Pasta snacks in China have a long history, different flavors and various varieties. The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill, which could process flour and make it into powdered food. By the Spring and Autumn Period and the Warring States Period, fried and steamed pastry had appeared, such as honey bait, preserved food, preserved food and so on. Since then, with the improvement of cookers and cookers, the raw materials, preparation methods and varieties of China pastry snacks have become increasingly rich. There are many popular snacks. Such as jiaozi in the north, noodles, Lamian Noodles, pancakes, dumplings, etc. Steamed dumplings in the south, spring rolls, zongzi, Yuanxiao, fried dough sticks, etc. In addition, according to their products and folk customs, many local snacks with strong local characteristics have evolved. Such as:

inby, honey twist, pea yellow, Aiwowo, fried liver.

Shanghai's crab shell yellow, Nanxiang steamed buns and Shaoxing chicken porridge.

Tianjin's Jieba cuisine, Goubuli steamed stuffed bun, Erduoyan fried cake, boiled fish with sticky cakes, fruit with wooden sticks, Guifaxiang big twist and spiced donkey meat.

Taiyuan's shackles, Daoxiao Noodles, Jiupian, etc.

beef and mutton bread in soup in Xi' an, Guo kui in Ganzhou, and Lamian Noodles and Guo kui in Lanzhou.

Roasted mutton, roasted naan and pilaf in Xinjiang.

pancakes in Shandong.

steamed dumplings with scallion oil, soup buns, three-diced buns and crab roe in Jiangsu.

Zhejiang's shortbread, Chongyang chestnut cake, fresh meat brown seeds, fried eel noodles with shrimp, and purple rice eight-treasure rice.

Laba porridge, rescue, Huizhou cake and bean skin rice in Anhui.

Fujian's oyster cakes, hand-grabbed noodles, spiced hooves and diced paste.

Taiwan Province's Duxiaoyue Danzai noodles, eel noodles and golden claw rice noodles.

Fried Dumplings and Bamboo Slippery Rice in Hainan.

Jujube Guo Kui, sugar cake, egg bag, blood tea and shredded chicken rolls in Henan.

Three fresh bean skins, Yunmeng fried fish noodles, Regan Noodles and Dongpo cakes in Hubei.

Hunan's new rice, brain rolls, rice noodles, sweet turtle mutton soup, and Huogong stinky tofu.

Guangdong's chicken cakes, preserved egg cakes, frozen meat thousand-layer cakes, Guangdong moon cakes, crispy lotus buns, prickly stuffed buns, vermicelli, thin-skinned shrimp dumplings and porridge, Yutu dumplings, dry steamed crab roe steamed dumplings, etc.

Guangxi's brown meat, Guilin's horse meat rice noodles, and fried rice worms.

Sichuan's egg-baked cake, wonton soup, glass steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, Lai Tangyuan, Yibin burning noodles, husband and wife's lung slices, Dengying beef and steamed beef with steamed flour.

changwang noodles, silk dolls, yelang noodles fish and lotus leaves in Guizhou.

Yunnan braised beef, roasted bait, rice noodles crossing the bridge, etc.

11 unforgettable Chengdu snacks

1, Mapo Tofu

Chen Mapo Tofu is an old-fashioned famous shop named by the state. It was founded at the beginning of Tongzhi in the Qing Dynasty (1862) and opened in Wanfuqiao in the northern suburb of Chengdu. Formerly known as Chen Xingsheng Restaurant, the chef is Chen Chunfu's wife. 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's tofu soon became famous, and food seekers are eager for it. Scholars and poets often come here. Some busybodies look at the pockmarks on Chen's face, so they call it "Chen Mapo's tofu", which makes it a beautiful talk to leave without a path. Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop". At the end of Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.

2, chop suey soup

71 years ago, there was a wang xing butcher at the ciqikou ancient town Water Terminal in Shapingba who treated the leftover chop suey from meat every day at a low price. Zhang, Wang's daughter-in-law, felt sorry, so she started a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, added pig's lung leaves and fat intestines, and put in ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put fresh pig blood curd directly into the chop suey soup, and found that the more boiled the blood curd, the more tender it became and the more delicious it tasted. This dish is made by boiling raw blood and eating it now, so it is named Maoxuewang.

