When you go to a Sichuan restaurant to eat, which dishes to order, you can t go wrong?

Many people love heavy food, when going to eat in restaurants outside, most people will choose Sichuan restaurants, the main ingredients in the taste are "spicy", there are some Sichuan restaurants in every city, attracting different people, if you go to Sichuan restaurants to eat, order these dishes, restaurant owner: You are also from Sichuan?

The fresh and tender water tofu is eaten raw immediately, and the bean flavor is particularly strong, but when it is made of spicy tofu, the taste is immediately improved to a higher level, and the spicy and spicy is especially under the meal, the point is that the appearance is also very high, and it is also a very famous dish in Sichuan cuisine, many people who like to eat Sichuan cuisine, this dish must be ordered.

This dish uses pork belly, cut into thin slices, with green pepper and garlic yellow fried together, in the production of authentic bean paste, and the whole process with popularity, the appearance of the color after the production is loud, the taste is fat but not greasy, not only Sichuan locals love this dish, many good friends who like to eat spicy, go to Sichuan restaurants to dine are ordered.

This dish is one of the special delicacies of Sichuan, made of carp plus sauerkraut and various auxiliary materials, after being made, the fish is spicy and delicate, and even the stewed sauce is particularly viscous, the point is that in addition to the deliciousness, the nutrients are also very rich.

If you often go to Sichuan restaurants to eat, and every time you nominate this dish, the boss will doubt and understand: Are you also from Sichuan? This dish is a favorite of Sichuan people, and it is a classic of Sichuan cuisine, and the delicious boiled pork slices will make diners overwhelmed.

When this dish is made, there will be a lot of food in it, goose blood, tripe, squid, canned luncheon meat, bean sprouts, etc., the spicier the taste, the more comfortable it is to eat, it is the essence of Sichuan cuisine, and the appearance can attract many people, and the taste has conquered many people, but when you eat it with white rice, it is also more comfortable!

Mapo tofu, back to the pot meat, sauerkraut fish, boiled pork slices, Mao Xuewang, these 5 dishes are very classic Sichuan dishes, and the taste is also delicious.

Mao Xuewang, mapo tofu, spicy chicken, husband and wife lung slices, kung pao chicken, be sure to order these dishes, you will definitely not go wrong.

When I go to a Sichuan restaurant to eat, I personally think I should order boiled fish, because the boiled fish in Sichuan restaurants tastes very authentic, and the fish is also very delicious.

For many people, Sichuan cuisine is the most ordinary, and there are many Sichuan dishes that are integrated into our lives because they are very delicious. So when I hear Sichuan cuisine, the dishes that come to mind are the following four Sichuan dishes.

First of all, the first dish that comes to mind is mapo tofu, mapo tofu is the most classic dish in Sichuan cuisine, plus the protein of tofu and the hemp flavor of chili, it is a dish that goes well with rice, if there is mapo tofu on the table, people will like its taste very much, and you can eat an extra bowl of rice! Its deliciousness is as many people know.

The second is boiled pork slices, boiled meat slices are also a lot of chili peppers, he played the role of chili peppers to the extreme, boiled meat slices are most famous for this spicy taste, not only appetizing and digesting but also can supplement good nutrients, because meat is also rich in protein, is a good dish for nourishment!

The third is Mao Xuewang, which is a very famous Sichuan dish! Many people love its taste and its colorful nutrition! There are a variety of vegetables in the dish.

Ham, bean sprouts, kelp, etc. are all very nutritious side dishes. A lot of people love this dish not only because it's nutritious but also because it's delicious. A dish of hairy blood can make people eat more than one bowl of rice!

The fourth dish is back to the pot meat! The nutrients contained in the back pot meat are not bad, and his nutrients are relatively simple. But this kind of delicacy is indeed very simple, and the simple ingredients create a rich deliciousness, which is this pot meat!

The above are the 4 more famous Sichuan dishes, we must order these four dishes when we go to the Sichuan restaurant to eat! In this way, we can make the boss think that we are real foodies, so we can better get delicious Sichuan food!

Mapo tofu is one of the famous dishes in Sichuan, spicy and tender, refreshing and enjoyable. Red peppers. Mao Xuewang is made of hairy belly, duck blood, large intestine and shutters as the main ingredients, and the taste is spicy.

