1, Mapo Tofu: Also known as Chen Mapo Tofu, it is one of the local traditional dishes in Sichuan Province. The main manufacturing materials are tofu, minced meat, pepper and pepper.
2. Dengying Beef: It is a traditional local food in Dazhou City, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp, chewed carefully and thought-provoking.
3. Three Cannons: It is a famous traditional snack in Sichuan, mainly made of glutinous rice. Because the three cannons are like projectiles when throwing glutinous rice balls, they are divided into iron cannons, artillery and guns, hence the name "Three Cannons".
4. Sichuan Cuisine: It is a traditional Sichuan dish for cooking pork and belongs to Sichuan cuisine. Most families in Sichuan can make it. Sichuan style pork is characterized by its unique taste, bright red color, fat but not greasy, and fragrant taste.
5. Dandan Noodles: It is a famous local traditional pasta snack in Sichuan Province. It is said that it originated from porters carrying loads to sell noodles at the dock, hence the name. Roll out noodles with flour, cook them, and spoon them with fried minced meat.
What are the characteristics of Sichuan cuisine?
1, Longwonton soup is a well-known restaurant in Chengdu, Sichuan Province, China, which was founded in Yuelaichang, Chengdu in 194 1 year by Zhang Guangwu. The word "Dragon" was named because Zhang Guangwu borrowed the homonym of "Dense Flower Tea Garden" when preparing for the establishment of the store, and it also implied the meaning of "Dragon Leaping", "Auspicious" and "Prosperous Business". The parchment made in this shop is extremely thin and translucent, which is very popular.
2, Dandan Noodles, Han characteristics of pasta. One of the top ten noodles in China, the famous Chengdu snack (also called Zigong snack) originated in Zigong. Roll the flour into noodles, cook them, and spoon the fried pork powder. The cooked noodles are 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 feast snack.
3. Husband and wife lung slices are a famous Sichuan dish, which was created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, tripe and beef are used as main materials, marinated and then sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it. Husband and wife lung slices, fine production, beautiful color, tender and delicious, spicy and fragrant, very palatable.
4. Glass steamed dumplings is a traditional snack in Sichuan, which is popular in Sichuan, China. steamed dumplings in Chengdu has the characteristics of thin skin and rich stuffing, beautiful shape, both meat and vegetables, and rich nutrition. Glass steamed dumplings is named "Glass Shaomai" because of its thin skin, translucent leather soaked in oil after cooking, and its stuffing can also be seen through the skin.
5. Cold noodles with shredded chicken is a traditional snack in Sichuan. The main ingredients are udon noodles, chicken legs and cucumbers. It is characterized by multi-flavors, soft noodles, fresh and refreshing. The noodles are cooked, taken out and cooled, and kept evacuated. The taste can be adjusted according to their needs. It is suitable for all diners and is a good summer product, which can reduce low-density lipoprotein cholesterol, which is harmful to human health.
6. Dengying beef is a traditional local food in Dazhou City, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew them carefully and have an endless aftertaste. Calling this kind of beef "light shadow" shows that its meat slices are so thin that they can reveal objects under the light, just like the curtain in shadow play.
7. Steamed beef in a small cage is a famous traditional dish in Sichuan and one of the famous snacks in Chengdu. For decades, it has enjoyed a long reputation. It is said that Zhang Daqian, a master of Chinese painting, once cooked the "Steamed Beef in Small Cage Powder" in person, and added Chili powder, pepper powder and coriander while it was hot, which increased the spicy and delicious flavor of this dish and left an endless aftertaste. Everyone is full of praise. Steamed beef in a small cage, home-cooked dish. It has the effects of invigorating qi and blood, tonifying deficiency, nourishing body, invigorating spleen and stimulating appetite.
8. Lizhuang white meat, full name of Lizhuang knife-edge garlic white meat, is a traditional food of Lizhuang, a famous historical and cultural town in Yibin, Sichuan. It is made of Changbai Mountain or York or Baxia pork with thin skin and tender meat and a proper proportion of fat and thin meat, and is made of various sauces, which is fragrant and refreshing, fat but not greasy, and chewy and slag-melting.
9. The Third Artillery is a famous traditional snack in Sichuan, which is mainly made of glutinous rice. When throwing glutinous rice balls, the Third Artillery makes a "clang, clang, clang" sound like a projectile, and it is divided into "iron cannon", "cannon" and "gun", hence the name "Three Artillery". Three cannons are sweet and delicious, not greasy, not sticky and slag-melting, and cheap. The main ingredients of the Three Cannons are glutinous rice, brown sugar, sesame seeds and soybeans, which taste sweet.
