1. Sichuan specialties include: husband and wife lung slices, Dandan Noodles, liao ribs, hot pot, Lai Tangyuan, Mapo bean curd, saliva chicken, dragon wonton soup, bell dumplings, dervish chicken, chuanchuanxiang, pork intestines powder, Yibin burning noodles, Mianyang rice flour, Luojiang bean chicken, boiled beef, fire whip beef, three cannons, North Sichuan bean jelly and milk soup noodles.

2. Sliced beef and ox organs in Chili sauce is a famous dish in Chengdu, Sichuan, which was created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, tripe and beef are used as main materials, marinated and then sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it. It is fine in production, beautiful in color, tender and delicious, spicy and fragrant, and very palatable. The saliva chicken is a cold dish with rich seasoning, which is spicy, delicious and tender. It has the reputation of "the famous Bashu is three thousand miles, and the taste is over the twelve States in the south of the Yangtze River". The name "saliva chicken" feels a bit indecent at first, and there may be a drooling appearance in your mind. It is also called saliva chicken because there are many peppers, which will paralyze your mouth and make you drool involuntarily. Mapo tofu, one of the traditional famous dishes in Sichuan Province, belongs to Sichuan cuisine. The main raw materials are ingredients and tofu, and the main materials are tofu, minced beef or minced pork, pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. Its taste is unique and smooth.