The more famous Sichuan dishes are:

Dongpo Elbow, Cold Pot Fish, Dongpo Pork, Braised Spare Ribs, Shredded Pork with Fish Scent, Back to the Pot Pork, Mapo Tofu, Boiled Fish, Husband and Wife's Lung Slices and so on.

About Sichuan Cuisine:

Sichuan Cuisine, as one of the four traditional Chinese Han Chinese cuisines and one of the eight major Chinese cuisines, has a wide range of materials, seasoning variations, a variety of dishes, and the taste of fresh and mellow and thick and heavy, and is known for its good use of spicy seasoning and its unique cooking methods and rich local flavor, the fusion of the southeast, west, north and west of the parties' characteristics, and the advantages of all, and is good at absorption, good at innovation, and is well known in China. The city of Chengdu, the capital of Sichuan Province, has also been recognized by the United Nations as one of the most important cities in the world. Chengdu, the capital of Sichuan Province, has also been awarded the honorary title of World Gourmet Capital by UNESCO.

Sichuan cuisine emerged at the end of the Qing Dynasty and the War of Resistance in two time periods, to the home-cooked dishes, the ingredients are mostly for the daily taste, which is characterized by the red flavors pay attention to the numbness, spiciness, aroma, and the white taste of salty and fresh in the still a little bit of spiciness. Representative dishes are shredded pork with fish, Kung Pao chicken, husband and wife lung slices, Mapo tofu, back to the pot of meat, Dongpo elbow and so on.