雞胸肉做豆腐花，這是什麽神仙川菜？

說到川菜，很多人的第一印象就是麻跟辣，這其實是個誤解。國宴級別的十大川菜之一“雞豆花”，清香淡雅、鹹鮮醇厚，絕對能讓你對川菜大為改觀。
Speaking of Sichuan cuisine, the first thing popping up in your mind is probably the spicy and numbing flavor, which is actually a stereotype. Chicken Tofu Pudding, as one of the ten Sichuan-style dishes which often show in national feasts, is light, salty, mellow and full of umami. It will definitely change the impression of Sichuan cuisine in your mind.

[@suelovescats]

Very beautiful presentation ... looks yummy , i would love to taste that!! 😊😊😊

[@magedgonzalezmedhat64]

The presentación is impecable...I hope the flavor too, greetings from México..

[@曹小姐-f2v]

綠色的湯汁是什麼

[@hehehehehe923]

辣椒未进入四川前的古法川菜？

[@hehehehehe923]

不过古代是用磨盘去磨鸡茸的吧？

[@biggusballuz5405]

就沒有辣椒罷了，有花椒而已。

[@hunters1031]

看起來很舒服，吃起來應該綿密

[@pqlasmdhryeiw8]

What's the green liquid?
In the processor, what's that orange thick liquids? It looks like a mixture between oyster sauce and honey.

[@elainez6198]

The green liquid is mixed by chicken stock and a little bit spinach juice. The orange thick liquid is a Chinese flavouring called Chicken Bouillon.

[@pqlasmdhryeiw8]

@@elainez6198 thank you so much!

[@yingpingshome4884]

很想吃一次(๑• . •๑)

[@feiarchi4228]

太難了！欣賞一下就好