There are many delicious snacks in Chengdu. Chengdu is a city of gourmet food. The following are recommended classic snacks for you to choose and taste for yourself: 1. Snack Zhong Dumplings Bar. Zhong Dumplings: Founder Zhong Shao Bai, the original store was called "Xie Senmao". In 1931, it started to put up the signboard of "Lizhi Lane Zhong Dumplings". The main difference between Zhong dumplings and northern dumplings is that they are filled entirely with pork and no other fresh vegetables are added. They are topped with special red oil when served. They are slightly sweet and salty, spicy and have a unique flavor. Zhong dumplings have thin skin (10 dumplings only weigh 50 grams), refined ingredients (fine flour, selected pork with tendons and skin removed), and tender filling (it all depends on controlling the temperature and moisture during processing to make the meat filling tender and stale). , delicious flavor (all depends on the auxiliary ingredients, red oil, and original soup). Zhong dumplings are all meat, with no vegetables in the filling. They taste spicy and sweet, which is very delicious. 2. Hot and sour bean curd: Hot and sour bean curd is a famous local snack in Chengdu, Leshan and other places in Sichuan. In the past, Douhua was mostly sold in the form of stalls and was widely popular in cities and rural areas. It is a folk snack with a long history. To make bean curd, you need to use high-quality soybeans, soak them in well water or river water and then grind them into a slurry. Filter the bean dregs, boil them and pour them into wooden barrels for later use. Take a glazed green sand vat and put in red potato starch and gypsum water mixed with water. , pour in the boiled soy milk and let it stand to condense into tofu pudding. Hot and sour bean curd is a type of bean curd. It is made with soy sauce, vinegar, chili powder and MSG. Add the pre-boiled tofu curd and sprinkle with minced bean sprouts, fried soybeans, minced kohlrabi and chopped green onion. Serve. Hot and sour bean curd tastes sour, spicy and salty, the tofu curd is tender, the ingredients are crispy and fragrant, the taste is rich and hot, and has a unique flavor. 3. When it comes to hot and sour bean curd, we have to mention Sichuan northern jelly, also called Xuanzi jelly, because it is made with a spinner. Like the hot and sour bean curd, it is sold on a load and carried through the streets. Sichuanbei jelly: Founded in Nanchong in the late Qing Dynasty. The founder, Xie Tianlu, set up a tent to sell jelly at Nanchong Ferry. The jelly was tender and refreshing, and the condiments were spicy and spicy. He gradually became famous. The Xie family passed down the specialty of selling jelly from generation to generation, and later officially opened a northern Sichuan jelly shop. Now it has spread throughout the province and has become a famous snack. Langzhong is the hometown of jelly in northern Sichuan. It has many varieties, exquisite condiments, tender and refreshing. The jelly is made from high-quality peas, which are shelled, soaked in water, and ground into a fine slurry. The jelly is then filtered to remove residue, precipitated and dehydrated to make bean flour. Then heat and stir until it becomes a paste, put it into a basin or plate and set aside. When eating, cut the jelly into thin slices, or spin it into chopstick-thick strips, put it in a bowl, add refined salt, minced garlic, spicy noodles, MSG and soy sauce, etc., and then top it with bright red chili oil. , that is, edible. Features: tender and soft, delicious and smooth, spicy and tasty. You can also use "yellow powder" to make yellow jelly, and use mung beans to make green jelly. It can be eaten alone or as a set with Guokui or "pancake" (white flour spread into paper-thin cakes). The above can be said to be the deluxe version of hot and sour tofu pudding and northern Sichuan jelly. Nowadays, you can actually see many vendors selling them on burdens. The price is 1.5 yuan a bowl. [Northern Sichuan jelly, hot and sour tofu pudding civilian version] Northern Sichuan jelly civilian version. It was made with a spinner, so it has this shape! Nowadays, jelly is generally served as an appetizer. Many times, some fresh and crunchy goose intestines are added underneath. When chewed in the mouth, it is crispy, spicy, and sour. It is indeed an appetizer. 