Enjoy ten classic Sichuan dishes by yourself:

1, Mapo tofu

2, shredded pork with fish flavor

3, shredded pork with sauce

4, diced chicken with kung pao

5, diced spicy chicken

6, Dongpo elbow

7, and husband and wife lung slices

8. Personally, it is:

1, Mapo tofu

2, Kung Pao diced chicken

3, husband and wife lung slices

4, fish-flavored shredded pork

5, Maoxuewang

6, Sichuan style pork

7, Dongpo elbow

8 and boiled fish

. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried diced chicken in Shandong cuisine and the Hu chili pepper diced chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish has also been classified as Beijing Palace Cuisine. Kung pao chicken chooses chicken as the main ingredient, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. The entrance is fresh and spicy, and the tenderness of chicken matches the crispness of peanuts.

2. Spicy boiled fish

"Spicy boiled fish", also known as river boiled fish and boiled fish fillets, was first popular in Cui Yun Township, Yubei District, Chongqing. Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat".

3. Mapo Tofu

"Mapo Tofu" was created by Liu, the wife of Chen Senfu, the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in the Qing Dynasty. Liu has pockmarks on his face and is called Chen Mapo. The roasted tofu she created was called "Chen Mapo Tofu", and her food shop was later named "Chen Mapo Tofu Shop". The color of the dish is bright red, the tofu is tender and white, and it has the characteristics of "hemp, spicy, fresh, hot, tender, tied (refers to the whole shape) and crisp (refers to the minced beef).

4. Sichuan-style pork

"Sichuan-style pork" is a traditional Sichuan dish. It is the first choice for serving food because of its delicious color and attractive color. The ingredients are different. Besides garlic seedlings (green garlic), you can also use colored peppers, onions, leeks and pot helmets to make Sichuan style pork.

5. Shredded pork with fish flavor

"Shredded pork with fish flavor" is a famous traditional dish with Han nationality characteristics, which is named after seasoning with fish flavor and belongs to the representative dish of Sichuan cuisine. According to legend, it was inspired by pickled pepper and shredded pork, which was created by Sichuan chefs during the Republic of China.

6. Dongpo elbow

"Dongpo elbow" is one of the classic traditional dishes of the Han nationality in Sichuan, China, and belongs to Sichuan cuisine. According to legend, once Su Dongpo's wife, Wang Fu, stewed her elbow at home because of a moment's negligence. She quickly added various ingredients and cooked it carefully to cover up the burnt taste. Unexpectedly, the yellowish elbow tastes unexpectedly good. Su Dongpo not only cooked it repeatedly by himself, but also left a record, and also vigorously promoted it to relatives and friends, so the "Dongpo elbow" was handed down from generation to generation.

7. Chongqing Maoxuewang

"Maoxuewang" uses duck blood as the main ingredient, and its cooking skills are mainly cooking, with a spicy taste. Originated in Chongqing and popular in Chongqing and Southwest China, it is a famous traditional Sichuan cuisine. This dish is made of raw blood, hot and eaten now, and beef tripe is the main ingredient, hence the name. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward the characteristics of its soup, such as red and bright, spicy and delicious, and strong and thick taste.

8. Boji

"Boji" is a famous traditional snack in Sichuan, which originated in Leshan and belongs to Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. It is made by mixing the boneless chicken slices with spicy seasoning and various seasonings in a pottery bowl. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. When eating milk soup noodles, it is accompanied by alms chicken, which has a unique style.

9. Husband and wife's lung slices

"Husband and wife's lung slices" is a famous dish in Chengdu, Sichuan Province. It was created by Guo Chaohua and Zhang Tianzheng. It is well-made, beautiful in color, tender and delicious, spicy and fragrant, and very palatable. It was rated as one of the top ten classic dishes in Sichuan. It is usually made of cow scalp, beef heart, beef tongue, tripe and beef, marinated, sliced, and then mixed with auxiliary materials such as Chili oil and pepper noodles to make red oil and poured on it.

1. Boiled pork slices

"Boiled pork slices" is a famous local dish, which originated in Zigong and developed in the southwest, and belongs to the famous home cooking in Sichuan cuisine. Because the sliced meat has not been oiled, it is cooked in water, hence the name "boiled sliced meat". Boiled pork slices are spicy, soft and chewy. When eating, the meat is tender and the vegetables are fresh, the soup is red and shiny, and the spicy taste is strong. It is the most suitable meal and is one of the home-cooked foods. The characteristics are "hemp, spicy, fresh and fragrant".

pork slices with Mapo bean curd and husband and wife's lung slices with kung pao chicken fish-flavored shredded pork and boiled beef with cold white meat and boiled cabbage and ginger chicken with salty (sweet) boiled white

Ten popular Sichuan dishes. Sichuan cuisine is also the favorite of many friends who love spicy food! Food is the most important thing for people!

Answer a new top ten classic Sichuan dishes:

Cold-mixed auricularia root, radish soaked in rouge, asbestos teppanyaki, sweet and sour potato flower, three fresh ice powder, Leshan Tiaojiao beef, steamed pork bean curd, Chengdu Sanhua, maocai Mala Tang. [chuckle ]

It's a bit of a joke, but they are all well-known online representatives of Sichuan in recent years. Sichuanese can adjust according to their own regional understanding. Our province is eager for those mainlanders [laugh] [laugh] [laugh ]

Kung Pao Chicken, Fish-flavored shredded pork, Mapo Tofu, Dongpo elbow, Sichuan Cuisine, Fish with Chinese sauerkraut

Representative dishes of Sichuan cuisine: kung pao chicken, husband and wife lung slices, Fish-flavored shredded pork, Mapo Tofu, Maoxuewang, boiled fish and Dongpo meat.

pork slices with Mapo bean curd, husband and wife's lung slices, kung pao chicken fish-flavored shredded pork, boiled beef, cold white meat, boiled cabbage and ginger chicken pieces are salty (sweet) and white, and Sichuan cuisine cannot be separated from pepper, pepper and bean paste. This bean paste is good

Sichuan style pork, kung pao chicken, Mapo tofu, husband and wife lung slices, saliva chicken, boiled cabbage, boiled pork slices, shredded pork with fish flavor, Dongpo elbow and spicy chicken. Alternative: Sweet-skinned duck, pickled fish, hibiscus fillets, Maoxuewang, white meat with garlic paste, steamed meat with flour.