The names of the 80 home-cooked stir-fries in Sichuan are as follows: cucumbers in vinegar, mushroom soup, tofu soup, stuffed green peppers, roasted shoulder meat, minced meat with winter vegetables, stir-fried eel back, fried duck cubes in sauce, dry-roasted shark fin, and raw fried salt.

Pan-fried pork, steamed quail with stilbene, shredded chicken rice noodles, fish head and tofu soup with flour, stir-fried chicken, Western Sichuan meat tofu, crystal pumpkin, stir-fried minced meat with kimchi, soft fried shrimp cake, sweet roasted longan, auspicious prawns, crispy rice cake

Stuffed meat slices and bitter melon.

Sweet and sour red bell pepper, celery-roasted fish sticks, fried pancakes, fried kidney rolls, whole duck with 100 nuts, lychee squid rolls, soft-roasted catfish, polygonatum odorifera heart seeds, fish-flavored minced pork, Baguo corn cake,

Raw roasted tendon tail tongue, ginkgo roasted chicken, duck paw buns, two-color rose fish, crispy lobster, eagle and tiger sight, seven-star fish ball soup, fish-flavored meat slices, flower tofu, lotus tofu and prawns, recovery soup, boiling mutton.

Spicy fried shredded squid, spicy cabbage, chicken with bamboo shoots in oil, roasted chicken wrapped in net oil, diced chicken with broken rice, homemade chicken nuggets, stir-fried chicken slices with bean sprouts, crispy peach kernels in sauce, fried pork in sauce, poached squid, ginseng heart and lung soup, salt water

Gizzard flower, hot lychee waist, lamb ear chicken tower, original cage hosta, ginkgo steamed duck, first-class sea cucumber, salt and pepper Babao chicken, poached tofu, braised duck with four treasures, spicy pork liver, love tofu, spinach dumpling and fish maw.

Tender chicken with fresh pepper, duck tongue with cordyceps, twice-cooked pork, stir-fried kidneys, ginseng-mai fish dumpling, Chengdu egg soup, barbecued fish, fried noodles, southern row chowder, fried steamed pork, beef knee tendon, Sichuan style beef, lotus leaf and phoenix breast, etc.

Introduction to Sichuan cuisine Sichuan cuisine is one of the four traditional Chinese Han cuisines and one of the eight major Chinese cuisines.

Sichuan cuisine can be divided into local Sichuan cuisine and Shanghai-style Sichuan cuisine. Among local Sichuan cuisine, Sichuan cuisine also includes Sichuan-style dishes, pasta snacks, hot pot, etc.

Sichuan cuisine is divided into three factions: Rongpai (Shanghe Gang), Yupai (Xiahe Gang), and Yangangpai (Xiaohe Gang).

On the basis of the conclusion of the "three schools", the standardized expression is: Shanghebang Sichuan cuisine refers to Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; Xiaohebang Sichuan cuisine refers to Yanbang cuisine centered on Zigong in southern Sichuan, including Yibin cuisine and Luzhou cuisine.

cuisine and Neijiang cuisine.

Xiahebang Sichuan cuisine is Jianghu cuisine represented by Dazhou cuisine, Chongqing cuisine and Wanzhou cuisine in the old Sichuan eastern region.

The three together form the branch cuisines of the three mainstream local flavor schools of Sichuan cuisine, representing the highest artistic level in the development of Sichuan cuisine.

Sichuan cuisine is famous for its wide range of ingredients, varied seasonings, diverse dishes, fresh taste, and emphasis on richness and richness. It is famous for its good use of spicy seasonings. It is also famous for its unique cooking methods and strong local flavor. It integrates the characteristics of the southeast and northwest.

He is good at absorbing and innovating by drawing on the strengths of others.