1, kung pao chicken: kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, 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 matches the crispness of peanuts.
2. Mapo Tofu: On September 20 18, Chinese food was officially released, and Mapo Tofu was rated as a classic Sichuan dish. As a classic dish, Mapo tofu has the characteristics of hemp, spicy, fresh, fragrant, hot, green, tender and crisp. Moreover, the color is red and bright, the shape of tofu is complete, and it is delicious and delicious.
3. Fish-flavored shredded pork: I believe everyone has eaten this delicious food. Fish-flavored shredded pork has the characteristics of brownish red color, salty, sweet and sour. In fact, there is no fish in the fish-flavored shredded pork, but it tastes fishy, so it is called fish-flavored shredded pork.
4, spicy chicken: Sichuanese eat chicken, unlike Guangdong, which pays attention to the fresh and sweet taste of chicken. Sichuanese have made great efforts in ingredients when eating chicken, which also makes the chicken full of flavor and richer in layers.
5. Sichuan style pork: Sichuan style pork is a special dish of Han nationality. It is a traditional dish for cooking pork in Sichuan cuisine, one of the eight major cuisines in China. It has the characteristics of unique taste, bright red color, fat but not greasy, and strong aroma at the entrance.
6. Boiled fish: Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. Oil but not greasy, spicy but not dry, hemp but not bitter, and tender meat are its characteristics. The practice of boiling fish is very particular, and it is best to make it with grass carp and snakehead, which makes it taste the best. Authentic boiled fish tastes hot, spicy and spicy when eaten.
7. Boiled beef: As a traditional dish in Sichuan cuisine, it is named boiled beef because the beef slices in the dish are cooked in spicy soup. Authentic boiled beef is full of pepper flavor but not too spicy. Only the real boiled beef is fragrant rather than spicy, and only in this way can people who eat it have a happy mood.
8. Spilled chicken: It is a traditional dish in Sichuan, China, which belongs to the cold dish in Sichuan cuisine. It is rich in seasoning and combines spicy, delicious and tender. Moreover, the taste of the saliva chicken is rich, the first bite is sweet and sour, followed by the fresh, fragrant and hemp flavors of the chicken. Moreover, the soup of saliva chicken can be used to mix noodles, which makes it taste better.
9. Husband and wife lung tablets: created by Guo Chaohua and Zhang Tianzheng. It is prepared by marinating ox scalp, ox heart, ox tongue, ox tripe and beef, and then slicing. Husband and wife lung slices are large and thin, tasty, spicy and delicious, tender and bright in color. On September 20 18, Chinese food was officially released, and the couple's lung slices were rated as the top ten classic Chinese dishes in Sichuan.
10, Maoxuewang: Duck blood is used as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. It's a famous traditional dish. This dish is made by boiling raw blood and eating it now, and the beef tripe is the main ingredient. And the soup is bright red, spicy and delicious, with attractive aroma, which makes people drool.