Pixian Douban
Douban is one of the main ingredients for cooking authentic Sichuan cuisine. Therefore, urban and rural residents in Sichuan have the habit of making their own douban. Douban workshops and douban factories can be seen everywhere. The production of Pixian Douban has a history of more than 100 years. It is characterized by spicy, crispy and red color. It is used in stir-fry dishes to enhance the color and aroma. It is known as the "soul of Sichuan cuisine". In particular, the twice-cooked pork, watercress fish, and Mapo tofu cooked with Pixian bean paste have a strong Sichuan flavor and are recognized as representative works of home-cooked Sichuan cuisine. The price is around 10 yuan.
Qingcheng Tea
Qingcheng Mountain has a long history of producing tea and has a rich variety of tea leaves. According to Mao Wenxi's "Tea Book" of the Five Dynasties, "Qingcheng is made from the buds of its Hengyuan, bird's tongue, bird's beak, and wheat grains." Qingcheng Snow Ya was created in recent years by discovering ancient famous tea production techniques and absorbing the advantages of traditional tea making techniques according to the characteristics of Qingcheng tea. The price is around 80-300 yuan.
Quanxing Daqu
A long-established Chinese famous wine, known as "good wine is like poetry". It originated during the Qianlong period of the Qing Dynasty, when people from Shanxi opened a winery in Chengdu and brewed it according to Shanxi Fenjiu technology. After continuous improvement, he finally created a unique brewing method and brewed "Quanxing Daqu" with unique flavor. The name "Quanxing" means "all-round prosperity". The price is around 80-100 yuan.
1) Chen Mapo Tofu Chen Mapo Tofu is a well-established store named "Chinese Time-honored Brand" by the state. It was founded in the early Tongzhi period of the Qing Dynasty (1862) and opened at Wanfu Bridge in the northern suburbs of Chengdu. It was originally called Chen Xingsheng Restaurant, and the chef was Chen Chunfu's wife. The tofu cooked by Chen's is bright red in color, the beef cubes are crispy and fragrant, numb, spicy, fragrant, crispy, tender, blanched, and well-shaped. It is full of Sichuan flavor. Chen's tofu quickly became famous, and people who wanted to eat it flocked to it. , literati and poets often meet here. When someone with good intentions saw the pockmarks on Chen's face, they dubbed it "Chen Mapo Tofu". This remark went unnoticed and became a good talk. Therefore, the restaurant was named "Chen Mapo Tofu Restaurant". In the late Qing Dynasty, Chen Mapo Tofu was listed as a famous food in Chengdu.
2) Shuangliu Rabbit Head is also called Shuangliu Mom Rabbit Head. It has been ten years since the store opened. In 2003, it registered the "Mom Rabbit Head" avatar pattern with the State Trademark Administration. Shuangliu Lao Ma Rabbit Head is deeply loved by consumers in Chengdu and other places due to its numbing, spicy and fragrant characteristics, and is suitable for public consumption.
3) Guokui There is a snack in Sichuan called Guokui, which has the same pronunciation as Guokui, but it is not the same category. It is mostly used for snacks and snacks, not as a staple food, and it has its own system. According to the ingredients and There are more than thirty varieties of methods. China has a vast territory and rich resources, and there are many kinds of snacks. Although they differ by one word, they cover thousands of miles. If you want to visit and taste them one by one along the way, you will have to travel thousands of miles.