3. Second Sister Rabbit Diced

Second Sister Rabbit Diced is very famous in Chengdu. Its most famous is that the rabbit diced meat has more meat and less bones, without rabbit head, and the seasoning is added with the special recipe of Second Sister, which is delicious and delicious. Second sister's "rabbit" series also includes spiced halogen rabbit, red plate rabbit and spicy diced rabbit. In addition, Erjie Rabbit Ding Store also deals in a variety of cold dishes such as chicken nuggets with red oil, white meat with garlic paste, cold lung slices and spiced tendons.

4. Kukui has diverse tastes

Kukui operated by the traditional Kukui head office in Laohuangcheng has diverse tastes and unique flavor. Chicken slice Kukui, beef Kukui, steamed meat Kukui, lung slice Kukui and vegetarian dish Kukui are all its special varieties. In addition, the oxtail soup of the traditional Kukui head office in Laohuangcheng is also very special. Although Laohuangcheng deals in traditional snacks, its transparent dining table and white wallpaper are refreshing and quite fashionable.

5. 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. The most famous one in Dandan Noodles is Dandan Noodles, a peddler named Chen Baobao in Zigong City, which was founded in 1841. It was originally named after peddling along the street with a burden. In the past, Dandan Noodles, who walked the streets in Chengdu, used a copper pot to separate two compartments, one for cooking noodles, and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to store management, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

6. Husband and wife lung slices

A well-known famous dish in Chengdu. According to legend, in the 1931s, near Shaocheng, Chengdu, there was a man named Guo Chaohua, who, together with his wife, was engaged in manufacturing and selling cold beef and lung slices. The couple personally operated them, walking around the streets, carrying baskets and selling them. Because of their fine production and unique flavor, the cold lung slices they operate are deeply loved by people. In order to distinguish them from ordinary lung slice stalls, people call them "husband and wife lung slices". After the establishment of the store, we pay more attention to the materials, replacing the original single lung with beef, heart, tongue, belly and scalp, and the quality is improving day by day. In order to maintain the original flavor of this dish, the name of "Couple Lung Tablets" has been used ever since.

7. Zhong Shaobai, the founder of Lizhixiangzhong Dumplings

, whose original name was "Xiesenmao", began to put up the signboard of "Lizhixiangzhong Dumplings" in 1931. The main difference between bell dumplings and northern dumplings is that they are filled with pork, without other fresh vegetables, and are served with special red oil, which is slightly sweet and salty, spicy and unique in flavor. Bell dumplings have the characteristics of thin skin (only 51g for 11 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).

8. Dragon wonton soup

was founded in the 1941s. At that time, Zhang Guangwu of Chunxi Road "Dense Flower Tea House" and other guys discussed to set up a wonton soup shop. When the name of the shop was chosen, it was called "Dragon wonton soup". The main features of Longwonton soup are: thin skin, tender stuffing and fresh soup. The parchment is made of super-grade 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.

9. Bean jelly

It was founded in Nanchong in the late Qing Dynasty. Xie Tianlu, the founder, set up a shed at Nanchong Ferry to sell bean jelly. His bean jelly was tender and refreshing, and the seasoning was spicy and spicy. He gradually sold his fame. Xie Jia monopolized bean jelly from generation to generation, and then officially set up a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack.

11, Han Baozi

Han Baozi, a famous snack in Chengdu, has a history of more than 81 years. In 1914, Han Yulong, a native of Wenjiang, opened a "Yulongyuan Noodle Shop" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of the exceptionally delicious taste of its steamed buns. After the death of Han Yulong, his son Han Wenhua took over the business. He carefully explored and practiced the method of steamed buns, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu's food and beverage industry and spread like wildfire. Later, Han Wenhua simply specialized in steamed buns and changed its store name to "Han Steamed Buns", and the business became more and more prosperous. From before liberation to now, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even the whole country.