First, Sichuan hot pot:
Of all the hot pots in the north and south of the Yangtze River, Sichuan hot pot is the most pleasing and knowledgeable. Since the Qing Dynasty, Sichuan's delicious and edible people have made hot pot a legend. The rolling thick soup is full of ingredients with different flavors, and the blurred heat makes people feel warm. You don't have to sit down carefully in a skirt and pretend to smile. Pushing a cup for a change and putting on a dragon gate array is the most enjoyable Sichuan feast. Recommended shops: Shu Jiuxiang, Huangcheng Mom, Duck Intestine Hot Pot, Beef offal Hot Pot, Mushroom Hot Pot.
Second, the couple's lungs:
Husband and wife lung slices are actually cow scalp, heart, tongue, tripe and beef, without lungs. Pay attention to material selection, fine manufacturing and seasoning. Husband and wife lung slices are big and thin, waxy and tasty, spicy and delicious, tender and slag. It is very popular among the masses. Because it is different from other lung films, it is more particular about materials and the quality is improving day by day, so it is called "husband and wife lung films".
Third, rice rolls the Pig:
Sichuan pork intestines rice rolls have an allusion of "eating pork intestines rice rolls with a wave of sound". Its meaning, even the most experienced people, are still enjoying the "hey hey" symphony. Crystal clear sweet potato powder, red oil diffuse, fragrant, bean sprouts dotted in the meantime, bean sprouts soft fragrance overflowing. Suck the fans into your mouth, it's waxy and soft, and it tastes like love. Recommended shops: Qingshiqiao "time-honored" pork intestines powder, Shuangliu Baijia pork intestines powder, etc.
Fourth, mother rabbit head
Rabbit head has big bones and little meat. What's delicious? However, once someone eats his mother's rabbit heads, he will certainly understand why Sichuanese always chew so hard, even put on gloves and use them with both hands, no matter how ugly he eats. Spicy, spicy and spiced. Mother's rabbit heads are not very delicious, but they are all delicious. Recommended store: Shuangliu Mom Rabbit Head Branch.
Verb (abbreviation of verb) Dandan Noodles, Sichuan:
Dandan Noodles is a famous local traditional pasta snack in Sichuan Province. It is said that it originated from porters carrying goods and selling noodles at the dock, hence the name. Roll out the noodles with flour, cook them, and spoon the fried minced meat. The cooked noodles are very thin, the marinade is crispy, salty and slightly spicy, and the aroma is tangy and very tasty. Dandan Noodles is a representative food in Sichuan cuisine and a necessary dish for people to taste Sichuan cuisine.
Today, Dandan Noodles has spread all over the country. Although the practice is slightly different, it has always been loved by citizens all over the country and has become a home-cooked snack.
Six, Sichuan style stew pork:
Sichuan style pork is a traditional Sichuan cuisine for cooking pork, which belongs to Sichuan cuisine. Most families in Sichuan can do it. Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy, and fragrant taste. The so-called return to the pot is to cook again. Chongqing pork plays a very important role in Sichuan cuisine. Sichuan cuisine has always been regarded as the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, we will definitely think of it. It is the first choice for next meal, because it is full of color, flavor and eye-catching.
Seven-door and three-door cannons:
The third cannon is a famous traditional snack in Sichuan, mainly made of glutinous rice. When the Third Artillery throws glutinous rice balls, it will make a "clang, clang, clang" sound like a cannonball, which is divided into "iron cannon", "cannon" and "cannon sound", hence the name "Third Artillery". When eating, it is accompanied by "Laoying Tea", which has a unique flavor. The third cannon is sweet and delicious, not greasy, not sticky and not slag, and the price is cheap.
The main ingredients of Sanpao are glutinous rice, brown sugar, sesame and soybean, which are sweet in taste. 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. Do it now at dinner.
Eight, light and shadow beef:
Deng Ying beef is a traditional local delicacy in Dazhou City, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chewing them carefully is thought-provoking.
Nine, Mapo tofu:
Mapo tofu, also known as Chen Mapo tofu, is one of the traditional local famous dishes in Sichuan Province. The main ingredients are tofu, minced meat, pepper and pepper. The appearance of Mapo tofu is deep red and bright, with red, white and green colors in sharp contrast. The shape of tofu is not rotten, but it tastes hemp, spicy, hot, tender, crisp, fragrant and fresh, which highlights the "spicy" characteristics of Sichuan cuisine.
Ten, mala Tang:
Sichuan Mala Tang is a distinctive Han snack in Leshan, Sichuan. It has been circulated for hundreds of years, lasting forever and being deeply loved by people. It is spicy and delicious. Add the boiled broth to the pot, and then dip it in various seasonings at will. It tastes hemp, spicy and hot, very refreshing, cheap and different in taste.
There are too many delicious foods in Sichuan, mainly spicy. I hope we can all go to Sichuan to enjoy a spicy time. Ha ha ha ha, a bowl of mala Tang when you are unhappy. If we are still unhappy, we will have two bowls. After eating, we will have a good mood. good night