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“Bang Bang Chicken (Simplified Chinese: 棒棒鸡; Traditional Chinese: 棒棒雞; Pinyin: bàng bàng jī;)”, also named “Jiading Bang Bang Chicken”, or “Leshan Bang Bang Chicken”, originates from Leshan Hanyang Dam (current Hanyang town, Qingshen county, Meishan city) and selects improved variety Hanyang chicken and eats with wood stick hammering it loosen after stewing it well done. Bang Bang Chicken is a dish with Sichuan characteristics belonging to a cold dish of Sichuan cuisine.

Steamed Fish Head with Chop Bell Pepper (Simplified Chinese: 剁椒鱼头; Traditional Chinese: 剁椒魚頭; Pinyin: Duo Jiao Yu Tou;). The fish head casserole is one of the most famous and popular dish in Hu’nan cuisine. Its main ingredient is the bighead carp, seasoned with the local special, chop peppers. This dish is easy to cook but very tasty. The fish head casserole is focusing on its spiciness, and taste a bit salty, but the texture of the fish head is tender, and when the spiciness mixes with the fresh taste of fish, the dish is really enjoyable.

Sweet and Sour Ribs (Simplified Chinese: 糖醋排骨; Traditional Chinese: 糖醋排骨; Pinyin: Táng cù pái gǔ;). A popular dish in Zhejiang cuisine, Put one rack of ribs in the bowl, turning it with your hands so it gets covered with the sauce mixture. Leave the ribs to marinade for an hour. sweet and sour spare ribs (Chinese: 糖醋排骨; pinyin: tangcu paigu) are made using pork ribs that are lightly coated in sauce mixture and seasoned before being fried and served in a sweet and sour sauce.Restrictively, spare ribs are selected as the main ingredients. The popularity is not only due to its delicious taste but also its beautiful color.

Bo Bo Chicken (Simplified Chinese: 钵钵鸡; Traditional Chinese: 缽缽雞; Pinyin: Bō bō jī;). As one of the traditional Sichuan snacks, the Bo Bo Chicken is one dish of Sichuan cuisine. It has a history of hundreds of years since it was widespread in the Qing Dynasty. The bone-free chicken slices are held in a pottery bowl, being mixed with adding with a variety of seasonings, especially hot and spicy one. The Bo Bo Chicken has crisp skin and tender meat, tasting spicy, fresh and fragrant, moderately sweet and salty. A Bo Bo Chicken is especially recommended while you are having milk soup noodles—that is unique in taste and will make you unforgettable! In 1990, Bo Bo Chicken won the High-quality Award of the Renown Folk Snacks in Chengdu, and in 1991, it was named as the High- quality Snack by the Chengdu municipal government.

Suan La Fen (Simplified Chinese: 酸辣粉; Traditional Chinese: 酸辣粉; Pinyin: Suān là fěn;)” Hot and Sour Sweet Potato Noodles (Hot and Sour Noodles) originated in the western region of Sichuan, and is a traditional snack in Sichuan, Chongqing and Guizhou provinces. It is characterized by spicy, hot, delicious, savory and sour. It is oily but not greasy. The main ingredient of Hot and Sour Sweet Potato Noodles is the starch of sweet potatoes and that of peas. After mixing the two starches in proportion, the local people manually make them into noodles by colanders. The Hot and Sour Sweet Potato Noodles sourced from the southwestern folk, the ingredients are the sweet potato noodles hand-made by the local people. It is named for its extraordinarily hot and sour taste.

Laziji (Simplified Chinese: 辣子鸡; Traditional Chinese: 辣子雞; Pinyin: là zǐ jī) is a classical Shandong cuisine. Generally the whole chicken is cooked with addition of onion, dry chili, prickly ash, salt, pepper and glutamine etc. while the cooking method of this dish may differ in different region with their own characteristics.

Red Cooked Eggplant (Simplified Chinese: 红烧茄子; Traditional Chinese: 紅燒茄子; Pinyin: Hong Shao Qie Zi;), The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles.

Eggplant is a very tricky vegetable to cook. If you don’t season it properly, it will taste bitter or extremely plain. If you use too little oil, the texture will be mushy and create an awful mouthfeel. If you use too much oil, the eggplant might turn soggy and greasy.

Sichuan Hot Pot (Simplified Chinese: 四川火锅 or 成都火锅; Traditional Chinese: 四川火鍋 or 成都火鍋; Pinyin: Sìchuān huǒguō or chéngdū huǒguō;) is famous for its peppery, spicy, fresh and fragrant flavor. It originated from the folk and sublimed in the imperial court. Whether ordinary or distinguished, male or female, young or old, its consumer group covers a wide range and the per capita consumption frequency is large, which is beyond the reach of others. As a kind of food, hotpot has become the representative food in Sichuan and Chongqing. Chongqing Hot Pot is also popular in local.

Sichuan Boiled Fish or Shui Zhu Yu (Simplified Chinese: 水煮鱼 or 水煮鱼片; Traditional Chinese: 水煮鱼 or 水煮鱼片.; Pinyin: shuǐ zhǔ yú or shuǐ zhǔ yú piàn) is a traditionally famous local speciality with superior color, flavor and taste. In the earliest time, it was quite popular in Cuiyun Township, Yubei District of Chongqing. Original materials included cyprinoid, black carp and chilli sauce,etc. This dish belongs to Sichuan cuisine or Chongqing cuisine.

Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.

A specialty of Guangzhou, Shuang Pi Nai or Double Layer Steamed Milk is enjoyed by both young and old. The dish is actually simmered milk with a solid covering made from a mixture of egg white and milk, hence the name Double-Skin Milk.

Cooking materials of Shuang Pi Nai are full fat milk, egg white and white sugar. The making of authentic double-skin milk is very strict. The milk is especially from the water buffalo milk. Pour the fresh milk into the small boiler boil them till boil over. Remove it from the heat and pour it into a rice bowl and leave it cool. After a while the milk surface will form a skin. At this time perforate a hole on the skin by chopstick and gently pour the milk out from the hole into a bowel which contains egg white. Stir the milk and egg white well. After that, pour the mixture back into the rice bowel with precious milk skin. The milk skin will float to the top. Then steam the milk for about ten minutes. The well done double-skin milk is pure white and coagulated like jelly with two skins. If like you can put the lotus.

Jiang Zhuang Nai is the milk with ginger juice in jelly shape. Chemistry happens when the ginger put together with the milk at the temperature of 40 degree to 100 degree. The creamery is concreting.

Ginger contains the protease zingipain. When milk is added to ginger juice, this protease catalyses denaturation of theprotein in the milk, changing it from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.

In Guangzhou Jiang Zhuang Nai is a very popular sweet snack. Ginger is stomachic, good to spleen and also has the function of get rid of the cold. While together with water buffalo milk, Jiang Zhuang Nai is also nutrient. The best time to have Jiang Zhuang Nai in winter.