I have always liked Sichuan, whether it’s the food or the environment.

I always feel that Sichuan people live a very leisurely life and are very particular about life.

This time I will introduce Sichuan food.

Husband and wife lung slices.

This is a long-standing and well-known dish in Chengdu.

This is a dish that is well-made and well-made by a couple themselves. To distinguish it from other beef slices, people call it "couple's lung slices".

Made with beef, heart, tongue, tripe, scalp, etc. instead of the original single lung.

The color is beautiful, the texture is tender and the taste is fresh, spicy and fragrant.

Lai glutinous rice balls.

It is glutinous rice balls, also known as Yuanxiao.

It got its name from the owner Lai Yuanxin who hawked on the streets of Chengdu in 1894.

It mainly uses glutinous rice, black sesame seeds and sugar as raw materials.

It is characterized by the fact that the skin does not rot when cooked, the filling does not appear, and the soup does not become muddy, and the chopsticks do not stick to the chopsticks, the teeth do not stick, and the mouth is not greasy when eaten.

The taste is sweet and soft.

Dan dan noodles.

The famous Chengdu snacks got their name from the people who used to sell them along the streets on burdens. Initially, they used copper pots with two compartments, one for cooking noodles, and one for stewing chicken or hoof legs.

Roll noodles into flour and add pork and vegetables.

Salty, slightly spicy, fragrant and very tasty.

Yibin burning noodles.

One of the most unique and famous snacks in Yibin area.

Old Town Fried Dough Noodles.

Because the oil is heavy and contains no water, it burns immediately when ignited, hence the name Burning Noodles.

The raw materials are noodles, bean sprouts, peanuts, etc.

After the noodles are cooked, take them out and shake them dry, then add seasonings.

The burning noodles are plain noodles, and later meat noodles, burning noodles, etc. are added.

The taste is spicy and smooth, with a lingering fragrance in the mouth.

Bell dumplings.

In ancient times, it was also called "Shuijiao".

One of the famous snacks in Chengdu.

It began in the 19th year of Guangxu.

Zhong dumplings are filled entirely with pork and no other fresh vegetables are added. They are topped with special red oil when served.

It has the characteristics of thin skin, tender filling and delicious taste.

Egg cake.

It started in the Qing Dynasty, when an old man surnamed Shi was inspired by the "aunt's feast" held by children.

Mix eggs, fermented flour and appropriate amount of brown sugar thoroughly, then bake on a pan.

Crisp, tender and refreshing.

Fat rice rolls.

The main ingredients are sweet potato powder and fat intestines, and the seasonings are mainly chili and Sichuan peppercorns.

Spicy, fragrant and rich in taste.

It has the characteristics of fast food.

Yeerba.

Also known as Ai Mo.

It is a traditional Sichuan snack.

It is a festival food during Qingming Festival in western Sichuan and Spring Festival in southern Sichuan.

The raw materials are mainly glutinous rice and rice, and other raw materials can be added.

It is made with glutinous rice flour bread with sweet stuffing or fresh meat and salty stuffing, wrapped in fresh cake leaves, and steamed over high heat.

Sweet and mellow, salty and savory.

Contains the refreshing fragrance of the leaves.