Sichuan cuisine and Cantonese cuisine both belong to the four major cuisines and the eight major cuisines, but these two cuisines are completely different in taste.

The taste of Sichuan cuisine is varied, but it is mainly spicy and fishy, ??making good use of three peppers. Cantonese cuisine pays more attention to light but not bland, fresh and smooth.

I usually prefer spicy food, so naturally I prefer Sichuan food.

Sichuan cuisine has a wide variety of dishes. Today I recommend 5 typical Sichuan dishes. Let’s take a look!

1. Mapo Tofu Mapo Tofu is a famous dish in Sichuan cuisine, and it is also a delicacy with a high order rate. The main ingredients are tofu and beef. The tofu is smooth and tender, and combined with the meaty flavor of the beef, it makes it spicy.

Fresh and fragrant taste, perfect for eating with rice.

This dish is also simple to make. Cut the tofu into cubes and blanch it. Cut the beef into mince. Stir-fry the beef until it changes color. Add the bean paste and minced ginger and garlic and stir-fry until fragrant. Add water and bring to a boil. Pour in the tofu and simmer for a while before seasoning. Sprinkle some chopped green onion and serve.

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2. Fish-flavored shredded pork Fish-flavored shredded pork is a famous Sichuan dish. Its taste is quite different from Mapo Tofu. It tastes salty, sour and sweet, and is full of fish flavor. It is very appetizing with rice.

When making it, cut the pork tenderloin, lettuce, fungus, carrot and other ingredients into shreds, mix a bowl of fish spice sauce, stir-fry all the ingredients, pour in the sauce and cook until the flavor is good. It is fragrant and delicious and goes well with rice.

3. Twice-cooked pork Twice-cooked pork is a traditional and homely dish in Sichuan cuisine. It has the meaty flavor of pork belly and is paired with some garlic sprouts or green peppers. It is especially eaten with rice.

It can be easily made at home. Add cooking wine, green onion and ginger to the pork belly and cook until chopsticks can be inserted through. Remove and cut into slices. Stir-fry until translucent and changes color. Add bean paste and garlic sprouts and stir-fry quickly. I prefer to stir-fry the pork belly.

When it turns slightly yellow, it will be more fragrant and go well with rice.

4. Boiled fish Boiled fish is a special delicacy in Sichuan cuisine. It tastes spicy and fragrant, oily but not greasy, the fish meat is smooth, and the vegetables are crisp and tender, which is very delicious with rice.

When making it, you only need to remove grass carp, bean sprouts and other ingredients, stir-fry chili peppers, bean paste and other spicy ingredients in a pot, add water and bring to a boil, slide in the fish, put the fried bean sprouts on the bottom of the pot, just cook the fish and pour it in

, and finally simmer it with hot oil, it will smell very fragrant.

5. Husband and Wife Fei Piece Couple Fei Piece is a famous cold Sichuan dish. It is carefully made, the meat is smooth and tender, and it has a spicy and fragrant taste. Just looking at it makes you very appetizing.

The ingredients of this dish are mainly beef tongue, tripe, beef, etc. After marinating, cut into thin slices, pour in red oil sauce and marinate for a while, which will make it taste more fragrant.