Sichuan cuisine is Sichuan cuisine. It is one of the four traditional Chinese cuisines, one of the eight major Chinese cuisines, and a master of Chinese cuisine.

Chengdu has been known as the "Land of Abundance" since ancient times.

Sichuan cuisine uses a wide range of ingredients, has varied seasonings, and has a variety of dishes. It emphasizes both fresh and rich flavors. It is famous for its use of spicy seasonings. With its unique cooking methods and strong local flavor, Sichuan cuisine incorporates the characteristics of the southeast, northwest, and is diverse.

The best of all, he is good at absorbing and innovating, and is well-known at home and abroad.

Maybe you know Sichuan hot pot, but what do you know about Chengdu’s delicacies?

Chengdu is known as: The Land of Abundance!

There must be a lot to eat!

Would you like to walk with me on the streets of Chengdu? You won’t stop until all the lights go out. You will hold my sleeves and I will put my hands in my trouser pockets and walk to the end of Yulin Road. I will sit at the door of the tavern and say goodbye.

In September, memories are the sorrow of longing. The green weeping willows in late autumn kissed my forehead. In that rainy little town, I never forgot you. The only thing I can't take away from Chengdu is you. Zhao Lei's song "Chengdu" has made many people yearn for it.

What kind of food is there?

The editor recommends some for you!

Here comes the hatred, don’t watch it at night!

Dan Baked Cake is the most popular street snack among Chengdu people.

The famous traditional snacks in Chengdu, Sichuan, began in the Qing Dynasty.

In the 23rd year of Daoguang's reign in the Qing Dynasty, an old man named Shishi next to Shishi Academy (now Hanweng Shishi, Chengdu Shishi Middle School) on Wenmiao Street was inspired by the children's "Auntie's Feast", so he used eggs, fermented flour and added an appropriate amount of brown sugar.

Mix thoroughly and fry on a pan.

Because it tastes tender and refreshing, and has a particularly good texture, it has become a famous snack in Sichuan.

Egg baked cakes are originally made in many famous snack bars in Chengdu, but there are still many hawkers selling them.

This point is fragrant, golden, soft and moist, and rich in nutrients. It is the best choice for all ages.

Fat rice rolls are one of the most distinctive varieties among many local traditional snacks in Chengdu, Sichuan Province. In Chengdu cuisine, the status of fat rice rolls cannot be replaced by other delicacies.

The reason is the unique taste brought by the fat intestines and sweet potato powder.

Coupled with spicy and fragrant seasonings, the taste is simply amazing!

Fat rice rolls are one of the most distinctive varieties among many local traditional snacks in Chengdu, Sichuan Province.

It is also nutritious, moisturizing, replenishing deficiency, quenching thirst and stopping bleeding.

The whole process is not difficult to describe, but it is an out-and-out handicraft to operate.

Fatty rice rolls are not just about adding seasonings. Instead, they are cooked in a fragrant and specially made fat intestine soup. During the cooking process, the delicious aroma is also soaked into the rice noodles. Then there are a series of exquisite seasonings, plus fresh ingredients.

Vegetables, a bowl of fragrant and nutritious Chongqing rice rolls has just been made successfully.

The soup base of Fat Cheong Fun is made from fat intestines and pork bones. In a big pot, the milky white soup is filled with delicious aroma. The plump fat intestines are rippling in the soup pool, which looks warm and delicious.

Soak the sweet potato noodles in the fat intestine soup for a while, and then soak up the rich soup. Add red oil, chili powder, and Sichuan pepper powder. Serve the rice intestine noodles and stir them slightly with chopsticks. It can be said to be smooth, spicy and fragrant, with a long aftertaste.

Barracuda Barracuda, also called channel catfish, has the characteristics of thick, thornless meat, smooth skin, tender meat, and rich flavor.

The nutritional value of the claw fish is very high, and it has the characteristics of great freshness and nourishment. It is usually used to make clay pot vegetables, especially suitable for stewing with pickled mustard to bring out its umami flavor. When eaten, the claw fish is delicious and tender, which is unique.

taste.

In recent years, the "Yanbang cuisine" from Zigong, a small town in southern Sichuan, has swept through Chengdu with its unique fresh and spicy taste.

In the large and small rivers in Zigong, there is a wild fish that looks like catfish but not catfish, which is called "suobian" in local dialect.

The ancient method of pickling uses high-quality vegetables from the natural green production base in Sichuan. It uses a huge earthenware vat that has been passed down for hundreds of years. Add small well salt and dozens of seasonings. After sealing, the pottery vat is half buried in the earth. This method is used for pickling.

The sauerkraut is natural and healthy, with a crisp taste, mellow and delicious taste.

Juntun Guokui, also known as "Crisp Guokui", also known as "butter thousand-layer cake", is a traditional snack in Pengzhou (formerly Peng County), Chengdu, Sichuan.

It has a long history, exquisite workmanship and unique style. It is famous in western Sichuan for its fragrant, crispy, crispy and tender slag.

Today, "Su Guokui" has also developed more than ten varieties such as fresh meat Guokui, salt and pepper Guokui, and silk salt Guokui.

During the Beijing Asian Games, diners at home and abroad queued up to buy it. Because the production was difficult to satisfy, many people had no time to have a full meal. It became a good story and became famous both inside and outside the Great Wall, across the country and around the world.

After frying in a shallow pan, be sure to bake it in the oven. This will reduce the greasiness and add a bit of crispiness.

The most delicious thing about Guokui is the moment it comes out of the oven. Over time, it will inevitably harden, and even if it is re-fried or baked, it will be difficult to replicate the original deliciousness.

The store basically makes and sells the dough from rolling to baking. The tedious process will inevitably lose some business, but in their hearts, ensuring the best taste of Guokui is the most important thing. Perhaps this is also a kind of

A willful performance.

Dragon Chaoshou Dragon Chaoshou is a famous traditional snack in Chengdu. Chaoshou is the Sichuan people’s special name for wontons, hence the name Chaoshou.

It moved to the new market in the early 1950s, and then moved to the southern section of Chunxi Road in the 1960s. It has a history of more than 70 years.