Mapo tofu (pinyin: má pó dò u f ǔ; English: sauteed tofu in hot and spicy sauce) is one of the traditional famous dishes in Sichuan Province. It belongs to Sichuan cuisine. The main ingredient is tofu, the auxiliary materials are garlic sprouts and beef foam (other meats are also acceptable), and the seasonings are watercress, pepper noodles and pepper noodles, soy sauce, etc. Hemp comes from pepper noodles, and spicy comes from pepper noodles. This dish is hemp, spicy, fresh, fragrant and hot.

2. Sichuan style pork

Twice-cooked pork slices is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series. The main raw materials are pork rump (two-knife meat), green pepper, garlic sprout, etc. It has a unique taste, bright red color and is fat but not greasy.

Sichuan cooked pork originated in rural areas of Sichuan. In ancient times, it was called an oil frying pan, which was made by most families in Sichuan. The so-called returning to the pot means cooking again. The position of Sichuan Cuisine is very important. Sichuan Cuisine has always been regarded as the first and the embodiment of Sichuan Cuisine. When Sichuan Cuisine is mentioned, Sichuan Cuisine must be thought of.

3. Braised pork

Braised pork, a famous popular dish, has its own characteristics in all major cuisines. It uses pork belly as the main ingredient, and it is best to choose three layers of pork belly (pork belly) with fat and thin. The pot is mainly casserole, and the meat made is fat and thin, sweet and soft, rich in nutrition and instant in the mouth.

4. Fish with Chinese sauerkraut

Fish with pickled vegetables, also known as fish in sour soup, is a classic dish from Chongqing, which is famous for its unique seasoning and unique cooking techniques. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine.

Fish with pickled vegetables is cooked with grass carp as the main ingredient and pickles, which tastes sour and delicious. Fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals. Lactic acid in sauerkraut can promote the absorption of iron by human body and increase people's appetite.

5. kung pao chicken

Kung Pao Chicken, a famous traditional dish with Chinese and foreign characteristics, is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and its raw materials and methods are different. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the Hu chili pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day, and this dish has also been summarized as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.

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