Bamboo leaf beef Bamboo leaf beef is both beautiful and delicious. The steamed beef is wrapped in bamboo leaves and topped with chopped chili and chopped green onion. The appearance alone is very attractive. The glutinous and crispy beef is slightly spicy.

Taste, and also has the fragrance of bamboo leaves.

Three Cannons is a famous Sichuan snack, mainly made of glutinous rice. When the glutinous rice balls are thrown, the Three Cannons sound like "dang, dang, dang" like "projectiles", hence the name "Three Cannons".

Eat it with "Eagle Tea" for a unique flavor.

Because there is a steel plate on one side of the chopping board, it makes a metallic sound when it is vibrated by hitting the chopping board. The three glutinous rice cakes have already flown to the bamboo dustpan leaning on the opposite side and rolled into the bamboo dustpan filled with sesame powder and soybean powder below. Another person will

The three glutinous rice cakes are picked up on a plate (the rice cakes are naturally coated with a layer of powder at this time), then poured with thick juice and served to the diners.

Crispy Pork Sichuan Crispy Pork is made from the upper body of the pig, because the meat here is relatively tender and fat and lean are fried together.

After cutting the meat into slices, add peppercorns, salt, white wine, minced ginger, and starch. Add egg white according to the amount of starch, mix thoroughly, and fry in rapeseed.

It can be eaten hot or cold and is an indispensable delicacy for weddings and weddings.

Bamboo tube rice: Bamboo tube rice first pays attention to the use of bamboo. Generally, annual green bamboo is used. This kind of bamboo sweats a lot, has tender meat and good color. The baked bamboo tube rice is particularly fragrant.

Secondly, the materials used are exquisite and the workmanship is fine.

Use high-quality fragrant rice, glutinous rice, early rice, add salt and special seasonings, pour it into green bamboo, then seal it with tea leaves, put it on a warm fire and slowly bake it. After 20 minutes, the bamboo tube will make a sizzling sound.

The thick and fresh fragrance penetrates the heart and spleen from the light smoke, which often makes people stop walking after smelling the fragrance, and they are full of praise after tasting it.

Many people also pack it and take it away. When the bamboo tube stops smoking and is a little burnt, the rice is cooked. The bamboo tube rice is fragrant and delicious. We believe that this kind of bamboo tube rice with a strong mountain flavor will definitely satisfy everyone.

You bring "good taste".

Shao Bai (Mei Cai Pork) is usually made by boiling the pork belly thoroughly in a soup pot, adding dark soy sauce, frying for color, and then cutting it into slices.

Then add onion, ginger and other seasonings and stir-fry for a while, then add the soup and simmer over low heat.

Put the pork belly into a bowl, top with the plum cabbage segments, pour in the original soup and steam thoroughly.

When serving, turn the meat back onto the plate.

After being cooked, the meat is rotten and fragrant. It tastes salty and slightly sweet, fat but not greasy.

Pumpkin Cake Pumpkin Cake is a Han Chinese dish. It is mainly made from pumpkin. The preparation methods vary from place to place.

It is characterized by being soft, sweet and waxy, with a mellow aroma, moistening the lungs and strengthening the spleen, and relieving coughs and reducing phlegm.

Mapo Tofu Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862).

Next to Wanfu Bridge in Chengdu, there is a store formerly known as "Chen Xingsheng Restaurant".

The owner Chen Chunfu died early, and the small restaurant was run by the proprietress. The female proprietress had a slightly numb 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".

Twice-cooked pork Twice-cooked pork is a traditional Han dish of cooking pork and belongs to Sichuan cuisine.

Originated from rural areas of Sichuan.

In ancient times, it was called oil-fried pot; most families in Sichuan can make it.

The characteristics of twice-cooked pork are: unique taste, bright red color, fat but not greasy, and strong aroma in the mouth.

The so-called reheating means cooking again.

Twice-cooked pork plays a very important role in Sichuan cuisine.

Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, twice-cooked pork must come to mind.

It is delicious, delicious, and eye-catching, making it the first choice for meals.