"If you are young, you will never leave Sichuan." Sichuan is really a place where people don't want to go when they come. There are not only beautiful scenery that people can't forget, but also the delicious food that can't be eaten for 365 days in that year, not to mention Sichuan cuisine, which has long been famous all over the world. All kinds of snacks in Sichuan are enough to keep the population flowing!

source: kitchen shadow food

dragon wonton soup

wonton soup is a special name of Sichuan people. Dragon wonton soup was founded in the 194s. At that time, Zhang Guangwu of Chunxi Road "Dense Flower Tea House" and other guys discussed to open a joint venture wonton soup shop. When choosing the name of the shop, it was called "Dragon wonton soup", which also means "dragon and phoenix are auspicious" and "dragon and tiger leap".

At that time, Chaoshou was sold in many shops in Chengdu. If you want to do business well, you should first pay attention to quality and characteristics. It is said that shareholders such as Zhang Guangwu pay great attention to learning from the experience of their predecessors. At that time, someone once introduced them: in ancient times, there were two points to pay attention to when making wonton soup. First, the soup should be clear.

second, the stuffing should be fine. Ni Zan's "Yunlintang Dietary System Collection" in the Yuan Dynasty recorded a method of cooking wonton: "Fine-cut minced meat, rice with bamboo shoots or boiled water, leeks and rattan flowers, and evenly wrap it with Sichuan pepper almond sauce. The skin is slightly thick and small, cut into squares, and then roll it thin with real powder."

Longchaoshou learned from these two experiences, paying attention to clear soup and fine stuffing, and besides, paying special attention to making the skin thin. It uses super-grade flour with a little ingredients, gently rubs it, and rolls it into a translucent shape that is as thin as paper and as thin as silk. In order to make the stuffing tender, pure pork was used and water was added to make the stuffing. According to the characteristics of Sichuan, it is served with clear soup, red oil, seafood, stewed chicken, hot and sour soup and other flavors.

Zhong Dumpling

Zhong Dumpling is a famous traditional snack of Han nationality in Chengdu. According to legend, Zhong Dumpling was founded in 1893 and was run by a vendor named Zhong Xiesen, who later set up a shop in Litchi Lane, also known as "Zhong Dumpling in Litchi Lane". Zhong dumplings are absolutely in the selection of ingredients, and the beauty lies in seasoning.

In terms of materials, the main difference between Zhong Dumplings and Northern Dumplings is that they are all filled with pork, without other fresh vegetables, and they are served with special red oil, which is slightly sweet and salty, spicy and unique in flavor. Zhong Dumpling was awarded the title of "Chengdu Famous Snack" by Chengdu Municipal Government in 199.

Lai Tangyuan

Lai Tangyuan is one of the top ten famous snacks in Chengdu, which has a history of one hundred years. Since 1894, Lai Yuanxin, the boss, has been cooking and selling glutinous rice balls along the street in Chengdu. The glutinous rice balls he made are fine in materials selection, fine in workmanship, high in quality and low in price, and do not stick to chopsticks, teeth or mouth when cooking, delicate and soft, thin in skin and rich in stuffing, soft and glutinous and sweet.

From the beginning, black sesame seeds and sand washing hearts accumulated a certain popularity, Lai Boss added more than ten varieties such as roses, frozen oranges, jujube paste, sweet-scented osmanthus and cherries. Interestingly, all kinds of stuffed dumplings have different shapes, such as round, oval, conical and pillow-shaped. On the table, a bowl of four, four kinds of stuffing, four shapes, known as "chicken oil four flavor dumplings", is really delicious and enjoyable.

Han Baozi

Mr. Xu Wuwen, a famous calligrapher in China, wrote a couplet praising Han Baozi before his death: "Everyone likes Han Baozi, which is delicious and delicious. You know what he does? Chengdu has this whole flavor, and it's really fragrant and smooth, earning me a lot. " It vividly depicts the characteristics of Korean steamed stuffed bun and its position in Chengdu famous snacks, as well as the joyful mood of diners when tasting it.

due to the exquisite materials and elaborate production, the Korean steamed stuffed bun has the characteristics of thin skin, white color, clear pattern, tender stuffing, fresh and delicious soft residue, and its color, flavor and shape are all good.

