The representative dishes of Sichuan cuisine include shredded pork with fish flavor, kung pao chicken, boiled pork slices, husband and wife lung slices, Mapo tofu and so on.

1. Fish-flavored shredded pork

Fish-flavored shredded pork is a famous Sichuan dish, which is made of pork tenderloin fried with pickled peppers, ginger, garlic, sugar and vinegar. It was created by a Sichuan cuisine chef in the Republic of China and is said to be inspired by shredded pork with pickled peppers. Fish-flavored shredded pork is salty, fresh, sweet and sour, with strong onion, ginger and garlic flavor, and its taste is made from seasoning.

2. kung pao chicken

The origin of this dish is related to the diced chicken with soy sauce in Shandong cuisine and the diced chicken with Hu chili pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which was circulated and summarized as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.

3. Boiled pork slices

Boiled pork slices is a famous local dish with pork tenderloin as the main ingredient, which originated in Zigong and spread in the southwest, and belongs to the famous home cooking in Sichuan cuisine. Boiled pork slices are spicy, soft and chewy. When eating, the meat and vegetables are fresh, the soup is red and shiny, and the spicy taste is strong. It is the most suitable for cooking and is one of the home-cooked foods. The characteristics are "hemp, spicy, fresh and fragrant".

4. Husband and wife lung slices

Husband and wife lung slices are a traditional famous dish in Chengdu, Sichuan Province, belonging to Sichuan cuisine. This dish was created by Guo Chaohua and Zhang Tianzheng. It is exquisite in preparation, beautiful in color, tender and delicious, spicy and fragrant, and very palatable.

5. Mapo Tofu

Mapo Tofu belongs to Sichuan cuisine. This dish is spicy, spicy, fresh, fragrant, hot, green, tender and crisp, which shows the spicy characteristics of Sichuan cuisine to the fullest. Today, Mapo Tofu has traveled across the ocean, in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan and Australia.