4) Couple’s Beef Slices It is said that in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua who, together with his wife, made and sold cold beef slices. The couple operated it themselves and walked around the streets. Selling in a basket. The beef slices they sell are actually beef scalp, heart, tongue, tripe, and beef, and no lungs are used. Pay attention to the selection of ingredients, fine production, and exquisite seasoning. The couple's beef slices are large and thin, glutinous and delicious, spicy and fragrant, tender and stale. It is deeply loved by the masses, and in order to distinguish it from other beef slices, it is called "Couple's Feather slices". After setting up a store, we became more particular about the materials used and the quality improved day by day. Later, through a public-private partnership, the Guo couple merged into the Chengdu Catering Company in Sichuan Province. After decades of hard work by the company, the couple's beef slices became a famous snack. By the 1980s, catering companies had registered the trademark "Husband and Wife" for "Fei Pian", and the Ministry of Domestic Trade also awarded "Husband and Wife Fei Pian" honorary titles such as "Chinese Time-honored Brand". One of the Sichuan dishes that foreign tourists must try when visiting Sichuan.
5) Erjie Rabbit Ding Erjie Rabbit Ding is very famous in Chengdu. It is most famous for having more meat and less bones. It does not add rabbit heads and uses Second Sister’s special seasoning method. Fresh and delicious. Erjie’s “rabbit” series also includes spiced braised rabbit, red plate rabbit, and spicy diced rabbit. In addition, Erjie Tuding shop also sells a variety of cold dishes such as red oil chicken nuggets, white meat with garlic paste, cold beef lung slices, and five-spice tendons.
6) Dandan Noodles Dandan Noodles are a famous snack in Chengdu.
Noodles are rolled into flour, cooked, and topped with fried minced pork. The cooked noodles are thin, the marinade is crispy and fragrant, salty and slightly spicy, fragrant and very delicious. This dish is widely spread in Sichuan and is often served as a snack at banquets.
7) Long Zhi Shou was founded in the 1940s. At that time, Zhang Guangwu and several other associates from Chunxi Road's "Nonghua Tea House" discussed opening a joint venture to open a copy shop. The name of the store was a play on the pronunciation of "Nong". , also took the meaning of "dragon and phoenix present auspiciousness", and named it "dragon scribe". The main features of Long Chao Shou are: thin skin, tender filling and fresh soup. The hand wrapper is made of special flour and a few ingredients, kneaded carefully and slowly, and rolled into a translucent shape that is "as thin as paper and as fine as silk". The meat filling is tender, smooth, fragrant and delicious. The original soup of Long Chaoshou is made from several parts of chicken, duck and pig, which are stewed and simmered slowly. The original soup is white, thick and fragrant.
8) Zhong Shui Dumplings Zhong Shui Dumplings started in the 19th year of the reign of Emperor Guangxu. The founder Zhong Shaobai, the original store was called "Xiesenmao". In 1931, the signboard of "Lizhi Lane Zhong Shui Dumplings" began to hang out. Famous at home and abroad for its unique flavor, it is a famous snack in Chengdu. The main difference between boiled dumplings and northern boiled dumplings is that they are all filled with pork. No other fresh vegetables are added, and special red oil is poured on it when served. It is slightly sweet, salty, spicy, and has a unique flavor.
9) Korean steamed buns. The famous snack in Chengdu, Korean steamed buns, has a history of more than 80 years since its establishment. In 1914, Han Yulong, a native of Wenjiang, Chengdu, opened the "Yulongyuan Noodle Shop" on Nandajin Street in Chengdu. The steamed buns were particularly delicious and established a firm foothold in Chengdu. After Han Yulong's death, his son Han Wenhua took over the business. He carefully explored and practiced the making of steamed buns, and created "Southern Shrimp Steamed Buns", "Ham Steamed Buns", "Fresh Meat Steamed Buns" and other varieties, which became an instant success in Chengdu's food circles and gained an everlasting reputation. Sliding away. Later, Han Wenhua simply specialized in steamed buns and changed the name of his store to "Han Baozi". The business became more and more prosperous. From before liberation to the present, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even across the country.
10) Northern Sichuan jelly Northern Sichuan jelly is made from shelled high-quality peas, soaked in water, ground into a fine slurry, then filtered to remove residue, precipitated and dehydrated to make soy flour. Then heat and stir until it becomes a paste, put it into a basin or plate and set aside. There are many ways to make jelly, and you can also use mung beans, rice, etc. to make different flavors of jelly, as well as the nutritional value and the impact of jelly.
