1, Mapo tofu:

Mapo tofu is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. This dish is spicy, fresh, fragrant, spicy, green, tender and crisp, which shows the spicy characteristics of Sichuan cuisine to the fullest.

2. Mao Wangxue:

Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. It originated in Chongqing and is popular in the southwest of China. This is a famous traditional dish. This dish is made of raw blood and eaten while it is hot. It is mainly made of tripe, hence its name.

3. Husband and wife lung slices:

Husband and wife lung tablets were created by Guo Chaohua and Zhang Tianzheng. Usually, scalps, hearts, tongues, tripes and beef are salted and sliced. Add auxiliary materials such as Chili oil and Chili noodles to make red oil and pour it on it. It is finely made, beautiful in color, fresh, tender and delicious, spicy and delicious.

4. Boiled pork slices:

Boiled sliced pork is a famous local dish with pork tenderloin as the main raw material. It originated in Zigong and spread in southwest China. It is a famous home-cooked dish in Sichuan cuisine. Because the sliced meat is not oiled, it is boiled in water, hence the name "boiled sliced meat". Boiled pork slices are spicy, soft and chewy.

5. kung pao chicken:

Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not strong, spicy and delicious, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can rival the crispness of peanuts.