This dish must have the name, Ma Po Tofu is one of the traditional dishes of Sichuan Province, belonging to the Sichuan cuisine. As a person living in Sichuan, is very familiar with a rice essential dishes, a spoonful of tofu interspersed with rice, rice wrapped in the softness of the tofu and the aroma of the ingredients, is really delicious. The taste is unique, spicy and numbing, numb from the pepper, spicy from the chili, you can say that a spoonful of tofu can eat a small half bowl of rice is not an exaggeration.

2, fish-flavored shredded pork

Fish-flavored shredded pork is a household dish, but also a lot of people on the restaurant must be ordered a meal. Fish-flavored shredded pork to fish flavor flavored and named, belongs to the Sichuan cuisine, sweet and sour, rich and unique flavor, is very popular. The production of fish-flavored shredded pork is not very troublesome, fungus, carrots, shredded bamboo shoots, green peppers, all of these ingredients and shredded meat with can be made into fish-flavored shredded pork.

3, back to the pot of meat

Back to the pot of meat must have heard of it, the traditional Sichuan dishes, belonging to the Sichuan cuisine series, back to the pot of meat color and flavor, is the first choice of rice dishes. Back to the production of pork raw materials are mainly pork, green pepper, garlic, etc., red color, fat and not greasy, the entrance is fragrant. Back to the pot meat is a home cooking, the choice of bean paste is very important, PI County bean paste is the best choice, pork choice of five-flake meat, lean meat and fat meat, eat up not greasy, aftertaste.

4, plum dish buckle meat

Plum dish buckle meat with rice is really never get tired of eating.

First of all, the Chinese cabbage meat is a very famous dish in the south, basically only on New Year's Day or whoever hosted the banquet can see. The meat is often called roasted pork with preserved vegetables, depending on the region and the name is quite a lot, which is characterized by the color of the sauce red oil, soup viscous and delicious, smooth and mellow meat, fat but not greasy, eating soft and mellow.

Secondly, the main ingredients of the plum and cabbage buckle meat is pork and cabbage, usually the pork in the soup pot inside the cooked through, and then add the appropriate old soy sauce to color, and then poured into the soup with a small fire simmering rotten. After stewing the meat into a bowl, covered with a layer of thick segments of preserved mustard greens, and then poured into the soup to steam through it is done. This dish meat rotten flavor, eat a little salty, but also a little sweet, fat but not greasy, rice is a particularly good choice.

Sweetened pork is a real dish, in the choice of pork, I prefer to eat a little lean, if you like to eat fat, you have to choose some fat. In particular, the dried plum cabbage with meat, and meat above the dried plum cabbage and neutralize its greasy, and then mouth rice is super satisfied ah, that today's food, is never tired of eating the dried plum cabbage buckle meat, soft and salty, fat and not greasy, with rice, three bowls of start no problem, is worthy of rice killer.