Three: Sichuan snacks
Chen Ma Po Tofu Chen Ma Po Tofu is named by the state of a "Chinese old" old store. It was founded in the beginning of the Tongzhi period of the Qing Dynasty (1862) and opened in Wanfu Bridge in the northern suburbs of Chengdu. Originally known as Chen Xingsheng Restaurant, the chef was the wife of Chen Chunfu. Chen's cooking tofu color red, beef grain crispy, hemp, spicy, fragrant, crispy, tender, hot, shape whole, very rich Sichuan flavor characteristics, Chen's tofu will soon be famous, seekers tend to food, the literati will often be here. There are good people to see its Chen's face with pockmarks, they play for "Chen Ma Po tofu", this statement does not go so for the beauty of the story. The restaurant was thus named "Chen Ma Po Tofu Shop". At the end of the Qing Dynasty, Chen Ma Po Tofu was listed as a famous food in Chengdu.
2 Mao Blood Want 70 years ago, Shapingba Magtekou Ancient Town, the water wharf, a butcher surnamed Wang every day to sell meat leftover scraps, to * price disposal. Wang's daughter-in-law Zhang felt pity, so the street up to sell miscellaneous minced soup stall, with pork, pork bones with peas boiled into soup, add pig lung leaves, fat intestines, into the ginger, peppercorns, cooking wine simmering on a small fire, the taste is particularly good. On a whim, Zhang put fresh raw pig's blood wang directly into the minced pork soup and found that the more the blood wang was cooked, the more tender it became and the fresher it tasted. The dish, in which raw blood wang is scalded and eaten as it is, was named Mao Blood Wang.
3 Husband and Wife Lung Slices A flavorful dish known to everyone in Chengdu. Legend has it that in the 1930s, near Chengdu's Shao Cheng, a man named Guo Zhaohua, along with his wife, made and sold sliced beef lungs as a business, and the couple operated the business themselves, walking the streets and carrying baskets to sell. As they operate the cold mixed lung slices of fine production, unique flavor, loved by the people. In order to distinguish the general lung slices stall store, people call them "husband and wife lung slices". Set up store after the operation, more elaborate on the ingredients, with beef, heart, tongue, belly, scalp, etc. to replace the initial single lung, the quality is improving. In order to maintain the original flavor of this dish, "husband and wife sliced lung" name has been used today.
4 two sister rabbit ding two sister rabbit ding in chengdu is very famous, it is most famous for rabbit ding meat more bones less, not add rabbit head, spices plus two sister special method of preparation, fresh and delicious. Er Sister's rabbit series also includes five-spice marinated rabbit, red plate rabbit, and spicy diced rabbit. In addition, the second sister rabbit ding store also carries red oil chicken, garlic paste white meat, cold mixed with lungs, five spices hoof tendons and other cold dishes.
5 Marinated Meat Pot Kui The pot kui operated by Old Godown Traditional Pot Kui General Store has various tastes and unique flavors, with sliced chicken pot kui, beef pot kui, steamed meat pot kui, sliced lungs pot kui, and veggie pot kui as its featured varieties, in addition to the oxtail soup of Old Godown Traditional Pot Kui General Store. Although Old Godown deals with traditional snacks, its transparent tables and white wallpaper are refreshing and quite stylish.
6 Dandan Noodles Dandan noodles are a famous Chengdu snack. It is made of flour rolled into noodles, boiled, and scooped with fried minced pork. The noodles are thin, the marinade is crispy, salty and slightly spicy, and the aroma is very tasty. This dish is widely spread in Sichuan and is often used as a snack for feasts. The most famous of the dan dan noodles is Chen Bao Bao's dan dan noodles, which was created in 1841 by a peddler named Chen Bao Bao in Zigong. The name comes from the fact that it was first sold along the streets on a stretcher. In the past, dan dan noodles were sold on the streets of Chengdu in two compartments of a medium copper pot, one to cook the noodles and the other to stew chicken or hooves. Nowadays, most of the dan dan noodles in Chongqing, Chengdu and Zigong have been converted into stores, but they still maintain their original characteristics, especially the dan dan noodles in Chengdu, which have the strongest characteristics.
7Long Dumpling Hand Founded in the 1940s, when Zhang Guangwu of the "Thick Flower Tea House" on Chunxi Road and a few other fellows discussed a joint venture to open a dumpling hand store, the store name was harmonized with the sound of the Chinese character "thick", and also took the meaning of "the dragon and phoenix presenting good fortune", and named it "Long Dumpling Hand". The main features of the Dragon Dumpling are: thin skin, tender filling and fresh soup. The skin is made of special flour with a few ingredients, rubbed and kneaded slowly, and rolled into a translucent shape that is "as thin as paper and as fine as silk". The meat is tender, smooth and flavorful. The original soup of Longbei is made from several parts of chicken, duck and pig, which is stewed and simmered slowly. The soup is white, thick and fragrant.
8 Zhong Dumplings The founder, Zhong Shaobai, originally named the store "Xie Senmao", started hanging the signboard "Zhong Dumplings on Lai Chi Lane" in 1931. The main difference between Zhong Dumplings and northern dumplings is that they are stuffed with pork and no other fresh vegetables, and are served with a special red oil, which is slightly sweet, salty, and spicy, giving them a unique flavor. Zhong Shui Dumplings are characterized by thin skin (only 50 grams for 10 dumplings), fine ingredients (top quality flour, selected pork with its tendons and skin removed), tender filling (all* processed with good temperature and moisture, and the meat filling is tender and dregs-free), and fresh flavour (all* auxiliary ingredients, red oil, and original soup).
9 Han Baozi The famous Chengdu snack Han Baozi has a history of more than 80 years since its establishment. 1914 Wenjiang Han Yulong opened the "Yulongyuan Noodle Shop" in Chengdu's Nandajin Street, which was firmly established in Chengdu because of the extraordinarily fresh flavor of its buns. After the death of Han Yulong, his son Han Wenhua took over the business, he carefully explored and practiced in the practice of buns, created "South shrimp buns", "ham buns", "fresh meat buns" and other varieties of food in Chengdu, a hit in the food trade, the reputation has spread. Later, Han Wenhua simply specialized in buns and changed the name of his store to "Han Baozi", and the business became more and more prosperous. From the pre-liberation period to the present, Han Baozi in Chengdu, Sichuan and even the whole country, has been enjoying a long-lasting reputation
10 cold noodles Founded in Nanchong at the end of the Qing Dynasty. Founder Xie Tianlu in Nanchong ferry shed selling cold noodles, its cold noodles tender and refreshing, spices spicy flavor, and gradually sold out the fame, Xie family will be passed down from generation to generation to specialize in selling cold noodles, and then formally run the North Sichuan cold noodles store. Now spread throughout the province, become a famous snack.