Sichuan what are the home cooking

1. Back to the pot meat has been considered the first of the Sichuan cuisine, the incarnation of Sichuan cuisine, mention of Sichuan culture must think of back to the pot meat. Back to the pot of meat is a Han Chinese specialty dishes, belonging to China's eight dishes in the Sichuan cuisine in a kind of cooking pork.

2. Kung Pao Chicken is one of the most famous dishes in Sichuan cuisine, and one of the most prestigious specialties in Sichuan. Kung Pao Chicken is red but not spicy, spicy but not fierce, the meat is smooth and crispy, the flavor is very good, loved by everyone.

3. Husband and Wife Lung Slices is a famous Sichuan dish, which is usually made from beef scalp, beef heart, beef tongue, beef tripe and beef, brined and then sliced. Then with chili oil, pepper and other accessories made of red oil poured on top. Husband and wife lung slices, fine production, beautiful color, tender and fresh, spicy and fragrant, very palatable.

4. Ma Po Tofu, also known as Chen Ma Po Tofu, is one of the local traditional dishes in Sichuan Province. The main ingredients are tofu, minced meat, chili peppers and peppercorns. Mapo tofu appearance of deep red color, red, white and green contrast, the shape of the tofu whole not rotten, eat with numbness, spicy, hot, tender, crispy, fragrant, fresh and other flavors, highlighting the characteristics of the Sichuan cuisine "spicy".

6. Boiled beef, the main ingredient lean yellow beef. Accessories bean sprouts, duck blood, broth, lettuce or other vegetables, fans. Seasonings green onions, refined salt, soy sauce, pepper, monosodium glutamate, cooked vegetable oil, dried chili peppers, chili oil, pepper, mash juice, wet starch, Dan County bean paste. Because the beef slices in the dish are scalded in the spicy soup, it is called boiled beef. This dish is spicy and thick, smooth and tender, strong flavor, with Sichuan hot pot spicy, hot, hot flavor.