1. Zhangcha Duck

"Zhangcha Duck", a famous duck practice in Sichuan cuisine, is mainly smoked. The first choice is the fat duck in autumn. The production pays attention to the true biography of "pickling, smoking, steaming and frying", and then it is smoked by Zhangzhou tea and camellia tea, giving the duck the aroma of Zhangcha. After being baked, it is put into a steamer for a few moments, then fried in an oil pan, cut into pieces and put on a plate, posing as a Donald duck, and served with sesame paste with sesame flavor and lotus leaf cake without lotus leaves on the hair surface.

2. white meat with garlic paste

white meat with garlic paste is a delicious dish in Sichuan cuisine. Now it is found all over the country, but it is the best in Sichuan cuisine. This dish requires careful selection of ingredients, suitable cooking, fine knife work, fragrant seasoning and cold hot slices. When eating, you should mix well, and the hot air will float up. A fresh soy sauce, a hot pepper and a slightly spicy garlic will come straight at you, which will make your appetite open.

3. Sweet-skinned duck

Sweet-skinned duck is a representative of Shanghebang Sichuan cuisine, which is extremely popular in Meishan and Leshan, especially with strong regional food characteristics. Sweet-skinned duck, as its name implies, looks for features on duck skin. Its secret sugar water is all over the duck, but it is sweet but not greasy. After roasting, it is crisp and refreshing, which makes people feel refreshed and memorable.

4. Boiled beef

Boiled beef belongs to Sichuan cuisine. This dish is extremely spicy and has a strong flavor, which highlights the spicy, spicy and scalding flavor of Sichuan cuisine.

According to legend, in Zigong, Sichuan during the Northern Song Dynasty, there were laborers who extracted salt, and they used cattle as the power to extract salt water. Cattle died of exhaustion, so people slaughtered and cleaned them, sliced the meat, put it in salt water and cooked it with salt, pepper and pepper. Because it was so delicious, it gradually spread around the world. Later, after the constant improvement of the chef in the restaurant, the current version was obtained.

5. Dongpo elbow

Dongpo elbow is a specialty of Meishan, Sichuan, and also a symbol of Sichuan cuisine! The prepared Dongpo elbow, the soup is milky white, the meat is soft and rotten, the entrance is mellow, fat but not greasy, and the lips and teeth remain fragrant after eating, which makes people aftertaste for a long time.

It is said that the appearance of Dongpo elbow is that when the elbow is stewed, I forgot the passage of time and accidentally cooked it. In order not to make it so thick, I added various seasonings and stewed it again. After being eaten by Su Dongpo, a great poet, it was delicious, hence the name Dongpo elbow, and this delicious dish has been passed down to this day.