Beijing's Jiao Huan, honey sesame flower, pea yellow, Ai Wo Wo, fried liver popping tripe.
Shanghai's crab shell yellow, Nanxiang small steamed buns, small Shaoxing chicken porridge.
Tianjin's gabbage, doge's buns, ear-eye fried cake, pasted meat and potatoes boiled small fish, mallet fruit, Guifaxiang big twist, five spice donkey meat.
Taiyuan quebracho, knife-shaved noodles, pulling pieces.
Xi'an's beef and mutton steamed buns, Qianzhou pot helmets, Lanzhou's ramen, oil pot helmets.
Roasted mutton, naan and rice in Xinjiang.
Shandong's pancakes.
Scallion oil fire roast, soup dumplings, three-din dumplings, crab roasting wheat in Jiangsu.
Zhejiang's short-cream pancake, Chongyang chestnut cake, fresh meat brown rice, shrimp-exploded eel noodles, and purple rice with eight treasures.
Anhui's Lapa congee, big rescue, Huizhou cake, bean skin rice.
Fujian oyster cake, hand-held noodles, five-spice bundled hooves, and Dingbian paste.
Taiwan's Duo Xiaoyue Danzai Noodles, Eel Noodles, and Golden Claw Rice Noodles.
Hainan's fried rice, bamboo rice.
Henan's jujube pot helmets, sugar caramelized cakes, egg sacks, blood tea, and shredded chicken rolls.
Hubei's three fresh bean skins, Yunmeng fried fish noodles, hot dry noodles, and Dongpo cakes.
Hunan's new rice, brain marrow rolls, rice noodles, eight treasures turtle and goat soup, and stinky tofu from the Palace of Fire.
Guangdong chicken cakes, egg puffs, iced meat lasagna, Cantonese mooncakes, crispy lotus seed paste buns, spiky buns, pink fruit, thin-skinned fresh shrimp dumplings and congee, jade rabbit dumplings, and dry-steamed crab roasting wheat.
Guangxi's big meat brown, Guilin horse meat rice noodles, fried vermicelli worms.
Sichuan's egg baked cake, dragon copied hands, glass roasted wheat, dan dan noodles, chicken wire cold noodles, lai tangyuan, Yibin burnt noodles, husband and wife lung slices, lamp shadow beef, steamed beef in a small cage.
Guizhou's intestinal noodles, silk dolls, yelang noodle fish, and lotus leaf patties.
Yunnan's marinated beef, roasted bait pieces, and over-bridge rice noodles.
10 unforgettable Chengdu snacks
1, Ma Po Tofu
Chen Ma Po Tofu is named by the state of a "Chinese old-fashioned" 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, minced meat soup
70 years ago, Shapingba Magtsekou ancient town of the water jetty, there is a butcher surnamed Wang every day to sell meat leftover minced meat, at a low price to deal with. Wang's daughter-in-law Zhang felt pity, so the street up to sell minced soup stall, with pork, pork bones with peas 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, two sister rabbit ding
Two sister rabbit ding in Chengdu is very famous, it is most famous for rabbit ding meat more bones less, do not add the rabbit head, spices, plus two sister's special method of distribution, 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.
4, Various tastes of pot kuih
The pot kuih operated by Old God City Traditional Pot Kuih General Store has various tastes and unique flavors, with slices of chicken pot kuih, beef pot kuih, steamed meat pot kuih, slices of lungs pot kuih, and veggie pot kuih as its characteristic varieties, and in addition, the oxtail soup of the Old God City Traditional Pot Kuih General Store is also very characteristic. Although Old Godown deals with traditional snacks, its transparent tables and white wallpaper are refreshing and quite fashionable.
5. Dan Dan Noodles
Dan Dan Noodles is a famous Chengdu snack. Flour rolled into noodles, boiled, scooped on the fried minced pork and become. The dish noodles thin, crisp marinade, salty and slightly spicy, fragrant, very flavorful. 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 changed into stores, but they still maintain their original characteristics, especially the dan dan noodles in Chengdu, which have the strongest characteristics.
6, husband and wife lung slice
Chengdu region everyone knows a flavorful dish. 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, traveling the streets and alleys, 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 until now.
7, Lai Chi Lane Zhong Dumplings
Founder Zhong Shaobai, whose original name was "Xie Senmao", began hanging out the signboard "Lai Chi Lane Zhong Dumplings" in 1931. The main difference between Zhong Dumplings and northern dumplings is that the dumplings 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 have the characteristics of thin skin (10 dumplings are only 50 grams), fine material (top quality flour, selected pork with its tendons and skin removed), tender filling (it all depends on the temperature and moisture during the processing, which makes the meat tender and residue-free), and fresh flavor (it all depends on the auxiliary ingredients, red oil, and the original broth).
8. Dragon Dumpling
Founded in the 1940s, Zhang Guangwu of the Chunxi Road "Thick Flower Tea House" and a few other fellows discussed a joint venture to open a dumpling store, and the name was harmonized with the sound of the Chinese character "Thick", and also took the meaning of "dragon and phoenix presenting good fortune", and named it "Dragon Dumpling". 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 filling 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.
9, cold noodles
Founded in Nanchong in the late 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.
10, Han Baozi
Chengdu's famous snack Han Baozi from the start has been more than 80 years of history. 1914 Wenjiang Han Yulong in Chengdu, south of the Golden Street to open the "Yulong Garden Noodle Shop", because of its buns of extraordinarily fresh flavor in Chengdu to establish a firm foothold. 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 pre-liberation to the present, Han Baozi in Chengdu, Sichuan and even the country, has been enjoying an enduring reputation.