Sichuan Casserole

It is said that Sichuan is famous for its beautiful women and delicious food. Indeed, Sichuan is famous for its beauty. For example, Sichuan-style casserole dishes are a favorite of many people. Although I am not from Sichuan, I follow the local customs and gradually fell in love with this delicacy. Especially nowadays, people's living standards have greatly improved, their requirements for food are becoming more diversified, and their requirements for the variety, color, aroma, taste, shape and utensils of dishes are also getting higher and higher.

"Sichuan Clay Pot Dishes" is a cooking and food book published by Sichuan Science and Technology Press in 2005. The author is Guo Yuanguang. It mainly introduces the ingredients and cooking methods of 60 local Sichuan-style casserole dishes.

Clay pot dishes occupy a very important position in Sichuan cuisine, and they are an important part of Sichuan cuisine.

In order to adapt to the new development needs of the market, the author has carefully compiled the book "Sichuan Clay Pot Dishes", introducing the production techniques and characteristics of 60 dishes. Each dish is accompanied by a beautifully colored picture, and is classified into poultry, fish, nourishing and strengthening, beauty and skin care, fruits and vegetables, and pots and clay pots. The selected dishes can be prepared by general restaurants and ordinary families, and we strive to ensure that the main and auxiliary ingredients can be purchased locally. Those who have a basic knowledge can learn in a more standardized and systematic way, while beginners can learn it by following the pictures and texts. In terms of taste, the cuisine highlights the spicy, rich, and fresh characteristics of Sichuan cuisine, while there are also light, fragrant and fresh seasonal dishes. [1]

About the Author

Guo Yuanguang, Chinese cooking master, senior cooking technician, Sichuan cuisine cooking master, executive director of Sichuan Cooking Association, vice president of Sichuan Famous Chefs Association, vice chairman of Deyang Cooking Association, senior examiner of Sichuan National Vocational Skill Certification, judge of the first Deyang Famous Snacks Selection in 1991, judge of the first Deyang Sichuan Cuisine Competition in 2002, judge of the first Sichuan Cuisine Competition in China in 2003, judge of the 2004 China Fermented International Boutique Dishes and Food Culture Exhibition, judge of the 2005 Sichuan Third Broken Rice Sprout Cup Cooking Competition.

During his 45-year career as a chef, he was once the manager of the Vegetable and Aquatic Catering Service Company in Guanghan City, Sichuan Province, worked as the deputy manager and head chef of the Huazhu Restaurant in Beijing for two years, worked as a chef in the United Arab Emirates in the Middle East for two and a half years, worked as the head chef of the Shek Restaurant in Mozambique, Africa for two and a half years, and worked as the head chef in the China Hotel and Litao Restaurant in New Jersey, USA for about eight years. He is currently the general manager and executive chef of the Guanghan Sanxingdui Nanhai Fishing Village Hotel.

Table of contents

Livestock Meat

1 Chicken Casserole with Mushrooms

2 Spicy Chicken Casserole

3 Casserole Chicken Hoof Round

4. Claypot Konjac Duck

5 Preserved Vegetable and Duck Casserole

6 Chestnut Casserole

7 Pork Hoof and Radish Casserole

8 Braised pork elbow casserole

9 Homemade Beef Casserole

10 Beef tendon stew casserole

11 Spicy Lamb Casserole

12 Family Fun Lamb Casserole

13 Spicy Braised Pork Casserole

14 Braised Rabbit in Casserole

Fresh fish

15 Lu Lamb Casserole

16 Hot and Sour Golden Carp Casserole

17 Scallop Middle Section Casserole

18 Cured Carp Casserole

19 Braised Eel Casserole

20 Salmon Casserole

21 Casserole with Three Fresh Mandarin Fish

22 White Sauce Crab Casserole

23 Seafood Casserole

Nourishing and strengthening

24 Cordyceps Pigeon Casserole

25 Gastrodia elata fish head casserole

26 Ginseng and Chicken Casserole

27 Angelica Lamb Casserole

28 Elbow and Tripe Casserole

29 Sichuan Fritillary Chicken Casserole

30 Dangshen Casserole Duck

31 Chinese Yam and Turtle Casserole

32 Red wolfberry black-bone chicken casserole

33 Date Hawthorn Oxtail Casserole

34 Almond Pork Lung Casserole

35 Eucommia Trotter Casserole

36 Longan Beef Clay Pot

37 Kidney-nourishing Dog Meat Casserole

38 Guiqi Longfeng Casserole

(three)