Sichuan Restaurant Specialty Signature Dishes Recipes

Back to the pot of meat (Twice-cooked pork slices), is a kind of Sichuan traditional dishes in the home (flavor type) dishes, one of the representative dishes, belongs to the Szechuan cuisine series. The main raw materials are pork buttocks, green peppers, garlic, etc. It has a unique taste, red color, fat but not greasy.

2, husband and wife lung slices

Husband and wife lung slices, is a famous dish in Chengdu, Sichuan Province, created by Guo Zhaohua, Zhang Tianzheng husband and wife. It is usually made with beef scalp, heart, tongue, tripe, and beef as the main ingredients, brined, and then sliced. Then with chili oil, pepper and other accessories to make red oil poured on top. Its production is fine, beautiful color, tender and fresh, spicy and fragrant, very palatable.

3, garlic white meat

Garlic white meat is a dish, belonging to the Sichuan cuisine, the production of raw materials are mainly garlic, meat, etc., taste delicious, nutritious, eat with chopsticks, with the heat, a combination of soy sauce, chili oil and garlic flavor straight to the nose, so that people's appetites. Garlic flavor is thick, fat but not greasy.

4, camphor tea duck

Camphor tea duck is a Sichuan region of Sichuan cuisine banquets a special traditional dishes. This dish is selected Chengdu South Road duck, sugar, wine, green onions, ginger, cinnamon, tea, star anise and other dozen kinds of seasoning modulation, with camphor wood chips and tea smoked and made, so the name "camphor tea duck".

5, white oil tofu

White oil tofu is a traditional dish in Sichuan Province. Belonging to the Sichuan cuisine, the main ingredient is tofu, the flavor is fragrant, the process is burning, salty and delicious. There are two flavors: sweet and salty. Sweet: with tofu, chemical lard, sugar, monosodium glutamate, pea powder, grass (white) alkali and so on. Salty: with brine, add white pepper.