Tasty food on the tip of the tongue, what are the must-try delicacies in Sichuan?

1. Steamed fish head with garlic and double pepper is a delicious dish made with chubby fish head and garlic as the main ingredients. First chop the garlic and fry until golden brown, take it out and set aside, slice the ginger and green onion, chop the green and red pickled peppers, wash and smash the fish head, add wine, salt, ginger and green onion, marinate for about 15 minutes. Spread ginger slices on the bottom of the plate, put the pickled fish head in, and evenly sprinkle the fried garlic, chopped green and red pickled peppers, green onions, and ginger on the fish head. Bring water to a boil, add salted fish heads and steam for about 12 minutes, then turn off the heat. Pour the hot sesame oil over the fish head while it's still hot.

2. Chrysanthemum fish in tomato sauce, chrysanthemum fish in tomato sauce, sweet and sour, appetizing. This is a non-spicy Sichuan dish. The fish meat is fresh and tender, with a light taste and long-lasting aroma. As a Sichuan dish that doesn't rely on spiciness, it has gained many fans. After the fried golden thread grass carp is dried, pour it into the thick sauce. The flavor of eggplant is the finishing touch and the color is beautiful. It is a very serious state banquet level dish. The chrysanthemum fish is exquisitely made and beautifully presented. This is the most ceremonial dish.

3. Jelly, when the original jelly falls into the hands of Sichuan and Chongqing people, the taste changes. Chongqing people like to eat spicy food, so naturally they don’t miss the jelly. Making the jelly into a spicy and fragrant flavor makes it instantly charming and attracts the stomachs of many diners. You can make your own jelly or buy it in the market. The essence lies in seasoning. To make an essential condiment, you need onions, ginger, garlic, salt, soy sauce, chicken essence, white sesame seeds, pepper, sugar, pepper oil, sesame oil, chili oil, etc. Add it to the jelly to give the original jelly a spicy and delicious taste.

4. Spicy tofu, according to legend, this dish was invented by an old woman named Mapo during the Ming and Qing Dynasties. Sichuan Pixian Doubanjiang has been famous all over the world since ancient times. Wang Po innovatively uses Pixian bean paste and chili to stir-fry tofu, which is a good organic fusion of the three. When making Mapo tofu, pay attention to stir-frying quickly to maximize the flavor of the bean paste and the aroma of the tofu. Cai Cheng not only looks ruddy and attractive, but also tastes soft, tender and spicy. If you eat it with bibimbap, you can eat two more bowls of rice than usual.