Chen is skilled in cooking food, especially making tofu, which is deeply loved by local people. Later, with the increasing popularity, it gradually spread all over the country. Today's Mapo tofu has traveled across the ocean and settled in the United States, Canada, Britain, Australia and other countries. From a light snack to an international famous dish. If you go to Sichuan, you must try Mapo tofu made by local people. It's absolutely delicious.
2. Chongqing pork, which is a traditional Sichuan dish, is also called boiled pork. It has a long history and many fans, and has gradually become a famous Sichuan dish with unique flavor. Sichuan-style pork originated in rural areas of Sichuan, and its raw materials are pork, green garlic, etc. It tastes fragrant but not greasy, and its entrance is fragrant.
In ancient times, it was called "oil frying pan". Especially those Sichuanese who have lived in other places for a long time, what they miss most is this authentic Sichuan style pork. On September 20 18, Sichuan's "Top Ten Classic Famous Cuisine" was awarded to Sichuan. The practice of Sichuan-style stew pork is very different all over the country. Only in Sichuan can you eat authentic pork. Remember to try it when you have the chance.
3. Husband and wife lung slices, as a famous dish in Chengdu, Sichuan, were created by Guo Chaohua and Zhang Tianzheng. Authentic husband and wife lung slices, bright red color, soft and tender texture, spicy and fragrant. Usually, it is made from cow scalp, beef heart, beef tongue, tripe and beef, which are marinated first and then seasoned with Chili oil and pepper noodles.
The prepared husband and wife lung slices are spicy, delicious, soft, waxy and smooth, and very palatable. Although there are many imitators all over the country, they can only learn from their appearance, not their essence. That is to say, it's just very similar in appearance, but the taste is far from the same.
4. kung pao chicken, this is a famous Sichuan cuisine at home and abroad. At first, this dish was called "Fried Chicken", because it was initiated by Shandong Governor Ding Baozhen in Qing Dynasty. Later, Ding Baozhen was named "Prince Shaobao", also known as "Kung Pao", so people changed this dish to "kung pao chicken" and it has been handed down ever since! Kung pao chicken is fried with fried chicken leg meat, dried peppers, peanuts and green onions. The cooked dishes are delicious and tender, spicy but not dry, slightly sweet and sour, with endless aftertaste.
5. Fish-flavored shredded pork, as a famous Sichuan dish, is named after its fish flavor. According to legend, this dish was inspired by "Shredded pork with pickled peppers", which was created by Sichuan chefs in the Republic of China. Fish-flavored shredded pork has the characteristics of fine selection of materials, ruddy color, slightly sour, slightly sweet and slightly spicy, and is the first choice for next meal.
As the fish-flavored shredded pork is accepted by the people all over the country, there are some pirated products. Although the color and shape are similar to the authentic ones, the taste is much worse. After tasting the authentic fish-flavored shredded pork, you will know that you have eaten some "fake goods" for so many years.