The famous Sichuan cuisine, fried with pickled pepper, ginger, garlic, sugar and vinegar, was created by a Sichuan cuisine chef in the Republic of China. Salty, fresh, sweet and sour, it is rich in onion, ginger and garlic, and its flavor is made of seasoning. This method originated from Sichuan's unique method of cooking fish and is widely used in Sichuan cuisine.

2. kung pao chicken

Shandong cuisine, Sichuan cuisine and Guizhou cuisine contain traditional famous dishes with Chinese and foreign characteristics, with different raw materials and practices. The origin of this dish is related to the soy sauce chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and a new dish, kung pao chicken, was formed, which has been passed down to this day and has also been summarized as Beijing court cuisine.

3. Boiled pork slices

The local famous dish with pork tenderloin as the main raw material originated in Zigong and spread in southwest China, which is a famous home-cooked dish in Sichuan cuisine. Because the sliced meat is not greased, it is cooked in water, hence the name "boiled sliced meat". The meat is spicy, soft and chewy. When eating, the meat is fresh and tender, the soup is red and shiny, and the spicy taste is rich. It is most suitable for cooking and is one of the home-cooked dishes. It is characterized by "hemp, spicy, fresh and fragrant".

4. Husband and wife lung slices

A traditional famous dish in Chengdu, Sichuan belongs to Sichuan cuisine. Created by Guo Chaohua and Zhang Tianzheng, it is usually made of scalp, heart, tongue, tripe and beef by pickling and slicing. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. It is fine in production, beautiful in color, fresh and delicious, spicy and fragrant, and very palatable.

5. Mapo tofu

One of the traditional famous dishes in Sichuan Province, this dish is spicy, fresh, fragrant, spicy, green, tender and crisp, which fully shows the spicy characteristics of Sichuan cuisine. On September 18 and 10, Chinese Cuisine was officially released, and Mapo Tofu was rated as one of the top ten classic dishes in Sichuan.