1. Sichuan hot pot. Sichuan hot pot, also known as Sichuan-style hot pot, has become a representative food in Sichuan and Chongqing. It stands proudly among the hot pots in the world with its unique characteristics such as spicy, hot and fresh. It is one of the most famous hot pots in Sichuan and even in China, and it is also a resounding food card in Sichuan. Sichuan hot pot is made by putting water (soup) in a crock, adding ingredients such as pepper, pepper, butter, salad oil, Pixian watercress, white wine and fermented grains, and then adding meat or vegetables to the boiling soup. In the production of ingredients, it is famous for its thick heavy oil, delicious flavor, fine production and popular taste. There are many kinds of hot pots in Sichuan, besides the traditional beef omasum hot pot, there are clear soup hot pot, Yuanyang hot pot, beer duck hot pot, dog meat hot pot, fat beef hot pot, spicy chicken hot pot and so on. In Sichuan, whether it is a peddler, a businessman, a farmer, a high official, a scholar, etc., all people prefer Sichuan hot pot.

2. Mapo tofu. Mapo Tofu is one of the traditional famous dishes in Sichuan Province, and it is the Sichuan cuisine of Shanghe Bangrong School. It has the characteristics of hemp, spicy, hot, fragrant, crisp, tender, fresh and lively, and is regarded as a classic of Sichuan cuisine, and it is also a famous specialty food in Sichuan at home and abroad. Mapo Tofu was founded in Tongzhi period of Qing Dynasty. It was originally created by Chen Liu, the founder of the old Chinese brand "Chen Mapo Tofu". Because there are several pockmarks on her face, it is called Mapo Tofu. The tofu cooked by Chen is red and bright, which is very rich in Sichuan flavor. At the end of Qing Dynasty, Chen Mapo tofu was listed as a famous food in Chengdu. Mapo Tofu became a famous dish in China in 1999, and was selected as a "non-legacy" list in Chengdu in 21. Mapo Tofu is one of Sichuan's top ten classic dishes selected as "Chinese food" by China Cuisine Association.

3. Dandan Noodles. Dandan Noodles, a famous local traditional pasta snack in Chengdu and Zigong, Sichuan Province, is one of the top ten delicacies in Sichuan Province. It is said that it originated from the fact that porters carry the burden to sell noodles in the street, hence its name. Dandan Noodles is made by rolling flour into noodles, cooking them and scooping up fried minced meat. The finished product has the characteristics of thin noodles, crisp and fragrant marinade, salty and slightly spicy, and it is very fragrant when eaten. Dandan Noodles is a representative food of Sichuan snacks. In 213, Dandan Noodles was selected as one of the "Top Ten Noodles in China" by the Ministry of Commerce and China Hotel Association, and was also selected as one of the "Top Ten Snacks in China" in Sichuan list sponsored by China Cuisine Association. It was also rated as "China Gold Medal Tourist Snacks" and "Sichuan Gold Medal Tourist Snacks" by china tourism association.

4. Sichuan style pork. Sichuan Cuisine belongs to Shanghe Bangrong School, and its position in Sichuan cuisine is very important. It has always been regarded as the first of Sichuan cuisine, also known as boiled pork. It is a classic traditional dish in Sichuan 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.