川菜還有不辣的？這道川菜差點失傳

Is There a Non-Spicy Sichuan Dish? This One Almost Vanished

將雞肉剁碎。

多次少量加入姜蔥水。

取3至4個雞蛋，只用蛋白部分。

加鹽攪拌。

加入水淀粉、高湯。

混合豬油及色拉油，加入雞淖，炒一分半鐘左右。

制作完成的“雪花雞淖”

吃雞的最高境界是什么？是“吃雞不見雞”。因制作過程極其復雜，這道川菜幾乎失傳，在為數不多能找到它的川菜店里，這道菜的售價不菲。

What is the ultimate experience of eating chicken? Eating chicken without seeing it! Due to its intricate cooking process, this Sichuan cuisine has almost been lost. It is now only available in a few Sichuan cuisine restaurants, and it comes with a hefty price tag.

This is “Snowflakes Minced Chicken”, a non-spicy cuisine. Its ingredients are surprisingly simple just tender, meaty chicken breast and fresh eggs. The dish, white as snow, offers a salty and dense taste with a“cloud-like” shape and　texture to retain the　essence of traditional　Sichuan cuisine, demonstrating a　distinct style in forms. The“snowflakes” gets its name from its　unique appearance - the thin chicken　slices floating in the pot are like　snowflakes, delivering a unique flavor.　In addition, “minced chicken” refers　to the chicken slices in the Sichuan　dialect. This dish seems to be a　blooming snow lotus in Sichuan cuisine　culture, radiating purity and elegance.

“雪花雞淖”的制作需要極高的刀工和火候控制，才能達到似豆花綿潤的口感，入口即化，卻又留有濃郁的雞肉鮮香。

During the preparation of Snowflakes Minced Chicken, there are strict requirements of knife work and temperature control for chefs to achieve a smooth and moist taste akin to Douhua, melting immediately in the mouth, but leaving a strong and fresh chicken aroma.

中文作者：華西都市報-記者 舒俊瑜

英文作者：四川國際傳播中心記者劉動攝影：舒俊瑜