1, boiled fish

2. Mao Wangxue

3. Tofu pudding

4. Chongqing hotpot

5. Chongqing Sichuan style pork

6. Chongqing grilled fish

7. Steamed pork with flour.

8. Fish with Chinese sauerkraut

9. spicy chicken

10, Qianjiang chicken offal

1 1, Cat Blood Network

12, beer duck

13, Laifeng fish

14, pickled bullfrog

15, Chongqing roasted chicken

16, pepper chicken

17, Quanshui Chicken

18, hot and sour rice noodles

19, Jianghu dishes

20. Ice jiaozi

2 1, facet

22. Frog fish head

23. Brown sugar Baba

24. Tofu pudding rice

25. Chen Mahua

26. Chongqing local crucian carp

27. Chongqing beef omasum hotpot

28. Shancheng Xiaotangyuan

29. Chongqing wonton soup

30. Fuling oil mash

Characteristics of Sichuan cuisine

Sichuan cuisine, represented by Chongqing, Chengdu and southern Sichuan, has a wide range of materials, diverse tastes and wide adaptability. Especially spicy, fishy and strange, each has its own strengths.

Cooking skills are good at frying, frying, dry burning and dry frying. Sichuan cuisine, as one of the eight largest cuisines in China, occupies an important position in the cooking history of China. Wide range of materials, changeable seasonings, diverse dishes and equal emphasis on fresh alcohol. It is famous for its spicy taste, unique cooking method and strong local flavor, which combines the characteristics of all parties in the southeast and northwest.