1. Sichuan famous dishes

1. Sichuan-style pork

, also known as boiled pork, is a traditional dish with unique flavor among Sichuan people. There is a saying that "if you don't eat Sichuan-style pork when you go to Sichuan, you don't go to Sichuan". The pork leg is selected as the pork stew. First, it is boiled in a pot until the meat is ripe and soft, then it is picked up, sliced, then stir-fried, and added with Pixian watercress, soy sauce, garlic sprouts, etc. to stir-fry until it is fragrant.

2. Boiled beef

is the representative of "hemp, spicy and hot" in Sichuan cuisine, which originated from Zigong, the salt capital. In the past, Zigong Salt Field used cattle as the power to extract brine, and a strong cow was eliminated in a few months. Salt workers boiled beef with water and added some seasonings such as salt, pepper and pepper. After being improved by the chef, it became a famous dish with strong Sichuan flavor, spicy and spicy, smooth and refreshing.

3. Fish-flavored shredded pork

is one of the representative dishes of Sichuan style, which can best reflect the multi-flavor characteristics of Sichuan cuisine. Cook shredded pork with seasonings for cooking fresh fish to make it smell like fish. Salty, sweet, sour, spicy, fragrant and fresh, especially ginger, onion and garlic.

4. kung pao chicken

It is said that this dish was invented by Ding Baozhen, governor of Sichuan in the Qing Dynasty. It is made by cutting fat cock breast meat into cubes, frying it with necessary seasonings, and finally frying it with peanuts. It is tender and delicious, with ruddy color and spicy taste.

5. Sichuan hot pot

Sichuan hot pot is made of beef bone soup, solid butter, watercress, pepper, pepper and other raw materials and seasonings. After cooking the soup, you can put the washed beef omasum, fish fillets, eel slices and duck blood into the pot for scalding. Boiled vegetables are put into sesame oil dishes and eaten while dipping. It tastes hemp, spicy, hot, fresh, tender and crisp. In the early days, hot pot was mainly used for scalding hairy belly, and later it developed into scalding all kinds of meat and vegetarian dishes. At first, it was mostly eaten in the cold winter, but now people love it all year round. And there are many kinds of hot pot, including red pot, white pot, Yuanyang pot, pork ribs hot pot, fat sausage hot pot, pickled fish hot pot, hot pot chicken, hot pot duck, hot pot rabbit and so on. Sichuanese love to eat hot pot, and treat it as a delicacy.

There are dozens of famous dishes in Sichuan, such as butterfly sea cucumber, dried carp, crispy squid, bean dregs duck, Zhangcha duck, pocket tofu, "boiled" Chinese cabbage, chicken bean curd, liver cream soup, etc., which are colorful, memorable and pleasing to the eye.

2. Sichuan famous snacks

1. Chen Mapo Tofu

Chengdu snack is the earliest, most famous and representative snack, a traditional Sichuan cuisine made of gypsum tofu, minced beef and various ingredients. It is said that this dish was created by the wife of Chen Senfu, who opened a small shop next to Wanfuqiao in Chengdu in the first year of Tongzhi in the Qing Dynasty (1862). Because her face was slightly numb, people called it "Chen Mapo Tofu". The prepared tofu is delicious in color and has the characteristics of hemp, spicy, hot, tender and fresh.

Address: No.197, Xiyulong Street, Chengdu

Tel: 28-86754512

2. Husband and wife lung tablets

became famous in the 193s and were founded by Guo Chaohua and his wife from Chengdu. Because the raw materials sold at the beginning are beef, beef heart, beef tongue and scalp, they are called "Hui tablets", and because the sounds of "Hui" and "lung" are similar, they are called "lung tablets" after spreading. Because of its proper modulation and rich fragrance, it is praised as "half the way to the car shop, a street with fragrant meat".

Address: No.53, Zongfu Street

3. Dragon wonton soup

was founded in 194s. It was organized by the boss of "Strong Flower Tea Club". Therefore, the name "thick" is called "dragon", which means that the dragon and phoenix are auspicious and the business is booming, and it is named "dragon wonton soup". Its exquisite selection of materials, fine production, mellow and delicious, delicate and smooth, has the reputation of "as thin as paper"

Address: No.68, south section of Chunxi Road

Tel: 28—8666947 86726947

4. Lai Tangyuan

was named after Lai Yuanxin's founding in 1937. Originally, he set up a stall in Zongfu Street to sell "Tang Yuan with Chicken Oil". The dumplings made are thin and moist, sweet and delicious, and they have become famous for a long time. After opening a shop, they were called "Lai Tangyuan". So far, it has become the most representative snack in Chengdu.

