What are the top ten classic Sichuan dishes?

Sichuan hot pot, which is famous for its spicy and delicious flavor, originated from the people and sublimated into a temple. Its consumer groups cover a wide range, and the number of per capita consumption is beyond his reach. As a kind of food, hot pot has become a representative food in Sichuan and Chongqing.

2. Fish in white sauce

The practice of cooking fish is mainly spicy. Boiled fish is the flavor of Yubei, Chongqing. It tastes smooth and tender, oily but not greasy. It is very delicious and has the effects of keeping out the cold, benefiting qi and nourishing blood.

3. Sichuan style pork

Sichuan-style pork is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series. The raw materials are mainly pork hind legs, green peppers, garlic sprouts and so on. , unique taste, bright color, fat but not greasy.

4. Mapo tofu

Mapo tofu is one of the traditional famous dishes in Sichuan. The main raw materials are food and tofu, and the main materials are tofu, minced beef (minced pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. Its taste is unique and smooth.

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 smells like fish, and the taste is made of spices. This method originated from Sichuan folk unique cooking and seasoning methods, and has been widely used in Sichuan cuisine.

6.spicy chicken

Spicy chicken is a classic Sichuan dish. It is made of whole chicken as the main material, with onion, dried pepper, pepper, salt, pepper, monosodium glutamate and other materials. Different production methods in different places also have different characteristics, so they are deeply loved by people everywhere. This dish is reddish brown, shiny and spicy.

7. Fish with Chinese sauerkraut

Fish with pickled vegetables, also known as fish with sour soup, is a classic Sichuan dish, which is famous for its unique seasoning and unique cooking skills. It is made of grass carp as the main material and pickled vegetables. It tastes sour and delicious.

8. kung pao chicken

Kung pao chicken is one of the top ten classic dishes in Sichuan. Choose chicken as the main material, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp. Because it is fresh and spicy, the freshness of chicken matches the crispness of peanuts.

9, Mao

Mao Xuewang uses duck blood as the production material, and his cooking skills are mainly cooking, with a spicy taste. Originated in Chongqing and popular in Chongqing and Southwest China, it is a famous traditional dish. This dish is made of raw blood and eaten while it is hot. The main ingredient is tripe, hence the name. Its soup is red and bright, spicy and delicious, and its taste is thick.

10 Dongpo elbow

Meishan city, Sichuan province, a specialty, a national geographical indication product. The advantages of Dongpo elbow are soup milk, carrion elbow, tender meat, mellow meat taste, chewy head, fat but not greasy.