Sichuan cuisine includes Maoxuewang, boiled fish, husband and wife lung slices, husband and wife lung slices, saliva chicken, Mapo tofu, Jianghu broadsword ear slices, Chili strips and bones. Maoxuewang: Maoxuewang is a famous Sichuan dish, which has been included in the national standard system of Chongqing cuisine. Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. Boiled fish: Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat".

Sichuan cuisine includes Maoxuewang, boiled fish, husband and wife lung slices, husband and wife lung slices, saliva chicken, Mapo tofu, Jianghu broadsword ear slices, Chili strips and bones.

1, Maoxuewang: Maoxuewang is a famous Sichuan dish, which has been listed in Chongqing Food Standard System of National Standards Committee. Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy.

2. Boiled fish: Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. "Oil is not greasy, spicy but not dry, hemp is not bitter, and the meat is smooth and tender.

3. Husband and wife lung slices: Husband and wife lung slices are traditional dishes in Chengdu, Sichuan, and belong to Sichuan cuisine. This dish was created by Guo Chaohua and Zhang Tianzheng.

4, saliva chicken: saliva chicken is a traditional famous dish in Sichuan Province, belonging to Sichuan cuisine. This dish is rich in spices, which combines spicy, fresh and tender.

5. Mapo Tofu: This dish is hemp, spicy, fresh, fragrant, spicy, green, tender and crisp, which shows the characteristics of spicy and delicious Sichuan cuisine.