1. What are the 3 most famous dishes in Sichuan cuisine? 2. What is the most famous snack in Sichuan? 3. There are many delicious foods in Sichuan, which one is your favorite? 4. Special Cuisine in Sichuan Province 5. What are the less famous and particularly delicious things in Sichuan? 6. What snacks are there in Sichuan that people can't stop? What are the 3 most famous dishes in Sichuan cuisine?

Chinese food culture is profound, and many foreigners will come to China specially to taste local specialties, including more than a dozen cuisines, such as eight major cuisines, local cuisines and so on.

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In the past, only Sichuan people liked to eat Sichuan food, but now it has become a favorite taste of people all over the country. And it's very hot. The taste of Sichuan food is very suitable for the tastes of young people now. Xiaobian also loves it very much. Because Sichuan food tastes very spicy, I have always loved spicy food. Today Xiaobian will introduce you to several authentic Sichuan foods to see if you have eaten it.

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Mao Xuewang. It's really Xiaobian's favorite to mention Mao Xuewang. A few days ago, Xiaobian wanted to eat it so much that he ate it in a restaurant alone. The taste is still memorable. The hottest time I ate Mao Xuewang was when I ate it, my mouth was so spicy that I was numb. I put a lot of pepper in it, but it was quite refreshing. Maoxuewang is a classic Sichuan dish, which is rich in ingredients, much like a hodgepodge, including duck blood, hairy belly, ham sausage, bean sprouts, ginger, garlic, garlic sprouts, dried peppers, peppers, shallots, etc. Xiaobian loves all kinds of ingredients!

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Boiled fish: Boiled fish is almost a dish in every restaurant, but if you want to eat authentic boiled fish, you must go to a more authentic Sichuan restaurant. Its fish is fresh and tender, and its taste is smooth and oily but not greasy, which makes people drool when you think about it. The good taste of boiled fish really depends on the quality of raw materials such as cats and peppers. The fish itself tastes delicious, and it is made of this kind.

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Spicy hot pot: Sichuan cuisine is mentioned. I have to mention the spicy hot pot, which can be said to be a favorite all over the country, and it is also a very traditional food in China. Now many foreigners like to eat hot pot in China. The essence of Sichuan hot pot is that it is hemp and spicy, and people who eat it are sweating, especially in the cold winter. Three or five friends go to the hot pot restaurant to eat a spicy hot pot, chat and drink beer, which is simply better, and feel hot instantly.

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Husband and wife lung slices: It is also famous in Sichuan cuisine, and has a long history. In fact, although it is called husband and wife lung slices, there are no lungs in the ingredients. Is it a sigh of the strong culture of China cuisine? But in the early days, this dish did have lungs, but later it was replaced by other ingredients because the lungs were not very beautiful and the taste was not very good. This dish is not good to cook. The cooked dishes of Couple's Lung Tablets are red and bright in color, spicy and delicious, and soft and waxy in texture. Couple's Lung Tablets also have the functions of warming and nourishing our spleen and stomach.

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saliva chicken: this dish may not be very common in other places. It is a Sichuan feature, not that it can make you drool, but that it can make you drool spicy, so it is called saliva chicken. The fresh and smooth taste of chicken is combined with the spicy taste of pepper, and finally it is gathered into such a delicious dish. The soup is cooked with small fire, and it is just right.

What's the most famous snack in Sichuan

1. Dandan Noodles, Sichuan

Dandan Noodles is widely spread in Sichuan, and is rated as "one of the top ten noodles in China". The origin of Dandan Noodles is the small noodles bought with a pole. Later, when he became famous, he became Dandan Noodles. It can be said that there is basically no one in Sichuan who doesn't know about Dandan Noodles. This noodle is red and bright in color, fragrant with winter vegetables and sesame sauce, with outstanding spicy and sour taste, fresh but not greasy, spicy but not dry, and can be called a leader in Sichuan-style pasta.

2. Zhong Dumplings

Zhong Dumplings, an authentic Sichuan traditional snack, began in the 19th year of Guangxu (in 1893, it was also called "Lizhi Lane Red Oil Dumplings" because it was located in Lizhi Lane at the beginning of its opening and was heavily seasoned with red oil. Compared with ordinary dumplings, Zhong dumplings are all stuffed with pork, and are thinner than ordinary dumplings without other fresh vegetables. Moreover, Zhong dumplings are eaten with special soy sauce and red oil and can only be eaten dry.

3. Dragon wonton soup

"wonton soup" is a local name of Sichuan people, because the wrapped wonton looks like a person holding hands, so it is named wonton soup. In other places outside Sichuan, wonton has always been cooked in clear soup, and occasionally it has been fried in oil. But only in Sichuan, piles of chili pepper and pepper oil are added to make a heavy-flavored red oil wonton. Among them, the abnormal "Laoma wonton" will definitely make you lose your mouth when you eat the third one. But it is precisely because of this extreme taste that people who love it will love it and those who are afraid of it will avoid it.

