that's not a word to describe!

"Dragon wonton soup": thin skin and tender stuffing, smooth and delicious, thick soup and white color, making it the best snack in Rongcheng. The name of the dragon wonton soup is not the boss's surname, but the name of the homophonic "dragon" used by three guys in the "Dense Flower Tea Garden" means "Dragon Leaping" and "Prosperity" in business. "Chaoshou" is a special name for Hundun in Sichuan. The name Chaoshou probably comes from the fact that the two ends of the dough should be copied together when wrapping, so it is named. Chengdu's "Dragon wonton soup" was opened in Yuelaichang, Chengdu in 1941, moved to Xinjichang in the early 195s, and moved to the south section of Chunxi Road in the 196s, with a history of more than 6 years.

"Lai Tangyuan": It has a history of one hundred years. Since 1894, Lai Yuanxin, the boss, has been cooking and selling glutinous rice balls along the street in Chengdu. The glutinous rice balls he made are not rotten when cooked, not sticky with chopsticks, teeth and mouth, moist and sweet, smooth and soft, making them the most famous snacks in Chengdu. Now Lai Tangyuan has maintained the quality of time-honored and famous snacks. Its color is smooth and white, its skin is soft and waxy, its sweet sesame oil is heavy and its nutrition is rich.

When I eat it with peanut butter, my mouth is watering already ~

"Zhong Dumplings": According to legend, Zhong Dumplings was created in 1893 and was run by a vendor named Zhong Xiesen, who later set up a shop in Litchi Lane. Because it is seasoned with red oil, it is also called "litchi lane red oil dumplings". Zhong dumplings are absolutely in the selection of ingredients, and the beauty lies in seasoning. Red oil is made from Chengdu "Erjin Strip" red pepper noodles and refined with vegetable oil. Soy sauce is made of special replica soy sauce, and then mixed with garlic juice, sesame oil and other seasonings. Flavor-rich spices, bright red color, and the fresh flavor of full stuffing match, forming a multi-flavor style.

Zhong Dumpling was awarded the title of "Chengdu Famous Snack" by Chengdu Municipal People's Government in 199. Zhong dumplings are now located at No.7, Tudor Street, and there are branches at No.146, Xiyulong Street.

"Dandan Noodles": Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook them, and spoon the fried pork powder. The cooked noodles are 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 feast snack.

Be careful, if you eat soup, you will be cheated.

"Spindle bean jelly": North Sichuan bean jelly, also known as Spindle bean jelly, because it is made with a spinner and sold with a burden.

north Sichuan bean jelly: it was founded in Nanchong in the late Qing dynasty. Xie Tianlu, the founder, set up a shed at Nanchong Ferry to sell bean jelly. His bean jelly was tender and refreshing, and the seasoning was spicy and spicy. He gradually sold his fame. Xie Jia monopolized bean jelly from generation to generation, and then officially set up a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack.

"Hot and sour bean curd": Hot and sour bean curd is a famous local snacks in Chengdu and Leshan, Sichuan. Tofu pudding used to be run in the form of sharing, which is popular in cities and rural areas. It is a folk snack with a long history. Hot and sour tofu pudding tastes hot and sour, salty and fresh. The tofu pudding is tender, the ingredients are crisp and fragrant, the taste is thick and hot, and it has a unique flavor.

"Husband and wife lung slices": As early as the end of the Qing Dynasty, there were many vendors in the streets and lanes of Chengdu, carrying loads and baskets to sell cold lung slices. The leftover bits and pieces of beef offal, especially beef lung, are low in cost, finely processed, marinated and sliced, and mixed with soy sauce, red oil, pepper, pepper noodles and sesame noodles. They are unique in flavor and cheap, and are especially popular with rickshaw pullers, porters and poor students. In the 193s, there was a couple who set up a stall in Chengdu, Sichuan. The male name was Guo Chaohua and the female name was Zhang Tianzheng. Because the cold lung slices made were exquisite, the color was golden red and shiny, spicy and delicious, and the flavor was unique, and the couple cooperated tacitly and harmoniously. One made and the other sold, and the small business was booming. At that time, customers gathered and the demand was in short supply. Some naughty students who often come to taste their husband and wife's lung slices wrote the words "husband and wife's lung slices" on a piece of paper and quietly stuck them on their backs or small shoulders. Others ate and drank loudly, "husband and wife's lung slices, husband and wife's lung slices ...". One day, a merchant tasted the lung slices made by the Guo couple and was amazed. He sent a gold plaque with the words "Husband and wife lung slices" written on it. Since then, the snack "Husband and wife lung slices" has become more famous.

"Han Baozi": A famous snack in Chengdu, Han Baozi, has a history of more than 8 years. In 1914, Han Yulong, a native of Wenjiang, opened the "Yulongyuan Noodle Shop" in Nandajin Street, Chengdu, which was famous for its exceptionally delicious steamed buns.

after the death of Han Yulong, his son Han Wenhua took over the business. He constantly explored and practiced the method of steamed stuffed bun, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu's food and beverage industry and spread like wildfire. Later, Han Wenhua simply specialized in steamed buns and changed its store name to "Han Steamed Bun", and the business became more and more prosperous. From before liberation to now, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even the whole country. A foreign tourist once wrote in the guest book: "There are dogs in the north, Korean buns in the south, and Korean buns are cheaper." Because of the exquisite materials and elaborate production, Korean steamed buns have the characteristics of thin skin and white color, clear patterns, tender stuffing, soft slag, delicious flavor and so on, and have good color, fragrance and taste. Now, Han Baozi has created new varieties of steamed buns with different tastes on the basis of excavating the traditional making techniques of steamed buns. * * * There are eight kinds of steamed buns, such as barbecued pork, sprouts, ham, fresh meat, three fresh foods, mushrooms, dried mushrooms and oil, and there are also a series of packages of Han Baozi.

