In Chengdu, snacks are the most important, including the whole Sichuan cuisine except Chengdu. For example, Leshan snacks, famous for stilt beef and chicken, can be found almost everywhere in Sichuan restaurants throughout Sichuan, Chongqing and even the whole country. Huahua is also interested in the names of Chengdu snacks, such as Han steamed stuffed bun, dragon wonton soup, Zhong jiaozi, Lai Tangyuan and so on.

▲ Dragon wonton soup

There are many kinds of pasta in Chengdu, such as fat sausage noodles, rabbit noodles, brain flower noodles, cowpea noodles, miscellaneous sauce noodles, crispy noodles and beef noodles. . . Today, we mainly recommend three kinds of noodles: sweet water noodles, slag noodles and Yibin burning noodles.

▲ Zhong jiaozi

In fact, in Chengdu, pasta is not the protagonist, and it is not as important and meaningful as Chongqing noodles. Friends in Chengdu told me that they like noodles, but it's not necessarily because there are too many delicious things in Chengdu.

▲ pork intestines rice rolls

Yibin burning noodles in Sichuan, like Rongchang bedding noodles in Chongqing, are very common regional pasta. As the name implies, burning noodles are named because they are easy to burn because of more oil and less water in the finished product. Burning noodles are cooked with Yibin broken rice buds, sesame oil, kaempferia kaempferia, sesame seeds, peanuts, chives, pea tips or spinach leaves, then dried and seasoned. They used to be vegetarian.

Sweet water can be said to be a lout in the noodle industry, because when making noodles, it is not as fine as other noodles, and there is no need to toss. It looks like cutting bread into strips and then cooking it. The source of "sweet water" is the copied soy sauce that boiled brown sugar and soy sauce in advance and then cooled, not the kind that was copied and pasted. Sweet water looked at small bowls, two or three, but it was real. Don't be greedy, just be seven points full, or you will scream in the end!

Let's talk about Slag Noodles, which is also a member of Chengdu pasta family, but it comes from the same brand as Dandan Noodles. It was created by an old woman named Cha Shufen in Ma Yang Town, chongzhou city, but it is also a household name in Chengdu. As a brand, there are many shops in Chengdu, including clear soup with red oil, crispy and delicious salt, and generally side dishes such as cold chicken slices and stewed hoof flowers.

Sichuan and Chongqing cuisine is so high in oil, I don't know why I haven't seen the fat people all over the street, and they are so delicious that I can't stop!