Freshly cooked and freshly cooked, and finally poured with a layer of oil and spicy seeds. Mao Xuewang is made of hairy belly, duck blood, large intestine and shutters as the main ingredients, and the taste is spicy. Freshly cooked and freshly cooked, and finally poured with a layer of oil and spicy seeds.

The food I must order when I go to a Sichuan restaurant is Hui Guo Pork, Mapo Tofu, Mao Xuewang, Sauerkraut Fish, Fish-flavored Shredded Pork, Pickled Pepper Chicken Offal, these foods are very delicious, and the nutritional value is also very high.

Bowl chicken, back to the pot meat, mapo tofu, boiled pork slices, fish-flavored shredded pork are the essence of Sichuan cuisine, and you must eat these dishes when eating Sichuan cuisine.

Sichuan restaurant more characteristic Sichuan cuisine recommendation:

Mapo tofu, fish-flavored shredded pork, kung pao chicken, boiled fish, husband and wife lung slices.

Mapo Tofu (English name: mapo tofu), also known as Chen Mapo Tofu, is one of the traditional famous dishes of the Han nationality in Sichuan Province. The main ingredients for making are tofu, minced meat, chili pepper and Sichuan pepper.

Mapo Tofu was founded in the Tongzhi period of the Qing Dynasty and was created by Chen Liu, the proprietress of "Chen Xingsheng Rice Shop" in Wanfuqiao, Chengdu. The tofu she cooked was so delicious that her reputation spread, and she was known as mapo tofu because of the few pockmarks on her face.

Fish-flavored shredded pork is a classic Han traditional dish, and fish-flavored is one of the main traditional flavors of Sichuan cuisine. The finished dish has the flavor of fish, but the flavor does not come from the fish, but is made by soaking red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This seasoning is not related to fish, it is to imitate the seasoning and method used in Sichuan folk fish cooking, named "fish fragrance", with salty, sweet, sour, spicy, fresh, fragrant and other characteristics, used for cooking excellent taste.

This method originated from the unique folk cooking and seasoning method of fish cooking in Sichuan, and has been widely used in Sichuan-style cooked dishes, with the characteristics of salty, sweet, sour and spicy, and outstanding onion, ginger and garlic.

Kung Pao Chicken is a famous traditional dish of the Han nationality at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are different. The origin of this dish is related to the sauce fried chicken in Shandong cuisine, and the Hu spicy chicken in Guizhou cuisine, and was later improved and carried forward by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, forming a new dish - Kung Pao Chicken, which has been passed down to this day, and this dish is also summarized as the Beijing court cuisine.

After that, Kung Pao Chicken also spread abroad.

Boiled fish, also known as boiled river fish, is an innovative famous dish of the Han nationality in Chongqing, which belongs to the flavor of Chongqing Yubei. It was first popular in Chongqing, Sichuan and other places. It seems to be a primitive method, but the actual workmanship is exquisite - choose fresh and live fish, and give full play to the effect of chili pepper to keep out the cold, nourish qi and nourish blood, and the cooked meat will not become tough at all, and the taste is smooth and tender, oily but not greasy.

It not only removes the fishy smell of the fish, but also keeps the fish fresh and tender. The full of chili peppers is bright and eye-catching, spicy but not dry, numb but not bitter. "It's numb, spicy and enjoyable", making boiled fish popular all over the country.

Husband and wife lung tablets, formerly known as "husband and wife waste tablets", but do not use lungs. It belongs to the Sichuan cuisine, Sichuan Han special snacks, with beef scalp, beef heart, beef tongue, tripe, beef as the material, pay attention to the selection of materials, fine production, and exquisite seasoning. The husband and wife's lung slices are large and thin, glutinous and flavorful, spicy and fragrant, and delicate and slag.

Deeply loved by the masses, in order to distinguish it from other lung tablets, it is called "husband and wife lung tablets", and the materials are more particular, and the quality is improving day by day.

Spicy and the most enjoyable. Food lovers know that Sichuan cuisine is one of the eight major cuisines in China.

When it comes to Sichuan cuisine, most people's first impression must be the bright red, and the spicy and fragrant is the bright red taste feeling.

