The third cannon is a famous traditional snack in Sichuan, which is mainly made of glutinous rice. When the third cannon throws glutinous rice balls, it makes a clang, clang, clang sound, which is similar to a projectile, and it is divided into iron cannon, cannon and cannon, hence the name "Three Cannons".

When eating, it is accompanied by "old silver tea", which has a special flavor. Sanpao is sweet and delicious, non-greasy, non-sticky and non-slag, and cheap. The main ingredients of the Third Artillery are glutinous rice, brown sugar, sesame seeds and soybeans, which are very sweet to eat. Sanpao is not a cold food. When selling, put the baked semi-finished products into the pot and put them on the stove to keep warm with a small fire. Make it now when you eat it.

Sanpao is a snack made of glutinous rice, and it is also a special selling form of "Ciba" that was only available in the old "Flower Bai". Because each serving (plate) has only three pieces, now a large piece is sandwiched in the hot pot and divided into three small pieces, and now it is thrown into the center of the chopping board. Because there is a steel disc on one side of the chopping board, when it vibrates due to the impact of the chopping board, it will make a metallic sound and only hear three "bangs". Three pieces of rice cakes have flown into the bamboo dustpan leaning on the opposite side and rolled into the bamboo dustpan filled with sesame powder and soybean powder below, and another person picked up three pieces of rice cakes and put them into the dish (at this time, the rice cake "Three Cannons" got its name).

The practice of the Three Cannons of Chengdu Snacks is as follows: raw materials: glutinous rice1000g, brown sugar150g, sesame 50g and soybean 250g.

Manufacturing steps: 1. Wash glutinous rice, soak it for 12 hours, then wash it, pour it into a steamer, steam it with strong fire, sprinkle water in the middle for 1-2 times, then steam it, turn it out and pour it into a wooden bucket, mix it with appropriate amount of boiling water, cover it, and mash it with a wooden stick (or 2. Boil 300 grams of brown sugar into clear water to make sugar juice. Stir-fry sesame and soybean respectively and grind into fine powder. 3. Divide the cake into 10 parts, and then divide each part into 3 pieces, that is, throw it on the wooden plate for three times by hand, make three turns and then bounce it into a dustpan filled with soybeans, so that each piece is evenly coated with soybeans, then pour sugar juice and sprinkle sesame noodles.