Sichuan-style hot pot is mainly in Chengdu and Chongqing, and its unique characteristics such as hemp, spicy, hot and fresh have made Sichuan-style hot pot stand proudly in the world hot pot forest. In Sichuan-style square, it is subdivided into three categories: red-flavored soup pot, white-flavored soup pot and griddle pot. In the cold winter, invite friends and friends to sit around a table, which is full of excitement, enthusiasm and dripping fun.

2. Boiled fish

"Oil but not greasy, spicy but not dry, hemp but not bitter, and tender meat" is the characteristic of boiled fish. It was born in 1983, and was previously called hot pot fish. By 1985, it had basically become the style we saw on the table.

3. Sichuan style pork

Sichuan style stew pork is no stranger to everyone. It travels from place to place and combines the characteristics of different places to produce different versions and tastes of Sichuan style stew pork. Pork belly is first boiled in a pot, then sliced and then returned to the pot for frying, hence the name: huiguorou.

4. Mapo Tofu

Mapo tofu is a world-renowned Chinese food except hot pot. In fact, Mapo's numbness is not the numbness of taste as everyone understands, but the pockmarked face of the founder of Mapo Tofu (skin phenomena such as freckles and moles on his face are called pockmarked in Sichuan dialect, and he also likes to take this as a wrong number for people, such as Zhang Pockmarked and Wang Pockmarked), so he called it Mapo.

5. Fish-flavored shredded pork

Fish-flavored shredded pork is a rare non-spicy famous dish in Sichuan cuisine (Sichuan cuisine actually used Chili for a short time, and other spices were used before Chili), and it is also famous in the Central Plains. Originated from Sichuan chefs, it also belongs to the corner of Sichuan cuisine.

6. Boiled pork slices

Boiled pork slices actually appeared before boiled fish, which innovated the traditional method of cooking meat. It is characterized by the rolling hot oil drenched on the plate, and the picture feels similar to oil-splashed noodles. However, it contains other spices, so the instant the rolling oil touches the spices, the generate exports the scent of saliva, which greatly increases the appetite.

7. Spicy chicken

Spicy chicken is a famous dish in Sichuan and Chongqing, and it is also a home-cooked dish, but its history is not long, because pepper was introduced to China only 400 years ago, so this famous dish is bound to be created later.

8. Fish with Chinese sauerkraut

Sauerkraut is one of the pickles brewed by every household in Sichuan. It also plays an important role in Sichuan cuisine. It is different from sauerkraut in the north. Sauerkraut in Sichuan is mainly made of green vegetables supplemented by coriander, celery, green celery, garlic, tender garlic, onion, fennel, red pepper, tender ginger, small pepper, green pepper and bitter gourd. In the north, pickled cabbage is mainly pickled with Chinese cabbage.

9. kung pao chicken

Kung pao chicken is one of the Sichuan dishes on the world stage, which can be traced back to the Qing Dynasty and evolved from the sauce-fried chicken diced in Shandong cuisine. Shandong cuisine is known as royal cuisine. Cixi in Qing Dynasty was keen on Shandong cuisine, while Sichuan cuisine was similar to Jianghu and suitable for people.

10, sweet-skinned duck

Sweet-skinned duck followed the imperial cuisine of Qing Dynasty, which was excavated and improved by the people. As mentioned earlier, the imperial cuisine in the Qing Dynasty liked Shandong cuisine, so the sweet-skinned duck tasted slightly sweet. Sweet-skinned duck has evolved into a unique duck cooking technology in Sichuan, such as Leshan sweet-skinned duck and Yingshan salted duck.