1, Mapo tofu
Mapo tofu is a very famous home-cooked dish in Sichuan cuisine, which is made of tofu and meat foam as the main raw materials and seasonings such as douban, Chili noodles and soy sauce. It tastes spicy and delicious, and it is not only famous all over the country, but also famous overseas. Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty, and originated from a small restaurant near Wanfuqiao in Chengdu. Chen is quite skilled in cooking food, especially making tofu, which is deeply loved by local people.
2. kung pao chicken
Kung pao chicken, a famous traditional dish with Chinese and foreign characteristics, is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and its raw materials and methods are different. The origin of this dish is related to the chicken diced with soy sauce in Shandong cuisine and the chicken diced with Hu chili pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which was spread and summarized as Beijing Palace Cuisine.
3. Sichuan style pork
Sichuan Cuisine is one of the representative dishes in Sichuan traditional cuisine, which belongs to Sichuan cuisine. Its main raw materials are pork hindquarters, green peppers, garlic sprouts, etc. It has a unique taste, bright red color, fat but not greasy. Sichuan Cuisine originated in rural areas, and was called an oil frying pan in ancient times, which was made by most families in Sichuan. The so-called returning to the pot means cooking again.
4. Dengying Beef
Dengying beef is a traditional local food in Dazhou City, Sichuan Province. The beef slices are as thin as paper, red and bright, spicy and crisp, chewed carefully, and have endless aftertaste. Dengying, that is, shadow play, uses lights to project the silhouette of people made of hides or cardboard on the curtain, and uses the lamp shadow to weigh this kind of beef, which shows that its meat slices are so thin that objects can be revealed under the light, just like the curtain in shadow play.
5, Mao Xuewang
Maoxuewang is a famous dish in Sichuan cuisine. Maoxuewang uses duck blood as the main ingredient, and its cooking skills are mainly cooking. Its taste is spicy and spicy. It originated in Chongqing and is popular in southwest China. It is a famous traditional dish. This dish is made of raw blood, hot and eaten now, and beef tripe is the main ingredient, hence the name.