Today, people generally believe that wonton (chaoshou) evolved from dumplings.

In fact, there are wontons first and then dumplings.

"Yan Fanlu" says that Shiyan wontons are "made by the Hun family and the Tun family in the captives, so they have been around for a long time."

Later, people made wontons into crescent shapes and became dumplings.

According to historical research, wontons existed in my country during the Han Dynasty, while real dumplings were introduced in the Sui Dynasty and flourished in the Tang Dynasty, about 1,400 years ago.

In the Tang Dynasty, dumplings had spread to remote areas.

Archaeologists discovered complete dumplings in a wooden bowl unearthed from a Tang Dynasty tomb in Turpan.

If wonton is the mother of dumplings, then it does have a little more feminine beauty than dumplings. Its shape is free and elegant, its color is white and rosy, and its taste is mellow and soft.

Dumplings obviously add a lot of masculinity.

Especially the delicious northern dumplings.

Southern dumplings, especially Chengdu dumplings, are distinctly Yin and Yang from Chaoshou, but compared with northern dumplings, they are more delicate and more focused on decorating themselves.

Northern dumplings are mostly stuffed with leeks, while Chengdu dumplings are stuffed with meat.

Zhong Dumplings are an outstanding representative of Chengdu and even Sichuan dumplings.

Legend has it that Zhong Dumplings was created in 1893 and was run by a vendor named Zhong Xiesen, who later set up shop in Lychee Lane.

Because it is heavily seasoned with red oil, it is also called "Lizhi Lane Red Oil Dumplings".

The key to making Zhong dumplings lies in the selection of ingredients, but also in the seasoning.

The red oil is made from Chengdu "Erjintiao" red pepper noodles and refined from vegetable oil; the soy sauce is made from a special replica soy sauce, plus garlic juice, sesame oil and other seasonings, which are cleverly combined.

The rich flavor of the seasoning, the bright red color, and the fresh flavor of the filling are combined to form a rich and flavorful style.

Zhong Shui Dumplings was awarded the title of "Chengdu Famous Snack" by the Chengdu Municipal People's Government in 1990.

The current location of Zhong Dumplings is at No. 7 Tidu Street and there is a branch at No. 146 West Yulong Street.

Dandan Noodles Dandan Noodles have been operating in stores in Chengdu for forty or fifty years. They come from the noodle baskets sold by hawkers along the streets.

One end of the burden is the pot and stove, and the other end is placed with noodles, bowls and prepared seasonings, which can be eaten as you go.

Now the famous Dan Dan Noodles shop in Chengdu is opened next to the Chengdu Cultural Palace.

It is characterized by thin noodles, crispy meat, seasonings mainly chopped green onion, bean sprouts, and lard, with a slight hint of soup, delicious and refreshing, not spicy but slightly sour.

Mapo Tofu Chen Mapo Tofu (people are accustomed to calling it Mapo Tofu) was founded in the first year of Tongzhi in the Qing Dynasty (1862). It was founded beside Wanfu Bridge in the outer north of Chengdu. It was originally called "Chen Xingsheng Rice Shop".

The owner Chen Chunfu died early, so the small restaurant was run by the proprietress, who had a slightly numb face and was known as Chen Mapo. At that time, the Wanfu Bridge was a wooden bridge across the Fu River, not long but quite wide.

There are high railings on both sides, with bridge pavilions painted with gold and green paintings for catching fish. There are often traders and footmen on the bridge, and coolies who get off the carts and sedans rest and point here.

The people who patronize "Chen Xingsheng Restaurant" are mainly porters who are picky about oil.

These people often buy some tofu and beef.

Then I scooped some vegetable oil from the oil basket and asked the landlady to process it for me.

As time went by, Chen developed a unique set of cooking skills for cooking tofu.

The cooked tofu is full of color and flavor.

People loved it for its uniqueness, and Chen's tofu became famous.

People seeking food are flocking to it, and there are poems in the late Qing Dynasty to prove it: Mapo Chen is still famous, the baked tofu tastes the best, the shadows on the side of Wanfu Bridge are moving, and Mr. Drunk in Guchun.

Literati and poets often meet here.

Someone with good intentions would look at the pockmarks on the boss's face and call it Chen Mapo Tofu.

This statement spread like wildfire and became a good talk.

Therefore, the restaurant was named "Chen Mapo Tofu".

According to "Chengdu General View", Chen Mapo Tofu was listed as a famous food in Chengdu in the late Qing Dynasty.

Due to the continuous efforts of the descendants of Chen Mapo Tofu through the generations, Chen Mapo Sichuan Restaurant has been famous for a long time even though it was 140 years ago.

It has become famous at home and abroad, and has won praises from gourmets at home and abroad.

Dragon Chao Shou Chao Shou is mostly called wonton (also called wonton) in the north. In some places in Shandong, it is called wonton. In Guangdong, it is called Baomian or wonton.

Wonton was originally a food used by the people for sacrifice.

It is recorded in "Old Wulin Events" of the Song Dynasty: "To enjoy the first, use blunt wontons. There is a proverb of 'winter wontons are blunt, and new year steamed buns'. Noble families are looking for surprises, and one utensil has more than ten colors, which is called 'hundred-flavor steamed buns'."

In fact, after the Southern Song Dynasty, wontons had already been introduced into the market and were one of the delicacies of that time.

Yan Zhitui of the Northern Qi Dynasty said: "Today's wontons are blunt and shaped like a crescent moon, and they are eaten all over the world."

This is recorded in the "Meng Liang Lu" of the Southern Song Dynasty, "Chang'an Hakka" of the Ming Dynasty, and many historical notes of the Qing Dynasty.

Today, this kind of snacks are famous all over the country, no matter from north to south or east to west, such as hammered chicken wontons in Tianjin, large wontons in Huzhou, steamed shrimp wontons in Shaoxing, Wang Xingji wontons in Wuxi, fish wontons in Guangzhou, and Chengdu Long Chao Shou in Sichuan.

, Chongqing Wu Chaoshou, Wenjiang Cheng Chaoshou, Neijiang Chicken Antler Chaoshou, Wanxian Sea Bun Noodles, etc. are all quite famous.

Rice dumplings Chengdu people love to eat glutinous rice balls.

When the Spring Festival approaches in the early years, almost every household grinds glutinous rice balls with gouache on a stone.

Tangyuan is eaten from the first day of the lunar month to the fifth day of the lunar month, and there is also a Lantern Festival on the fifteenth day of the first lunar month.

It’s an unforgettable celebration of getting rid of the old and welcoming the new.

Anyone who is a little older can remember that before the 1950s, small dumplings of glutinous rice balls, dim oil lamps, steaming cauldrons, and the cry of "glutinous rice balls" were often seen in the streets and alleys of Chengdu, burning in the cold wind.

The heart of a pedestrian wrapped in clothes.

Lai Tangyuan, which is famous in Kyushu, stood out from these many glutinous rice balls and developed.

Chengdu Sichuan Cuisine What is Sichuan Cuisine?

Sichuan cuisine is known as "two", which means "you will never forget it after eating it".

Even if it is very ordinary ingredients, it has a unique flavor and is fragrant in the mouth.

Sichuan cuisine in Chengdu uses a wide range of materials, fine cuts and preparations, numerous dishes, exquisite cooking, rich seasonings and diverse flavors.