4. Zitong Tablet Powder

Zitong Tablet Powder is one of the three unique traditional snacks known as Zitong, Mianyang, Sichuan. The food tastes hemp, spicy and blunt. The nature is still hot, chewed, flexible and cool, giving people cold. A snack, with both cold and heat, is suitable for yin and yang, and the tablet powder not only tastes delicious and refreshing, quenches hunger and thirst, but also has the effects of clearing away heat and toxic materials, benefiting qi and dredging veins.

5. Eating rabbits cold in Zigong

"Eating rabbits cold" is a folk food in Zigong, Sichuan, which has a history of more than 1 years. It is said that almost every family in Zigong can cook it and everyone loves it. Cold-eaten rabbits are delicious, with high nutritional value, and rabbit meat itself has special effects of weight loss and beauty, which is a must.

6. Fushun bean curd

There are many delicious bean curd in Sichuan, but Fushun is the most famous. Fushun tofu pudding consists of three parts: rice, tofu pudding and dipping in water. All three are indispensable. Among them, dipping bean curd in water is the key, and it must be made from Zanba sea pepper, sesame oil, soybean oil, garlic paste and big fish fragrance, which is very distinctive.

7. Yibin burning noodles

When it comes to burning noodles, it can be regarded as the most distinctive traditional snack in Yibin area. Yibin burning noodles, formerly known as Xufu burning noodles, were called fried dough sticks noodles a long time ago. Why is it named burning noodles? It is because the seasoning for making noodles is oily and heavy, and there is no water. It is said that ignition can burn, so it is called burning noodles. There are countless burning noodles restaurants on the street. It is refreshing and refreshing to come to a bowl of Yibin burning noodles in the morning.

8. Boji

Boji is a special snack in Leshan. At first, it was made of chicken, chicken gizzards, chicken skin and chicken feet, which were soaked in a bowl with spicy seasoning, hence the name. Nowadays, there is no taboo for everyone. As long as it flies in the sky, runs underground, swims in the water or grows in the ground, it can be made into Boji.

Here, I want to say that the chicken is not a cold pot string. Although they are no different in the picture, the cold pot string is a cooked string, which is put into a big pot without "fire" and soaked in hot soup, so it is actually hot; And the alms chicken is to put the pre-fried soup in a bowl and serve it, and put the pre-cooked skewers in it to soak, and then eat it, so it is actually cold!

9, mash egg

mash egg is a local snacks, belonging to Sichuan cuisine. Lao Zi, the wine fermented in ancient Chinese, and Lao Zi egg are Sichuan dialect, that is, boiled eggs with wine fermented. Put the mash and appropriate amount of water in the pot to boil. Beat in the eggs, cook them, divide them into small bowls, and add lard and sugar. In memory, all the mash eggs should be put with lard, and it tastes better if there is oil residue left from lard refining; Don't overcook the eggs. It's better that the yolk is raw, which is called candied eggs. It has the functions of invigorating qi, generating blood, activating collaterals, dredging meridians and moistening lungs, and it also has the function of clearing heat and relieving summer heat in summer.

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There are many delicious foods in Sichuan, which one is your favorite?

favorite Sichuan fish-flavored shredded pork

ingredients

lean meat 25g

auricularia auricula 5g

carrot 5g

_ pepper 4g

bean paste 2g

sugar 2g

vinegar 2g

soy sauce 15g

cooking wine 15. Use

1 grams of starch

2 grams of water

minced onion, ginger and garlic as shown in the figure

The method of shredded pork with fish flavor

Cut carrots, clean green peppers, remove stems and shred them, and tear auricularia into small pieces for later use.

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Clean and shred lean meat, and size and marinate with salt, pepper, cooking wine, egg white and starch for 1 minutes.

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a spoonful of bean paste, chopped onion, ginger and garlic.

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Take a small bowl and mix it with white sugar, balsamic vinegar, cooking wine, salt, soy sauce, a little water and water starch to make a thick juice. Because bean paste is very salty, don't put salt in it if it's not heavy!

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Pour the oil in the pan, spread the pulped meat in the pan, stir-fry until the shredded pork turns white and move it to the plate for later use!

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Put a little oil in the original pot. If carrots are not easy, stir-fry them twice, then remove them to one side, add bean paste and stir-fry until red oil is fragrant!

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Stir-fry onion, ginger and garlic with other ingredients!

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Stir-fry the shredded pork evenly!

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The last step is to pour in the prepared small bowl of juice, stir well, and take out the pan!

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Fish-flavored shredded pork is finished (Ω

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Tips

The shredded pork for this dish must be cut vertically, along the lines of the meat, and the shredded pork is also beautiful.

There are still many children's shoes asking about the exact sauce: I cook by feeling, so I bought a kitchen and weighed it:

2 grams of sugar, 2 grams of rice vinegar, 15 grams of cooking wine, 15 grams of soy sauce, 2 grams of bean paste, 1 grams of water starch and 2 grams of clear water, which is the amount I usually use. (I always cook in large quantities, usually using meat.

Sichuan's special cuisine

1. Burrowing chicken

Burrowing chicken, which has been spread for hundreds of years, is made by mixing spicy ingredients with boneless chicken slices with various ingredients. Where did the "Bow Chicken" come from? "Pot Pot", originally meaning crock, uses the way of reduplicative words to name the dishes, which is unique and intimate. Burrowing chicken has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. When eating milk soup noodles, it is accompanied by alms chicken, which has a unique flavor.

