At the mention of Chengdu, Sichuan cuisine, most people's minds may be associated with red oil hot pot, risotto, skewers, as well as a variety of spicy Sichuan cuisine, a lot of people come to Chengdu to play is basically a variety of hot pot, skewers as a must hit the food options, especially a lot of people do not eat spicy people to come to Chengdu will always be worried about their own inability to adapt to the local diet. However, many people have overlooked the Sichuan cuisine itself is not a one-track spicy to win, traditional Sichuan cuisine has a variety of flavors, in addition to spicy in addition to strange flavor, fish, composite, lychee, and other flavors, pay attention to is "a dish, a frame, a hundred dishes, a hundred flavors," because the Spring Festival also happened to go to Chengdu, so this time, especially to throw bricks to lead the way, do not eat! The first thing you need to do is to get your hands on some of the most popular and popular dishes in the world, and then you'll be able to get your hands on some of the most popular dishes in the world.
Snacks: Chengdu's snacks are not only complete, but also a wide variety of traditional old-fashioned: Dragon Dumplings, Zhong Shui Dumplings, Lai Tangyuan, etc., but most of them are because of some historical reasons, the loss of the original old flavor, and rabbit head, bowl of chicken, fat intestines and other snacks and too heavy because of the taste, so that do not eat spicy star people do not dare to try, so what are the Chengdu snacks for not eat spicy star people?
Egg baked cake: Egg baked cake is made of eggs, fermented flour and other ingredients into a batter, baked in a special convex bottom copper pan, and then baked egg baked cake folded into a semicircle, sandwiched between a variety of fillings to become. You can basically see egg cakes for sale near all the major attractions in Chengdu, and the traditional egg cake has developed into dozens of fillings, both sweet and salty, to satisfy the tastes of all kinds of people.
Eggs and cakes
Powdered ice: traditional powdered ice is made by wrapping the seeds of fake sour paste in gauze and kneading them in water, but nowadays the powdered ice on the market is basically made directly from powdered ice and water. Chengdu's ice powder is mainly made with brown sugar water as a sweet base, plus a variety of fruits, chopped nuts, small patties and sesame seeds, and in summer, crushed ice can be added to cool and relieve the heat.
Ice Powder
Liangcao: Liangcao is a snack originated in Yibin, the main ingredient is rice, and it tastes a bit like Hunan's rice bean curd, but the difference is that Liangcao is eaten directly with brown sugar water.
Liangcao
Three Cannons: the main ingredient is glutinous rice, the taste is similar to mochi, in the past, it is usually sold at the time of lanterns or temple fairs, and it is called Three Cannons because of the thumping sound when it is thrown hard on the steel plate. The three cannons belong to the performance-type snacks, so the flavor is not very colorful, usually a copy of three piles, covered with brown sugar syrup and sesame soybean powder.
Three Cannons
Rabbit Legs: Apart from Sichuan and Chongqing, I don't think there is any other province that is so keen on eating rabbit. Although the rabbit is very cute, but the flavor is more delicious yo! Generally rabbit legs will be divided into two kinds of spicy and five spice, do not eat spicy, you can choose five spice rabbit legs, the flavor is also quite good.
Five spice rabbit legs
Juntun pot helmet: also known as pot kui, in Chengdu pot helmet is generally divided into two kinds, one is similar to the meat buns, the middle of the cut can be sandwiched between cold noodles, steamed meat to eat, and the other is the juntun pot kui, the fillings are generally brown sugar, pork, beef three kinds of canola oil frying and then baked, forcing out the excess oil to eat up and crispy, but the meat filling will generally put the Pepper, so be careful if you can't accept pepper.
Juntun pot helmet
Sichuan cuisine: as one of the earliest of the four major cuisines, is currently divided into the main on and help also called Rong faction of the Sichuan cuisine, mainly in Chengdu, Leshan as the center, mostly for the traditional dishes in Sichuan cuisine, Xiaohe help Sichuan cuisine to Zigong, Yibin and other places dishes, such as boiled beef, down the river to help the Sichuan cuisine is mainly in Chongqing Jianghu dishes. Sichuan cuisine has a variety of flavors and is not only numb and spicy as many people believe, so even people who don't eat spicy food can have as much fun as they do when they come to Chengdu. For example, the famous national banquet level Sichuan cuisine - open water cabbage, is a typical Rong faction of Sichuan cuisine, but because of the high production requirements, so the general Sichuan restaurant has been less able to eat, the following is only for people who do not eat spicy stars, to introduce some can be eaten in the ordinary museum, and is not spicy Sichuan cuisine.
Recommended restaurant: Ma Wangzi Sichuan pavilion
Chicken bean flower: This is a soup dish, mainly with chicken breast meat chopped into chicken mushrooms, and then mixed into the whipped egg white, and then in the broth in the boiling molding, and then when the last dish, additional to add a good broth can be made in advance. This soup dish is a typical example of "eating chicken without seeing chicken" in Sichuan cuisine, and is similar to another dish mentioned below. Chickpea flowers are white, fluffy, flavorful and float on top of the clear broth, making them perfect for a pre-dinner bowl.
