Inby, honey twist, pea yellow, Aiwowo, fried liver.
Shanghai crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge.
Tianjin's Bayi cuisine, Goubuli steamed stuffed bun, fried cake with ears, sticky boiled fish, wooden stick fruit, Guifaxiang big twist and spiced donkey meat.
The shackles of Taiyuan, Daoxiao Noodles, and films.
Xi 'an's beef and mutton paomo, Ganzhou's Guo Kui, Lanzhou's Lamian Noodles and Guo Kui.
Roasted mutton, roasted naan and pilaf in Xinjiang.
Shandong pancakes.
Jiangsu steamed dumplings with scallion oil, glutinous rice balls, diced buns and crab roe.
Zhejiang Crispy Cake, Chongyang Chestnut Cake, Fresh Meat Palm, Shrimp fried eel Noodles, Purple Rice Babao Rice.
Laba porridge, rescue, Huizhou cake, Anhui bean skin rice.
Fujian oyster cakes, hand-grabbed noodles, spiced hooves and diced meat paste.
Taiwan Province Du Xiaoyue Danzai noodles, eel noodles and golden claw rice noodles.
Fried piles and bamboo rice in Hainan.
Henan jujube guokui, sugar cake, egg package, blood tea, shredded chicken roll.
Hubei Sanxian bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake.
Hunan new rice, brain rolls, rice noodles, turtle mutton soup, fire attack stinky tofu.
Guangdong's egg cakes, preserved egg cakes, frozen meat thousand-layer cakes, Guangdong's moon cakes, crispy lotus seed buns, prickly steamed buns, vermicelli, thin-skinned shrimp dumplings and the first porridge, Yu Tu dumplings, dry steamed crab roe steamed dumplings, etc.
Guangxi brown meat, Guilin horse meat rice noodles, fried Mi Chong.
Sichuan egg cake, dragon wonton soup, glass steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, Lai Tangyuan, Yibin burning noodles, husband and wife lung slices, Deng Ying beef, steamed noodles beef.
Wang Chang noodles, silk dolls, Yelang noodle fish and lotus leaves in Guizhou.
Braised beef in Yunnan, bait pieces, rice noodles crossing the bridge, etc.
10 unforgettable Chengdu snacks
1 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. Chowder
70 years ago, there was a butcher at ciqikou ancient town Water Terminal in Shapingba, Wang Xing, who treated meat leftovers at a low price every day. Wang's daughter-in-law, Zhang, felt sorry, so she set up a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, and added pork lung leaves and fat intestines with ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put the fresh pig blood curd directly into the chop suey soup, and found that the more boiled the pig blood curd, the more tender it became, and the more delicious it became. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang.
3. Second Sister Rabbit
Second sister rabbit diced meat is very famous in Chengdu. Its most famous is that rabbit meat has many diced bones, without rabbit head, and the special formula of second sister is added to the seasoning, 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.
4. Guo Kun has diverse tastes.
The Guo Kui operated by the traditional Guo Kui head office in Old Imperial City has diverse tastes and unique flavor. Chicken slices, beef, steamed meat, lung slices and vegetarian dishes are all its special varieties. In addition, the oxtail soup of the traditional Guokui Head Office in the Old Imperial City is also very distinctive. Although the old imperial city operates traditional snacks, the transparent dining table and white wallpaper are refreshing and quite fashionable.
5. 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. The most famous Dandan Noodles is Dandan Noodles, which was founded by a street vendor named Chen Baobao in Zigong at 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk around 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 stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.
6. Husband and wife lung slices
Famous flavor dishes in Chengdu. According to legend, 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 beef and lung slices. The couple personally operated, walked the streets and sold baskets. Because of the fine production and unique flavor, the cold lung tablets they operate are deeply loved by people. In order to distinguish it from ordinary lung slice stalls, people call it "husband and wife lung slices". After opening the store, we paid more attention to materials, and replaced the original single lung with cattle, heart, tongue, belly and scalp, and the quality was improving day by day. In order to maintain the original flavor of this dish, the name "Husband and wife lung slices" has been used ever since.
7. Bell jiaozi in Litchi Lane.
Founder Zhong, formerly known as "Xie Senmao", 193 1 began to hang up the signboard of "Lizhixiang Zhong Dumplings". The main difference between Beier dumplings and northern dumplings is that they are stuffed with pork, without other fresh vegetables, and served with special red oil, which is slightly sweet and salty, spicy and delicious, and has a unique flavor. Zhong jiaozi has the characteristics of thin skin (only 50g for 10 jiaozi), refined ingredients (refined powder, carefully selected pork with tendons and skins removed), tender stuffing (all by mastering the temperature and moisture during processing, so that the meat is tender and dregs removed) and fresh taste (all by auxiliary materials, red oil and original soup).
8. Dragon wonton soup
Founded in the 1940s, Zhang Guangwu of the Mihua Teahouse on Chunxi Road and other guys negotiated to set up a copy shop. Because of its harmonious pronunciation and the meaning of "Dragon Copy Hand", it was named "Dragon Copy Hand". 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.
9, bean jelly
Founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu set up a shed at Nanchong Ferry to sell bean jelly. The cold powder he made was tender, smooth and refreshing, and the seasoning was spicy and delicious. He gradually betrayed his reputation. Xie Jia has been specializing in bean jelly for generations, and then officially opened a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack.
10, Korean steamed stuffed bun
Hanbaozi, a famous snack in Chengdu, has a history of more than 80 years. 19 14 Wenjiang Han Yulong 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.