1. Mianyang rice noodles
Mianyang rice noodles are a specialty food of Mianyang, Sichuan. Mianyang rice noodles are a kind of fine rice noodles, available in three flavors: clear soup, red soup, and clear red soup, as well as more than a dozen condiments, such as sausage, ribs, bamboo shoots, peas, etc. The editor likes to eat it with pea tips dipped in it. I think it tastes delicious without dipping it in anything. The locals eat rice noodles and buy a big steamed bun to dip into the soup.
2. Crispy Pot Helmet
Crispy Pot Helmet is a local delicacy in Mianyang. The freshly baked Guokui is thin and crispy. When cut open with a knife, it looks like a clam shell filled with various fillings. After taking a bite, the shell is crispy, the inside is spicy and fragrant, and it has a crunch in your mouth. You can eat layers of pastry in every bite, and there are a variety of flavors mixed in every crevice, making people want to stop. Very delicious and not greasy!
Three. Zitong Pianfenfen
Tongpian powder is a specialty food in Mianyang, Sichuan. The material has a unique taste, crystal clear, sour and spicy. The preparation of sliced ??powder is similar to that of jelly, except that leek juice is added, then spread thinly on the bottom of the pot, placed in boiling water to boil quickly, and placed in cold water to solidify quickly. When eating, tear it apart one by one, add soy sauce, vinegar, ginger, minced garlic, chopped green onion, mustard, pepper powder, red oil, sea pepper and other seasonings, mix well, and then you can devour it.
Fourth, cold dip
Mianyang cold dip, Jianghu style Sichuan street food. That is, after a variety of fresh vegetables are cooked, they are skewered with toothpicks and placed neatly on a plate, and then eaten with the prepared dipping sauce. One is "cold" and the other is "dip", which is very straightforward but very vivid. All dishes absorb the flavor of the soup quickly while retaining its sweetness and are delicious.
5. Zitong inlaid bowls
Some inlaid bowls from Zitong, Sichuan are also written as incense bowls. Since ancient times, inlaid bowls have been a specialty at banquets. Some are fragrant, fresh and tender, unlike Sichuan food (which gives the impression of being spicy). Egg white, egg yolk and lean meat are inlaid and steamed, supplemented by light soup. Their shape is very similar to the delicacies of Jingyang, Shaanxi, and the feeling of steaming and mixing soup is similar to that of Ziyang, Shaanxi.