The more famous Sichuan dishes include: Dongpo pork elbow, cold pot fish, Dongpo pork, braised pork ribs, fish-flavored shredded pork, twice-cooked pork, Mapo tofu, boiled fish, couple's lung slices, etc.

Relevant introduction to Sichuan cuisine: Sichuan cuisine is one of the four traditional Chinese cuisines and one of the eight major Chinese cuisines. It draws on a wide range of materials, has varied seasonings, has a variety of dishes, and emphasizes both fresh and mellow flavors. It is famous for its good use of spicy seasonings.

With its unique cooking methods and rich local flavor, it integrates the characteristics of the southeast, northwest, and draws on the strengths of many families. It is good at absorbing and innovating, and is well-known at home and abroad.

Chengdu, the capital of Sichuan Province, has also been awarded the honorary title of World City of Gastronomy by UNESCO.

Sichuan cuisine emerged in the late Qing Dynasty and the Anti-Japanese War. It is mainly home-cooked cuisine and uses mostly daily delicacies. Its characteristic is that the red flavor is spicy, spicy and fragrant, while the white flavor is salty and slightly spicy.

Representative dishes include fish-flavored shredded pork, Kung Pao chicken, couple's lung slices, Mapo tofu, twice-cooked pork, Dongpo pork elbow, etc.