Sweet and sour hairtail is a home-cooked dish with hairtail as the main ingredient and eggs, salt and sugar as the auxiliary materials. It is soft and delicious, rich in mineral elements such as calcium and phosphorus, and rich in nutrition. Has effect in invigorating spleen, invigorate qi, warming stomach, nourishing liver, moisturize skin, invigorating qi, nourishing blood, and building body. Do not fry with butter and sheep oil, and do not eat with licorice and Schizonepeta.

2. Fish-flavored eggplant

Fish-flavored eggplant is a dish, which is one of the traditional famous dishes in Sichuan Province. It belongs to a famous dish with typical fish flavor in Sichuan cuisine.

Fish-flavored series of Sichuan cuisine, the most important auxiliary material Pixian watercress. The main ingredient is cooked with Pixian watercress and other seasonings, which has a thick and long taste, lingering aftertaste and endless aftertaste, so it is called aftertaste. Before the 1970s, the name of "Yuxiang Eggplant" was written on the menu of restaurants.

3. Fish-flavored shredded pork

Fish-flavored shredded pork (English: Yuxiang shredded pork) is a pork tenderloin fried with pickled peppers, ginger, garlic, sugar and vinegar. It was created by a Sichuan cuisine chef in the Republic of China, and it is said that it was inspired by shredded pork with pickled peppers.

Fish-flavored shredded pork is a famous Sichuan dish, which is salty, fresh, sweet and sour. It is rich in onion, ginger and garlic, and its taste is made by seasoning. This method originated from Sichuan folk unique method of cooking fish and seasoning, and now it has been widely used in Sichuan-style cooked dishes.

4. Braised grass carp

Braised grass carp (Braised carp) is a famous traditional dish in Sichuan Province, which belongs to the home-cooked dish in Sichuan cuisine. It is characterized by spicy and refreshing taste and strong flavor.

5. Braised carp

Braised carp is a home-cooked dish with carp as the main ingredient, peanut oil, wet starch, garlic and soy sauce as the auxiliary materials. The cooking skills of braised carp are mainly braised, and the taste is salty and yellow, the fish is tender and fragrant, and the juice is rich and delicious.

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