16 of Sichuan's most famous dishes, spicy and fragrant, a collection of special Sichuan cuisine recipes, so delicious!

Sichuan cuisine is one of the eight famous cuisines in China.

The eight major cuisines in China are: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine.

Sichuan cuisine ranks second and is also one of the most popular cuisines.

Most Sichuan cuisine is heavy in oil, heavy in hemp, spicy and salty.

Sichuan people like spicy food the most, so almost most Sichuan dishes are spicy. In fact, there are also famous Sichuan dishes that are not spicy, such as boiled cabbage, Dongpo pork and Dongpo elbow.

Today I will share 16 famous Sichuan dishes. Are there any dishes you like?

1. Boiled cabbage Boiled cabbage is one of the top ten classic dishes in Sichuan and is also a boutique dish for state banquets.

Boiled cabbage seems to be a very simple dish, but in fact the ingredients and methods are extremely complicated.

The cabbage in boiled water cabbage is made from cabbage hearts, while the so-called "boiling water" is made from chicken, duck, ribs, scallops, lean meat and other ingredients. After blanching, it is boiled for about 3 hours, and then filtered into the soup.

After removing the impurities, the stock is very clear.

Blanch the cabbage hearts in boiling water and then put them on a plate. Pour the filtered stock over the cabbage hearts.

This dish of boiled cabbage is complete.

The taste of boiled cabbage: fresh and delicious, rich soup flavor, not greasy and not greasy, very delicious.

Boiled cabbage 2. Twice-cooked pork Twice-cooked pork is one of the top ten classic dishes in Sichuan and the most famous traditional dish.

Twice-cooked pork is a famous dish that many people know and have eaten.

Twice-cooked pork is made from pork belly, washed, put into a pot, add water, ginger, cooking wine, and Sichuan peppercorns and bring to a boil.

Continue cooking until it can be inserted with chopsticks, then take it out, wash it, cut it into thin slices and put it on a plate for later use.

Pour cooking oil into the pot, add the meat slices and stir-fry until the oil is released, add the bean paste and stir-fry until fragrant, add ginger, tempeh, garlic, stir-fry until cooked and serve.

The taste of twice-cooked pork: The pork belly is fat but not greasy, salty and slightly spicy, and is very delicious with rice.

Twice-cooked Pork 3. Fish-flavored Shredded Pork. Fish-flavored shredded pork is one of Sichuan’s specialties.

Although fish-flavored shredded pork is called fish-flavored shredded pork, it does not contain fish. Instead, it is stir-fried with pork tenderloin, black fungus, shredded carrots, green peppers and other ingredients.

Sichuan people like to use ingredients such as pickled pepper, Sichuan peppercorns, fish sauce, light soy sauce, and balsamic vinegar to stir-fry fish-flavored shredded pork.

The fish-flavored shredded pork dish is rich in ingredients and tastes salty, sour and spicy, and fresh. It is a great dish to go with rice.

Fish-flavored shredded pork is loved by many people.

Fish-flavored shredded pork 4. Kung Pao Chicken Kung Pao Chicken is one of the top ten classic dishes in Sichuan and also a traditional famous dish in Sichuan.

Kung Pao Chicken is stir-fried with chicken breast, green peppers, peanuts and other ingredients.

Kung Pao Chicken is very popular among female friends because it is not easy to gain weight if you eat more.

The taste of Kung Pao Chicken: fresh and delicious, the chicken is tender and delicious, it is a very good famous dish.

Kung Pao Chicken 5. Mapo Tofu Mapo Tofu is one of the top ten classic dishes in Sichuan.

Mapo tofu is made from fresh and tender tofu, washed and cut into small pieces. Pour cooking oil into the pot. Heat the oil and add ginger and garlic. Stir-fry until fragrant. Add bean paste and stir-fry until fragrant. Add minced meat and stir-fry until it changes color.

Add light soy sauce, Sichuan peppercorns and a small amount and bring to a boil. Add tofu and simmer until the flavor is fragrant. Remove from the pot and serve on a plate. Sprinkle with chopped green onion.

The taste of Mapo Tofu: spicy and delicious, the tofu and minced meat are very tender and delicious.

Mapo Tofu 6. Steamed Jiang Tuan Steamed Jiang Tuan is one of the top ten classic dishes in Sichuan and is also a traditional famous dish in Leshan, Sichuan.

The steamed glutinous rice dumpling is a freshwater fish that looks like a catfish. There are no shark fins in the meat of the glutinous rice dumpling. The meat is very tender and can be steamed, red, or grilled.

Steamed jiangtuan is mainly made of jiangtuan fish, with mushrooms, ham and other ingredients added, and seasonings added before being steamed and eaten.

7. Dongpo elbow Dongpo elbow is a famous dish in Meishan, Sichuan.

Dongpo elbow is made from large elbow and seasonings are added.

The taste of Dongpo elbow: the boiled elbow is very soft, the meat is tender, the meat is mellow and delicious, fat but not greasy, very delicious.

Dongpo pork elbow 8. Husband and wife's lung slices are one of the top ten classic dishes in Sichuan and also a traditional dish in Chengdu, Sichuan.

Husband and wife lung slices mainly use beef heart, beef tongue, tripe, beef skin and beef as the main ingredients. After marinating, they are cut into thin slices and served on a plate, then topped with spice juice and can be eaten.

Husband and wife's beef slices is a Sichuan dish that many people love to eat.

Taste: Spicy, fragrant and delicious, very delicious with rice.

Husband and wife's lung slices 9. Daqian dried roasted fish Daqian dried roasted fish is one of the top ten classic dishes in Sichuan.

It is a traditional Sichuan specialty dish.

Daqiangan roasted fish is prepared by washing the carp, making a few cuts on both sides of the fish, pouring in cooking oil, hot oil and frying the carp until both sides are browned.

Add pickled peppers, bean paste, beef cubes, and ginger and stir-fry until fragrant. Add an appropriate amount of water, stew the fish until the flavor is infused, reduce the juice over high heat and sprinkle with chopped green onion.