Food in China, taste in Sichuan (Part 5)/ 食在中国，味在四川（五）

Dear Steemians，

Today I will introduce some special dishes to you. I just divide them into two parts. One is steamed dishes and the other is boiled blood curd.
今天我为大家介绍几道特殊的菜系。分为两类，一类是是蒸菜类，一类是毛血旺。

---

Steamed dishes 蒸菜

steamed pork with rice flour 粉蒸肉

Nowadays, it is popular among people in southern China. It mainly consists of streaky pork or beef and rice powder. Of course, some spicy condiments are need. The meat that is steamed is either fat or thin. It tastes crisp and refreshing. In the mainland of China, The dish tastes sharp. But on the coastal areas, it tastes light.
粉蒸肉广泛流行于中国南方，主要以五花肉加米粉及其他配料制成，蒸出来的肉有肥有瘦，酥而爽口；靠内陆地区口感偏辣，沿海地区一般味道淡一些。

Steamed Pork with Salty Stuffing 咸烧白

It is one of the most traditional dishes in Sichuan. It mainly consists of streaky pork and cardamine bean sprouts. Fat and not greasy is its unique character.
咸烧白，属于川菜菜系中很有特色的一道菜，肥瘦相间的大片五花肉和着芽菜在口中回味无穷，肥而不腻是咸烧白的最大特点。

---

Maoxuewang 毛血旺

It is a dish of boiled blood curd and other stuff with spicy sauce. The blood of the animals , like the chicken blood, is mixed with salt, and then heat the blood. After its solidifying, we can enjoy this dish. It originated from the southwest of China. Now it is widespread in China. Eating boiled blood curd is good for health. Among Sichuan cuisine, it is often offered when we eating hot pot, fish or some other steamed dishes.
这道菜又名“血豆腐”，通常配以辣味调料制作而成，是动物血加盐直接加热凝固而成的食品，源自云南少数民族；血旺对人体有着很大的好处；在川菜里，血旺经常出现在火锅、鱼菜以及蒸菜等菜品中。

---

PS: This post has several updates. (to be continued） （备注：帖子不断更新中，未完待续。）

If you like my sharing, please upvote! Many thanks >3

如果喜欢我的分享，请点赞，谢谢！