Haha. . . I am from Sichuan

1. Cold Chuan Chuan: Hot Chuan Chuan is a small hot pot, and Cold Chuan Chuan is similar to cold dishes. Asking for a bowl of ice powder or white fungus and then eating a few skewers of cold skewers and some Longmen Zhen is the favorite of several of our best friends.

2. Ice powder: "Ice powder" is made from the seeds of a plant (black as big as sesame seeds) wrapped in gauze, placed in clean water and kneaded continuously. The kneading process Mix the mucus in the water, add a little mint, and take out the ice powder seeds wrapped in gauze. After a while, the mixture turned into a transparent light brown solid, which was trembling and attractive.

Put some ice cubes in the bowl, and then use a larger spoon to scoop up a piece of ice powder. Watch it tremble on the spoon, and it seems that if it shakes slightly, it will fall to the ground. If it breaks into pieces, quickly and carefully put it into a bowl with ice cubes, add fried peanut powder and boiled brown sugar water. At this time, the actor really appeared on the stage, as calm and brilliant as a big shot in the play. Just two such simple and inconspicuous things can make a dull show become exciting in an instant.

Use a small spoon to stir the contents in the bowl. The aroma of peanuts, the sweetness of red sugar water, the slight taste of mint, and the soft texture of ice powder are in your mouth. . . . . . Jelly is nothing!

Ice powder is generally eaten in summer. This picture is so monotonous. In fact, it also contains white fungus, peanuts, sesame seeds or small glutinous rice balls. Usually it’s 5 cents a bowl.

In addition, cold noodles are sold together with ice noodles.

3. Korean steamed buns: Korean steamed buns were created by Han Yingdou in 1914 and were the dominant variety of Chengdu’s “Yulongyuan” at that time. At that time, the store's "Southern Shrimp Steamed Buns" were made with exquisite ingredients, finely made, thin skin and loose bubbles, full fillings, and melted in the mouth. They were called "the best snacks in Chengdu". Later, his son Han Wenhua inherited his father's business and renamed the store "Han Baozi". In the past ninety years, Korean steamed buns have always maintained their own style and quality. In December 1990, it was named "Chengdu Famous Snack" by the Chengdu Municipal People's Government.

"Korean Baozi" does not only sell steamed buns, but also sells various Sichuan snacks, as well as a small stove, suitable for 2-3 people.

4. Mapo Tofu: Ingredients: 10 taels of tofu (about 400 grams), appropriate amounts of minced beef and green garlic sprouts. Appropriate amounts of tempeh, watercress, chili powder, Sichuan pepper powder, salt, and soy sauce.

Preparation method: Made from tender tofu and minced beef. The finished dish is red and bright in color, the tofu is tender and white, and has the characteristics of numbing, spicy, fresh, hot, tender, bundled (referring to the shape), and crispy (referring to the minced beef). Cut the gypsum tofu into square cubes, put it in a bowl, and soak it in boiling water to remove the astringency. Heat up the vegetable oil in a wok until it is 60% hot. Stir-fry the finely minced beef until it turns yellow. Add salt, tempeh, chili powder, Pixian bean paste and stir-fry. Add fresh broth, add tofu, and use Cook over medium heat until the tofu is fragrant. Then add green garlic sprouts and soy sauce, cook for a while to thicken the sauce and collect the juice. When the juice is thick and oily, place it in a bowl and sprinkle with minced Sichuan peppercorns. Serve.

5. Dandan noodles: Dandan noodles are a famous snack in Chengdu. 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.

Ingredients: 500 grams of round thin noodles, 50 grams each of chili oil, soy sauce, and green onion, 35 grams of sesame paste, 2.5 grams of MSG, 100 grams of Sichuan Eastern cuisine, 20 grams each of lard and sesame oil.

Cooking method: Wash the Eastern Sichuan vegetables, chop them and green onions into fine pieces, divide them into 5 bowls, and put other seasonings into each bowl for later use; put water in the pot Bring to a boil, cook the noodles, and serve in bowls.

The most famous noodles are Chen Baobao’s Dandan noodles. It was founded by a vendor named Chen Baobao in Zigong (food, accommodation, travel, shopping, entertainment) city. 1841. It got its name from the fact that it was originally carried on a load and hawked along the street. In the past, dandan noodles were served in the streets and alleys of Chengdu using a medium-sized copper pot separated by two compartments, one for cooking noodles, and one for stewing chicken or hoof. Nowadays, most of the dan dan noodles in Chongqing, Chengdu, Zigong and other places have been converted into shop operations, but they still maintain their original characteristics, especially the dan dan noodles in Chengdu that have the strongest characteristics.

6. Oh, Sichuan jelly is also divided into white jelly and yellow jelly, both of which can be eaten cold or hot. The seasonings are different. The raw materials are also different. White jelly is northern Sichuan jelly, and yellow jelly is also called rice tofu, which is made from peas.

7. Fermented glutinous rice: The fermented glutinous rice is white in color, clear in juice, sweet and fragrant. It has the functions of nourishing qi, generating blood, activating collaterals, stimulating menstruation, and moistening the lungs. It also has the functions of clearing away heat and relieving summer heat. In Sichuan, people cook glutinous rice with Guokui (a kind of white flour cake), fried dough sticks, glutinous rice flour, eggs, etc.; in summer, they boil it with water and add sugar, let it cool and then add ice cubes to make a refreshing drink; Fermented glutinous rice is also an essential condiment in many Sichuan delicacies.