Address: No.27, Zongfu Street

Tel: 28—8662934 86629976

5. Zhong Dumplings

Zhong Dumplings is a representative of Sichuan Dumplings, which was founded in Xiesenmao by Zhong Shaobo in Litchi Lane, Chengdu. Because the dumpling skin is thin, the stuffing is tender, and the taste is fresh, it is not as good as other peers. Therefore, the signboard of "Lizhi Lane Bell Dumplings" was put up, which is still in use today and is famous far and wide.

Address: No.7, Tudor Street

Tel: 28—8675342

6. Dengying Beef

It has a history of more than 1 years. According to legend, when Yuan Zhen, a poet in the Tang Dynasty, was appointed as Sima in Tongzhou (now Dachuan), he found that the beef sold in a country hotel in Luohuaxi, Dachuan was as thin as paper, held in front of a lamp, and the light shadow was faintly visible. The delicacies were spicy and delicious, with a long aftertaste. Yuan Zhen touched the scene and named it "Dengying Beef".

Address: Tudor Street

7. North Sichuan bean jelly

It was founded in Nanchong at the end of Qing Dynasty. Founder Xie Tianlu set up a shed in Nanchong Port to sell bean jelly. Its bean jelly is tender and refreshing, and its seasoning is spicy and spicy. It gradually became famous. Xie Jia has been selling 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.

8. Yibin burning noodles

Yibin olefin noodles, formerly known as Xufu burning noodles, were started by people as early as the Guangxu period of the Qing Dynasty, and they are traditional famous snacks in Yibin.

this snack is made of local high-quality noodles as the main ingredient, with Yibin sprouts, sesame oil, fresh plate oil, star anise, kaempferia kaempferia, sesame, peanut, walnut kernel, gold pepper, fine pepper, monosodium glutamate, chives, pea tips or spinach leaves as the auxiliary materials. The noodles are cooked, picked up and dried, and the alkaline taste is removed. Then, oil and seasoning are added according to the traditional process. Yibin burning noodles are characterized by: loose red and bright, fragrant, spicy and alternating, delicious and refreshing, which can be used as a wine accompaniment and a full stomach. Because its oil is heavy and anhydrous, it burns when it is ignited, so it is named burning noodles. This face is economical and unique, which is not only loved by locals, but also praised by Chinese and foreign tourists.

9. Narrative house is bad egg

Narrative house is the old name of Yibin. Xufu bad egg is one of Yibin's traditional specialties. It is made by selecting high-quality duck eggs, removing shells and leaving films by species technology, adding high-quality glutinous rice distiller's grains and soaking them for a certain period of time. This traditional craft has a history of more than 1 years.

Xufu bad eggs are famous for their tender egg quality, yellow color, bright and clean, full and complete, mellow and sweet, rich in nutrition and unique eating methods. It is not only sold well in China, but also exported to Hong Kong, Japan and other places. It has been awarded the title of high-quality and famous products by Sichuan Provincial Planning Commission and Ministry of Commerce.

1. Egg baked cake

Sichuan traditional snacks. The specific age of formation has been impossible to verify. Egg-baked cake is made by mixing eggs and fermented flour with appropriate amount of brown sugar (also prepared with white sugar and honey) and frying in a flat pan. Bake with sesame seeds, walnut kernels, natural kernels and other different fillings, and you can also add various favorite meat fillings or vegetable fillings, which enriches the content of the egg-baked cake.

Dandan Noodles, Korean steamed stuffed bun, pearl dumplings, Guo Tangyuan, Tan Douhua, Tianquantang chicken slices, Ye Erba and so on are also famous snacks with special flavor in Sichuan.

