1. Fish-flavored shredded pork

A famous Sichuan dish, fried pork tenderloin with pickled peppers, ginger, garlic, sugar and vinegar, was created by a Sichuan chef in the Republic of China. It is salty, fresh, sweet and sour, rich in onion, ginger and garlic, and its flavor is made from seasonings. This method originated from the unique method of cooking fish in Sichuan and has been widely used in Sichuan-style cooked dishes.

2.

kung pao chicken's famous traditional dishes are included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and their raw materials and methods are different. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the Hu chili pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day, and this dish has also been summarized as Beijing Palace Cuisine.

3. Boiled pork slices

A famous local dish with pork tenderloin as the main ingredient, which originated in Zigong and spread in the southwest, is a famous home-cooked dish in Sichuan cuisine. Because the meat slices are not greased, they are boiled in water, hence the name "boiled meat slices". The meat is spicy, soft and chewy. When eating, the meat and vegetables are fresh, the soup is red and shiny, and the spicy taste is strong. It is the most suitable for cooking and is one of the home-cooked foods. The characteristics are "hemp, spicy, fresh and fragrant".

4. Husband and wife lung slices

A traditional famous dish in Chengdu, Sichuan Province belongs to the Sichuan cuisine. Created by Guo Chaohua and Zhang Tianzheng, it is usually made of cow scalp, heart, tongue, tripe and beef, marinated and sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it. It is fine in production, beautiful in color, tender and delicious, spicy and fragrant, and very palatable.

5. Mapo Tofu

One of the traditional famous dishes in Sichuan Province, this dish is spicy, spicy, fresh, fragrant, hot, green, tender and crisp, which fully shows the spicy characteristics of Sichuan cuisine. On September 11, 2118, "Chinese Cuisine" was officially released, and "Mapo Tofu" was rated as one of the top ten classic dishes in Sichuan.