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See eight authentic Chengdu snacks and their origins
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< Chen Mapo Tofu > It is a well-known shop named "China Time-honored Brand" by the country. It was founded at the beginning of Tongzhi in the Qing Dynasty (1862) and opened in Wanfuqiao in the northern suburb of Chengdu. Formerly known as Chen Xingsheng Restaurant, the chef is Chen Chunfu's wife. The tofu cooked by Chen is red and bright, and the beef is crisp and fragrant, hemp, spicy, fragrant, crisp, tender, hot, and full of Sichuan flavor. Chen's tofu soon became famous, and food seekers are eager for it. Scholars and poets often come here. Some busybodies look at the pockmarks on Chen's face, so they call it "Chen Mapo's tofu", which makes it a beautiful talk to leave without a path. Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop". At the end of Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.
< Dandan Noodles > Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook them, and spoon the fried pork powder. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a feast snack. The most famous one in Dandan Noodles is Dandan Noodles, a peddler named Chen Baobao in Zigong City, which was founded in 1841. It was originally named after peddling along the street with a burden. In the past, Dandan Noodles, who walked the streets in Chengdu, used a copper pot to separate two compartments, one for cooking noodles, and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to store management, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.
< Han steamed bun > The famous snack Han Baozi in Chengdu has a history of more than 81 years since its establishment. In 1914, Han Yulong, a native of Wenjiang, opened a "Yulongyuan Noodle Shop" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of the exceptionally delicious taste of its steamed buns. After the death of Han Yulong, his son Han Wenhua took over the business. He carefully explored and practiced the method of steamed buns, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu's food and beverage industry and spread like wildfire. Later, Han Wenhua simply specialized in steamed buns and changed its store name to "Han Steamed Buns", and the business became more and more prosperous. From before liberation to now, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even the whole country.
< Zhong dumplings > Founder Zhong Shaobai, whose original store name was "Xiesenmao", began to hang out the signboard of "Lizhi Lane Zhong Dumplings" in 1931. The main difference between bell dumplings and northern dumplings is that they are filled with pork, without other fresh vegetables, and are served with special red oil, which is slightly sweet and salty, spicy and unique in flavor. Bell dumplings have the characteristics of thin skin (only 51g for 11 dumplings), fine ingredients (fine flour, selected pork with tendons removed and peeled), tender stuffing (all by mastering the temperature and moisture during processing, making the meat tender and slag) and fresh taste (all by auxiliary materials, red oil and original soup).
< Husband and wife lung slices > A well-known flavor dish in Chengdu. According to legend, in the 1931s, near Shaocheng, Chengdu, there was a man named Guo Chaohua, who, together with his wife, was engaged in manufacturing and selling cold beef and lung slices. The couple personally operated them, walking around the streets and selling them with baskets. Because of their fine production and unique flavor, the cold lung slices they operate are deeply loved by people. In order to distinguish them from ordinary lung slice stalls, people call them "husband and wife lung slices". After the establishment of the store, we pay more attention to the materials, replacing the original single lung with beef, heart, tongue, belly and scalp, and the quality is improving day by day. In order to maintain the original flavor of this dish, the name of "Couple Lung Tablets" has been used ever since.
Supplement: Four cheats, let Chengdu snacks spread all over the world
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It's not delicious but tea soaked rice
"It's not delicious but tea soaked rice" is a Sichuan proverb.
Tea, which is just ordinary coarse tea, is very cheap. Soak in a big pot to quench your thirst. When eating, because there is no soup, I pour the tea into the bowl and soak the rice.
vegetables are also very simple, just like "bathing kimchi". Put some leftover bits and pieces of vegetables, such as radish skin, green bamboo shoots and green vegetable stalks, into a pickle jar and soak for a day and a half to eat. Kimchi itself is green and red, and then a spoonful of Chili oil is poured on it, which is more colorful.
at this time, the tea has soaked the rice. Eating, tea, rice, kimchi crisp, tender, salty, fresh, plus a little spicy, really makes people want to stop, even eating three bowls is enjoyable.
portable hot pot
when it comes to Sichuan, everyone will think of a word-hot pot. Hot pot, which has become a representative of Sichuan food culture, has also derived a series of eating habits.
