Eight Cuisines of China - Sichuan & Hunan
|Slice Beef and Ox Tripe in Chili Sauce|
Delicious dishes menu:
Stir-fried Tofu with Minced Beef in Spicy Bean Sauce - A real feast of tender bean curd, minced beef, pepper and bean sauce. It is said that it was made by a pock-marked but ingenious woman, thus the name Ma Po Tofu (pock-marked woman's bean curd).
Lung Pieces by Couple - a quite popular in Chengdu. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy.
Gong Bao Ji Ding - in Chinese it is called Gong Bao Ji Ding. This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and very popular.
More popular Sichuan dishes:
Fried Pork with Salted Pepper, Eggplant in Sichuan Style
Tangba Town's Stir-fried Fish, Cucumber with Mashed Garlic
|Fish Head with Chopped Chili|
Stewed fins - had been famous during the Qing Dynasty. Choice fins, chickens, pork are stewed in chicken soup and sauce, tasting really fresh and mellow.
Immortal chicken with five elements - means to put five elements, litchi, longan, red dates, lotus seeds, and medlar, into the body of a chicken, then to braise. The taste is rather peculiar but it is said to have the effect of strengthening the constitution.