When you hear Sichuan cuisine, you will first think of the following dishes, which are endlessly memorable:

Mapo Tofu

Mapo Tofu is a very famous Sichuan cuisine. A home-cooked dish, "numbing, spicy, hot, fresh, fragrant, crispy and lively", I think everyone knows that it goes without saying, it is already an unsurpassed classic. The main raw materials are watercress, tofu, minced beef (pork can also be used), chili and Sichuan peppercorns, etc. The red and hot finished product is very appetizing just by looking at the color. It tastes smooth, spicy and fragrant, and is very popular not only across the country. It is famous and many foreign friends also like to eat it.

Twice-cooked pork

Twice-cooked pork is also called stewed pork. For Sichuan people, it is considered to be the embodiment of Sichuan cuisine. I don’t know if there is any controversy about saying that it is the king of Sichuan cuisine. Sichuan cuisine exams are also frequent. Use twice-cooked pork as a go-to dish. This dish is mainly made with pork, green pepper, garlic sprouts and other ingredients. It is bright red in color, fat but not greasy, smells fragrant, and tastes refreshing. The choice of meat is very particular. You must choose the buttocks of the pig, and the meat slices must be skin-on. When stir-frying, you must stir out the fat from the meat so that it does not taste greasy.

Spicy Chicken

Spicy Chicken is a traditional dish in Sichuan and Chongqing, and it is now popular all over the country. The key to delicious spicy chicken is spicy. You need to add more chili peppers and several different types of chili peppers to add color and flavor. The chicken pieces must be crispy in the mouth and have the fragrance of dried chili peppers that have been oiled, which complements the chili peppers. Eat spicy chicken The most interesting thing is that there are more chili peppers than chicken nuggets. In the end, the fun of flipping the chicken nuggets in the chili peppers is not exhausted.

Maoxuewang

Maoxuewang is the most classic chowder in Sichuan cuisine. It is made with duck blood, tripe, pork, luncheon meat and other ingredients. It tastes numb and spicy. It has four flavors: fresh, fresh and fragrant. Looking at it, you can see a "red ocean". Now it has spread all over the country and is loved by all groups of people. "Xuewang" is also called blood tofu, which is usually made with duck blood or pig blood; "Mao" is a Chongqing dialect, which means rough and sloppy.