when you talk about Sichuan, you will definitely talk about Sichuan snacks. I always think that Sichuan snacks are the best in the world (so is Sichuan food, hehe). I was very idle this afternoon, so I collected some pictures, introductions, practices and allusions of snacks on the Internet, such as bell dumplings, hot and sour bean curd, bean jelly, cold rice noodles and Liao Ji. Now, let me post them one by one.
first, what should I say first? Let's say my favorite snack, Zhong Dumplings.
Zhong Dumplings: The founder Zhong Shaobai, whose original store name was "Xiesenmao", began to put up the signboard of "Lizhi Lane Zhong Dumplings" in 1931.
The main difference between Zhong dumplings and northern dumplings is that they are filled with pork, without other fresh vegetables. When served, they are drenched 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).
In this picture, you can see that Zhong Dumplings are all meat, and there is no food in the stuffing. The taste is spicy and sweet, and it is delicious. The stuffing is less than the dumplings in the north. I guess it's because it's all meat.
2. Hot and sour bean curd: Hot and sour bean curd is a famous local snacks in Chengdu, Leshan and other places in Sichuan. Tofu pudding used to be run in the form of sharing, which is popular in cities and rural areas. It is a folk snack with a long history.
To make beancurd, you need to choose superior soybeans, soak them in well water or river water, and then grind them into slurry, filter the bean dregs, boil them and pour them into wooden barrels for later use. Take the glazed green sand jar, put the sweet potato starch and gypsum water mixed with water, pour it into the boiling soybean milk, and let it solidify into bean curd.
Hot and sour beancurd is a kind of beancurd, which is made of soy sauce, vinegar, chili noodles and monosodium glutamate. Add the beancurd that has been boiled in advance, and sprinkle with bean sprouts, crisp soybeans, kohlrabi powder and chopped green onion. Hot and sour tofu pudding tastes hot and sour, salty and fresh. The tofu pudding is tender, the ingredients are crisp and fragrant, the taste is thick and hot, and it has a unique flavor.
Third, when it comes to hot and sour bean curd, we can't help talking about North Sichuan bean jelly, also known as spiral bean jelly, because it's made with a spiral, and like hot and sour bean curd, it's sold on the streets with a burden.
north Sichuan 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.
Langzhong is the hometown of northern Sichuan bean jelly. It has many kinds, exquisite seasoning, delicate and refreshing.
bean jelly is made of high-quality peas, which are shelled, soaked in water, ground into fine pulp, filtered to remove residue, precipitated and dehydrated to make bean powder. Heat and stirring into paste, and fil into pots and plates for later use. When eating, cut the bean jelly into thin slices, or put it into a bowl with shredded strips the thickness of chopsticks, add refined salt, mashed garlic, spicy noodles with flowers, monosodium glutamate and soy sauce, and then sprinkle with bright red Chili oil. Features: tender and soft, delicious and smooth, spicy and delicious. Yellow bean jelly can also be made from "yellow powder" and green bean jelly can be made from mung beans. It can be eaten alone, or it can be put into a pot kui or a "pancake" (a cake with fine white flour spread as thin as a paper pattern) for food.
The above can be said to be luxury versions of hot and sour bean curd and bean jelly in northern Sichuan. Now, in fact, we can see many vendors carrying the burden to sell. The price is a bowl of 1.5 yuan.
[ North Sichuan bean jelly, popular version of hot and sour bean curd]
Chili oil, haha! I think many people will be scared when they see it.
north Sichuan bean jelly civilian edition. Hit with a spinner, so it's this shape!
Nowadays, bean jelly is generally used as an appetizer. In many cases, some fresh and crispy goose intestines are added under it and chewed in your mouth. It is crispy, spicy and sour, and really appetizing.
fourth, I introduced some spicy snacks, and now I will introduce some sweet snacks. For a change.
