2. kung pao chicken is a famous dish in Sichuan cuisine and one of the most famous specialties in Sichuan. Kung pao chicken is red but not spicy, spicy but not fierce, with crisp meat and good taste, which is deeply loved by everyone.
3. Husband and wife lung slice is a famous Sichuan dish, which is usually marinated with cow scalp, heart, tongue, tripe and beef, and then sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it. Husband and wife lung slices, fine production, beautiful color, tender and delicious, spicy and fragrant, very palatable.
4. Mapo Tofu, also known as Chen Mapo Tofu, is one of the local traditional dishes in Sichuan Province. The main raw materials are tofu, minced meat, pepper and pepper. Mapo tofu has a deep red and bright appearance, with red, white and green contrasts. The shape of tofu is not rotten, and it tastes hemp, spicy, hot, tender, crisp, fragrant and fresh, which highlights the "spicy" characteristics of Sichuan cuisine.
6. Boiled beef, the main ingredient is lean beef. Auxiliary materials include bean sprouts, duck blood, broth, lettuce or other vegetables and vermicelli. Seasoning onion, salt, soy sauce, pepper, monosodium glutamate, cooked vegetable oil, dried pepper, Chili oil, pepper, fermented glutinous rice juice, wet starch, Danxian bean paste. Because the beef slices in the dish are cooked in spicy soup, it is named boiled beef. This dish is spicy and spicy, smooth and palatable, with strong flavor, and has the spicy, spicy and hot flavor of Sichuan hot pot.