2. Boiled Chinese cabbage-it is a combination of clear soup made from the heart of northern Chinese cabbage and chicken, duck, ribs, ham and other ingredients. The finished soup is thick, fragrant and refreshing.
3. Sweet-skinned duck-a unique halogen product made by the imperial diet in Qing Dynasty. Dry the cooked duck, put it in the oil pan, fry the duck until it is brown and crisp, and then brush it with caramel.
4. Jianyang Mutton Soup, with delicious color and pleasant aroma, became one of the 30 kinds of healthy food for the 2008 Olympic Games in China.
5. Sliced crispy rice-traditional Sichuan cuisine, made of pork tenderloin, rice crispy rice, water-soaked mushrooms, etc. Usually, the vegetable juice is boiled first and then poured on the rice crust. Sliced meat is tender, crisp and rich in flavor.
6. Snow Chicken Brain-This is a traditional Sichuan dish, made of chicken breast, eggs and chicken soup. The finished product is light, fresh and fragrant, white as fat, and full of color, smell and taste.
7. Steamed paste ball-a famous dish steamed with paste ball fish and ham as raw materials. The finished product is beautiful in shape and has the regional characteristics of Leshan, Sichuan. The soup is clear and delicious, and the meat is fat and tender.
8. Dongpo elbow, a specialty of Meishan City, Sichuan Province, is a traditional food with color, fragrance, taste and shape, and its seasoning is extremely particular. The finished dish is tender, fat but not greasy, soft and chewy.
9. Salty boiled white-it is a Sichuan cuisine variety with pork belly as raw material, accompanied by sprouts or pickles. The steamed meat is rotten in the mouth and very soft and rotten.
10, Dictyophora Dictyophora dry paste soup-it is made of pig liver and Dictyophora Dictyophora as main raw materials. To remove the oily tendons on the surface of pig liver, gently mash it into mud, and the particles should not be too big. When steaming, the heat should be strictly controlled to prevent the liver paste from foaming.