In Chengdu, snacks are the most important thing, and of course, it also includes the whole Sichuan cuisine except Chengdu. For example, Leshan snacks, which are famous for their stilted beef and alms chicken, are almost common in Sichuan restaurants throughout Sichuan and Chongqing and the whole country. Huahua is also very interested in the names of Chengdu snacks, such as: Han steamed stuffed bun, dragon wonton soup, Zhong dumplings, Lai Tangyuan and so on.

▲ Dragon wonton soup

There are many kinds of pasta in Chengdu, such as fat sausage noodles, rabbit noodles, brain flower noodles, cowpea noodles, miscellaneous sauce noodles, crispy noodles and beef noodles. . . Today, we mainly recommend three kinds of noodles: sweet water noodles, slag noodles and Yibin burning noodles.

▲ Zhong Dumplings

Actually, in Chengdu, pasta is not the leading role, nor is it as important and meaningful as small noodles in Chongqing. My friends in Chengdu told me that they like noodles, but they don't have to, because there are too many delicious foods in Chengdu.

▲ Pork intestines powder

Like Rongchang bedding noodle in Chongqing, Yibin burning noodle in Sichuan is a very common pasta with regional characteristics. As the name implies, burning noodle is easy to burn because there is more oil and less water in the finished product, hence the name. The burning noodle is cooked with Yibin broken rice sprouts, sesame oil, kaempferia kaempferia, sesame seeds, peanuts, chives, pea tips or spinach leaves, etc.

The sweet water surface can be said to be a lout in the noodle industry, because when making noodles, it is not as fine as other noodles, and it doesn't need to be tossed. It looks like cutting bread into strips and then cooking it. The source of "sweet water" is the copied soy sauce made by boiling brown sugar, soy sauce and other seasonings in advance and cooling, not the copied and pasted one. Sweet water looks at a small bowl, two or three, but it's very real. Don't be greedy, just be full at seven points, or you'll end up screaming!

Let's talk about Zhazhamian, which is also a member of Chengdu pasta family, but it comes from the same brand as Dandan Noodles. It was created by an old woman named Cha Shufen in Yangma Town, chongzhou city, but it is also a household name in Chengdu. As a brand, there are many stores in Chengdu, including red oil and clear soup, crispy and delicious salt, and generally cold chicken slices and stewed hoof flowers.

The food in Sichuan and Chongqing is so high in oil. I still don't know why I haven't seen the fat people all over the street. Besides, they are all so delicious that I can't stop!