1. Twice-cooked pork Twice-cooked pork is a home-cooked dish in Sichuan cuisine and is very popular with the public.

It uses pork butt meat as the main ingredient, plus green pepper, garlic sprouts and other auxiliary ingredients, plus your favorite seasonings. The color is bright red, fat but not greasy, and it is a dish with full color, flavor and flavor.

The biggest feature of twice-cooked pork is "twice-cooked"!

The so-called reheating means cooking again.

Twice-cooked pork has always been considered the best of Sichuan cuisine. As long as Sichuan cuisine is mentioned, people will definitely think of twice-cooked pork.

Nowadays, twice-cooked pork is not only popular in Sichuan, but also cooked in some spicy-loving areas.

2. Spicy Chicken Spicy Chicken is another classic Sichuan dish. It is shiny brown in color and has a strong spicy flavor. It is a delicacy with a strong Sichuan flavor.

It should be noted that there are some differences in the preparation methods of spicy chicken in various places, with different characteristics, but generally they are similar.

Spicy chicken is generally made with whole chicken as the main ingredient, plus onions, dried chilies, Sichuan peppercorns, salt, pepper, MSG and other ingredients. It is also a very popular Sichuan dish.

Compared with twice-cooked pork, spicy chicken is not so common, but many restaurants and hotels have this dish. You can order it when you go to Sichuan.

3. Mapo Tofu Mapo Tofu, one of the representatives of Sichuan cuisine, is an internationally popular Sichuan dish. It also has its own English name. The English name of Mapo Tofu is sauteed tofu in hot and spicy sauce!

Using tofu as the main ingredient, garlic sprouts and minced beef as auxiliary ingredients, and watercress, chili noodles, pepper noodles, soy sauce, etc. as seasonings, the cooked Mapo tofu is "numbing, spicy, fresh, fragrant, hot, green, tender and crispy".

Very Sichuan characteristics.

If we want to talk about the most famous Sichuan dish, it must be Mapo Tofu. After all, it has now become an internationally famous dish and even has its own English name.

4. Husband and Wife Fei Pien Couple Fei Pien is a Sichuan dish created by husband and wife Guo Chaohua and Zhang Tianzheng.

This dish usually uses beef scalp, beef heart, beef tongue, tripe, and beef as the main ingredients. It is braised and then sliced. It is served with chili oil, pepper noodles and other auxiliary ingredients to make red oil and pour it on top.

It is beautiful in color, tender in texture, fresh in taste, spicy and fragrant, and very palatable. It is a very appetizing dish.

Like Mapo Tofu, this dish also has its own English name. Its English name is Mr and Mrs Smith, which translates into Chinese as "Mr. and Mrs. Smith".

5. Fish-flavored shredded pork Fish-flavored shredded pork is also a relatively famous Sichuan dish. This dish is different from traditional Sichuan cuisine. It emphasizes the salty, sour and sweet taste, rather than pure spicy food.

There is no shredded fish in the fish-flavored shredded pork. This dish is made by frying shredded pork tenderloin with pickled chilies, ginger, garlic, sugar and vinegar. Among the many Sichuan dishes, the fish-flavored shredded pork is unique.