What are the dishes in the Sichuan cuisine menu?

For example: there are shredded pork with fish, kung pao chicken, boiled fish, boiled pork, husband and wife lung slices, spicy chicken, mapo tofu, back to the pot of meat and so on.

Sichuan Cuisine, or Sichuan cuisine, is one of the four traditional Chinese specialties, one of the eight major Chinese cuisines, and a masterpiece of Chinese cuisine. And Sichuan cuisine is a wide range of materials, seasoning variations, a variety of dishes, the taste of fresh and mellow and heavy, to make good use of spicy seasoning known, and with its unique cooking methods and rich local flavor, the integration of the characteristics of the southeast, west, north and west, and learn from the strengths of many, good at absorbing, and good at innovation, renowned both at home and abroad.

Expanded Information

Ma po tofu practice:

Main ingredient: 500 grams of tofu.

Accessories; a spoonful of oil, a pinch of salt, 150 grams of minced pork, 30 grams of soybean paste, 8 grams of pepper, a little minced green onion and ginger.

1, peppercorns cold oil in the pot, slow fire for 2-3 minutes to burst the flavor after fishing Ren Jie off.

2, put the garlic, small fire stir fry flavor.

3, add the bean paste, stir-fry the oil bright color.

4: Add minced pork and stir-fry until browned.

5: Add a small bowl and a half of boiling water and cook for 2-3 minutes.

6: Then add the tofu cubes and gently push the tofu away.

7: Cook for another 4-5 minutes to fully flavor the tofu.

8: Add salt.

9: Drizzle in a little water starch to thicken the soup.

10, sprinkle in chopped green onion can be out of the pot, eat while hot oh.

11, mapo tofu finished picture.