What is the representative dish of Sichuan cuisine?

Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp. Because it is fresh and spicy, the freshness of chicken matches the crispness of peanuts. From September 20 18, it was rated as one of the top ten classic dishes in Guizhou and one of the top ten classic dishes in Sichuan.

2. Husband and wife lung slices

Husband and wife lung slices are a famous dish in Chengdu, Sichuan Province, which was initiated by Guo Chaohua and Zhang Tianzheng. September 20 18 18, "Chinese cuisine" was officially released, and "husband and wife lung slices" was rated as one of the top ten classic Chinese cuisines in Sichuan.

3. Mapo tofu

Nowadays, Mapo tofu has crossed the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an elegant one, becoming an international famous dish. On September 20 18, "Chinese Cuisine" was officially released, and "Mapo Tofu" was rated as one of the top ten classic Sichuan dishes.

Extended data:

Sichuan cuisine is quite rich in flavor and is known as a hundred dishes. Among them, the most famous ones are fish-flavored, spicy, hot pepper, dried tangerine peel, prickly ash, strange taste and sour and spicy taste.

There are six kinds of Sichuan food: spicy, sweet, salty, sour and bitter. On the basis of six basic flavors, it can be blended and changed into a variety of compound flavors. In the cooking process of Sichuan cuisine, if we can use primary and secondary, depth and dosage, select materials, cut materials and cook properly, we can make various delicious dishes with unique flavor.