Sichuan famous dishes are:
1, husband and wife lung slices:
Husband and wife lung slices (Sliced beef and ox organs in chili sauce), is a Sichuan Chengdu dish, created by Guo Chaohua, Zhang Tianzheng couple.
The dish is usually made from beef scalp, heart, tongue, tripe and beef, which are brined and then sliced. Then with chili oil, pepper and other accessories made of red oil poured on top. Its production is fine, beautiful color, tender and fresh, spicy and fragrant, very palatable.
In May 2017, American GQ magazine released the latest "U.S. 2017 Dining Ranking" by Brett Martin, a master of dining appreciation, and the signature cold dish "husband and wife lung slices" of PepperTwins Double Pepper Szechuan Cuisine Restaurant in Houston topped the list. " topped the list.
2, back to the pot of meat:
The incarnation of Sichuan cuisine, mention of Sichuan cuisine is bound to think of back to the pot of meat. It is colorful and fragrant, colorful and eye-catching, is the first choice for the next meal. Ingredients vary, in addition to garlic seedlings (green garlic) can also use colored peppers, onions, leeks, helmets, etc. to make back to the meat, each family has its own secret recipe.
Huihuan Pork is very important in Sichuan cuisine, and Huihuan Pork has always been considered the top of Sichuan cuisine.
3, mouth watering chicken:
Mouth watering chicken is a cold dish, rich in spices, set of spicy, fresh, fragrant, tender and cool in one. There are "famous for three thousand miles of Sichuan, taste pressure Jiangnan twelve states" of the name. "Mouth watering chicken" this name at first listen to feel a bit indecent, the brain may appear a drool drip da look, the reason why called mouth watering chicken also because there are a lot of pepper, eat will be numb to the mouth paralyzed involuntarily drooling.
4, fish-flavored eggplant:
Fish-flavored eggplant is one of the traditional specialties of Sichuan Province. Belonging to the Sichuan cuisine system is more representative of the fish flavor type of famous dishes. Fish fragrant series of Sichuan cuisine, the most important auxiliary material Pixian Douban. The main ingredient with PI County bean plus other seasonings burned out of the dishes, the flavor is heavy and long, lingering aftertaste, aftertaste, so called aftertaste.
5, Ma Po Tofu:
Ma Po Tofu, is one of the traditional dishes in Sichuan Province, belongs to the Sichuan cuisine. The main ingredients are ingredients and tofu, the main ingredients are tofu, minced beef or minced pork, chili peppers and peppercorns. The hemp comes from the pepper, spicy from the chili, this dish highlights the characteristics of Sichuan cuisine "spicy". It has a unique flavor and smooth texture.
Expanded Information:
Sichuan cuisine has a long history and a long history, and it is one of the four major Chinese cuisines. Sichuan cuisine began in the Qin and Han dynasties, and after a thousand years of development, there are about 3,000 varieties so far, including more than 300 famous dishes.
The flavor of Sichuan cuisine can be roughly summarized as follows: fresh and mellow and thick, with fresh and clear long; a wide set of folk flavors, known for both spicy and spicy, pay attention to the color, aroma, taste, shape, especially highlighting a "taste" word, so the catering industry experts on the Sichuan cuisine has "a dish a pattern, a hundred dishes, a hundred flavors! "
Sichuan cuisine has been recognized as one of the most popular and popular cuisines in the world.
Sichuan cuisine has "seven zi eight flavor" said, "seven zi" refers to sweet, sour, numb, spicy, bitter, fragrant, salty; "eight flavors" that is, fish, sour and spicy, spicy, pepper, strange flavor, spicy The "eight flavors" are fish flavor, sour and spicy, pepper and sesame, strange flavor, spicy, red oil, ginger juice, and homemade. Sichuan cuisine specializes in stir-fry, slippery, stir-fry, explosive, stir-fry, deep-fried, boiled, simmered and other nearly 40 kinds. Especially small fry, small fried, dry stir-fry and dry burning has its own unique characteristics.
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