Four-character names of special dishes

The characteristics of the four-character name are:

1, kung pao chicken:

Kung pao chicken is a famous traditional dish at home and abroad. Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can be comparable to the crispness of peanuts.

2, ants on the tree:

Ant on the tree, also known as minced meat vermicelli, is one of the traditional famous dishes in Sichuan Province. It is named after the vermicelli is covered with minced meat, which looks like ants crawling on branches. There is no doubt about the specific history of this dish. But this dish is very common in Sichuan and Chongqing.

3. Husband and wife lung slices:

Husband and wife lung slices are a traditional dish in Chengdu, Sichuan Province, which belongs to Sichuan cuisine. Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are used as main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. It is fine in production, beautiful in color, fresh and delicious, spicy and fragrant, and very palatable.

4, Mapo tofu:

Mapo tofu is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. The main ingredient is tofu, and the auxiliary materials are garlic sprouts and beef foam. Seasonings are: watercress, Chili noodles and Chili noodles, soy sauce, soy sauce, sugar, starch and so on. Hemp comes from Chili, and spicy comes from Chili noodles. This dish is hemp, spicy, fresh, fragrant, spicy, green, tender and crisp, which shows the characteristics of spicy Sichuan cuisine to the fullest.

5. Fish-flavored shredded pork:

Fish-flavored shredded pork is a famous Sichuan dish, salty, sweet and sour, rich in onion, ginger and garlic, and its flavor is made of seasoning. This method originated from Sichuan's unique method of cooking fish and is widely used in Sichuan cuisine.