Dandan Noodles? The 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. In 20 13, Dandan Noodles was selected as one of the "Top Ten Famous Noodles in China" by the Ministry of Commerce and China Hotel Association for the first time, namely, kung pao chicken, Chongqing pork, salt-fried pork, Taibai chicken, tea duck, spiced smoked fish, sauteed mutton with sauce, Dandan Noodles, Sichuan kimchi, saliva-boiled chicken, pickled fish, Sichuan maocai, pork intestines rice rolls, North Sichuan bean jelly, Zhong dumplings, meat pot helmet, etc.
Rice steamed buns, Pengshui heart-lung glutinous dumplings, rock sugar tremella and other leading snacks, rice noodle mutton soup, eight pieces of water, conch noodles, northern Sichuan bean jelly, Langzhong steamed buns, changwang powder, lion's ear noodles, Shunjiang pancakes, bright leather bags, steamed cakes, water chestnut cake, peas pulled noodles, beans, home-cooked meat: back-to-disaster meat, cold-eaten rabbits, braised beef, and dumplings.
Sichuan Three Cannons is a traditional snack, which is made of glutinous rice and added with brown sugar, sesame seeds and soybeans. It is sweet and delicious, not sticky or greasy, and there are wonderful Three Cannons performances. There will be three sounds of "bang bang" during the performance, hence the name. If you don't find a few peppers in the dish, eat them. You can't help shouting, "What a hemp!" You don't believe me? Then come and eat it, and make sure it's memorable.