Mapo Tofu is a traditional Sichuan dish, which was founded in the early years of Cecilia Yip in Qing Dynasty. At that time, there was a Chen restaurant in Wanfuqiao, the northern suburb of Chengdu, and the chef was Chen Liushi, the wife of the owner Chen Chunfu. She is made of fresh tofu, minced beef, pepper, pepper and bean paste. The tofu she cooked is spicy, spicy, tender and delicious, and it is very popular. The more people eat, the more addicted they become, and their reputation gradually spreads. Because she has several pockmarked faces, she is called Mapo Tofu. Since then, it has become famous all over the country. ?

Jiaohua chicken is a famous dish in Changshu, Jiangsu Province, also known as braised chicken with yellow mud. According to legend, there was a chicken at the foot of Yushan Mountain in Changshu at the end of Ming Dynasty and the beginning of Qing Dynasty, but there was no cooker or seasoning. After being slaughtered and dirty, put on fur and put it in a firewood pile for roasting. After cooking, the mud shell is knocked off, chicken feathers fall off with the shell, and the aroma is overflowing. Qian Muzhai, a college student who happened to live in seclusion in Yushan, passed by and tried it and found it unique. When he got home, he ordered his family to season it a little, which made it more delicious. Since then, it has become a famous dish and has been passed down to this day.

Sichuan cuisine is a famous dish in Sichuan, also called boiled shredded pork. It is said that this dish is the main course of Sichuan people on the first and fifteenth day (to improve their lives). At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking. He changed the original cooked fried pork to remove the smell of pork, steamed it in an impermeable container and then fried it into a dish. Because it is steamed early to maturity, the loss of soluble protein is reduced, and the meat is rich, delicious, original and bright red. Since then, Jincheng's famous early steamed meat has spread.