The specialties of Sichuan cuisine include: husband and wife's lung slices, kung pao chicken, ant on the tree, Mapo tofu, Sichuan style pork, Dongpo elbow, fish-flavored shredded pork, boiled sliced pork, spicy chicken, fish-flavored eggplant, cold noodles with shredded chicken, Dandan Noodles, and egg-baked cake. Husband and wife lung slices: It is a traditional famous dish in Chengdu, Sichuan Province, belonging to Sichuan cuisine. This dish was created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are marinated and sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it.

Kung pao chicken: It is a famous traditional dish with Chinese and foreign characteristics. It is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and its raw materials and methods are different. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the Hu chili pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish "kung pao chicken", which has been passed down to this day.

Ant on the tree: also known as minced meat vermicelli, is one of the traditional famous dishes in Sichuan Province. It is named after the minced meat is stuck on the vermicelli, which looks like an ant crawling on a branch. The specific history of this dish is out of question. But this dish is very common in Sichuan and Chongqing.

Mapo tofu: it is one of the traditional famous dishes in Sichuan province and belongs to Sichuan cuisine. Hemp comes from pepper, and spicy comes from Chili noodles. This dish is hemp, spicy, fresh, fragrant, hot, green, tender and crisp, which shows the characteristics of spicy Sichuan cuisine to the fullest.