Sichuan specialty snacks

Eat in China, taste in Sichuan! Sichuan’s snacks are all-encompassing, and its snack culture is even more extensive and profound! Below are the Sichuan special snacks I have compiled for you. Foodies, lick your screen!

Bird's nest silk

Bird's nest silk from Zigong Niufo Town is also called "bird's nest cake" and looks like a flower roll. It is a kind of yeast noodle snack. A bunch of thick "noodle threads" are rolled together in a spiral shape, seemingly connected to each other. The dough is not as dry as ordinary Hanamaki. It is oily, pine and shiny, and there are a lot of sesame seeds dotted on it, which makes it feel sweet just looking at it.

Banbanqiao Fried Cake

Fried Cake in Banbanqiao, Neijiang Town, originated in the late Qing Dynasty. It is a fried glutinous rice snack. The oil for frying deep-fried pancakes must be vegetable oil, not salad oil. No wonder the color of the oil is so deep and bottomless. After the fried cakes come out of the pot, they are slightly concave in the middle and look like lamps. They are stacked vertically on the ceramic plate in a row of bright yellow colors, which is very appetizing. The fried cakes come in a piece of five pieces each. They have a crispy skin and soft filling, and the salty and sweet texture melts into the residue. The taste is good. It would probably be more palatable if paired with a bowl of steaming soy milk.

Gaoxian duck cake

Gaoxian duck cake, also called pig cake, is a famous snack in Gaoxian County, Yibin City. The skin is thin and tender, and a good duck cake will not stick to the leaves, chopsticks, or teeth! Legend has it that Gaoxian duck cake was created by Aunt Hou Longyu who was born in 1900. There are salty and sweet ones, the salty ones are bean sprouts, the sweet ones are roses and candied fruits. Among Gao County's duck cakes, He's duck cake is the best.

Sugar Sesame Cake

The shape of the Sugar Sesame Cake in Enyang Town, Bazhong is different from ordinary sesame cakes. Its middle bulges on both sides, forming a shape similar to a flying saucer; and There is a thin layer of melted brown sugar evenly spread on the inside, and it tastes crispy and slightly sweet when eaten alone. The authentic way to eat it is to take a small bite from the side and eat it with cold vegetables and noodles.

Luojiang Douji

The founder of Luojiang Douji is Yuan Tongru. By chance, Yuan Tongru ate at a chicken feather restaurant. There was no food or drinks, so the store made him a plate of sesame oil. After eating the tofu skin, he was inspired. After returning home, he used soybeans to try out a "bean chicken" that was more delicious than the tofu skin at Chicken Feather Restaurant to make a living.

Oil tea

Orange-yellow paste oil tea is paired with exquisite seasonings. The crushed rice dumplings are piled on top of the oil tea, and then mixed with a fine porcelain spoon in a bowl, and it becomes a paste. Bowl of oil tea. Unlike the oil tea in the north, Sichuan's mala is spicy, and the buns on top are crunchy and especially delicious. Camellia oleifera is found in Langzhong, Xichang and other places in Sichuan.

Jiangyou Zhanzhan

Those who are not from Jiangyou must not understand what a novel thing Zhanzhan is. In fact, to put it bluntly, it is a bit like Bobo Chicken in Chengdu, but it is very different. Zhanzhan is made by inserting toothpicks into various foods (such as potatoes, lotus roots, tofu, phoenix tails, bamboo shoots, etc.) and cutting them into small pieces. They are boiled in plain water before wearing. Then it comes with red and white flavored dipping sauce.

Zitong Crispy Cake

Zitong Crispy Cake, also known as crispy cake, is a traditional Han Chinese delicacy in Zitong, Sichuan and one of the local specialty pastries. In the old days, charcoal fire was used, but now it is baked in an infrared oven. The crispy texture is even and clear, fragrant and crispy, and melts into slag in the mouth. The varieties have evolved from one sweet type in the past to eight types including lemon, banana, pepper and salt.

Zitong Tablet Powder

Zitong Tablet Powder is also a specialty of Zitong, Sichuan. It is smooth and elastic, neat and well-organized. Pay attention to the seasoning when eating, and often add spicy and sour seasonings. Pour with black bean sauce, nest oil and high vinegar, chili sesame oil, and garlic mustard.

