Sichuan is a spicy city. The reason why Sichuan food is particularly popular among people is its unique spicy flavor.

The unique cooking techniques of Sichuan cuisine also create its outstanding flavor.

Sichuan cuisine fully demonstrates the urban character of Sichuan and the connotation of Sichuan culture, and is an indispensable and important component of Sichuan culture.

Don’t forget to taste it when you have time to go to Sichuan.

Dandan Noodles Dandan Noodles are Han specialty noodles.

The famous Sichuan snack originated from the porters carrying dandan noodles at the pier to sell noodles, so it is called Dandan noodles.

Noodles are rolled into flour, cooked, and topped with fried minced pork.

The cooked noodles are thin, the marinade is crispy and fragrant, salty and slightly spicy, fragrant and very delicious.

This dish is widely spread in Sichuan and is often served as a snack at banquets.

Zhong Shui Dumplings Zhong Shui Dumplings are one of the famous traditional Han snacks in Chengdu, Sichuan Province.

It started in the 19th year of Guangxu's reign with the founder Zhong Shaobai. The original store was called "Xiesenmao". In 1931, it started to put up the signboard of "Lizhixiang Zhong Dumplings".

It is famous at home and abroad for its unique flavor, and has been awarded the titles of "Chinese Time-honored Brand", "Chinese Famous Snacks", and "Green Catering Enterprise" by the Ministry of Internal Trade of China, the China Cuisine Association, and the National Catering Green Engineering Committee.

In terms of materials used, the main difference between dumplings and northern dumplings is that they are all stuffed with pork and no other fresh vegetables are added. They are topped with special red oil when served, which is slightly sweet and salty, spicy and has a unique flavor; in terms of taste, Zhong

Dumplings are sweet.

Three Cannons is a famous Han specialty snack in Sichuan. It is mainly made of glutinous rice. When the glutinous rice balls are thrown, the Three Cannons sound like "projectiles" and make a "dang, dang, dang" sound. They are divided into "

"Iron cannon", "artillery" and "gun", hence the collective name "Three Cannons".

Eat it with "Eagle Tea" for a unique flavor.

Three Cannons are sweet and delicious, not greasy, non-sticky and crumbly, and are cheap and good quality.

Dengying Beef Dengying Beef is a traditional famous food of the Han people in Dazhou City, Sichuan Province.

The beef slices are as thin as paper, red and bright in color, spicy and crispy in taste. Chew them carefully and you will have endless aftertaste.

Lantern shadow, that is, shadow play, uses light to project silhouettes of characters made of animal skins or cardboard onto a curtain.

The use of "lantern shadow" to call this kind of beef shows that the slices of meat are so thin that they can reveal objects under the light, just like the curtain in a shadow play.

Dragon Chaoshou Dragon Chaoshou is a famous Han snack in Chengdu. Chaoshou is the Sichuan people’s special name for wontons, hence the name Chaoshou.

Chengdu's "Long Chao Shou" opened in Yuelai Chang in Chengdu in 1941. It moved to the new market in the early 1950s, and then moved to the southern section of Chunxi Road in the 1960s. It has a history of more than 60 years.

Husband and wife’s Fei Pian, formerly known as “Husband and Wife’s Fei Pian”, does not use lung.

Belonging to Sichuan cuisine, Sichuan Han specialty snacks are made from beef scalp, beef heart, beef tongue, tripe and beef. They pay attention to the selection of ingredients, fine production and exquisite seasoning.

Husband and wife's beef slices are large and thin, glutinous and delicious, spicy and fragrant, tender and stale.

It is deeply loved by the masses. In order to distinguish it from other beef slices, it is called "Husband and wife's lung slices". It is more particular about the materials used and the quality is improving day by day.

Bangbang Chicken Bangbang Chicken is a special dish of Han nationality.

It is a cold dish in Sichuan cuisine. The main ingredient is chicken. Its flavor type is "strange" and has all the flavors of numbing, spicy, sour, sweet, fresh, salty and fragrant.

It breaks through the traditional snack bottleneck and adapts to the new catering model of modern lifestyle. It has the characteristics of unique taste, novel product combination and branded operation.

It combines a series of classic Sichuan cooked food dishes with a variety of cooking techniques such as stewing, mixing and soaking. It has a series of special flavors such as spicy, five-spice, pickled pepper, rattan pepper, spicy, salty and soy sauce. It is the signature of Chengdu cooked food.

Typical representative.

Erjie Rabbit Ding Erjie Rabbit Ding is one of the traditional delicacies of the Han people in Chengdu, Sichuan. It is bright red in color, plump in shape, spicy and delicious, tender and sweet, and has a delicate and oily mouth.

In December 1990, it was named "Chengdu Famous Snack" by the Chengdu Municipal People's Government.

It is very famous in the local area. It is most famous for its diced rabbit with more meat and less bones, no rabbit head, and the special seasoning method of the second sister, which is fresh and delicious.

Erjie’s “rabbit” series also includes spiced braised rabbit, red plate rabbit, and spicy diced rabbit.

In addition, Erjie Tuding shop also sells a variety of cold dishes such as red oil chicken nuggets, white meat with garlic paste, cold beef lung slices, and five-spice tendons.