Sichuan hot pot, famous for its spicy, fresh and fragrant flavor, originated from the people and sublimated into temples. Its consumer groups cover a wide range and the per capita consumption times are beyond his reach. As a kind of food, hot pot has become a representative food in Sichuan and Chongqing.

2. Boiled fish

The practice of boiling fish is mainly spicy. Boiled fish is the flavor of Yubei, Chongqing, with smooth and tender taste, oily but not greasy, very delicious, and has the effects of keeping out the cold, benefiting qi and nourishing blood.

3. Sichuan style pork

Sichuan-style pork is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series. The raw materials are mainly pork hindquarters, green peppers, garlic sprouts, etc., which are unique in taste, bright in color, fat but not greasy.

4. Mapo Tofu

Mapo tofu is one of the traditional famous dishes in Sichuan Province. The main raw materials are ingredients and tofu, and the main materials are tofu, minced beef (minced pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. Its taste is unique and smooth.

5. Fish-flavored shredded pork

Fish-flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has the smell of fish, and its taste is made by seasoning. This method originated from Sichuan folk unique method of cooking fish and seasoning, and now it has been widely used in Sichuan-style cooked dishes.

6. Spicy chicken

Spicy chicken is a classic Sichuan dish. The whole chicken is used as the main material, and it is refined with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials. Different production methods in different places also have different characteristics, so it is deeply loved by people everywhere. This dish is brown, red, shiny and spicy.

7. Fish with Chinese sauerkraut

Fish with pickled vegetables, also known as fish in sour soup, is a classic Sichuan dish, which is famous for its unique seasoning and unique cooking techniques. It is made of grass carp as the main material and pickled vegetables. It tastes sour and delicious.

8. kung pao chicken

Kung pao chicken is one of the top ten classic dishes in Sichuan. Chicken is selected as the main material, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. Because its entrance is fresh and spicy, the freshness of chicken matches the crispness of peanuts.

9, Mao Xuewang

Maoxuewang takes duck blood as the production material, cooking skills are mainly cooking, and the taste is spicy. Originated in Chongqing and popular in Chongqing and Southwest China, it is a famous traditional dish. This dish is made of raw blood, hot and eaten now, and beef tripe is the main ingredient, hence the name. Its soup is red and bright, spicy and delicious, and its taste is strong and thick.

10, Dongpo elbow

Meishan city, Sichuan province, a specialty, a national geographical indication product. Dongpo elbow has the advantages of milky soup, rotten pork elbow, tender meat, mellow meat taste, chewy head, fat but not greasy.