When it comes to Sichuan cuisine, the first thing that comes to mind is Sichuan pork. Husband and children love to eat, and they can solve a big dish at a time.

This dish is cooked in almost every household in Sichuan and has always been regarded as the first in Sichuan cuisine. At ordinary times, if you come to your home as a guest, this dish will definitely shine.

Why is cooked pork called cooked pork? In fact, as the name implies, it means cooking again. Pork belly with green garlic sprouts and green pepper, the color scheme looks good. That taste is really enjoyable. Pork slices are fat but not greasy. The more you eat, the more fragrant you get.

Bean paste and lobster sauce are the essence of this dish. Don't forget to put these two seasonings.

Second, Mao Wangxue

Maoxuewang is a famous Sichuan dish and one of the originators of Chongqing Jianghu cuisine.

Duck blood is the main ingredient, and cooking skills are mainly cooking. It is spicy and spicy, originated in Chongqing and popular in southwest China.

This dish is famous for cooking raw blood and eating it now, and tripe is the main ingredient. The soup is red and bright, spicy and tender. Appetite, stimulate appetite.

You can put your favorite ingredients, such as eel slices, hairy belly, squid, fat sausage, lunch meat and so on.

Third, fish-flavored shredded pork.

Fish-flavored shredded pork is a famous dish in Sichuan. This dish is shredded tenderloin fried with pickled peppers, ginger, garlic, sugar and vinegar. It was created by a Sichuan cuisine chef in the Republic of China, and it is said that it was inspired by shredded pork with pickled peppers.

It tastes salty, fresh, sour and sweet, with strong onion, ginger and garlic flavor. Usually I cook this dish at home, and I will put shredded carrots, shredded bamboo shoots and shredded fungus. In addition, be sure to put Pixian bean paste.

Fourth, Mapo tofu

Mapo tofu was rated as one of the top ten Sichuan dishes. This dish is characterized by hemp, spicy, spicy, fragrant and tender. Hemp comes from pepper and spicy comes from pepper. This dish highlights the spicy characteristics of Sichuan cuisine, with unique taste and smooth taste.

Verb (abbreviation of verb) kung pao chicken

Kung pao chicken has been rated as one of the top ten classic dishes in Sichuan, and it is a famous traditional dish at home and abroad. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available, with slightly different practices.

Kung pao chicken is attractive in color, sour and refreshing. Chicken is tender, peanuts are crisp, and green onions are delicious. This is a super meal. Many restaurants have kung pao chicken mixed rice and kung pao chicken noodles.

Sixth, Dongpo elbow

People who love to eat Dongpo elbow are still fresh in their memories. Fresh and sweet taste makes people drool when you think about it. The practice of Dongpo elbow is actually not that difficult. Just master the ingredients and time.

Seven, husband and wife lung tablets

Husband and wife lung slices are bright red in color, soft and tender in texture, and spicy and fragrant in taste. I have a friend who works in the catering industry. The best seller in his shop is husband and wife lung slices. Eight, boiled meat slices

Boiled sliced pork is an innovative famous dish of Han nationality, belonging to Sichuan cuisine. The meat is very spicy, tender and delicious.

Nine, spicy chicken

This is a classic Sichuan dish, which is generally made of whole chicken as the main ingredient, with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials refined. Deeply loved by people all over the world, this dish is reddish brown, shiny and spicy.

manufacturing method

First, cut the chicken, green pepper and red pepper into cubes.

Ten, fish with Chinese sauerkraut

Fish with Chinese sauerkraut is a traditional Sichuan dish, which is mainly famous for its sour and spicy taste. In addition, the fresh and tender fish has captured the taste buds of many foodies.

Now many Sichuan restaurants take this dish as the main dish, which shows that it has a certain position in Sichuan cuisine. In fact, the practice of pickled fish is not difficult. As long as you master the skills, you can make fresh and delicious fish with Chinese sauerkraut at home.