What are the specialties of Sichuan cuisine?

The characteristics of Sichuan cuisine are:

1, boiled cabbage

Boiled cabbage is one of the top ten classic dishes in Sichuan, and it is also a beautiful state banquet. The taste of boiled cabbage: fresh and delicious, the soup is rich in flavor, not oily or greasy, and very delicious.

2. Fish-flavored shredded pork

Fish-flavored shredded pork is one of the famous dishes in Sichuan. Fish-flavored shredded pork is rich in ingredients and tastes salty and sour. This is a very delicious dish. Fish-flavored shredded pork is loved by many people.

3. Mapo tofu

It is a traditional dish of Sichuan cuisine, and its main raw materials are home-cooked dishes made of tofu, bean paste, minced beef, garlic sprouts, pepper and pepper.

4. Sichuan style pork

This is a traditional Sichuan dish and boiled meat. With a long history and many fans, it has gradually become a famous Sichuan dish with unique flavor. Sichuan-style pork originated in rural Sichuan, and its raw materials are pork and green garlic. It tastes sweet but not greasy, and tastes delicious. It was called "deep fryer" in ancient times.

5. Husband and wife lung slices

As a famous dish in Chengdu, Sichuan, it was first created by Guo Chaohua and Zhang Tianzheng. Authentic husband and wife lung slices, bright red in color, soft and tender in texture, spicy and delicious. Usually beef scalp, beef heart, beef tongue, tripe and beef are used as raw materials, which are pickled first, and then seasoned with Chili oil and pepper noodles.