Dongpo elbow, cold pot fish, Dongpo meat, braised pork ribs, fish-flavored shredded pork, cooked meat, Mapo tofu, boiled fish, husband and wife lung slices and so on.

Related introduction about Sichuan cuisine:

As one of the four traditional Chinese cuisines in China and one of the eight major Chinese cuisines, Sichuan cuisine has a wide range of materials, varied seasonings, diverse dishes and equal emphasis on freshness and alcohol. It is famous for its good use of spicy spices. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad. Chengdu, the capital of Sichuan, has also been awarded the honorary title of World Food Capital by UNESCO.

Sichuan cuisine rose in the late Qing Dynasty during the Anti-Japanese War. Mainly home cooking, the materials are mostly daily. Its characteristic is that the red taste pays attention to hemp, spicy and fragrant, and the white taste is salty and fresh, but it is still slightly spicy. Representative dishes include shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan pork, Dongpo elbow and so on.