1, Mapo Tofu: Mapo Tofu is a famous traditional dish in Sichuan Province, belonging to Sichuan cuisine. Famous food allusions have a long history. Mapo tofu originated in Tongzhi period of Qing Dynasty and was founded by the proprietress of Chengdu Wanfuqiao Chen Hotel. Because there are several pockmarked faces, it is called Mapo tofu. Old tofu is bright red in color, beef is crisp and fragrant, hemp, spicy, fragrant, crisp, tender, spicy and full in shape, and Sichuan flavor is very rich. Soon, tofu will spread far away and be sought after by diners. Scholars and poets often come here in search of food. Some kind people saw the pockmarked face of Chen and called him "Chen Mapo Tofu". This statement turned into a beautiful talk without thinking. Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop". In the late Qing Dynasty, Chen Mapo tofu became a famous dish in Chengdu.

2. Boiled beef: a traditional Sichuan dish with Sichuan characteristics. The main ingredient is lean beef, which is common in the market. Accessories include bean sprouts, duck blood, soup, bamboo shoots or other favorite vegetables. Cook the side dishes first, then the beef soup. Because the beef slices in the dish are cooked with spicy soup and then poured with hot oil, it is called boiled beef.

3. Dongpo meat in Meishan: Dongpo jar meat, also known as "Dongpo meat", also known as barbecue, rolled noodles and Dongpo meat, is a traditional dish in Meishan; According to historical records, this dish was initiated by Su Dongpo, who cooked it himself, among which barbecue is the most famous. In the poem, he described his cooking experience: "fire comes slowly, water comes less, and fire comes beautifully." But people burned Dongpo pork in his name, which is said to be an interesting story when he returned to Hangzhou as a local official for the second time. It will not be described in detail here. Regarding the cooking method of this dish, Su Dongpo's Carnivore has a detailed record: "Dongpo meat is good in color and flavor, fat but not greasy in mouth, and delicious with wine. This is a traditional Chinese dish, which is very popular in Jiangsu and Zhejiang provinces. On the basis of absorbing the essence of Sichuan cuisine, Sichuan cuisine chefs inherit Sichuan cuisine skills to meet the tastes and characteristics of Sichuanese. When cooking, cut the pork belly into pieces, wrap the bottom of the pot with minced onion and ginger, add seasonings such as wine, sugar and soy sauce, add broth and simmer over low heat.

4. Husband and wife lung slices Husband and wife lung slices are quite famous in Chengdu, Sichuan. As long as it is mentioned, it will be remembered for a long time. It was first invented by Guo Chaohua and Zhang Tianzheng, and later it was widely circulated and loved by everyone. The main components of the couple's lung slices are usually the body parts of cattle, mainly including scalp, heart, tongue, tripe and beef. Marinate with secret gravy, then slice and stir with Chili oil, chopped green onion and Chili noodles. The chess pieces are delicious and delicious, so they are very suitable for eating.

5. kung pao chicken: kung pao chicken is the representative dish of Chengdu Prefecture in Sichuan, which belongs to Sichuan cuisine and is also called kung pao chicken by the people. The word "Bao Gong" in kung pao chicken is Ding Baozhen, a little prince in Xianfeng period of Qing Dynasty. The little prince is also called Bao Gong, so the name of this dish is Ding Baozhen. The origin of famous food allusions, Ding Baozhen, the governor of Shandong Province in Qing Dynasty, mobilized dozens of chefs in Jinan to cook various famous dishes for them. Some people say that he put a piece of fried chicken on every table at the banquet, and every time this dish was well received by the guests and was very popular. Later, he was promoted to the governor of Sichuan and brought this dish to Sichuan. After the processing and transformation of Sichuan chefs, the technology is more exquisite and the quality is better. It was later used by Sichuan officials to pay tribute to the emperor and developed into a famous dish of the emperor.

6. Fish-flavored eggplant: The classic "fish-flavored" sauce is made of cream.

7. Dongpo elbow: Dongpo elbow is a classic local dish in Sichuan, and Meishan local dish belongs to Rong Pai Sichuan cuisine in Shanghe Port. It is a Sichuan dish with pork elbow and snow mountain beans as raw materials. According to legend, when Su Dongpo's wife, Wang Fu, stewed her elbow at home, her elbow was stained with butter because of a moment's negligence. She quickly added all kinds of materials and cooked carefully to cover up the burning smell of elbows. I didn't expect this little yellow elbow to be delicious, and Su Dongpo was overjoyed. Su Dongpo not only cooked and recorded many times, but also vigorously publicized his relatives and friends. So "Dongpo elbow" was handed down from generation to generation.

8, boiled fish, boiled fish in Chili oil: fishing in the hot Chili oil sea. In the late 1990s, when the Sichuan cuisine craze swept through China, this dish became the center stage. This is the dramatic core of a fish full of calories. Add dried peppers and Sichuan peppers to a good tin plate. Chopsticks should be used to pick out fish pieces from sesame oil: the oil itself should not be eaten.

9. Taibai Duck: Taibai Duck, also known as Taibai Duck, is one of Sichuan dishes. Famous food allusions come from the Tang Dynasty and are related to the poet Li Bai. Li Bai, a poet, moved to Longchang, Jinzhou with his daughter when he was young and left Sichuan at the age of 25. He has lived in Sichuan for 20 years and likes to eat the local famous braised duck. Li Bai was favored by Emperor Xuanzong of the Tang Dynasty in the first year of Tianbao, and went to Beijing to worship the Hanlin. When he was young, he used boiled ducks as raw materials and steamed ducks such as carved flowers, medlar and notoginseng to worship Xuanzong. The emperor was very happy and named this dish "Taibai Duck", which was handed down from generation to generation and became a famous dish in Sichuan.

10, boiled cabbage: boiled cabbage is a famous Sichuan dish, a classic representative dish of Chengdu Gongting cuisine, belonging to Sichuan cuisine series; Huang, a famous chef of Sichuan cuisine, was founded in the imperial dining hall of the Qing Palace, and was later passed down by Luo, a master of Sichuan cuisine, and became a delicious dish at the state banquet. It is said that boiled cabbage was cooked in the dining hall by Huang, a famous Sichuan cuisine chef appreciated by Empress Dowager Cixi in the Qing Dynasty. When Huang was a chef, he often belittled Sichuan cuisine as "only spicy, not delicious". He pondered for a long time in order to refute the rumor and prove it. After a hundred trials, he finally created an extremely complicated and minimalist food, "boiled cabbage", which swept away the grievances of Sichuan cuisine for a hundred years. Later, jing wong brought this dish back to Sichuan, where it was widely circulated. Boiled cabbage became a national banquet dish and a delicacy for guests after the establishment of People's Republic of China (PRC).