1. Dandan Noodles

Dandan Noodles is a famous traditional snack in Chengdu and Zigong, Sichuan Province, which belongs to Sichuan cuisine. It is said that this dish is named after porters carrying loads of noodles in the street. According to legend, Dandan Noodles created it for a Zigong hawker nicknamed Chen Baobao in 1841. In the early days, it was sold along the street with a shoulder pole, so it was called Dandan Noodles. Dandan Noodles is made by rolling flour into noodles, cooking them and scooping up fried minced meat. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty.

2. Sichuan wonton soup

Sichuan wonton soup is a traditional local snacks in Sichuan province and belongs to the Sichuan cuisine. Thin skin and tender meat, delicious soup. The production steps are as follows: put minced pork into a pot, add clear soup, egg liquid, monosodium glutamate and pepper noodle juice, mix well and stir, and form a stuffing. Use a handkerchief to wrap the stuffing into a "water chestnut" shape. Salt, pepper noodles, monosodium glutamate, soy sauce, melted lard, sesame oil and chopped green onion are put into a bowl, and clear soup is added. When cooking the wonton soup, the fire should be strong, the water should be wide, and the water should be boiled. Cook until the skin wrinkles and shines and fish it into the bowl.

3. Zhong Dumpling

Zhong Dumpling, named "Shuijiao" in ancient times, is a traditional snack in Chengdu, Sichuan Province, belonging to Sichuan cuisine. This dish was founded in the 19th year of Guangxu (1893). It was also called "Red Oil Dumplings in Litchi Lane" because it was located in Litchi Lane at the beginning of its opening and was heavily seasoned with red oil.

4. North Sichuan bean jelly

North Sichuan bean jelly, also known as Xuanzi bean jelly, has been well-known in Bashu for its unique red, spicy, mellow, delicious and refreshing Sichuan style since it came out in the late Qing Dynasty, and has been circulated for more than 9 years. North Sichuan bean jelly has won "Chinese famous snacks" and intangible cultural heritage, and it is also the signature gourmet snack of the old Chinese brand "North Sichuan bean jelly".

5. Boji

Boji is a famous traditional snack in Sichuan, belonging to Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. It is made by mixing the boneless chicken slices with spicy seasoning and various seasonings in a pottery bowl. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. When eating milk soup noodles, it is accompanied by alms chicken, which has a unique style. In 199, it won the Chengdu Individual Famous Snacks Quality Award, and in 1991, it was named as a high-quality famous snack by the Chengdu Municipal People's Government.

6. Three Cannons

Three Cannons is a traditional snack in Chengdu, Sichuan Province, which belongs to Sichuan cuisine. This snack is mainly made of glutinous rice. When throwing glutinous rice balls, the three cannons make a "clang, clang, clang" sound, which can be divided into "iron cannon", "cannon" and "guns", hence the name "three cannons".

7. Lai Tangyuan

Lai Tangyuan, or Tangyuan, is a traditional snack in Chengdu, Sichuan Province. Lai Tangyuan was founded in 1894, and has a history of one hundred years. It has maintained the quality of famous snacks of old brands, and its color is smooth and white, its skin is soft and glutinous, its sweet sesame oil is heavy and its nutrition is rich.

8. Yibin burning noodles

Yibin burning noodles is one of the most distinctive traditional snacks in Yibin, Sichuan Province. Formerly known as Xufu burning noodles, formerly known as fried dough sticks noodles, it is named burning noodles because its oil is heavy and waterless, and it burns when ignited.

9. Chuanchuanxiang

Chuanchuanxiang, which originated in Chengdu, Sichuan, is not only one of the characteristic traditional snacks in Sichuan, but also the most popular embodiment of grassroots food. Chuanchuanxiang is actually another form of hot pot, so people often call it a small hot pot. The origin of the name "Chuanchuanxiang" is because it is a snack that skewers various dishes with bamboo sticks and puts them in a hot pot to rinse and eat. Chuanchuanxiang is spread all over many cities in China with its unique charm and distinctive features. It can be said that there are Chuanchuanxiang wherever there are people, and even to a certain extent, Chuanchuanxiang has become one of the representatives of Sichuan flavor.

1. huang ba, Luzhou

Luzhou huang ba is one of the traditional snacks loved by people in Luzhou, Zigong, Yibin and other places in Sichuan. It is a traditional holiday food custom, which has been circulated among the people in southern Sichuan for hundreds of years. Luzhou huang ba is golden in color, rich in aroma and sweet in taste. Its uniqueness lies in that the packaging material is Liang Jiang Ye, and the fragrance of huang ba comes from the aromatic oil contained in Liang Jiang Ye. Huang ba, which has just been steamed, has a fragrant smell. After cooling, it can be sliced and fried, or boiled in boiling water, which has a special flavor.