First place: Sichuan Paoge meat, also known as Paoge meat, is the first meat in history. It is called Paoge Meat because Paoge's family had to order this dish when they had a party in Sichuan. If you can't get it, it's hard to raise your head in front of your brothers. Think about how delicious Sichuan Paoge meat will be in an era when material resources are scarce.
Second place: kung pao chicken, a classic Sichuan cuisine. According to legend, Ding Baozhen, governor of Sichuan in the late Qing Dynasty, loved this dish. Ding Baozhen was named "Ding" because of its title of Prince Shaobao. It is often used to accompany wine and accompany meals, and it is a middle and high-grade banquet dish.
Third place: Mapo tofu. Sichuan classic dishes. During the Tongzhi period of Qing Dynasty, the tofu cooked by Chen, the wife of the owner of Chengdu "Chen Hotel", had a unique flavor. People nicknamed Chen's tofu "Mapo Tofu" to distinguish it from other tofu. Mapo tofu was listed as a famous dish in Chengdu in the late Qing Dynasty, which was famous at home and abroad. This dish is suitable for casual meals and flavor banquets.
Fourth place: Fish-flavored shredded pork, a classic Sichuan dish. "Fish flavor" comes from "cooking fish ingredients to make other dishes". It is often used to accompany wine, accompany meals, and also used for light meals.
Five: Boiled pork slices. This dish is a traditional Sichuan dish. Boil with green bamboo shoots, celery and garlic seedlings, and then season with spicy and hot oil. This dish is hemp, spicy, spicy and fresh, and is deeply loved by the people. Used for general banquets and snacks.
Sixth place: white meat with garlic paste, a classic Sichuan dish, is a classic home-cooked dish made from the ancient "meat side" after many cooking improvements. Mixed with Chili oil and garlic sauce, it is full of color and flavor. Often used to accompany wine and meals.
Seventh place: Steamed pork with flour, Sichuan classic home-cooked dish. The sliced meat is served with rice flour, Pixian watercress, bean curd, knife-edge pepper and other condiments, and then steamed. It is often used in family cooking, and also suitable for light meals and general banquets.
Eighth place: Douban fresh fish, Sichuan classic home cooking. With fresh fish as the main ingredient and Pixian watercress as the seasoning, it is a typical home-cooked dish with rich flavor. Suitable for middle and low-grade banquets.
Ninth place: Sichuan kimchi, a famous table dish in Sichuan, is also called sauerkraut. It is salty and sour, crisp in taste, bright in color, appetizing and refreshing, suitable for all ages, and can be cooked all year round. It's a regular side dish at home.
Tenth place: Sichuan hot pot, also known as warm pot, is a kind of hot pot which integrates cooking and eating, is served with fire in the pot and eaten by consumers themselves. Sichuan hot pot appeared in Daoguang period of Qing Dynasty. At that time, in the Jiangbei area of Chongqing, retail investors who carried the burden bought back buffalo viscera, washed and cooked them, sliced tripe, liver and other viscera and put them on the side of the burden. On the other side of the burden, there is burning charcoal on a stove made of yellow mud, and there is a separate iron pot on the stove, which contains spicy gravy rolling around. People working by the river surrounded the stove, one person in a row, washing and eating, which was both lively and economical. This method was inherited and took root in Chongqing. Influenced by it, hot pots in all parts of Sichuan have gradually developed, with the emergence of yellow spicy diced hot pot in Xinjin, cold pot fish hot pot in Chengdu, southern Sichuan soup hot pot in Luzhou, and spicy hot pot evolved from hot pot. With the continuous development of economy and the improvement of people's living standards, there are more and more varieties of hot pot and its influence is growing. It will spread all over the country, all over the world and be loved by people all over the world.