Special delicacies and snacks in Chengdu, Sichuan include: Husband and wife's lung slices, Long Chao Shou, rabbit head, Chuan Chuan Xiang, Maocai, Dandan noodles, three cannons, Zhong dumplings, sweet water noodles, Mapo tofu, etc.

1. Husband and wife’s beef slices Husband and wife’s lung slices is a traditional famous dish in Chengdu, Sichuan Province and belongs to Sichuan cuisine.

This dish was created by husband and wife Guo Chaohua and Zhang Tianzheng. It usually uses beef scalp, heart, tongue, tripe and beef as the main ingredients, which are braised and then sliced.

Then add chili oil, pepper noodles and other auxiliary ingredients to make red oil and pour it on top.

It is finely made, beautiful in color, tender in texture, fresh in taste, spicy and fragrant, and very palatable.

2. Dragon Chaoshou Dragon Chaoshou is a traditional snack in Chengdu, Sichuan Province and belongs to Sichuan cuisine.

The main features of Long Chao Shou are: thin skin, tender filling and fresh soup.

The hand wrapper is made of special grade flour with a few ingredients, kneaded carefully and slowly, and rolled into a translucent shape that is "as thin as paper and as fine as silk".

The meat filling is tender, smooth, fragrant and delicious.

3. Rabbit head Rabbit head is a Sichuan dish made with rabbit head as the main ingredient. It is a famous snack in Chengdu and has five spice, spicy and other flavors.

In the 1980s, eating rabbit meat became all the rage in Chengdu, so the large number of remaining rabbit heads with more bones and less meat became useless rabbit ribs.

As a result, some people with novel ideas used the major spicy artifacts in Sichuan cuisine, adding rabbit heads to braise or stir-fry, and this has since created a major myth in the food world.

4. Chuan Chuan Xiang Chuan Chuan Xiang originated in Chengdu, Sichuan. It is not only one of the special traditional snacks in Sichuan, but also the most popular embodiment of grassroots cuisine. Chuan Chuan Xiang is actually another form of hot pot, so people often call it small hot pot.

The name "Chuan Chuan Xiang" comes from the fact that it is a snack that is skewered with various vegetables on bamboo skewers and eaten in a hot pot.

5. Maocai Maocai originated in Chengdu and is a traditional snack with Sichuan characteristics.

Maocai is a dish made with meat, soy products, vegetables, seafood, and mushrooms as the main ingredients.

The most exquisite way to eat Maocai is "dry dish", that is, place dry chili powder in a small dish, add salt, MSG and other seasonings, lightly dip the hot vegetables in the pot into the dry dish, and then

You can put it in your mouth. It tastes fragrant, spicy and very delicious.

6. Dandan noodles Dandan noodles are a famous traditional snack in Chengdu, Sichuan Province. They belong to Sichuan cuisine. They are often sold by vendors on burdens, hence the name.

Dandan noodles are a representative food in Sichuan snacks and are a must-have for people to taste Sichuan snacks.

Nowadays, Dandan noodles are spread all over the world. Although the cooking methods are slightly different, they are loved by people all over the world because of their delicious taste and have become a home-cooked snack.

7. Three Cannons Three Cannons is a traditional snack in Chengdu, Sichuan Province. It is mainly made of glutinous rice. When the glutinous rice balls are thrown, the Three Cannons are like "projectiles" and make a sound of "dang, dang, dang".

They are "iron cannon", "artillery" and "gun", hence the collective name "Three Cannons".

Sanda Pao is not eaten cold. When it is sold, the semi-finished glutinous rice cakes are put into the pot and put on the stove to keep warm over low heat. They are cooked freshly when eating.

8. Zhong Shui Dumplings, known as "Shui Jiao" in ancient times, are a traditional snack in Chengdu, Sichuan Province. They belong to Sichuan cuisine. This dish was created in the 19th year of Guangxu (1893). When it first opened, the store was located in Lizhi Lane.

And the seasoning is heavily red oil, so it is also called "Lizhi Lane Red Oil Dumplings".

Zhong dumplings have the characteristics of thin skin, refined ingredients, tender filling and fresh taste.

9. Sweet water surface Sweet water surface is a famous local specialty snack in Chengdu, Sichuan Province.

It is named after the repeated use of copied soy sauce, which gives it a sweet taste.

The sweet water surface is relatively thick, chewy in the mouth, slightly sweet, and has the aroma of crushed peanuts and Sichuan peppercorns. It is seasoned with red oil chili, replica soy sauce, sesame paste, and garlic paste, making it more refreshing to eat.

10. Mapo Tofu Mapo Tofu is one of the traditional famous dishes in Sichuan Province and one of the top ten classic dishes in Sichuan. The main ingredient of Mapo Tofu is: tofu, the auxiliary ingredients are: garlic sprouts and minced beef (other meat is also acceptable), and the seasoning is:

: Bean paste, chili noodles and Sichuan peppercorns, soy sauce, light soy sauce, dark soy sauce, sugar, starch, etc. The numbness comes from Sichuan peppercorns and the spiciness comes from chili noodles. This dish is numb, spicy, fresh, fragrant, hot, crispy, tender and crispy.

, which fully demonstrates the spicy characteristics of Sichuan cuisine.