Sichuan Cuisine belongs to Sichuan Cuisine series, which is a representative special dish. The cooked dish has a unique taste, bright red color, fat but not greasy, especially the pork belly, which has been treated very successfully, and can't be eaten a little greasy. Most family kitchens in Sichuan will make Sichuan Cuisine. The so-called Sichuan Cuisine means re-cooking. The main ingredients include rump meat (two-knife meat), green pepper, garlic sprout, etc., which is known as "Sichuan Cuisine". Sichuan-style pork is delicious and delicious, which is a dish that most people will choose in the next meal. The origin of Sichuan-style pork can't be verified either. When there is no pepper, it is commonly known as "fried pig". After the pepper was introduced into Sichuan, the taste of Sichuan-style pork was gradually shaped, and later, with the blessing of douban, Sichuan-style pork became more eye-catching.

In addition to Sichuan cuisine, there are kung pao chicken, Guizhou cuisine and Shandong cuisine. Although the names are the same, the tastes are slightly different. From the spicy point of view, kung pao chicken in Sichuan cuisine is even better. This dish was invented by Governor "Ding Baozhen" and later spread to be called Gongting cuisine. It has a strong spicy flavor, smooth and crisp meat, and the burnt smell of chicken is especially delicious with the crispy smell of peanuts.

China's famous Sichuan cuisine, the well-known fish-flavored shredded pork, must have a seat. Its spicy, salty, fresh, sweet and sour taste is wonderful because it is rich in "fish flavor", but there is no fish meat. This practice comes from the people, and there is no specific research. The finished dish is ruddy in color and tender in shredded pork. Even if it has some spicy taste, it is very popular with children, and it is very suitable for "dry rice people" as the first choice.