Sichuan, referred to as Sichuan or Shu for short, is located in the southwest of China and is known as the "land of abundance". Its beautiful natural environment and unique Sichuan cuisine attract tourists from all over the country.

Sichuan cuisine is one of the eight major cuisines in China. Its taste features are "hemp, spicy, fresh and fragrant", with diverse dishes, biased tastes and good use of seasoning. Cooking techniques are basically stir-frying, dry stir-frying and dry burning.

Many of our favorite foods are from Sichuan cuisine, such as Mapo tofu, fish with Chinese sauerkraut, fish-flavored shredded pork, dry-cooked fish, Dongpo elbow and kung pao chicken.

Sichuan cuisine is full of color and flavor, and its spicy and delicious characteristics have spread to the whole country. No matter north or south, the taste of Sichuan cuisine attracts people from all over the country.

Although there are countless local cuisines in Sichuan, when you are really in the land of abundance, you must order the following dishes to let people know that you are proficient in Sichuan cuisine at a glance.

First, Sichuan style pork

According to its literal meaning, Sichuan style pork is not difficult to guess. In fact, Sichuan style pork means cooking again, which is the first of all Sichuan dishes. Locals love to eat with green garlic seedlings. The color is bright and red, and the meat slices are fat but not greasy. The more they chew, the more fragrant they are. It can be said that they are "cooking artifacts".

Of course, the unique taste of Sichuan-style pork can't be separated from the strict control of raw materials. The pork must be made of pig's hindquarters, and the sliced meat must be skinned. Stir-fry the fat of the meat in the process of stir-frying, which is the key step to be fat but not greasy.

2. Boiled meat slices

The history of boiled meat slices is earlier than that of boiled fish, which is characterized by pouring hot oil on the plate to stimulate the flavor of spices. Sprinkle a handful of small parsley, it is simply delicious. Its meat slices are fresh, tender, spicy and delicious, and it is memorable when eaten in one bite. Joe's father loves to pour his soup on rice, and it makes his mouth water.

Third, Mapo Tofu

Do you think Mapo Tofu is named because of its spicy taste? Actually, it is not, because the founder of this dish has pockmarked faces, so it is named Mapo Tofu.

It is said that many years ago, a small restaurant was closing, and there were not many vegetables left in the kitchen, so the proprietress cooked a dish with tofu, minced meat and fermented beans. Unexpectedly, it has been well received by diners. Since then, "Mapo Tofu" has become a home-cooked dish on people's dinner tables, one of the top ten classic dishes in Sichuan, and has become a world-famous international dish.

fourth, Dongpo elbow

Dongpo elbow is named after Su Shi, a famous writer in the Northern Song Dynasty. Because Mr. Dongpo loves elbow, he named this dish "Dongpo elbow", which is a specialty of Meishan, Sichuan. It uses big elbow as the main raw material, and adds a variety of seasonings. After 13 processes, it is simmered for 5 hours with low fire, which is full of chewiness. It has the characteristics of milky white soup, mellow taste and tender meat.

5. Maoxuewang

Maoxuewang is rich in ingredients, such as beef tripe, fat intestines, squid, eel slices, lunch meat, duck blood and bean sprouts. The local authentic Maoxuewang red oil accounts for more than half of the soup. Because of its rich ingredients, it is more enjoyable to eat. Spicy and delicious, it spreads all over the country and is a must-have meal for most people.

six, spicy chicken

spicy chicken can be said to be a well-known dish, and we can feel its spicy taste when we hear this name, so the most important thing for spicy chicken is the choice of pepper. This dish requires not only more peppers, but also various varieties, thus playing a role in enhancing color and fragrance.

The chicken here should be cut into small pieces. Before frying, it should be marinated with onion ginger, cooking wine, chicken essence and monosodium glutamate for half an hour to make it fully tasty. What makes this dish unique is that the amount of pepper is more than the amount of chicken pieces, and the feeling of finding meat from pepper at the end is the most special.

In addition to the distinctive dishes mentioned above, there are many Sichuan dishes. If you want to eat authentic Sichuan dishes, you must go to Sichuan to experience them for yourself. Do you know any other Sichuan cuisine? Welcome to discuss it with Joe's father in the comments section. If you like Joe's father's sharing, please support it a lot. Everyone's support is the driving force for Joe's father to continue to share!