4. I have introduced a few spicy ones, and now I will introduce a few sweet ones. snacks. For a change. Lai Tangyuan: Lai Tangyuan has a history of hundreds of years. The owner, Lai Yuanxin, has been cooking and selling glutinous rice balls on the streets of Chengdu since 1894. The glutinous rice balls he makes do not rot when cooked, do not reveal fillings, and are not muddy in soup. When eaten, they do not stick to chopsticks, stick to teeth, and are not greasy in the mouth. They are moist, sweet, and smooth. Soft and glutinous, it has become the most famous snack in Chengdu. Today's Lai Tangyuan maintains the quality of the time-honored famous snack. It is smooth and white in color, has a soft and waxy skin, is rich in sweet and fragrant oil, and is rich in nutrients. 5. Ye'er cake: Ye'er cake, also called moxa bun, was originally a traditional food of farmers in western Sichuan during the Qingming Festival. In 1940, Xindu Tianzhai Snack Restaurant carefully restructured the Ai Mo and changed its name to Yeerba. Ye'er cake is made with exquisite selection of materials and fine craftsmanship. It has the characteristics of green color, beautiful shape, softness and refreshing taste. It is one of the famous snacks in Sichuan. Use glutinous rice flour to bake the sweet stuffing with sesame paste or fresh meat and salty stuffing, wrap it with fresh orange leaves, and steam it over high heat. It is characterized by fresh and moist fragrance, sweet and refreshing taste, and delicious salty taste. When I go home, I often see people selling them, usually 2 for one dollar. They are cheap and delicious! The one on the upper left is Yeerba, and the one on the bottom is called Paoba. It is made of glutinous rice and tastes soft, sweet and delicious. 6. It’s time to change the taste again. Let’s talk about two kinds of noodles, both of which I like very much. One is - sweet water surface: the method of making sweet water surface: use fine flour, add salt and water, knead well and let it sit for half an hour. Roll it out with a rolling pin into a thickness of 0.6 cm. Cut the dough into 0.6 cm wide noodles, then grab both ends of the noodles with both hands (5-6 noodles each time), and pull them long. When the noodles become 0.4 cm thick, put them into a boiling water pot and cook, take them out and shake them to dry. Cold, sprinkle a little cooked vegetable oil and mix well; mix chili oil, sweet red soy sauce, minced garlic, sesame oil, and soy sauce to make a sauce. How to eat: Heat the noodles in boiling water, put them into a bowl, and pour the sauce over them. Features: The noodles in the sweet water surface are thicker, stronger and have a unique flavor. Sweet water noodles and jelly Another kind is burning noodles: the most unique snack in Yibin, formerly known as Xufu burning noodles, it was started as early as the Guangxu period of the Qing Dynasty. This snack uses local high-quality water noodles as the main ingredient, and auxiliary ingredients such as Yibin sprouts, ground sesame oil, sesame, peanuts, walnuts, peppers, Sichuan peppercorns, monosodium glutamate, and chives. The noodles are cooked, scooped up, and shaken dry. Alkaline flavor, add seasonings according to traditional techniques and serve. The characteristics of Yibin burning noodles are: loose and bright red, fragrant, spicy and numb. Because the oil is heavy and contains no water, it ignites immediately upon ignition, hence the name Burning Noodles.