2. Dandan Noodles

Dandan Noodles is a famous snack which is very popular among Sichuan people and has a special flavor. It is named because it is often sold by hawkers. This noodle is made of flour and rolled into noodles, cooked and scooped with fried minced pork. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty.

3. Pork sausage powder

Pork sausage powder has always been one of the most distinctive varieties among many snacks in Chengdu. It is spicy, fresh, bright, red and delicious, and can be used as a snack taste or a special meal with special mixed pork sausage. Pork intestines powder has the characteristics of "fast food".

4. Husband and wife lung tablets

Husband and wife lung tablets, formerly known as "husband and wife waste tablets", do not use lungs. It belongs to Sichuan cuisine, which is a special snack of the Han nationality in Sichuan. It takes cow scalp, heart, tongue, tripe and beef as the materials, pays attention to the selection of materials, and has fine production and exquisite seasoning. The husband and wife lung slices are large and thin, glutinous and tasty, spicy and delicious, tender and slag-melting. Deeply loved by the masses, in order to distinguish it from other lung slices, it is called "husband and wife lung slices", which is more particular about the materials used and the quality is improving day by day.

5. Guangyuan steamed cold noodles

Yuan steamed cold noodles is one of the traditional snacks of Han nationality in Guangyuan, Sichuan. It tastes sour, sweet, spicy and fragrant, appetizing, refreshing and has a long taste. Beyond Guangyuan city, there is no place of origin. Its appearance is similar to that of Shaanxi cold rice noodles, but its raw material is rice instead of flour. Guangyuan cold noodles taste smooth and refreshing, cool and pleasant.

6. Fire whip beef

Fire whip beef originated in Qianlong period of Qing Dynasty, and became a famous specialty in Sichuan in the late Qing Dynasty and early Republic of China. Together with Zhang Fei beef and Taihe beef, it is called "Three Outstanding Beef in Sichuan". Huobianzi beef is a traditional specialty of the Han nationality in Yandu (Zigong, Sichuan), which is famous for its high quality, delicious taste, paper-thin slices and long crisp fragrance. Huobianzi beef originated in the Qing Dynasty and has a history of more than 2 years. It has strict material selection, fine knife work, exquisite technology, unique flavor, smooth fragrance and long aftertaste.

7. Lizhuang white meat

Lizhuang white meat, whose full name is "Lizhuang knife edge garlic white meat", is a traditional Han food in Lizhuang, a famous historical and cultural town in Yibin, Sichuan Province. It is made of "Changbai Mountain" or "York" or "Bakxia" pork with a thin skin and a proper proportion of fat, and mixed with various sauces. It is fragrant and refreshing, fat but not greasy.

8. Luojiang Bean Chicken

This dish is a famous vegetarian dish in Luojiang County, Sichuan Province. Soybean is used as the main material and ground into soybean milk. Made into oil skin, wrapped in sesame powder and steamed. The color is brownish yellow, soft and dry, salty and fresh.

9. Milk noodle soup

Milk noodle soup is a special snack of Han nationality in Qionglai County, Sichuan Province. That is, fresh pig bones, trotters, fragrant elbows and chicken are stewed into a rich-flavored milk soup, which is put into a bowl, supplemented with seasonings, and served by adding cooked water leaves. Milk noodle soup in Qionglai is a household name. The most popular. Even in the surrounding areas of Qionglai, only the mutton and horse dregs noodles can be compared with Qionglai milk soup noodles.

1. The Three Cannons

The Three Cannons are famous snacks of the Han nationality in Sichuan, mainly made of glutinous rice. When throwing glutinous rice balls, the Three Cannons make a "clang, clang, clang" sound, which can be divided into "iron cannon", "artillery" and "guns", hence the name "Three Cannons". When eating, it is accompanied by "old eagle tea", which has a unique flavor. Three cannons are sweet and delicious, not greasy, not sticky and slag-melting, and cheap.

What are the less famous and particularly delicious things in Sichuan?

1. 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-Dandan Noodles Dim Sum. What are the top ten most famous snacks in Sichuan? 2. The main features of Longchaoshou Longchaoshou are: thin skin, tender stuffing and fresh soup. Handmade skin is made of super-grade flour with a little ingredients, which is kneaded slowly and rolled into a translucent shape of "Chengdu snack as thin as paper-Dragon Handmade, as thin as silk". The meat stuffing is tender and smooth, mellow and delicious. The original soup of Longwonton soup is made from several parts of chicken, duck and pig, which are stewed and simmered. The original soup is white, thick and fragrant. What are the top ten most famous snacks in Sichuan? 3. Bell Dumplings The main difference between Bell Dumplings and Northern Dumplings is that they all use pork stuffing, without adding other fresh vegetables. When serving, they are topped with a special Chengdu snack-Bell Dumplings with red oil, which is slightly sweet and salty, spicy and unique in flavor. Zhong dumplings have thin skin (1 pieces)