What are the classic dishes in Sichuan cold dishes? What are the classic dishes in Sichuan cold dishes?

1, Husband and wife lung slices: Husband and wife lung slices, with bright red color, soft texture and spicy and fragrant taste. The scenery is green and the Tianjin River is surging. A large plate of freshly mixed lung pieces celadon dish was served on the table, red and shiny; When you put chopsticks in your mouth, you will feel spicy and delicious, soft and waxy, crisp and tender.

2, Nanshan saliva chicken: cold dishes, spicy and spicy. Emphasis is placed on seasoning, which is rich, spicy, delicious and tender. Cooking method: Boil and mix. This dish is one of the famous dishes in chongqing nanshan, also known as Nanshan Spring Water Chicken. The choice of main ingredients is very particular, so you must raise a local rooster, which has the reputation of "Bashu is famous for three thousand miles, and its taste is better than twelve states in the south of the Yangtze River".

3, red oil Sichuan belly: it is a famous dish of Han nationality, belonging to Sichuan cuisine. It is bright in appearance, salty and spicy in taste, tender and crisp, and has the characteristics of tonifying deficiency, strengthening spleen and stomach, and being rich in protein. Pork belly is cooked, cooled, cut into 6 cm long filaments, mixed with various ingredients, mixed with sauce made of minced garlic and red oil, sprinkled with white sesame seeds and coriander, and served.