1, sweet and sour pork ribs
The mixed juice of sweet and sour pork ribs is only mixed with ketchup in Shanghai cuisine, which is light in taste and heavy in Zhejiang cuisine and Sichuan cuisine. The sweet and sour pork ribs of Shanghai cuisine and Zhejiang cuisine are cooked dishes, while the sweet and sour pork ribs of Sichuan cuisine are a famous cold dish in Sichuan. They are fried and cooked, and belong to the sweet and sour flavor. Amber is bright, dry, fragrant and moist, sweet and mellow, and it is a good appetizer or appetizer.
2. Zhangcha Duck
Zhangcha duck is a famous dish of Sichuan banquet, and it takes a lot of time to do it. It needs to be pickled first and then smoked, then steamed and fried before it is finished, but it also has a colorful taste. The faint camphor wood and tea are fragrant, fragrant and elegant, with crispy skin, tender meat inside and rich taste. Some people even think it is more delicious than Beijing roast duck. In fact, the two famous dishes are delicious, but it is an indisputable fact that Zhangcha duck is less oily.
3. Chicken tofu pudding
Chicken tofu pudding is a traditional dish with characteristics in Sichuan, which has a history of more than 100 years. This dish is the housekeeping dish of Sichuan kitchen dishes. It is quite distinctive and is one of the representative dishes of light and mellow in Sichuan. The characteristic of this dish is to make the chicken into the shape of snow-white tofu pudding, and pay attention to "eat chicken but not chicken"
4, boiled cabbage
Boiled cabbage was originally created by Huang Jinglin, a famous chef of Sichuan cuisine, in the imperial dining room of Qing Palace. Later, Huang Jing brought this dish back to Sichuan, where it was widely circulated. This cabbage is not cooked, but boiled. Pour the cabbage repeatedly with a large spoon of warm soup until the outermost layer of stems are completely cooked and soft, and then put the cabbage into the soup basin. The faint sweetness of vegetable leaves and the aroma of chicken soup are mixed together, and each bite tastes very fresh and tender.
5, salted and boiled
Salted boiled white is a traditional famous dish in Sichuan, which belongs to one of the most distinctive dishes in Sichuan cuisine. This vegetable is famous for its tender and thin texture, salty and sweet taste and mellow taste. Burning it with vegetarian meat adds a special flavor. Salted boiled pork belly is the main ingredient, and the cooking skill of salted boiled pork is mainly steaming, and the taste is salty and sweet.