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Sichuan, a gastronomic paradise, is home to a myriad of delicacies. Among them, back pot meat and pickled kimchi are undoubtedly two bright pearls in Sichuan's food culture. Although they may seem low-key, they exude a unique charm that has made countless diners fall in love with them.
Back to the pot meat, a classic Sichuan cuisine made with pork belly as the main ingredient, with bean paste, garlic sprouts and other seasonings. In Sichuan, there are strict standards for the production of back-to-pot meat, and every step is crucial, from the selection of ingredients to the cooking skills. After careful cooking, the meat is fresh and tender, the color is red and bright, melts in the mouth, and is spicy and delicious. In Sichuan, back-pot pork is often used as a hospitality dish, because it means "prosperous" and "happy".
Pickled kimchi is a frequent guest on the table of the Sichuan people. Sichuan's pickled kimchi is famous for its unique sour and spicy flavor and crisp texture. In Sichuan, almost every family has their own secret recipe for kimchi. From cabbage and radish to peppers and cucumbers, a variety of vegetables can be used as ingredients for kimchi. After a period of pickling and fermentation, the vegetables become sour and spicy and delicious, making them a good companion for summer heat and appetizers.
Although there are big differences in flavor and texture between back-to-the-pot meat and pickled kimchi, they have something in common. Both are delicacies on the table of the Sichuan people, and both are made with unpretentious ingredients. Whether it is the spicy and delicious back pot meat, or the sour and spicy refreshing pickled kimchi, they all reflect the unique flavor and cooking skills of Sichuan cuisine.
Sichuan back pot meat and pickled kimchi, this low-key combination, but with infinite gastronomic charm. They are the treasure of Sichuan food culture and the pride of Chinese cuisine. Let's savor this pair of delicacies and feel the feast they bring!