1, Mapo Tofu: It belongs to the traditional famous dish of Sichuan cuisine. Its main raw material is a home-cooked dish made of tofu, bean paste, minced beef, garlic sprouts, pepper and pepper. Mapo Tofu was founded in the first year of Tongzhi in Qing Dynasty. There is a small restaurant near Wanfuqiao in Chengdu. Because the proprietress is surnamed Chen and her face is slightly numb, she is called "Chen Mapo".
2. Sichuan-style pork: This is a traditional Sichuan dish, and it is also a stew pork. It has a long history and many fans, and has gradually become a famous Sichuan dish with unique flavor. Sichuan-style pork originated in rural areas of Sichuan, and its raw materials are pork, green garlic, etc. It tastes fragrant but not greasy, and its entrance is fragrant.
3. Husband and wife lung slices: As a famous dish in Chengdu, Sichuan, it was created by Guo Chaohua and Zhang Tianzheng. Authentic husband and wife lung slices, bright red color, soft and tender texture, spicy and fragrant. Usually, it is made from cow scalp, beef heart, beef tongue, tripe and beef, which are marinated first and then seasoned with Chili oil and pepper noodles.
4. kung pao chicken: This is a famous Sichuan dish. At first, this dish was called "Fried Chicken", because it was initiated by Shandong Governor Ding Baozhen in Qing Dynasty. Later, Ding Baozhen was named "Prince Shaobao", also known as "Kung Pao", so people changed this dish to "kung pao chicken" and it has been handed down ever since!
5. Fish-flavored shredded pork: As a famous Sichuan dish, its taste is named after the smell of fish. According to legend, this dish was inspired by "Shredded pork with pickled peppers", which was created by Sichuan chefs in the Republic of China. Fish-flavored shredded pork has the characteristics of fine selection of materials, ruddy color, slightly sour, slightly sweet and slightly spicy, and is the first choice for next meal.
6. Boiled beef: It belongs to the special Sichuan cuisine, and the main raw material is yellow beef. This dish is spicy, thick, tender and palatable, and has a strong flavor, which highlights the spicy, spicy and hot flavor of Sichuan cuisine. It was selected into China Menu in 198 1 year. According to legend, during the Northern Song Dynasty, in Zigong, Sichuan, people worked in salt mine wells and extracted salt water with cattle as the power.
7. Dongpo elbow: This is a specialty of Meishan, Sichuan, and it is a national geographic landmark product! The prepared Dongpo elbow is soft and rotten in texture, mellow in meat flavor, fat but not greasy, and the lips and teeth remain fragrant after eating, which makes people aftertaste for a long time. According to legend, Dongpo elbow was initiated by Su Dongpo's wife Wang.
8. Garlic paste and white meat: It belongs to Sichuan cuisine and was once all the rage. This dish requires careful selection of ingredients, suitable cooking, fine knife work, fragrant seasoning and cold hot slices. When eating, mix it well with chopsticks. With the hot air, a combination of soy sauce, pepper and garlic smells straight to the nose, which is appetizing.
9. Zhangcha Duck: It belongs to Sichuan cuisine. Fat ducks should be selected. Duck legs should be inserted with pork liver, and the taste should be measured. They should be scalded in boiling water, then smoked in a smoking stove, and smoked with Zhangzhou tea or rice. After being taken out of the oven, it is steamed thoroughly in a steamer, then fried in an oil pan to be brown-red, cut into pieces and put on a plate, and served with onion sauce dish, sesame sauce and lotus leaf cake.
10, boiled cabbage: This is an alternative Sichuan dish, not spicy, not greasy, and not heavy taste. This dish was created by Huang Jinglin, a famous chef of Sichuan cuisine, when he was in the imperial dining room of the Qing Palace. Later, it was carried forward by Luo Guorong, a master of Sichuan cuisine, and became a fine dish at the state banquet.
The above contents refer to Baidu Encyclopedia-Mapo Tofu Baidu Encyclopedia-Dongpo Elbow.