The top ten Sichuan dishes that have been lost are: tricolor chicken brain, white lung spinach dumplings, baked crispy side, peach crispy chicken cake, soft fried point, dried shredded pork, old skin meat, dried bamboo fungus paste soup, chopped green onion liver slices, bean dregs pig head and butterfly sea cucumber. Sichuan cuisine is characterized by hemp, spicy, fragrant, fresh, oily and strong, and "three peppers" (pepper, pepper and pepper) and fresh ginger are reused.

Sichuan cuisine, that is, Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight major cuisines in China, and a master chef in China. Sichuan cuisine has a wide range of raw materials, changeable seasonings, diverse dishes and equal emphasis on freshness and alcohol. Known for making good use of spicy spices, it combines the characteristics of southeast and northwest with its unique cooking methods and rich local flavor.

How to cook good food?

It is very important to choose a good wok and wok. There are many kinds of woks now, including coated non-stick woks, stainless steel woks and iron pans. Bian Xiao thinks the old-fashioned iron pot is better. Iron pots are durable, and human nutrition needs iron. When choosing an iron pot, you should choose a thicker one, a pot with three mouths and a diameter of 32cm.

Mastering the heat is an important factor in cooking. The calories depend on the size and nature of the dishes. When it is small, the heat should be small, and vice versa. When frying meat dishes, it is not advisable to get too angry; When frying vegetables, turn the fire to the maximum so that they can be cooked quickly and kept green.

Add water appropriately. When cooking, some dishes themselves have less water, which will be burnt and fried black. During cooking, a small amount of water can be added. Some green leafy vegetables have a lot of water. Not only do they not need to add water, but they can also turn the fire to the maximum and cook at the fastest speed.