First, Mao

Maoxuewang is a famous Sichuan cuisine, and it is one of the originators of Jianghu cuisine in Chongqing. It has been included in the cooking standard system of Chongqing cuisine by the National Standards Committee.

Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. It originated in Chongqing and is popular in the southwest of China. This is a famous traditional dish. This dish is made of raw blood and eaten while it is hot. The main ingredient is tripe, hence the name.

2. Boiled fish (a specialty of China, Sichuan and Chongqing)

Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat". The predecessor of boiled fish is actually a hot pot fish in Chongqing. It was first introduced to drivers and friends, and it was popular for a while. 1983, a chef of Sichuan cuisine won the grand prize for this dish in a cooking competition held in Chongqing, making it a smash hit.

Third, the husband and wife lung tablets

Husband and wife lung slices are a traditional dish in Chengdu, Sichuan Province, which belongs 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 used as main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. It is fine in production, beautiful in color, fresh and delicious, spicy and fragrant, and very palatable.

Fourth, saliva chicken.

Spiced chicken is a traditional famous dish in Sichuan Province, which belongs to Sichuan cuisine. This dish is rich in spices, which combines spicy, fresh and tender. When cooking, the soup used to cook chicken is very particular and needs to be just right, so as to keep the soluble protein of chicken to the maximum extent, increase the delicacy of chicken, and also have its unique flavor and taste.

Mapo Tofu (one of the traditional dishes in China and Sichuan)

This dish is spicy, fragrant, fresh, fragrant, spicy, green, tender and crisp, which shows the spicy characteristics of Sichuan cuisine to the fullest. Nowadays, Mapo tofu has crossed 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.