Here's something else:

Snacks with unique flavor and various categories are as popular as their dishes. From all kinds of small noodles to wonton soup and jiaozi, from marinated brine to cold and cold food, from pan-fried candied fruit to cake Tang Yuan, from cooking and baking to fried pastry, there are more than 2 kinds of dishes with all kinds of flavors. Snack bars can be seen everywhere in the streets and alleys of Chengdu. Most of these famous snacks were started in the early years by small business hawkers with their hands on their shoulders and setting up shops along the street. Chengdu snacks are often named after small vendors' surnames and the streets where they set up their stores. The signboards are colorful, and they are linked with the characteristics of the industry and the scenery of the store site. For example, Lai Tangyuan in Zongfu Street, Zhong Dumplings in Litchi Lane, Steamed Beef in a Small Cage in Zhide, Changshun Street, Duck in Mouse Cave, Bean jelly in Laowu in Dongzikou, Plain Noodles in Tongjing Lane, etc. Today, some famous snacks have moved to new locations, but they still use their old names.

The pasta in snacks includes Dandan Noodles, pillow noodles, bell dumplings and dragon wonton soup. Dandan Noodles mixed rice with red oil, pepper, salty soy sauce, bean sprouts, chopped green onion, monosodium glutamate, vinegar, etc., which was very delicious. He often ate a bowl of Dandan Noodles, which inspired many childhood dreams. Song Sister-in-law noodle is a delicious fish soup noodle, which is made of fish, sprouts and mushrooms. It is delicious when it is eaten. It was invented by Song Sister-in-law from Tokyo in the Southern Song Dynasty, so it has this warm name. The bell dumplings are thin and tender, and the red oil dumplings are seasoned with sweet red soy sauce, highlighting the sweet and salty flavor and the aroma of red oil and garlic paste; Clear soup dumplings are fresh and delicious, tender and slag. The famous snack restaurant in Chengdu belongs to the "dragon wonton soup". Take wonton soup as the leader, gather all the famous snacks in Chengdu in one shop. The wonton soup is exquisitely made, with a thin skin and tender stuffing, which moistens and melts the dregs, and the soup tastes muddy and fragrant, which is well-deserved. It would be very pleasant to have another white bee cake, Ye Erba, glass steamed dumplings, egg-baked cake, beef coke cake, bean jelly in northern Sichuan and pearl yuanzi. But please remember, it's not opened by the surname Long. The founder is a few guys of "Thick Flower Tea Club", which means harmony and luck. Tang Yuan in Chengdu is famous far and near. Lai Tangyuan has a history of nearly a hundred years, with thin skin and fragrant heart, which has the characteristics of airball: no bowls, chopsticks and teeth. Black sesame chicken oil crisp sand-washing heart is the most famous, and it is delicious and sweet to add a small dish of white sugar sesame sauce when eating! Have many young friends tasted the sweetness of life from it! Guo Tangyuan added all kinds of candied fruit to his heart, and a bowl of four Tang Yuan, each with a different taste. Well, there are sweet and delicious, oily but not greasy "Gu Yue Hu" three-way mud, Korean steamed buns with full meat and incomparable fragrance, crisp and sweet flower cakes, pearl balls with crystal white color, camellia oleifera, prickly heat, steamed cakes, twists, hair cakes, water chestnut cake, sugar and oil fruits, "three big * * *", hot and sour powder, and so on. Salted and marinated products include "Wang Fat Duck" in Chengdu and chicken hanging in the mouse hole ... Nowadays, Chengdu's food festival is famous at home and abroad. Chengdu people love to eat, can eat, and eat beautifully. Together with Chengdu snacks, Chengdu people are famous all over the world!

Dandan Noodles

got its name because it was first peddled along the street with a burden. Its ingredients include red soy sauce, lard, sesame oil, sesame sauce, garlic paste, chopped green onion, red oil pepper, pepper noodles, vinegar, malt and monosodium glutamate. It is characterized by fine noodles without soup and spicy taste. Store address: Houzimen.

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 it tastes crisp and refreshing, it tastes particularly good, so it becomes 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 stuffing and lai stuffing, which makes them salty and delicious, and the varieties of egg-baked cakes are more and more abundant.

