The modern Sichuan Cuisine is basically characterized by six flavors, namely, numbing, spicy, sweet, salty, sour, and bitter. On the basis of the six basic flavors, mixed flavors are created. Diverse and numerous dishes are made by using different raw materials and cooking methods. There are more than 27 mixed flavors of modern Sichuan Cuisine. Chengdu cates have a long history with various breeds, rich local colors and are abundant in variety: fresh pastry, stewed meat in seasoning, fried duck, together with steamed stuffed bun. Here we introduce Bonbon Chicken and Northern Sichuan Bean Jerry.
Bonbon Chicken

This is a popular dish in Sichuan cuisine. After cooling the cooked chicken, they strike it slightly with a stick until the chicken became soft, and then pull the chicken into slice. Added with a kind of spicy sauce, the chicken tastes tender, spicy and appetizing.
Northern Sichuan Bean Jerry
Northern Sichuan Bean Jerry's history could date back to Qing Dynasty, at which time it has earned a high reputation for its typical Sichuan style: spicy, savory and tasty. It is said that there was a farmer named Xie Tangle, who made a living by selling bean jelly in a hut at ferry-place. He used his own special way to make bean berry so that the savory of his "Xie Bean Berry" was quite special. Therefore, this special cuisine keeps its popularity until today.