Inlaid bowl

Inlaid bowl, Zitong slice powder and Zitong shortbread are known as the three unique features of Zitong. The set bowl contains rake meat, crispy meat, fungus, yellow flowers, tofu skin, and seasonal vegetables. The meat is steamed all at once, and there is a large cake weighing several kilograms. When eating, you only need to cut off a strip, cut it into slices, boil it briefly in a clear soup pot or steam it in a basket before serving. Among the nine bowls used in field banquets, the inlaid bowl is the most important "bowl".

Niu Buddha Baked Elbow

The best thing about the Niu Buddha Elbow Baked in Zigong Niu Buddha Ancient Town is not the lean meat inside, but the skin and fat meat. The taste is fiery but not Soft and slightly elastic. When eating, use a knife to cut the elbow into small squares and take one bite at a time, which is very enjoyable.

Qianwei Pancake

Pancake is a famous snack in Qianwei, Leshan. I have eaten it at the famous Ye Granny Bobo Chicken in Leshan. Use a thin, almost transparent pancake half the size of a palm, wrap the mixed shredded radish + soybean rice + sugar + sesame noodles, and make a pancake. 10 pancakes are one portion. Serve with prepared sweet vinegar. Soak the whole pancake in vinegar for a short while. When dipping in vinegar, be sure to sandwich the pancake well so that it will fall apart easily. The taste is sweet and sour, with a bit of spiciness, the shredded radish is crunchy, and there are a few small soybeans, which are chewy when bitten.

Leshan shredded dried tofu

It is sold in the streets and alleys of Leshan city. Deep-fried soaked tofu is stuffed with shredded radish or kohlrabi, plus sugar and chili, or mustard. Put it in the sweet and sour sauce prepared by the seller, and then eat it, it is so comfortable. It is also famous for the "Sifang Dried Tofu" near Huangjiashan in Leshan.

Xichong Lion Cake

"Lion cake is crispy, crunchy, crunchy, crunchy." Lion paste was originally called Shouwang paste and was founded in the late Qing Dynasty. Sweet and crispy, melts in the mouth, rectangular, smooth surface, no beveled edges or corners, with different flower shapes and colors, golden like lion hair. Xichong Jincheng brand lion cake is relatively famous.

Glass Shaomai

The skin of Shaomai in the north is generally thicker. The skin of Shaomai here in Sichuan is thin. After steaming, the skin becomes translucent and translucent after being immersed in oil. The filling can also be seen after passing through the skin, so it is named Glass Shaomai. During production, multiple sheets of dough must be overlapped, and the dough must be as thin as silk. For breakfast, get half a basket, with a stack of cooked oily chili peppers and a bowl of kelp soup, it’s so delicious!

Square pot helmets

Square pot helmets are a specialty of Peng'an County, Nanchong. The common military camp pot helmets and brown sugar pot helmets are round, while Nanchong pot helmets are square. The skin is roasted until golden, crispy and sweet. There is also a can of cold Sichuan jelly inside the pot helmet, which makes it bulging. The skin of the pot helmet will also absorb the flavor of the jelly when you eat it.

Tofu brain water powder

One of the Zigong people’s breakfast is tofu brain water powder. During the Guangxu period of the Qing Dynasty, Chen Qingrong opened a snack shop in Ziliu Jingzheng Street, Zigong, named Qingrongsen, specializing in tofu noodle soup. It has been passed down from generation to generation and is now the fourth generation. The gouache is as thin as silver wire, with uniform roots, white and soft; the tofu brain is tender and fragrant, and is paired with crispy soybeans. Three kinds of food are combined to form the tofu brain gouache.

Luzhou White Cake

Luzhou White Cake is made from the finest rice, white sugar, osmanthus sugar and lard, and is refined using the sugar extraction method, so it is called Osmanthus Lard Sugar Extraction. White cake. Luzhou white cake is famous throughout Sichuan for its characteristics such as "beautiful, tender, fragrant, sweet and refreshing". The freshly baked white cake is white and moist, with a fragrant aroma that tempts the appetite.

Flower steamed bun

A Tibetan mooncake originating from the Qing Dynasty. It is a kind of pancake made of flour with a filling and molded pattern. It is commonly known as flower bun in the local area. It is now regarded as the physical embodiment of ethnic cultural exchanges and the Han-Tibetan family.

