Dandan Noodles

Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook them, and spoon the fried pork powder. The cooked noodles are 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 feast snack.

ingredients: 5g of round noodles, 5g of Chili oil, 5g of soy sauce and 5g of onion, 35g of sesame paste, 2.5g of monosodium glutamate, 1g of Sichuan cuisine, 2g of melted lard and 2g of sesame oil.

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

The most famous one is Dandan Noodles with Chen Baobao, which was founded in 1841 by a vendor named Chen Baobao in Zigong. It was originally named after peddling along the street with a burden. In the past, Dandan Noodles, who walked the streets 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 store management, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

Two-acid and hot bean curd

Hot and sour bean curd is a famous local snacks in Chengdu, Leshan and other places in Sichuan. Tofu pudding used to be run in the form of sharing, which is popular in cities and rural areas. It is a folk snack with a long history.

To make beancurd, you need to choose superior soybeans, soak them in well water or river water, and 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 the sweet potato starch and gypsum water mixed with water, pour it into the boiling soybean milk, and let it solidify into bean curd.

Hot and sour beancurd is a kind of beancurd, which is made of soy sauce, vinegar, chili noodles and monosodium glutamate. Add the beancurd that has been boiled in advance, and sprinkle with bean sprouts, crisp soybeans, kohlrabi powder and chopped green onion. Hot and sour tofu pudding tastes hot and sour, salty and fresh. The tofu pudding is tender, the ingredients are crisp and fragrant, the taste is thick and hot, and it has a unique flavor.

sanlong wonton soup

"wonton soup" is a special name for Hundun in Sichuan. The name of wonton soup probably comes from the fact that the two ends of the dough should be copied together when wrapping. The wonton soup is thin and tender, smooth and delicious, and the soup is thick and white, making it the best snack in Rongcheng. The name of the dragon wonton soup is not the boss's surname, but the name of the homophonic "dragon" used by three guys in the "Dense Flower Tea Garden" means "Dragon Leaping" and "Prosperity" in business.

ingredients: 5g of refined flour, 5g of pork leg, appropriate amounts of broth, pepper noodles, monosodium glutamate, ginger, sesame oil, Sichuan salt and chicken oil, and

2 eggs.

Method of making:

1. Put the flour in a concave shape on the chopping board, add a little salt, knock in one egg, add water and mix well, and knead it into dough. Then

roll it into a sheet as thin as paper with a rolling pin, and cut it into 11 four-fingered square sheets for later use.

2. Beat pork with the back of a knife to remove tendons, chop it into mud, add Sichuan salt, ginger juice, 1 egg, pepper

noodles and monosodium glutamate, mix well, add appropriate amount of water, stir it 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 and stick them together to form a water chestnut-shaped hand-made blank.

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

the method of making dragon wonton soup is simple, and the materials are ordinary. You can try it yourself.

Cold noodles with shredded chicken

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

preparation method of cold noodles with shredded chicken: machine-made noodles are cooked in boiling water. Don't cook it too soft when cooking. Take it out and put it on the chopping board while it is hot. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to each other and has cooled down. It becomes cold noodles.

There are various ways to eat cold noodles: (1) mung bean sprouts cold noodles, which are boiled in boiling water to keep crisp and tender, put in a bowl, covered with cold noodles, and topped with a sauce made of Chili 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 with cooked shredded chicken, shredded ham and shredded pork.