Mapo tofu is one of the traditional famous dishes in Sichuan, belonging to Sichuan cuisine. The main ingredient is tofu, the auxiliary materials are garlic sprouts and beef foam (other meats are also acceptable), and the seasonings are douban, pepper noodles, pepper noodles and soy sauce. Hemp comes from Chili noodles, and spicy comes from Chili noodles. This dish is hemp, spicy, fresh, fragrant, spicy, green, tender and crisp.

2. kung pao chicken

Kung pao chicken is a famous traditional dish at home and abroad, which is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine with different raw materials and practices. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish is also listed as a Beijing court dish.

3. Deng Ying beef

Deng Ying beef is a traditional local delicacy in Dazhou City, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew carefully, with endless aftertaste. Light and shadow, that is, shadow play, is a person who uses light to make hides or cardboard.

The outline of the object is projected onto the curtain. Calling this kind of beef "light and shadow" means that its meat slices are thin enough to reveal objects under the light, just like the curtain in a shadow play.

4. stewed beef

Traditional dishes with distinctive features belong to Sichuan cuisine. The main ingredient is lean beef. Accessories include bean sprouts, duck blood, broth, lettuce or other vegetables, and vermicelli. Seasoning onion, salt, soy sauce, pepper, monosodium glutamate, cooked vegetable oil, dried Chili, Chili oil, pepper, fermented mash juice, wet starch, Pixian bean paste. Because the beef slices in the dish are all cooked with spicy soup, it is named boiled beef.

5. Fish-flavored shredded pork

Fish-flavored shredded pork is a famous dish in Sichuan. This dish is pork tenderloin fried with pickled peppers, ginger, garlic, sugar and vinegar. It was created by a Sichuan cuisine chef in the Republic of China, and it is said that it was inspired by shredded pork with pickled peppers.

Fish-flavored shredded pork is a famous Sichuan dish, salty, sweet and sour, rich in onion, ginger and garlic, and its flavor is made of seasoning. This method originated from Sichuan's unique method of cooking fish and is widely used in Sichuan cuisine.