Walking in the street is a well-decorated hotpot restaurant; Take a look in the alley, Mala Tang's family is next to each other, and the same red table and stool are cheap and real, which is called "small hot pot".
it is said that eating hot pot is addictive. Especially pretty girls. Walking downtown, I suddenly want to eat hot pot. What should I do? Some people buy it and others sell it. Smart vendors, with small coal stoves in one hand and aluminum pot in the other, put it up when they find a clearing, and immediately the red waves roll and the fragrance overflows. Many pretty girls came at once; Choose a few strings of side dishes, get out of the pot, get out of the pot, dip in Chili noodles, and eat like no one's watching. Within a few minutes, I satisfied my hot pot addiction, then wiped my mouth, made up my makeup, combed my hair, and carried my handbag on my back, just like a lady.
this kind of stall is nicknamed: portable hot pot.
the art of pepper
when it comes to Sichuan cuisine, the first thing that comes to mind is pepper. In fact, spicy taste only accounts for a small part of Sichuan cuisine, but in Sichuan cuisine, the use of pepper has reached the height of a cooking art.
Simply talking about the most common Chili noodles seems simple, but it is actually rich in content. There are two kinds of peppers mainly produced in Sichuan; One is very spicy "morning pepper" and the other is not too spicy "two thorns" (of course, spicy and not spicy are the standards of Sichuanese, so don't be fooled). Generally, these two kinds of peppers are used to make Chili noodles, and the proportion of these two kinds determines the degree of spicy.
For example, chicken nuggets with red oil, a home-cooked dish, is said to be a fastidious shop. There are 18 kinds of ingredients, including 5 or 6 kinds of peppers. There are a lot of pots and pans on the case table, which makes people respect.
When the master starts to wield a knife, a chicken will be chopped to pieces. Holding a small spoon, walking between jars like wearing a Hua Hudie, one spoon on the left and one spoon on the right, people are dazzled, and they completely forget that they have a long stream of water. Generally, peppers used for cooking are divided into dried peppers, fresh peppers, pickled peppers, chili noodles, chili segments, chili oil, green peppers, red peppers ... What to cook, what peppers to use, and how spicy they are, which is absolutely not ambiguous. Although it comes down to a "spicy" taste, if you don't understand these rules, it's like eating western food with the wrong knife and fork. Even if you eat it in your mouth, you will inevitably be laughed at.
boiled xx
When foreigners come to Sichuan, ordering food is a difficult problem. Looking at the whole article, there are piles of peppers, and even the names of dishes without spicy words are easily afraid to start, in case of being ambushed. I finally found a "boiled xx", thinking that boiled things will not be too spicy, so don't worry! Wait until the food is on the table, it's silly. The face is covered with red, pepper and red oil. If you come to miss Shanghai, you will faint immediately. I have seen someone argue with the store angrily, saying that it was the wrong dish; In the end, of course, I fled in the laughter.
In fact, "boiled water" is a special feature of Sichuan cuisine, so you must order authentic Sichuan cuisine. The content of boiled water is very rich, including boiled meat slices, boiled beef, boiled beef, boiled beef tripe, boiled bullfrog ... The textbook says that the characteristics of boiled water are "hemp, spicy, fresh and hot". It can be roughly understood from the production of vegetables: first prepare vegetables: celery and garlic seedlings, cut into sections; Green bamboo shoots, sliced. Add a little starch to the meat slices and mix well. (I think it's best to have more vegetables and less meat.) Stir-fry a little oil, add watercress, and stir-fry until the oil turns red. Add a little soup. When the soup boils, throw in all the vegetables and meat slices, cook it slightly (remember not to cook it for a long time) and then pour it into the basin. Finally, the most important process: pepper noodles, Chili noodles, sprinkle them in large quantities, and then pour a layer of boiling oil. A pot of "boiled pork slices" that was still squeaking came to the table.
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