Sichuan cuisine features Mapo tofu, boiled beef, kung pao chicken, husband and wife lung slices, Maoxuewang and so on.
1, Mapo Tofu: It is one of the famous specialties in Sichuan. Its main raw material is tofu, and its auxiliary materials are minced meat, pepper and pepper.
2. Boiled beef: it is a traditional dish made of lean beef and belongs to Sichuan cuisine. Because the beef slices in the dish are all cooked with spicy soup, it is named boiled beef.
3. kung pao chicken: Choose chicken as the main material, supplemented by peanuts, peppers and other accessories. Its taste is red but not spicy, spicy but not fierce, spicy and delicious, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can be comparable to the crispness of peanuts.
4. Husband and wife lung slices: Usually, beef scalp, beef heart, beef tongue, tripe and beef are used as the main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it.
5. Maoxuewang takes duck blood as the main ingredient, cooking skills are mainly cooking, and the taste is spicy. It originated in Chongqing and is popular in the southwest of China. This is a famous traditional dish.