A complete list of spicy Sichuan cuisine recipes: there are shredded pork with fish, kung pao chicken, boiled pork, husband and wife lung slices, ma po tofu.

1, fish-flavored shredded pork

Fish-flavored shredded pork is a Sichuan specialty, the dish to pickled chili peppers, ginger, garlic, sugar and vinegar stir-fried pork tenderloin shredded into a Republic of China period of a Szechuan chef created by the rumor is inspired by pickled pepper shredded pork. Fish-flavored shredded pork has a combination of salty, fresh, sour and sweet, with a strong scent of green onion, ginger and garlic, and its flavor is a modification of the seasoning.

2, Kung Pao Chicken

The origins of the dish and the Lu Cuisine in the sauce popping chicken, Guizhou Cuisine in the hu chaozi chicken related to the Qing Dynasty Shandong governor, the governor of Sichuan Ding Baozhen improved and developed, formed a new dish - Kung Pao Chicken, and circulated, the dish is also categorized as the Beijing Palace Cuisine. Later, Kung Pao Chicken was also spread abroad.

3, boiled sliced pork

Boiled sliced pork is the main ingredient of pork tenderloin as a local new dish, originated in Zigong, carried forward in the southwest, belongs to the Sichuan cuisine in the famous home cooking. Sliced pork in boiled water is spicy, soft and easy to chew. Eat meat tender vegetables fresh, soup red and bright, spicy flavor, the most suitable for dinner, one of the home-cooked food; characterized by "numb, spicy, fresh, fragrant".

4, husband and wife lung slices

Husband and wife lung slices is a traditional dish in Chengdu, Sichuan Province, belonging to the Sichuan cuisine. The dish was created by Guo Zhaohua and Zhang Tianzheng, a husband and wife, and its production is delicate, beautiful color, tender and fresh, spicy and fragrant, very palatable.

5, Ma Po Tofu

Ma Po Tofu belongs to the Sichuan cuisine, this dish into the dish hemp, spicy, fresh, fragrant, hot, Cui, tender, crispy, the characteristics of the Sichuan cuisine spicy flavor type of the best, now, Ma Po Tofu traveled across the ocean, in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia, and other countries to settle in, from a taste of home cooking a leap to the elegant hall. It has become a famous international dish.