1. kung pao chicken

kung pao chicken is cooked with chicken as the main ingredient and peanuts, cucumbers, peppers and other auxiliary materials. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. Because its entrance is fresh and spicy, the freshness of chicken matches the crispness of peanuts. In September 218, it was rated as one of the top ten classic dishes in Guizhou and the top ten classic dishes in Sichuan.

2. Husband and wife lung tablets

Husband and wife lung tablets are a famous dish in Chengdu, Sichuan, which was created by Guo Chaohua and Zhang Tianzheng. On September 1, 218, "Chinese food" was officially released, and "Husband and wife lung slices" was rated as one of the top ten classic Sichuan dishes of "Chinese food".

3. Mapo Tofu

Today, Mapo Tofu has traveled across the ocean, settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and jumped from a simple dish to an elegant one, becoming an international famous dish. On September 1, 218, "Chinese food" was officially released, and "Mapo tofu" was rated as one of the top ten classic dishes in Sichuan.

Extended information:

Sichuan cuisine is quite rich in flavor, and it is known as a hundred dishes. Among them, the most famous ones are fish-flavored, spicy, chili pepper, dried tangerine peel, pepper and hemp, strange taste and sour and spicy flavors.

there are six kinds of Sichuan food: hemp, spicy, sweet, salty, sour and bitter. On the basis of six basic flavors, it can be blended and changed into a variety of compound flavors. In the cooking process of Sichuan cuisine, if the primary and secondary flavors, shades, and amounts of flavors can be used, and the ingredients are selected, cut and cooked properly, all kinds of delicious dishes with special flavors can be obtained.