Lai Tangyuan: Lai Tangyuan has a history of one hundred years. Since 1894, Lai Yuanxin, the boss, has been cooking and selling glutinous rice balls along the street in Chengdu. The glutinous rice balls he made are not rotten when cooked, not sticky with chopsticks, teeth and mouth, moist and sweet, smooth and soft, making them the most famous snacks in Chengdu. Now Lai Tangyuan has maintained the quality of time-honored and famous snacks. Its color is smooth and white, its skin is soft and waxy, its sweet sesame oil is heavy and its nutrition is rich.
v. Ye Erba: Ye Erba, also called Ai Mo, was originally a traditional food of Tomb-Sweeping Day, a farmer in western Sichuan. In 194, Xindu Tianzhai Snack Shop carefully reformed Ai Mo and renamed it Ye Erba. Ye Erba, one of the famous snacks in Sichuan, has exquisite materials and fine technology, and is beautiful in color, soft and refreshing. Use glutinous rice flour bread with a soft and sweet filling or fresh meat with a salty filling, wrap fresh orange leaves outside, and steam over high heat. It is characterized by fragrance and moisture, sweet and refreshing, salty and delicious.
when I go home, I often see people peddling, usually two for one yuan, which is cheap and delicious!
The one on the upper left is Ye Erba, and the one on the lower is Paoba, which is made of glutinous rice and tastes soft, sweet and delicious. Danling's Paoba is very famous, with oil residue in it, which smells very fragrant. One of my colleagues in the unit is Dan Ling, and I don't know how much I brought for us. It's also 5 cents each. In the morning, microwave or steam it to eat, and the breakfast problem will be solved.
sixth, it's time for a change. Tell me two kinds of noodles, both of which I like very much. One is-
Sweet noodles: the method of making sweet noodles: add salt and water to the first-class flour, knead them evenly and let them stand for half an hour, roll them into .6 cm thick dough sticks, cut them into .6 cm wide noodles, then grab both ends of the noodles with both hands (5-6 noodles at a time), stretch them hard, and cook them in a boiling water pot when the noodles become .4 cm thick. Chili oil, replicated sweet red soy sauce, mashed garlic, sesame oil and soy sauce are mixed into flavor juice.
how to eat: blanch the noodles in boiling water, scoop them into a bowl, and pour the flavor juice.
characteristics: the noodles on the sweet water surface are thick, strong and unique in flavor.
sweet water noodles and bean jelly.
there is also burning noodles: Yibin's most distinctive snack, formerly known as Xufu burning noodles, was started by people as early as the Guangxu period of Qing Dynasty. This snack uses local high-quality water noodles as the main material, and Yibin yellow sprouts, sesame oil, sesame seeds, peanuts, walnuts, peppers, peppers, monosodium glutamate and shallots as the auxiliary materials. The noodles are cooked, picked up and dried, and the alkaline taste is removed, and then the seasoning is added according to the traditional process. Yibin burning noodles are characterized by: loose red and bright, fragrant and spicy. Because its oil is heavy and anhydrous, it burns when it is ignited, so it is named burning noodles. Yibin's signature, wine is Wuliangye, food is burning noodles.
VII. Selling glass: materials: flour, Chinese cabbage, lean pork, minced pepper, salt, monosodium glutamate, cooking wine, sesame oil
Step: the superior flour is mixed with water to make a hard dough, which is torn into 1 grams, crushed and rolled into dough sheets, and multiple dough sheets are overlapped, and the edges of the dough sheets are placed on the edge, so as to make them into lotus leaves. Boil Chinese cabbage in boiling water, press dry, cut into pieces, chop lean pork, cut fat after cooking, and add pepper powder, salt, monosodium glutamate, cooking wine and sesame oil to make stuffing; Take the skin on your hand, put the stuffing in the middle, slowly pick up the skirt of the skin, knead it into the shape of cabbage, put the stuffing at the bottom, steam it in the air in a steamer, steam it for about three minutes, open the cage and sprinkle with water once, then steam it until it is cooked.
Remarks:
Traditional snacks. Shaoshao is popular all over the country. Shaoshao in Chengdu has the characteristics of thin skin and rich stuffing, beautiful shape, both meat and vegetable, and rich nutrition. Glass Shaomai is named because of its thin skin, translucent leather soaked in oil after cooking, and its stuffing can also be seen through the skin.
