Sichuan dish home-cooked dish practice daquan

The representative dishes of Sichuan cuisine include shredded pork with fish flavor, kung pao chicken, boiled pork slices, husband and wife lung slices, Mapo tofu and so on.

1, shredded pork with fish flavor

Fish-flavored shredded pork is a famous dish in Sichuan. This dish is shredded tenderloin fried with pickled peppers, ginger, garlic, sugar and vinegar. It was created by a Sichuan cuisine chef in the Republic of China, and it is said that it was inspired by shredded pork with pickled peppers. Fish-flavored shredded pork is salty, sweet and sour, with strong flavor of onion, ginger and garlic, and the taste is made of seasoning.

2. kung pao chicken

The origin of this dish is related to diced chicken with sauce in Shandong cuisine and diced chicken with pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, and a new dish, kung pao chicken, was formed, which was circulated and summarized as Beijing court cuisine. Later, kung pao chicken also spread abroad.

3. Boiled pork slices

Boiled sliced pork is a famous local dish with pork tenderloin as the main ingredient. Originated in Zigong and spread in the southwest, it is a famous home-cooked dish in Sichuan cuisine. Boiled pork slices are spicy, soft and chewy. When eating, the meat is fresh and tender, the soup is red and shiny, and the spicy taste is rich. It is most suitable for cooking and is one of the home-cooked dishes. It is characterized by "hemp, spicy, fresh and fragrant".

4. Husband and wife lung slices

Husband and wife lung slices are a traditional dish in Chengdu, Sichuan Province, which belongs to Sichuan cuisine. This dish was created by Guo Chaohua and Zhang Tianzheng. It is beautifully made, colorful, fresh and delicious, spicy and delicious, and very palatable.

5. Mapo tofu

Mapo tofu belongs to Sichuan cuisine, which is spicy, fresh, fragrant, spicy, green, tender and crisp, and shows the spicy characteristics of Sichuan cuisine to the fullest. Nowadays, Mapo tofu has crossed the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an exquisite one.