Spike potato: potato is the most common material, but Sichuanese can turn the ordinary into the unusual and make potatoes in various ways, and Spike potato is the representative. Spike potatoes are mostly sold in stalls in the streets and lanes, and are now fried and sold, named after their shape like fangs. Put the cut potatoes and some vegetables in the oil pan and fry them until they are golden, then mix them with other seasonings and add a little broken ears to make a mouth-watering spike potato. Spike potato is crispy outside and tender inside, full of fragrance and simple to make. It is a favorite snack in Sichuan.
Sugar-oiled fruit: Sugar-oiled fruit is one of the three wonders of Qingshiqiao because it looks like swan egg, also known as swan egg. Unlike other snacks in Sichuan, candied fruit is mainly spicy, sweet, crisp outside and waxy inside. Using glutinous rice and brown sugar as raw materials, the glutinous rice dumplings were fried into golden brown in an oil pan, sprinkled with a layer of fried sesame seeds, and three or four of them were tied into a string with bamboo sticks, which became a famous snack in the streets and lanes of Chengdu, sprinkled with caramel sweetness.
Dengying beef: Bashan and Sichuan are long in water, and Dengying beef is fragrant. Dengying beef is a famous traditional snack in Sichuan, which has a history of one hundred years, because the sliced meat is thin enough to get its name through Dengying. Dengying beef is very strict in material selection, and it must be made from calf's hind leg tendon meat through various processes. Dengying beef has a bright red color and spicy taste, and it tastes even better when used as a kind of appetizer.
Ye Erba: Ye Erba, formerly known as Ai Mo, is a popular holiday food in Sichuan. Yeerba is bright green in color, delicate, mellow and sweet in taste, and exudes the fragrance of lotus leaves. Ye Erba has two tastes, sweet and salty, to meet the taste needs of all kinds of people. The sweet stuffing is mainly bean paste with various dried nuts, and most of them add brown sugar on the surface to make the taste more mellow and sweet. The salty stuffing is mainly minced meat with sprouts. Ye Erba is suitable for all ages, and the lips and teeth are fragrant.
Ice powder: Ice powder is transparent in color, cold and sweet, tender and smooth in taste, which can quench thirst and relieve summer heat. It is the most indispensable delicious food in Sichuan in summer. Ice powder has two flavors of brown sugar and white sugar, which can be selected according to your own preferences. Some of them will be flavored with white sesame seeds, peanuts, raisins and so on. Ice powder is simple to make and low in price. It is the most common, summer-cooling and favorite snack in Sichuan night market.
Tofu brain: The raw material of tofu brain is soybean, which is a semi-finished product in the process of making tofu. Tofu brain has two flavors: salty and sweet. Sugar or brown sugar is usually added to the sweet one, and Chili oil and chopped green onion are added to the salty one, while Sichuan prefers spicy taste. Tofu is not only delicate in taste, instant in mouth and delicious, but also its nutritional value can not be ignored, and its absorption by human body is as high as 90%. A bowl of tofu brain with hot air is mouth-watering.
Burning noodles: Burning noodles are the most distinctive snacks in Yibin, Sichuan. Because of their heavy oil but no water, they can be directly ignited by fire. A special process that differs from other noodles in the process of making burning noodles is to spin dry, then add Chili oil and soy sauce to taste, and finally sprinkle with chopped green onion and fry peanuts. The burning surface is soft and strong, and the first entrance is smooth and tender, so savor the mouth and leave the fragrance.