Sichuan-style hot pot is mainly located in Chengdu and Chongqing, and its unique characteristics such as hemp, spicy, spicy and fresh make Sichuan-style hot pot stand proudly in the world hot pot forest. In Sichuan style square, it is subdivided into three categories: red soup pot, white soup pot and dry pot. In the cold winter, invite friends and relatives to sit around a table, which is very lively, enthusiastic and dripping with joy.

2. Fish in white sauce

"Oil but not greasy, spicy but not dry, hemp but not bitter, tender meat" is the characteristic of boiled fish. It was born in 1983, and was previously called hot pot fish. By 1985, it basically became the style we saw at the dinner table.

3. Sichuan style pork

Sichuan style pork is familiar to everyone. It travels from one place to another, and combines the characteristics of different places to produce different versions and tastes of Sichuan twice-cooked pork. Pork belly is first boiled in a pot, then sliced and fried in a pot, hence the name: pork in a pot.

4. Mapo tofu

Mapo Tofu is a world-famous China food except hot pot. In fact, Mapo's numbness is not the numbness of taste as everyone understands, but the pockmarked face of Mapo's tofu founder (freckles, moles and other skin phenomena on his face are called pockmarked in Sichuan dialect, and he also likes to take this as the wrong number of adults, such as Zhang Pockmarked and Wang Pockmarked), so he is called Mapo.

5. Fish-flavored shredded pork

Fish-flavored shredded pork is a rare non-spicy dish in Sichuan cuisine (Sichuan cuisine actually uses Chili for a short time, and other seasonings are used before Chili), and it is also famous in the Central Plains. Originated from Sichuan chefs, it also belongs to the corner of Sichuan cuisine.

6. Boiled pork slices

Boiled pork slices appeared before boiled fish, which revolutionized the traditional cook the meat method. It is characterized by scalding oil dripping on the plate, and the picture feels like oily noodles. However, it contains other spices, so at the moment when the oil comes into contact with spices, it will produce the smell of saliva, thus greatly increasing appetite.

7.spicy chicken

Spicy chicken is a famous dish in Sichuan and Chongqing, and it is also a home-cooked dish, but its history is not long. Because Chili was introduced to China only 400 years ago, this famous dish must have been created later.

8. Fish with Chinese sauerkraut

Sauerkraut is one of the pickles brewed by every household in Sichuan. It also plays an important role in Sichuan cuisine. It's different from sauerkraut in the north. Sauerkraut in Sichuan is mainly green vegetables, supplemented by parsley, celery, green celery, garlic, tender garlic, onion, fennel, red pepper, tender ginger, small pepper, green pepper and bitter gourd. In the north, sauerkraut is mainly pickled with Chinese cabbage.

9. kung pao chicken

Kung pao chicken is one of the Sichuan dishes on the world stage, which can be traced back to the Qing Dynasty, and evolved from the sauce-fried diced chicken in Shandong cuisine. Shandong cuisine is called royal cuisine. In the Qing Dynasty, Cixi was keen on Shandong cuisine, while Sichuan cuisine was similar to Jianghu and suitable for the people.

10, sweet-skinned duck

Sweet-skinned duck followed the imperial diet of Qing Dynasty and was improved by folk excavation. As mentioned earlier, the imperial cuisine in Qing Dynasty liked Shandong cuisine, so the sweet-skinned duck tasted slightly sweet. Sweet-skinned duck has evolved into a unique duck cooking technology in Sichuan, such as Leshan sweet-skinned duck and Yingshan salted duck.