Douban is one of the main auxiliary materials for cooking authentic Sichuan cuisine, so both urban and rural residents in Sichuan have the habit of homemade douban, and douban workshops and douban factories can be seen everywhere. Pixian watercress has a production history of 100 years, and its characteristics are spicy, crisp and red. Used for cooking, especially for enhancing color and fragrance, it is known as the "soul of Sichuan cuisine". In particular, Sichuan-style pork, watercress fish and Mapo tofu cooked with Pixian watercress. It has a strong Sichuan flavor and is recognized as a representative work of Sichuan cuisine. The price is around 10 yuan.

Qingchengcha

Qingchengshan has a long history of tea production and rich varieties of tea color. According to Mao Wenxi's Tea Spectrum in the Five Dynasties, "Qingcheng, the source, tongue, beak and wheat are formed by its tender buds". Qingcheng Xueya is created in recent years by absorbing the advantages of traditional tea-making technology and exploring the production technology of ancient famous tea according to the characteristics of Qingcheng tea. The price is around 80-300 yuan.

Quanxing Daqu

China famous wine is an old brand, with the reputation of "fine wine is like poetry". Originated in Qianlong period of Qing Dynasty, Shanxi people opened a restaurant in Chengdu and brewed it according to Shanxi Fenjiu technology. After continuous improvement, we finally created a unique brewing method and brewed a unique "Quanxing Daqu". The name "Quanxing" means "full prosperity". The price is about 80- 100 yuan.

1) Chen Mapo Tofu Chen Mapo Tofu is a nationally named "China Time-honored Brand". Founded at the beginning of Tongzhi in the Qing Dynasty (1862), it opened at Wanfuqiao in the northern suburb of Chengdu. The restaurant was originally named Chen, and the chef is Chen Chunfu's wife. The tofu cooked by Chen is red and bright, and the beef is crispy, spicy, fragrant, crisp, tender and spicy, and full of Sichuan flavor. Chen's tofu soon became famous, and foodies flocked to it. Scholars and poets often come here. Some busybodies look at the pockmarks on Chen's face and call them "Chen Mapo Tofu", which makes it a beautiful talk that there is no way out. Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop". In the late Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.

2) Shuangliu rabbit head is also called Shuangliu mom rabbit head. It has been ten years since it opened its shop. In 2003, the head of "Mother Rabbit" was registered in the State Trademark Office. Shuangliu female rabbit head is deeply loved by consumers in Rongcheng and other places because of its hemp, spicy and fragrant characteristics, which is suitable for mass consumption.

3) Guo Kui Sichuan has a snack called Guo Kui, which is homophonic with Guo Kui, but it is not a category. Mostly used for snacks, snacks, not staple food, self-contained. According to materials and practices, it can be divided into more than 30 varieties. China has a vast territory and abundant resources, and there are many kinds of snacks. Although there is a word difference, it has taken Wan Li Road. If you want to visit and taste one by one along the way, you have to travel more than 1000 miles.

4) Legend has it that in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua. Together with his wife, he was engaged in manufacturing and selling cold lung slices. The couple personally operated, walked the streets and sold baskets. The lung slices they sell are actually scalp, heart, tongue, tripe and beef, and they don't need lungs. Pay attention to the selection of materials, elaborate production and seasoning. Husband and wife lung slices are big and thin, waxy and tasty, spicy and delicious, tender and slag. Deeply loved by the masses, in order to distinguish it from other lung films, it is called "husband and wife lung films". After the establishment of the store, we pay more attention to the materials and improve the quality day by day. Later, public-private partnership, Guo couple merged into Chengdu catering company in Sichuan Province. After decades of efforts by the company, the couple's lung slices have become famous snacks. By the 1980s, catering companies had registered the trademark of "Couple Brand" for "Lung Tablets", and the Ministry of Internal Trade also awarded the honorary title of "China Time-honored Brand" to "Husband and Wife Lung Tablets", which became one of the Sichuan dishes that foreign tourists must taste when they came to Sichuan.

5) Second Sister Tu Ding Second Sister Tu Ding is very famous in Chengdu. Its most famous is that the rabbit meat has many diced bones and no rabbit head. The seasoning is added with the secret recipe of the second sister, which is delicious and delicious. Second sister's "rabbit" series also includes spiced halogen rabbit, red plate rabbit and spicy diced rabbit. In addition, Erjie Rabbit Ding Store also deals in a variety of cold dishes, such as chicken nuggets with red oil, white meat with garlic paste, cold lung slices, spiced tendons and so on.

6) Dandan Noodles Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very 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 banquet snack.

7) Long Wonton was founded in the 1940s. At that time, Zhang Guangwu of "Mihua Teahouse" on Chunxi Road and other guys discussed opening a joint-venture wonton shop. When choosing the name of the store, it is called "Dragon Wonton", which also means "Dragon and Phoenix are auspicious". The main features of Long Wonton are: thin skin, tender stuffing and fresh soup. Parchment paper is made of super flour with a little ingredients and slowly kneaded into a translucent shape of "as thin as paper and as thin as silk". The meat is tender and smooth, mellow and delicious. The original soup of Dragon Wonton is made of chicken, duck and pig through stewing. The original soup is white, thick and fragrant.

