1. Mapo Tofu:

Mapo Tofu is one of the traditional famous dishes in Sichuan Province, which belongs to Sichuan cuisine. The origin of famous food allusions, Mapo Tofu was founded in Tongzhi period of Qing Dynasty by Chen Liu, the proprietress of "Chen Xingsheng Restaurant" in Wanfuqiao, Chengdu. Because she has a few pockmarked faces, she is called Mapo Tofu. The tofu cooked by Chen is red and bright, and the beef is crisp and fragrant, hemp, spicy, fragrant, crisp, tender, hot, and full of Sichuan flavor. Chen's tofu soon became famous, and food seekers are eager for it. Scholars and poets often come here. Some busybodies look at the pockmarks on Chen's face, so they play it as Chen Mapo's tofu, which is a beautiful talk without taking a path. Therefore, the restaurant was crowned as Chen Mapo's tofu shop. At the end of Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.

2. Dongpo meat in Meishan:

Dongpo jar meat, also known as "Dongpo meat", also known as braised pork, rolled meat and Dongpo braised meat, is a famous traditional dish in Meishan; According to historical records, this dish was initiated by Su Dongpo, and Su Dongpo's cooking is best with braised pork. He once wrote a poem to introduce his cooking experience: "Slow fire, less water, and it will be beautiful when the fire is full." However, it is said that it was an interesting thing that happened when he returned to Hangzhou for the second time as a local official to burn Dongpo meat named after him. I won't go into details here. In Su Dongpo's "Eating Pork", there are detailed cooking methods about this dish. "Dongpo meat is good in color, aroma and taste, and the entrance of the dish is fat but not greasy, with a bouquet of wine, which is very delicious. This dish is a traditional delicacy of Han nationality and is popular in Jiangsu and Zhejiang provinces. After absorbing the essence, Sichuan cuisine chefs inherit and improve their cooking techniques to meet the taste characteristics of Sichuanese. When cooking, cut the pork belly into large pieces, pad the bottom of the pot with onion and ginger, add wine, sugar juice and replicated soy sauce, and add broth to simmer slowly on low heat.

3. kung pao chicken:

kung pao chicken is the representative dish of official cuisine in Chengdu, Sichuan Province, which belongs to Sichuan cuisine series. It is also called Kung Pao Chicken. The word "Kung Pao" in kung pao chicken refers to the "Ding Baozhen" of Prince Shaobao in Xianfeng period of Qing Dynasty, and Prince Shaobao is also called Kung Pao, so this dish is named after Ding Baozhen. The origin of famous food allusions, Ding Baozhen, the governor of Shandong Province in Qing Dynasty, once called dozens of Jinan famous chefs to cook various famous dishes for him. It is said that when he entertains guests, he always serves fried diced chicken at every banquet. And every time this dish is praised by guests, it is very popular. Later, he was promoted to the governor of Sichuan, and he brought this dish to Sichuan. After the processing and transformation of Sichuan chefs, its practice is more exquisite and its quality is more excellent. Later, it was presented to the emperor as a tribute by Sichuan officials and developed into a famous dish for the imperial use.

4. Sichuan Cuisine:

Sichuan Cuisine belongs to Shanghe Bangrong School, and its position in Sichuan Cuisine is very important. Sichuan cuisine has always been regarded as the first in Sichuan cuisine. Also known as Boiled Pot Meat, the origin of famous dish allusions, it is said that this dish was the main dish of Sichuan people's first and fifteenth day of the first lunar month (to improve their lives). At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an Hanlin named Ling in Chengdu, who retired from home because of frustration in his official career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan style pork to remove the fishy smell of pork, steamed it in a watertight container and then fried it into a dish. Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, and the rich and fresh flavor of the meat is maintained, and the original flavor is not lost, and the color is red and bright. Since then, the long-steamed Sichuan style pork, which is famous in Jincheng, has spread.

5. Dongpo elbow:

Dongpo elbow is one of the classic local traditional dishes in Sichuan, and Meishan local traditional dish belongs to Shanghe Bangrong Sichuan cuisine, which belongs to Sichuan cuisine, and is made of pig elbow, snow mountain soybean and so on. According to legend, Su Dongpo's wife, Wang Fu, once cooked her elbow at home because of her carelessness. She quickly added various ingredients and cooked it carefully to cover up the burnt taste. Unexpectedly, the yellowish elbow tastes unexpectedly good, and Su Dongpo was suddenly overjoyed. Su Dongpo not only cooked it repeatedly by himself, but also left a record, and also vigorously promoted it to relatives and friends, so the "Dongpo elbow" was handed down from generation to generation.

