China, which is absolutely in the forefront of the world's pasta army, has conquered the taste buds of Chinese people with its diverse styles and varied tastes, and is even gradually loved by foreign friends. Why? Let's talk about the unique pasta in Chengdu first, and you will know why it can win the hearts of the people.
Dan Dan Noodles
If you don't eat Dandan Noodles in Chengdu, you really came to Chengdu for nothing. Because the original hawkers of Chuangshi did not have a fixed sales position, they could only carry the relevant ingredients with a pole and sell them in the streets. Dandan Noodles's production is also very particular. Roll the flour into noodles, cook them, and then pour them with minced meat. The noodles made are thin and thin, with special seeds and a lot of seasonings, so Dandan noodles are made. The Dandan Noodles made in this way is delicious, salty, slightly spicy and fragrant.
Sweet water surface
Sweet water surface is also called help noodles, and Sichuanese really can't live without overlap. Its noodles are very thick, and its tough taste can be clearly felt at the entrance. Many people can't understand why it is sweet water, but people who have eaten it are very clear, just because the surface of sweet water has the characteristic of returning sweetness, which is attributed to its reuse of soy sauce. In addition, its delicious taste is attributed to its changeable taste. In addition to sweetness, there are spicy flavors of pepper, red oil, sesame seeds and peanuts, and a bowl of spicy and delicious noodles. Can you refuse?
Slag inspection surface
Don't think that there is a typo here, but it is not a slag surface. In fact, at first, I thought the store had written a typo, so I called it Cha, because its founder's surname was Cha. The most distinctive feature of this noodle is its name. The minced meat looks dreary, but it's delicious, crisp and delicious. Noodles are generally flat noodles, and the bottom of the bowl is seasoned with a plus sign in advance. Add a few vegetable leaves, then add noodles, noodle soup and minced meat to make a bowl of noodles.
Yibin burning surface
Yibin burning noodles are Yibin's, but they can also be counted as Chengdu's food, because you can also eat very authentic Yibin burning noodles in Chengdu, which can be eaten in almost all areas of Chengdu. Yibin burning noodles are named for their heavy oil and water, which can burn when ignited. High-quality water surface is selected for burning noodles, and a variety of seasonings are added, such as broken rice sprouts, sesame oil, pork suet, star anise and so on. The seasoning is made into loose red, bright, spicy and delicious.
Zhong jiaozi
Zhong jiaozi is also one of the local specialty snacks in Chengdu, and the two tastes represent two extremes. Red oil jiaozi is spicy, salty and sweet, and clear soup jiaozi is delicious and exquisite. Eat spicy food if you can. If you want something light, you can eat something light. Follow your sweet love. Too casual.
Long chaoshou; Chengdu wonton
Many aspects of wonton all over the country are mainly reflected in the name. One moment is wonton, the other moment is chaos. Speaking of Sichuan, I have not been idle. As for the reason, I suggest you look at how the Sichuanese outflank you. The wonton soup in Chengdu is thin, tender and delicious, with soup made of chicken, duck and pork. Who can miss this nourishing food?
When you eat hot pot in Chengdu, you must remember to try the interview. If you don't mind, have noodles in the morning, Sichuan food at noon and hot pot for dinner. This combination is the real Chengdu cuisine.