1 Mapo tofu
Mapo tofu belongs to Sichuan cuisine. Its main raw materials are watercress, tofu, minced beef (pork is also acceptable), pepper, pepper and so on. Hemp comes from Chili, and spicy comes from Chili noodles. This dish highlights the "spicy" characteristics of Sichuan cuisine and has a unique and smooth taste.
Nowadays, Mapo tofu has crossed the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an elegant one, becoming an international famous dish.
2. Sichuan style pork
Sichuan-style pork is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series. The main raw materials are pork hind legs, green peppers and garlic seedlings.
Sichuan cooked pork originated in rural Sichuan. In ancient times, it was called frying pan, which was made by most families in Sichuan. The so-called returning to the pot means re-cooking. Sichuan cuisine plays an important role. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine.
3, moo Shu meat
Mushu meat, formerly known as Mushu meat, is a very distinctive ordinary traditional dish, belonging to one of the eight major cuisines-Confucius cuisine, which is often pronounced as Mushu meat and alfalfa meat. Its dish is made of pork slices mixed with eggs and fungus, because the scrambled eggs are yellow and broken, similar to sweet clover.
Muxiu meat is a typical northern dish. In addition to pork, eggs and day lilies, there are black fungus and magnolia slices (bamboo shoots) in Shandong, and black fungus, day lilies and cucumbers in Beijing. The advantage of this dish is that it is simple to make and the raw materials are easily available.
4. kung pao chicken
Kung pao chicken is a famous traditional dish at home and abroad. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available, and the raw materials and practices are different. 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 Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and a new dish, kung pao chicken, was formed, which has been passed down to this day and has also been summarized as Beijing court cuisine. Later, kung pao chicken also spread abroad.
5. Fish-flavored shredded pork
Fish-flavored shredded pork belongs to Sichuan cuisine. Shred fresh pork, mix in eggs and starch, put it in an oil pan, and take it out to control the oil. Then add pepper, fungus, shredded onion and so on. Stir-fry with bean paste in the oil pan to give a fragrance, and stir-fry the shredded pork in the pan. This dish is smooth and delicious.