This is also a dish that surprised me when I was in Chengdu.

I used to eat Sichuan food in Shanghai. After all, Sichuan food is very popular. I remember it was spicy. I don't like it very much.

The first time I went to Chengdu, I went to a famous local shop for dinner and ordered a couple's lung slices.

It's really a different kind of spicy and delicious, not completely spicy, but a very moist spicy, which makes people's throat very comfortable and won't feel choking or uncomfortable at all. This is the soul of Sichuan cuisine ~ ~

From then on, I knew whether I wanted to taste delicious food or go to the local area. Without that environment and those raw materials, it is difficult to guarantee the authenticity, or it is difficult to guarantee the authenticity at the local price. Sichuan cuisine is the most widely spread among the eight major cuisines in China, especially in western China, including Tibet, Xinjiang and other ethnic minority areas. Sichuan cuisine is definitely the main cuisine. When it comes to Sichuan cuisine, the first thing that comes to mind is the couple's lung slices, and of course, for example.

Fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, diced Chili chicken, Mapo tofu, Sichuan-style pork, Dongpo elbow and Dongpo pork. Besides, Chengdu-Chongqing hot pot, Fuling mustard tuber, Pixian watercress and Zigong Leng Tu are also my favorites.