Mapo Tofu in Sichuan cuisine was founded in the first year of Tongzhi in the Qing Dynasty (1862). There was a store originally named "Chen Xingsheng Rice Shop" next to Wanfu Bridge in Chengdu. The owner Chen Chunfu (Chen Senfu) passed away at an early age, so the small restaurant was run by the proprietress alone. The female proprietress had a tiny pockmark on her face and was known as "Chen Mapo". At that time, the Wanfu Bridge was a bridge across the Fu River, and coolies often rested and pointed here. The main people who patronize the restaurant are porters. Mrs. Chen has a unique set of cooking skills for cooking tofu. The tofu she cooks has a unique color, aroma and flavor, and is deeply loved by people. The roasted tofu she created is called "Chen Mapo Tofu". The store was later named "Chen Mapo Tofu Shop". The characteristics of Mapo Tofu are spicy, spicy, hot, fragrant, crispy, tender, fresh and lively.

Beef and mutton steamed buns were originally called mutton steamed buns, and were called "yang gen" in ancient times. Su Shi, a famous poet in the Song Dynasty, wrote a poem: "Long cuisine has bear wax, and Qin cooks only yang gan." The cooking technology of mutton steamed buns is very strict, and the cooking process of the meat is also very particular. The preparation method is: first wash and cut high-quality mutton, add onions, ginger, pepper, star anise, fennel, cinnamon and other condiments when cooking, and cook until mashed, and set aside the soup. Mo is a kind of white flour pancake. The surface of the pancake must be dead noodles. When eating, break it into pieces the size of soybeans and put it into a bowl. Then ask the chef to put a certain amount of cooked meat and original soup in the bowl, and mix it with It is made with a single spoonful of seasonings such as chopped green onion, coriander, day lily, black fungus, cooking wine, vermicelli, salt, and MSG. The way to eat mutton soaked buns is also very unique. There are mutton stews (lamb mutton), which means customers eat and soak them themselves; there are also dry soaked buns, which means the soup is completely soaked into the buns. After finishing the buns and meat, the soup in the bowl was also finished. There is another way to eat it called "Shuiweicheng", which is to cook it in a wide soup. Put the cooked buns and meat in the center of the bowl and surround it with soup. In this way, the clear soup is fresh, the meat is rotten and fragrant, and the buns are tough and tasty. If you add hot sauce and sugared garlic, it will have a special flavor. It is a rare high-grade nourishing product. There are many mutton steamed bun restaurants in Xi'an, among which the time-honored ones such as "Laosunjia" and "Tongshengxiang" are more famous.

When Qianlong went to the south of the Yangtze River, he once strolled to the Songhelou Restaurant and saw mandarin fish swimming in the lake, so he wanted to bring them to eat. At that time, the fish were used as sacrifices to worship the gods. Dare to eat it, but it is hard to violate the sacred order, so the waiter had to discuss with the chef, and finally decided to use the fish head to make a rat to avoid the sin of "sacred fish". When a plate of squirrel mandarin fish was served on the table, the fish body squeaked, which was very similar to the sound of a squirrel. The long mandarin fish is placed on the plate with its head and tail raised. The body of the fish has been boned and seared with a knife. After frying, it is poured with tomato juice. It is sweet and sour, crispy on the outside and tender on the inside. It is delicious when you eat it. After Qianlong ate it, he praised it repeatedly. It was shaped like a squirrel, crispy on the outside and tender on the inside. It was orange in color, sweet and sour, and had a pine red aroma.