Spicy Chicken Spicy Chicken is a particularly famous delicacy in Sichuan. It is red in color and tender in texture. It tastes fragrant and crispy and has an endless aftertaste. It is one of the traditional Sichuan dishes.

Maoxuewang Maoxuewang is a famous snack in Chengdu. It tastes numb, spicy, fresh and fragrant.

"Xuewang" refers to blood tofu, usually duck blood is used, but pig blood is also used. This dish is boiled and eaten right away, so it is named Maoxuewang.

"Mao" is a Chongqing dialect that means rough and sloppy.

Kung Pao Chicken This dish is said to be named after Ding Baozhen, the governor of Sichuan in the Qing Dynasty.

The seven main methods are to dice the chicken breast, add salt, monosodium glutamate, egg white, and water starch to marinate it, and "stir-fry" it according to a special method.

The dish is characterized by being tender and smooth, spicy but not dry, spicy, sour and sweet, with a unique taste. It is a famous traditional dish in Sichuan cuisine.

Mapo Tofu This dish is named after the characteristics of its creator due to its unique flavor.

According to legend, the creator of this dish, Mrs. Chen, had a few pockmarks on her face and the unique flavor of the cooked tofu, so everyone called it Mapo Tofu.

The characteristics of this dish are numb, spicy, fresh, fragrant, crispy, tender, hot, fragrant in color and full in taste.

It has become one of the most popular dishes in Sichuan cuisine around the world.

Twice-cooked pork, also known as twice-cooked pork, is the main dish in Sichuan home-cooked cuisine.

This dish is well known to everyone in Sichuan, everyone knows how to cook it and everyone loves to eat it.

If you come to Sichuan and don’t eat twice-cooked pork with garlic sprouts, your trip is really in vain.

Among Sichuan cuisine, twice-cooked pork with garlic sprouts is characterized by its fresh, spicy, color and flavor. It is a well-known traditional dish in Sichuan and has a strong family flavor.