11) Steamed cake is made from rice and glutinous rice, which are pounded into rice flour in a pot at a ratio of nine to one, then sifted out fine powder with a sieve, and then the fine powder is Fry until cooked. When frying rice noodles, special attention should be paid to the heat. If the heat is too high, the rice noodles will be burnt; if the heat is not enough, the rice noodles will not be cooked. The fried rice noodles must be sifted before being put into the jar for later use. When steaming the cake, sprinkle the rice flour with water, use a clam shell as a spoon to scoop it into the wooden steaming box, then gently fill the rice flour and flatten it, add some white sugar, brown sugar, washed sand or glutinous rice balls on top. You also need to put a small amount of lard, cover it with a wooden lid, and steam it in a pot. It can be steamed in just a few minutes. The steamed cake is shaped like a horseshoe, but smaller than a horseshoe. It is bright and white in color or white with red and yellow inside, and is just the size of a bite. Vendors selling steamed cakes often carry a load. The front carries utensils, wooden boxes, rice noodles and other raw materials, while the back carries stoves, charcoal, iron pots, steamers, etc. The steamer used for steaming steamed cakes is very particular and must be dug from the wood of a willow tree or a paulownia tree. The trees must be dried in the sun after being cut down, and the steaming utensils made in the ninth month of the lunar calendar will be durable.
12) Yeerqi Yeerqi is a famous soft cake food with a history of thousands of years. Ingredients formula (100 ingredients, each weighing 100 grams): Leather material: 5 kg of glutinous rice, 2 kg of sticky rice, 750 g of brown sugar, 250 g of cooked lard. Stuffed rice: The fillings can be prepared in a variety of ways, including roses, sesame, washed sand, bean sprouts, meat fillings, golden hooks, shrimps, crab roe and other varieties. Each package contains 30 to 35 grams of filling.
12) Yeerqi Yeerqi is a famous soft cake food with a history of thousands of years.
Ingredients formula (100 ingredients, each weighing 100 grams): Leather material: 5 kg of glutinous rice, 2 kg of sticky rice, 750 g of brown sugar, 250 g of cooked lard. Stuffed rice: The fillings can be prepared in a variety of ways, including roses, sesame, washed sand, bean sprouts, meat fillings, golden hooks, shrimps, crab roe and other varieties. Each package contains 30 to 35 grams of filling.
13) Sweet water surface Sweet water surface is a famous snack in Sichuan Province. It is named after the repeated use of copied soy sauce, which gives it a sweet taste. This noodle mainly highlights the sweetness, followed by the sourness of the vinegar, supplemented by the aroma of ginger and garlic juice, the crispness of the bean sprouts and the spiciness of the chili. Other places also have different flavors of sweet water. The noodles in Tianshui are thicker, stronger, with a unique flavor and a long aftertaste.
14) Three Cannons Three Cannons are a famous Sichuan snack, mainly made of glutinous rice. When the glutinous rice balls are thrown, the Three Cannons sound like "projectiles" and sound like "dang, dang, dang". The sound is so loud that it is called the "Three Cannons". Eat it with "Eagle Tea" for a unique flavor.
15) Lai Tangyuan Lai Tangyuan has a history of a hundred years. Owner Lai Yuanxin has been cooking and selling glutinous rice balls on the streets of Chengdu since 1894. The glutinous rice balls he makes do not rot when cooked, do not reveal fillings, and are not muddy in soup. When eaten, they do not stick to chopsticks, stick to teeth, and are not greasy in the mouth. They are moist, sweet, and smooth. Soft and glutinous, it has become the most famous snack in Chengdu. Today's Lai Tangyuan maintains the quality of the time-honored famous snack. It is smooth and white in color, has a soft and waxy skin, is rich in sweet and fragrant oil, and is rich in nutrients.