Kung pao chicken is a famous dish in Sichuan cuisine and one of the most famous specialties in Sichuan. Kung pao chicken is red but not spicy, spicy but not fierce, with crisp meat and good taste, which is deeply loved by everyone.
3. Husband and wife lung slices are famous dishes in Sichuan cuisine, which are generally pickled with cow scalp, heart, tongue, tripe and beef, and then sliced. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. Husband and wife lung slices, with fine production, bright color, tender and delicious, spicy and fragrant, are very palatable.
4. Mapo Tofu, also known as Chen Mapo Tofu, is one of the local traditional dishes in Sichuan Province. The main raw materials are tofu, minced meat, pepper and pepper. Mapo tofu has a deep red and bright appearance, and its red, white and green colors are in sharp contrast. The shape of tofu is not rotten, but it tastes hemp, spicy, spicy, tender, crisp, fragrant and fresh, which highlights the "spicy" characteristics of Sichuan cuisine.
6. Boiled beef, the main ingredient is lean beef. Accessories include bean sprouts, duck blood, broth, lettuce or other vegetables, and vermicelli. Seasoning onion, salt, soy sauce, pepper, monosodium glutamate, cooked vegetable oil, dried Chili, Chili oil, pepper, fermented glutinous rice juice, wet starch and Danxian bean paste. Because the beef slices in the dish are all cooked with spicy soup, it is named boiled beef. This dish is spicy, delicious, smooth and full of flavor, and has the spicy, spicy and spicy flavor of Sichuan hot pot.