Tofu pudding

Tofu pudding is a common and delicious dish in Sichuan, which is a little older than tofu brain. A small bean flower, Sichuan people have also eaten famous dishes, and developed a series of mouth-watering foods such as spring bean flower, tan bean flower, beef bean flower, prickly heat bean flower, ice drunk bean flower, hot and sour bean flower and so on. You can choose prickly heat bean curd or spicy bean curd for your salty and spicy taste. You can have a bowl of iced bean curd on a hot day or when you eat spicy food. The taste is cool, smooth and slightly sweet, and the effect of relieving summer heat and spicy is by no means worse than that of ice cream.

string

Chengdu is the birthplace of string. There are many kinds of skewers, from special beef with various tastes to rich vegetarian dishes, and of course, there are also classic cuisines like hairy belly, duck intestines, liver, yellow throat, which Sichuan people like to eat. All kinds of meat and vegetables were strung on bamboo sticks, grabbed a lot of sticks, rinsed in red soup and dipped in dish material, which was very enjoyable. After eating, count the signatures to calculate the money, every penny is not bad. Whether it is a string of hot pots, a string of cold pots, a string of casseroles, etc., everyone in Chengdu has a string of stalls that they often go to.

nowadays, walking in the streets and lanes of Sichuan and Chongqing, you can see a string of shops of all sizes, short square tables with red paint, small stools, a steaming pot of red soup and a handful of bamboo sticks, which constitute a special scene. Friends and family around the small table in twos and threes, relaxed environment, lively atmosphere, each take a large number of their favorite skewers and cook them in the pot, plus cold beer, posing in a dragon gate array and chatting gossip, just like a scene of enjoying life.

Dandan Noodles

The delicious food in the streets is a legend. According to the current general records, the origin of Dandan Noodles can be traced back to 1841, and it was named after a peddler named Chen Baobao in Zigong, who carried the burden and peddled along the street.

authentic Dandan Noodles focuses on two essences. One is to cook noodles, which should not be cooked too soft. Generally, cold water should be added once in the cooking process, and immediately picked into the bowl when cooked. It seems simple, but in fact, the skill test is hard to pick early, and it is not strong enough and uncomfortable to pick late.

second, making Sao. The meat must be pig hind leg meat, chopped into powder, fried in boiling oil to spit oil, and added with seasoning such as ginger rice, shallots and soy sauce to stir fry and color. Finally, it is made by mixing it with sauteed sprouts. A good bowl of Dandan Noodles is smooth noodles, full of vigor, crisp and fragrant noodles, and with tender sprouts and peanuts, the flavor is rich and tangy.

Odd noodles

The strange noodles in Chengdu are a local specialty. To say that they are "strange" means that when you put them in your mouth, you seem to feel many kinds of flavors, such as hemp, spicy, fresh, fragrant, sweet and sour. It tastes delicious. Odd noodles focus on seasoning, which is divided into bottom bowl seasoning and soup seasoning. The bottom bowl is made of sesame oil, pepper powder, monosodium glutamate, sugar, salt, vinegar, red oil, etc. The soup is stewed in chicken soup with seafood such as pork bones, dried shrimps and cuttlefish. Noodles are taken out of the pot, put into the bottom bowl and poured with soup. A bowl of noodles, the fragrance of seafood and the combination of spicy, sweet and sour taste have become a strange smell.

burning noodles in Yibin

Yibin, the first city on the Yangtze River, has been a bustling water wharf since ancient times. Especially from the late Qing Dynasty to the middle of the Republic of China, it became a famous commercial town and one of the largest re-export markets in southwest China because of the "land and water meeting, and it created the logistics myth of" Zhaotong, which can't be moved forever, fills the dissatisfied narrative house ". At that time, there were many workers in Yibin dock, so in Guangxu period of Qing Dynasty, the embryonic form of burning noodles-"Fried dough sticks noodles" came into being.

At that time, the porters on the water pier dried the leaves (also known as "water surface") and mixed them with lard and Chili oil (red oil) to enjoy themselves. This bowl of noodles is rich in calories, spicy, refreshing and tough, and does not seek exquisiteness, but it can meet the heat demand and appetite of workers. If you eat a big bowl, you can carry hard physical work. Moreover, Yibin Waterfront accommodates hundreds of rivers, which also shapes the inclusive spirit of Yibin people. Although burning noodles are not elegant, they are still mixed with a variety of ingredients, with complex tastes, such as hemp, spicy, fresh, fragrant, crisp and tough, and slide on the taste buds.

does the burning surface really burn? The "burning" of the burning surface has two meanings. One means that there is more red oil and more plate oil in the burning surface, and the color is red and bright, like a flame burning; Second, the burning noodles need to be boiled and tossed dry, and they are rich in oil. The so-called "oil is heavy without water, and it will burn when ignited", hence the name burning noodles.

