Maocai, similar to hot pot, is a kind of spicy and delicious food. The so-called Maocai is composed of meat and a variety of vegetables.
Three Big Cannons are sweet and soft, but not greasy or sticky - and also attractive in price.
The name "Chuan Chuan Xiang" comes from a kind of snack that is skewered with bamboo sticks and placed in a hot pot.
Dandan Noodles have a bright red color, a strong scent of winter vegetable and sesame paste, and a taste of spicy and sour.
People can put any meat and vegetables including potato, lotus root and tofu into the pot.
Poached sliced beef in hot chili oil was created by a famous chef named Fan Ji’an from Sichuan’s Zigong city in the 1930s.
Beer Duck, a distinctive dish with a unique flavor, is very popular in China.
Legend has it that the inspiration for shredded pork with garlic sauce came from shredded pork with pickled peppers created by a Sichuan chef during the Republic of China (1912-1949).
Sliced beef and ox organs in chili sauce, one of the famous dishes of Chengdu, was created by a couple called Guo Chaohua and Zhang Tianzheng.
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