Chengdu is the capital city of Sichuan Province in China and the birthplace of Sichuan cuisine.

Chengdu cuisine is world-famous for its unique taste and rich cultural connotations.

The production process of Chengdu cuisine is strict, focusing on the selection of raw materials and the mastery of cooking techniques.

Today, let’s learn how to make some Chengdu recipes, let’s inherit Sichuan cuisine culture and deliver the essence of food.

Mapo Tofu Mapo Tofu is the most famous Sichuan dish in Chengdu. Its spicy and delicious taste makes people have endless aftertaste.

Ingredients: 300g of tofu, 100g of minced lean meat, 100g of bean paste, 50g of Sichuan peppercorn powder, 10g of chili powder, 10g of onion, ginger, garlic, appropriate amount of salt, chicken essence, cooking wine, and light soy sauce. Steps: 1. Cut the tofu into small pieces and put them into boiling water.

Blanch the water; 2. Heat the pan with cold oil, add the onion, ginger and garlic and sauté until fragrant, add the minced lean meat and stir-fry until it changes color; 3. Add the bean paste, Sichuan pepper powder and chili powder, stir-fry the red oil; 4. Add an appropriate amount of water and bring to a boil

Then add the blanched tofu. After boiling, add salt, chicken essence, cooking wine and light soy sauce to taste.

Boiled beef Boiled beef is a classic dish in Sichuan cuisine. It is characterized by spicy and delicious taste.

Ingredients: 250 grams of beef, 100 grams of onion, ginger, garlic, appropriate amount of Sichuan pepper powder, 10 grams of chili powder, 10 grams of salt, chicken essence, cooking wine, and light soy sauce. Steps: 1. Cut the beef into thin slices and marinate with salt, light soy sauce, and cooking wine for 10 minutes;

2. Heat the pan with cold oil, add onion, ginger and garlic and sauté until fragrant, add Sichuan peppercorns and chili powder and stir-fry until fragrant; 3. Add an appropriate amount of water, bring to a boil and then add marinated beef slices, bring to a boil and remove; 4. Blanch the bean sprouts

water, put it into a bowl; 5. Place the cooked beef slices on the bean sprouts; 6. Heat the pan with cold oil, add onion, ginger and garlic and sauté until fragrant, add an appropriate amount of water to boil, add salt, chicken essence and cooking wine to taste, and pour it over the beef

Just go up.

Husband and wife's Fei slices are one of Chengdu's traditional dishes. They are characterized by spicy taste and fresh and tender beef slices. They are very suitable for summer consumption.

Ingredients: 250g beef lung, 100g peanut butter, 50g bean paste, 50g Sichuan pepper powder, 10g chili powder, 10g onion, ginger, garlic, appropriate amount of salt, chicken essence, cooking wine, appropriate amount of light soy sauce. Steps: 1. Blanch beef lung and beef tongue separately.

Cut into thin slices; 2. Heat the pan with cold oil, add onion, ginger and garlic and sauté until fragrant, add Sichuan peppercorns and chili powder and stir-fry until fragrant; 3. Add bean paste and peanut butter, stir-fry until the red oil comes out; 4. Add appropriate amount of water, boil and then add

Boil the sliced ??beef lungs and tongue and add salt, chicken essence, cooking wine and light soy sauce to taste.