Han steamed stuffed bun was created by Han Yu 19 14, and it was the main variety of Yulong Garden in Chengdu at that time. At that time, the "South Shrimp Steamed Bun" in the store was called "the top grade of Chengdu snacks" because of its exquisite materials, fine production, thin skin and loose foam, full stuffing and slag melting at the entrance. Later, his son Han Wenhua inherited his stepfather's business and renamed the shop "Han Baozi". In recent 90 years, Korean steamed buns have maintained their own style and quality. 1990 12 was named "Chengdu famous snack" by Chengdu people.

Eighteen, Mapo tofu

Ingredients: tofu 10 Liang (about 400g), minced beef, green garlic sprouts. Douchi, douban, Chili powder, pepper powder, salt and soy sauce are all suitable.

Methods: Made from tender tofu and ground beef. The dishes are bright red, the tofu is tender and white, hemp, spicy, fresh, spicy, tender, firm (referring to the whole shape) and crisp (referring to the minced beef). Choose gypsum tofu, cut it into cubes, put it in a bowl, and rinse it with boiling water to remove the astringency. Heat the wok to 60% heat with vegetable oil. Stir-fry the minced beef until it is yellow. Add salt, lobster sauce, Chili powder, Pixian watercress, add fresh meat soup, add tofu, and stir-fry over medium heat until the tofu tastes delicious. Add green garlic sprouts and soy sauce, and cook for a while until the juice thickens. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder.

Nineteen. Dandan noodles

Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very 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 banquet snack.

Ingredients: 500g of round noodles, 50g of Chili oil, 50g of soy sauce, 50g of onion, 35g of sesame paste, 2.5g of monosodium glutamate, 0g of Sichuan food100g, 20g of melted lard and 20g of sesame oil.

Cooking method: wash Sichuan cuisine slightly, cut it and onion into fine powder respectively, and put it in 5 bowls, and then put other seasonings in each bowl for later use; Boil the water in the pot, and cook the noodles in the pot and eat them in bowls.

The most famous one in this area is Dandan Noodles, a street vendor named Chen Baobao in Zigong, founded by 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk around in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

Twenty, hibiscus velvet layer upon layer crisp

Raw materials: flour, pig fat (slightly frozen), lotus paste stuffing, white sugar powder, clear water, refined oil, carmine edible pigment, canned fruit.

System:

1. Formation of stuffing: Lotus paste stuffing is kneaded into even balls, and rouge sugar is made of powdered sugar and edible red.

2. Dough preparation: 150g flour is added with pig fat, and kneaded on a chopping board into crisp dough; Add 50g pig fat and 100g water to 300g flour, and adjust it to oil-water dough on the chopping board.

3. Making and molding: put the oil-water bread into the pastry, and the pastry will be made into crisp dough, kneaded into round strips, fed into a uniform round cake blank, pressed into round skins, respectively wrapped in stuffing, kneaded into round cakes, and left to stand for about 65,438+05 minutes. When the cake blank becomes hard, draw a circle evenly from the edge of the cake blank to the center of the filling with a blade.

4. Maturity: Put the refined oil in a pan with low fire, burn it to about 60 degrees, then put the cake blanks in turn, and fry until it floats, floats and matures.

5. Dishes: Decorate with fruits and remove rouge sugar.

Features: crisp layers, soft taste and sweet taste. Best with sweet soup.

Twenty-one, bean jelly

Sichuan bean jelly can be divided into white bean jelly and yellow bean jelly, which can be served cold or hot. The seasoning is different. The raw materials are also different. White bean jelly is North Sichuan bean jelly, and yellow bean jelly is also called rice tofu, which is made of peas.

Twenty-two, mash

The wine is bright in color, white in juice and sweet. It has the functions of invigorating qi, promoting blood production, activating collaterals, moistening lung, and clearing heat and relieving summer heat in summer. In Sichuan, people cook mashed potatoes with Guo Kui (a kind of white flour cake), fried dough sticks, glutinous rice flour and eggs. Boil with water in summer and add sugar. After cooling, you can add ice cubes to make cold drinks. In many Sichuan dishes, mash is also an essential condiment.