8. Husband and wife lung slices: a famous flavor dish in Chengdu. According to legend, in the 193s, 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 and selling them with baskets. 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.
nine, dragon wonton soup: the dragon wonton soup is thin and tender, smooth and delicious, and the soup is thick and white, making it a leader in Rongcheng snacks. The name of the dragon wonton soup is not the boss's surname, but the name of the homophonic "dragon" used by three guys in the "Dense Flower Tea Garden" means "Dragon Leaping" and "Prosperity" in business.
This is clear soup wonton soup, as well as red oil wonton soup, seafood wonton soup and stewed chicken wonton soup. They are all delicious and must not be missed.
1. Pearl meatballs:
I think pearl meatballs in the north are all made of meat, which tastes salty and fresh. Pearl meatballs in Sichuan are sweet and fragrant, with stuffing, black sesame and white sugar inside, and beautiful glutinous rice outside, which is crystal clear and can be used for a change after eating spicy things.
Xi. Pork intestines rice rolls: The most famous pork intestines rice rolls should be regarded as the "Baijiafen rice rolls" of Shuangliu.
taste and ingredients: the authentic pork intestines powder is made of the first-class sweet potato powder, rapeseed oil, dried red pepper, pepper and other raw materials, while the pot soup is made of pork intestines, pork bones and other seasonings. Red oil is fragrant, dried mushrooms and mustard tuber are dotted, and fried soybeans are brown and round. The vermicelli is waxy and soft, and the mouth is full of fragrance. Picking up the trembling fat sausage and sending it to the mouth, I only feel that the halogen is delicate, smooth and chewy.
Practice: First, put the soaked sweet potato into the boiling fat sausage soup pot to reverberate for a few times, then scoop it up and pour it into a big bowl with fat sausage and seasoning. Finally, scoop a tablespoon of boiling soup from the soup pot and pour it down along the vermicelli, and then put a few peanuts and a few chopped green onion into the bowl.
Wait, don't panic, it's best to eat pork intestines powder with Guo Kui. What is Guo Kui?
12. Guo Kui: Sichuan is called Guo Kui Kingdom, which can be seen everywhere in urban and rural areas, and everyone eats it regardless of elegance and vulgarity. Looking at the eight flavors, Sichuan Guokui has many varieties, including sweet, salty, white and spiced. From the perspective of materials, there are sesame seeds, salt and pepper, onion oil, brown sugar, fresh meat and so on; From the perspective of production methods, there are bread-wrapping, grasping (smearing and frying), hollow, oil-spinning, mixed sugar and so on. There are more than 3 common varieties in Chengdu alone. There are many food stalls in the streets and lanes for sale; Famous snack bars have their place; It can be seen even at high-end banquets. Some people use this as breakfast, some use it to sharpen the point, and some use it to accompany the dishes. In short, many people like to eat.
Just eat the pork intestines powder with it. Take a bite of the powder and a bite of the pot. It's satisfying, or tear it into small pieces and soak it in the soup. It's also very good and tastes blended.
There are many kinds of Guo Kui now. Besides the traditional white flour Guo Kui and salt and pepper Guo Kui, there are also chicken slices Guo Kui, lung slices Guo Kui, chicken rice Guo Kui and vegetarian Guo Kui. . .
XIII. Egg-baked cake: According to legend, an old man surnamed Shi, who was next to Shishi Academy in Wenmiao Street, Chengdu, was inspired by the children's "Aunt's Banquet", so he mixed eggs and fermented flour with appropriate amount of brown sugar and baked them in a flat pan. Because the number is crisp, tender and refreshing, and the taste is particularly good, it has become a famous snack. Nowadays, there are white sugar, brown sugar mixed, and honey mixed. When baking, some people add sesame seeds, walnuts, peanuts, cherries and other different fillings; Some of them are also stuffed with meat and vegetables, which makes them salty and delicious, and the varieties of egg-baked cakes are more and more abundant.
here comes the spicy series, don't be afraid. Hey!
14th, blood rush: Maoxuewang, also known as "blood rush", is mainly made of duck blood, beef tripe and bean sprouts, and is fresh with eel, squid and other accessories. Its taste should be hemp, spicy, fresh and fragrant. In addition, there are a series in maocai.
