Cuisine Sichuan cuisine is one of the four major cuisines in China (Sichuan, Cantonese, Beijing and Jiangsu). It is famous for its distinctive personality of "one dish, one style, one hundred dishes and one hundred flavors".

Famous dishes include "eight-flavored cold dishes, nine-color dumplings, duck with camphor tea, roasted pigeon with green onions, fish-flavored chicken feet, crispy pork slices, fish-flavored shredded pork, kung pao chicken, small fried chicken, homemade sea cucumber, hot and sour

Tendons, hand-cooked pork slices, twice-cooked pork, ants climbing a tree, jade bamboo shoots and duck tongue, boiled beef, Dongpo elbow, steamed beef with rice flour, pickled fish, etc.

There are many varieties of hot pot in Chengdu, such as hot bonsai, mutton hot pot, beer duck, dipped rain, chrysanthemum... there are more than ten kinds, and there are hundreds of recipes in hot pot restaurants. It can be said that almost all Sichuan cuisine ingredients can be made into

With the hot ingredients in hot pot restaurants, diners with different eating habits can find their favorite foods in hot pot restaurants.

Snacks There are more than 2,000 famous snacks in Sichuan. The famous ones include Mapo Tofu, Pengzhou Juntun Pot Helmet, Pengzhou Nine-foot Salted Duck, Shuangliu Rabbit Head, Couple's Feather Slices, Dandan Noodles, Dragon Chaoshou, Zhong Dumplings, Korean Steamed Buns, Three Cannons, Lai

Tangyuan etc.