Now people's living standards are getting better and better, and restaurants on the street are getting bigger and bigger. Especially nowadays, some young people, many of whom are moonlight people, will get together with friends after work, choose to invite people to dinner and order some dishes that everyone likes. The six side dishes you must eat when you go to Sichuan cuisine restaurant are the essence of Sichuan cuisine. The boss thinks you are local, too! Speaking of street restaurants, there are eight major cuisines in China, and there are many kinds of street restaurants. In addition to the eight major cuisines, there are some unknown cuisines, such as northeast home cooking, which can be described as complete. But among all these dishes, Sichuan restaurant should be a very common one. Speaking of Sichuan cuisine, as an excellent foodie, I strongly recommend these eight must-eat side dishes, which are the essence of Sichuan cuisine.

The first dish, braised pork, is pork belly, cut into thin slices and then fried with green pepper or garlic, so even the fat is not greasy. Thin small fresh meat with Pixian bean paste and soy sauce, the more delicious it is after frying, which is also the charm of Sichuan-style pork.

The second course, spicy tofu and a little water tofu, is not a valuable food either, but after being made by the chef of Sichuan cuisine, a delicious spicy tofu, which is spicy and delicious, has been recognized by many overseas diners. Third course, kung pao chicken. China has a long history. Like this kung pao chicken, it has nothing to do with fish. This dish is usually seasoned with sugar and vinegar, with sweet and sour taste as the main flavor, then add fungus, stockings, high heels and shredded carrots and stir-fry together. The fourth dish, boiled fish, doesn't seem to have as much Chili oil as other Sichuan dishes, but the key to Sichuan fish is to make it with Sichuan pickles. Stewed juice is thick and nutritious.

The fifth course, Mao Wangxue, contains a lot of materials. Apart from canned lunch meat, sea cucumber, giant squid and intestines, the most distinctive feature of this dish is that it is made of goose blood and cooked with raw goose blood, hence the name Mao Wangxue. This dish was originally stewed by the poor with extra chop suey, but later it became a delicious dish. The sixth course is boiled pork slices. For diners who like to eat Sichuan food, this kind of boiled meat slices is actually not "cooked with tap water". The food inside is very simple. In addition to small fresh meat, there are vegetables, bean sprouts and the like. The most important thing is that the ingredients inside are all secretly seasoned and fried with food, which makes diners unbearable.