10 classic Chengdu dishes you have eaten which

When it comes to Chengdu's famous dishes, everyone in the Chengdu area knows a flavorful dish "Ma Po Tofu", then, in addition to this classic Chengdu dishes, Chengdu, what are the other famous dishes? What are the top ten famous dishes in Chengdu that you have eaten? I've compiled a list of Chengdu's top ten representative dishes, including ma po tofu, back to the pot meat, husband and wife lung slices, Kung Pao chicken, risotto, open water cabbage, mash braised pork, sweet roasted pork and other Chengdu specialties, the next time you go to Chengdu to travel, be sure to try these 10 Chengdu classic famous dishes Oh!

Chengdu's top ten famous dishes row row list attention list voting list 01 Ma Po Tofu>>10931002 back to the pot of meat>>7815003 husband and wife lung slices>>4619004 Szechuan Gongbao chicken>>4269005 risotto>>1544006 open water cabbage>> ;4067007 Braised Pork with Mash>>946008 Sweet Roasted Pak Choi>>1680009 Rongcheng Chicken & Bean Flower>>1366010 Chicken in Pottery>>6643001 Mapo Tofu>>10931002 Pork in Pottery >>7815003 Chicken in Pottery >>& gt;6643004Husband and Wife Lung Slices>>4619005Sichuan Gongbao Chicken>>4269006Kaishui Cabbage>>4067007Sweet Roasted White>>1680008Robster Dumplings>>1544009Songcheng Chicken and Bean Blossom>>1366010Sister Rabbit Dumplings>>1544009Rongcheng Chicken & bean flower>>1366010Sister Rabbit Dumplings>>>10931002HuiPo Meat>>7815003Hot Pot Chicken gt;>1079001Ma Po Tofu>>10931002Returned Pork>>7815003Sichuan Gongbao Chicken>>4269004Husband and Wife Lung Slices>>4619005Kaishui Bak Choy>>4067006Pottered Chicken>>6643007 Risotto>>1544008Sweet roasted white cabbage>>1680009Er Sister rabbit ding>>1079010Rongcheng Chicken and bean flower>>13660Chengdu top ten dishes list is mainly based on the Chengdu area specialties, traditional dishes, signature dishes, representative dishes, banquet dishes, etc., and reference to the famous dishes selected by the China Cuisine Association, the provincial and municipal catering and food industry associations, based on the Chengdu region's specialties, traditional dishes, signature dishes, representative dishes, banquet dishes, etc., and reference to the famous dishes selected by the China Cuisine Association, the provincial and municipal catering and food industry associations. Industry associations selected by the famous dishes, according to the history of the dishes, public awareness, network attention index, and reference to the Internet related rankings / lists, for a comprehensive ranking recommended, the list is for reference only, if you have any questions, please feel free to comment/criticism at the end of the corrections. Vote for my favorite>>

