. Boiled fish, also known as boiled fish fillets and river boiled fish, was first popular in Cui Yun Township, Yubei District, Chongqing.

Its biggest feature is that it is particularly eye-catching when you look at the red pepper at a glance. Spicy but not dry, hemp but not bitter, "hemp on the head, spicy addiction." The second course: Sichuan style pork

. Sichuan Cuisine is a traditional home-cooked dish, full of color, flavor and taste, and it has been rated as one of the top ten classic Sichuan dishes of Chinese cuisine. It has a long history and originated in the late Qing Dynasty. It was called "Fried Meat" in ancient times. At first, it tasted fresh and salty. Later, the introduction of pepper and the creation of watercress injected the essence and soul into it, and finally it was finalized. The third way: Mapo tofu

. Mapo tofu highlights the essence of Sichuan cuisine-spicy, soft, waxy and smooth, and is popular all over the world. It was inspired by a proprietress called "Chen Mapo" in the late Qing Dynasty. Because she was in a hurry, she added minced beef and douban fermented bean sauce, which made Mapo tofu spicy, spicy, fresh, fragrant and tender. The fourth way: spicy chicken.

Spicy chicken is also a special classic Sichuan dish. People in every place seem to have a persistent love for chicken. The chicken they make has different tastes and flavors, and each has its own characteristics. However, the spicy chicken in Sichuan is red, brown and beautiful, spicy and delicious, and it is widely spread. It is definitely a boutique in chicken. The fifth way: Mao Xuewang.

The beloved Mao Xuewang is here! It is one of the originators of Sichuan Jianghu cuisine, which is spicy, delicious and rich. Such a delicious food was actually made by the daughter-in-law of a common people's family in Sichuan accidentally adding fresh pig blood to the chop suey soup, and it was named "Maoxuewang". "Mao" originally meant sloppy and rude, and later it also meant adding hairy belly and venetian blinds to the soup. Track 6: kung pao chicken.

Kung pao chicken, the final dish, is a classic among the classics and has long been famous overseas. It was created by Ding Baozhen, an official in Sichuan in the Qing Dynasty, and named "Gong Bao", which is actually the honorary title of Ding Baozhen.

This dish has the same effect as spicy chicken, and it is mainly spicy and fresh, but it is sweet in spicy and spicy in sweet, and it is absolutely beautiful to enjoy with the crispy and tender meat of peanuts.