1 Mapo tofu
Mapo tofu is a very famous home-cooked dish in Sichuan cuisine, which is "spicy, fresh, crisp and lively". I think it goes without saying that everyone knows that it has become an insurmountable classic. The main raw materials are watercress, tofu, minced beef, pepper and pepper. The finished product is very appetizing just by looking at the color.
2. Sichuan style pork
Sichuan cuisine is regarded as the embodiment of Sichuan cuisine and the king of Sichuan cuisine. I don't know if there is any dispute about this. Sichuan cuisine is often the first choice in exams. This dish is mainly made of pork, green pepper, garlic and other ingredients. The color is bright red, fat but not greasy, smells delicious and tastes refreshing.
3. spicy chicken
Spicy chicken is a traditional dish in Sichuan and Chongqing, and it is also popular all over the country at present. Pepper is the key to the delicious spicy chicken. You should put more peppers and several different kinds of peppers to increase the color and flavor. Chicken nuggets must be crisp and oily, with dried peppers, which complement each other. The most interesting thing about eating spicy chicken is that there are more peppers than chicken pieces.
4. Mao Wangxue
Maoxuewang is the most classic hodgepodge in Sichuan cuisine, which is made of duck blood, hairy belly, pork, lunch meat and other ingredients. It tastes hemp, spicy, fresh and fragrant, like a "red sea". Now it has spread all over the country and is deeply loved by all people.
5. dried fish
Dry frying is a unique cooking method of Sichuan cuisine. Because this cooking method does not thicken, it allows it to collect juice naturally during cooking, so it is called dry cooking. This dish was handed down by Zhang Daqian, a master of Chinese painting. This is the perfect combination of fish and pork belly. The soup is thick and bright. It not only looks appetizing, but also tastes salty, spicy and sweet. It is the best fish dish.