Dongpo elbow is one of the representatives of Sichuan cuisine. The main specialties of Sichuan cuisine are: kung pao chicken, roasted fish, Sichuan style pork, Mapo bean curd, husband and wife lung slices, Zhangcha duck, stir-fried beef shreds, chicken nuggets, Dengying beef, fish-flavored pork shreds, boiled beef and so on. Sichuan cuisine, as one of the eight Han cuisines in China, occupies an important position in the cooking history of China. It has a wide range of materials, changeable seasoning, diverse dishes, and equal emphasis on fresh and mellow taste. It is famous for its spicy and spicy taste. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad.