Sichuan has always been a land of outstanding people, known as the land of heaven and Sichuan. Apart from the beautiful scenery, there are also various special cuisines there. So what are the top ten cuisines in Sichuan cuisine list? Let's get to know it together. Maocai

maocai cooks all kinds of dishes in red soup. The most wonderful thing is that you can put vegetables into the bamboo bucket yourself, and how much you can put in depends on your own skills. Someone pressed it very hard, and it really loaded a lot! Maocai, who didn't press himself into the bamboo bucket, has no soul! Maocai must be full! Chen Mapo Tofu

Chen Mapo Tofu is a well-known brand named "China Time-honored Brand" by the state. It was founded at the beginning of Tongzhi in the Qing Dynasty (1862) and opened in Wanfuqiao in the northern suburb of Chengdu.

Formerly known as Chen Xingsheng Restaurant, the chef is Chen Chunfu's wife. The tofu cooked by Chen is red and bright, and the beef is crisp and fragrant, hemp, spicy, fragrant, crisp, tender, hot, and full of Sichuan flavor. Chen's tofu soon became famous, and food seekers are eager for it. Scholars and poets often come here. Dandan Noodles-one of the top ten famous noodles in China

Dandan Noodles is one of the top ten famous noodles in China. It is made by rolling flour into noodles, cooking them, and then scooping up fried minced meat. Noodles are thin, salty and slightly spicy, very delicious! Dragon wonton soup

The head office is in Chunxi Road, which is called Wonton in Guangdong. Look at the menu on the counter. Well, this dragon wonton soup has two choices, red oil and chicken soup. I ordered a chicken soup, which was not bad. The taste was clear and faint, with a little umami flavor, but the soup was not cooked enough, or the soup was not enough. The wonton soup was also thin and slippery, mainly because the soup was the best. Chongqing pork

belongs to Shanghe Bangrong Sichuan cuisine, and its position in Sichuan cuisine is very important. It has always been regarded as the top of Sichuan cuisine, also known as boiled pork. It is a classic traditional Sichuan dish and a famous home-cooked Sichuan cuisine. Its raw materials are mainly pork hindquarters, green peppers, garlic sprouts, etc., with unique taste, bright red color and fat but not greasy. Sichuan-style pork originated in rural areas of Sichuan, and most families in Sichuan will make it. Sichuan-style pork must be made of three-line pork (the upper part of pork belly), green garlic sprouts, Pixian bean paste and sweet noodle sauce, all of which are indispensable. Sichuan Cuisine is one of Sichuan's top ten classic dishes selected as "Chinese food" by China Cuisine Association.