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Pork shreds with
fishty flavor
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As the capital of Sichuan Province,
Chengdu dishes have become the Sichuan Cuisine. Throughout its
long history, the Sichuan Cuisine has stressed the color, flavor,
taste and shape of various dishes. The taste of the dish in the
primary focus of the adroit cooks. Under the main characteristic
of pungency, the Sichuan dishes are diverse in their minute tastes.
The seasoning of Sichuan dishes is distinguished between strong
and light flavors. Representative dishes are stewed carp, meat
steamed in a jar, and crystal sugar and cherry. Among the dishes
cooked with chicken and duck, the most famous ones include Sweet
Chicken, Camphor and Tea Duck, and light-flavored Snowflake Minced
Chicken, as well as chicken prepared with lettuce. The soups of
Sichuan are also outstanding. They can be divided into purees,
milk, fish and vegetable soups. With a special refreshing scent,
the puree soup is the cream of best dishes
