One Dandan Noodle

Dandan noodles are a famous Chengdu snack. It is made of flour rolled into noodles, boiled, and scooped with fried minced pork. The dish has thin noodles, crispy marinade, salty and slightly spicy, fragrant and very tasty. This dish is widely spread in Sichuan, often as a feast snack.　

Materials:

500 grams of round thin noodles, 50 grams of chili oil, soy sauce, green onions, 35 grams of sesame sauce, 2.5 grams of monosodium glutamate, 100 grams of Sichuan Dongcai, 20 grams of lard, sesame oil.　

Cooking method: will be slightly washed Chuandong vegetables, and its and green onions were finely chopped, divided into 5 bowls, and then the other seasonings installed in each bowl to be used; pot of water boiling, the noodles under the pot to cook, and then can be eaten in a bowl.　

The most famous of the noodles is Chen Baobao's dan dan noodles, which were created in 1841 by a peddler named Chen Baobao in Zigong. It was named after a peddler named Chen Bao Bao in Zigong who started selling it along the streets. In the past, dan dan noodles were sold on the streets of Chengdu in two compartments of a medium copper pot, one to cook the noodles and the other to stew chicken or hooves. Now in Chongqing, Chengdu, Zigong and other places, most of the dan dan noodles have been changed to store business, but still maintain the original characteristics, especially in Chengdu dan dan noodles features the most intense.

Two Hot and Sour Bean Paste

Hot and sour bean paste is a famous local snack in Chengdu and Leshan, Sichuan Province. Bean flower in the former mostly in the form of stalls and stalls, generally popular in urban and rural areas, is a long history of folk snacks.　

The production of douhua requires the use of high-quality soybeans, soaked in well water or river water, finely ground pulp, filtered dregs of soybeans and boiled into a wooden barrel for use; take the glazed sandstone jar into the water to mix the red camphor starch and gypsum water, washed into the boiling soybean paste, and allowed to stand to condense into a douhua.　

Sour and spicy bean curd is a variety of bean curd, with soy sauce, vinegar, chili pepper, monosodium glutamate (MSG) into a sauce, into the pre-scalded bean curd, sprinkled with sprouts, crispy soybeans, daikatsura and green onions into the end. Sour and spicy bean curd taste sour and spicy salty and fresh, bean curd is tender, the ingredients crisp, taste thick rolling hot, a unique flavor.

Three dragon copied hands

"Copied hands" is the Sichuan people on the special name of the chaos, copied hands of the name, probably because of the wrapping system will be the two ends of the skin copied together, and the name. Long Dodo has a thin skin with tender filling, smooth and fresh aroma, thick soup and white color, which is the best snack in Rongcheng. The name of Dragon Dumplings is not the owner's surname, but the three fellows in the "Thick Flower Tea Garden" negotiated to open the store, and took "Dragon" as the name, which is the harmonic of "Thick", and also means "Dragon Teng Huyue". The name also implies the meaning of "dragon" and "prosperous business".　

Materials: 500 grams of semolina, 500 grams of pork, broth, pepper, monosodium glutamate (MSG), ginger, sesame oil, salt, chicken oil, 2 eggs.

Method:

1. Put the flour on the board in the shape of a "concave", put a little salt, knocked into the egg 1, then add water to mix well, knead and form a dough. Then use a rolling pin to roll out the dough into a paper-thin sheet and cut it into 110 four-finger square sheets.　

2. will be fat three lean seven proportion of pork with the back of the knife to pound mushy tendons, chopped into a fine mud, add Sichuan salt, ginger juice, egg 1, pepper, monosodium glutamate, mix well, mixed with the right amount of water, stirred into a dry paste, add sesame oil, mix well, made of stuffing standby.　

3. The filling will be wrapped into the skin, folded into a triangle, and then the left and right corners of the center folded up and glued, into a diamond-shaped crib sheet blank.

4. Put Sichuan salt, pepper, monosodium glutamate (MSG), chicken oil and stock in the bowl, and fish in the cooked coddle.　

Dragon hand is simple, ordinary materials, you can do it yourself to taste it

Four Chicken noodle

Chicken noodle

Chicken noodle

Chicken noodle is a traditional snack in Sichuan, with a long history, has a great impact on the province of Sichuan, in recent years, has been spreading all over the country, especially in the north of the vast area.　

Shredded chicken cold noodles method: the mechanism of the noodles into the boiling water to cook. Cooking can not be cooked too soft, put out on the board while hot, sprinkle a little cooked vegetable oil, shake the rapid cooling, to mutual non-stick and their own cooling until it becomes cool noodles.　

(3) Three Shredded Cold Noodles, with shredded cooked chicken, ham and pork on top.