Chickpea Flowers
Kung Pao Eggplant Scented Shrimp Balls: This dish is an evolution of "Kung Pao Chicken," a Szechuan dish that belongs to the "Kung Pao" family of spicy lychee flavors, which is characterized by a sweet and sour taste after chewing and a savory, slightly spicy flavor. Bottom flavor. Ma Wangzi Szechuan Bistro's dish will give you an hourglass before serving, reminding you to eat within 3 minutes for the best flavor. The deep-fried diced eggplant is crispy on the outside and soft on the inside, and the shrimp are big enough to suit basically everyone's tastes.
Shrimp balls with kung pao and eggplant
Recommended restaurant: Belt River Cottage
Braised chub with garlic: This is Belt River Cottage's signature dish. Compared to the crowded Broad and Narrow Alley during the Spring Festival, Belt River Cao Tang, which stands on the banks of the Three Caves Bridge and is only two blocks away, seems quiet and lonely, and the family at the next table, which is also apparently traveling, actually ordered scrambled eggs with tomatoes when they dined at the restaurant. Probably in addition to the residents of the neighborhood, they do not know, this seemingly inconspicuous restaurant, opened in the 1940s, on the beginning of the fame. Zhang Daqian, a painter and gourmet chef, praised his signature dish when he was in Chengdu, and the restaurant has also hosted many celebrities, including Chen Yi, Guo Moruo, Ba Jin, Hua Junwu and Guan Shanyue, making it a true "Netflix" restaurant at the time.
The origin of this dish is that at that time the river behind the hotel chub fish is very much, so the owner Zou Ruilin on the ground, invented this garlic grilled chub fish. This dish is used in the son chub, sold by the catty, 59 a catty, can be said to be the conscience of the price. Belonging to the fish flavor type of Sichuan cuisine, sweet and sour in the mouth, the baby chub is about five a catty, tender meat, soft and sticky skin, and although they are all small fish, but the chub does not have many thorns, basically only one main thorn.
Garlic-roasted chub
Taibai pork: Unlike Hunan, where families make bacon for New Year's Eve, Sichuan's New Year's Eve is dominated by sausage and pork in a sauce. The difference between the Taibai pork of the Belt River Cao Tang is that a variety of Chinese herbs have been added to the cured meat sauce, and a slice of it can be smelled as a faint medicinal fragrance. It's savory and sweet, with rich layers of flavor, and the dried tofu underneath tastes great, too.
Taibai sauce meat
Recommended restaurant: rat hole old Zhang duck shop
Camphor tea duck: this dish is brined duck and then camphor leaves and tea smoked and named. It's savory and the meat is firm and chewy, but it's not as good as it was in previous years. But as the restaurant's signature, this dish still comes first.
Camphor Tea Duck
Fortune Duck Rolls: The reason why we recommend this dish is because it is complicated to make, and it is more of a handicraft. First the whole duck bones, and then marinated, and then the duck skin down, laying salted egg yolks and ham wrapped in a pot of steam, and finally cut into sections on the plate and then thickened. The color of the finished dish is very bright and beautiful, and the texture is sticky and rich in taste, the salty egg yolk is fresh and salty with the duck meat, and you just can't stop eating it in one bite.
Fortune duck rolls
Furong Huo Garden Restaurant
Snowflake chicken Nao: this dish with the previous chickpea flower, belongs to the type of "eat chicken do not see the chicken", the difference is that the snowflake chicken Nao chicken mushrooms are placed in the hot oil frying, the control of the fire is very high requirements. The dishes into the snow white, looks like a pile of snow on the plate, eat to the mouth, tender and smooth, very fresh and tender.
Snowflake chicken Nao
Recommended so much to eat, in fact, the original intention is to read a lot of travel to Chengdu in Zhang Dama article, basically most of the hot pot, risotto, kebabs, etc., which is the current status of the Sichuan cuisine is facing the streets and alleys to eat the most is a variety of hot pots, kebabs, instead of the traditional Sichuan cuisine is not so many people know, and even a lot of people once the mention of Sichuan cuisine, feel only numb and spicy. Szechuan cuisine feels only numb and spicy. In fact, in addition to the above recommended dishes, there are a lot of such as garlic roasted tripe strips, Dongpo elbows, pot meat, hibiscus chicken, cashew duck square, etc., are not spicy Sichuan cuisine. Hot pot this form of food, is very easy can be replicated from afar, as long as the ingredients are the same, you can eat outside of Sichuan as very authentic hot pot, but like these traditional Sichuan dishes, out of Sichuan, may be the only Mao Blood Want, boiled beef, back to the pot of meat, these more common Sichuan dishes can eat.