1, Dongpo elbow
Dongpo elbow, a specialty of Meishan City, Sichuan Province, is a national geographical indication product. The advantages of Dongpo elbow are soup milk, carrion elbow, tender meat, mellow meat taste, chewy head, fat but not greasy. 20 13 12 Dongpo elbow was successfully awarded the title of national geographical indication protection product.
2, Dongpo buckle meat
Dongpo braised pork is a dish named after Su Dongpo. Su Dongpo is a famous poet and gourmet in the Northern Song Dynasty. The poem "Eating Pork" records that the price of good pork in Huangzhou is as low as dirt, the rich refuse to eat it, the poor don't know how to cook, the fire is slow, the water is little, and the heat is beautiful.
This dish spread with Mr Dongpo's exile in Danzhou. In this competition, the producer turned this dish into cubes by rolling, frying, boiling and steaming, and then mixed it with secret sauce. This kind of crispy meat is delicious, fat but not greasy, and both the taste and shape are very in line with consumers' preferences.
3. Husband and wife lung slices
Husband and wife lung slice is a Sichuan dish, which was initiated by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are used as main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. It is fine in production, beautiful in color, fresh and delicious, spicy and fragrant, and very palatable.
4. Mao Wangxue
Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. Originated in Chongqing, it is popular in Chongqing and Southwest China. This is a famous traditional dish. This dish is made of raw blood and eaten while it is hot. The main ingredient is tripe, hence the name.
5. Bow chicken
Ji Bo is a famous traditional snack in Sichuan, which belongs to Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. It is made by mixing boneless chicken slices with spicy seasonings and various seasonings in a pottery bowl. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. When eating milk noodle soup, it is served with alms chicken, which has a unique flavor. 1990 won the Chengdu Individual Famous Snack Quality Award, and 199 1 was named as a high-quality famous snack by the Chengdu Municipal People's Government.