Dragon wonton soup is a famous traditional snack in Chengdu, and it is a special name for wonton by Sichuanese. This kind of snack is famous all over the country, regardless of the north, south and east, but the local wonton soup in Chongqing pays attention to the fine stuffing. Besides, it also pays special attention to making the skin thin. When kneading dough, it is chewy to add an appropriate amount of eggs. In order to make the stuffing tender, pure pork is used and water is added to make the stuffing.
Dandan Noodles is a local specialty pasta made of flour, red pepper oil, sesame paste, chopped green onion and other materials in Sichuan. It is one of the top ten noodles in China and a famous snack in Chengdu. After being cooked in Dandan Noodles, the noodles are thin, the gravy is crisp and fragrant, salty and slightly spicy, and the aroma is tangy, very tasty and delicious.
Cold noodles with shredded chicken is a traditional snack in Sichuan. Its main ingredients are udon noodles, drumsticks and cucumbers. It is characterized by multi-flavor, soft noodles, delicious and refreshing. The production method is to cook the noodles first, take them out for fan cooling, and keep them evacuated. The taste can be adjusted according to their needs. It is suitable for all diners, and it is a good summer product. The taste and taste are all top-grade, and it will definitely not be forgotten after eating.
burning noodles is one of the most distinctive traditional snacks in Yibin, Sichuan Province. It was originally called Xufu burning noodles, and was formerly called fried dough sticks noodles. Because its oil is heavy and waterless, it will burn immediately after ignition, so it is named burning noodles. It looks a little simple, but it needs a lot of ingredients to make this dish well. Although it is simple to make, its taste is definitely not bad. Friends who want to try it can start!
Mapo tofu, one of the traditional famous dishes in Sichuan Province, belongs to Sichuan cuisine. Its main raw materials are ingredients and tofu. The main materials are tofu, minced beef, pepper and pepper. Hemp comes from pepper, and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine, which is unique, smooth and delicious, but it is also the most challenging dish for chefs. It looks simple, but it is necessary to be delicious.
Husband and wife lung slices, a famous dish in Chengdu, Sichuan Province, are usually marinated with cow scalp, heart, tongue, tripe and beef as the main ingredients, then sliced, and then poured with red oil made from Chili oil, pepper noodles and other accessories. It is fine in production, beautiful in color, tender and delicious, spicy and fragrant, and very palatable.
saliva chicken is a traditional specialty dish in Sichuan, China. It is a cold dish in Sichuan cuisine. It is rich in condiments, spicy, fresh, fragrant and tender. When cooking, the soup used for cooking chicken is very particular and needs to be just right, which can preserve the soluble protein of chicken to the maximum extent, increase the delicacy of chicken, and have its unique flavor and taste. Spiced chicken is a cold dish with rich condiments, spicy, fresh and tender.
Tongchuan Dengying Beef is a specialty of Tongchuan District, Dazhou City, Sichuan Province. Dengying Beef is a traditional Chinese food in Dazhou City. It is a hand-made sliced beef with tendon of calf hind leg. It is famous for its bright red color, spicy and crisp taste, crispy and delicious, and its thin slices can reveal objects under the light, just like the curtain in shadow play, so it is called Dengying Beef.
Lizhuang white meat, whose full name is Lizhuang knife-edge garlic paste white meat, is a traditional food of Lizhuang, a famous historical and cultural town in Yibin, Sichuan. It is made of Changbai Mountain or York or Baxia pork with thin skin and tender meat, and mixed with various sauces. It is fragrant and refreshing, fat but not greasy, and it tastes very good when chewed.
Dongpo elbow is a specialty of Meishan City, Sichuan Province. Dongpo elbow has the characteristics of fat but not greasy, and it is not rotten. Its color, fragrance, taste and shape are all good. After it is made, Dongpo elbow looks red in sauce, white in snow beans, soft and palatable in pig elbow, original and full of fragrance. Needless to say, that fascinating fragrance is more attractive!