Sichuan Cuisine is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series. The raw materials are mainly pork hind legs, green peppers, garlic seedlings and so on. , unique taste, bright color, fat but not greasy.

2. Husband and wife lung slices

Husband and wife lung slices are a famous dish in Chengdu, Sichuan Province, 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.

3. Garlic and white meat

White meat with garlic paste is a dish, which belongs to Sichuan cuisine. The main raw materials are garlic paste and meat. It is delicious and nutritious. Eat with chopsticks when you eat. With the hot air, the mixed smell of soy sauce, Chili oil and garlic goes straight to the nose, which greatly stimulates people's appetite. Garlic is rich, fat but not greasy.

4. Zhangcha Duck

Zhangcha duck is a special traditional dish at the Sichuan banquet. This dish is made of Chengdu South Road Duck, which is made with more than ten kinds of seasonings such as sugar, wine, onion, ginger, cinnamon, tea and star anise, and smoked with camphor wood chips and tea, hence the name "Zhangcha Duck".

5, white oil tofu

White oil tofu is a traditional dish in Sichuan Province. It belongs to Sichuan cuisine. The main ingredient is tofu, which tastes delicious. The craft is burning and salty. It tastes sweet and salty. Sweetness: tofu, lard, sugar, monosodium glutamate, pea powder, soda, etc. Salty taste: use salt water and add white pepper.