Guidance: Sichuan food that is not spicy is usually only used for important banquets and occasions where VIPs are received, because the production procedure is very complicated and the chef's skills are very demanding. If ordinary people want to eat, they need to go to a customized store, and their consumption is generally higher.

For example:1-one of the most famous state banquets, boiled cabbage, the basic requirement is that the soup is like water, but the process of cooking this soup is 998 1. The time required for cooking chicken and duck ribs is unknown. After all, it is someone else's secret recipe. Anyway, we should add more N kinds of ingredients, but at the same time, we should ensure that the boiled soup is not oily or greasy, fragrant and refreshing, that is, the soup is like water.

2- Chicken tofu pudding, basic requirements, eat chicken without eating chicken, eat meat without eating meat, and make vegetarian dishes with vegetarian dishes. When you think about this state, you will know how complicated the process is. And the taste is light and mellow.

3- Overview: Yipin Gong Yan, dried shark's fin, abalone in white sauce, lotus root fish maw, sliced hibiscus chicken, eight-treasure duck, dried salted duck, tea duck with ginger sauce ... Look at these names, they are basically meat, but the taste they make is all required. Meat dishes are not meaty. If the chef doesn't tell you that they are meat dishes, you think you are eating them.

Summary: Not spicy Sichuan food is not unaffordable, but it is not as common as spicy Sichuan food in the consumer market, and people's awareness of it is too small. The reason for saying this is that Sichuan cuisine, which is not spicy, requires too much from the chef and its production process is complicated. There are too many procedures for food processing. Sometimes, a dish may need to be prepared several days in advance. This kind of dish is basically enjoyed by the rich. We ordinary people have neither time to enjoy food nor such hobbies, so its consumer market is not hot.

Sichuan cuisine can become one of the four major cuisines in China because it has both popular Jianghu dishes and high-grade family banquet dishes. To what extent was the high end? Chiang Kai-shek, the head of state during the Republic of China, was rejected by Aunt Yan, the leading figure of Sichuan cuisine at that time. Liu Xiang, the king of Sichuan, wanted to invite Zhang Xueliang to an aunt's banquet. Because he didn't book in advance, he had to contact other scheduled diners privately, and he could only hold a banquet in time at the price of one seat and three seats. After the founding of the People's Republic of China, among the four famous chefs in China appointed by Chairman Mao and Premier Zhou, two are Sichuan chefs, and the other two are Cantonese chefs and Huaiyang chefs. During the period of 1959, Beijing Hotel, which often receives foreign guests from all over the country, announced the menus of famous hotels in Beijing, including more than 400 famous dishes from all over the country, among which Sichuan cuisine is the most included, and quite a few of them are not spicy. In recent years, US President Barack Obama and German Chancellor Angela Merkel have visited China successively, and the China administration has taken Sichuan cuisine as the main course.

It should be said that you can't eat! Sichuan banquet is mainly steamed dishes, supplemented by fried, boiled and cold dishes. The main course is not spicy, although the price of ingredients is not high, but the production process is complicated, foreigners think it is unfair to them not to eat spicy food in Sichuan cuisine restaurant. You did, and no one ordered it. So ordinary outsiders are out of reach.

Authentic Sichuan cuisine, due to historical and geographical environment and other reasons, pays attention to all kinds of dishes and tastes! Chicken bean curd, tea duck, steamed sauce ball, boiled cabbage, peony fish fillet, etc. They are all non-spicy dishes, as well as Sichuan-style pork and kung pao chicken. None of them are very spicy! Due to the complexity of cooking technology and materials, many chefs and restaurants are reluctant to cook now, and there are no certain consumers to order! Leading some mainlanders to think that they are eating hot pot, if the general Sichuan restaurant! I think it is, judging that Sichuan cuisine is only spicy!

Because spicy can cover all flavors, the ingredients are a little poor and can't be detected.

What you can afford is hot pot, roadside stalls, peppers, peppers and monosodium glutamate.