Dandan Noodles: In Sichuan, one thing you must not miss is Dandan Noodles.

Because in the early days, they were carried on carrying poles and sold along the streets, hence the name Dandan noodles. It has a history of hundreds of years.

The Dandan noodles are smooth and chewy. The noodles are completely immersed in a bowl of red soup. A spoonful of the special minced pork noodle soup is poured on top and sprinkled with a little chopped green onion. The noodles are spicy and fragrant, and you will never forget it after eating it.

Langya potatoes: Potatoes are the most common ingredient, but Sichuan people can turn the ordinary into the extraordinary and make potatoes in a variety of ways. Langya potatoes are the representative.

Wolf-tooth potatoes are mostly sold at small stalls in the streets and alleys. They are fried and sold freshly. They are named after their shape like a canine tooth.

Put the cut potatoes and some vegetables into a frying pan and fry until the potatoes are golden brown, then mix with other seasonings, add a little folded ear root, and you have a mouth-watering wolf tooth potato.

Spicy potatoes are crispy on the outside, tender on the inside, fragrant and easy to make. They are a popular snack in Sichuan.

Sugar-oiled fruit: Sugar-oiled fruit, also known as swan egg because its shape resembles a swan egg, is one of the three wonders of Qingshi Bridge.

Unlike other Sichuan snacks that are mainly spicy, Tangyouguozi tastes sweet, crispy on the outside and waxy on the inside.

Using glutinous rice and brown sugar as raw materials, fry the glutinous rice dumplings in a pan until golden brown, sprinkle with a layer of fried sesame seeds, and string three or four of them into a string with bamboo skewers. It has become a famous snack in the streets of Chengdu.

The sweetness of caramel.

Dengying beef: Bashan and Shu rivers are long, and Dengying beef is fragrant.

Dengying beef is a traditional Sichuan snack with a history of hundreds of years. It is named because the meat slices are so thin that they can pass through the lantern shadow.

Dengying beef has extremely strict requirements for material selection. It must be beef hind shank meat, which is made through a variety of processes.

Dengying beef is bright red in color and spicy in taste. It tastes even better when used as a side dish with wine.

Yeerba: Yeerba, formerly known as mugwort, is a popular festival food in Sichuan.

Yeerba is bright green in color, has a delicate and sweet taste, and exudes the fragrance of lotus leaves.

Yeerba has two flavors, sweet and salty, to meet the taste needs of various people. The sweet filling is mainly bean paste and various dried nuts. Most of them add brown sugar on the surface to make the taste more mellow. The salty filling is mainly minced meat.

Add sprouts.

Yeerba is suitable for all ages and leaves a fragrant fragrance on the lips and teeth.

Ice powder: Ice powder is transparent in color, cool and sweet, has a tender and smooth texture, promotes body fluids and quenches thirst, and can relieve summer heat. It is the most indispensable delicacy in Sichuan in summer.

Ice powder comes in two flavors: brown sugar and white sugar. You can choose according to your own preferences. Some add white sesame seeds, peanuts, raisins, etc. to enhance the flavor.

Ice powder is simple to make and cheap. It is the most common, most refreshing and favorite snack in summer night markets in Sichuan.

Tofu curd: The raw material of tofu curd is soybeans, which is a semi-finished product in the process of making tofu.

There are two flavors of tofu nao: salty and sweet. Sugar or brown sugar is usually added to the sweet one, chili oil, chopped green onion and other seasonings are added to the salty one. Sichuan prefers spicy flavor.

Tofu not only has a delicate texture, melts in your mouth and is delicious, but its nutritional value cannot be ignored, and its absorption by the human body is as high as 90%.

A bowl of steaming tofu puffs is mouth-watering.

Burning noodles: Burning noodles are the most unique snack in Yibin, Sichuan. They are named because they are heavy in oil but have no water and can be ignited directly with fire.

A special process in making burning noodles that is different from other noodles is to dry it, then add chili oil, soy sauce and other seasonings, and finally sprinkle with chopped green onion and fried peanuts.

The noodles are soft and chewy, with a smooth and tender texture when you first enter the mouth. Savor the noodles carefully and leave a fragrant aroma in your mouth.