1, New Capital Osmanthus Jelly: The new capital Osmanthus Jelly was built in the late Ming Dynasty. Its characteristics: soft cake, white color, rich osmanthus fragrance, slag at the entrance, fragrant taste, long-term best-selling inside and outside the province. Osmanthus Jelly, the new capital, is a rectangular area with complete shape and uniform thickness. Clear yellow and white color, no spots, no impurities. Moisturize and soften, refine and slag, not thicken, sugar-free. Sweet and delicious, with a strong osmanthus fragrance.
2. Boiled beef: it is the representative of hemp, spicy and hot in Sichuan cuisine. It originated in Zigong, the salt capital. In the past, Zigong Salt Field used cattle as the power to knead brine, and a strong cow was eliminated in a few months. Salt workers add some salt, pepper and pepper as seasoning when cooking beef. After being improved by the chef, it has become a famous dish with rich Sichuan flavor, spicy and delicious taste, smooth and refreshing.
3. Glass steamed dumplings: a traditional snack. Steamed dumplings are popular all over the country. Chengdu steamed dumplings have the characteristics of thin skin and many fillings, beautiful shape, both meat and vegetables, and rich nutrition. Glass steamed dumplings are named for their thin skin. Translucent leather is soaked in oil after cooking, and its stuffing can also be seen through the skin.
4. Tile fish: delicious but not smelly, fragrant but not oily, tender in meat, edible both hot and cold, and deeply loved by the military and civilians. According to the chef who dug up this dish, the cooking method of tile fish is very special. First, add various seasonings and spices to the fresh crucian carp, and then put the fish on a special tile and cook it for two hours with slow fire. The fish made in this way has no fishy smell, and has a natural fragrance, which is particularly delicious to eat.
5. Steamed chicken with powder: Steamed chicken with powder is a snack with Chengdu flavor, and the chicken is delicious and tender. Salty and slightly spicy; Bright red color and simple manufacture. After the chicken is slaughtered, the head, bones, claws and internal organs are removed, and the chicken is cut into pieces, and then the above auxiliary materials and seasonings are mixed into the chicken pieces for later use. Boil the water, put the chicken in a small steamer, steam it over high fire for more than 20 minutes, turn it out after cooking, put it on a plate, and pour a little red oil on it.
6. Chengdu Fengwei Crispy: Chengdu Fengwei Crispy is one of the famous Sichuan dishes. Legend has it that it began in the Ming Dynasty and evolved from court banquet snacks. The appearance is light golden yellow, crisp outside and soft inside, and it tastes delicious when it is hot. The core material of Fengwei Crisp changes with the seasons. According to the different core fillings, it can be divided into Flower Phoenix-Feather Crisp, Lobster Phoenix Crisp, Golden Hook Phoenix Crisp and so on.
7. Chengdu Cordyceps Duck: Cordyceps Duck is made of precious Chinese herbal medicines Cordyceps sinensis and husband duck. Wash the old duck, remove the dirt, sharpen it with chopsticks, make a hole about three to five centimeters deep in the duck, put the worm part of Cordyceps into the hole, and add Radix Astragali, Walnut, Schisandra chinensis, etc. And stew in a casserole for an hour or two.