The year is cold and the winter solstice, and the reunion is just in time. Every year on the winter solstice, the streets and alleys of Chengdu are steaming everywhere and full of people, especially the Sanguantang is the most lively. The mutton soup pot here is at its most popular day of the year, and even if you book a week in advance, it's hard to get a table.
Eating mutton and drinking mutton soup on the winter solstice is also indispensable for chili peppers. The boss will greet guests with a ** green and red pepper ring or chili flakes cut early. And those who like chili peppers will always add a spoonful and a half of bright red millet spicy next to it.
Among the five flavors of fireworks, the status of "spicy" has always been unyielding, unique in the world, north and south of the country, three meals and four seasons, you can always easily see the figure of chili. Even though the tastes vary from place to place, people always have the wisdom to blend chili peppers with sweet, sour, bitter and salty to create an endless variety of spicy flavors.
Sichuan's unique "hemp" is not in the five flavors, but because of its appearance with spicy **, it became famous in a fight, and spicy has since become the representative of Sichuan cuisine. Sichuan cuisine is based on spicy to create a rich complex delicacy, spicy and fragrant, and numb and refreshing. However, the spicy nature of Sichuan cuisine is not a single spicy, but an interweaving of spicy, spicy, sour and spicy, fishy and other flavor types.
As the pioneer of high-quality characteristic Sichuan tune, Dingdianer Food is well versed in this. After more than 20 years of intensive cultivation, Dingdianer Food has developed and launched a series of "spicy" products belonging to Dingdianer through qualitative and quantitative analysis of the flavor type of traditional Sichuan cuisine, which not only pursues the ultimate in technology, but also continuously innovates in the formula, perfectly integrates traditional craftsmanship with modern technology, and shows the infinite possibilities of spicy.
Ding'er spicy chicken seasoning, set the fragrant hemp of red pepper, the mellow and spicy taste of dried chili pepper and the fresh fragrance of chicken, suitable for all kinds of spicy dishes, salty, fresh and fragrant, spicy and mellow, people can't stop chopsticks.
A little bit of hemp fragrant pot sauce, the traditional recipe, the sauce is red and bright, a spoonful of the pot, the spicy and fresh fragrance is released instantly.
A little dry pot sauce, selected from the best Hanyuan Gong pepper, Pixian bean paste and a variety of natural spices, made with a secret recipe, a spoonful of sauce, full of fragrant, hot and spicy dishes on the table.
A little spicy grilled fish sauce, selected high-quality natural spices, accurately restore the classic taste of Wanzhou grilled fish. During cooking, the spicy flavor slowly seeps in, and it is delicious and enjoyable!
To make special Sichuan dishes, use a little special Sichuan tune!Adhering to the concept of "same origin of flavoring, simple cooking, safety and health", Dingdianer Food has always been committed to the standardized seasoning of Sichuan cuisine and the research of Sichuan cuisine food culture. To make Sichuan cuisine, choose a little "spicy" series of sauces, and one sauce will make the chef famous!
In addition to mutton soup on the winter solstice, try to get together with relatives and friends, use a little high-quality Sichuan sauce, make a table of delicious dishes, come to a ** roast lamb, fry a plate of spicy chicken, and then match a plate of dry pot ......It's hard to think about!Give it a try!