1, Mapo tofu
Mapo tofu, also known as Chen Mapo tofu, is one of the local traditional dishes in Sichuan Province. The main raw materials are tofu, minced meat, pepper and pepper. Mapo Tofu was founded in Tongzhi period of Qing Dynasty by Chen Liu, the proprietress of Chen Xingsheng Restaurant in Wanfuqiao, Chengdu. Because she has a few pockmarked faces, she is called Mapo Tofu. Mapo tofu has a deep red and bright appearance, with red, white and green contrasts. The shape of tofu is not rotten, and it tastes hemp, spicy, hot, tender, crisp, fragrant and fresh, which highlights the "spicy" characteristics of Sichuan cuisine.
2. Fish with Chinese sauerkraut
Fish with pickled vegetables is cooked with grass carp as the main ingredient and pickles, which tastes sour and delicious. Fish is rich in high-quality protein, which can provide people with rich nutrition such as protein and minerals. Lactic acid in sauerkraut can promote the absorption of iron by human body and increase people's appetite.
3. Dandan Noodles.
Dandan Noodles is a famous local traditional pasta snack in Chengdu and Zigong, Sichuan Province. It is said that it originated from porters carrying loads and selling noodles in the street, hence its name. Roll out noodles with flour, cook them, and spoon them with fried minced meat. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty.
4. Sichuan style pork
Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine culture, it is inevitable to think of Sichuan cuisine. Sichuan Cuisine is a special dish of Han nationality, which belongs to a traditional dish for cooking pork in Sichuan cuisine of eight major Chinese cuisines. Sichuan-style pork originated from folk sacrifices, and it is also called "Sichuan-style pork" because it is made by offering sacrifices to gods and ancestors, and it is also called "boiled pork" in western Sichuan. If we do a survey in Sichuan casually and choose the "king of Sichuan cuisine", then the Sichuan style pork will definitely win by an overwhelming advantage.
5. kung pao chicken
Kung pao chicken, a famous traditional dish with Chinese and foreign characteristics, is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, with different raw materials and practices. In Sichuan cuisine culture, kung pao chicken enjoys a good reputation. The origin of this dish is related to the sauce-fried diced chicken in Shandong cuisine and the Hu chili pepper diced chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish has also been classified as Beijing Palace Cuisine, and then kung pao chicken has spread abroad. 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 and the crispness of peanuts make people want to stop.
6, Mao Xuewang
A very common dish in restaurants all over the country. 70 years ago, there was a butcher in wang xing at ciqikou ancient town Water Terminal in Shapingba who treated the leftovers of meat every day at a low price. Zhang, Wang's daughter-in-law, felt sorry, so she started a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, added pig's lung leaves and fat intestines, and put in ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put fresh pig blood curd directly into the chop suey soup, and found that the more boiled the blood curd, the more tender it became and the more delicious it tasted. This dish is made by boiling raw blood and eating it now, so it is named Maoxuewang.
7. Braised pork pot helmet
The Guokui operated by the traditional Guokui head office in Laohuangcheng has diverse tastes and unique flavor. Chicken slice Guokui, beef Guokui, steamed meat Guokui, lung slice Guokui and vegetarian dish Guokui are all its special varieties. In addition, the oxtail soup of the traditional Guokui head office in Laohuangcheng is also very special. Although Laohuangcheng deals in traditional snacks, its transparent dining table and white wallpaper are refreshing and quite fashionable.
8. Dongpo elbow
Dongpo elbow is a traditional Sichuan dish. It has the characteristics of fat but not greasy, crispy but not rotten, and is excellent in color, fragrance, taste and shape. Dongpo elbow soup is milky white, snow beans are white, pig elbow is soft and palatable, original and fragrant, and it tastes especially good when dipped in soy sauce dishes. Some people call it "beauty food", and foreign guests praise it as a world famous dish. Dongpo's elbow is actually not the work of Su Dongpo, but the masterpiece of his wife Wang Fu. "Dongpo elbow" is named Su Dongpo, and it is also a famous dish in Sichuan. This is because "Dongpo elbow" comes from Su Dongpo's hometown, Dongpo District, Meishan City, Sichuan Province.
9. Fish-flavored shredded pork
Fish-flavored shredded pork is a characteristic traditional dish, which is named after seasoning with fish flavor and belongs to Sichuan cuisine. According to legend, it was inspired by the old dish, shredded pork with pickled peppers, which was created by Sichuan chefs during the Republic of China. The main ingredients of fish-flavored shredded pork are pork and black fungus, and the auxiliary materials vary according to the practice, but most of them are carrots, bamboo shoots and peppers. Pork is sliced and fried with 30% fat and 70% thin, and the texture of shredded pork is fresh and tender. The dishes are ruddy, tender, fresh and full of fish flavor. Its fish flavor does not come from fish, but is made from spices such as red pepper, onion, ginger, garlic, sugar, salt and soy sauce. "Fish flavor" is homophonic with "lingering fragrance", and another way of saying it is "shredded pork with lingering fragrance". The main auxiliary material of Yuxiang series Sichuan cuisine is Sichuan spicy bean paste. The main ingredient is cooked with Sichuan spicy bean paste and other seasonings, which has a thick and long taste, lingering aftertaste and endless aftertaste, and is called lingering fragrance. Before the 1970s, the menu of some restaurants was still written with the name of "shredded pork with lingering fragrance".
10, dragon wonton soup
The main features of Longwonton soup are: thin skin, tender stuffing and fresh soup. Handmade paper skin is made of super-grade flour with a little ingredients, gently rubbed and rolled into a translucent shape as thin as paper and as thin as silk. The meat stuffing is tender and smooth, mellow and delicious. The original soup of Longwonton soup is made from several parts of chicken, duck and pig, which are stewed and simmered. The original soup is white, thick and fragrant.
People often say that "food is in China, and taste is in Sichuan". In today's society, Sichuan cuisine has been seen all over the country, forming a unique food culture. The top ten famous dishes I have counted are the top ten in my own eyes. What other delicacies do you have in mind? Write it in the comment area and communicate together!