Common dishes in restaurants include Mapo tofu, Sichuan pork, moo Shu pork, kung pao chicken, fish-flavored shredded pork and so on.

1, Mapo Tofu: Mapo Tofu belongs to Sichuan cuisine. The 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.

2. Sichuan-style pork: Sichuan-style pork is one of the representative dishes of traditional Sichuan cuisine, belonging to Sichuan cuisine series. The main raw materials are pork hind legs, green peppers and garlic seedlings.

3. Xu Mu Meat: Xu Mu Meat, formerly known as Xu Mu Meat, is an ordinary traditional specialty dish. It belongs to Shandong cuisine-Confucian cuisine, one of the eight major cuisines, and is often interpreted as Xu Mu 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.

4. kung pao chicken: kung pao chicken, 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.

5. Fish-flavored shredded pork: Fish-flavored shredded pork belongs to Sichuan cuisine. It is made by shredding fresh pork, mixing it with eggs and starch, putting it in an oil pan, sliding it open, and taking it out to control 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.