Introduction: Chengdu has a lot of things for outsiders to enjoy, food, beautiful women, beautiful scenery ...... which, of course, first of all Chengdu's food. Chengdu is like a huge food city, with a long history, many varieties of snacks that leave an aroma on the teeth; hot pots that are spicy and fragrant, never tire of eating and have a good taste in their mouths; and Sichuan cuisine that is hot, spicy and red, with a long aftertaste and a push for innovation. Looking at Chengdu, the city's east and west, north and south, dining streets abound, so you eat from dawn to dark, from spring to winter, this is the food of Chengdu, which is the happy years of Chengdu people. The following is the introduction of Chengdu's special food that I have carefully organized for you!
1, husband and wife sliced lung
Chengdu is also rich in spicy "strange flavor" snacks, such as strange flavor chicken, strange flavor rabbit, cold belly, husband and wife sliced lung, ma po tofu and so on. Weird taste with red oil, pepper, nest oil, sesame sauce, sugar, sesame oil and other dozen kinds of seasoning preparation, strong flavor, taste in the taste.
More elaborate in the ingredients, with beef, heart, tongue, belly, scalp, etc. instead of the initial single lung.
2, hot and sour douhua
Hot and sour douhua more than stalls in the form of business, generally popular in urban and rural areas, is a long history of folk snacks. With soy sauce, vinegar, chili pepper, MSG into the sauce, into the pre-scalded beans, sprinkled with sprouts, crispy soybean, cabbage end and green onions into. Sour and spicy bean curd taste sour and spicy salty fresh, tender bean curd, ingredients crispy, taste thick rolling hot, a unique flavor.
3, Dragon copied hands
"Chinese famous snacks". There are red oil, clear soup, chicken juice, red oil, "spicy and fragrant", clear soup, "thin skin and meat", chicken juice, "rich aftertaste", the flavor is good.
4, Chen Mahua
Chen Changyin Mahua, commonly known as Chen Mahua, soft flavor, unique taste, and now almost synonymous with the ancient town of Chongqing Magnetic Weakness Port, but also become an exemplary representative of the characteristics of the snacks in Chongqing, Chongqing, has become a business card.
5, Mao Blood Want
Sichuan cuisine more than a thousand years ago, quite famous, with its color, aroma, taste all formed a "hundred dishes, a dish a pattern" unique characteristics. Chengdu can be described as a paradise for gourmets, from local snacks, cold dishes, fried dishes, steamed dishes, soup dishes to Beijing duck, Lanzhou ramen to Japanese cuisine, Korean barbecue can eat. Of course, if you come to Chengdu and don't taste the local food, I don't know how you can show off to your friends that you've been to Chengdu.
6, fat intestines chicken
Fat intestines chicken, can be said to be one of the most unique Chengdu food. The secret of the delicious chicken fat intestines is that the store with chicken broth cooking fat intestines, into the secret sauce stir-fried out of the fat intestines chicken, fat intestines soft rake glutinous, chicken tender, dipped in the soup added to the secret production of the dish, the taste of a cool word, spicy and flavorful, look at the appetite.
7, Nanchong pot helmet irrigation cold noodles
Nanchong pot helmet irrigation cold noodles, Nanchong City, Sichuan Province, is a famous specialty snacks, the product both freshly baked pot helmet crispy, steaming hot, but also has a Sichuan cold noodles of the crystal clear, spicy soft. The aroma is delicious and unique. Wusheng County, Guangan City, there is a similar snack, called Wusheng cold flour pot helmet.
8, taro chicken
Taro chicken, can be described as another Sichuan cuisine in the color and flavor of the food. Selected chicken, taro in the stew together, with pepper, green onions, ginger and other ingredients, of course, the most important thing is not less red oil. The chicken is smooth and flavorful, the taro is crispy but not rotten, and the feeling of melting in the mouth is really unforgettable.
9, rabbit head, rabbit ding
In Sichuan, "eating rabbit head" is called "gnawing rabbit head". In Chengdu, eating rabbit head has become a habit. In the beginning, the rabbit head was like the original husband and wife lung slices, is the edge of the waste, often cooked in a small pot, selling along the street. The meat on the rabbit head is more tender than any other part of the rabbit, and the five-spice rabbit head, with its fresh flavor and reddish color, is a character delicacy.
