1 Mapo tofu
Mapo tofu is a classic dish in Sichuan cuisine, with tofu as the main ingredient and garlic sprouts and minced beef as the auxiliary materials. Its characteristics are hemp, spicy, spicy, fresh, fragrant and crisp, and its taste is spicy and delicious. Mapo tofu is simple to make, but it has a unique taste and has become one of the top ten classic dishes in Sichuan.
2. Husband and wife lung slices
Husband and wife lung slice is a famous Sichuan dish, which is mainly made of cow scalp, heart, tongue, tripe and beef. After marinating, pour red oil. After pouring red oil, the dish tastes soft, waxy and spicy. Husband and wife lung tablets are very popular among diners because of their cheap raw materials and simple production.
3. kung pao chicken
Kung pao chicken is one of the most popular Sichuan dishes. It is made of tender and smooth chicken as the main material, with crispy peanuts, dried peppers and pepper fried. Kung pao chicken is fresh and tender, spicy but not dry, slightly sweet and sour, with endless aftertaste. It is not only good in color, smell and taste, but also unique in taste, which is deeply loved by people.
4. spicy chicken
One of the characteristics of Sichuan cuisine is spicy chicken, which is a Sichuan cuisine with good color and flavor. Spicy chicken is mainly chicken, and a variety of different peppers should be added in the production process to make the chicken taste more spicy. The most interesting thing about eating spicy chicken is that there are more peppers than chicken pieces. Finally, it tastes crisp, has the smell of dried Chili, and has an endless aftertaste.
5, hair
Maoxuewang is one of Sichuan specialties, which is made of duck blood, hairy belly, pork, lunch meat and other ingredients. Spicy and delicious, the rich fragrance makes people memorable. The name Mao comes from a legend. It uses pig blood and duck blood to make soup, without adding other ingredients. Now, Maoxuewang has become one of the most popular dishes in Sichuan cuisine.