chenghua district Longtan Temple's Shui Bo-style Sichuan cuisine and his family's cold crucian carp are a must.

There are many classic dishes of Sichuan cuisine, such as Sichuan Cuisine, kung pao chicken, Mapo Tofu, Boiled Beef, Couple's Lung Slices, White Meat with Garlic Paste, etc., which are not only unique in flavor and taste, but also suitable for both the north and the south, and are well-known and widely spread. These dishes have become synonymous with Sichuan cuisine at home and abroad.

Sichuan cuisine, represented by Chengdu cuisine, is well-chosen and structured. As one of the eight major cuisines in China, Sichuan cuisine also occupies an important position in Shenzhen cuisine.

yes, any kind of home cooking, if it is Sichuan cuisine, it must have a unique spicy style. Take the most common tofu as an example, all parts of the country have their own production methods, but if we follow the practice of Sichuan cuisine, it will have a full Sichuan flavor.

Sichuan has been called the land of Shu since ancient times, with a long history and culture. Basically, there is a wonderful story behind every dish. Now, let's talk about the following dish, kung pao chicken, which is far from being expensive nowadays, but when it comes to its source, it is very remarkable.

In addition to military commanders, many literati traveled and lived in Sichuan in the past dynasties, and some left a famous dish in Sichuan.

I didn't expect that. Dongpo elbow is not Su Dongpo's elbow, but Su Dongpo's favorite elbow. Sichuan cuisine has a wide range of materials, varied flavors, diverse dishes, and both fresh and mellow tastes. It is famous for making good use of spicy food, so it is loved by our people. In recent years, Sichuan cuisine has gone out of the house and developed in many cities in China, integrating the characteristics of all parties in the southeast and northwest. Up to now, it has formed two categories: traditional Sichuan cuisine and new Sichuan cuisine.

the development of Sichuan cuisine has a long history, and besides the traditional crafts handed down from ancient times, it also attaches great importance to creation and innovation. At present, boiled fish, which is popular in the streets of Shenzhen, is a masterpiece of Sichuan cuisine newly invented in recent 1 years. The fish fillets are tender and smooth, and the spicy taste is memorable.

In recent years, the number of Sichuan cuisine restaurants in Shenzhen is increasing day by day, but compared with Chengdu, Chongqing, Beijing and other places, there is still a big gap in the popularity of Sichuan cuisine, which can be seen from netizens' comments on Sichuan cuisine. But in any case, in Shenzhen, Sichuan food is still loved by more and more citizens.