1, Mapo tofu
Mapo tofu belongs to Sichuan cuisine. Its main raw materials are douban, tofu, minced beef (pork can also be used), pepper and pepper, etc. Hemp comes from pepper, and spicy comes from pepper noodles. This dish highlights the "spicy" characteristics of Sichuan cuisine, and its taste is unique and smooth.
Today, Mapo Tofu has traveled across the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an elegant one, becoming an international famous dish.
2. Sichuan style pork
Sichuan-style pork, one of the representative dishes in Sichuan traditional cuisine, belongs to Sichuan cuisine series. The main raw materials are pork hindquarters, green peppers, garlic sprouts and so on.
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.
3, moo Shu meat
Muxurou, formerly known as Muxurou, is a common traditional dish with characteristics, belonging to one of the eight major cuisines-Confucius Cuisine, which is often read as Muxurou and alfalfa meat. Its dish is made of pork slices mixed with eggs and fungus, and it is broken because of the yellow color of scrambled eggs, which is similar to Melilotus.
Muxiu meat is a typical northern dish. In addition to pork, eggs and day lily, the way of Confucius in Shandong Province is to have black fungus and magnolia slices (bamboo shoots), and the way of Beijing is to have black fungus, day lily and cucumber. The advantage of this dish is that it is easy to make and the raw materials are readily available.
4. kung pao chicken
Kung pao chicken, a famous traditional dish at home and abroad. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried diced chicken in Shandong cuisine and the Hu chili pepper diced chicken in Guizhou cuisine.
Later, it was improved and developed by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and formed 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.
5. Fish-flavored shredded pork
Fish-flavored shredded pork belongs to Sichuan cuisine. Fresh pork is cut into shreds, mixed with eggs and starch, put into an oil pan and slid open, and then taken out to control the oil. Then put pepper, auricularia auricula, shredded onion, etc. into the oil pan together with the bean paste to stir-fry for fragrance, and put the shredded pork into the pan to stir-fry. This dish is smooth and delicious.