Kung pao chicken, also known as "Kung Pao Chicken", is a traditional classic dish of the Han nationality and a famous dish in Sichuan cuisine. A resident of Sichuan, it was improved and developed by Ding Baozhen, Governor of Sichuan in Qing Dynasty, and has been handed down to this day. This dish has also been classified as Beijing Palace Cuisine.

Mapo tofu is one of the traditional famous dishes of Han nationality in Sichuan Province, belonging to Sichuan cuisine. The main raw materials are ingredients and tofu, and the main materials are tofu, minced beef (pork can also be used), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine.

Peculiar chicken, also called seedling pot chicken, is a common traditional dish of Han nationality in China, Sichuan and Chongqing. It belongs to Sichuan cold dishes. The finished product is spicy, sweet, salty, fresh and fragrant. It is delicious when eaten, tender and refreshing in meat, and unique in flavor, so it has the name of peculiar taste. (The above information comes from Baidu Encyclopedia)