Mao tripe hot pot, stir-fried shredded beef, fish-flavored shredded pork, Kung Pao chicken, husband and wife lung slices, Mapo tofu, Dongpo elbow, twice-cooked pork, fish head with chopped pepper, fried pork with pepper, Xiangxi Grandma's dish, tripe strips in jars, spicy ginger snake, flavored crayfish, Huarong dumplings, spicy fried shrimps, roasted pepper preserved eggs, green pepper boiled fish and fish intestines.
Mao tripe hot pot, stir-fried shredded beef, fish-flavored shredded pork, Kung Pao chicken, couple's lung slices, Mapo tofu, Dongpo elbow, twice-cooked pork, chopped pepper fish Head, fried pork with chili, Xiangxi grandma's dish, canned tripe strips, spicy ginger snake, flavored crayfish, Huarong dumplings, spicy stir-fried shrimp, roasted pepper preserved egg, fish boiled with green pepper and soaked in fish intestines.
Chongqing Maodu Hotpot: Chongqing Maodu Hotpot is a famous local traditional dish in Chongqing and Sichuan Province. Chongqing is the most famous. It is a kind of Chongqing hotpot. By the middle of the Qing Dynasty, it had become popular in city.
Stir-fried shredded beef: Stir-fried shredded beef is a medicinal diet with beef as the main ingredient.
Fish-flavored shredded pork: Fish-flavored shredded pork is a famous dish in Sichuan Province. This dish is made from stir-fried shredded pork tenderloin with pickled chilies, ginger, garlic, sugar and vinegar. It was created in the Republic of China. It was created by a Sichuan chef during the period and is said to be inspired by shredded pork with pickled peppers.
Kung Pao Chicken: Kung Pao Chicken is a famous traditional dish famous at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine. Its raw materials and methods are different. The origin of this dish is related to the stir-fried chicken in Shandong cuisine and spicy chicken in Guizhou cuisine. It was later improved and promoted by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish - Kung Pao Chicken. It has been passed down to this day, and this dish is also classified as a Beijing palace dish. Later, Kung Pao Chicken also spread abroad.
Husband and wife’s lung slices: Husband and wife’s lung slices are a traditional dish in Chengdu, Sichuan Province, belonging to the Sichuan cuisine. This dish was created by husband and wife Guo Chaohua and Zhang Tianzheng. It usually uses beef scalp, heart, tongue, tripe and beef as the main ingredients, which are braised and then sliced. Then add chili oil, pepper noodles and other auxiliary ingredients to make red oil and pour it on top. It is finely made, beautiful in color, tender in texture, fresh in taste, spicy and fragrant, and very palatable.