The top ten lost Sichuan dishes include: three-color chicken chowder, spinach dumplings with white lungs, roasted crispy cubes, peach crispy chicken cakes, soft fried spots, dried shredded pork, dried tangerine peel pork, bamboo fungus and liver paste soup, chopped green onion liver slices, and pig head with bean dregs

, butterfly sea cucumber.

Sichuan cuisine is characterized by its emphasis on numbing, spicy, fragrant, fresh, oily, and thick flavor, with heavy use of the "three peppers" (chili pepper, Sichuan peppercorns, and peppercorns) and fresh ginger.

Sichuan cuisine is Sichuan cuisine. It is one of the four traditional Chinese cuisines, one of the eight major Chinese cuisines, and a master of Chinese cuisine.

Sichuan cuisine uses a wide range of ingredients, has varied seasonings, and has a variety of dishes. It emphasizes both fresh and mellow flavors. It is famous for its good use of spicy seasonings. It also integrates the characteristics of the southeast and northwest with its unique cooking methods and rich local flavor.

How to cook delicious food? It is very important to choose a good wok. There are many types of woks nowadays, including coated non-stick pans, stainless steel woks, and iron pans. The editor thinks that the old-fashioned iron pans are better.

Iron pots are more durable, and human body nutrition requires iron. When choosing an iron pot, choose a thicker one. A pot with a diameter of 32cm is sufficient for a family of three.

Mastering the heat is an important factor in cooking. The heat should be determined according to the size and nature of the dish. When it is small, the heat should be small, and vice versa.

When stir-frying meat dishes, the heat should not be too high; when stir-frying vegetables, the heat should be turned to the maximum, so that they can be cooked quickly and keep their green color.

Add water appropriately.

When stir-frying, some vegetables themselves have less water and will become charred or blackened during stir-frying. During the stir-frying process, a small amount of water can be added.

Some green leafy vegetables have a lot of water. Not only do you not need to add water, but you also need to increase the heat to the maximum to get them out of the pot as quickly as possible.