1, the first cooked pork method 1 Fresh meat slices are cooked to 80% cooked Sichuan cuisine 100 menu, sliced and reserved for 2 pots of hot Sichuan cuisine 100 menu, put in the sliced Sichuan cuisine 100 menu, stir-fry 3 pieces of meat slices, roll them, and then rush to the pot, and serve douban. 2. The representative dishes of Sichuan cuisine include fish-flavored shredded pork, kung pao chicken boiled pork slices, husband and wife's lung slices, Mapo tofu, pickled peppers, chicken feet and lanterns, beef saliva chicken, spicy shrimp and pepper fried beef, Chongqing hot pot, chestnut roast chicken and spicy chicken, etc. Sichuan cuisine has a wide range of materials, varied flavors, diverse dishes, fresh taste and equal emphasis on alcohol. 3. The recipe of authentic Sichuan cuisine: Sichuan boiled pork material: 350g of tenderloin, Chinese cabbage 1 00g, lettuce stem 1 50g, 80g of perfume celery, 20g of chives, garlic 1 teaspoon, ginger 1 teaspoon, 2 tablespoons of bean paste. Sichuan cuisine 100 menu (Sichuan cuisine 100 menu practice) 4. The famous Sichuan cuisine includes Dongpo elbow cold pot fish Dongpo pork braised pork ribs, fish-flavored pork slices, cooked pork slices, Mapo tofu boiled fish and husband and wife lung slices, etc. As one of the four traditional cuisines of China Han nationality, Sichuan cuisine is one of the eight major cuisines in China, with extensive materials, varied seasonings, diverse dishes and tastes. 5. The first dish is Mapo Tofu. Mapo Tofu is simple. It can be made with both big tofu and tender tofu. Two pieces of tender tofu are boiled into small pieces, and the spare ingredients are garlic foam, ginger foam chopped green onion, diced chives, minced beef Pixian bean paste, soy sauce, sugar, monosodium glutamate or chicken essence, salt and starch. 6. The representative dishes of Sichuan cuisine include shredded pork with fish sauce, kung pao chicken boiled pork slices, husband and wife's lung slices, Mapo tofu, etc. 1 Shredded pork with fish sauce is a famous dish in Sichuan. This dish is fried pork tenderloin with pickled peppers, ginger, garlic sugar and vinegar, which was created by a Sichuan cuisine chef in the Republic of China and is said to be inspired by. 7. The salt dishes in Zigong are divided into three branches: salt merchants' salt dishes, salt workers' salt dishes and guild dishes. The characteristics of spicy, spicy, sweet and sour salt dishes are rich in flavor and pay most attention to seasoning. In addition to the tradition of Sichuan cuisine, it also has the characteristics of "strong spicy and fresh stimulation". 8. Two winter Sichuan cuisine banquet menus, and 43 Sichuan cuisine dishes are lightly snowing today, which means that some parts of China are starting to get cold in the south and the north. Here are two winter Sichuan cuisine banquet menus, which can be used by professional chefs in Sichuan cuisine restaurants as a reference when designing traditional Sichuan cuisine banquets, and can also be used for conditional Sichuan cuisine delicious mouths to practice at home. 9. What are the classic dishes of Sichuan cuisine? Boiled cabbage boiled cabbage is a famous Sichuan dish. The boiled water here is the purest chicken soup. After the cooked and unripe Chinese cabbage heart is drenched with the chicken soup in the north, it is fresh and elegant, with a strong fragrance and a strong soup flavor, but it is fragrant and refreshing. It is once again. 10, 9 kung pao chicken, kung pao chicken is one of the most representative dishes in Sichuan cuisine, which is red but not spicy and spicy, and its meat is smooth and crisp. 1 1, famous for its "flavor", has a variety of flavors, with the fishy smell, red oil, strange taste and spicy taste more prominent. The style of Sichuan cuisine is simple and fresh, and it has a strong local flavor. The famous representative dishes are fish-flavored shredded pork, Mapo tofu boiled fish and husband and wife's lung slices, and so on, which are Sichuan cuisine, which is divided into Leshan, Chengdu, western Sichuan. 12, 1, twice-cooked pork twice-cooked pork, which is one of the representative dishes in Sichuan traditional cuisine, belongs to Sichuan cuisine series. The raw materials are mainly pork, green pepper and garlic seedlings, which have unique taste, bright red color, fat but not greasy. 2. Husband and wife lung slices, husband and wife lung slices. Wait a minute.