Preface Part 1 Sichuan Food 1. The "Past and Present Life" of Sichuan Food/001 2. The "Colorful" Sichuan Food/005 3. The "Etiquette" of Sichuan Food/008 Part 2 Taste of Sichuan Food 1. Classic Sichuan Twice-cooked Pork -

—If you don’t eat twice-cooked pork in Sichuan, you haven’t arrived in Sichuan/012 Fish-flavored shredded pork—the fishy taste of fresh pork/014 Dongpo elbow—a very poet’s home-cooked dish/016 Boiled pork slices—spicy Sichuan flavor, fierce

/017 Garlic white meat - the "first cold dish" of the Sichuan cuisine family / 018 Braised pork with winter vegetables - the aroma of vegetables penetrates into the meat's seams / 020 Steamed beef with rice flour - wrapped and delicious / 021 Dengying beef - although thin

Transparent as paper, yet hearty and hearty/024 Stilt-legged beef - leisurely taste, wafting out from bowls/026 Jianyang Mutton Soup - the best delicacy, about winter/028 Kung Pao Chicken - a folk dish cooked by the Governor

Delicious dishes/030 Vine pepper chicken - the perfect "mix and match" of freshness and numbness/032 Saliva chicken - eat it and stop drooling/033 Ginger fried shredded duck - shredded ginger and duck, all in your mouth; clear

Sweet, sour and spicy, pay attention to the taste/034 Jianchang salted duck - one of the four major Chinese salted ducks that grows in the sun/036 Zhangcha duck - a famous Sichuan dish that combines color, aroma, taste and shape.

Dishes/038 Cold Rabbit - The hot and spicy taste of cold fresh rabbit/039 Pickled Fish - the most popular fish cuisine among Sichuan people/040 Dongpo Fish - Eat fish, eat culture/042 Ball River Catfish - Trickle Creek

, famous for its delicious river food/044 Mapo Tofu - the curtains on the Wanfu Bridge move, Mr. Drunk in Hegu Spring/045 Jianmen Tofu - taste the softness in the hardness of history/047 Xiba Tofu - the clear river,

An elegant town, a beautiful taste/049 Fushun Tofu Pudding - Fushun Tofu Pudding has a long flavor and will never be forgotten once you eat it/052 Boiled Cabbage - A scoop of cabbage contains the essence of Sichuan cuisine/054 2. Tasteful Hot Pot Butter Hot Pot - Hongyan

Rolling between pots, the mellow flavor always remains/060 Clear oil hot pot - green, healthy, refreshing, the trend-setting hot pot/061 Yuanyang hot pot - complementary harmony, the most popular hot pot/062 Double pepper hot pot - the spiciest one

Hot pot/064 Fish head hot pot - big taste with big size/064 Chuan Chuan Xiang - the most popular Chengdu hot pot/065 Cold pot fish - Sichuan style hot pot going to the world/069 3. Baiwei snack Couple's lung slices - the best in Tianfu

, a wonder of Sichuan cuisine/070 Zhong Dumplings - pure meat dumplings, pure taste/072 Lai Tangyuan - smooth and white color, soft and waxy skin, heavy with sweet and fragrant oil/073 Long Chao Shou - "Nong Chao Shou" as thin as paper and as fine as silk

/075 Korean steamed buns - a dedication that has been passed down for 80 years / 076 Bobo chicken - the great taste of chicken slices / 077 Three cannons - a delicacy that can only be enjoyed when you hear the sound of cannons / 079 Three specialties of Huaiyuan - the best at marketing

Small town delicacies/081 Juntun Guokui - the king of Guokui in the Guokui Kingdom/083 Sanhe Ni - a delicious mix of sweets/084 Dandan noodles - a century-old taste / 085 Yibin burning noodles - delicious

The chewy noodles that are lit like matchsticks/086 Cold noodles with shredded chicken - light and elegant, refreshing/087 Steamed cold noodles - the best noodles created by a generation of queens/088 Northern Sichuan jelly - slightly spicy, fragrant, delicate and soft "food"

"Zhongbai Jade"/088 Sad jelly - the least sad thing/090 Fat rice jelly - the most popular delicacy among Sichuan people/091 Rice jelly - sour and glutinous, delicate taste/092 Ice powder - crystal clear

A clear summer treat/094 Pig cake - the taste blooms in the leaves/095 Tofu curd - a burst of warmth/096 Egg cake - a hundred years, a taste/097 4. Tibetan national food

Food (Tsampa, butter tea, Qurui, pork belly, finger meat, dry cheese, yogurt)/100 Yi cuisine (mound meat, green pepper sausage, Zhuanzhuan wine, straw wine)/104 Qiang cuisine (sipping wine)

, gold wrapped in silver, steamed corn)/109 Other ethnic delicacies (blood rice porridge, blood tofu, Tujia pork with knives, oil tea soup, oil-based meat)/111 The third part takes a look at Sichuan delicacies Pixian Douban - you can take away

The soul of Sichuan cuisine/114 Fushun bean curd dipped in water - delicious pure and rich ingredients/118 Langzhong four wonders - the "Four Heavenly Kings" of Langzhong cuisine/119 Xinfan kimchi - a classic delicacy made by "soaking"/122 Neijiang preserves

——Bringing sweetness to the world/123 Huobianzi Beef——“One of the best foods in China”/124 Suji Rice Krispies Treats——a local delicacy spread all over the world/125 Nanxi Dried Tofu——the world’s best

, you can also play with food in the palm of your hand / 126 Yibin Bean sprouts - gourmet seasoning created by special environment / 127 Luocheng beef - taste the ancient town, taste beef, taste life / 127 Western Sichuan yak meat - the beauty of meat, yak elephant

of meat/128 Lianghe Peach Slices - Special delicacies that can be ignited with fire/129 Part 4 Sichuan Food Map The "Middle" of Sichuan Food/131 The "South" of Sichuan Food/136 The "North" of Sichuan Food/142 Sichuan Food

The "East"/144 The "West" of Sichuan Food/147 Postscript...