Names of 18 Classic Spicy Dishes

Maw's belly hot pot, dry-fried shredded beef, shredded meat with fish, Kung Pao chicken, husband and wife lung slices, Mapo tofu, Dongpo elbow, back to the pot, chopped pepper fish head, chili pepper stir-fried pork, Xiangxi Grandma's dishes, canned tripe strips, ginger and spicy snakes, flavored crayfish, Huarong dumplings, spicy stir-fried shrimp, roasted chili pepper skin eggs, green pepper boiled fish soaked in fish intestines.

Maotou hot pot: Chongqing Maotou hot pot is Chongqing Municipality and Sichuan Province, the local traditional dishes, the most famous out of Chongqing, belonging to the Chongqing hot pot in a kind of Chongqing, to the mid-Qing Dynasty, has been prevalent in the city.

Dry-fried Shredded Beef: Dry-fried Shredded Beef is a medicinal dish with beef as the main ingredient.

Shredded Pork with Fish Flavor: Shredded pork with fish flavor is a specialty dish of Sichuan Province, which is made by stir-frying shredded pork loin with pickled chili peppers, cotijang (ginger), garlic, sugar and vinegar, and was created by a Sichuanese chef during the Republican period, which is rumored to be inspired by shredded pork with pickled chili peppers.

Kung Pao Chicken: Kung Pao Chicken, a famous Chinese and international specialty traditional dish, is included in Lu Cuisine, Szechuan Cuisine and Guizhou Cuisine, with differences in ingredients and practices. The origin of this dish is related to Diced Chicken with Soy Sauce in Lu Cuisine and Diced Chicken with Hoisin in Guizhou Cuisine, which was later improved and developed by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, to form a new dish - Diced Chicken with Kung Pao Sauce, which has been passed down to the present day, and this dish has also been categorized as a Beijing court dish. The dish was also categorized as a Beijing court dish. Later, Kung Pao Chicken was also spread abroad.

Sliced Lung for Husband and Wife: Sliced Lung for Husband and Wife is a traditional dish from Chengdu, Sichuan Province, belonging to the Sichuan cuisine family. Created by husband and wife Guo Zhaohua and Zhang Tianzheng, the dish 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 made of red oil poured on top. Its production is fine, beautiful color, tender and fresh, spicy and fragrant, very palatable.