The specialties of Sichuan cuisine are: husband and wife lung slices, kung pao chicken, ant on the tree, Mapo tofu, Sichuan-style pork, Dongpo elbow, fish-flavored shredded pork, boiled sliced pork, spicy chicken, fish-flavored eggplant, cold noodles with shredded chicken, Dandan Noodles and egg cake. Husband and wife lung slices: it is a traditional famous dish in Chengdu, Sichuan, and belongs to Sichuan cuisine. This dish was created by Guo Chaohua and Zhang Tianzheng. Usually, the scalp, heart, tongue, tripe and beef are salted and sliced. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it.

Kung pao chicken: It is a famous traditional dish with Chinese and foreign characteristics. Included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, the raw materials and practices are different. 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 Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish "kung pao chicken", which has been passed down to this day.

Ant on the tree: also known as minced meat vermicelli, is one of the traditional famous dishes in Sichuan Province. It is named after the vermicelli is covered with minced meat, which looks like ants crawling on branches. There is no doubt about the specific history of this dish. But this dish is very common in Sichuan and Chongqing.

Mapo tofu: it is one of the traditional famous dishes in Sichuan province and belongs to Sichuan cuisine. Hemp comes from Chili, and spicy comes from Chili noodles. This dish is hemp, spicy, fresh, fragrant, spicy, green, tender and crisp, which shows the characteristics of spicy Sichuan cuisine to the fullest.