Chengdu top ten dishes introduced 1, Mapo tofu Mapo tofu (Mapodoufu), is one of the traditional dishes in Sichuan Province, belonging to the Sichuan cuisine. The main ingredients are ingredients and tofu, and the materials are mainly tofu, minced beef (you can also use pork), chili peppers and peppercorns. Numbness comes from peppercorns, and spiciness comes from chili peppers, which highlights the "numbness and spiciness" of Sichuan cuisine. It has a unique flavor and smooth texture. Nowadays, Ma Po Tofu has traveled across the oceans and settled down in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and it has become an international famous dish from a flavor of home cooking to the hall of elegance. Detailed>> 2, back to the pot of meat the picture provided by the registered user "you guess I guess not guess", back to the pot of meat is a kind of cooking pork of Sichuan traditional dishes, belong to the Sichuan cuisine. Production of raw materials are mainly pork, green pepper, garlic, etc., unique taste, red color, fat and not greasy, the entrance is fragrant. Originally from the rural areas of Sichuan. In ancient times, it was called "oil explosion pot"; most families in Sichuan can make it. The so-called back to the pot, is the meaning of cooking again. The position of hui-pot meat in Sichuan cuisine is very important. It has always been regarded as the first of Sichuan cuisine, the embodiment of Sichuan cuisine, and it is inevitable to think of it when mentioning Sichuan cuisine. It's a great choice for a meal because of its color and aroma, and its eye-pleasing color. Ingredients vary, in addition to garlic seedlings (green garlic) can also use colorful peppers, onions, leeks, helmets, etc. to make back to the meat, each family has its own secret recipe. Detailed>> 3, husband and wife sliced lung husband and wife sliced lung is a famous dish in Chengdu, Sichuan Province, created by Guo Chaohua, Zhang Tianzheng husband and wife. Husband and wife sliced lung, red color, soft and tender texture, taste spicy and fragrant. The color is red, the texture is soft and tender, and the taste is spicy, thick and fragrant. A large celadon plate of freshly mixed sliced lungs on the table, red oil, color translucent; put the chopsticks in the mouth, you will feel spicy and fragrant, soft and smooth, crispy tendons and soft rice, tender and dregs. Usually, beef scalp, beef heart, beef tongue, tripe, beef as the main ingredients, brining, and then sliced. Then with chili oil, pepper and other accessories made of red oil poured on top. The production of fine, beautiful color, tender and fresh, spicy and fragrant, very palatable. Detailed>>4, Sichuan Kung Pao Chicken Kung Pao Chicken is a famous Chinese and foreign characteristics of the traditional dishes. Lu Cuisine, Sichuan Cuisine, Guizhou Cuisine are included, originally called oil explosion chicken, because it is the Qing Dynasty Shandong governor Ding Baozhen first, Ding was named "Prince Shao Bao" (also known as "Gongbao"), so people will be this dish crowned with Ding's title, renamed the "Gongbao Chicken". The dish was then renamed "Kung Pao Chicken" after Ding's title. After Ding Baozhen served as governor of Sichuan, the dish was brought to Chengdu, Sichuan, Sichuan chefs processed and transformed, and its practice is more elaborate, more refined quality. Later, it was offered to the emperor as a tribute dish by Sichuan officials, and developed into a famous dish for imperial use. Szechuan Kung Pao Chicken is made from chicken breast, using crispy peanuts and dried chili knots, the flavor must be spicy lychee flavor. Chili pepper knots fried incense, highlighting the paste spicy flavor. Detailed>> 5, risotto risotto is a meat, soy products, vegetables, seafood, mushrooms as the main ingredients made dishes, originated in Chengdu, with Sichuan characteristics of traditional snacks. Risotto the most elaborate eating method for the "dry dish", that is, in a small dish placed in the dry chili powder, plus salt, monosodium glutamate and other seasonings, will be hot dishes in the pot in the dry dish gently dipped, and then can be sent to the mouth, the flavor is fragrant and spicy, very tasty. Risotto is inexpensive, spicy and fragrant, both gluttony and rice, won the favor of the masses. Detailed>> 6, open water cabbage the picture by the registered user "you guess I guess not guess" provide, open water cabbage (English name: SteamedChineseCabbageinSupremeSoup) is a Sichuan dish, the original system of Sichuan cuisine chef Huang Jinglin in the Qing Dynasty Palace Royal Palace created, and later by the Sichuan master Luo Guorong carry forward the development of the light, become a national feast on a fine product. The dish has become one of the finest in the national banquet. The cabbage is made from the heart of the northern cabbage, flavored with chicken broth, and drizzled with chicken oil when the soup is finally poured. After the dish is finished, it is fresh and light, with strong flavor and thick soup, not oily and greasy, but fragrant and refreshing. Detailed>>7, mash braised meat mash burned meat, has been rare, ginseng soup cooking is more noble, meat color red, the entrance into the dregs, taste mellow juice, mash aroma is rich, rich and meat without meat of the fat. This dish has excellent color, aroma and shape, unique flavor, one of the best braised meat for Sichuan cuisine, pork is rich in protein, fat, and protein is a complete protein, its amino acid composition and the composition of amino acids in the human body is basically the same, so it is easy to be digested and absorbed by the human body. In addition to the special process into the dish, so that a large number of fat saccharification, more easily absorbed by the body. Detailed>>8, sweet roast white Sichuan nine bowls of sand meat, also known as sweet roast white. Sweet roast white is a traditional Sichuan dish, belongs to the Sichuan cuisine. The main ingredients are pork, glutinous rice, bean paste. The bean paste is sandwiched into the meat and steamed until it is crispy and soft, then served as a sweet dish. The name of the dish is unique, eat fresh, sweet and glutinous, rich and beautiful, bright red color, salty and fresh taste, lying soft and moderate, fat and not greasy. Color and texture are excellent, loved by the local people. Detailed>>9, Rongcheng chicken bean flower chicken bean flower is a traditional dish of Sichuan region, has more than a hundred years of history. This dish for the Sichuan kitchen dish watchdog, into the dish is quite distinctive, for the Sichuan light and mellow representative of one of the dishes. Is a production of extremely fine craft dishes, in Sichuan Taoist and Buddhist palaces and temples, incense cooks have "eat chicken like chicken", "eat meat like meat" cooking techniques, that is, the vegetarian material made of meat-flavored dishes, that is, the so-called "to vegetarian to meat The so-called "to vegetarian to meat". Detailed>>10, potting chicken potting chicken is a kind of Sichuan Leshan and Chengdu's traditional snacks, originated in Leshan, belongs to the Sichuan cuisine. From the Qing Dynasty has been passed down for hundreds of years. It is a pottery bowl with spicy condiments, plus a variety of seasonings, boneless chicken slices and become. It has the characteristics of crispy skin and tender meat, spicy and fragrant, sweet and salty. Eat milk noodle soup with bowl of chicken, a unique style. 1990 won the Chengdu City individual snacks quality award, 1991 by the Chengdu Municipal People's Government named as a high-quality snacks. Detailed>> Sichuan cities famous dishes 01 Zigong top ten dishes 02 Leshan top ten dishes 03 Meishan top ten dishes 04 Bazhong top ten dishes 05 Dazhou top ten dishes 06 Suining top ten dishes 07 Yibin top ten dishes Chengdu food specialties theme 01 Chengdu top ten snacks 02 Chengdu top ten list of specialties 03 Chengdu top ten specialties 04 Chengdu top ten must-eat food specialties 05 Chengdu Characteristic Snacks Gourmet Tips06 Chengdu Top Ten Hot Pot07 Chengdu Top Ten Famous National Geographical Indication Protected Products Chengdu System Articles Recommended01 Chengdu Traditional Culture Inventory Chengdu Culture02 Chengdu Tourist Attractions Chengdu Attractions03 Chengdu Famous People Summary Chengdu Celebrities04 Chengdu Gourmet The Most Complete Tips for Chengdu Gourmet05 Chengdu Tourism Tips Complete Chengdu Tourism06 Chengdu GDP House Price Population Chengdu Big Data 07 Chengdu Schools List Summary Chengdu Education 08 Chengdu Famous Brands Complete Chengdu Brands 09 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