1, Dandan Noodles
Dandan Noodles is very common in Sichuan. In the early streets, you can often see small vendors carrying burdens and peddling while walking. After a long time, people call this snack "Dandan Noodles".
Dandan Noodles tastes fresh and spicy, and has a strong flavor of sesame sauce. Dandan Noodles's noodles are thin and bright. They should be mixed with minced meat, winter vegetables, minced garlic, pea tips, chopped green onion, special Chili oil, soy sauce, vinegar, sesame oil, white sugar, pepper powder and one or two spoonfuls of fresh soup. The taste is fragrant and sour.
2. Jun Tun Guo Kui
No matter the cities in the south or the north, there are pot helmets, but the practices are different. Sichuan is rich in pot helmets, such as those of the army, white flour and so on.
Juntun Guokui can be seen everywhere in the streets of Chengdu. The brown Guokui skin is crispy and delicious. When it comes out of the pot, it is fragrant and fragrant, and the sesame on the cake skin is crispy and memorable. People often eat it with a bowl of rice rolls, which is called "golden partner".
3. Bang Bang Chicken
The ingredients of Bangbangji are mainly chicken, which is rich in taste, breaking the single taste of traditional snacks, and integrating the tastes of "sour, spicy, hemp, sweet, fresh, salty and fragrant", with distinct layers and unique taste.
In Sichuan, bangbangji is a delicious cold dish. Chicken is cooked in a pot, then the meat is hammered loose with a wooden stick, and then poured into the mixed seasoning juice, sprinkled with peanuts, parsley, chopped green onion, etc., which is delicious and full of praise.
4. Dengying Beef
Dengying beef has several legends in history and is a traditional snack in Sichuan and Chongqing. The production of beef is very particular, and the materials are beef tendon and beef tenderloin.
First, beef is cut into thin slices, marinated with more than ten spices, dried to remove water, baked in an oven, and then soaked in sesame oil. The meat of Dengying beef is as thin as paper. Through the light shadow, it has the effect of shadow play. Its meat slices are red and bright, spicy and crisp, and are deeply loved by people.
5. Yibin burning noodles
Burning noodles are a traditional snack in Yibin, Sichuan, including vegetarian burning noodles and meat burning noodles. Burning noodles taste fresh, spicy and refreshing. With heavy oil, it burns at a little, so it is called "burning noodles", which is a bowl of noodles that makes Yibin people dream.
The authentic Yibin burning noodles are made of alkaline water leaf noodles, which have low water content and tough taste. There are rich ingredients such as fried peanuts, yellow sprouts, sesame seeds, walnuts and peppers. Eat burning noodles with a bowl of clear soup, because burning noodles are oily and refreshing with clear soup.
6, brown sugar Baba
Brown sugar Zanba is a snack suitable for all ages in Sichuan. The main ingredients are brown sugar, glutinous rice and soybean powder. The taste is soft and sweet, the appearance is crisp, crisp and delicious, sweet but not greasy, and it is best to eat while it is hot.
Now all cities can eat this Sichuan cuisine, especially when eating hot pot with a brown sugar Ziba, which is appetizing and spicy, and full of sweetness.
7, sad bean jelly
Sad bean jelly has a long history. Legend has it that Sichuanese are sad because they miss their hometown in other places, and the bean jelly made when they are homesick is called "sad bean jelly".
The main ingredient of sad bean jelly is pea, which has a mellow taste. The bean jelly is rich in seasonings, including more than ten kinds of seasonings such as onion, ginger, garlic, chicken essence and red pepper. It is said that such a bowl of bean jelly can make diners cry.
8. Ice powder
Ice powder originated in Yunnan and Guizhou, and then spread to Sichuan, which was deeply loved by the people. The taste is cool, which is very suitable for eating with spicy and spicy Sichuan food.
The main ingredient of ice powder is ice powder seeds. After gauze is wrapped, it is rubbed hard to produce mucus. Add some edible limewater to marinate, and it will automatically solidify into crystal clear powder after standing for a few hours. The entrance is cool, smooth and tender, poured with sticky brown sugar juice, mixed with all kinds of fruits and sprinkled with chopped nuts, which is a delicious cold drink to eliminate heat and cool in summer.
9. Stone mill tofu pudding
Tofu pudding has a long history. The main ingredients are soybeans and water, which are eaten with dipping materials.
Tofu pudding is very common in Sichuan and Chongqing. The taste is fresh, smooth and tender, similar to the tofu brain in the north. The beancurd in Zigong, Sichuan Province is very famous, with a fragrant taste. It tastes refreshing when dipped in red oil and spicy water. It is as white as snow, fragrant and tender, and the cellar water is endless and delicious.
10, maocai, Sichuan
Maocai in Chengdu, Sichuan is very distinctive. There are many kinds of traditional Chinese medicines and seasonings in the soup for cooking, which has a unique taste. Cook fresh vegetables, bean products, fungi and meat together in the soup, put them in a seasoning bowl prepared in advance, add a spoonful of soup and stir, sprinkle with coriander, chopped green onion and lobster sauce.
Maocai, Sichuan is a bit like Sichuan hot pot, but maocai's soup is drinkable, nutritious, mellow and affordable, and the side dishes can be added at will according to personal preferences, which is very popular among people.