1. Mapo Tofu: Mapo Tofu is a famous traditional dish in Sichuan Province and belongs to Sichuan cuisine.

Famous dishes have a long history.

Mapo Tofu originated during the Tongzhi period of the Qing Dynasty and was founded by the proprietress of Chen Shengxing Restaurant in Wanfuqiao, Chengdu.

Because there are several pockmarked faces, it is called Mapo Tofu.

The aged tofu is bright red in color, the beef cubes are crispy and fragrant, numb, spicy, fragrant, crispy, tender, spicy and plump in shape, and is full of Sichuan flavor.

Soon, tofu will spread to far away places and be sought after by diners.

Scholars and poets often came here in search of food.

Some kind-hearted people saw the pockmarks on Chen's face and called him "Chen Mapo Tofu."

This kind of statement becomes a nice talk without thinking about it.

Therefore, the restaurant was dubbed "Chen Mapo Tofu Shop".

In the late Qing Dynasty, Chen Mapo Tofu became a famous dish in Chengdu.

2. Boiled beef: The main ingredient of traditional Sichuan cuisine with Sichuan characteristics is lean beef commonly available on the market.

Accessories include bean sprouts, duck blood, soup, bamboo shoots or other favorite vegetables.

Cook the side dishes first, then cook the beef in the stock.

Because the beef slices in the dish are cooked in spicy soup and then poured with hot oil, it is called boiled beef.

3. Meishan Dongpo Pork: Dongpo Jar Pork, also known as "Dongpo Pork", also called barbecue, rolled pork, and Dongpo Pork, is a traditional famous dish of Meishan; according to historical records, this dish was first created by Su Dongpo

, he cooks himself, among which barbecue is the most famous.

In the poem, he described his cooking experience: "The fire comes slowly, the water comes little, and the fire comes beautifully." But people burned "Dongpo Pork" in his name, which is said to be his second return.

Interesting stories from when I was a local official in Hangzhou.

And will not be described in detail here.

Regarding the cooking method of this dish, there are detailed records in Su Dongpo's "Eating Meat": "Dongpo Meat" has good color, aroma and taste, is fat but not greasy in the mouth, and is delicious with wine.

This is a traditional Han dish that is very popular in Jiangsu and Zhejiang.

On the basis of absorbing the essence of Sichuan, Sichuan chefs inherit Sichuan cooking skills and satisfy the tastes and characteristics of Sichuan people.

When cooking, cut the pork belly into pieces, coat the bottom of the pot with onions and ginger, add wine, sugar, soy sauce and other spices, add broth and simmer over low heat.

4. Couple’s Femur Couple’s Femur is quite famous in Chengdu, Sichuan.

Just mention it and it will be recalled for a long time.

It was first invented by Guo Chaohua and Zhang Tianzheng, and later became widely circulated and loved by everyone.

The main ingredients of Husband and Wife Fei Sian are usually beef body parts, mainly including scalp, beef heart, beef tongue, tripe, and beef. They are marinated in secret marinade, then sliced, and stirred with chili oil, chopped green onion, and chili noodles.

The chess pieces are delicious in color, spicy and very suitable for eating.

5. Kung Pao Chicken: Kung Pao Chicken is the Chengdu government’s representative dish in Sichuan. It belongs to Sichuan cuisine and is also called Kung Pao Chicken among the people.

The "Bao Gong" in Kung Pao Chicken is the "Ding Baozhen" of Prince Shaobao during the Xianfeng period of the Qing Dynasty. Prince Shaobao was also called Bao Gong, so the name of this dish is Ding Baozhen.

The origin of the famous dish allusion is that Ding Baozhen, the governor of Shandong in the Qing Dynasty, mobilized dozens of famous chefs in Jinan to cook various famous dishes for them.

Someone said that he put a piece of fried chicken on every table at the banquet, and every time this dish was well received by the guests, it was very popular.

Later he was promoted to governor of Sichuan and brought this dish to Sichuan.

After processing and transformation by Sichuan chefs, the craftsmanship is more exquisite and the quality is better.

Later, it was used by Sichuan officials to pay tribute to the emperor and developed into a famous dish for the emperor's use.

6. Fish-flavored eggplant: The classic "fish-flavored" sauce is made of butter. 7. Dongpo elbow: Dongpo elbow is a classic local dish in Sichuan. It is a local famous dish in Meishan and belongs to the Rongpai Sichuan cuisine of Shanghe Port.

It is a Sichuan dish using pork knuckle and snow mountain beans as raw materials.

According to legend, when Su Dongpo's wife Wang Fu was stewing elbows at home, due to her negligence, the elbows were stained with butter.

She quickly added the ingredients, cooking them carefully to mask the burnt taste of her elbows.

Unexpectedly, this little yellow elbow turned out to be delicious, and Su Dongpo was overjoyed.

Su Dongpo not only repeatedly concocted and kept records, but also vigorously promoted it to his relatives and friends.

Therefore, "Dongpo elbow" has been handed down from ancient times.

8. Boiled fish, boiled fish in chili oil: fishing in the sea of ??boiling chili oil.

When the Sichuan food craze swept China in the late 1990s, the dish took center stage.

This is the dramatic centerpiece of a fish packed with heat.

On the excellent ocean iron plate, add dried chili peppers and Sichuan peppercorns.

The fish pieces should be picked out of the sesame oil with chopsticks: the oil itself should not be eaten.

9. Taibai duck: Taibai duck, also known as Taibai duck, is one of Sichuan dishes.

The origin of allusions to famous dishes originates from the Tang Dynasty and is related to the poet Li Bai.

The poet Li Bai moved to Longchang, Jinzhou with his daughter when he was young, and left Sichuan at the age of 25.

He has lived in Sichuan for 20 years and likes to eat braised duck, a famous local dish.

In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of Tang Dynasty and went to Beijing to pay homage to Hanlin.

When he was young, he used boiled duck as raw material and steamed duck with Huadiao, wolfberry, Panax notoginseng, etc. to worship Xuanzong.

The emperor was very happy and named the dish "Taibai Duck", which was passed down from generation to generation and became a famous Sichuan dish.

10. Boiled cabbage: Boiled cabbage is a famous Sichuan dish. It is a classic representative dish of Chengdu palace cuisine and belongs to the Sichuan cuisine series. The famous Sichuan cuisine chef Huang founded it in the imperial dining hall of the Qing Palace and was later inherited by the Sichuan cuisine master Luo. It became a delicacy at the state banquet.

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It is said that boiled cabbage was made in the dining hall by Huang Zai, a famous Sichuan chef who was appreciated by Empress Dowager Cixi in the Qing Dynasty.

When Huang was a chef, he often disparaged Sichuan food as "only spicy, not delicious."

In order to refute the rumors and seek proof, he pondered for a long time.