The top ten famous Sichuan dishes: fish-flavored shredded pork, Kung Pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, spicy chicken, Mapo tofu, twice-cooked pork, Dongpo elbow and Dongpo pork.

Other classic dishes include: Bang Bang Chicken, Pickled Pepper Chicken Feet, Dengying Beef, Liao Pork Ribs, Spicy Chicken, Spicy Shrimp, Spicy Pepper Stir-fried Beef, Sichuan Hot Pot, Spicy Perfume Fish, Chestnut Roast Chicken, Spicy Chicken, etc.

1. Kung Pao Chicken Kung Pao Chicken is made with chicken as the main ingredient and supplemented with peanuts, cucumbers, peppers and other auxiliary ingredients.

Red but not spicy, spicy but not strong, spicy and spicy, and the meat is smooth and crispy.

Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts.

In September 2018, it was rated as one of the top ten classic dishes of Guizhou and the top ten classic dishes of Sichuan in "Chinese Cuisine".

2. Husband and wife's beef slices Couple's beef slices are a famous dish in Chengdu, Sichuan, created by husband and wife Guo Chaohua and Zhang Tianzheng.

On September 10, 2018, "Chinese Cuisine" was officially released, and "Couple's Beef Slices" was rated as one of the top ten classic Sichuan dishes in "Chinese Cuisine".

3. Mapo Tofu Nowadays, Mapo Tofu has traveled across the ocean and settled in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries.

International dishes.

On September 10, 2018, "Chinese Cuisine" was officially released, and "Ma Po Tofu" was rated as one of the top ten classic Sichuan dishes in "Chinese Cuisine".

Extended information: Sichuan cuisine is quite rich in flavor and is known as a hundred dishes and a hundred flavors.

Among them, the most famous ones are fish flavor, spicy, spicy, tangerine peel, peppery, strange, sour and spicy flavors.

There are six types of Sichuan cuisine: numbing, spicy, sweet, salty, sour and bitter.

On the basis of the six basic flavors, it can be blended and changed into a variety of complex flavors. In the process of Sichuan cuisine cooking, if the priority, intensity, and amount of flavors can be used, the blending changes can be combined with the selection, cutting and cooking of ingredients.

If you cook it properly, you can get a variety of delicacies with special flavors that are both delicious and delicious.

Sichuan cuisine is characterized by its emphasis on numbing, spicy, fragrant, fresh, oily, and thick flavor, with heavy use of the "three peppers" (chili pepper, Sichuan peppercorns, and peppercorns) and fresh ginger.

Seasoning methods include dry roast, fish flavor, strange flavor, pepper and sesame, red oil, ginger juice, sweet and sour, lychee, garlic paste and other compound flavors, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes, one hundred flavors"

reputation.

There are more than 20 compound flavors of Sichuan cuisine, such as salty, homely, spicy, spicy, fish, ginger, strange, peppery, spicy, and sour.

Flavor type, red oil flavor type, garlic flavor type, sesame sauce flavor type, soy sauce flavor type, smoke flavor type, lychee flavor type, five-flavor type, fragrant grains flavor type, sweet and sour flavor type, sweet flavor type, tangerine peel flavor type,

Mustard flavor, salty-sweet flavor, salt-and-pepper flavor, spicy lychee flavor, tomato sauce flavor, etc.