The eight Sichuan dishes that must be eaten in Sichuan are the "soul of Sichuan cuisine". The boss thinks you are local.

Sichuan is called "Land of Abundance" because it is rich in natural products and fertile land. The environment here is pleasant, and the climate is warm and humid, which is very suitable for life!

There is a saying that "men don't go into Sichuan", which means that Sichuanese live too comfortably and easily lose their fighting spirit, but there are beautiful women here, which makes people yearn for it!

Besides good mountains, good water and good life, there are many delicious foods in Sichuan. When you come to any booth, you can't help but stop and want to have a taste. Families traveling to Sichuan must not miss these eight delicacies. According to these eight dishes, the boss must praise you as a local.

Stewed beef slices

You can tell the shape of this dish just by its name. Sliced meat is very thin and can show images under the light, so it is called light and shadow beef.

Deng Ying beef is made by hand slicing beef tendon from hind legs. The finished product is bright in color, crisp and delicious, unique in flavor and can be preserved for a long time. Beef itself is a low-fat and high-protein food, which can strengthen bones and muscles, nourish essence and blood, and has a certain therapeutic effect.

Sanmen cannon

Sanpao is vegetarian and belongs to Sichuan cuisine. It looks about the same size as glutinous rice balls, but it is still very different from the glutinous rice balls we eat.

The main ingredients are glutinous rice, sesame, sugar and soybean. In the process of processing, glutinous rice balls will constantly hit the iron plate and make a sonorous, sonorous, sonorous sound, just like that, so they are called the three cannons. It tastes cool and smooth, not greasy or sticky, very sweet, and is deeply loved by children!

Braised pork slices in brown sauce

Sichuan style pork is also called Sichuan style pork. They all say, "Don't eat Sichuan style pork, don't go to Sichuan".

Actually, it's a farm dish, but it's very particular. "Boil, cut and stir-fry" is its secret. Authentic Sichuan pork is bright in color, soft and tender in taste, fragrant but not greasy, not firewood! Very delicious home cooking! If you want to eat authentic Sichuan-style pork, I suggest you try it in Sichuan.

Spicy rabbit head

Spicy rabbit head, for the first time to try, still needs some courage, but as long as you eat it once, you will never forget it!

The whole production method of spicy rabbit head is rigorous and pays attention to materials. From the initial processing to the final marinating, it is extremely strict, and even the spicy degree is divided into three grades. The varieties of pepper and pepper used are also different. It is freshest when eaten now, and the meat is tender and has no fishy smell. Hot and sour and garlic flavors are necessary.

Pork lung new Chili sauce

Husband and wife lung slices play an important role in Sichuan cuisine. Whether it is a high-end hotel or a roadside stall, it has its unshakable existence!

Only this dish consists of beef heart, beef liver, beef tongue, beef lungs and beef offal. Authentic husband and wife lung slices taste hemp and spicy, and the color is bright, so you can't help eating a chopstick, but the moment you eat them in your mouth, the whole person wakes up and the taste buds are satisfied instantly!

Long chaoshou; Chengdu wonton

Long wonton was awarded "Chinese time-honored brand" and is a famous snack in Chengdu, Sichuan. Northerners call it wonton, and Cantonese call it wonton.

Skin as thin as paper. Flour is made of high gluten flour, and eggs are added to the flour to make the skin more elastic. The stuffing inside is smooth and delicious, and the soup is thick and white, mellow and delicious. But now with the participation of machines, the taste is greatly reduced. Want to eat authentic longan meat, I suggest going to the local area!

Bobo chicken

It has a history of 100 years since the Qing Dynasty and is a famous traditional snack in Sichuan.

When it comes to eating, Ji Bo is the first choice for many office workers. If you are tired of shopping, you will sit down and eat a Ji Bo, and you will soon be full of energy. Mainly made of chicken feet, mushrooms, lotus root slices, lotus root slices and other ingredients soaked in secret seasoning. The degree of fragrance is far greater than that of spicy, spicy but not greasy! Very refreshing!

Ye Er dam

Sichuanese love to eat Ciba, and leaves are Ciba wrapped in leaves, but many areas have different choices for leaves.

Yebal is actually a jiaozi without soup, salty and sweet. It's steamed in a pot. Take a bite and squeeze a little to see the oil. Without oil, it has no taste, but it tastes soft and sticky, and all kinds of fillings can be chosen. If you don't know how to choose, just have one!

So much for the eight Sichuan specialties shared today ~ They are all classic and delicious. Which one do you like best?