2. Boiled beef: The main ingredient of traditional Sichuan cuisine with Sichuan characteristics is lean beef, which is common in the market. Accessories include bean sprouts, duck blood, soup, bamboo shoots or other favorite vegetables. Cook the side dishes first, and then cook the beef with soup. Because the beef slices in the dish are cooked with spicy soup and then poured with hot oil, it is called boiled beef.
3, Meishan Dongpo meat: Dongpo jar meat, also known as "Dongpo meat", also known as barbecue, rolled meat, Dongpo meat, is a traditional dish in Meishan; According to historical records, this dish was first created by Su Dongpo, who cooked it himself, among which barbecue is the most famous. In the poem, he described his cooking experience: "fire comes slowly, water comes less, and fire comes beautifully." But people burned "Dongpo Meat" in his name, which is said to be an interesting story when he returned to Hangzhou as a local official for the second time. And will not be described in detail here. Regarding the cooking method of this dish, Su Dongpo's "Carnivore" has detailed records: "Dongpo Meat" is good in color and flavor, fat but not greasy at the entrance, and delicious with wine. This is a traditional Han cuisine, which is very popular in Jiangsu and Zhejiang provinces. On the basis of absorbing the essence of Sichuan, Sichuan cuisine chefs inherit the cooking skills of Sichuan cuisine and satisfy the tastes and characteristics of Sichuan people. When cooking, cut the pork belly into pieces, coat the bottom of the pot with onion and ginger, add wine, sugar, soy sauce and other spices, add broth, and simmer over low heat.
4. Husband and wife lung slices Couple lung slices are quite famous in Chengdu, Sichuan. As long as it is mentioned, it will be recalled for a long time. It was first invented by Guo Chaohua and Zhang Tianzheng, and later it was widely circulated and loved by everyone. The main ingredients of husband and wife lung slices are usually the body parts of cattle, mainly including scalp, beef heart, beef tongue, tripe and beef. They are marinated in secret gravy, then sliced and stirred with Chili oil, chopped green onion and Chili noodles. The chess pieces are delicious in color and spicy, which is very suitable for eating.
5. kung pao chicken: kung pao chicken is the representative dish of Chengdu government in Sichuan, which belongs to Sichuan cuisine and is also called kung pao chicken by the people. The word "Bao Gong" in kung pao chicken is Ding Baozhen, the young prince in Xianfeng period of Qing Dynasty, and the young prince is also called Bao Gong, so the name of this dish is Ding Baozhen. The origin of famous food allusions, Ding Baozhen, governor of Shandong Province in Qing Dynasty, mobilized dozens of chefs in Jinan to cook various famous dishes for them. Some people say that he put a piece of fried chicken on every table at the banquet, and every time this dish was well received by the guests and was very popular. Later, he was promoted to the governor of Sichuan and brought this dish to Sichuan. After processing and transformation by Sichuan chefs, the technology is more exquisite and the quality is better. Later, it was used by Sichuan officials to pay tribute to the emperor and developed into a famous dish for the emperor.
6. Fish-flavored eggplant: The classic "fish-flavored" sauce is made of cream.
7. Dongpo elbow: Dongpo elbow is a classic local dish in Sichuan, and Meishan local dish belongs to Rong Pai Sichuan cuisine in Shanghe Port. It is a Sichuan dish with pork elbow and snow mountain beans as raw materials. According to legend, when Su Dongpo's wife Wang Fu was stewing her elbow at home, her elbow was stained with butter because of her negligence. She quickly added various materials and cooked carefully to cover up the burning smell of her elbow. Unexpectedly, this little yellow elbow was delicious, and Su Dongpo was overjoyed. Su Dongpo not only repeatedly concocted and left records, but also vigorously publicized his relatives and friends. Therefore, "Dongpo elbow" was handed down from ancient times.
8, boiled fish, boiled fish in Chili oil: fishing in the hot Chili oil sea. In the late 1990s, when Sichuan people's food craze swept through China, this dish became the center stage. This is the dramatic core of a fish full of calories. Add dried peppers and Sichuan peppers to the excellent ocean iron plate. Chopsticks should be used to pick out fish pieces from sesame oil: the oil itself should not be eaten.
9. Taibai Duck: Taibai Duck, also known as Taibai Duck, is one of Sichuan dishes. The source of famous food allusions originated from the Tang Dynasty and was related to the poet Li Bai. Li Bai, a poet, moved to Longchang, Jinzhou with his daughter when he was young, and left Sichuan at the age of 25. He has lived in Sichuan for 20 years and likes to eat braised duck, a famous local dish. Li Bai was favored by Emperor Xuanzong of the Tang Dynasty in the first year of Tianbao, and went to Beijing to worship the Hanlin. When he was young, he used boiled ducks as raw materials and steamed ducks such as carved flowers, medlar and notoginseng to worship Xuanzong. The emperor was very happy and named this dish "Taibai Duck", which was handed down from generation to generation and became a famous dish in Sichuan.
10, boiled cabbage: boiled cabbage is a famous Sichuan dish, a classic representative dish of Chengdu Gongting cuisine, belonging to Sichuan cuisine series; Huang, a famous chef of Sichuan cuisine, was founded in the imperial dining hall of the Qing Palace, and was later inherited by Luo, a master of Sichuan cuisine, and became a delicacy at the state banquet. It is said that boiled cabbage was cooked in the dining hall by Huang, a famous Sichuan cuisine chef appreciated by Empress Dowager Cixi in the Qing Dynasty. When Huang was a chef, he often belittled Sichuan food as "only spicy, not delicious". He pondered for a long time in order to refute the rumor and prove it. After a hundred attempts, he finally created the "boiled cabbage", an extremely complicated and minimalist gourmet dish, which swept away the grievances of Sichuan cuisine for centuries. After that, Huang Jing brought this dish back to Sichuan and spread it widely. Boiled cabbage became a national banquet dish and a delicacy for guests after the founding of the People's Republic of China.