1, the reputation of the king of Sichuan cuisine back to the pot of meat.
Return to the pot of meat as a common food on the table of the people, loved by everyone, easy to make, the meat can be used to choose the five-flower meat or two meat, etc. can be, with the classic mouth of garlic and chili pepper, but also according to their own favorites free to collocation, tasty and not greasy, never get tired of eating can be said to be the best and most real evaluation of the return to the pot of meat.
2, sausage, bacon
Sichuan sausage, bacon is a Sichuan family New Year's Eve essential food, can be said to have become a Sichuan New Year's Eve essential food, spicy and delicious, preservation of a long time, easy to carry, can be eaten alone can also be paired with side dishes, is the most important characteristic of its. It is also the food that the migrant workers often take with them when they go out.
3, boiled series.
Hot pot is one of the representative cuisine of Sichuan, mentioned Sichuan many people think of Sichuan hot pot, and boiled series of food can be said to be a concentrated version of the hot pot, such as: boiled sliced pork, boiled fish, boiled beef, boiled pork liver and so on. Side dishes free with phoenix tail, bean sprouts, enoki mushrooms, mushrooms and so on can be described as what you want to eat can be matched with what, the practice is also similar, but also super rice by everyone's favorite.
4, fish and meat
Fish and meat, is a very characteristic folk dishes, belong to the Sichuan cuisine. Although called fish-flavored shredded pork, the main ingredient is pork, the reason why the name with fish is because in Sichuan cuisine, fish is a flavor type. Fish-flavored shredded pork is fine, the texture of the shredded pork is smooth and tender, both salty, sweet, sour and spicy flavors, it is a delicious dish for the next meal.
5, Kung Pao Chicken
As the name suggests, the main ingredient of this dish is chicken breast, while its supplementary ingredients are peanuts, cucumbers and so on. It has its origins in Soy Sauce Explosion Chicken Dings, which is a Lu dish that was improved by Qing Dynasty official Ding Baozhen into a Szechuan cuisine dish, a Beijing court dish. It is fresh and spicy but not violent in the mouth, with tender chicken and crunchy peanuts colliding with the taste buds, making it a dish you won't forget for a long time.
6, Ma Po Tofu
Ma Po Tofu, is a traditional famous dish in Sichuan cuisine. The biggest feature of Ma Po Tofu mainly lies in its numbness and spiciness, in which the numbness is brought by the pepper, and the spiciness comes from the chili pepper, which especially highlights the numbness and spiciness of Szechuan cuisine, and now it has been on the international stage and become a world-famous dish.