The specialties of Sichuan cuisine are: fish-flavored shredded pork, kung pao chicken, braised pork, sliced pork for husband and wife, Zhangcha duck, boiled diced pork, white meat with garlic paste, Mapo tofu, boiled cabbage, Dongpo elbow, stir-fried chicken, fat beef in sour soup, spicy grilled fish, eel vermicelli, spicy crayfish, green pepper and duck tongue, raw and roasted assorted vegetables, etc.

Fish-flavored shredded pork is a famous Sichuan dish, which is made of pork tenderloin fried with pickled pepper, ginger, garlic, sugar and vinegar. It was created by a Sichuan chef in the Republic of China. It is said that it was inspired by shredded pork with pickled peppers.

Kung pao chicken is made of diced chicken as the main ingredient, peanuts, peppers and other auxiliary materials. But red is not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp; It tastes spicy and spicy, and the freshness of chicken can rival the crispness of peanuts.

Guo Hui meat is one of the representative dishes of traditional Sichuan cuisine, belonging to Sichuan cuisine series. The raw materials are mainly pork rump (double-knife meat), green pepper, garlic sprout and so on. Unique taste, bright red color, fat but not greasy. Guo Hui pork originated in rural Sichuan.