Maocai
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
Three Big Cannons are sweet and soft, but not greasy or sticky - and also attractive in price.
Chuan Chuan Xiang
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
Dandan Noodles have a bright red color, a strong scent of winter vegetable and sesame paste, and a taste of spicy and sour.
Sichuan hotpot(四川火锅/sì chuān huǒ guō)
People can put any meat and vegetables including potato, lotus root and tofu into the pot.
Poached sliced beef in hot chili oil(水煮牛肉/shuǐ zhǔ níu ròu)
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(啤酒鸭/pí jiǔ yā)
Beer Duck, a distinctive dish with a unique flavor, is very popular in China.
Shredded pork with garlic sauce(鱼香肉丝/yú xiāng ròu sī)
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(夫妻肺片/fū qī fèi piàn)
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.
