Sichuan cuisine has a wide range of materials, diverse seasonings, diverse dishes and equal emphasis on freshness and alcohol. It is famous for its good use of spicy spices. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad.

Classic dishes

Sichuan cuisine, that is, Sichuan cuisine, is one of the four major cuisines of the Han nationality, and it is also the most distinctive one. It is the largest among the people and is also called "people's cuisine".

Originated in Sichuan, it is characterized by hemp, spicy, fresh and fragrant. Sichuan cuisine mostly uses home-cooked ingredients, and banquets occasionally use delicacies and fresh river fresh. Make good use of cooking methods such as frying, dry frying, dry burning, soaking and stewing. Known for its "taste", it has a wide variety of tastes, especially fish flavor, red oil, strange taste and spicy taste.

The style of Sichuan cuisine is simple and fresh, with strong local flavor. The famous representative dishes are: Dongpo elbow, cold pot fish, stone mill bean curd, sweet-skinned duck, braised duck, fish-flavored shredded pork, Sichuan-style pork, Mapo bean curd, spicy chicken, pickled fish, boiled fish, Maoxuewang, husband and wife lung slices, Chongqing hot pot, boiled cabbage, bridge ribs and so on.