Sichuan cuisine is one of the four major cuisines in my country, and it is also the most distinctive. It is the largest folk cuisine and is known as the "people's cuisine".

Sichuan cuisine is mainly characterized by spicy, spicy, fresh and fragrant dishes.

Moreover, there are many styles of Sichuan cuisine, and the taste is relatively heavy.

Sichuan cuisine has a long and profound culture. Want to know what are the specialties of Sichuan cuisine?

Check it out below!

Spicy Chicken Diced Spicy Chicken is slightly sweet and delicious. It is one of the traditional Sichuan dishes.

Spicy, delicious, nutritious, and easy to make.

Famous Sichuan style dishes.

Stir-fried chicken breast with chili.

Pickled red pepper is a specialty of Sichuan and a unique seasoning of Sichuan cuisine.

Spicy chicken is known for being quick-fried and crispy.

To make this dish well, it is especially important to have more oil and high heat. Only such quick frying can keep the chicken tender.

The main raw material of spicy chicken is of course diced chicken. Others include peanuts, red chili sauce, sugar and salt, soy sauce, onions, ginseng, garlic, cooking oil, baking soda, green and red peppers, bean paste, etc.

The roasted diced chicken is bright in color and tender in the mouth, while the peanuts are crispy, fresh and slightly salty.

Fish-flavored shredded pork is a classic traditional Chinese dish. Fish-flavored pork is one of the main traditional flavors of Sichuan cuisine.

The finished dish has a fish flavor, but the flavor does not come from the fish, but is prepared by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments.

This method originated from the unique folk fish seasoning method in Sichuan, and is now widely used in Sichuan cooked dishes. It has salty, sour, sweet, spicy, fragrant, fresh and rich flavors of onion, ginger and garlic.

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This dish of boiled beef was created by Fan Jian, a famous chef from Zigong, Sichuan.

Fan Ji'an is good at summarizing experience in cooking practice and insists on improvement and innovation.

For example, soup-soaked beef is originally boiled beef slices with water, mixed with seasonings such as salt, soy sauce, chili and Sichuan peppercorns, and dipping it into water, then putting it on a plate for dipping.

The characteristics of boiled beef are: the meat is tender, fragrant and delicious, oily but not greasy, and hot and spicy. It is an excellent delicacy that can be paired with wine and rice, and has become a famous Sichuan dish with a strong local flavor.

Boiled beef was selected into "Chinese Recipes" in 1981.

Camphor tea duck Zhang tea duck is a famous traditional dish of the Han nationality in Sichuan cuisine banquets in Sichuan.

This dish is made from Chengdu Nanlu duck, prepared with more than a dozen seasonings such as sugar, wine, green onions, ginger, cinnamon, tea, star anise, etc., and smoked and roasted with camphor wood chips and tea leaves, hence the name "Camphora Tea Duck".

It has crispy skin, tender meat, ruddy color, delicious taste, and a special aroma of camphor tea.

After tasting it, many Chinese and foreign customers praised it and said it was comparable to Beijing roast duck.

Steamed pork ribs with rice flour Steamed pork ribs with rice flour is a famous Han Chinese dish in Sichuan and belongs to Sichuan cuisine.

Marinate the pork ribs, sprinkle with steamed pork rice noodles and water and mix well, then spread it on the sweet potato cubes, put it in a pot and steam until cooked.

Only with steamed pork rice noodles can you make delicious steamed pork ribs. Although the steamed pork ribs are fat but not greasy, soft and tasty, the sweet potato cubes that absorb the umami flavor are the essence of this dish.

Twice-cooked pork is a Han specialty dish.

It is a traditional pork dish that is one of the eight major Sichuan cuisines in China. It is also called pot pork in western Sichuan.

Every household in Sichuan can make it.

The characteristics of twice-cooked pork are: unique taste, bright red color, fat but not greasy, and strong aroma in the mouth.

The so-called reheating means cooking again.

It is delicious, delicious and has an eye-catching color, making it the best choice for a meal.

Dongpo Steamed Pig Head Dongpo Steamed Pig Head is one of the famous dishes of the Han people in Sichuan.

Su Dongpo's "Notes on Qiuchi" contains a poem about boiling pig's head: "Wash the pot, cover it lightly with water, and press the wood head deeply. Don't teach me. Yellow hog is as cheap as dirt. The rich refuse to eat it, and the poor don't know how to cook it. Sometimes they cook it at home.

One bowl, you know you are full and you don’t care. "This dish has extremely strict requirements on heat. The finished product remains crispy and bone-free without losing its shape. The color is red and bright, and the meat is crispy and fat but not greasy.

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

The characteristics of Mapo tofu are spicy, spicy, hot, fragrant, crispy, tender, fresh and lively. The Chen family shop calls it the eight-character motto.

Fish-flavored eggplant Fish-flavored eggplant is a famous dish of the Han nationality and one of the eight major Chinese cuisines. The main ingredient is eggplant, which is processed and fired with a variety of auxiliary ingredients.

There are many different preparation methods, which are delicious and nutritious.

Fish-flavored eggplant is as popular as Sichuan dishes such as fish-flavored pork liver, fish-flavored shredded pork and fish-flavored three shredded pork.

Fish-flavored eggplant is a representative fish-flavored dish in Sichuan cuisine.

Cut the eggplant into long strips or cut its surface into fish scales to make the eggplant look like fish pieces, which complements the fish flavor.

Homemade tofu Homemade tofu is a delicious food made mainly from soy products. It is rich in protein, has nutritional value and has medicinal functions.

This dish mainly uses three seasonings: bean paste, sugar and soy sauce to make a delicious dish.

After it is made, the color is golden red, the tofu is soft and fragrant, the tofu is slightly spicy and salty, the aftertaste is slightly sweet, and the local flavor is strong.

This dish is low-cost and nutritious, making it a very suitable home-cooked dish.

The characteristics of Sichuan cuisine are that the red flavor is spicy, spicy and fragrant; the white flavor is salty, fresh and slightly spicy.

Sichuan cuisine is quite rich in taste and is known as a hundred dishes and a hundred flavors.