The meat is tender, fragrant and not greasy. When it comes to Sichuan cuisine, Sichuan style pork must be a classic. Sichuan fried pork originated in rural areas of Sichuan, and was called oil frying pan in ancient times, which was a home-cooked dish made by most Sichuan families. The choice of fat and thin pork belly, green pepper, onion and other ingredients is rich in flavor, bright in color, fat but not greasy, which is the best choice for next meal.
The so-called cold pot fish is to serve the fish in a pig iron cauldron after it is cooked, and eat the fish first without igniting. The fish's temperature is just right. Keep it warm in a thick iron pot. When eating, dip it in fish soup with shredded kohlrabi, fried soybeans, fried peanuts, dried Chili powder, chopped green onion, etc. When the fish is finished, open fire and burn the fish soup to poke fun at other dishes.
Mapo tofu can be said to be one of the well-known home-cooked dishes. It can be seen in all major hotels. Its color is yellowish, and the tofu is soft and shiny, which makes people have an appetite. When you take a bite, the taste of hemp, spicy, fragrant, tender and fresh is around the tip of your tongue. It tastes better when it is hot, and the smell of pepper noodles is also fragrant. It is absolutely perfect for next meal.
In the 1930s, there was a couple who set up a stall in Chengdu, Sichuan. Because the cold lung slices made were exquisite, the color was golden red and shiny, spicy and delicious, and the flavor was unique, the small business was booming. When people come to their stalls for dinner, they often say "husband and wife lung slices, husband and wife lung slices ...". In order to adapt to customers' tastes and requirements, the husband and wife constantly improved their materials and production methods, and gradually used beef and mutton offal instead of beef lungs. Although there is no beef lung in the dish, people still like to use the name of husband and wife lung slices to call this dish, so it has been used ever since.
Fish-flavored shredded pork is a traditional famous dish with Han characteristics, and it is also a classic Sichuan dish. This dish is named after the flavor of fish, and it is said that it was inspired by shredded pork with pickled peppers. And the ingredients are carefully selected, and the finished dish is ruddy in color and rich in fish flavor, and tastes salty, sweet, sour and spicy.
Boiled pork slices, a famous local dish, originated in Zigong and developed in the southwest, and belongs to the famous home cooking in Sichuan cuisine. Because the meat slices are not greased, they are boiled in water, hence the name "boiled meat slices". Boiled pork slices are spicy, soft and chewy. When eating, the meat and vegetables are fresh, the soup is red and shiny, and the spicy taste is strong. It is the most suitable for cooking and is one of the home-cooked foods. The characteristics are "hemp, spicy, fresh and fragrant".