1. mom's hoof flower-it is made of pig's trotters and white kidney beans as the main raw materials, belonging to Sichuan cuisine. Because ginger, white pepper and other ingredients are added to it, the finished dish is tender and refreshing, fragrant but not greasy.

2. Boiled Chinese cabbage-it is a clear soup made from the heart of northern Chinese cabbage and cooked with chicken, duck, ribs, ham and other ingredients. The finished soup is thick, fragrant and refreshing.

3. Sweet-skinned duck-a unique marinated product made by the imperial cuisine of the Qing Dynasty. It is necessary to dry the marinated duck, put it in an oil pan, fry it into a brown-red crispy and tender skin, and then brush it with caramel.

4. Jianyang Mutton Soup Pot-a first-class food for invigorating qi and preserving health with delicious soup and pleasant aroma, became one of the 3 Olympic healthy foods in China in 28.

5. Sliced pork with crispy rice-a traditional Sichuan dish made of pork tenderloin, fresh rice crispy rice, water-soaked mushrooms, etc. Usually, the vegetable juice is boiled first, and then poured on the rice crispy rice. The sliced pork is tender, crispy and full of flavor.

6. Xuehua Chicken Nao-a traditional Sichuan dish made of chicken breast, eggs and chicken broth, the finished product is light, fresh and fragrant, as white as fat, and full of color, flavor and taste.

7. Steamed Jiangtuan-a famous dish made by steaming Jiangtuan fish and ham. The finished product with beautiful shape has the regional characteristics of Leshan, Sichuan, and the soup is fresh and delicious, and the meat is fat and tender.

8. Dongpo elbow, a specialty of Meishan City, Sichuan Province, is a traditional food with color, aroma, taste and shape, and the seasoning is extremely exquisite. The finished dish has tender meat, fat but not greasy, soft and rotten but chewy.

9. Salted boiled pork is a Sichuan cuisine variety that is steamed with pork belly as raw material and ingredients such as sprouts or salted vegetables, and the steamed meat is rotten when put in your mouth, which is very soft and rotten.

1. Zhusun Gangao Soup-It is made of pig liver and Zhusun as the main raw materials. It is necessary to remove the oily tendons on the surface of pig liver, and gently mash it into mud, without too large particles. During steaming, the heat should be strictly controlled to prevent the liver paste from foaming.