Authentic delicacies that you can’t miss when traveling in Chengdu include: Long Chao Shou, Dan Dan Noodles, Couple’s Fei Slices, Fat Rice Roll Rice Roll, Hot Pot, etc.

1: Long Chao Shou calls wonton "Chao Shou" in Chengdu. Long Chao Shou was named by Zhang Guangwu and other waiters at the "Nonghua Tea House" on Chunxi Road in the 1940s, after calling it the "Nong" pronunciation. It was also named "Longfengcheng".

It got its name from the meaning of "auspicious".

The original soup of Long Chaoshou is made from several parts of chicken, duck and pig, which are stewed vigorously and slowly. The original soup is white, thick and fragrant.

Using special-grade flour and a few ingredients, kneading it carefully and slowly, the meat filling of Long Chao Shou is tender and smooth, fragrant and delicious. Today, Long Chao Shou has developed into a large comprehensive snack bar with a business area of ??more than 2,000 square meters.

2: Dan Dan Noodles Dan Dan Noodles are a famous Chengdu specialty all over the country. Dan Dan noodles are made of fried minced pork scooped onto noodles. The noodles are thin, the marinade is crispy, salty and slightly spicy, and the aroma is fragrant.

, very delicious.

It is said that Dandan noodles were first invented by a Zigong vendor named Chen Baobao in 1841. He got his name from the fact that he sold the noodles along the street on a burden.

Although these street vendors no longer exist on the streets today, this salty and slightly spicy Dan Dan Noodles has long become one of Chengdu’s street delicacies.

3: Husband and wife’s Fei Pian The reputation of Husband’s Fei Pian is not only famous in Chengdu, but also in many other provinces. It’s a famous dish in Chengdu.

Most tourists who come to Chengdu will not miss this place. Of course, they eat the signature dish here: husband and wife's lung slices. The authentic husband and wife's lung slices are made from beef heart, tripe, tongue, tendon, scalp, etc.

The leftovers are braised in fine brine and sliced, then topped with a carefully prepared sauce such as red oil chili pepper, Sichuan pepper powder, brine, peanut powder, sesame powder and celery and served cold. The taste is absolutely delicious.

4: Fatty rice rolls are the memories of many old Chengdu people, carrying the memories of countless Chengdu people. Thinking of the small restaurants on the streets in those days, everyone had a bowl of fat rice rolls in their hands and ate them with relish, even a small bowl.

Very satisfied.

Spicy, fresh, red and delicious, the fat rice rolls are made from high-quality sweet potatoes and potatoes, with soybeans and coriander, and then washed and cooked rice rolls. It has always been one of the most unique snacks in Chengdu. In addition, what about eating rice rolls?

You must try the Juntun Guokui. The golden and shiny Juntun Guokui is crispy on the outside and tender on the inside. It is stuffed with pork and beef. It tastes fragrant, numb, fresh and fragrant. It is even more sour and refreshing when eaten with fat rice rolls.

5: Hot Pot The most revolutionary of Sichuan cuisine must be hot pot. With its all-inclusive, passionate and approachable characteristics, it has conquered all foodies. Chengdu’s hot pot can be said to have a wide variety of colors and varieties. There are at least more than a dozen types of pot bases.

There are countless kinds of ingredients, and basically anything edible can be put into the pot.

6: Maoxuewang Maoxuewang uses duck blood as the main ingredient, the cooking technique is mainly boiling, and the taste is spicy.

It originated in Chongqing and is popular in the southwest region. It is a famous traditional dish. This dish is made by boiling raw blood and eating it right away, with tripe offal as the main ingredient, hence its name.

Malatang is tender and fresh, with rich flavor.

7: Fish-flavored shredded pork. Fish-flavored shredded pork is a famous Sichuan dish. This dish is made by frying shredded pork tenderloin with pickled chilies, ginger, garlic, sugar and vinegar. It was created by a Sichuan chef during the Republic of China.

The creation is said to be inspired by shredded pork with pickled peppers.

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

Maocai is a form of cooking. There are many varieties of Maocai in Sichuan, including brine-type Maocai, hot pot-type Maocai, and white-water Maocai.