The top ten Sichuan dishes are boiled cabbage, kung pao chicken, husband and wife lung slices, Maoxuewang, Mapo bean curd, Dongpo elbow, saliva chicken, fish-flavored shredded pork, sweet and sour pork ribs, and dervish chicken.

1. Boiled cabbage

Boiled cabbage is made from the heart of Chinese cabbage in the north, cooked with chicken, duck and ribs, seasoned with clear broth with minced chicken and pork, and finally poured with some chicken oil. After the dish is finished, it is fresh and elegant, with strong fragrance and strong soup flavor, but it is not oily or greasy, but it is fragrant and refreshing. On September 1, 218, "Chinese cuisine" was officially released, and "boiled cabbage" was rated as one of the top ten classic dishes in Sichuan.

Steamed Chinese cabbage in Supreme Soup is a famous Sichuan dish, which was originally created by Huang Jinglin, a famous Sichuan cuisine chef, in the imperial dining room of the Qing Dynasty, and later developed by Luo Guorong, a master of Sichuan cuisine, and became a fine product at the state banquet.

2. Spilled chicken

Spilled chicken is a traditional dish in Sichuan, China, which belongs to the cold dish in Sichuan cuisine. It is rich in condiments and combines spicy, delicious and tender. When cooking, the soup used to cook chicken is very particular and needs to be just right, so that the soluble protein of chicken can be preserved to the maximum extent, the delicacy of chicken can be increased, and it can also have its unique flavor and taste.

saliva chicken is a cold dish with rich seasoning, which is spicy, delicious, tender and refreshing. 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.

3. Husband and wife lung slices

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.

in may, 217, GQ magazine published the latest "American 217 food and beverage ranking" published by BrettMartin, the famous cold dish of PepperTwins Double Pepper Sichuan Restaurant in Houston, named "Appetizer of the Year". The English name of this dish is translated into "Mr and Mrs Smith".