Fresh leaf cake
Don't be stumped by those handicrafts with Sichuan characteristics. Going to delicious street first is the right way. Leaf cakes, steamed cakes, egg cakes, dragon hands, pork intestines powder, Dandan Noodles, Sanpao, Bangbangji, 1 steamed dumplings, Zhang Fei beef, Jundun Guokui, sweet water noodles, three-in-one sauce, camellia oleifera, cold rolls, bean curd, buckwheat noodles, sugar and oil fruits, etc. Just look at the names of snacks and you will know that even a big eater can't finish it in one day, let alone. It is most reasonable to eat snacks while shopping. The street name of delicious street is full of Sichuan flavor, and the Sichuan version of delicious is delicious mouth. In Sichuan dialect, the word "delicious" is not derogatory at all, but a compliment to oneself.
There are always people selling leaves and flowers in front of the shop, and the girls in blue and white flower coats are busy. In addition to leaves, this shop also has snacks such as egg cake, steamed cake and cold cake. Ye Er Ba is a flavor snack in urban and rural areas of Sichuan, because it is often steamed with banana leaves, corn leaves or zongzi leaves. This kind of packaging, which retains the ancient natural style, not only endows the leaves of snack plants with fragrance, but also conforms to the current environmental protection trend. Steamed leaves lie comfortably on the green leaves, naturally stained with light yellow-green, just like an oval sphere carved from green jade, fresh and beautiful, which makes people irresistible. The skin of leaf cake is made of rice and glutinous rice, similar to the practice of dumpling skin. However, the proportion of rice is higher than that of glutinous rice balls, so it tastes less sticky and has certain toughness. There are two kinds of stuffing in the bag: sweet and salty. The sweetness is mainly rose, jujube paste, bean paste, sweet-scented osmanthus and sugar. Salty taste is a specialty of Yibin, giving people a salty feeling. It is easy to tell whether the leaves are salty or sweet: those with bright red dots are sweet and those with bright green are salty. There is no express provision, it is a practice.
Gluttonous chicken in Chengdu
Gilbert's copyright originally belonged to Leshan, which has been further developed in Chengdu. In Chengdu dialect, pottery pots, pots and bowls are collectively called "bowls". "beggar chicken" sounds like a chicken in a pot, but after years of evolution, a bowl of ingredients has long gone beyond the scope of a single chicken. In addition, it is also like a string of incense in form. In addition to chicken slices in different parts, the skewers on bamboo sticks can also be vegetables such as lotus root, potato, kelp and wax gourd. But the practice of calling flower chicken is different from stringing incense. Beggar chicken is a cold pot, which needs to be cooked first and then seasoned in a bowl. The bowl is filled with rattan pepper oil, fried sesame seeds, Chili noodles, spices, chicken soup and other seasonings. You can take it with you.
About the flavor of beggar chicken, an important secret recipe is the use of seasoning rattan pepper oil. Rattan pepper is almost used to cook beggar chicken. The mixture made of rattan pepper oil is slightly yellow-green, hemp but not greasy, and fragrant. With the strange fragrance, there is a fresh feeling of Shan Ye. The fresh and spicy taste of rattan pepper is attached to the chicken and gives off, which just gives the taste buds a mild stimulus. It is different from ordinary pepper, strong and simple, making people numb. "Modest gentleman, gentle as jade", gentleman in pepper, rattan pepper can do it.
Qite Drink Xia Liang
Walking in the delicious street, I saw a strange drink when I was thirsty. At first I thought it was foam tea or something. I asked the bartender if it was cold shrimp. Of course, the shape of white shrimp is not what we usually eat, such as river shrimp, grass shrimp and knife shrimp. It is made of rice, hence its name, because it looks a bit like shrimp, which means "cool summer". The practice of shrimp cooling is not complicated. After grinding rice into slurry, pour it into a colander. After leaking the spoon, the rice slurry falls into the boiling water, forming a shrimp-like rice slurry ball with two sharp ends and a round middle. After cooking, put it in clear water to cool, smooth and soft, sweet and delicious.
There are many delicious diners in the street, including Chinese and foreign people, men, women and children, and young monks in cassock. People are eating in full swing. If you are not in a hurry, find a place to sit down and eat slowly at the table and chair in front of the store. If you are in front of a good store, there are often people who are responsible for occupying seats and ordering food. Among the diners coming and going, there are many people whose right and left hands are busy holding a pile of food.
The comfort of Chengdu people is reflected in food and bamboo chairs. At the corner of the street, under the shade of a tree, several bamboo chairs are set up, which is a teahouse. You can make a cup of tea and make a dragon gate array. If you want to go to an old Chengdu-style teahouse, heming Teahouse in People's Park is a wise choice. Go in from the main entrance of the park, turn left not far away, see a teapot-shaped washing place, and you will arrive at heming Teahouse. In the distance, I saw handfuls of bamboo chairs around the wooden table under the shade of bamboo forest. As I approached, I heard the bamboo chair creaking, the voice buzzing and the melon skin crumbling. It's for "three leisure": drinking, chatting and eating. Most of the tea in Gaiwancha is cheap scented tea. Chengdu people have a "scented tea complex". Jasmine tea has cultivated the taste and smell of several generations of Chengdu people. Chengdu rearranged the order of seven things to open the door, as if Chengdu would be paralyzed without this bowl of tea. It doesn't matter what you drink here. The important thing is to bask in the sun, pose with tea friends, ask people to pinch their arms and legs, comfortably pull out their ears, or play mahjong. Unconsciously, time flows slowly like water. Chengdu, a city that doesn't want to leave when it comes.
