Kung pao chicken uses chicken as the main ingredient, 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. 20/kloc-in September, 2008, it was rated as one of the top ten classic dishes in Guizhou and the top ten classic dishes in Sichuan.

2. Husband and wife lung slices

Husband and wife lung slices, a famous dish in Chengdu, Sichuan, were created by Guo Chaohua and Zhang Tianzheng. On September 20 18, "Chinese food" was officially released, and "husband and wife lung slices" was rated as one of the top ten classic Chinese dishes in Sichuan.

3. Mapo Tofu

Today, Mapo Tofu has traveled across the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an elegant one, becoming an international famous dish. September 20 18 10, "Chinese food" was officially released, and "Mapo tofu" was rated as one of the top ten classic Sichuan dishes.

Extended data:

Sichuan cuisine is quite rich in flavor, and it is known as a hundred dishes. Among them, the most famous ones are fish-flavored, spicy, chili pepper, dried tangerine peel, pepper and hemp, strange taste and sour and spicy flavors.

There are six kinds of Sichuan cuisine: spicy, sweet, salty, sour and bitter. On the basis of six basic flavors, it can be blended and changed into a variety of compound flavors. In the cooking process of Sichuan cuisine, if the primary and secondary flavors, shades, and amounts of flavors can be used, and the ingredients are selected, cut and cooked properly, all kinds of delicious dishes with special flavors can be obtained.