1, ants climb trees

Among the top ten famous dishes in Sichuan cuisine, the ant on the tree is a dish with a unique name, because some people may feel a very bad association when they hear this name, but in fact it has nothing to do with ants, just made of vermicelli and minced meat, so it is named because it looks like an ant.

2. Boiled pork slices

This is a traditional dish in Sichuan cuisine, which can be said to be cooked by many Sichuanese. The meat in the boiled sliced meat tastes particularly fresh and tender, and its soup is spicy and fragrant.

3, garlic white meat

This dish can be said to be a relatively simple way of pork belly, because it is only sliced pork belly in water and then covered with garlic paste, so pork belly tastes original and chewy.

4. Sichuan bacon

In Sichuan, in fact, bacon is also a common food, because residents there will pickle a lot of bacon before the Chinese New Year and hoard it for the winter. Sichuan bacon not only looks bright in color, but also moderately fat and thin, and it won't be too greasy to eat.

5. Mapo tofu

This dish is also available in many places now, but the most authentic taste is actually Sichuan, because their Mapo tofu is both spicy and spicy, which is especially suitable for local tastes.

6. kung pao chicken

This is a typical Sichuan dish. Because the method itself is not very complicated, people in many places will follow suit. The chicken in this dish is fresh and tender, and the fried peanuts are delicious.

7. Dongpo elbow

Dongpo elbow is actually a traditional Sichuan dish with obvious characteristics, that is, it is fat but not greasy. Although it has been stewed for a long time, it is not bad at all.

8. Fish-flavored shredded pork

This dish is a common practice in Sichuan, because fish flavor is used as seasoning. Although there is no fish in this dish, it tastes like fish.

9. Steamed sauce balls

This is a traditional dish in Leshan, Sichuan. It is made of local grouper and ham, and can be eaten after steaming.

10, boiled cabbage

Boiled cabbage is an essential dish at many state banquets. Although this dish looks particularly simple, it requires extremely high temperature for the soup base and cabbage.