Chengdu is located in Sichuan, in the south, so Chengdu people mainly live on rice. Chengdu can be said to be the hometown of food, and many places can see Chengdu's special food. Chengdu Yuanyang Hotpot is the most famous. It makes people curious to hear the name of Yuanyang hot pot. In fact, there are two kinds of soups, spicy and not spicy. Imagine that people who can't eat spicy food can sit together, which is very convenient. It has always been praised by the whole country, and ordinary dinner is a good choice. In Chengdu, you can eat authentic Yuanyang hot pot, which I believe will bring you different delicacies.
The hot pot culture in Chengdu is closely related to the hot pot in Bayu area. For spicy, we have a strong heart, and pay attention to being rigid outside and soft inside. Spicy is rigid but not soft, and soft is fragrant but not rigid. The so-called both rigid and flexible, both rigid and flexible, spicy and delicious, spicy and delicious, spicy and delicious, as well as hemp flavor. Coupled with the slow cooking in the copper pot, the three flavors are endless. This is the early "mala Tang" in Chengdu.
As a flavor, Sichuan cuisine was formed as early as Qin Shihuang's unification of China and the Three Kingdoms. At that time, no matter the raw materials for cooking, the use of condiments, the requirements of knife workers, the temperature and the level of professional cooking, the embryonic form of cuisine had begun to take shape. By the Tang Dynasty, Sichuan cuisine had become a minor celebrity in the court.
Based on the stewed duck and steamed duck eaten in Sichuan, the poet Li Bai dedicated the fat duck steamed with century-old carved wine, medlar and notoginseng to Xuanzong, who appreciated it very much and named it "Taibai Duck". From the development of Sichuan cuisine to the Qianlong period, the cooking skills of Sichuan cuisine have been very rich. Li, a Sichuan scholar, systematically recorded 38 cooking methods of Sichuan cuisine, such as frying, sliding, frying, frying, boiling, scalding, frying, steaming, stewing and stewing. Modern Sichuan cuisine emerged in the late Qing Dynasty. Due to the war and the depression of people's livelihood in Sichuan, the Qing government's policy of "Huguang filling Sichuan" introduced many talents.
Most foreign officials bring their own chefs into Sichuan, and the integration of major cuisines enriches the style of Sichuan cuisine; In the 1940s, the national government, institutions of higher learning and other institutions moved westward, which once again promoted the development of Sichuan cuisine. After the reform and opening up, Sichuan's export of labor force to the outside world became a temporary trend, and a large number of chefs went out to work. When they arrived in other places, they carried forward the spirit of Sichuanese who are not afraid of hardship and dare to innovate, exchanged and combined Sichuan cuisine with local cuisines, and pushed the traces of Sichuan cuisine's great development to the whole country and even the whole world.
Sichuan cuisine is the essence of Sichuan cuisine culture, and Chengdu snacks are the representatives of Sichuan cuisine. Speaking of snacks in Chengdu, it dates back to before the liberation of Chengdu. When Chengdu snacks are mentioned in front of Chengdu people, Chengdu people will naturally think of Lai Tangyuan in Zongfu Street, Zhong jiaozi in Litchi Lane, Ma Sweet Potato in Jiaojia Lane, Zhang bean jelly in Dongzikou, Su Mian in Tongjing Lane and Three Rivers Mud in Jiuyanqiao.
Chengdu's food culture has developed by leaps and bounds, and today's Chengdu snacks have already become popular foods, with the characteristics of convenience, quickness, economy, good quality and full flavor. Chengdu snacks are famous for their rich tastes. There are more than ten kinds of snacks in Chengdu, such as sweet, salty, sweet, peppery, spicy, home-cooked, spicy, salty, sweet and sour, pickled mustard tuber and mashed garlic. They are all commonly used, and each taste has a different usage, which varies according to different varieties.
Chengdu's famous dishes include eight cold dishes, nine color boxes, roasted pigeon with scallion, fish-flavored chicken feet, crispy pork slices, fish-flavored shredded pork, kung pao chicken, fried chicken, home-cooked sea cucumber, hot and sour tendons, fried pork slices, Sichuan-style pork, ants climbing trees, jade bamboo shoots with duck tongue, boiled beef, Dongpo elbow, steamed beef with flour, fish with pickled vegetables and watercress. Steamed beef in a small cage, roasted sweet potatoes, bittern pot helmet, Baijia pork intestines powder, Shuangliu rabbit head, liao ribs, candied fruit, square oil cake, pearl ball, glutinous rice flour, glutinous rice balls, steamed rice cakes, yellow cakes, leaf rakes, soaking rakes, yellow rakes, tinkling sugar, rice sugar, hot and sour tofu, etc.
Mapo tofu, which everyone likes to eat, is also in Chengdu. In fact, there is an allusion to Mapo tofu. Because Mapo tofu is bright red in color, it tastes spicy and delicious, and has the flavor of Sichuan cuisine. It has always been loved by everyone and widely circulated throughout the country. Then there is the couple's lung slices, which is the most distinctive dish in Chengdu. In fact, the cold beef lung slices were originally made by a couple who lived alone, and their unique flavor was deeply loved by everyone, hence the name, which has continued to this day. Second sister rabbit diced is a famous dish in Chengdu. Known for its meaty bones, the rabbit's head is removed and it tastes very delicious.
There are pasta in Chengdu, the most famous of which is Dandan Noodles, which is one of the most famous snacks in Chengdu. Dandan Noodles is handmade noodles, cooked and sprinkled with minced meat. Delicious and delicious, it has now developed into a national favorite food.
Dragon wonton has its own characteristics. Its skin is very thin and it is made of fresh meat. In addition, although the soup used is delicious, it has always been very popular. There are also Bell jiaozi in Litchi Lane, Korean steamed stuffed bun and bean jelly in northern Sichuan, all of which are not to be missed. Please remember to taste them!
Chengdu people pay great attention to nutrition. Although peppers are very spicy, they can give them food. Beauty has been recognized by everyone. Don't be afraid to put up with spicy food when you come here. People in Chengdu know how to eat Chili better.