1. Mapo Tofu

This dish must have a name. Mapo Tofu is one of the traditional famous dishes in Sichuan Province and belongs to Sichuan cuisine. As someone who lives in Sichuan, it is a very familiar must-have dish for meals. A spoonful of tofu is mixed with rice. The rice is wrapped in the softness of the tofu and the fragrance of the ingredients. It is really delicious. The taste is unique and spicy. The numbness comes from Sichuan peppercorns and the spiciness comes from chili peppers. It is not an exaggeration to say that one spoonful of tofu can eat less than half a bowl of rice.

2. Fish-flavored shredded pork

Fish-flavored shredded pork is a well-known dish, and it is also a must-order dish for many people when going to restaurants. Fish-flavored shredded pork is named after its fish flavoring. It is a Sichuan dish. It is sweet and sour and has a rich and unique taste. It is very popular. The production of fish-flavored shredded pork is not very troublesome. Fungus, carrots, shredded bamboo shoots, green peppers, these ingredients can be combined with shredded pork to make fish-flavored shredded pork.

3. Twice-cooked pork

Everyone must have heard of the name of twice-cooked pork. It is a traditional Sichuan dish and belongs to the Sichuan cuisine series. Twice-cooked pork is full of color and flavor, making it the first choice for meals. The main raw materials for making twice-cooked pork include pork, green peppers, garlic sprouts, etc. It is bright red in color, fat but not greasy, and has a strong aroma in the mouth. Twice-cooked pork is a home-cooked dish. The choice of bean paste is very important. Pixian Douban is the best choice. For pork, choose pork belly, which is alternate between lean and fatty meat. It tastes neither greasy nor greasy, and has an endless aftertaste.

4. Braised pork with pickled vegetables and vegetables

You can never get tired of eating braised pork with pickled vegetables and rice.

First of all, braised pork with pickled vegetables is a very famous dish in the south. Basically, you can only see it during festivals or when someone’s family hosts a banquet. Braised pork with pickled vegetables is what we often call Shao Bai. It has many names due to different regions. It is characterized by bright red color, thick and delicious soup, smooth and mellow pork, fat but not greasy, soft and mellow taste.

Secondly, the main ingredients for braised pork with plums and vegetables are pork belly and plums. Generally, the pork belly is cooked in a soup pot, and then the appropriate amount of dark soy sauce is added for coloring, and then poured Add to soup and simmer over low heat. After simmering, put the pork belly into a bowl, put a thick layer of plum vegetables on top, then pour in the original soup and steam it thoroughly and it's ready. The meat of this dish is rotten and fragrant. It tastes a little salty and a little sweet at the same time. It is fat but not greasy. It is an especially good choice with rice.

Mei Cai Pork is a veritable side dish. When choosing pork belly, I personally prefer it to be leaner. If you like to eat fatter, you should choose fatter. In particular, the pickled vegetables bring out the aroma of meat, and the pickled pickled vegetables on top of the meat neutralize the greasiness. It is super satisfying to eat rice. Today’s delicacy is the never-get-tiring braised pork with pickled pickled vegetables, which is soft, glutinous, salty, and fragrant. It's fat but not greasy. It goes well with rice. It's no problem to start with three bowls. It's a rice killer indeed.