The deadly potato

The deadly potato in Xichang. Simple potato stalls are everywhere. , the skin of the head is fried crispy, but the inside tastes like mashed potatoes, and it's too sweet. Fried potatoes are stuffed with sauerkraut. After the large potatoes are cooked, they are dipped in sea pepper noodles, then cut in half in the middle, and sauerkraut is stuffed inside.

Yibin Zao Eggs

Yibin "Xu Fu Aged Zao Eggs" is made from fresh duck eggs pickled in slag. Use a bamboo stick as thick as your little finger to gently tap the eggshell. The eggshell is slightly cracked and the egg membrane is intact. First put the eggs in a plate, add an appropriate amount of white sugar, then add a little white wine, and stir it slightly with chopsticks. After the eggs, sugar, and wine are integrated, you can slowly eat it and drink it. It has a unique flavor.

Shunjiang Pizza

Dazhou’s Shunjiang Pizza. Add flour and salt to make soft noodles and bake them into pancakes. Take a piece of pancake, apply an appropriate amount of mustard, add the mixed vermicelli, bean sprouts, shredded carrots, and shredded scallions, roll it into a cylinder, seal one end and open the other, pour in the seasonings and it's done.

Dazhou Meat Rice Balls

Many places eat sesame rice balls. Dazhou people’s breakfast is meat rice balls. There are spicy, sour and flossy ones! With so many flavors of glutinous rice balls put into the same bowl, you will be surprised with every bite of glutinous rice balls. The soup of this glutinous rice ball is salty, with kelp, white fungus, and a quail egg added to it. It is quite rich!

Milk dregs buns

As the name suggests, milk dregs buns are filled with milk dregs. Fresh milk dregs are sour and white, and can be used as fillings. This is how the milk dregs buns are made. Come. After the milk residue is dried, Tibetans eat it as a snack or add it to porridge or soup as a seasoning.

Nanchong oil-dried rice noodles

Characteristics of Nanchong rice noodles. Only Nanchong has dried rice noodles. It is so delicious to have a bowl of rice noodles soaked in oil. People in Chengdu eat rice rolls with pot helmets, while people in Nanchong eat dried rice noodles soaked in rice noodles soup. The texture can be soft or crispy, depending on the thickness of the oil.

Anyue Rice Rolls

Anyue Rice Rolls are a unique snack in Anyue. They are processed from rice. Typical ones include white rice rolls, yellow rice rolls and black rice rolls. and many other varieties. The usual way to eat it is to cut the rice rolls into small pieces, spread them out, add onions, ginger, garlic, soybean oil, vinegar, red oil chili, etc., mix well and then eat. It is said that this kind of snack can only be processed under the conditions of local rice and water in Anyue. Some masters have brought this technology out of Anyue and processed it in other places. Either they cannot be rolled or the unique flavor of rice rolls has been lost. Flavor.

Artemisia steamed buns

Many ancient towns will have them. It is cooked on a hand-made coal stove with no added sugar. Authentic, fresh and slightly bitter. Make four skewers and eat them with dried sea pepper noodles!

Sanxian ice powder

Different from ordinary brown sugar ice powder, it has a special taste with the addition of fermented glutinous rice and small balls. It’s more delicious to eat frozen in summer!

Guangyuan Steamed Cold Noodles

Guangyuan Rice Cold Noodles is a Han nationality noodle specialty in Guangyuan City, Sichuan Province. Its appearance is similar to Shaanxi Liangpi, but its raw material is rice instead of flour. This kind of cold noodles is chewy, refreshing, refreshing and pleasant. It is spicy enough to make your face red and your mouth numb, but it is delicious to eat.

Guangyuan cold noodles are cheap, delicious, and have a decent name - Queen's Steamed Cold Noodles, also known as "Couple Rice Cold Noodles".

Pengxi Ginger Cake

Suining’s Pengxi Ginger Cake was named “Imperial Cake” by the Queen Mother of the West. Comments say: "It is oily but not greasy, sugary but not scratchy, as clean as fat jade, and as soft as autumn clouds." Made from ginger juice, glutinous rice, honey, and sesame oil.

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