10, Zhong Dumpling, named "Shuijiao" in ancient times, is one of the local traditional snacks in Chengdu, Sichuan Province. Started in the 19th year of Guangxu (1893), it was also called "Red Oil Dumplings in Litchi Lane" because it was located in Litchi Lane at the beginning of its opening and was heavily seasoned with red oil. Zhong dumplings are all stuffed with pork, without other fresh vegetables, and are served with special red oil. It has the characteristics of thin skin (only 50g for 10 dumpling), fine ingredients (first-class flour, selected pork with tendons removed and peeled, tender stuffing (all by mastering the temperature and moisture during processing, and the meat stuffing is tender and slag-free, and delicious (all by auxiliary materials, red oil and original soup).
What are the delicious foods in Sichuan?
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Sichuan cuisine is one of the four traditional Han cuisines in China, one of the eight Chinese cuisines and a master of Chinese cuisine. The best Sichuan dishes are Mapo Tofu, Burrowing Chicken, Dandan Noodles, Husband and Wife Lung Slices, Dragon Wonton, Three Cannons and so on.
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Mapo tofu is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. The main ingredient is tofu, and the auxiliary materials are garlic sprouts and beef foam (other meats are also acceptable, and the seasonings are watercress, pepper noodles and pepper noodles, soy sauce, etc., hemp comes from pepper noodles, and spicy comes from pepper noodles. This dish is hemp, spicy, fresh, fragrant, hot, green, tender and crisp, which fully shows the spicy characteristics of Sichuan cuisine. Nowadays, Mapo tofu has traveled far and wide.
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Bobo chicken is a traditional snack in Leshan and Chengdu, Sichuan Province, which originated in Leshan and belongs to Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. It is made by mixing the boneless chicken slices with spicy seasoning and various seasonings in a pottery bowl. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. When eating milk soup noodles, it is accompanied by alms chicken, which has a unique style. 1990 won the Chengdu Individual Famous Snacks Quality Award, and 199 1 was named as a high-quality famous snack by the Chengdu Municipal People's Government in.
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Dandan Noodles is a famous local traditional pasta snack in Chengdu and Zigong, Sichuan Province. It is said that it originated from porters carrying loads and selling noodles in the street, hence its name. Dandan Noodles is made by rolling flour into noodles, cooking them and scooping up fried minced meat. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. Dandan Noodles is a representative food in Sichuan snacks, and it is a necessary delicacy for people to taste Sichuan snacks. In 20 13, Dandan Noodles was selected as one of the "Top Ten Noodles in China" by the Ministry of Commerce and China Hotel Association for the first time.
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Husband and wife lung slice is a famous dish in Chengdu, Sichuan, which was created by Guo Chaohua and Zhang Tianzheng. Husband and wife lung slices, red and bright in color, soft and tender in texture and spicy and fragrant in taste. The view is green and green, and the Tianjin River is undercurrent. A large celadon dish of freshly mixed lung slices was served on the table, with red oil and bright color; When you put the chopsticks in your mouth, you will feel spicy and delicious, soft and waxy, smooth, crisp and tender, and tender. Usually, beef scalp, beef heart, beef tongue, tripe and beef are used as main materials, marinated and then sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it. It is fine in production, beautiful in color, tender and delicious, spicy and fragrant, and very palatable.
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Dragon wonton soup is a famous traditional snack in Chengdu. Wonton soup is a special name of Sichuan people, hence its name. Chengdu's "Dragon wonton soup" 194 1 was opened in Yuelaichang, Chengdu, and moved to Xinjichang in the early 1950s, and then moved to the south section of Chunxi Road in the 1960s, with a history of more than 70 years. Dragon wonton soup is called wonton in the north (also called chaos, called _ _ in some places in Shandong, and wonton in Guangdong). Wonton was originally a folk food for sacrifice.
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The Third Artillery is a famous traditional snack in Sichuan, which is mainly made of glutinous rice. When throwing glutinous rice balls, the Third Artillery makes a "clang, clang, clang" sound like a projectile, and it is divided into "iron cannon", "artillery" and "guns", hence the name "Three Artillery". When eating, it is accompanied by "Laoyin Tea", which has a unique flavor. Three cannons are sweet and delicious, not greasy, not sticky and slag-melting, and cheap. The main ingredients of the Three Cannons are glutinous rice, brown sugar, sesame seeds and soybeans, which taste sweet. The three cannons are not cold food. When selling, put the baked semi-finished products into the pot and keep them warm on the stove with low heat. Make them now when eating.