There are really too many delicacies in Chengdu. The delicacies prepared for the athletes of the Chengdu Marathon two days ago were very exciting to everyone. It is better to act than to be excited. Why not go to Chengdu to try the more famous local delicacies and snacks to see if they are the same?

It tastes just like you imagined.

Bobo Chicken Bobo Chicken can be understood as cold pot skewers, and "Bobo" means an earthen pot, which is the container for cold pot skewers.

There is a spicy soup base in the bowl. The dishes are processed and made with skewers. After cooling, they are placed in the red soup. You can choose your favorite skewers when eating.

Compared with spicy skewers and hot pot, Bobo Chicken is also spicy, but because it is cold, the spiciness is more acceptable. Some restaurants also have rattan pepper flavors to choose from.

For tourists who don’t like spicy food but want to try Chengdu’s spicy food, Bobo Chicken may be a good choice.

Popular tasting places: Jiazhou Ye Granny Bobo Chicken, Leshan Xianzhiwei Bobo Chicken, Bobo · It’s Leshan Bobo Chicken Dan Dan Noodles Dan Dan Noodles are one of Chengdu’s gourmet calling cards, as they were often sold by vendors in the early days.

name.

Nowadays, Dan Dan Noodles can be found all over the country, but if you want to taste the most authentic Dan Dan Noodles, you still have to come to Chengdu.

Not only tourists love Dandan noodles, Chengdu locals are also obsessed with this traditional snack.

The secret to delicious dandan noodles lies in the rich ingredients.

Minced meat, soybeans, minced garlic, chili oil, Sichuan peppercorns, minced chives, sesame paste, soy sauce, and sugar all combine to create the unique taste of Dandan noodles that is "fresh but not greasy, spicy but not dry."

Popular tasting places: Xiaomingtang Dandan Tianshui Shui, Xiyuecheng Tan Dou Hua Chao Shou Chao Shou is a kind of pasta from southwest China.

Wrap the meat stuffing in dough, add clear soup, red oil and other seasonings after cooking and then eat.

The noodles are tender and delicious, and the soup is slightly spicy and fragrant.

Chengdu's "Long Chaoshou" is an old store with a long history. It was opened in Yuelaichang, Chengdu in 1941 and moved to the southern section of Chunxi Road after the 1960s.

Compared with ordinary wontons, the skin of Long Chao Shou is extremely thin and translucent, making it very popular with locals and tourists.

There are many varieties of Long Chao Shou, and the Red Oil Chao Shou is naturally the local favorite.

For tourists who don’t like spicy food, Long Chao Shou with seafood and original soup is also a good choice.

Popular tasting places: Long Chao Shou (Chunxi Road Main Store & Wenshu Fang Branch), Uncle Zhai Chao Shou, Bayer Community Chao Shou, Chunyangguan Zhong Dumplings Zhong Dumplings are a famous traditional snack in Chengdu. It began in the late Qing Dynasty and has been around since

It has a history of more than a hundred years.

Zhong's dumplings have thin skin, tender fillings and fresh flavor.

Different from ordinary dumplings, Zhong dumplings are filled entirely with pork and do not add any vegetables.

Different from ordinary dumplings, Zhong dumplings are boiled dumplings topped with special red oil.

Because the special red oil contains brown sugar, Zhong's dumplings taste slightly salty and sweet, so even people who don't like spicy food can enjoy it.

Popular tasting places: Zhong Dumplings (People’s Park Main Store & Wuhou Store & Yangshi Street Store), Xiyuecheng Tan Douhua, Long Chaoshou, Xiaomingtang Dandan Sweet Water Skewers Sichuan is famous for its hot pot, and a famous snack in Chengdu is similar to

Hot pot has a different approach but the same purpose, that is Chuan Chuan.

It is the bamboo stick version of hot pot and an upgraded version of Malatang.

Chengdu people jokingly call Chuan Chuan Xiang "portable hot pot".

When eating skewers, diners select their dishes and sit around a table to cook them themselves. It is very similar to hot pot, except that there are a lot of extra bamboo skewers in the pot.

After blanching, just dip the bamboo skewer into the oil plate and then use your mouth to pull the food off the bamboo skewer.

After the meal, the store will calculate the money based on the number of bamboo sticks.

Popular tasting places: Maojiao Hotpot, Wutou Chuanchuan, Kang Erjie, Niuhua Bapo Malatang, Yuanji Chuanchuanxiang, Yulin Chuanchuanxiang, Shuchuanxiang Toilet Chuanchuan Maocai Chengdu hot pot is very famous, but for those traveling alone

As a tourist, eating hot pot alone will inevitably make you feel lonely.

Maocai solves this problem very well: you select a dish for one person from many dishes, let the chef boil the dish in a large soup pot, then pour it out and pour red oil to make it. The taste is very similar to hot pot.

The word "Maocai" in Maocai is similar to the meaning of cooking.

There are no restrictions on the raw materials of maocai, anything can be maocai and served on the table (let me just say that maocai sausage is really delicious).

Different from hot pot, maocai is eaten directly without dipping the dish in oil.

Unlike Malatang in the north, Maocai is oilier and does not have sesame paste in its ingredients.

Popular tasting places: Wuming Maocai (Xierdao Street Store), Not Outsiders Dry Mixed Maocai, Rongcheng·Lao Wangjia Maocai, Under the Hibiscus Tree·Sichuan Maocai Sad Jelly Sad Beef Jelly is a Hakka delicacy and a specialty of Chengdu

snack.

There are two theories about why it got its name. One is that the Hakka people who immigrated to Sichuan made the jelly because they missed their hometown. The other is that the jelly is so spicy that anyone who eats it will be boiled to tears.

The most authentic sad jelly in Chengdu is in Luodai Ancient Town in Longquanyi District, which is the birthplace of sad jelly.

This kind of jelly has many ingredients and has a very spicy taste. The best way to eat it is to pair the spicy jelly with sweet ice powder, which can relieve the spiciness.