extremely exert the Sichuan pepper-numbing flavor on the salty caviar, qualifies itself as a good choice for those Sichuanpeople who favor fresh dishes.

    何为椒麻味?

    What is the pepper-numbing flavor?

    椒麻味型,也是川菜独有的一种味型,其特点是椒麻辛香、味咸而鲜。传统的椒麻味主要是将葱、花椒剁成细茸,配以精盐、酱油、醋、味精、芝麻油调制而成,花椒的椒香与小葱的葱香相结合,具有浓烈的麻香味,形成椒麻辛香、回味清新的独特风味。

    The unique Sichuan flavor, is traditionally a bending of minced scallion and pepper, supplemented by refined salt, soy sauce, vinegar, gourmet powder, and sesame oil. The aroma of pepper and scallion can form a strong numbing flavor, salty and fresh.

    如今的椒麻菜不再局限于某种形式,而是更为广泛地满足人们的需求。对不同味型元素的重新组合搭配,衍生出令人惊艳的口感,川菜的余韵在传奇之中保持着传承与创新。

    Currently, pepper-numbing dishes are no longer restricted to a certain style, but trying to meet more demands. Creative mixture of different flavors always surprises us through the collision of tradition and innovation.

    还想了解更多不一样的川菜?

    《川菜遇见米其林》下期见!

    To know more Sichuan cuisine,

    don't miss the next episode of

    "Sichuan Cuisine Encounters Michelin"!