1. Red oil wonton soup

Wonton, wonton and wonton are all the same things in my opinion, but they are wrapped in different ways. On such things, the most distinctive thing in Chengdu is red oil seasoning.

Hot wonton soup, each one is wrapped in spicy and delicious Sichuan red oil seasoning, and then sprinkled with chopped green onion. Just looking at it is enough to make people's index fingers move.

2. Red oil dumplings (bell dumplings)

The famous Sichuan snack "bell dumplings" is actually red oil dumplings. "Zhong Dumpling" is different from the dumplings in the north. From the stuffing material, Zhong Dumpling's stuffing is pure meat without vegetables. The skin is also much thinner than that of ordinary dumplings.

but the most important thing is spicy and sweet red oil seasoning. Yes, you are right, this entrance is sweet! Don't feel dark, just eat it once and you will understand.

3. Sweet water surface

I have always felt that this taste is very similar to Zhong dumplings, and it is also spicy and sweet, except that the dumplings are replaced with noodles as thick as the little finger. Eating other noodles is chopstick by chopstick, and eating sweet water noodles one by one ~

In the picture, this sweet water noodles are added with sesame sauce, which I think is delicious, but the traditional sweet water noodles are not added with sesame sauce. Something like this:

4. Baked egg cake

This one has been slowly opened in other places in recent years. Anyway, I found a delicious baked egg cake shop in Wuhan. But on the other hand, we have to say that there are fewer and fewer local stalls with amazing taste. Now Chengdu's egg baked cake has gradually become a chain, and it is indeed a lot cleaner, but the taste is mostly not as good as that of the egg baked cake stalls sold by riding cars on the roadside.

In fact, it's easy to understand that the filling materials of the egg-baked cake are basically finished products. The difference lies in the temperature and taste of the outer skin. The outer side should be crisp but not sticky, and the inner side should be soft and tender but not thin. This kind of cooking is really beyond the quick training of chain store assembly lines. If you come across a stall selling this kind of cart, you don't have to ask the secret-"nothing else, only your hands are familiar with your ears."

5. Yeerba (Zhuerba)

A kind of glutinous food is also called Yeerba (Zhuerba is similar) because it is wrapped with green vegetables and plant leaves. Divide the salty and sweet mouth, and make it more salty. The stuffing of salty flavor is sprouts and pork, which tastes oily and salty.

In some places, you can buy the sweet skin and salty taste of Ye Erba from Leshan Qianwei, that is, the skin is added with brown sugar, which makes the taste richer.

Because I personally like eating Leshan snacks very much, I will go to Leshan to eat whenever I have time, so here are a few favorite Leshan foods that I can eat in Chengdu.

1. Leshan Tofu Brain

The tofu brain in Leshan is different from that in other places. The focus is not on tofu, but on the thick soup that has been thickened. Soak the bean curd in thick soup, put the fried crispy meat, kohlrabi and sprinkle seeds, and then cover it with a small cage of steamed beef powder with a local flavor. Stir it before eating, and a spoonful will hit the soul!

Every time I go to Meishan or Leshan, no matter how much I eat, I will be pleasantly surprised to find that a bowl of tofu brain can slip into my stomach.

2. Boji

Boji is not a chicken, but a variety of ingredients are strung together, soaked in the bottom of chicken soup, and then poured with red oil or rattan pepper oil. In fact, it looks like a string of cold pots, which is very suitable for summer.

I've done it with my best friend at home. I didn't use a label to eat it myself for environmental protection (even more because I was lazy), but it tasted good!

3. Sweet-skinned duck

Although the dervish chicken is not a chicken, the sweet-skinned duck is indeed a duck.

The sweet-skinned duck tastes best when it is just cooked and drenched with hot oil. The skin is crispy and the meat is tough but not firewood. Choose the fattest piece and put it in your mouth. The aroma of oil is generate between your lips and teeth. The sweet skin and the rich taste brought by salty duck meat are intertwined, and you can eat most of them carelessly.

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Actually, it is also a part of snacks, but since it is basically a cold drink in summer, it is particularly appropriate in this day when the autumn tiger is raging, so I write it separately.