The eight lost famous dishes of Sichuan cuisine are: Mapo tofu, Kung Pao chicken, Dengying beef, boiled beef, fish-flavored shredded pork, fresh fish with bean paste, twice-cooked pork, husband and wife lung slices, etc. The details are as follows:

1. Mapo Tofu.

Ma Po Tofu is one of the most local specialties among Chinese tofu dishes and has become a famous Sichuan dish popular around the world. This dish has a history of more than 100 years and is a delicacy handed down from generation to generation at "Chen Mapo Tofu Shop" in Chengdu. Every visitor to Sichuan is delighted to have a taste. Mapo Tofu was created by Liu, the wife of Chen Senfu (someone called Chen Fuchun), the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu City, in the early years of Tongzhi in the Qing Dynasty.

2. Kung Pao Chicken.

Kung Pao Chicken, a traditional Sichuan dish. Stir-fried from diced chicken, dried chili peppers, peanuts, etc. Legend has it that it was created by the chef of Ding Baozhen, the palace protector in the late Qing Dynasty, and got its name. It is characterized by being fresh and tender, spicy but not dry, with a slightly sweet and sour taste. Ding Baozhen was a native of Pingyuan (now Zhijin), Guizhou. He was a Jinshi during the Xianfeng period of the Qing Dynasty. He was very particular about cooking. When he was the governor of Shandong, he hired dozens of famous chefs to serve as his cooks. He often served guests with the dish "fried diced chicken".

3. Dengying beef.

Dengying beef is a traditional famous food in Daxian County, Sichuan. The beef slices are as thin as paper, red and bright in color, spicy and crispy in taste, chewing them carefully will leave you with an unforgettable aftertaste. Legend has it that more than 1,000 years ago, the Tang Dynasty poet Yuan Zhen, who served as the imperial censor, was demoted to Tongzhou as a Sima for offending eunuchs and conservative bureaucrats.

4. Boiled beef.

It is said that during the Northern Song Dynasty, in Zigong, the salt capital of Sichuan, people installed windlass on salt wells and used cattle as power to extract brine. A strong ox may serve for half a year or three months before it is exhausted. Therefore, local draft cattle were eliminated, and local salt was very convenient, so the salt workers slaughtered the cattle, sliced ??the meat, and cooked it in salt water with Sichuan peppercorns and chili peppers. The meat was tender and delicious, so it was widely spread. It has become a traditional famous dish among the people.

5. Fish-flavored shredded pork.

Fish-flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has a fish aroma, and its taste is made from condiments. This method originated from the unique Sichuan folk fish cooking seasoning method, and now it has been widely used in Sichuan-style cooked dishes.

6. Douban fresh fish.

This dish is a traditional famous dish in Sichuan cuisine. Its main seasonings are Sichuan's unique Pixian bean paste and onions, ginger, and garlic, which have a rich flavor and characteristics of Sichuan cuisine. The finished dish is bright red in color, the fish meat is fresh and tender, and the taste is spicy, slightly sweet and sour.