What are the popular cold dishes in Sichuan cuisine? Where is delicious?

Husband and wife lung tablets are Chengdu dishes, which were founded by Chengdu Guo Chaohua and his wife Zhang Tianzheng in the 1930s. At that time, few people ate cows in the water, so Guo Chaohua and his wife turned waste into treasure, mixed with spicy and refreshing condiments and sold them, and named them "husband and wife scraps". However, because the name "scrap film" is not pleasant to listen to, it is also called "husband and wife lung film"-yes, the first husband and wife lung film contains bovine lung. Later, because the taste of beef lung is not very good, the couple canceled the beef lung tablet in the data, but because the name of "husband and wife lung tablet" has been played, the name has not changed and has been passed down to this day.

Next, I will talk about how to cook well. Prepare beef and mutton 300g, beef offal soup 150g, crispy peanuts 150g, gravy, vanilla, onion, soy sauce, sesame oil, pepper oil, chicken essence, star anise, pepper noodles, cinnamon, rice wine and Chili oil according to my taste. Then simmer it on low fire and put it in the pickled Chinese prickly ash and octagonal cinnamon. Finally, simmer to ensure that the meat is cooked and not rotten. Then cut into pieces, add chicken essence, soy sauce sesame oil, rice wine and pepper noodles, put on a plate, sprinkle peanuts, onions and red peppers, and drizzle with Chili oil. It looks particularly appetizing.

Cleaning fresh beef and beef offal soup, and cutting beef into 500 parts by weight; Boil beef, mutton and beef offal soup in a boiling water pot, remove blood, put them in another pot, add old bittern, spices (inner window pepper, cinnamon powder and star anise), Sichuan salt and pure grain wine, add cold water, cook in the stove for about 30 minutes, then cook with slow fire for 90 minutes until beef offal soup is cooked but not rotten. Take out the cooked food, let it cool and soak for one night, and then cook in the stove. Put chicken essence, Chili oil, soy sauce, pepper noodles and marinade into a bowl and beat them into juice. Break the cooked peanuts for later use. Then cut the cooled beef, mutton and beef offal soup into pieces with a length of about 6 cm and a width of about 3 cm, mix them together, pour in the flavor juice, and sprinkle sesame powder, peanut powder and vanilla on them respectively.

Wash beef, mutton and beef offal soup. Cut the beef into pieces weighing about 500g, put them into the pot together with beef offal soup, add cold water (depending on the degree that the beef and mutton are flooded), boil them with a stove fire, skim off the foam until the meat turns white and red, decant the tea soup, put the beef and mutton and beef offal soup into the pot, pour in the old bittern, add the seasoning package (tie the pepper, cinnamon powder and star anise with cloth) and pure grain. Boil the marinade with the stove. After about 10 minutes, take a bowl, scoop in 250g of marinade, and add chicken essence, pepper oil, soy sauce and pepper powder to make a sauce. Cut chilled beef and mutton and beef offal soup into pieces with a length of 4cm, a width of 2cm and a thickness of 0.2cm respectively, mix them together, pour in marinade, stir well, divide into several plates, and sprinkle with peanut butter and sesame seeds.