1. Zhangcha Duck "Zhangcha Duck" is a famous duck recipe in Sichuan cuisine, mainly smoked.

The first choice is the fat duck in autumn. The production pays great attention to the true tradition of "pickling, smoking, steaming and frying". It is then smoked with Zhangzhou tea leaves and scented tea leaves, giving the duck the aroma of camphor tea.

After it comes out of the oven, put it in the steamer for a while, then fry it in oil, cut it into pieces, put it on a plate, arrange it in the shape of Donald Duck, and pair it with the sesame-flavored sesame sauce and the dough-less lotus leaf pancakes.

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2. Garlic white meat. Garlic white meat is a delicacy in Sichuan cuisine. Nowadays, this dish is available all over the country, but Sichuan cuisine’s garlic white meat has the best taste.

This dish requires careful selection of ingredients, appropriate heat, fine knife skills, fragrant condiments, and hot slices to eat cold.

When eating, mix it well, and the heat will rise. The freshness of soy sauce, the fiery heat of chili, and the mild spiciness of garlic will come straight at you, which will whet your appetite.

3. Sweet-skin duck Sweet-skin duck is a representative of Shanghebang Sichuan cuisine. It is extremely popular in Meishan and Leshan areas, and has particularly strong regional food characteristics.

Sweet-skinned duck, as the name suggests, is characterized by the duck skin. The secret sugar water is all over the duck, but it is sweet but not greasy. It is crispy and refreshing after roasting, making your mouth water and leaving you with endless aftertaste.

4. Boiled beef Boiled beef is a special Sichuan dish. This dish is extremely spicy and has a strong aroma, which highlights the spicy, spicy and hot flavor of Sichuan cuisine.

According to legend, in the Zigong area of ??Sichuan during the Northern Song Dynasty, there were workers who extracted salt and used cattle as power to extract brine.

The cow died of exhaustion, so people slaughtered the cow, cleaned it, sliced ??the meat, put it in salt water, added salt, pepper, and chili pepper and cooked it. Because the taste was so delicious, it gradually spread to the world.

Later, after continuous improvements by the restaurant's chefs, the current version came into being.

5. Dongpo elbow Dongpo elbow is a specialty of Meishan, Sichuan, and it is also the iconic delicacy of Sichuan!

The cooked Dongpo elbow has a milky white soup and soft meat. It is mellow in the mouth, fat but not greasy. It leaves a fragrant aroma on the lips and teeth after eating, making people think about it for a long time.

It is said that the emergence of Dongpo elbow was caused by forgetting the passage of time when stewing the elbow and accidentally stewing the elbow into a paste. In order to prevent the paste smell from being so strong, various seasonings were added and stewed again.

The great poet Su Dongpo ate it and found it delicious. Dongpo's elbow got its name, and this delicacy has been passed down to this day.