It is understood that burning noodles need water-leaf noodles made of Yibin grain, which can't be mixed with soup for a long time, and its seasoning needs local production to achieve the best effect: Yibin sprouts have a history of more than 1 years, and Xiaomao sesame oil has a production history of more than 8 years. Pepper is the best pepper unique to Gaoxian County, and peanuts are local thin peanuts with fragrant taste; Even onions, preferably Yibin small chives ... a small bowl of burning noodles, is the essence of Yibin local products.

Sweet water surface

Sweet water surface is a traditional snack in Sichuan, so it's named because it reuses and copies soy sauce (Sichuan's unique soy sauce, boiled with brown sugar spices, etc.) and tastes sweet again. Noodles are about as thick as chopstick heads, so this noodle is chewy, and seasoned with red pepper, replicated soy sauce, sesame sauce and garlic paste, which is exciting enough to taste refreshing and feel happy after eating.

Three Cannons

Three Cannons is a famous traditional snack in Sichuan, and it is also a special selling form of "Ciba" only in the old "Flower Rush". It is mainly made of glutinous rice. When throwing glutinous rice balls, the three cannons make the sound of "clang, clang, clang" like projectiles, which are divided into "iron cannons", "artillery" and "guns", hence the name "three cannons".

Look at that piece of wood, with 12 copper plates stacked on top of each other and arranged in rows. There is a steaming big iron pot under the board, which contains cooked glutinous rice and mashed with a mallet. Next to it is a big round bamboo dustpan with a layer of fried soybean powder.

when someone orders food, the master will first pull out a handful of glutinous rice cake from the iron pot, cut it into three lumps, and beat it rhythmically on the copper plate next door, making three crisp and loud "bangs", like the sound of guns. The magic thing is that Santuo Ciba will use its own elasticity to bounce into the bamboo dustpan next door, and then automatically roll a layer of soybean powder. Then take it out of the bamboo duster, pour it with brown sugar and sprinkle with sesame seeds, and the three cannons will be ready.

it's sweet and soft, with a slight temperature and a thin brown sugar juice, and it won't burn if you take a big bite. The whole soybean powder is completely wrapped with the smell of glutinous rice, one bite at a time, and it is not greasy to eat. After eating the "Three Cannons", it's really comfortable to have a sip of the fragrant and mellow "Laoying Tea" with a long aftertaste.

Mom's rabbit head

In Chengdu, there is a saying: "Chengdu is a monster, and rabbit heads are fried and sold". What I'm talking about is Shuangliu Mom's rabbit head, which is popular all over the country with its hemp, spicy, fresh and fragrant characteristics. The spicy Erjing tiao and the mellow Hanyuan Zanthoxylum bungeanum have a wonderful chemical reaction when mixed with rich rapeseed oil.

In addition, douban, douchi and Jiang Mo, which are unique in Sichuan, make the color, flavor and level of rabbit head more diversified. Every rabbit head requires neat appearance and tender meat. The strict selection of ingredients reflects the brand belief of "mom"-excellent quality can make a really delicious rabbit head. Selected raw materials, unique formula, and the rabbit's head stewed slowly with aged brine soup for several hours are spicy, delicious and delicate in meat, which makes many gourmets flock to it.

Pork intestines powder

Pork intestines powder+Guo Kui is one of the favorite breakfast types of Sichuan people. Pork intestines powder must be white and tender, and the powder is strong. The intestines should be washed clean without peculiar smell, simmered slowly with a little chewiness, red oil slipped and stained a little, and some soup should be hooked in the bend to make people enjoy themselves.

the powder should be high-quality sweet potato powder, and it is best to make it by hand, so that the taste is strong. The seasoning should be enough, the sauce should not be vague, and it must be aged Pixian bean paste, so that the fragrance is layered. In addition, fresh vegetables, red oil fragrance, dried plum and mustard tuber are scattered, and fried soybeans are brown and round. I feel very comfortable after eating such a bowl.

