Dandan Noodles, a special noodle of Han nationality. One of the top ten noodles in China, the famous Chengdu snack (also called Zigong snack) originated in Zigong. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack.
Husband and wife lung slice is a famous Sichuan dish, which was originally created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are used as main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. Husband and wife lung slices, with fine production, bright color, tender and delicious, spicy and fragrant, are very palatable.
4. Glass steamed dumplings are traditional snacks in Sichuan, which are popular in Sichuan, China. The steamed dumplings in Chengdu have the characteristics of thin skin and many fillings, beautiful shape, both meat and vegetable, and rich nutrition. Glass steamed dumplings are named "Glass steamed dumplings" because of their thin skin. After cooking, the translucent skin is soaked in oil, and the stuffing inside can be seen through the skin.
Cold noodles with shredded chicken is a traditional snack in Sichuan. The main ingredients are udon noodles, chicken legs and cucumbers. It is characterized by various tastes, and the noodles are soft, fresh and refreshing. The noodles are cooked, taken out and cooled, and kept in vacuum. The taste can be adjusted according to your own needs. Suitable for all diners, it is a good summer product, which can reduce low-density lipoprotein cholesterol harmful to human health.
6. Deng Ying beef is a traditional local delicacy in Dazhou City, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew carefully, with endless aftertaste. Calling this kind of beef "light and shadow" means that its meat slices are thin enough to reveal objects under the light, just like the curtain in a shadow play.
Steamed beef in a small cage is a traditional Sichuan dish and one of the famous snacks in Chengdu. For decades, it has enjoyed a high reputation. It is said that Zhang Daqian, a master of Chinese painting, personally cooked "Steamed Beef with Steamed Steamed Beef in Small Cage Powder" and added Chili powder, pepper powder and coriander while it was hot, which increased the spicy and delicious flavor of this dish and left an endless aftertaste. Everyone is full of praise. Steamed beef in a small cage, home-cooked dish. Has the effects of invigorating qi and blood, tonifying deficiency, nourishing body, invigorating spleen and stimulating appetite.
8. Lizhuang white meat, the full name of Lizhuang knife-edge garlic white meat, is a traditional food of Lizhuang, a famous historical and cultural town in Yibin, Sichuan. Choose the pork from Changbai Mountain or York or Basha with thin skin and tender meat, and mix it with various sauces, which is fragrant and refreshing, fat but not greasy, and chewy and slag-resistant.
9. The third cannon is a famous traditional snack in Sichuan, with glutinous rice as the main ingredient. When the third cannon throws glutinous rice balls, it makes a clang, clang, clang sound, which is similar to a projectile, and it is divided into iron cannon, cannon and cannon, hence the name "Three Cannons". Sanpao is sweet and delicious, non-greasy, non-sticky and non-slag, and cheap. The main ingredients of the Third Artillery are glutinous rice, brown sugar, sesame seeds and soybeans, which are very sweet to eat.
10, Zhong jiaozi, called "Dumplings" in ancient times, is one of the local traditional snacks in Chengdu, Sichuan. It started in the 19th year of Guangxu (1893). It was located in Litchi Lane at the beginning of its opening, and was seasoned with a lot of red oil, so it was also called "jiaozi with red oil in Litchi Lane". Zhong jiaozi is stuffed with pork, with no other fresh vegetables and special red oil. It has the characteristics of thin skin (only 50g for 10 jiaozi), fine ingredients (fine powder, carefully selected pork with tendons removed and skins peeled), tender stuffing (tender meat and dregs removed by mastering the temperature and moisture during processing) and fresh taste (all by auxiliary materials, red oil and original soup).