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Somefacts…….EightGreatTraditions(八大菜系)：Anhui,Guangdong,Fujian,Hunan,Jiangsu,Sichuan,ZhejiangSichuanfoodhasalonghistory.Asoneoftheeightregionalcuisines,Sichuancuisineoccupiesanimportantpositioninthehistory.Thecharacteristicofsichuanfoodisveryobvious:outstandinghot,sweet（香）oil,delicious,heavyflavor,usethreepepper——chili（辣椒），pepper（胡椒），pepper（花椒）andfreshginger.Whilefry,boil,simmer,etc,areallusedincookingmethodsCharmingSichuancuisioneEat,inchina;Taste,InSiChuan~~EatinChinaTasteinSichuan！！Mapobeancurd(麻婆豆腐）Butinfact，everybodyknowsthatthemostdeliciousandfamousSichuandish,thesignboardofSichuandish,Gongbaojiding（宫保鸡丁）Twice-cookedpork回锅肉Doyouwanttoeatit?~~Boiledpork（水煮肉片）Fuqifeipian（夫妻肺片）Dengyingbeef(灯影牛肉)Shreddedporkwithgarlicsauce鱼香肉丝Soakchickenfeet（泡凤爪）Antsclimbingupatree（蚂蚁上树）Spicychicken(辣子鸡）Itlooksjustgreat！It’salsosodelicious~~~担担面廖排骨酸菜鱼毛血旺伤心凉粉~~Itisnamed:sadnessBeanJelly~WineandDine佳肴也需美酒配WelcometoSichuanSichuanisawonderlandyouknow,天府之土~SotherearealsoalotofsogreatfoodIhaven’tintroducetoyou…Butitisnoproblem~Sichuanwelcometoyoutocomeandtastetheperfectdishes~~~~~~THANKYOU~~