Classic Sichuan dishes include: 1. Fish-flavored shredded pork: Fish-flavored shredded pork is a very distinctive folk dish and belongs to Sichuan cuisine.

Although it is called fish-flavored shredded pork, the main ingredient is pork. The reason why it has fish in the name is because fish-flavor is a flavor in Sichuan cuisine.

The fish-flavored shredded pork is carefully selected and the texture of the shredded pork is smooth and tender. It has a salty, sweet, sour and spicy taste, making it a delicious side dish.

2. Kung Pao Chicken: As the name suggests, the main ingredient of this dish is chicken breast, and its auxiliary ingredients are peanuts, cucumbers, etc.

Its origin is fried chicken with soy sauce. The fried chicken with soy sauce is a Shandong cuisine. It was modified into Sichuan cuisine by Ding Baozhen, an official of the Qing Dynasty. It is a Beijing palace dish.

The entrance is spicy but not violent. The tender chicken and crispy peanuts collide with the taste buds, making it unforgettable for a long time.

3. Boiled fish: Boiled fish is also called boiled river fish and boiled fish fillets. It is also a very famous Sichuan dish.

It is made of fresh grass carp, bean sprouts and chili peppers.

Grass carp is rich in nutrients, which is beneficial to our own blood circulation. Regular consumption also has anti-fatigue and beauty benefits.

The red pepper in the dish is eye-catching, and the taste is numb and spicy, which will greatly increase your appetite.

4. Boiled pork slices: Originated from Zigong, Sichuan, it is a home-cooked dish. The meat is cooked directly in water, so it is called boiled pork slices.

The boiled meat slices are made from pork tenderloin. The meat slices are mixed with egg white and starch evenly and then put into the pot. The meat is tender and easy to digest, and it is easy to taste.

The boiled meat slices are not fried at high temperatures for a long time during the production, which largely avoids the production of carcinogens.

5. Spicy Chicken: Spicy Chicken is a dish with a Jianghu flavor. Different from Kung Pao Chicken, Spicy Chicken has a stronger spicy flavor, but it has a slightly sweet aftertaste.

Moreover, the dried chili pepper in spicy chicken is not the main ingredient, but it is more important than the main ingredient. In addition, the soaked red chili pepper used is also a unique condiment of Sichuan cuisine.