Besides Sichuan cuisine, there are kung pao chicken, Guizhou and Shandong cuisines. Although the name is the same, the taste is slightly different. From the spicy point of view, kung pao chicken of Sichuan cuisine is better. This dish was invented by Governor "Ding Baozhen" and later spread, and it was called Gongting dish. The spicy taste is rich, the meat is crisp, and the burnt smell of chicken is especially delicious with the crisp smell of peanuts.
China's famous Sichuan cuisine, the well-known fish-flavored shredded pork, must have a seat. Its spicy, salty, fresh, sweet and sour taste is wonderful, because it is rich in "fish flavor", but there is no fish. This practice comes from the people, and there is no specific research. The finished dish is ruddy in color and tender in shredded pork. Even if it is spicy, it is very popular with children and is very suitable for "dry rice people" as the first choice.