My favorite is hot pot Sichuan cuisine, one of the eight major Chinese cuisines. It uses a wide range of ingredients, varied seasonings, and diverse dishes. It emphasizes both fresh and mellow flavors. It is famous for its good use of spicy seasonings and has a strong local flavor.

The editor has specially compiled a few must-eat delicacies in Sichuan. Come and see if they suit your taste.

■ Sichuan hot pot is famous for its spicy, spicy, fresh and fragrant flavor. It originated from the folk and was sublimated in temples. Whether they are traffickers, high-ranking officials, literati and poets, merchants and farmers, or men and women, or young people with yellow hair, its consumer groups cover a wide range of people.

, The number of per capita consumption is so large that other places cannot match it.

As a delicacy, hot pot has become a representative delicacy in Sichuan and Chongqing.

■ Dandan noodles were named after selling them on the streets in the past. Dandan noodles in Chengdu are the most distinctive.

The noodles are smooth, the meat is crispy and fragrant, salty, slightly spicy and slightly sour, and the aroma is very delicious.

This noodle has a bright red color, a strong aroma of winter vegetables and sesame sauce, and a prominent spicy and sour taste. It is fresh but not greasy, spicy but not dry. It can be called the best in Sichuan style noodles.

■ Chuan Chuan Xiang inherits the essence of hot pot and the essence of Sichuan flavor. It not only has a long taste and diverse taste dishes, but also is easy to eat and full of casual atmosphere.

Its base material is the source of flavor. Its taste is unique and overflowing with strange fragrance. The more you eat it, the more you want to eat it. You won’t get tired of eating it for a long time. Pair it with a glass of ice-cold beer. It can’t be more enjoyable!

■ Maocai is a hot pot for one person, especially when you are alone.

Add all the ingredients you want to eat and drizzle with red oil. It's hot and refreshing.

"Maocai" is a special dish in Chengdu. It is cooked in a pot and put into a bowl. Then add a spoonful of soup and sprinkle with coriander and chopped green onion. It tastes very appetizing and makes people very appetizing!

■ Husband and wife's lung slices are not made from lung slices. They are basically braised with beef tripe, beef heart, beef tongue, beef scalp and beef tendons, with chili oil, pepper noodles and other auxiliary ingredients.

Husband and wife's lung slices are carefully made, beautiful in color, tender in texture, fresh in taste, spicy and fragrant, and taste very refreshing!

■ Taro chicken is a delicacy in Sichuan cuisine that is full of color, flavor and flavor.

The chicken is smooth and delicious, the taro is soft but not rotten, and the melt-in-your-mouth feeling is truly unforgettable.

■ Hot and sour bean curd is a famous local snack in Chengdu, Leshan and other places in Sichuan.

Douhua was mostly sold in the form of stalls in the past. It is a folk snack with a long history and is generally popular in cities and rural areas.

Hot and sour bean curd tastes sour, spicy and salty, the tofu curd is tender, the ingredients are crispy and fragrant, the taste is rich and hot, and has a unique flavor.

■ Fat rice rolls are one of the most distinctive varieties among the many traditional snacks of the Han people in Sichuan. They are spicy and refreshing, red in color and delicious. They can be tasted as snacks with the special rice rolls mixed with rice rolls. They are made of high-quality sweet potato powder and rapeseed oil.

and dried red pepper, Sichuan peppercorns and other raw materials. The soup is made from fatty intestines, pork bones, etc. and a variety of ingredients. The red oil is fragrant and leaves a mouth-filling aroma.

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