"braised pork pot kui": the pot kui operated by the traditional pot kui head office in Laohuangcheng has diverse tastes and unique flavor. Chicken slice pot kui, beef pot kui, steamed meat pot kui, lung slice pot kui and vegetarian dish pot kui are all its special varieties. In addition, the oxtail soup of the traditional pot kui head office in Laohuangcheng is also very special. Although Laohuangcheng deals in traditional snacks, its transparent dining table and white wallpaper are refreshing and quite fashionable.

"Pork rolls": Qingshiqiao Pork rolls is a famous snack in Chengdu with a long history and unique flavor, which has the flavor characteristics of "fragrant, spicy and fresh, with full color, fragrance and taste" It is very suitable for breakfast and Chinese food consumption of office workers and people with fast pace of life, and it is also an ideal choice for floating population to eat out.

"Hotpot": After it was spread from Chongqing to Chengdu, its style and content were further enriched and developed. Chengdu hot pot, with clean fire source and various base materials, has evolved from a single spicy taste into Yuanyang hot pot, Sanwei hot pot and Siwei hot pot, as well as medicated hot pot and fish head hot pot with nourishing function. In recent years, "Chuanchuanxiang" has been derived from hot pot. "Chuanchuanxiang" is economical and convenient, and it is also welcomed by Chengdu people.

A tan fish head pays attention to innovation, and according to the tastes and eating habits of different regions, it has introduced red fan pot, three fresh pot, nourishing pot, wild mushroom king pot and various Yuanyang pot bottoms, together with special cold brine and Sichuan-style snacks, which are deeply loved by diners all over the country and even abroad. As a well-known representative of Chengdu's special hot pot, "Tanyutou" has blown up a "food whirlwind" in the whole country in just a few years, with more than 1 chain stores all over China Cave and more than 5 large and medium-sized cities including Hongkong and Taiwan Province.

bChuanjiang Haozi, an alternative cool pot, organically combines fashion elements with hot pot, bringing a brand-new personality and appearance to hot pot. The environment with strong and simple colors, the contrast between the hard and soft texture of metal and leather, and even its absolutely unique graphic design are all cool and fashionable. And its core product "peerless double pepper" hot pot was shot in the national competition, and it seems to be the coolness of Xiao Li's flying knife to return with the number of "Chinese famous hot pot" with the first total score. The words are endless, and Chuanjiang Haozi seems to be making hot pot by looking for excellent poems. "Shuishui 135", "Chuanjiang Haozi Dining Club" and "Chuanjiang Bare-chested Club"-a series of ingenious promotional activities, such as one alternative sign, push this cool idea to the extreme.

C three ears: creating another miracle of queuing. Why are three ears so popular with consumers? Nie Zhiwei, its chairman, summed up three things: First, the smell is unique, especially the smell of its pepper, which makes people's appetite open and unforgettable! Second, the fish is fresh and tender, and all the fish used in the three-eared cold pot fish are eaten and killed now, and the heat is just right, so the fish it makes is white and tender and very refreshing; Third, local snacks has a unique style. Three ears are not only delicious fish, but also its local snacks is a must, especially the snacks such as huang ba, Chuanerba and smoked halogen from Yibin, which will make you eat enough.

D Zeng Shi Ji, the king of loach

The deep love of men and women in Rongcheng is mostly due to Zeng Shi Ji's interpretation of loach: the ordinary loach is interpreted into more than a dozen flavors and hundreds of dishes, and its three first-class delicacies in China-boneless cold pot loach (hot pot), earthen pot loach (Chinese food) and loach feast, are definitely your first.

Zeng Shiji Loach King, who has opened two branches in Chengdu Huaxing Street and Tongsheng Road in Funan New District, carefully selected wild loach, which is a "ginseng in water" with extremely high nutritional value, boneless and fried, and served it in a cold pan, with four flavors: red flavor, red flavor, white flavor and nourishing flavor. The red-flavored and fragrant loach hot pot is made of pollution-free pickled sea pepper in the mountains, supplemented by high-quality Chinese prickly ash and a small amount of Chinese herbal medicines, which are combined with the old secret ingredients from the ancestors. At the bottom of the pot, there are side dishes such as Guizhou alpine bamboo shoots, cucumber strips, fried tofu, etc. The soup is bright and even, fresh and tender, and the entrance of loach is smooth and delicate, spicy and suitable for eating, not boring and not greasy; Its white nourishing loach hot pot is made without any dry seasoning such as pepper and monosodium glutamate, but it has no earthy smell. Yunnan needle bamboo shoots, nourishing medicinal materials and some green vegetables are added to the pot, and the soup is as white as milk, mellow and delicious.

E "Lai Pi Fish": It tastes good.

Lai Pi Fish is a small shop, but it has gone out of a mode of "making big money in a small shop", and its delicacy has spread all over the world through this mode. Sticky fish is delicious. First of all, it uses stingless fish. You won't worry about stinging when eating sticky fish, and old people and children can eat it with an open appetite. Second, the bottom of the pot tastes unique, strong but not dry and spicy. The more you eat it, the more fragrant it is. Eating it often makes people hooked! In 22, Zhang Shiyao, president of China Cuisine Association, admired the taste and praised it.

What other "Liu Yishou" and "Shuxiang Garden" are delicious!