Sichuan cuisine must order four dishes.

Dongpo elbow, cold pot fish, stone mill tofu pudding, husband and wife lung slices.

1, Dongpo elbow: Its dishes are characterized by brownish red color, rich flesh, fat but not greasy, sweet and glutinous.

2. Cold pot fish: Its dishes are characterized by tender meat, fragrant smell and unique flavor.

Stone mill tofu: This dish is characterized by soft tofu and spicy soup.

4. Husband and wife lung slices: Its dishes are characterized by bright red color, fresh and tender texture and spicy taste.