Generally, powder, egg flakes or poached eggs are added.

It is a favorite snack of every family in Sichuan and is also a dessert at many banquets. It is filled with various seasonal fruits

8. Pig cake: Luzhou (eat, accommodation, (Travel, Shopping, Entertainment) Zhuerba has exquisite selection of ingredients, fine production, and excellent quality. With its unique style of being mild, fragrant, glutinous, soft, and not sticky, it has become one of Luzhou's famous snacks. Luzhou pig cakes are divided into salty and sweet fillings.

The salty stuffing uses fresh pork, winter bamboo shoots, chives, monosodium glutamate, refined salt, etc. as raw materials; the sweet stuffing uses white sugar, butter, orange, osmanthus sugar or rose sugar, sesame, etc. as raw materials. The filling material is made from 80% cooked glutinous rice and 20% rice flour that has been ground and dried. The freshly steamed pig cake is white and shiny, like a cooked pig, hence the name.

9. Huangba: Huangba: Luzhou Huangba is golden in color, rich in aroma, and sweet in taste. What makes it unique is that the wrapping material is galangal leaves, and the aroma of the yellow cake comes from the aromatic oil contained in the galangal leaves. The aroma of freshly steamed yellow cake is fragrant. After cooling, it can be sliced ??and fried, or boiled in water in a trough for consumption. It has a unique flavor

10. White cake: Luzhou white cake uses cooked rice and white sugar. , osmanthus, and lard are used as raw materials. Another delicacy is called white cake, which is white sugar rice cake. I remember it was as big as the mouth of a water cup and shaped like a flying saucer, with a small red dot in the middle. Earlier, on the day we set off back to Chongqing, my father got up early, at about five o'clock, and went to the street to buy fresh white cakes. The steaming white cakes exuded the fragrance of rice and were always packed in a brand new box. Bring it to us in your bamboo basket. It is a pleasure for sight, smell and taste.

Luzhou White Cake, famous for its flavor snacks, was first produced in the "Sanyiyuan" White Cake Shop in the 1920s. It is famous in Bashu for its beauty, tenderness, fragrance, sweetness and refreshing taste. , has become a delicious breakfast dish suitable for all ages, and some even serve it as a "passing" snack at banquets. The name of white cake has been popular for a long time. Luzhou white cake is made from high-quality rice, white sugar, osmanthus sugar and lard, and is refined using the sugar extraction method, so it is called the sweet-scented osmanthus lard sugar-extracted white cake. Luzhou white cake is famous throughout Sichuan for its characteristics such as "beautiful, tender, fragrant, sweet and refreshing". The freshly baked white cake is white and moist, with a fragrant aroma that tempts the appetite.

11. Longan steamed buns: snow-white premium flour, fermented and kneaded with sugar and lard to make a smooth and soft bun skin that feels like satin; before purchasing pork Clamp the hind legs, chop into mincemeat without a trace of turban, add various seasonings, and pour in the simmering thick chicken juice; stir into a fragrant meat filling. In order to make the meat more delicious and melt in your mouth, mushrooms are also added. The longan buns are stuffed with chicken juice and have a delicious and mellow taste. One or two ounces of flour are used to make 10 thumb-sized buns, so they are called longan.

12. Rabbit heads are a famous snack in Sichuan. Rabbit heads in Chengdu are a bit like hairy crabs to Shanghainese. The difference is that Chengdu people can gnaw on "rabbit heads" all year round. , but Shanghainese can only relieve their crab addiction in autumn. Of course, there is still a huge difference in worth between the two.

Hairy crabs pay attention to how to eat them, and they also have rabbit heads: break them in half, chew the rabbit cheeks first, then eat the rabbit tongue, suck the rabbit lower jaw, then use a spoon to scoop out the rabbit brains, and the rabbit eyes will be sure Don't let it go. Do you feel a bit unacceptable after hearing this description?

13. Bangbang Chicken, also known as "Leshan Bangbang Chicken", "Jiading Bangbang Chicken"

Bangbang Chicken, also known as "Leshan Bangbang Chicken", "Jiading Bangbang Chicken" Bang Bang Chicken”. This dish was originally produced in Hanyangba, Leshan. It uses high-breed Hanyang chicken. After being cooked, the chicken is beaten loose with a wooden stick and then eaten. In the history of Chinese cooking, there was a famous delicacy called "white preserved meat" that was beaten with a wooden stick, and was found in Jia Sixie's "Essentials of Qi Min". But the purpose of beating is to firm up the meat. The purpose of beating the chicken with a stick when making Bangbang Chicken is to loosen the muscles of the chicken, so that the seasoning can be easily absorbed and chewing time can be saved. Farm-grown chicken should be used, cooked over slow fire and cooled, then lightly beaten with a wooden stick to make it soft and tasty; served with Sichuan's unique red oil seasoning, which is numb, spicy, fresh and fragrant, making it a supreme delicacy. As early as the Ming and Qing Dynasties, the Yingjing area of ??Leshan, Sichuan was famous for Bangbang Chicken.