Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very 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 banquet snack.

Manufacturing raw materials:

500g of round fine noodles, 50g of chilli oil, 50g of soy sauce and 50g of onion, 35g of sesame sauce, 2.5g of monosodium glutamate, 0g of Sichuan cuisine 100, 20g of melted lard and 20g of sesame oil.

Cooking method: wash Sichuan cuisine slightly, cut it and onion into fine powder respectively, and put it in 5 bowls, and then put other seasonings in each bowl for later use; Boil the water in the pot, and cook the noodles in the pot and eat them in bowls.

The most famous one in this area is Dandan Noodles, a street vendor named Chen Baobao in Zigong, founded by 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk around in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

Er hot and sour tofu pudding

Hot and sour tofu is a famous local snacks in Chengdu and Leshan, Sichuan. Tofu pudding used to be operated in the form of shared rent, which is very popular in both urban and rural areas. It is a folk snack with a long history.

To make tofu, you need to choose the best soybeans, soak them in well water or river water, then grind them into slurry, filter the bean dregs, boil them and pour them into wooden barrels for later use. Take the glazed green sand jar, put sweet potato starch and gypsum water mixed with water, pour it into boiled soybean milk, and let it solidify into tofu.

Hot and sour tofu is a kind of tofu, which is made of soy sauce, vinegar, Chili noodles and monosodium glutamate. Add pre-cooked tofu and sprinkle with bean sprouts, crispy soybeans, kohlrabi and chopped green onion. Hot and sour tofu pudding tastes hot and sour and salty. Tofu pudding is fresh and tender, with crisp and fragrant ingredients, strong and spicy taste and unique flavor.

Sanlong wonton soup

"Wonton" is a special name for wonton in Sichuan. The name Chaoshou probably comes from copying the two ends of the dough together when wrapping. Wonton soup is thin and tender, smooth and delicious, and the soup is thick and white. It is the best snack in Rongcheng. The name of Dragon Wonton is not the boss's surname, but the homophonic name of "Dragon" used by three guys in "Mihua Tea Garden", which means "Long Teng Hu Yue" and "Prosperous Business".

Ingredients: 500g refined flour, 500g pork leg, broth, pepper noodles, monosodium glutamate, ginger, sesame oil, Sichuan salt, chicken oil and 2 eggs.

Method:

1. Put the flour on the chopping board to be concave, add a little salt, knock in 1 eggs, add water and mix well, and knead into dough. Then roll it into a paper-thin sheet with a rolling pin and cut it into 1 10 pieces of four-fingered leather for later use.

2. Beat the fat and lean pork with the back of a knife, chop it into mud, add Sichuan salt, ginger juice, 1 egg, pepper noodles and monosodium glutamate, mix well, add appropriate amount of water, stir into a dry paste, add sesame oil and mix well to make stuffing for later use.

3. Put the stuffing pericardium into the skin, fold it into a triangle, and then fold the left and right corners to the middle for bonding to form a water chestnut-shaped handmade blank.

4. Put Sichuan salt, pepper, monosodium glutamate, chicken oil and original soup into a bowl and scoop in the cooked wonton soup.

The method of dragon wonton is simple, and the materials used are general. You can try it yourself.

Sisi shredded chicken cold noodles with sesame sauce

Cold noodles with shredded chicken is a traditional snack in Sichuan with a long history and great influence in Sichuan Province. In recent years, it has spread all over the country, especially in the vast areas in the north.

Method of making cold noodles with shredded chicken: noodles made by machine are boiled in boiling water. Don't cook too soft. Take it out while it's hot and put it on the chopping board. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to the other side and has cooled down. It becomes cold noodles.

There are many ways to eat cold noodles:

(1) Cold noodle of mung bean sprouts: blanch mung bean sprouts with boiling water to keep them crisp and tender, put them in a bowl, cover them with cold noodle, and sprinkle with flavor juice made of pepper noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil;

(2) Cold noodles with shredded chicken, the basic method is the same as cold noodles with mung bean sprouts, except that shredded chicken is added to the noodles after cooking;

(3) Three-silk cold noodles, cooked shredded chicken, shredded ham and shredded pork.