1. Twice-cooked pork with garlic sprouts Twice-cooked pork with garlic sprouts is a famous traditional Han dish in Sichuan Province and Chongqing City, belonging to the Sichuan cuisine.

This dish is fresh, spicy and delicious, with good color, aroma and taste.

The main raw materials include pork, garlic sprouts, etc.

Stir-fry the twice-cooked pork first, then add the garlic sprouts and stir-fry together, and finally add soy sauce.

2. Boiled beef Boiled beef is a traditional famous dish of the Han nationality and belongs to Sichuan cuisine.

The main ingredient is lean yellow beef.

Accessories: bean sprouts, duck blood, broth, lettuce or other vegetables, and vermicelli.

Seasoning: green onions, refined salt, soy sauce, Sichuan peppercorns, monosodium glutamate, cooked vegetable oil, dried chili peppers, chili oil, pepper, fermented glutinous rice juice, wet starch, Danxian bean paste.

Because the beef slices in the dish are cooked in spicy soup, it is called boiled beef.

Cut the beef into thin slices one inch long, eight minutes wide and one minute thick, put them in a bowl, add refined salt, soy sauce, fermented glutinous rice juice and wet starch and mix well.

Add Pixian watercress and dried chili peppers in the oil pan and stir-fry until brown, then add peppercorns, green onions and lettuce slices and stir-fry until fragrant, add broth and bring to a boil. Add the beef slices to the pot and cook until the meat slices stretch and become shiny. Add them in

In a bowl, drizzle with chili oil and serve.

This dish is spicy, tender and delicious, and has a strong aroma. It has the spicy, spicy and hot flavor of Sichuan hot pot.

3. Boiled Fish "Boiled Fish" originated in the Yubei area of ??Chongqing and has a history of only more than ten years.

Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients. Grass carp is rich in selenium, and regular consumption has anti-aging and beauty effects.

4. Mapo Tofu Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862), beside the Wanfu Bridge in the outer north of Chengdu.

Due to the continuous efforts of the descendants of Chen Mapo Tofu through the generations, Chen Mapo Sichuan Restaurant has remained famous even though it has been more than 140 years ago.

It has become famous at home and abroad, and has won praises from gourmets at home and abroad.

Mapo Tofu has also become a representative famous dish in Sichuan. 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 (pork can also be used), 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.

This dish was created around the early years of Tongzhi in the Qing Dynasty (after 1874) by Chen Liu, the proprietress of a small restaurant called "Chen Xingsheng Restaurant" in Wanfuqiao, a northern suburb of Chengdu.

Because Chen Liu had pockmarks on her face, she was known as Chen Mapo, and the roasted tofu she invented was called "Chen Mapo Tofu".

5. Kung Pao Chicken Kung Pao Chicken (Kung Pao Chicken) is a famous dish of the Han nationality, belonging to Sichuan cuisine or Guizhou cuisine. The founder was Ding Baozhen, the then governor of Sichuan, who was born in Zhijin, Guizhou. He created this dish when he was the governor of Sichuan.

, spread to this day.

It is generally believed that Kung Pao Chicken was officially created when Ding Baozhen was the governor of Sichuan, and was created and spread in Shu. In the long years since then, Kung Pao Chicken has mainly spread to the north and south of the country through Sichuan restaurants with huge markets as carriers.

It is famous overseas, so Kung Pao Chicken is classified as Sichuan cuisine. At the same time, since Ding Baozhen is from Guizhou, Kung Pao Chicken can also be considered as Guizhou cuisine, that is, Guizhou cuisine.

6. Stewed chicken with ginkgo. Stewed chicken with ginkgo is a famous traditional dish of Han nationality. It has the functions of strengthening the stomach and spleen, clearing away heat and relieving summer heat, lowering fat and blood pressure, and preventing and fighting cancer.

It has special preventive and therapeutic effects on cerebral thrombosis, Alzheimer's disease, hypertension, coronary heart disease, arteriosclerosis, brain dysfunction and other diseases.

Because ginkgo is slightly poisonous, it should not be eaten in large quantities or for a long time, and should not be eaten with eels.

7. Shredded pork with green pepper Green pepper shredded pork is a home-cooked dish with green pepper as the main ingredient. It belongs to Sichuan cuisine and has a spicy taste. The dish is full of color, aroma and flavor. It is simple to operate and rich in nutritional value.