China's Top Ten Famous Dishes

1, Ma Po Tofu

The traditional dish of Sichuan cuisine, the main ingredient is tofu, bean paste, minced beef, garlic, pepper, chili pepper, made of a home cooking. Mapo Tofu was created in the first year of the Tongzhi period of the Qing Dynasty.

2, back to the pot meat

This is a traditional Sichuan dish, also known as boiled pot meat. It has a long history and is enjoyed by many.

3, Husband and Wife Lung Slices

As a famous dish in Chengdu, Sichuan, it was created by Guo Chaohua and Zhang Tianzheng.

4, Kung Pao Chicken

This is a famous specialty of Sichuan. At first it was called "fried diced chicken".

5, Fish Scent Shredded Pork

As a specialty of the Sichuan famous dish, the taste of the fish flavor and named.

6, boiled beef

belongs to the characteristics of the Sichuan cuisine, the main raw material is with yellow beef, this dish is thick spicy flavor, smooth and tender to the mouth, strong flavor, highlighting the Sichuan cuisine hemp, spicy, hot flavor.

7, Dongpo elbow

This belongs to the Sichuan Meishan specialty, is a national geographic landmark products! Do a good job of Dongpo elbow, soft texture, meat flavor mellow, fat but not greasy, eaten after the lips and teeth, let a person a long time to recall. Legend has it that Dongpo elbow was first created by Su Dongpo's wife, Wang.

8, garlic white meat

belongs to the Sichuan cuisine, once popular. This dish requires a fine selection of materials, appropriate fire, fine knife work, fragrant spices, hot slices of cold food.

9, camphor tea duck

Also called "camphor tea duck", belongs to the Sichuan cuisine. To use fat duck, duck legs with pig liver insert eye, code flavor, into the boiling water, and then into the smoker smoked, to Zhangzhou tea or big rice warm smoked.

10, open water cabbage

This is an alternative to Sichuan cuisine, no spicy, no greasy, not to mention heavy flavors.