Twenty-three, milk noodle soup and charity chicken

Milk noodle soup is named after noodle soup is like milk. The shopkeeper put the pig bones and chicken bones in the pot the night before, and cooked them on low fire until morning. The soup turned white, salty and milky. At this time, when the lid is lifted, the fragrance will come to the nose. Cooking noodles with this milk soup, with shredded chicken and shredded pork with sauerkraut, is very delicious.

The giving chicken in Qionglai can also be called spicy chicken slices. Because it used to be sold in a conical pottery bowl, people used to call it a charity chicken. It selects local cocks, butchers them, removes their hair, cuts open their bellies and cooks them, then picks them up and dries them, then removes their bones and heads, makes them into even slices with sharp blades, neatly puts them in pots or large plates, and then drenches them with seasonings mixed with red pepper, fried sesame seeds, pepper noodles, soybean oil, monosodium glutamate, spices and juice, which makes people drool. Because of the different seasoning formula, the taste of chicken is also very different. According to the local people, some of them are secret recipes passed down from family to family.

The best way to eat here is milk noodle soup with ascetic chicken. Pick a creamy noodle soup and put a delicious ascetic chicken in it. It makes you warm and crisp, and your appetite suddenly opens up. It's really amazing. It will make you feel warm and comfortable even in the cold winter.

Twenty-four, pig mouth

Luzhou Bamboo Dam has become one of the famous snacks in Luzhou because of its exquisite selection of materials, fine production and excellent quality, and its unique style of melting, fragrant, waxy, soft and non-sticky. Luzhou pork chop is divided into salty stuffing and sweet stuffing. The salty stuffing takes fresh pork, winter bamboo shoots, chives, monosodium glutamate and refined salt as raw materials; The sweet stuffing is made of white sugar, residual oil, orange red, sweet-scented osmanthus sugar or rose sugar, sesame and so on. The raw materials of stuffing are 80% cooked glutinous rice and 20% rice, which are ground into pulp and dried. Just steamed pork chops are white and shiny, like cooked pigs, hence the name.

Ba Huang.

Luzhou Ba Huang is golden in color, rich in aroma and sweet in taste. It is unique in that the packaging material is beam, and the fragrance comes from the aromatic oil contained in beam. Ba Huang, which has just been steamed, smells fragrant. After cooling, it can be sliced and fried, or boiled in boiling water, which has a special flavor.

Twenty-six, white cake

Luzhou white cake is made of cooked rice, sugar, sweet-scented osmanthus and lard. There is also a kind of food called white cake, which is white sugar rice cake. It looks like a cup mouth, shaped like a flying saucer, and there will be a little red dot in the middle. Fresh white cakes are sold in the street. Steaming white cakes smell of rice, and they are always packed in brand-new bamboo baskets, and the sight, smell and taste are all enjoyable.

Luzhou white cake, which is famous for its flavor snacks, was first born in Sanyiyuan white cake shop in the AD1920s. It is famous for its beauty, tenderness, fragrance, sweetness and coolness in Bashu, and it has become a good breakfast for all ages, and some of them are also used as "over-the-middle" snacks at banquets. The name of white cake has a long history. Luzhou white cake is made of polished rice, white sugar, sweet-scented osmanthus sugar and lard by extracting sugar, so it is named sweet-scented osmanthus lard sugar-extracted white cake. Luzhou white cake is famous in Sichuan for its beauty, tenderness, fragrance, sweetness and coolness. The white cake that just came out of the cage is white and moist, with attractive aroma and appetite.

Twenty-seven, longan buns

Snow-white special fine powder, after fermentation, add sugar and lard and knead evenly to make steamed stuffed bun skin with satin feel; Bought pork caught in the front leg, chopped into minced meat without scarf, added with various seasonings, and poured into chicken stew; Stir into a delicious meat stuffing. In order to make the meat more delicious, melt the slag at the entrance and add arrowheads.