What are the Szechuan dishes

Sichuan dishes are: Mapo Tofu, back to pot meat, chicken bean flower, altar meat, sweet roasted white, salty roasted white, steamed pork, camphor tea duck, dry roasted fish, fish and shredded pork, husband and wife lung slices, Kung Pao Chicken, boiled fish, boiled slices of meat, spicy diced chicken, garlic puree white meat, slices of meat in pots and pans, cabbage in boiling water, Dongpo elbow, garlic puree white meat, fatty beef in sour soup, eel section of vermicelli, spicy crabs, spicy roasted fish, duck tongues in green chili sauce, spicy crayfish, and so on.

Specialties.

Ma po tofu is one of the traditional famous dishes of Sichuan province, belonging to Sichuan cuisine, with the main ingredient: tofu, auxiliary ingredients: garlic cloves, beef froth (other meats are also available), and seasonings: bean curd, chili pepper and pepper, soy sauce, soy sauce, light soy sauce, light soy sauce, sugar, and starch.

Back to the pot meat is a kind of Sichuan traditional dishes in the home cooking dishes one of the representative dishes, belongs to the Sichuan cuisine series. The main raw materials are pork buttocks, green peppers, garlic, etc. It has a unique taste, red color, fat but not greasy. Back to the meat originated in rural areas of Sichuan.

Chicken bean flower is a traditional dish made of chicken and ham in Sichuan, which has a history of more than a hundred years. This dish is the watchword of Sichuan cookery, the dish is quite distinctive, and is one of the representative dishes of Sichuan light and mellow.