1. Sichuan hot pot is famous for its spicy, spicy, fresh and fragrant dishes. Hot pot has become the representative of Sichuan cuisine.

2. Boiled fish Boiled fish, also known as river boiled fish, is a traditional Han Chinese dish in Sichuan and Chongqing. It is "spicy and spicy", making boiled fish very popular across the country.

3. Twice-cooked pork Twice-cooked pork, as a traditional Sichuan dish, has always been considered the first of Sichuan dishes and the embodiment of Sichuan cuisine.

It is delicious, delicious and red in color, making it the best choice for side dishes.

4. Mapo Tofu Mapo Tofu is one of the famous traditional Sichuan dishes. It is mainly made of tofu, minced beef/minced pork, chili, and Sichuan peppercorns. The hemp comes from Sichuan peppercorns and the spiciness comes from chili peppers. This dish highlights the "spicy" nature of Sichuan cuisine.

Features.

5. Fish-flavored shredded pork. Fish-flavored shredded pork is an authentic Sichuan dish. It is mainly seasoned with sugar and vinegar. It is mainly sour and sweet. It can be paired with black fungus and bamboo shoots.

6. Boiled Pork Slices Boiled Pork Slices is a traditional Han Chinese dish. It is named Shuizhuo Pork Slices because the meat slices are cooked in water.

With its characteristics of "numbing, spicy, fresh and fragrant", it is best eaten with rice and is one of the home-cooked delicacies. It is a good choice for those who eat spicy food.

7. Spicy Chicken Spicy Chicken is a particularly famous delicacy in Sichuan. It is red in color and tender in texture. It tastes crispy and fragrant and has an endless aftertaste. It is one of the traditional Sichuan dishes.

8. Pickled fish Pickled fish is one of the representatives of Chongqing cuisine. Sichuan cuisine enjoys the reputation of "one dish, one style, one hundred dishes and one hundred flavors".

It is made with fresh grass carp as the main ingredient and cooked with Sichuan pickles.

9. Kung Pao Chicken Kung Pao Chicken is one of the most representative dishes in Sichuan cuisine.

It is red but not spicy, spicy but not strong, has a strong spicy flavor, and the meat is smooth and crispy.

10. Maoxuewang Maoxuewang is a famous snack in Chengdu.

It tastes numb, spicy, fresh and fragrant.

"Xuewang" refers to blood tofu, usually duck blood is used, but pig blood is also used.

This dish is made by boiling raw blood and eating it right away, so it is named Maoxuewang.

"Mao" is a Chongqing dialect that means rough and sloppy.