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What are the top ten Sichuan specialties and snacks?

1. Zhong dumplings - filled with whole pork, no other fresh vegetables, thin skin and tender filling. When eating, they are topped with special red oil. They are very delicious.

2. Ye'er cake - it uses the unique local curculigo leaves. The filling in the middle is salty and sweet. It not only has a unique taste, but is also suitable for all ages.

3. Sichuan Hot and Sour Noodles - It is handmade with sweet potatoes, peas and other ingredients. After cooking, various pea tips, mustard shreds, soybeans and other ingredients are added. The taste is very sour and spicy.

4. Northern Sichuan jelly - the ingredients are carefully selected, the production method is exquisite, and the heat is very particular. The jelly made from it is fine in texture and tastes soft and chewy. The secret red oil ingredient is added when eating.

5. Dandan noodles - made of flour, cooked with special marinade and minced meat, the taste is very spicy and delicious.

6. Bobo Chicken - A pottery bowl is used to hold the special Bobo Chicken seasoning. Then the various ingredients are cooked and skewered, then put into the pottery bowl and turned over to add the flavor. The taste is very spicy and fragrant.

7. Yibin Burning Noodles - Made of local high-quality water noodles as the main ingredient. After being cooked, various ingredients are added. When eaten, it is served with a special soup. The taste is very spicy and delicious.

8. Three Cannons - Made from glutinous rice, brown sugar, sesame, soybeans and other main ingredients, it tastes very sweet and soft, sweet but not greasy, and is of high quality and low price.

9. Red oil Chao Shou - Chao Shou is similar to the wontons we often eat, but different from the round dough of wontons. Chao Shou is made of dough wrapper and minced pork, and is cooked with sesame red oil and other ingredients.

10. Lai Tangyuan - the ingredients are carefully selected, the workmanship is fine, the skin is thin and the fillings are sufficient, and the fillings are very diverse. When cooked, the skin does not rot and the fillings are not exposed, and the taste is very sweet and soft.