10, Sichuan north cold noodles
In Sichuan, the most famous cold noodles than the Sichuan north cold noodles. Sichuan cold noodles originated in Nanchong City, came out in the late Qing Dynasty, with its unique red spicy flavor mellow, fresh and crisp Sichuan style reputation in Sichuan, has been passed down to the present.
Chengdu Sichuan Food List
Zhang A-Pa Longshu Gongmian
It was created in the late Ming Dynasty and has a history of more than 400 years. Because it was once selected as the court food of the Qing Dynasty, it has been enjoying the reputation of "Longshu Gongmian". In 2010, it was officially listed on the Intangible Cultural Heritage List. A-Pa Zhang Longshu Tribute Noodles are made with the essence of traditional Chinese cuisine. The noodles are made of high-quality flour, tea oil, refined potato flour, salt, etc., and insist on traditional handmade production. Therefore, Zhang A-Pa Longshu Tribute Rice has the characteristics of fine as silver wire, smooth taste, delicate, non-sticky and non-muddy.
In the progress and innovation, Zhang A-Pa Longshu Gongmian is even according to the different seasons and seasons, launching a different combination of health, so that it has the effect of strengthening the spleen and stomach, easy to digest, lowering blood pressure, and dispelling wind and cold. Unlike Sichuan noodles, Zhang A-Pa's Longshu Gongmian noodles have a chewy texture while maintaining a fine, fluffy texture. And their soup is fresh and pure in flavor.
Ma Po Tofu
Ma Po Tofu was first created in 1862 in the first year of the Tongzhi reign in the Qing Dynasty, by the Wanfu Bridge in the north of Chengdu. Due to the continuous efforts of Chen Ma Po Tofu's successive generations of heirs, Chen Ma Po Sichuan Restaurant has been flourishing for more than one hundred and forty years. The restaurant has become famous at home and abroad, and is highly praised by gourmets at home and abroad. Ma Po Tofu has also become a representative of Sichuan's famous dishes, Ma Po Tofu is one of the traditional Han Chinese dishes in Sichuan Province, belonging to the Sichuan cuisine.
The main ingredients are ingredients and tofu, the materials are mainly tofu, minced beef (you can also use pork), chili peppers and peppercorns. The hemp from the pepper, spicy from the chili pepper, this dish highlights the "spicy" characteristics of Sichuan cuisine. The dish was created around the beginning of the Tongzhi period (after 1874) in the Qing Dynasty by Chen Liu, the wife of the owner of a small restaurant called Chen Xingsheng Restaurant in the northern suburb of Chengdu, Wanfu Bridge. Because Chen Liu's face has hemp spots, known as Chen Ma Po, her invention of roasted tofu is called "Chen Ma Po tofu".
Hairy Blood Want
Hairy Blood Want, also known as Bold Blood Want, is a Chongqing snack that originated from the mouth of Chongqing Magnetic Weapons, and is named Hairy Blood Want because it is a dish where raw blood is scalded and eaten on the spot, which has led to the fame of the Sichuan cuisine, sweeping across the north and south of the Yangtze River. Mao Blood Wanton is usually made from pig's blood with some ingredients such as duck intestines, loach, ham sausage, luncheon meat, duck belly, pig heart, bean sprouts and so on.
The traditional clear soup flavor is simmered in a pot, and the spicy flavor is served in a regular pot. Mao Blood Wanton is made with duck blood as the main ingredient, and the cooking technique of Mao Blood Wanton is based on boiling vegetables, and the flavor belongs to the spicy flavor. Spicy temptation of the traditional Mao Blood Wanton improved and innovative, will be its soup red, spicy and fragrant, flavorful and thick features continue to develop, is a worthy of a taste of the famous dishes of Sichuan.
Husband and Wife Lung Slices
This is a famous dish in Chengdu. Legend has it that in the 1930s, near Chengdu's Shao Cheng neighborhood, a man named Guo Zhaohua, along with his wife, made a business of selling sliced beef lungs in a cold sauce, which the couple handled themselves, walking along the streets and alleys, carrying baskets to sell. As they operate the cold mixed lung slices of fine production, unique flavor, loved by the people. In order to distinguish the general lung slices stalls, people call them "husband and wife lung slices".
After setting up store, more elaborate on the ingredients to beef, heart, tongue, belly, scalp, etc. to replace the initial single lung, the quality is improving. In order to maintain the original flavor of this dish, "husband and wife sliced lung" name has been used until now.
