"Zhangcha Duck", a famous duck practice in Sichuan cuisine, is mainly smoked. The first choice is the fat duck in autumn. The production pays attention to the true biography of "pickling, smoking, steaming and frying", and then it is smoked by Zhangzhou tea and camellia tea, giving the duck the aroma of Zhangcha. After being baked, it is put into a steamer for a few moments, then fried in an oil pan, cut into pieces and put on a plate, posing as a Donald duck, and served with sesame paste with sesame flavor and lotus leaf cake without lotus leaves on the hair surface.

2. Garlic paste and white meat

White meat with garlic paste is a delicious dish in Sichuan cuisine. Now it is found all over the country, but it is the best in Sichuan cuisine. This dish requires careful selection of ingredients, suitable cooking, fine knife work, fragrant seasoning and cold hot slices. When eating, you should mix well, and the hot air will float up. A fresh soy sauce, a hot pepper and a slightly spicy garlic will come straight at you, which will make your appetite open.

3. Sweet-skinned duck

Sweet-skinned duck is the representative of Shanghebang Sichuan cuisine, which is extremely popular in Meishan and Leshan, and the characteristics of regional cuisine are particularly strong. Sweet-skinned duck, as its name implies, looks for features on duck skin. Its secret sugar water is all over the duck, but it is sweet but not greasy. After roasting, it is crisp and refreshing, which makes people feel refreshed and memorable.

4. Boiled beef

Boiled beef belongs to the characteristic Sichuan cuisine, which is extremely spicy and has a strong flavor, highlighting the spicy, spicy and boiling flavor of Sichuan cuisine.

According to legend, in Zigong, Sichuan, during the Northern Song Dynasty, there were laborers who extracted salt, taking cattle as the power to extract salt water. Cattle died of exhaustion, so people slaughtered and cleaned them, sliced the meat, put it in salt water and cooked it with salt, pepper and pepper. Because it was so delicious, it gradually spread around the world. Later, after the constant improvement of the chef in the restaurant, the current version was obtained.

5. Dongpo elbow

Dongpo elbow is a specialty of Meishan, Sichuan, and it is also the symbol food of Sichuan! The prepared Dongpo elbow, the soup is milky white, the meat is soft and rotten, the entrance is mellow, fat but not greasy, and the lips and teeth remain fragrant after eating, which makes people aftertaste for a long time.

According to legend, the appearance of Dongpo elbow was that when the elbow was stewed, I forgot the passage of time, and accidentally stewed the elbow. In order not to make it so thick, I added various seasonings and stewed it again. After being eaten by Su Dongpo, a great poet, it was delicious, hence the name Dongpo elbow, and this delicious dish has been passed down to this day.