1, Ma Po Tofu: Ma Po Tofu belongs to the Sichuan cuisine, the main raw materials for the bean curd, tofu, minced beef (you can also use pork), chili peppers and peppercorns, etc., numb from the peppercorns, spicy from the chili pepper, the dish highlights the characteristics of the Sichuan cuisine "hot and numbing," and its unique taste, smooth texture.
2, back to the pot of meat: back to the pot of meat, Sichuan traditional dishes in the home (flavor type) dishes on behalf of one of the dishes belonging to the Sichuan cuisine series. Production of raw materials are mainly pork buttocks, green peppers, garlic and so on.
3, Mu Shu meat: Mu Shu meat formerly known as muxu meat, is a common feature of the traditional dishes, one of the eight cuisines of the Lu Cuisine - Confucian cuisine, the colloquialisms are often read as mu shu meat, alfalfa meat and so on. Its dishes to pork slices and eggs, fungus and other mixed fried and become, because the scrambled eggs color yellow and broken, similar to the mignonette and named.
4, Kung Pao Chicken: Kung Pao Chicken: Kung Pao Chicken, a famous Chinese and foreign characteristics of the traditional dishes. Lu Cuisine, Sichuan Cuisine, Guizhou Cuisine are included, raw materials, practices differ. The origin of the dish and the sauce burst chicken in the Lu cuisine, and Guizhou cuisine, Hu Zhaizi chicken related.
5, fish-flavored shredded pork: fish-flavored shredded pork belongs to the Sichuan cuisine cuisine, is the fresh pork shredded with eggs, starch stirred into the frying pan and slid, fish out of the oil control. Then put the chili, fungus, green onion and bean paste into the frying pan together to stir-fry the flavor, the shredded meat into the pan and stir-fry can be. This dish is smooth meat, flavorful and spicy.