Spicy chicken is a particularly famous food in Sichuan. Red and tender, crisp and delicious, with endless aftertaste. This is one of the traditional dishes in Sichuan.

Maowangxue

Maoxuewang is a famous snack in Chengdu. Its taste is hemp, spicy, fresh and fragrant. "Blood tofu" refers to blood tofu, which is usually made of duck blood and pig blood. This dish is made from raw blood and is now eaten and cooked, hence the name Mao Wangxue. "Mao" is Chongqing dialect, which means rough and sloppy.

Kung Pao Chicken?

According to legend, this dish was named after Ding Baozhen, governor of Sichuan in Qing Dynasty. The main method is to add salt, monosodium glutamate, egg white and water starch to the diced chicken breast, and then "fry" it according to a special method. This dish is tender and smooth, spicy but not dry, spicy and sour, and has a unique taste. It is a famous traditional dish in Sichuan cuisine.

Spicy hot bean curd

This dish is named after its creator because of its unique flavor. According to legend, the creator of this dish, Mrs. Chen, is called Mapo Tofu because she has several pockmarked faces and baked tofu with different flavors. This dish is characterized by hemp, spicy, fresh, fragrant, crisp, tender, spicy, fragrant and full of flavor. Sichuan cuisine has become one of the most popular dishes in the world.

Braised pork slices in brown sauce

Sichuan cooked pork, also known as boiled pork, is the main course of Sichuan home cooking. This dish is very famous in Sichuan. Everyone can cook it and everyone likes it. It's a waste of time not to eat garlic sprouts and Sichuan-style pork in Sichuan. In Sichuan cuisine, boiled pork with garlic shoots is a famous traditional dish in Sichuan, which has a strong family flavor because of its delicious and spicy taste.