1. Dragon wonton soup is a famous restaurant in Chengdu, Sichuan Province, China, which is famous for making wonton soup. It was founded in Yuelaichang, Chengdu in 1941 by Zhang Guangwu. The word "Dragon" was named because Zhang Guangwu borrowed the homonym of "Dense Flower Tea Garden" when preparing for the establishment of the store, and it also implied the meaning of "Dragon Leaping", "Auspicious" and "Prosperous Business". The parchment made in this shop is extremely thin and translucent, which is very popular.
2. Dandan Noodles, a special noodle of Han nationality. One of the top ten noodles in China, the famous Chengdu snack (also called Zigong snack) originated in Zigong. Roll the flour into noodles, cook them, and spoon the fried pork powder. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a feast snack.
3. Husband and wife lung slices are a famous Sichuan dish, which was created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, tripe and beef are used as main materials, marinated and then sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it. Husband and wife lung slices, fine production, beautiful color, tender and delicious, spicy and fragrant, very palatable.
4. Glass steamed dumplings is a traditional snack in Sichuan, which is popular in Sichuan, China. steamed dumplings in Chengdu has the characteristics of thin skin and rich stuffing, beautiful shape, both meat and vegetable, and rich nutrition. Glass steamed dumplings is named "Glass Shaomai" because of its thin skin, translucent leather soaked in oil after cooking, and its stuffing can also be seen through the skin.
5. Cold noodles with shredded chicken is a traditional snack in Sichuan. The main ingredients are udon noodles, chicken legs and cucumbers. It is characterized by a variety of flavors, soft noodles, fresh and delicious. The noodles are cooked, taken out and cooled, and kept evacuated. The taste can be adjusted according to their needs. It is suitable for all diners and is a good summer product, which can reduce low-density lipoprotein cholesterol, which is harmful to human health.
6. Dengying beef is a traditional local food in Dazhou City, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew them carefully and have an endless aftertaste. Calling this kind of beef "light shadow" shows that its meat slices are so thin that they can reveal objects under the light, just like the curtain in shadow play.
7. Steamed beef in a small cage is a traditional dish with characteristics in Sichuan and one of the famous snacks in Chengdu. For decades, it has enjoyed a long reputation. It is said that Zhang Daqian, a master of Chinese painting, once cooked the "Steamed Beef in Small Cage Powder" in person, and added Chili powder, pepper powder and coriander while it was hot, which increased the spicy and delicious flavor of this dish and left an endless aftertaste. Everyone is full of praise. Steamed beef in a small cage, home-cooked dish. It has the effects of invigorating qi and blood, tonifying deficiency, nourishing body, invigorating spleen and stimulating appetite.
8. Lizhuang white meat, whose full name is Lizhuang knife-edge garlic paste white meat, is a traditional delicacy of Lizhuang, a famous historical and cultural town in Yibin, Sichuan Province. It is made of Changbai Mountain or Yorkshire or Baxia pork with thin skin and tender meat, and mixed with a variety of sauces, which is fragrant and refreshing, fat but not greasy, and chewy and slag-melting.
9. The Three Cannons are famous traditional snacks in Sichuan, 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". Three cannons are sweet and delicious, not greasy, not sticky and slag-melting, and cheap. The main ingredients of the Three Cannons are glutinous rice, brown sugar, sesame seeds and soybeans, which taste sweet.
1. Zhong dumplings, named "Shuijiao" in ancient times, are one of the local traditional snacks in Chengdu, Sichuan Province. Beginning 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. Zhong dumplings are all stuffed with pork, without other fresh vegetables, and are served with special red oil. It has the characteristics of thin skin (only 5 grams for 1 dumplings), fine ingredients (fine flour, selected pork with tendons removed and skins peeled), tender stuffing (all by mastering the temperature and moisture during processing, making the meat tender and slag) and fresh taste (all by auxiliary materials, red oil and original soup).