What are the top ten famous dishes in Sichuan?

The top ten famous Sichuan dishes are boiled cabbage, kung pao chicken, husband and wife lung slices, Maoxuewang, Mapo tofu, Dongpo elbow, saliva chicken, fish-flavored shredded pork, sweet and sour pork ribs and ascetic chicken.

1, boiled cabbage

Boiled cabbage is made from the heart of Chinese cabbage in the north, cooked with chicken and duck ribs, seasoned with clear soup with chicken and minced pork, and finally poured with some chicken oil. After the dish is cooked, it is fresh and elegant, with rich fragrance and rich soup flavor, but it is not oily or greasy and refreshing. On September 20 18, Chinese cuisine was officially released, and "boiled cabbage" was rated as one of the top ten classic Sichuan dishes.

Boiled cabbage (English name: Supreme Soup Steamed Cabbage) is a famous Sichuan dish. It was originally created by the famous Sichuan cuisine chef Huang in the royal restaurant of the Qing Dynasty. Later, it was developed by Luo, a master of Sichuan cuisine, and became a fine product at the state banquet.

2, saliva chicken

Spiced chicken is a traditional dish in Sichuan, China, which belongs to the cold dish in Sichuan cuisine. Rich in spices, it is spicy, fresh and tender. When cooking, the soup used to cook chicken is very particular and needs to be just right, so as to keep the soluble protein of chicken to the maximum extent, increase the delicacy of chicken, and also have its unique flavor and taste.

Chicken with saliva is a cold dish, rich in seasoning, spicy and delicious, tender and delicious. It has the reputation of "three thousand miles famous for Bashu, and it tastes all over twelve states in the south of the Yangtze River". The name "saliva chicken" feels a bit indecent at first, and your mind may drool. It is also called saliva chicken because there are many peppers, which will paralyze your mouth and make you drool involuntarily.

3. Husband and wife lung slices

Husband and wife lung slices are a famous dish in Chengdu, Sichuan Province, which was initiated by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are used as main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. It is fine in production, beautiful in color, fresh and delicious, spicy and fragrant, and very palatable.

20 17 in may, American GQ magazine released BrettMartin's latest "American 20 17 food list", a famous cold dish of PepperTwins Sichuan restaurant in Houston, named as "appetizer of the year". The English name of this dish is translated into "Mr. and Mrs. Smith".