What are the famous dishes in Sichuan?

Sichuan has famous dishes such as kung pao chicken, dry-roasted fish, twice-cooked pork, mapo tofu, and couple's lung slices. The specific introduction is as follows:

1. Kung Pao Chicken. It is a characteristic traditional dish famous at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are different. The method is to use chicken as the main ingredient, and just cook it directly with peanuts, cucumbers, peppers and other auxiliary ingredients.

2. Dry roasted fish. It is a dish with a stronger flavor in Sichuan cuisine. It is bright red in color and has a salty, spicy and sweet taste. It is a leader in fish dishes. The ingredients for dry-roasted fish include a carp, Sichuan salt cooking wine, lean pork fat, minced ginger, garlic and pickled chilies, soy sauce, sugar, pepper noodles and green onions.

3. Twice-cooked pork. It is a traditional Sichuan dish of cooking pork and belongs to the Sichuan cuisine series. The raw materials mainly include pork, green pepper, garlic sprouts, etc., and the taste is unique. In addition, the ingredients of twice-cooked pork are different. In addition to garlic sprouts, you can also use colored peppers, onions, leeks, pot helmets, etc. to make twice-cooked pork. Each family has its own secret recipe.

4. Mapo Tofu. It was founded in the first year of Tongzhi in the Qing Dynasty (1862), beside the Wanfu Bridge in the outer north of Chengdu. The main raw materials are ingredients and tofu. The main ingredients include tofu, minced beef, chili and Sichuan peppercorns. When making Mapo Tofu, peanut oil must be used as the oil, and the meat is not restricted to beef or pig.

5. Husband and wife’s lung slices. It is a famous dish in Chengdu, Sichuan, created by husband and wife Guo Chaohua and Zhang Tianzheng. Usually beef scalp, beef heart, beef tongue, tripe and beef are used as the main ingredients, which are braised and then sliced. In addition, the broth of the braised pork does not need to be poured out. It can be filtered and frozen in the refrigerator. It can be used as old marinade next time.

Sichuan cuisine is represented by Chengdu and Chongqing local cuisine. It is exquisite in the selection of ingredients, uniform specifications, clear layers, and distinct coordination.

Reference: Baidu Encyclopedia-Sichuan Cuisine