Rabbit Din Er Sister
Rabbit Din Er Sister is one of the traditional Han cuisine in Chengdu City, Sichuan Province, red color, full form, spicy and palatable, tender and sweet, delicate, oily and moist in the mouth. 1990 December by the Chengdu Municipal People's Government named the "Chengdu famous snacks. In December 1990, it was named "Chengdu Famous Snacks" by Chengdu Municipal People's Government. It is very famous in the local area, it is most famous for rabbit ding meat more bones less, do not add rabbit head, spices plus two sisters special method of preparation, fresh and delicious. The second sister's "rabbit" series also has five-spice marinated rabbit, red plate rabbit, spicy diced rabbit. In addition, the second sister rabbit ding store also operates red oil chicken, garlic white meat,
Cold lung slices, five spice hoof tendons and other cold dishes. When you eat Er Sister's Rabbit Dings, the first thing you eat first must be the crunchy flower kernel, then the rabbit, and finally the green onion.
Juntun Pot Helmet
What is a pot helmet? Sichuan is known as the kingdom of pot kui, everywhere in urban and rural areas, regardless of elegance and vulgarity everyone eats. Sichuan pot kui varieties, sweet, salty, white flavor, five spices, etc.; from the ingredients, there are sesame, salt, onion oil, brown sugar, fresh meat, etc.; from the production method, there is a package of crispy, catching crispy (wiping crispy, fried crispy), hollow, oil spinning, mixing sugar and so on. Chengdu alone is a common variety of more than thirty, Juntun pot helmet is a household name.
The streets and alleys of the snack stalls are sold; famous snack stores have its ` status; and even high-level feasts can also see its shadow. There is this for the early morning, it is useful for it to beat the tip of the food, with it with the flavor of the dishes, in short, like to eat a lot of people. Eat fat intestines on the noodles with it, a mouthful of powder a mouthful of pot kui, meet ah, or torn into small pieces, soaked in soup is also very good, the flavor blend.
Long Dumplings
Long Dumplings thin skin stuffing tender, smooth and fragrant, soup thick color white, for the best snacks in Rongcheng. The name of Dragon Dumplings is not the same as Zhong Dumplings, not the owner's last name is Dragon, but when the three fellows in the "Thick Flower Tea Garden" negotiated the opening of the Dragon Dumplings store, take the "Thick" harmonized with the "Dragon" for the name, but also implies that the "Dragon" is a "dragon", and that it is a "dragon", and that it is a "dragon". The name is also a symbol of the "dragon", which means "dragon and tiger", and "prosperous" business.
Zhong Dumplings
The main difference between Zhong Dumplings and the northern dumplings is that they are stuffed with pork without any other fresh vegetables, and are served with a special red oil, which is mildly sweet, salty, and spicy, giving them a unique flavor. Zhong Dumplings have the characteristics of thin skin (10 dumplings are only 50 grams), fine material (top quality flour, selected pork with its tendon and skin removed), tender stuffing (it all depends on good control of temperature and moisture during the processing, so that the meat is tender and residue is removed), and fresh flavor (it all depends on the auxiliary ingredients, red oil, and the original broth). Chung dumplings are all meat, no vegetables in the filling, and the flavor is spicy and sweet, very tasty.
Chuanbei Liangfen
Sichuan Liangfen is a famous snack in Nanchong, Sichuan Province, founded in the late Qing Dynasty by Xie Tianlu, a farmer from Jiangcunba, Nanchong County, who set up a shed to sell Liangfen on the ferry, and spread throughout Sichuan with its unique flavor. Northern Sichuan cold noodles are made from high-quality peas that are shelled, soaked in water, ground into a fine pulp, then filtered to remove dregs, precipitated and dehydrated to make bean flour. It is then heated and stirred into a paste and put into pots and plates for use. The seasonings for the Northern Sichuan cold noodles include cold noodle skin, cucumber, chili oil, pepper powder, soy sauce, salt, sugar, monosodium glutamate, edamame, garlic, sesame oil and coriander.
Chuan Soul Risotto
Risotto, is a specialty of Chengdu, and Chuan Soul Risotto is the king of them all. The word "冒" in "冒菜" is a verb here. Prepare a pot of spicy and flavorful broth and serve the dish with a bamboo spoon, usually one spoonful is one serving. Cooked in a pot, then served in a bowl, with another spoonful of the soup, and sprinkled with cilantro, green onions and Sichuan's unique edamame beans, it becomes Chengdu's most famous and most distinctive snack, "risotto". Simply put, "risotto is a person's hot pot, hot pot is a group of people's risotto."