Boji

Boji's reputation in Chengdu is not lower than that of string, and even to some extent, Boji is more sought after by everyone because of its simplicity, delicious and low price. In fact, Boji originated in Leshan, and it has been circulating for hundreds of years since the Qing Dynasty. "Bowl Bowl" refers to a crock with red and yellow porcelain dragons painted on the outside. The bowls are filled with spicy and spicy condiments. After being processed in Tezhushu, the dishes are made by skewering, air-cooled and soaked in condiments of various flavors. When eating, they are self-sufficient, adding more interest besides long taste.

Boji is easy to cook, and the key is to choose raw materials. Chickens should choose "running chickens" The local native species of Leshan are open on the hillside in the countryside, stealing grain in rice fields and pecking insects in the forest, all of which are tender and fragrant, even the bone residue is extremely chewy. Another important reason for the smell of alms chicken is the use of seasoning-rattan pepper oil. Rattan pepper oil is almost born for cooking alms chicken.

In April, the fruit of rattan pepper, from green to purple, is exquisite, and it is attractive to hang on a tree. Pick fresh fruit, put it in a pottery bowl, soak the hot vegetable oil, and add fresh taro lotus leaves and banana leaves to cover the aroma. This program is called "closed rattan pepper oil". Chicken mixed with rattan pepper oil, followed closely by Qixiang, is a refreshing Shan Ye. If you switch to pepper oil and Chili oil, if you don't say it when you get angry, the color and smell will be worse, and the pot is full of pepper powder, you can't call it a "dervish chicken" at all.

Boji can still be seen. Cook the meat well, but don't cook it badly. Just cook it at eight minutes. Then dry it, cut it into pieces, and string it with bamboo sticks. Meat slices are meat slices, viscera are viscera, chicken legs are chicken legs, wings are wings. Put it in the rattan pepper oil soup, scoop it up, and then raise it to your mouth, and the oil will be dripping. Pink meat, green soup and turquoise bowl are distinct and pleasing to the eye. Today, in addition to the crispy and tender chicken, it also contains more dietary elements, including vegetarian dishes, spicy and light dishes.

maocai

"maocai" is a special dish in Chengdu, and the word "Mao" is a verb here, which is a gesture of boiling soup. Prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, which is usually one serving. Cook it in a pot, then put it in a bowl, and by the way, scoop a spoonful of soup and add various seasonings prepared by the boss. Maocai's raw materials are unlimited, which is similar to string incense and hot pot. You can take anything and serve it.

Egg Baked Cake

The taste is sentimental and has a history. The position of egg-baked cake in Chengdu people's minds can't be built in a year or so. It has its own long history of development and spread, so that today, the egg baked cake has become a memory in the hearts of generations of Chengdu people.

Egg-baked cakes are said to have originated in the Qing Dynasty, next to Shishi Academy in Wenmiao Street, Chengdu. Inspired by the "Aunt's Banquet" played by children, an old man surnamed Shi pioneered a kind of cake with eggs, fermented flour and brown sugar mixed into batter and baked in a pan. Because it tastes crisp, tender and refreshing, and tastes particularly good, it has become a famous snack in Chengdu. Several fillings such as sesame or pepper, three delicacies, sesame sauce, salt and pepper, minced meat, etc. can be added, which is very rich in taste and won the favor of men, women and children.

Guo Kui

Guo Kui, also known as "Guo Kui", is a very common snack in Chengdu. Making Guo Kui is also called "beating Guo Kui". The word "hit" may come from the sound made in the process of making Guokui. Guokui is the most famous one from Pengzhou, Juntun Guokui. It is famous for its fragrance, crispness, crispness and tender slag. As long as the word "Juntun" is marked, it can attract buyers.

Ice powder

"In Chengdu, if you don't eat ice powder, it won't be a summer". Ice powder was originally a summer snack with a long history in Sichuan. It is made of simple raw materials and low cost, and looks like colorless jelly, supplemented with appropriate sugar water and chopped hawthorn raisins and peanuts, but it is not too sweet; A spoonful of crushed ice injects internal force into it, which is cool without stimulation.

a bowl of qualified ice powder in the eyes of local people must have noble bubbles and some very slight flocculent suspended matter. You will find that it is slightly sour and has a soft taste.