Sichuan dish special dish name

Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a traditional dish in Leshan, Sichuan, made of fresh cuttlefish as the main material. This dish is characterized by golden color, crisp outside and tender inside, sweet and sour, and rich flavor.

2. Steamed sauce balls

Steamed sauce dumplings are a traditional dish in Leshan, Sichuan, which belongs to Sichuan cuisine. When it is cooked, it is steamed with Jiangtuan fish and ham. The dishes are beautiful in appearance, the meat is tender and the soup is clear and delicious.

3. Coarse beef

Qiaojiao beef is a famous dish with a long history in Leshan City, Sichuan Province. The main raw materials are beef, beef tongue, beef liver, beef ears and so on. Beautiful color and fragrance, smooth entrance, delicious.

4. Xiba Tofu

Xiba tofu is a traditional dish in Leshan, Sichuan. More than 20 kilometers down the Minjiang River from Leshan Giant Buddha, there is a thousand-year-old town-Xiba Town, wutongqiao district. As early as the Wanli period of the Ming Dynasty, people in the town had the custom of eating tofu, and what really made Xiba tofu famous was Master Yang Junhua, the sixth generation chef of the time-honored "Qingyuan Store".

5. Dongpo elbow

Dongpo elbow, a specialty of Meishan City, Sichuan Province, is 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.

Reference source: Baidu Encyclopedia-Sichuan cuisine