The top ten must-eat delicacies in Sichuan: 1. Sichuan hot pot. People are keen to compare "Chengdu hot pot" and "Chongqing hot pot". In fact, these two Sichuan hot pot schools, one is hidden in the sea, and the other is at war with each other.
"Chongqing Hot Pot" is as hot as fire, with rolling red oil, full of spiciness, and exuding a strong aroma of butter.
2. Mapo tofu is very popular and spreads all over the world, and there are many different ways to make it.
In the 1960s, when making Mapo tofu, peanut oil must be used as oil, and the meat was not restricted to beef or pig.
3. Husband and wife's lung slices, a Sichuan Han specialty snack, are made from beef scalp, heart, tongue, tripe and beef, without using lungs.
Pay attention to the selection of ingredients, fine production, and exquisite seasoning.
The couple's beef slices are large and thin, glutinous and delicious, spicy and fragrant, tender and stale.
4. Chengdu Feichang Noodles are made from traditional hand-made powder. The powder is soft and waxy. Special seasonings are made from only pure natural green and safe ingredients.
It can also be used as a special meal. Fatty Rice Roll has the characteristics of "fast food" and is suitable for all ages.
5. Dandan noodles are a very famous snack in Sichuan. It has a history of hundreds of years. According to legend, it was created by a Zigong vendor nicknamed Chen Baobao in 1841. In the early days, it was carried on the shoulder with a pole and sold along the street, so it was called Dandan noodles.
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6. Bo Chicken has a history of hundreds of years since the Qing Dynasty.
It is served in an earthenware bowl and mixed with spicy seasonings and boneless chicken slices with a variety of seasonings.
It has the characteristics of crispy skin, tender meat, spicy and fragrant, moderate sweet and salty.
When eating milk noodle soup, it is paired with Bobo chicken, which is unique.
7. Chengdu people regard hoof flower soup as a midnight snack, and the wonderful nightlife ends with hoof flower soup.
Simmering hoof flower soup is extremely exquisite.
The first choice for selecting the material is the "front hand" of the pig. The "hand" should be beautified first until it looks white, clean and sexy, and then the first line of water will be applied.
The first water is also very particular. Several spices such as peppercorns and star anise should be added, and an appropriate amount of salt should be added. The pork knuckle can only be added after boiling, in order to remove the fishy smell.
8. As a very famous snack in Chengdu, Sandapao has always been very popular.
On a wooden board, there are 12 copper plates, stacked two on top of each other and arranged in rows.
There is a large, steaming iron pot under the wooden board, which contains glutinous rice that has been cooked and pounded with a mallet.
A strong man continuously pulled handfuls of glutinous rice and glutinous rice cakes from the pot, picked three lumps, and beat them out rhythmically.
9. After finishing the Chuan Chuan Xiang, ask the boss to "count your signatures" to check out and leave. How cool!
There is also a kind of "cold pot skewers", which also uses bamboo skewers to skewer various cut ingredients and then cook them in a fragrant soup base.
It's just that the "cold pot skewers" are cooked by the chef and then served to the guests, so you don't have to cook them yourself.
10. Sichuan people call "wontons" "chaoshou". It is said that because they are thin and easy to cook, they can be cooked and served in just a few seconds.
The skin is thin and the filling is tender, smooth and fragrant, and the soup is thick and white in color.
According to different tastes, there are red oil Chao Shou, Lao Ma Chao Shou and clear soup Chao Shou.
There is a story about the origin of "Chaoshou". Someone wandered the streets of Chengdu and came to a snack bar and asked the boss why "wontons" became "Chaoshou" here.