1. Mapo Tofu. Mapo Tofu is one of the famous traditional dishes of the Han people in Sichuan Province and belongs to Sichuan cuisine.

The main raw materials are ingredients and tofu. The main ingredients include tofu, minced beef, chili and Sichuan peppercorns.

The numbness comes from Sichuan peppercorns and the spiciness comes from chili peppers. This dish highlights the spicy characteristics of Sichuan cuisine.

2. Bobo Chicken. Bobo Chicken is a traditional Sichuan snack and belongs to Sichuan cuisine.

It has a history of hundreds of years since the Qing Dynasty.

It is served in an earthenware bowl and mixed with spicy seasonings and boneless chicken slices with a variety of seasonings.

It has the characteristics of crispy skin, tender meat, spicy and fragrant, moderate sweet and salty.

When eating milk noodle soup, it is paired with Bobo chicken, which is unique.

3. Dragon Chaoshou is a famous traditional snack in Chengdu. Dragon Chaoshou is the Sichuan people’s special name for wontons.

The name of the scribe: Chengdu's Long scribe was opened in Yuelaichang in Chengdu in 1941. It moved to the new market in the early 1950s, and then moved to the southern section of Chunxi Road in the 1960s. It has been operating for more than 70 years.

It's history.

Long Chao Shou is often called wonton in the north.

4. Ice powder, ice powder, is a famous snack originated in Sichuan Province. It has become popular in many places in recent years and is a famous summer snack.

It is cool and sweet, tender and refreshing, promotes body fluids and relieves heat, cools and reduces internal heat.

As a summer delicacy, it is favored by people because of its smoothness, transparency, coldness, deliciousness and low price.

Its main raw material is produced from the ice powder tree, and its scientific name is pseudophysalis, also known as pearl lotus.

5. Chuan Chuan Xiang, Chuan Chuan Xiang, originated in Chengdu, Sichuan. It is not only one of the special traditional snacks in Sichuan, but also the most popular embodiment of grassroots cuisine. Chuan Chuan Xiang is actually another form of hot pot, so people often call it small hot pot.

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Malatang is also a variation of it. It can be said that Chuan Chuan Xiang exists wherever there are people. To a certain extent, Chuan Chuan Xiang has become one of the representatives of Sichuan flavor.