1. Sichuan Hotpot

Hotpot, which is famous for its spicy, fresh and fragrant flavor, has become a representative of Sichuan cuisine.

The appearance of Sichuan hot pot was around the Daoguang period of the Qing Dynasty (1821-1851). After many textual researches, the real birthplace of Sichuan hot pot is the Sichuan hot pot of the Yangtze River.

2. Boiled fish

Boiled fish, also known as river boiled fish, is a traditional dish of Han nationality in Sichuan and Chongqing, which is "spicy and satisfying" and makes boiled fish popular all over the country. Boiled fish originated in Yubei area. The master who invented this dish came from a Sichuan family. In a cooking competition held in Chongqing in 1983, he used a cooking method similar to his own boiled fish to make "boiled meat slices" which was completely different from the traditional practice at that time, and he won the grand prize for it.

3. Sichuan-style pork

It is said that this dish was the home-cooked dish of Sichuan people in the first and fifteenth days of the first lunar month (to improve their lives). At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an Hanlin named Ling in Chengdu, who retired from home because of frustration in his official career and devoted himself to studying cooking.

4. Mapo Tofu

Chen Mapo Tofu (people used to call it Mapo Tofu) was founded in the first year of Tongzhi in the Qing Dynasty (1862), and it was founded by Wanfu Bridge in the north of Chengdu. Chen Xingsheng Restaurant; . Chen Chunfu, the shopkeeper, died long ago, and the small restaurant was run by the proprietress. The female boss was slightly numb and called Chen Mapo. In those days, Wanfu Bridge was a short but quite wide wooden bridge across the Fuhe River.

5. Fish-flavored shredded pork

Fish-flavored shredded pork is an authentic Sichuan dish, which is mainly flavored with sugar and vinegar, mainly sweet and sour, and can be matched with black fungus and bamboo shoots. Boiled sliced meat is a traditional dish of Han nationality, so it is named boiled sliced meat because it is cooked in water. Its characteristics of "hemp, spicy, fresh, fragrant and delicious" are the most suitable for cooking. It is one of the home-cooked foods and a good choice for people who eat spicy food.

6. Spicy chicken

Spicy chicken is a particularly famous food in Sichuan. It is red and tender, crisp and delicious, and has an endless aftertaste. It is one of the traditional dishes in Sichuan.

7. Fish with Chinese sauerkraut

Fish with Chinese sauerkraut is one of the representatives of Chongqing cuisine, and Sichuan cuisine enjoys the reputation of "one dish, one grid, and hundreds of dishes". It is made of fresh grass carp and Sichuan pickles.

8. kung pao chicken

kung pao chicken is one of the most representative dishes in Sichuan cuisine. It is red but not spicy, spicy but not fierce, with strong spicy flavor and crisp meat.

9. Maoxuewang

Maoxuewang is a famous snack in Chengdu. Its taste is hemp, spicy, fresh and fragrant. "Blood flourishing" refers to blood tofu, which is generally made of duck blood, but also pig blood. This dish is made by boiling raw blood and eating it now, so it is named Maoxuewang. "Mao" is a Chongqing dialect, which means rough and sloppy.