1.Twice-cooked pork
Twice-cooked pork is known as the “soul of Sichuan cuisine” and is a classic dish that every household in Sichuan can cook. Its origin can be traced back to the Qing Dynasty. It was originally made by Sichuan rural people from the pork used for sacrifices.
The preparation of twice-cooked pork emphasizes “one boil, two fry, and three stir-fry”. First, the pork belly is boiled, then sliced and fried until slightly curled, and finally stir-fried with bean paste, garlic sprouts and other ingredients. Twice-cooked pork is bright red in color, fat but not greasy, fresh and fragrant, spicy and sweet, and is the most representative home-cooked dish in Sichuan cuisine.
2.Mapo Tofu
Mapo Tofu is a world-famous classic Sichuan dish, which originated in Chengdu during the Tongzhi period of the Qing Dynasty. It is said that it was created by a woman named Chen who had pockmarks on her face, hence the name “Mapo Tofu”.
Mapo Tofu is made with tender tofu as the main ingredient, accompanied by minced beef, Pixian bean paste, peppercorns and other seasonings. The dish is spicy and fresh, with tender tofu and crispy beef. The numbing flavor of peppercorns and the spicy flavor of chili peppers are perfectly blended, making it spicy and fresh, and super delicious.
3.Kung Pao Chicken
Kung Pao Chicken is a rare sweet and sour dish in Sichuan cuisine, which originated from the chef of Ding Baozhen, an official in the Qing Dynasty.
Kung Pao Chicken is made with chicken breast as the main ingredient, accompanied by peanuts, dried chili and other seasonings. It is golden in color, tender chicken, crispy peanuts, sweet and sour with a slight spicy taste, and rich in taste. It is the best choice for drinking.
4.Fuqi Feipian
Fuqi Feipian is a famous Sichuan cold dish. It originated in the late Qing Dynasty. There were many vendors carrying poles and baskets to sell cold lung slices in the streets and alleys of Chengdu. Later, a couple in Chengdu, Guo Chaohua and Zhang Tianzheng, opened a store to sell it. It was officially named “Fuqi Feipian”. It is usually made of ox scalp, ox heart, ox tongue, ox tripe, and beef. It is marinated and then sliced.
Fuqi Feipian is made of ox scalp, ox heart, ox tongue, ox tripe, and beef as the main ingredients, with red oil, pepper, coriander, sesame and other seasonings. It is bright red in color, spicy and fragrant, and has a rich taste. Although it is called “Fei Pian”, it does not actually contain lungs, but mainly beef offal.
5.Fish-flavored Shredded Pork
Fish-flavored shredded pork is a very distinctive dish in Sichuan cuisine, famous for its unique “fish flavor”.
Fish-flavored shredded pork is made with shredded pork as the main ingredient, accompanied by vegetables such as black fungus and carrots, and then cooked with seasonings such as pickled peppers, vinegar, and sugar. It has a bright red color, sweet and sour, slightly spicy, and a rich taste. Although there is no fish, it has a strong fish flavor.
6.Dongpo pork elbow
Dongpo pork elbow is a representative traditional dish in Sichuan cuisine. It is said to be created by Su Dongpo, a great writer in the Song Dynasty.
Dongpo pork elbow is made with pork elbow as the main ingredient. After a long period of stewing, it has a bright red color, soft and tender meat, fat but not greasy, and melts in the mouth. You will feel the happiness in your mouth after taking a bite.
7.Boiled pork slices
Boiled pork slices originated in Zigong, Sichuan. It is made with pork tenderloin as the main ingredient. The meat is spicy, tender and easy to chew, the soup is red and shiny, and the spicy flavor is strong. It is one of the famous home-cooked delicacies in Sichuan cuisine.
To make boiled pork slices, cut the tenderloin into slices, add ginger slices and scallion and ginger water to marinate, then add soybean soy sauce, egg white and corn starch and mix well, and add cooking oil to lock in moisture. Stir-fry dried chili peppers and peppercorns, add minced garlic, minced ginger and chopped green onions for later use. Blanch the cabbage, bean sprouts and meat slices, put the meat slices on the cabbage, add seasoning and boil, and finally add water starch to thicken the soup. Pour hot oil on the meat slices, sprinkle with chopped green onions, chili peppers and minced ginger, and you can enjoy it.
8.Saliva Chicken
Mouth-watering chicken, as the name suggests, is a mouth-watering cold dish. Mouth-watering chicken originated from the folks of Sichuan and was originally a cold dish at a farmer’s banquet.
The chicken of mouth-watering chicken is tender and juicy, with crispy skin and smooth meat. It is paired with a sauce made of pepper oil, chili oil, soy sauce, vinegar, mashed garlic, etc., which is spicy with a hint of sweet and sour, and has a rich taste. Finally, sprinkle with crushed peanuts and chopped green onions to add more fragrance.
9.Spicy Crab
Spicy crab is a very creative dish in Sichuan cuisine. It perfectly combines seafood with the spicy flavor of Sichuan cuisine and has become a popular delicacy in recent years.
Spicy crab uses fresh crab as the main ingredient, with a large amount of dried chili peppers, peppercorns, ginger, garlic and other seasonings. After stir-frying, the crab meat is tender and tasty, and the shell is crispy and spicy. When eating spicy crab, you should not only taste the delicious crab meat, but also enjoy the fun of sucking the rich sauce on the crab shell.
10.Camphor Tea Duck
Camphor tea duck originated in Chengdu. It is a very distinctive smoked dish in Sichuan cuisine, famous for its unique aroma and tender meat.
The production of camphor tea duck first marinates the duck with salt, pepper and other seasonings, then smokes it with camphor leaves and tea leaves, and finally steams it and fries it. Camphor tea duck has a bright red skin, tender meat, a light camphor tea aroma, and a rich taste.
Sichuan is also a place that knows how to eat. The top ten famous dishes reflect the charm of Sichuan cuisine, which is spicy, fresh, sour, and refreshing. Chili peppers are present in almost every dish. Sichuan cuisine is really spicy. The editor is also a fan of Sichuan cuisine. Although I can’t stand the extra spicy, I can easily handle the normal spicy. 🤭 Do you also like Sichuan cuisine?