What are the dishes of Sichuan cuisine

1, garlic back to the pot of meat

Garlic back to the pot of meat is a traditional Chinese dish in Sichuan Province and Chongqing, belonging to the Sichuan cuisine. This dish is fresh and spicy and delicious, color and flavor. The main raw materials are pork, garlic and so on. Stir fry the pork first and then add the garlic cloves to stir fry, and finally add soy sauce can be.

2, boiled beef

Boiled beef is a traditional Han Chinese dish, belonging to the Sichuan cuisine. The main ingredient is lean yellow beef. Accessories bean sprouts, duck blood, broth, lettuce or other vegetables, fans. Seasonings green onion, refined salt, soy sauce, pepper, monosodium glutamate, cooked vegetable oil, dried chili peppers, chili oil, pepper, mash juice, wet starch, Danxian bean paste. Because the beef slices in the dish are scalded in a spicy soup, it is called boiled beef. Beef cut into one inch and a half long, eight minutes wide, one thick slices, served in a bowl, add salt, soy sauce, mash juice, wet starch and mix well. Put Pixian bean petals, dried chili peppers in the frying pan fried into brown, and then under the pepper, scallion, lettuce slices fried incense, plus broth boil, the beef slices under the pot, cook to the meat stretch, the appearance of shiny, sheng into a bowl, drizzled with chili oil, can be eaten. This dish is spicy and thick, smooth and tender, strong flavor, with Sichuan hot pot hemp, spicy, hot flavor.

3, boiled fish

"Boiled fish" originated in Chongqing Yubei region, is only a decade of history. Grass carp is rich in unsaturated fatty acids, favorable blood circulation, is a good food for cardiovascular patients; grass carp is rich in selenium, often eaten with anti-aging, skin effect.

4, Ma Po Tofu

Ma Po Tofu was first created in the first year of the Tongzhi reign of the Qing Dynasty (1862), started in Chengdu, outside the north of Wanfu Bridge. Due to the continuous efforts of Chen Ma Po Tofu's successive generations of heirs, Chen Ma Po Sichuan Restaurant has been flourishing for more than one hundred and forty years. The restaurant has become famous at home and abroad, and is highly praised by gourmets at home and abroad. Ma Po Tofu has also become a representative of Sichuan's famous dishes, Ma Po Tofu is one of the traditional Han dishes in Sichuan Province, belonging to the Sichuan cuisine. The main ingredients are toppings and tofu, and the ingredients are mainly tofu, minced beef (you can also use pork), chili peppers and peppercorns. The dish highlights the "spicy" characteristics of Sichuan cuisine, as the hemp comes from the peppercorns and the spiciness comes from the chili peppers. The dish was created around the beginning of the Tongzhi period (after 1874) in the Qing Dynasty by Chen Liu, the wife of the owner of a small restaurant called Chen Xingsheng Restaurant in the northern suburb of Chengdu, Wanfu Bridge. Because of the pockmarks on her face, Chen Liu was known as Chen Ma Po, and her invention of roasted tofu was called "Chen Ma Po Tofu".

5, Kung Pao Chicken

Kung Pao Chicken (Kung Pao Chicken), is a Han Chinese specialty, belonging to the Sichuan or Guizhou cuisine, the founder of the then Governor of Sichuan Ding Baozhen, Guizhou Zhijin people, in the appointment of the Governor of Sichuan to create the dish, which has been passed down to the present day. Because it is generally believed that the official creation of Kung Pao Chicken was created and spread in Sichuan when Ding Baozhen was the governor of Sichuan, and in the long years since then, Kung Pao Chicken has been famous mainly through the huge market of Sichuan restaurants as a carrier to the north and south of the Yangtze River and overseas, therefore, Kung Pao Chicken belongs to Sichuan Cuisine in terms of the positioning of the cuisine, and at the same time, because of the fact that Ding Baozhen is a native of Guizhou, Kung Pao Chicken is also considered to be a Guizhou Cuisine or Qian Cuisine. The cuisine of Guizhou can also be regarded as the Guizhou cuisine, i.e. Qianqian cuisine.

6, chicken stewed with white fruit

Chicken stewed with white fruit is a traditional Han Chinese dish, with a stomach and spleen, clearing heat, lowering fat and blood pressure, cancer prevention and anti-cancer effects. It has special preventive and therapeutic effects on cerebral thrombosis, senile dementia, hypertension, coronary heart disease, arteriosclerosis, and cerebral hypoplasia. Because ginkgo has a small poison, so it should not be eaten in large quantities, long-term consumption, avoid eating with eel.

7, green pepper shredded meat

Green pepper shredded meat is a green pepper as the main ingredient of home cooking, belonging to the Sichuan cuisine dishes, taste spicy, dishes with color and flavor, easy to operate, rich in nutritional value.