1: Mapo tofu is a traditional dish of Sichuan cuisine. Its main raw material is a home-cooked dish, which is made of tofu, bean paste, minced beef, garlic sprouts, pepper and pepper. Mapo tofu was founded in the first year of Tongzhi in Qing Dynasty. There is a small restaurant near Wanfuqiao in Chengdu. Because the proprietress's surname is Chen, her face is slightly numb and she is called "Chen Mapo".
Chen is good at cooking, especially making tofu, which is deeply loved by local people. Later, with the increasing popularity, it gradually spread all over the country. Today, Mapo tofu has crossed the ocean and settled in the United States, Canada, Britain, Australia and other countries. From a light snack to an international famous dish. If you go to Sichuan, you must try Mapo tofu made by local people. Absolutely delicious.
2. Chongqing pork is a traditional Sichuan dish, also called boiled pork. With a long history and many fans, it has gradually become a famous Sichuan dish with unique flavor. Sichuan-style pork originated in rural Sichuan, and its raw materials are pork and green garlic. It tastes sweet but not greasy, and tastes delicious.
It was called "deep fryer" in ancient times. Especially those Sichuanese who have lived in other places for a long time, what they miss most is this authentic Sichuan pork. From 2065438 to September 2008, Sichuan cuisine was rated as "Top Ten Classic Famous Cuisine". The practice of Sichuan-style stew is very different in all parts of the country. Only in Sichuan can you eat authentic pork. Remember to try it sometime.
3. Husband and wife lung slices, as a famous dish in Chengdu, Sichuan, were created by Guo Chaohua and Zhang Tianzheng. Authentic husband and wife lung slices, bright red in color, soft and tender in texture, spicy and delicious. Usually beef scalp, beef heart, beef tongue, tripe and beef are used as raw materials, which are pickled first, and then seasoned with Chili oil and pepper noodles.
The prepared husband and wife lung slices are spicy, delicious, soft, waxy and smooth, and very palatable. Although there are many imitators all over the country, they can only learn from the appearance, but not from the essence. That is to say, they are similar in appearance, but very different in taste.
4. kung pao chicken, this is a famous Sichuan dish at home and abroad. At first, this dish was called "fried chicken" because it was initiated by Shandong Governor Ding Baozhen in Qing Dynasty. Later, Ding Baozhen was named "Prince Shaobao", also known as "Gong Bao", so people changed this dish to "kung pao chicken", which has been passed down to this day! Kung pao chicken is fried with fried chicken legs, dried peppers, peanuts and green onions. The dishes made are delicious, tender and smooth, spicy but not dry, slightly sweet and sour, with endless aftertaste.
5. Fish-flavored shredded pork, as a famous Sichuan dish, is named after its fish flavor. According to legend, this dish was inspired by "Shredded pork with pickled peppers" created by Sichuan chefs during the Republic of China. Fish-flavored shredded pork has the characteristics of fine selection of materials, ruddy color, slightly sour, slightly sweet and slightly spicy, and is the first choice for the next meal.
With the fish-flavored shredded pork being accepted by the people all over the country, some pirated products have also appeared. Although the color and shape are similar to the authentic ones, the taste is much worse. After tasting the authentic fish-flavored shredded pork, you will know that all you have eaten for so many years are "fakes".
6. Boiled beef is a special Sichuan dish, mainly beef. This dish is spicy, thick, smooth, tender, palatable and rich in flavor, which highlights the spicy, spicy and spicy taste of Sichuan cuisine. At 198 1, it was selected into the China menu. According to legend, during the Northern Song Dynasty, in Zigong, Sichuan, people worked in salt mines and extracted salt water with cattle as the power.
A cow was exhausted, so the workers slaughtered the beef, cleaned it, sliced it, put it in salt water and cooked it with salt, pepper and pepper. Because it is so delicious, it gradually spread all over the world. Later, after the continuous improvement of the restaurant chef, the current version was obtained.
7. Dongpo elbow, a specialty of Meishan, Sichuan, is a national geographic landmark product! Dongpo elbow made is soft and rotten in texture, mellow in meat flavor, fat but not greasy, and fragrant in lips and teeth after eating, which makes people aftertaste for a long time. According to legend, Dongpo elbow was initiated by Su Dongpo's wife Wang.
Wang once lost track of time when stewing his elbow and burned it. In order to cover up its burnt smell, he added various seasonings before burning it. Su Dongpo was full of praise after tasting it, and then constantly improved it and recommended it to relatives and friends. This delicious dish has been handed down to this day.
8. Garlic paste and white meat, which belongs to Sichuan cuisine, was once all the rage. This dish requires exquisite selection of materials, suitable cooking, fine knife work, strong seasoning and cold and hot slices. Stir well with chopsticks when eating. Accompanied by the hot air, the mixed smell of soy sauce, pepper and garlic came straight to the nose, which made people appetite. The ancestor of white meat with garlic paste is "white meat". The earliest record of "white meat" was Yuan Zhen's Dream of China in Tokyo in Song Dynasty, but the origin of "white meat" was in Northeast China and was introduced to Sichuan.
9. Zhangcha Duck is also called "Zhangcha Duck" and belongs to Sichuan cuisine. Choose the fat duck. Duck legs should be inserted with pork liver, and the taste should be measured. It should be scalded with boiling water, then smoked with a smoke stove and smoked with Zhangzhou tea or rice. After taking out of the oven, put it in a steamer and steam it thoroughly, then put it in an oil pan and fry it until it is brownish red, cut it into pieces and put it on a plate, and serve it with onion sauce, sesame sauce and lotus leaf cake. The well-made Zhangcha duck is highly sought after by foodies, and even some foreign tourists praise it. Its reputation has already spread overseas!
10: boiled cabbage, an alternative Sichuan dish, not spicy, not greasy and not heavy on taste. This dish was created by Huang, a famous chef of Sichuan cuisine, in the imperial dining hall of Qing Palace. Later, it was carried forward by Luo, a master of Sichuan cuisine, and became a delicacy at the state banquet. Boiled cabbage is made of northern Chinese cabbage and clear soup cooked in advance. After cooking, it is fresh and elegant, fragrant but not greasy, and is deeply loved by * * * at home and abroad.
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