Sichuan's top ten delicacies:

1. Sichuan hot pot:

Among the hot pots from all over the country, Sichuan hot pot is the most popular and knowledgeable. Since the Qing Dynasty, Shu people who are delicious and good at eating have made hot pot a legendary thing. The tumbling thick soup is filled with ingredients with different flavors, and the vague heat makes people feel warm. You don't have to hold your skirt and sit down cautiously and pretend to smile. Pushing cups and changing cups, setting up a dragon gate formation, this is the most enjoyable Sichuan-style feast carnival. Recommended restaurants: Shu Jiuxiang, Huangcheng Laoma, Duck Intestine Hot Pot, Beef Offal Hot Pot, and Mushroom Hot Pot.

2. Husband and wife's lung slices:

Husband and wife's lung slices are actually beef scalp, heart, tongue, tripe and beef, not lungs. Pay attention to the selection of ingredients, fine production and exquisite seasoning. The couple's beef slices are large and thin, glutinous and delicious, spicy and fragrant, tender and stale. It is deeply loved by the public. Because it is different from other beef slices, it is called "Husband and wife's lung slices". The materials used are more sophisticated and the quality is improving day by day.

3. Fatty rice rolls:

Sichuan rice rolls have the allusion of "making boar sound, eating fat rice rolls". It is so delicious that even the most sophisticated people can still enjoy it without any scruples in the symphony of "sizzling". The crystal clear sweet potato powder is filled with red oil and fragrant, with dots of bean sprouts and shredded bean sprouts, which are soft and fragrant. Suck the vermicelli into your mouth, it is glutinous and soft, with the taste of love. Recommended stores: Qingshiqiao "time-honored" rice rolls, Shuangliu Baijia rice rolls, etc.

4. Mom’s Rabbit Head

The rabbit head has big bones and little meat. What’s so delicious about it? But once you have eaten Lao Ma's rabbit head, you will definitely understand why Sichuan people are always so devoted to nibbling, even wearing gloves and using both hands, no matter how ugly it looks. Spicy, spicy, and spiced, Lao Ma Rabbit Head doesn't have many flavors, but they are all very flavorful.

5. Sichuan Dandan Noodles:

Dandan Noodles are a famous local traditional pasta snack in Sichuan Province. It is said that the porters carried dandan noodles at the dock to sell noodles, hence the name. Noodles are rolled into flour, cooked, and topped with fried minced meat. The cooked noodles are thin, the marinade is crispy and fragrant, salty and slightly spicy, fragrant and very delicious. Dandan noodles are a representative food in Sichuan cuisine and a must-have dish for people to taste Sichuan cuisine.

Nowadays, dandan noodles are spread all over the country. Although the methods are slightly different, they are loved by people all over the country because of their delicious taste and have become a home-cooked snack.

6. Twice-cooked pork:

Twice-cooked pork is a traditional Sichuan dish of cooking pork and belongs to Sichuan cuisine. Most families in Sichuan can make it. The characteristics of twice-cooked pork are: unique taste, bright red color, fat but not greasy, and strong aroma in the mouth. The so-called reheating means cooking again. Twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When talking about Sichuan cuisine, twice-cooked pork must come to mind. It has a full range of flavors, flavors, and eye-catching colors, making it the first choice for serving meals.

7. Three Cannons:

Three Cannons is a famous traditional snack in Sichuan. It is mainly made of glutinous rice. When the glutinous rice balls are thrown, the Three Cannons are like "projectiles". Similarly, the sound of "dang, dang, dang" is divided into "iron cannon", "artillery" and "gun", so it is collectively called the "three cannons". Eat it with "Eagle Tea" for a unique flavor. The three cannons are sweet and delicious, not greasy, non-sticky and crumbly, and they are cheap and good quality.

The main ingredients of Sandapao are glutinous rice, brown sugar, sesame, and soybeans, which have a sweet taste. Sanda Pao is not eaten cold. When it is sold, the semi-finished glutinous rice cakes are put into the pot and put on the stove to keep warm over low heat. They are cooked freshly when eating.

8. Dengying Beef:

Dengying Beef is a famous local traditional food in Dazhou City, Sichuan Province. The beef slices are as thin as paper, red and bright in color, spicy and crispy, and chewing them carefully is intriguing.

9. Mapo Tofu:

Mapo Tofu, also known as Chen Mapo Tofu, is one of the famous local traditional dishes in Sichuan Province. The main manufacturing raw materials include tofu, minced meat, chili and Sichuan peppercorns.

The appearance of Mapo Tofu is deep red and bright, with contrasting red, white and green. The shape of the tofu is not bad. It tastes numb, spicy, hot, tender, crispy, fragrant and fresh, highlighting the "spicy" characteristics of Sichuan cuisine.

10. Malatang:

Sichuan Malatang is a very characteristic Han snack in Leshan, Sichuan. It has been spread for hundreds of years and has gone through changes in various generations. Still enduring and popular. It has the characteristics of spicy taste and fresh flavor. Add the boiling old soup to the pot, and then dip it in various seasonings. It tastes numb, spicy, and hot. It is very refreshing, cheap, and has different tastes.