When I hear Sichuan cuisine, I first think of the following dishes, which are endlessly memorable: Mapo Tofu. Mapo Tofu is a very famous home-cooked dish in Sichuan cuisine. It is "spicy, spicy, hot, fresh, fragrant, crispy and lively".

Needless to say, everyone knows that it is already an unsurpassable classic.

The main raw materials are watercress, tofu, minced beef (pork can also be used), chili and Sichuan peppercorns, etc. The red and hot finished product is very appetizing just by looking at the color. It tastes smooth, spicy and fragrant, and is very popular not only across the country.

It is famous and many foreign friends also like to eat it.

Twice-cooked pork is also called twice-cooked pork. For Sichuan people, it is considered the embodiment of Sichuan cuisine. I don’t know if it is controversial to say that it is the king of Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine exams.

This dish is mainly made with pork, green peppers, garlic sprouts and other ingredients. It is bright red in color, fat but not greasy, smells fragrant, and tastes refreshing.

The choice of meat is very particular. You must choose the buttocks of the pig, and the meat slices must be skin-on. When stir-frying, you must stir out the fat from the meat so that it does not taste greasy.

Spicy Chicken Spicy Chicken is a traditional dish in Sichuan and Chongqing, and it is now popular all over the country.

The key to delicious spicy chicken is spicy. You need to add more chili peppers and several different types of chili peppers to add color and flavor. The chicken pieces must be crispy in the mouth and have the fragrance of dried chili oil and complement the chili peppers. Eat spicy chicken

The most interesting thing is that there are more chili peppers than chicken nuggets. In the end, the fun of tossing the chicken nuggets in the chili peppers is not exhausted.

Maoxuewang Maoxuewang is the most classic chowder in Sichuan cuisine. It is made with duck blood, tripe, pork, luncheon meat and other ingredients. It tastes numb, spicy, fresh and fragrant. At first glance, it looks like a piece of "

Red Ocean".

Now it has spread all over the country and is loved by all groups of people.

"Xuewang" is also called blood tofu, which is usually made with duck blood or pig blood; "Mao" is a Chongqing dialect that means rough and sloppy.