Other classic dishes include: great chicken, chicken feet with pickled peppers, Dengying beef, liao ribs, saliva chicken, chilli shrimp, fried beef with pepper, Sichuan hot pot, spicy perfume fish, roasted chicken with chestnut, spicy chicken, etc.
1, kung pao chicken
Kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. Because its entrance is fresh and spicy, the freshness of chicken matches the crispness of peanuts. 20/kloc-in September, 2008, it was rated as one of the top ten classic dishes in Guizhou and the top ten classic dishes in Sichuan.
2. Husband and wife lung slices
Husband and wife lung slices, a famous dish in Chengdu, Sichuan, were created by Guo Chaohua and Zhang Tianzheng. On September 20 18, "Chinese food" was officially released, and "husband and wife lung slices" was rated as one of the top ten classic Chinese dishes in Sichuan.
3. Mapo Tofu
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. September 20 18 10, "Chinese food" was officially released, and "Mapo tofu" was rated as one of the top ten classic Sichuan dishes.
Extended data:
Sichuan cuisine is quite rich in flavor, and it is known as a hundred dishes. Among them, the most famous ones are fish-flavored, spicy, chili pepper, dried tangerine peel, pepper and hemp, strange taste and sour and spicy flavors.
There are six kinds of Sichuan cuisine: spicy, sweet, salty, sour and bitter. On the basis of six basic flavors, it can be blended and changed into a variety of compound flavors. In the cooking process of Sichuan cuisine, if the primary and secondary flavors, shades, and amounts of flavors can be used, and the ingredients are selected, cut and cooked properly, all kinds of delicious dishes with special flavors can be obtained.
Sichuan cuisine is characterized by its spicy, spicy, fragrant, fresh, oily and thick taste, and the reuse of "three peppers" (pepper, pepper and pepper) and fresh ginger. Seasoning methods include dry-roasted, fish-flavored, peculiar flavor, pepper hemp, red oil, ginger juice, sweet and sour, litchi, garlic paste and other compound flavors, which form the special flavor of Sichuan cuisine and enjoy the reputation of "one dish with one style, one hundred dishes with one flavor".
There are more than 20 compound flavors of Sichuan cuisine, such as salty flavor, homely flavor, spicy flavor, burnt spicy flavor, fish flavor, ginger juice flavor, strange flavor, pepper hemp flavor, hot and sour flavor, red oil flavor, garlic paste flavor, sesame sauce flavor, sauce flavor, smoke flavor, litchi flavor, five flavor, fragrant bad flavor and sugar flavor.
Baidu encyclopedia-Sichuan dish