Guo Chaohua, the founder of Husband and Wife Lung Slices

, was praised as "Half the way to the car, a street with fragrant meat" because of its well-prepared and delicious taste. There is no lung in the husband and wife lung slices, but beef, beef tongue, beef heart and beef scalp, which are cut into very thin slices and mixed together. People call them "Hui slices". It is said that it is a good thing for students to write a sign on the car with cardboard and write "Hui" as "Lung", so "Husband and wife lung tablets" gradually became famous. Its characteristics are: the meat is carefully selected, the spices are finely mixed, the thickness is uniform, and it is stirred into the taste. Meat processing should achieve beef chop, tender beef tongue, crisp beef belly and thin scalp. Ingredients to choose the best brine, red oil, fragrant lai, plus celery, onion festival, etc., mixed and eaten now, fine and delicious.

store address: No.53, Zongfu Street.

Gu Yue Hu Sanhe Mud

was created by Dong Shushan, Jiuyanqiao, Chengdu, and later operated by Hu Sweet Shop in Gu Yue. The main raw materials are glutinous rice, rice, black beans and sesame seeds, which are fried and ground into powder, and then the mixed powder is put into a boiling pot and stirred into a paste blank. When eating, put the three-in-one mud blank into a copper pot, add melted lard, sesame seeds, peanut kernels, walnut kernels, sugar, etc. and stir-fry until it is crisp and fragrant. Its characteristics are fragrant, crisp, oily, sweet and not greasy, moist and refreshing. If it is served with red and white tea, it has a special flavor.

store address: shuncheng street.

Guo Tangyuan

is a famous snack that keeps pace with Lai Tangyuan in Chengdu. The store opened in the 194s, and its tangyuan powder is fine, crisp and refreshing. There are many kinds of stuffing, especially black sesame and sand washing, which are deeply loved by consumers.

store address: north street.

Han Wenhua, founder of Han Baozi

. Its characteristics are: clear pattern, thin skin and full stuffing, soft and tender. The main points of making are: add a little sugar and lard to the dough and knead it evenly to make it tender and fluffy; The minced pork leg is chopped into small particles according to the ratio of fat to thin, and the chopped shrimp is mixed with soy sauce, pepper, pepper powder and chicken juice. After the steamed stuffed bun is caged, it can be eaten by steaming it with strong fire until its skin is wrinkled and elastic. Address of the old shop: Hongxing South Road (it has been temporarily moved because of widening the road).

Lai Tangyuan

was founded in 1894. A vendor named Lai Yuanxin made a living by selling Tang Yuan along the street in Chengdu. The Tang Yuan he made was thin, delicate and moist, with more than 1 kinds of hearts, such as black sesame, white sesame, peanut kernel, walnut, frozen orange and washed sand (that is, red bean paste), which was sweet and delicious and became famous for a long time. After opening a shop, and in the name of "Lai Tangyuan". Lai Tangyuan won the "Jinding Award" in 1988, which is a high-quality product in China's catering industry, and became the favorite snack of Chengdu people.

store address: No.25, Zongfu Street.

dragon wonton soup

was founded in the 194s. At that time, Zhang Guangwu of Chunxi Road "Dense Flower Tea Club" and other guys discussed to set up a wonton soup shop. When the name of the shop was chosen, it was homophonic, meaning "dragon and phoenix are alike", and it was named "Dragon wonton soup". The main features of Longwonton 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. (Note: Wonton is the "wonton" in the north, and it is called "wonton" in Guangdong and Guangxi)

Store address: south section of Chunxi Road.

pearl balls

a glutinous rice snack. Zhang Guangli, the founder, was originally a white case chef in Chengdu's famous restaurant "Rongleyuan". He made a glutinous rice steamed bun with a cherry on the surface, which looked like a colored pearl, so it was called "Pearl Round". But now the outer skin of the pearl garden is a layer of round glutinous rice grains or sago grains, like white pearls. There are many varieties such as bean paste, fresh meat, black sesame seeds and so on. Its characteristics are moist entrance, sticky rice, sweet and not greasy.

store address: section 1 of Dongfeng road.

Zhong Shaozi, the founder of Zhong Dumplings

, was originally named "Xiesenmao", and was located in Lizhi Lane in the early 192s. The signboard was Zhong Dumplings, also known as Lizhi Lane Dumplings. The founders are three brothers Zhong. There are two kinds of dumplings in red oil and clear soup, with thin skin (only 5 grams for 1 dumplings), refined ingredients (fine flour, selected pork with tendons removed and skins peeled) and tender stuffing (all by mastering the temperature during processing)