Mapo tofu (pinyin: mápódòu fǔ； ǔ; English: Spicy tofu is one of the traditional famous dishes in Sichuan. It belongs to Sichuan cuisine. The main ingredient is tofu, the auxiliary materials are garlic sprouts and beef foam (other meats are also acceptable), and the seasonings are douban, pepper noodles, pepper noodles and soy sauce. Hemp comes from Chili noodles, and spicy comes from Chili noodles. This dish is spicy, spicy, fresh, fragrant and spicy.

2. Sichuan style pork

Sichuan Cuisine is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series. The main raw materials are pork rump (double-knife meat), green pepper, garlic sprout and so on. Unique taste, bright red color, fat but not greasy.

Sichuan cooked pork originated in rural Sichuan. In ancient times, it was called frying pan, which was made by most families in Sichuan. The so-called returning to the pot means re-cooking. Sichuan cuisine plays an important role. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you will definitely think of Sichuan cuisine.

3. Braised pork

Braised pork is a famous popular dish, which has its own characteristics in all major cuisines. It takes pork belly as the main material, and it is best to choose three layers of pork belly (pork belly). The pot is mainly casserole, and the meat made is fat and thin, sweet and soft, nutritious and instant in the mouth.

4. Fish with Chinese sauerkraut

Fish with pickled vegetables, also known as fish with sour soup, is a classic dish in Chongqing, which is famous for its unique seasoning and cooking skills. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine.

Fish with pickled vegetables is made from grass carp and pickles. It tastes sour and delicious. Fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals. Lactic acid in sauerkraut can promote the absorption of iron and increase people's appetite.

5. kung pao chicken

Kung pao chicken is a famous traditional dish with Chinese and foreign characteristics, including Shandong cuisine, Sichuan cuisine and Guizhou cuisine, 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. Later, kung pao chicken also spread abroad.

Baidu Encyclopedia-kung pao chicken

Baidu encyclopedia-fish with Chinese sauerkraut

Baidu encyclopedia-braised pork

Baidu encyclopedia-huiguorou

Baidu encyclopedia-Mapo tofu