XV. Barbecue:
Stir-fried snail:
Stir-fried lobster:
Spicy crab:
XVI. Boiled pork slices: The textbook says that the characteristics of water boiling are "hemp, spicy, fresh and hot". It can be roughly understood from the production of vegetables: first prepare vegetables: celery and garlic seedlings, cut into sections; Green bamboo shoots, sliced. Add a little starch to the sliced meat, stir well, add a little oil, add watercress, stir-fry until the oil turns red, add a little soup, and when the soup boils, throw in all the vegetables and sliced meat, cook it slightly (remember not to cook it for a long time) and then pour it into the basin. Finally, the most important process: pepper noodles, Chili noodles, sprinkle them in large quantities, and then pour a layer of boiling oil. A pot of "boiled pork slices" that was still squeaking came to the table.
Boiled fish:
Sichuan snacks
Life entry: Summer Editor: Summer
Author: Anonymous Source: Hanging Garden Forum hits: 557 Time: May 16, 26
XVII. The weather is fine and a little hot, so let me introduce a cold snack.
Ice powder: "Ice powder" is a kind of plant seed (black as sesame) wrapped in gauze, which is kept in clean water for rubbing. During the rubbing process, mucus will be produced and mixed in the water, and then a little mint will be added to take out the ice powder seed wrapped in gauze. Before long, these mixtures become transparent light brown solidified substances, and the crystals are tempting.
Put some ice cubes in the bowl, and then use a larger spoon to hold a piece of ice powder. Watch it tremble and shake on the spoon. It seems that it will fall to the ground and break if it is a little shaky. Take care of it carefully and put it in a bowl with ice cubes, and add fried peanut powder and boiled red sugar water. At this time, the role really appeared, as calm as a big shot in a scene. It is two simple and unremarkable things that make a dull play instantly wonderful.
stir the things in the bowl with a small spoon, and the entrance is the fragrance of peanuts, the sweetness of red sugar water, a slight mint flavor, and the ice powder is soft and soft in the mouth. . . . . . Jelly is nothing!
Ice powder is usually eaten in summer. This picture is so monotonous. In fact, tremella, peanuts, sesame seeds or small dumplings will be added to it. It's usually 5 cents a bowl.
In addition, cold noodles are sold with ice powder.
eighteen, cold noodles with shredded chicken: cold noodles with shredded chicken is a traditional snack in Sichuan, with a long history and great influence in Sichuan province. In recent years, it has spread all over the country, especially in the vast northern areas.
preparation method of cold noodles with shredded chicken: machine-made noodles are cooked in boiling water. Don't cook it too soft when cooking. Take it out and put it on the chopping board while it is hot. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to each other and has cooled down. It becomes cold noodles.
There are various ways to eat cold noodles: (1) mung bean sprouts cold noodles, which are boiled in boiling water to keep crisp and tender, put in a bowl, covered with cold noodles, and topped with a sauce made of Chili noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil; (2) Cold noodles with shredded chicken, the basic method is the same as cold noodles with mung bean sprouts, except that shredded chicken is added to the noodles after cooking; (3) Three-silk cold noodles with cooked shredded chicken, shredded ham and shredded pork.
XIX. Cold skewers: Hot skewers are small hot pots, and cold skewers are similar to cold dishes, and they are also a string to wear and sell, which is generally a dime a dozen. Asking for a bowl of ice powder or tremella, and then eating a few cold strings and talking about eight gowns are the favorites of several of our best friends.
Meat-like cold skewers, such as liver, chicken feet, duck feet, chicken wing tips ==
vegetarian, lotus root slices, potatoes, kohlrabi, Chinese cabbage, kelp, green bamboo shoots, tribute vegetables ==
Twenty or three cannons: Ingredients: 1, grams of glutinous rice, 15 grams of brown sugar and 5 grams of sesame seeds.
Method: 1. Wash the glutinous rice, soak it for 12 hours, then wash it, pour it into a steamer, steam it with strong fire, sprinkle water in the middle for 1-2 times, and turn it out after steaming.