Sichuan specialties are as follows:

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 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 banquet snack.

2. Dragon wonton soup

The main features of dragon wonton soup are: thin skin, tender stuffing and fresh soup. The parchment is made of super flour with a little ingredients, which is kneaded slowly and rolled into a translucent shape of "as thin as paper and 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.

3. Zhong Dumplings

The main difference between Zhong Dumplings and Northern Dumplings is that they are all filled with pork, without other fresh vegetables, and they are served with special red oil, which is slightly sweet and salty, spicy and unique in flavor.

Zhong dumplings have the characteristics of thin skin (only 5g for 1 dumplings), fine ingredients (fine flour, selected pork with tendons removed and peeled), tender stuffing (all by mastering the temperature and moisture during processing, making the meat tender and slag) and fresh taste (all by auxiliary materials, red oil and original soup).

4. Chen Mapo Tofu

The tofu cooked by Chen is red and bright, and the beef is crisp and fragrant, hemp, spicy, fragrant, crisp, tender, hot and full of Sichuan flavor. Chen Tofu soon became famous, and food seekers are eager for it, and literati and poets often come here. Some busybodies saw the pockmarks on Chen's face, so they called it "Chen Mapo's Tofu", which spread like wildfire and became a beautiful talk. Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop".

5. Boji

Boji has a history of hundreds of years since it was spread in the Qing Dynasty. It is made by mixing the boneless chicken slices with spicy seasoning and various seasonings in a pottery bowl. It 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 style.