8) Zhong Dumplings Zhong Dumplings began in the 19th year of Guangxu, with the founder Zhong, formerly known as "Xie Senmao". 193 1, and hung the signboard of "Lizhi Lane Bell Dumplings". Known at home and abroad for its unique flavor, it is a famous snack in Chengdu. China Ministry of Internal Trade, China Cuisine Association and National Food and Beverage Green Engineering Committee awarded the titles of "China Time-honored Brand", "China Famous Snack" and "Green Catering Enterprise" respectively. The main difference between glutinous rice balls and northern glutinous rice balls is that they are all filled with pork, without adding other fresh vegetables and with special red oil, which is slightly sweet, salty and spicy and has a unique flavor.

9) Hamburger, a famous snack in Chengdu, has a history of more than 80 years since its establishment. 19 14 Han Yulong, a native of Wenjiang, Chengdu, opened a "Yulong Garden Noodle Restaurant" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of its exceptionally delicious buns. After Han Yulong died, his son Han Wenhua took over the business. He carefully explored and practiced the method of making 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 catering industry and spread like wildfire. Later, Han Wenhua simply made steamed buns and changed the name of the store to "Han Xiaolongbao", 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.

10) North Sichuan bean jelly is made from high-quality peas by shelling, soaking in water, grinding into fine pulp, filtering to remove residues, and precipitation and dehydration to make bean powder. Heat and stir to paste, and put into pots and plates for later use. There are many ways to make bean jelly, but mung beans and rice can also be used to make bean jelly with different tastes, and the nutritional value and influence of bean jelly.

1 1) steamed cakes are made of rice and glutinous rice, which are pounded into rice flour in a nest at a ratio of 9: 1, then screened out by reeds and fried with fire. In the process of frying powder, we should pay special attention to the heat. When the fire is over, it will explode. The fire is not enough, and the rice noodles are raw. Fried rice noodles must be screened before they can be put into the jar for later use. When steaming cakes, sprinkle wet rice flour with clear water, put it in a wooden steamer with mussel shell as spoon, then gently fill and flatten the rice flour, add some white sugar, brown sugar, sand washing or glutinous rice balls on it, put a small amount of lard in it, cover it with a wooden cage, and steam it in the pot. It only takes a few minutes to steam. Steamed cakes are like horseshoes, but smaller than horseshoes Its color is bright white or red and yellow in white, only the size of a bite. Vendors selling steamed cakes often carry a burden. Raw materials such as utensils, wooden cases and rice noodles are carried in front, while stoves, charcoal, iron pots and steamers are carried behind. The steamer for steamed cakes is particularly particular, and the wood of willow or paulownia trees must be used. Trees must be dried after being cut down, and the steamer made in September of the lunar calendar is durable.

12) Leaf rake Leaf rake is a famous soft cake food with a history of thousands of years. Raw material formula (100 ingredients, each weight 100g): leather: 5 kg of glutinous rice, 7.5 g and 750 g of cooked lard. Fermented rice: stuffing can be made in a variety of ways, including rose, sesame, sand washing, bean sprouts, meat stuffing, golden hook, shrimp and crab roe.

12) Leaf rake Leaf rake is a famous soft cake food with a history of thousands of years. Raw material formula (100 ingredients, each weight 100g): leather: 5 kg of glutinous rice, 7.5 g and 750 g of cooked lard. Fermented rice: stuffing can be made in a variety of ways, including rose, sesame, sand washing, bean sprouts, meat stuffing, golden hook, shrimp and crab roe.

13) Sweet water surface Sweet water surface is a famous specialty snack in Sichuan. Named after the reuse and reproduction of soy sauce, it tastes sweet. This kind of noodles mainly highlights the sweetness, followed by the sour taste of mature vinegar, supplemented by the fragrance of ginger and garlic juice, the crispness of bean sprouts and the spicy taste of pepper. There are also different flavors of sweet water in other places. Noodles on sweet water surface are thick, unique in flavor and long in aftertaste.

14) Sanpao Sanpao is a famous snack in Sichuan, mainly made of glutinous rice. They are named "Three Cannons" because they sound like "projectiles" when throwing glutinous rice balls. When eating, it is accompanied by "old eagle tea", which has a unique flavor.

15) Lai Tangyuan Lai Tangyuan has a history of one hundred years. Lai Yuanxin, the boss, started selling jiaozi along the street in Chengdu from 1894. His jiaozi is not rotten when cooked, showing no mud, and does not stick to chopsticks, teeth or mouth when eaten. They are moist, sweet, smooth and soft, and are the most famous snacks in Chengdu. Nowadays, glutinous rice balls have always maintained the quality of time-honored snacks. Its color is smooth and white, its skin is soft and waxy, its sesame oil is heavy and its nutrition is rich.