Maoxuewang is a famous Sichuan dish and one of the ancestors of Jianghu dishes in Chongqing. It has been listed in the Cooking Standard System of Chongqing Cuisine by the National Standards Committee.

Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. It originated in Chongqing and is popular in southwest China. It is a famous traditional dish. This dish is made of raw blood, hot and eaten now, and beef tripe is the main ingredient, hence the name.

2. Boiled fish (a special dish in Sichuan and Chongqing of China)?

Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat". The predecessor of boiled fish is actually a hot pot fish from Chongqing. It was first introduced for drivers and friends, and it was popular for a while. 1983, in a cooking competition held in Chongqing, a Sichuan cuisine chef won the grand prize for this dish, which made it flourish.

Third, the husband and wife lungs?

Husband and wife lung slices are a traditional famous dish in Chengdu, Sichuan Province, which belongs to Sichuan cuisine. This dish was created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are the main ingredients, marinated and then sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it. It is fine in production, beautiful in color, tender and delicious, spicy and fragrant, and very palatable.

Fourth, saliva chicken?

Spiced chicken is a traditional famous dish in Sichuan province, which belongs to Sichuan cuisine. The dish is rich in seasonings and combines spicy, delicious and tender. When cooking, the soup used to cook chicken is very particular and needs to be just right, so that the soluble protein of chicken can be preserved to the maximum extent, the delicacy of chicken can be increased, and it can also have its unique flavor and taste. ?

Mapo Tofu (one of the traditional dishes in Sichuan, China)?

This dish is spicy, spicy, fresh, fragrant, hot, green, tender and crisp, which shows the spicy characteristics of Sichuan cuisine incisively and vividly. Today, Mapo tofu has traveled across the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an elegant one, becoming an international famous dish.