6. Husband and wife lung slices:

Husband and wife lung slices is a traditional famous dish in Chengdu, Sichuan Province, which belongs to Shanghe Bangrong Sichuan cuisine and was created by Chengdu Guo Chaohua and Zhang Tianzheng. Legend has it that in the 193s, near Shaocheng, Chengdu, there was a man named Guo Chaohua who, together with his wife, made and sold cold beef and lung slices. The couple personally operated them, walked the streets and peddled them with baskets. Because of their fine production and unique flavor, the cold lung slices they operate are deeply loved by people. In order to distinguish them from ordinary lung slice stalls, people call them husband and wife lung slices. After the establishment of the store, we pay more attention to the materials, replacing the original single lung with beef, heart, tongue, belly and scalp, and the quality is improving day by day. In order to maintain the original flavor of this dish, the name of husband and wife lung slices has been used ever since.

7. Taibai Duck:

Taibai Duck, also known as Taibai Duck, is a Sichuan dish. The origin of famous food allusions, according to legend, began in the Tang Dynasty and was related to the poet Li Bai. Li Bai, a poet, moved to Longchang, Jinzhou with her daughter when she was young, and she didn't leave Sichuan until she was 25. During his 2-year life in Sichuan, he loved to eat the local famous dish "Stewed and Steamed Duck". In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty and went to Beijing to worship the Hanlin. He took the stewed and steamed duck he had eaten when he was young as the original, and presented it to Xuanzong with a century-old steamed fat duck such as carved flowers, medlar and notoginseng. The emperor was very happy and named this dish "Taibai Duck", which was handed down from generation to generation and became a famous dish in Sichuan.

8. Dongpo cuttlefish:

Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a traditional dish in Sichuan, which belongs to Shanghe Bangrong Sichuan cuisine and is made from fresh cuttlefish. This dish is characterized by golden color, crisp outside and tender inside, sweet and sour, and rich flavor. Dongpo cuttlefish is a delicacy in Leshan, Sichuan Province, which is related to Su Dongpo, a great writer in the Northern Song Dynasty. According to legend, when Su Dongpo went to Lingyun Temple to study, he often went to Lingyun Rock to wash the inkstone. The fish in the river ate its ink, and its skin color was as thick as ink. People called it "Dongpo cuttlefish". It has become a famous specialty dish in Leshan and is famous at home and abroad.

9. Boiled cabbage:

Boiled cabbage is a famous Sichuan dish, a classic representative dish of Gongting cuisine in Chengdu, Sichuan, belonging to Sichuan cuisine series; Originally created by Huang Jinglin, a famous chef of Sichuan cuisine, in the imperial dining room of the Qing Palace, it was later carried forward by Luo Guorong, a master of Sichuan cuisine, and became a masterpiece at the state banquet. According to legend, boiled cabbage was created by Huang Jinglin, a famous chef of Sichuan cuisine who was highly appreciated by Cixi, in the imperial dining room of Qing Palace. When Huang Jinglin was a chef, many people belittled Sichuan cuisine as "only spicy and vulgar". In order to break the rumor and prove it, he thought hard for a long time and tried many times, and finally created the best dish of boiled cabbage, returning the complexity and minimalism to the realm, sweeping away the grievances of Sichuan cuisine for a hundred years. Later, Huang Jing brought this dish back to Sichuan and spread it widely. After the founding of the People's Republic of China, boiled cabbage became a national banquet dish and became a national banquet dish for entertaining distinguished guests.

1. mullet:

mullet is a famous local dish with good color and flavor, belonging to Sichuan cuisine. Although Du Fu, a poet saint, is not from Sichuan, he has lived in Sichuan Caotang for a long time. In his "Ungraceful Fishing Song", he sang a poem about "Taibai Duck" and wrote "Green bamboo shoots welcome the boat out, and fish from the river come in every day." It shows his excitement about the rich raw materials of Sichuan cuisine. The mullet is a famous dish in Sichuan, which has been well-known since the Tang and Song Dynasties and was created by Du Fu. At the same time, there is a version of Su Dongpo, a famous dish by the West Lake in Hangzhou, and later generations became Dongpo fish.