There are many delicacies in Sichuan. What are the various delicacies?

Sichuan hot pot, also known as Sichuan hot pot, has become the representative delicacy of Sichuan and Chongqing. It stands proudly among the hot pots in the world for its unique characteristics of numbing, spicy, hot and fresh. It is the most famous hot pot in Sichuan and even China.

One of them is also a resounding food business card of Sichuan.

Sichuan hot pot is made by boiling water (soup) in an earthen pot with chili, pepper, butter, salad oil, Pixian bean paste, white wine, fermented glutinous rice and other ingredients. After completion, meat or vegetables are added to the boiling soup.

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In terms of ingredients, it is famous for its "thick and heavy oil", which is delicious, finely made and popular in taste.

There are many types of Sichuan hot pot. In addition to the traditional tripe hot pot, there are also clear soup hot pot, mandarin duck hot pot, beer duck hot pot, dog meat hot pot, fat beef hot pot, spicy chicken hot pot and so on.

Mapo Tofu Mapo Tofu is one of the traditional famous dishes in Sichuan Province. It is a Sichuan dish of Shanghe Bang Rong style. It has the characteristics of numbing, spicy, hot, fragrant, crispy, tender, fresh and lively. It is regarded as a classic of Sichuan cuisine and is even more popular in Sichuan.

A special delicacy well-known at home and abroad.

Mapo Tofu was created during the Tongzhi period of the Qing Dynasty. It was originally created by Chen Liu, the founder of the Chinese time-honored brand "Chen Mapo Tofu". Because she had a few pockmarks on her face, it was called Mapo Tofu.

The tofu cooked by Chen is bright red in color and full of Sichuan flavor. In the late Qing Dynasty, Chen Mapo tofu was listed as a famous food in Chengdu.

Mapo Tofu became a famous Chinese dish in 1999 and was selected into Chengdu's "Intangible Cultural Heritage" list in 2010.

Mapo Tofu was selected as one of the top ten classic Sichuan dishes of "Chinese Cuisine" by the China Cuisine Association.

Husband and wife's lung slices is a traditional dish in Chengdu, Sichuan. It belongs to Sichuan cuisine of Shanghe Bang Rong style. This dish usually uses beef scalp, beef heart, beef tongue, tripe and beef as the main ingredients. It is marinated, then sliced ??and served with

It is made with red oil made from chili oil, pepper noodles and other auxiliary ingredients and poured on top.

It is finely made, beautiful in color, tender in texture, fresh in taste, spicy and fragrant, and very palatable.

This dish was originally created by Guo Chaohua and Zhang Tianzheng in Chengdu in the 1930s. Because the cold beef lung slices they sell are carefully made and have a unique flavor, they are loved by people and are called "couple's lung slices".

Husband and wife's beef slices were selected as one of the top ten classic Sichuan dishes of "Chinese Cuisine" by the China Cuisine Association, becoming one of Sichuan's exquisite specialties.

Twice-cooked pork belongs to Sichuan Rongpai Sichuan cuisine. It plays a very important role in Sichuan cuisine and has always been considered the first of Sichuan cuisine. It is also called braised pork. It is a classic traditional dish in Sichuan and a famous home-cooked Sichuan dish.

Its raw materials mainly include pork buttocks, green peppers, garlic sprouts, etc. It has a unique taste, bright red color, fat but not greasy.

Twice-cooked pork originated in rural areas of Sichuan. Most families in Sichuan make it. The ingredients of Sichuan twice-cooked pork must be Sanxian pork (the upper part of pork belly), green garlic sprouts, Pixian bean paste and sweet noodle sauce. All of them are indispensable.

Twice-cooked pork was selected as one of the top ten classic Sichuan dishes in "Chinese Cuisine" by the China Cuisine Association.