The names of Sichuan cuisine are:

1. Mapo Tofu:

Mapo Tofu is one of the traditional famous dishes in Sichuan Province and belongs to Sichuan cuisine. It is tofu, the auxiliary materials are: garlic sprouts, minced beef, the seasonings are watercress, chili noodles, Sichuan pepper noodles, soy sauce, etc. The numbness comes from Sichuan peppercorns and the spiciness comes from chili noodles. This dish is spicy, fresh, fragrant, hot, green and tender. , crispy, spicy Sichuan cuisine.

2. Twice-cooked pork:

Twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you must think of twice-cooked pork. Twice-cooked meat is full of color and flavor, and is the dish that most people choose for their meals.

3. Fish-flavored shredded pork:

Fish-flavored shredded pork is a famous Sichuan dish. It is salty, fresh, sour and sweet, with a rich onion, ginger and garlic flavor. Its flavor is prepared by condiments. This method originated from Sichuan folk's unique fish cooking seasoning method, and now it has been widely used in Sichuan-style cooked dishes.

4. Boiled fish:

Poached fish, also known as boiled river fish and boiled fish fillet, is a famous dish in the Sichuan and Chongqing regions of China and belongs to the Sichuan cuisine. It was first popular in Cuiyun Township, Yubei District, Chongqing City. Boiled fish is usually made from fresh grass carp, bean sprouts, peppers and other ingredients. Its characteristics are "oily but not greasy, spicy but not dry, numb but not bitter, and the meat is smooth and tender".

5. Husband and wife's beef slices:

Husband and wife's lung slices is a traditional famous dish in Chengdu, Sichuan Province and belongs to Sichuan cuisine. Usually beef scalp, beef heart, beef tongue, tripe and beef are used as the main ingredients, braised and then sliced. Then add chili oil, pepper noodles and other auxiliary ingredients to make red oil and pour it on top. It is finely made, beautiful in color, tender in texture, fresh in taste, spicy and fragrant, and very palatable.