When you go to a Sichuan restaurant to eat, you must order these 5 dishes, all of which are the "soul of Sichuan cuisine", and the boss does not dare to fool you.

1. Return to the pot meat.

Huiguo meat has always been recognized as the first of Sichuan cuisine, the embodiment of Sichuan cuisine, and when it comes to Sichuan cuisine culture, Huiguo meat must be thought of.

2. Kung Pao Chicken.

Kung Pao Chicken is a famous traditional dish at home and abroad, and in Sichuan cuisine culture, Kung Pao Chicken is famous.

3. Husband and wife lung tablets.

Husband and wife lung slices are a famous dish in Sichuan, usually with beef scalp, beef heart, beef tongue, tripe, beef as the main ingredients, digging not only fine production, beautiful color, tender and fresh taste, spicy and fragrant, but also can fit the taste of most people, is a very delicious delicacy.

4. Mao Xuewang.

In the 40s of the 20th century, there was a butcher surnamed Wang at the water wharf of Ciqikou Ancient Town in Shapingba to dispose of the leftover pieces of meat sold every day at a low price. Wang's daughter-in-law Zhang felt that it was a pity, Yu Hua Sancha was a stall selling chop soup on the street, and Zhang put fresh pig Xuewang directly into the chop soup, and found that Xuewang became more tender and fresher the more it was cooked.

5. Mapo tofu.

Mapo tofu, also known as Chen mapo tofu, is one of the local traditional dishes in Sichuan Province. It tastes numb, spicy, hot, tender, crispy, fragrant, fresh and other flavors, highlighting the "spicy" characteristics of Sichuan cuisine.

Mapo tofu, spicy chicken, Mao Xuewang, boiled pork slices, husband and wife lung slices, these are must-order when you go to Sichuan restaurants.

First of all, if I eat Sichuan food, the first dish I will order should be. Spicy chicken, mapo tofu, these are my favorite Sichuan dishes.

Mao Xuewang, boiled fish, spicy shrimp.

The first is to stir-fry at will: that is, vermicelli, leeks, mung bean sprouts, eggs, and stir-fry to a piece. Some are called stir-fried and prepared loose vegetables.

The second is Mao Xuewang. Imitation of methane.

The third is Malatang.

Back to the pot meat, boiled pork slices, kung pao chicken.

I am very fond of eating Sichuan food, I am a Sichuan person myself, and I am used to this kind of food.

I like to eat it, the taste is very good, and the taste is also very pure, I can't eat such a dish in my hometown at all, so it's still very fresh to eat once in a while.

I like Sichuan food very much, because I usually like to eat spicy dishes, Sichuan food is very much in line with my taste, and this dish is very delicious.

Love to eat. Sichuan cuisine is really delicious, I like its spiciness very much, and the taste is very good.

Love. Sichuan cuisine is very hot, but also very fragrant and spicy, the taste is very good, and it is easy to make people have endless aftertaste, especially spicy shrimp and sauerkraut fish, no matter how many times I eat it, it is not enough.

The first thing that comes to my mind is "mapo tofu", now Sichuan cuisine is actually more popular, no matter what cuisine of the restaurant will basically have a few Sichuan dishes, in the city where I live, go out to eat, back to the pot meat, boiled pork slices, kung pao chicken, fish-flavored shredded pork, etc. are all dishes that everyone often orders, mapo tofu will naturally not be less, I have always mapo tofu is the taste I usually eat, until I went to Chengdu to eat wild cherry blossoms to authentic Sichuan cuisine.

The other dishes I mentioned above, eating at least a little like it, basically do not look like three points, only mapo tofu, completely subverted my thoughts, It turns out that what I used to eat was "Pixian Zhengji Disturbing Douban Fried Tofu"!

After coming back, there is a period of time when you go out to eat will not order this dish again, until the last two years, Taiyuan has also opened a few more authentic Sichuan restaurants, although it is still slightly different from Chengdu, but it is much stronger than "Pixian Douban fried tofu"!

Of course, there are a lot of delicacies in Chengdu, and he is also the only one that I can go to repeatedly in order to eat (from the first time I went to it in 2012 to 5 times in 10 years this year).