Hot "three shots"
If all snacks in Haochi Street are awarded the Best Auditory Effect Award, it must be the "Three Guns". The guy who "fired" was not high-tech, but a wooden board with 12 copper coins stacked in two rows. Behind the board is a big dustpan full of soybeans. I saw the bartender take out three ciba balls from the iron pot. With a wave of his hand, the Ciba ball bounced off the chessboard and landed in the dustpan with a bang. Just as the onlookers were in shock, with two "gunshots", two groups of Bazin flew into the soybean. Because bazin ball hits the board, two or two stacked copper plates collide with each other and make a sound effect, which is the origin of the name of Sanpao snack. After three pieces of Bazin cakes are wrapped with fried soybeans, they are poured with brown sugar juice and sprinkled with cooked sesame seeds to make three "shells" that are delicious, sweet, soft and hot. In fashionable terms, this kind of performance is just a show. However, just playing tricks or gimmicks can sometimes really add some added value.
The name of Russian rice rolls looks a bit strange, and the signboard of the same store also indicates that rice rolls is a snack. What is the difference? Curious, I couldn't help asking for a bowl to taste. It turns out that the scab is small intestine, the fat intestine is large intestine, and the powder is sweet potato noodles. Intestinal fat powder can be divided into two categories: red taste and white taste. Red flavor is a common red oil in Sichuan cuisine, while white flavor is not spicy. A Russian rice rolls in Jinli tastes ordinary. It's not that I'm prejudiced against things like large intestine and small intestine, but that I ate bloody sausages in a small shop in an ancient town around Chengdu, and I couldn't help saying "so relaxed and comfortable" in the Sichuan dialect I'm learning now. The Sichuanese at the same table are also one voice.
Chengdu biaozhi gourmet hotpot
In fact, Jinli snacks have many advantages, such as rich varieties and relatively hygienic appearance, and many snacks can be practiced. However, because its customers are mainly tourists, just like any tourist-oriented food street, there are inevitably some disadvantages: the price is too expensive, and many snacks taste mediocre. The universal truth is that if you have more time, you can go to the local main business, not necessarily conspicuous stalls and small shops.
Chuanxiang plays an important role in Chengdu snack circle, covering the most representative "spicy" in Chengdu. Furthermore, string incense shows the leisurely and harmonious life attitude of Chengdu people.
The process of making string incense is not complicated. First of all, you have to boil a large pot of spicy soup similar to the bottom of hot pot. In the soup, there are all kinds of spicy spices, such as ginger, garlic, mustard, cloves and so on. In addition, there are Sichuan Sanjiao pepper, pepper and pepper. Therefore, it is so spicy that it is not dry and stagnant, with a sense of hierarchy and charm. This is Taste Story. Then prepare more than N bamboo sticks about a foot long, put potato chips, lotus root slices, auricularia, kelp, cauliflower, lettuce, wax gourd, konjac, spinach and other vegetables, as well as chicken gizzards, sliced meat, beef omasum, sausage, squid and other meat pieces on the bamboo sticks, and you can start a business.
Choose your favorite food, the stall owner will prepare it for the diners, or sit on the low stool next to it, or stand next to this big hot pot and eat it directly. If you like spicy food, you can dip it in Chili noodles.
Most of the diners next to them are nearby residents. Some mothers bring their sons, some girlfriends come, and some eat hard by themselves. In a short time, a pile of empty bamboo sticks were placed in front of them, and the bamboo sticks were counted to complete the checkout.
The seemingly inconspicuous string of incense is dotted with every ordinary day in Chengdu people's diet life all year round. Recently, many foods are rising in price, and some people posted on the Internet lamenting that the string of Chengdu has risen from ten cents to ten cents. You might think, isn't it just 20 cents? It's still strange that even the unit price has "points" now! If you know that people in Chengdu often eat this dish for hundreds of dollars, maybe you can understand the feeling of the poster a little: it has increased by 20%!
Travel tips:
Huaxing Street fried egg noodles
Address: No.6-8 Huaxing Street, Li Pan, Chengdu.
Address: 62-63 Huaxing Street, Chengdu
Recommended: Guo kui, stewed meat, etc.
Tian Yu
Address: No.90 Huaxing Street, Chengdu
Recommended: cooking
Cao Jia Xiang Ming ting restaurant
Address: Caojiaxiang Vegetable Market, jinniu district, Chengdu.
Recommended: Braised tofu, fried kidney with scallion.
Qian Hai guanguan brochette
Address: Nianfeng Lane, Jinjiang District, Chengdu
Tel: (028)84476429
Recommended: Bobo Chicken
Zhang bean jelly
Address: Dongzikou, No.9 Dongcheng Gennan Street, Qingyang District, Chengdu
Recommended: jelly, sweet water, etc.
Tanxiao tofu pudding
Address: No.86 West Street, Qingyang District, Chengdu 13.
Heming tea house
Address: People's Park, Shaocheng Road 12, Chengdu