Delicious Sichuan: Endless Dish Diversity and Joy

#bestchinesefood Sichuan cuisine is famous for its unique spicy taste and rich cultural connotation. The following below are some classic Sichuan cuisine and its characteristics. Fish-flavored shredded pork: This dish uses pork tenderloin shredded pork as the main ingredient, with chili, garlic, yellow onion, ginger and other spices. It is carefully fried and made into a dish with bright red color and rich taste. It has four flavors: salty, sweet, sour and spicy. Kung Pao Chicken: Originated in the Qing Dynasty, it is carefully prepared from chicken, peanuts, dried peppers and other accessories. It has a bright red color, strong spicy flavor, smooth and crispy meat, and excellent taste. Mapo tofu: This dish uses tofu as the main ingredient, accompanied by minced beef, bean paste, pepper, chili and other spices. The color of the dish is bright, the tofu is tender and smooth, and the spicy flavor is fresh. Back-to-the-pot meat: Pork belly is used as the main raw material, and it is made through cooking, frying and other processes. The color of the dish is bright, fat but not greasy, and the taste is mellow. Husband and wife lung slices: made with beef scalp, beef heart, beef tongue, tripe, beef, etc. as the main ingredients, the dishes are beautiful in color, tender and fresh in taste, spicy and fragrant. Dongpo elbow: According to legend, it was created by the poet Su Dongpo in the Northern Song Dynasty. It is made of pork elbow as the main ingredient and is cooked through multiple processes. The color of the dish is bright, soft and mellow. Boiled fish: grass carp is used as the main ingredient, and it is made with bean sprouts, chili, pepper and other spices. The color of the dish is bright, the fish is tender, and the spicy flavor is strong. Spicy chicken: Originated in Gele Mountain, Chongqing, the chicken is crispy on the outside and tender on the inside, with a strong spicy flavor. It is a appetizer with Sichuan characteristics. Hot pot: Sichuan hot pot is known for its spicy but not dry, numb but not astringent characteristics. Ingredients such as hairy belly, duck blood, and bean skin roll in the hot pot, and every bite is full of happiness. Mala Tang: Compared with hot pot, it is more relaxed and comfortable. Strings of ingredients are immersed in the spicy soup base, and every bite is full of taste. Skewers of incense: The best choice for supper, skewers of meat with various sauces, spicy and fresh. Dan Dan noodles: It is famous for its unique sauce and noodle taste. The noodles are gluten-free and the sauce is mellow. Grilled fish: Fresh fish is selected and roasted with various spices and peppers. The fish is tender and juicy. These delicacies not only demonstrate Sichuan's rich selection of ingredients and unique cooking skills, but also contain a deep historical and cultural background.Whether it is home-cooked delicacies or traditional famous dishes, Sichuan cuisine can be endlessly memorable.