The top ten Sichuan snacks include Dandan noodles, Zhong dumplings, Longchaoshou, Bobo chicken, Northern Sichuan jelly, hot and sour rice noodles, Luzhou yellow cake, Yibin burning noodles, Chuanchuanxiang, and Yeerba.

1. Dandan noodles

Dandan noodles are a specialty snack in Chengdu and Zigong, Sichuan, and one of the top ten famous noodles in China. Because this kind of noodles was originally sold by small vendors on burdens in the streets and alleys, it was named Dandan noodles. Dandan noodles are thin and chewy, and the marinade is crispy and flavorful. It is the first delicacy that many foreign tourists want to taste when they come to Sichuan.

2. Zhong Shui Dumplings

Zhong Shui Dumplings are a traditional snack in Chengdu, Sichuan. They were first created in the 19th year of Guangxu's reign. The reason why Zhong dumplings are delicious is inseparable from the selection of ingredients and seasonings. They are made from red pepper noodles and vegetable oil, plus local special soy sauce and other seasonings. They have thin skin, Features include refined ingredients, tender filling, and fresh taste. As early as 2016, Zhong Shui Dumplings were awarded the title of "Sichuan Gold Medal Tourism Snack".

3. Long Chao Shou

Long Chao Shou is a traditional snack in Chengdu, Sichuan. Chaoshou is what we call wontons, but Sichuan people call them differently. Long Chao Shou has thin skin, tender filling, smooth and delicious flavor. It is one of the representatives of Chengdu snacks. It is also a "Chinese Time-honored Brand" awarded by the People's Republic of China and the Ministry of Internal Trade.

4. Bobo Chicken

Bobo Chicken is a traditional snack in Sichuan. It originated in Leshan and has a history of hundreds of years since the Qing Dynasty. "BoBo" is a kind of clay pot. Chicken skewers are cooked in a carefully prepared sauce, and then eaten in a bowl. This is called Bobo chicken. It looks a bit like the skewers we eat, but its preparation requires a lot more attention.

5. Northern Sichuan jelly

Northern Sichuan jelly was originally a folk snack in Sichuan. Due to its red, spicy, mellow, fresh and refreshing characteristics, it is deeply loved by the Han people in northern Sichuan and has been passed down to this day. Today's Sichuan Northern Liang Noodles is already a famous trademark in Sichuan, and it also enjoys the titles of "Chinese Time-honored Brand" and "Chinese Famous Snacks".

6. Hot and Sour Rice Noodles

Hot and Sour Noodles are a specialty snack in western Sichuan, and Hot and Sour Rice Noodles are the representative brand of Sichuan Hot and Sour Noodles. There are actually stores selling hot and sour noodles all over the country, but the raw materials and recipes are still very different from those in Sichuan, so the taste and texture are naturally incomparable.

7. Luzhou Huangba

Luzhou Huangba is one of the traditional snacks that people in Luzhou, Sichuan love very much. It is a must-eat delicacy for everyone in major traditional festivals. Huangba is made with glutinous rice, brown sugar, ginger leaves and other ingredients through traditional techniques. It tastes soft, glutinous and sweet, and leaves a fragrant taste in your mouth.

8. Yibin Burning Noodles

Yibin Burning Noodles is one of the traditional famous foods in Yibin, Sichuan. Because this kind of noodles burns when it is lit on fire, it is named Burning Noodles. Yibin burning noodles can be seen everywhere in the streets and alleys of Yibin, especially every morning, there are many stores queuing up to eat burning noodles.

9. Chuanchuanxiang

Chunchuanxiang originated in Chengdu, Sichuan, and is now a famous food in Sichuan. Chuan Chuan Xiang is the most popular delicacy in Sichuan. Various ingredients are skewered on bamboo skewers, then put into a hot pot and eaten. No matter what kind of vegetables or meat it is, it can be cooked.

10. Yeerba

Yeerba is a special traditional snack in Sichuan. It is a traditional food eaten every year during the Qingming Festival and Spring Festival in western and southern Sichuan. Ye'er cake is made with glutinous rice bread stuffing, wrapped with Sichuan's unique large-leaf curculigo leaves as cake leaves, and steamed in a steamer. The freshly cooked leaf cake is as white as jade, fragrant, salty and delicious.