The four-word food includes:

1. Sauteed Vermicelli with Minced Pork, also known as minced pork vermicelli, is one of the famous traditional dishes in Sichuan Province. It is named after the minced meat is stuck on the vermicelli, which looks like an ant crawling on a branch. The specific history of this dish is out of question. But this dish is very common in Sichuan and Chongqing.

2. Yuxiang shredded pork is a famous Sichuan dish, which is made of pork tenderloin fried with pickled peppers, ginger, garlic, sugar and vinegar. It was created by a Sichuan cuisine chef in the Republic of China, and it is said that it was inspired by shredded pork with pickled peppers.

3. sauteed tofu in hot and spicy sauce, one of the traditional famous dishes in Sichuan Province, belongs to Sichuan cuisine. Today, Mapo Tofu has traveled across the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an elegant one, becoming an international famous dish.

4. Sweet and Sour Spare Ribs is a typical traditional dish with sweet and sour flavor, which is loved by the public. It uses fresh pork chops as the main ingredient, and the meat is fresh and tender, and the color of the dish is red, bright and oily.

5. Kung Pao Chicken, a famous traditional dish, is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the Hu chili pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, and a new dish, kung pao chicken, was formed and spread.