Specialties of Sichuan cuisine include: couple's lung slices, Kung Pao chicken, ants climbing a tree, Mapo tofu, twice-cooked pork, Dongpo pork elbow, fish-flavored shredded pork, boiled pork slices, spicy chicken, fish-flavored eggplant, shredded chicken cold noodles,

Dandan noodles, egg cakes, etc.

Husband and wife's lung slices: It is a traditional famous dish in Chengdu, Sichuan Province. It belongs to Sichuan cuisine. This dish was created by Guo Chaohua and Zhang Tianzheng. It usually uses beef scalp, beef heart, beef tongue, tripe and beef as the main ingredients.

Braised and then sliced.

Then add chili oil, pepper noodles and other auxiliary ingredients to make red oil and pour it on top.

Kung Pao Chicken: It is a famous traditional dish famous at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine. Its raw materials and methods are different.

The origin of this dish is related to the stir-fried chicken in Shandong cuisine and spicy chicken in Guizhou cuisine. It was later improved and promoted by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, forming a new dish "Kung Pao Chicken".

and has been passed down to this day.

Ants climbing the tree: also known as minced meat vermicelli, it is one of the special traditional dishes of Sichuan Province.

It got its name because the minced meat stuck on the vermicelli looks like ants crawling on the branches.

The specific history of this dish is unknown.

But in Sichuan Province and Chongqing City, this dish is very common.

Mapo Tofu: It is one of the traditional famous dishes in Sichuan Province and belongs to Sichuan cuisine.

The numbness comes from Sichuan peppercorns, and the spiciness comes from chili noodles. This dish is numb, spicy, fresh, fragrant, hot, green, tender and crispy, fully displaying the characteristics of spicy Sichuan cuisine.