The signature of Yibin is Wuliangye for wine and burning noodles for food. 7. Glass Shaomai: Ingredients: flour, cabbage, lean pork, ground pepper, salt, monosodium glutamate, cooking wine, sesame oil. Steps: Add high-quality flour to water to make a harder water-mixed dough, and cut into 10 grams each. Flatten and roll out into a dough. Overlap multiple pieces of dough, place them on the edge of the table, and use a rolling pin to tap the edges of the dough to form a lotus leaf-shaped skirt. Boil the cabbage in boiling water, squeeze out the water, and cut into small pieces. , mince the lean pork, cook and dice the fatty meat, add the above three ingredients with pepper, salt, monosodium glutamate, cooking wine, and sesame oil to make a filling; take the skin on your hands, put the filling in the middle, and slowly fold it into the filling. Lift up the skirt of the dough and shape it into a cabbage shape. Place the stuffing at the bottom. Put it in a steamer and steam it with open air for about three minutes. Open the steamer and sprinkle with water once, then steam until cooked. Remarks: Traditional snacks. Siomai is popular all over the country. Chengdu's Siomai has the characteristics of thin skin, rich fillings, beautiful appearance, both meat and vegetables, and rich nutrition. Glass siomai is named because its skin is thin and after cooking, the skin is soaked in oil and becomes translucent, and the filling can be seen through the skin. 8. Husband and wife’s beef slices: a famous dish known to everyone in Chengdu. It is said that in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua who, together with his wife, made and sold cold beef lung slices. The couple operated the business themselves, walking around the streets and hawking in baskets. Because the cold beef lung slices they sell are carefully made and have a unique flavor, they are deeply loved by people. To distinguish them from other beef lung shops, people call them "couple's beef". After the establishment of the restaurant, they became more particular about the ingredients used. They used beef, heart, tongue, tripe, scalp, etc. instead of the original single lung, and the quality improved day by day. In order to maintain the original flavor of this dish, the name "couple's lung slices" has been used to this day. 9. Long Chao Shou: Long Chao Shou has thin skin, tender filling, smooth and fragrant soup, rich soup and white color. It is the best snack in Chengdu. The name of Dragon Copy Shou is not that the boss’s surname is Long, but because three guys discussed opening a copy shop in the “Nonghua Tea Garden”, so they chose the name “Nong”, which is homophonic to “dragon”, which also means “dragon soaring and tiger leaping”, and business is prosperous. " means. There are also red oil dumplings, seafood dumplings, and stewed chicken dumplings==, they are all delicious and must not be missed. 10. Pearl meatballs. I think the pearl meatballs in the north seem to be made of meat. They taste salty and fresh. The pearl meatballs in Sichuan It's sweet, stuffed with black sesame and white sugar inside, and beautiful glutinous rice on the outside. The grains are crystal clear. It can be used to change the taste after eating spicy food. 11. Fat rice rolls: The most famous fat rice rolls should be Shuangliu’s “Baijia rice rolls”. Taste and ingredients: Authentic fat rice rolls are made from the finest sweet potato flour, rapeseed oil, dried red peppers, Sichuan peppercorns and other raw materials. The soup is made from fat intestines, pork bones, etc. and a variety of seasonings. The red oil is fragrant, there are dots of moldy dried vegetables and mustard mustard, and the fried soybeans are brown and round. The vermicelli is glutinous and soft, leaving a fragrant aroma in your mouth. Picking up the trembling fatty intestines and putting it into your mouth, you can feel the delicate aroma, smoothness and chewiness. Method: First put the soaked sweet potatoes into the boiling sausage soup pot and stir it for a few times. Pick it up and pour it into a large bowl with the sausage and seasonings. Finally, scoop a large spoonful of boiling soup from the soup pot and pour it over the vermicelli. Go down and put a few peanuts and a few chopped green onions into the bowl. Wait, don’t panic yet, it’s best to eat rice rolls with Guokui. What is Guokui? 12. Guokui: Sichuan can be called the kingdom of Guokui. It can be found everywhere in urban and rural areas and is eaten by everyone regardless of elegance or secularity. In terms of the eight flavors, there are many varieties of Sichuan Guokui, including sweet, salty, white, five-spice, etc.; in terms of ingredients, there are sesame, salt and pepper, scallion oil, brown sugar, fresh meat, etc.; in terms of production methods, There are also puff pastries, puff pastries (smeared pastry, fried pastry), hollow, oil swirl, mixed with sugar and so on. There are more than 30 common varieties in Chengdu alone. It is often sold at food stalls on the streets; it has its place in famous snack shops; it can even be seen at high-end banquets. Some use it as breakfast, some use it as a topping, and some use it as a side dish with flavored dishes. In short, there are many people who like it. You can eat it with fat rice rolls, one mouthful of rice noodles and one cup of steamed rice rolls, it is satisfying, or you can tear it into small pieces and soak it in the soup, it is also very good, the flavors blend together. Nowadays, there are many kinds of Guokui. In addition to the traditional white flour Guokui and salt and pepper Guokui, there are also chicken slices Guokui, lung slices Guokui, chicken rice Guokui and vegetarian Guokui. . . 13. Egg-baked cake: According to legend, during the Daoguang period of the Qing Dynasty, an old man named Shi next to the Shishi Academy on Wenmiao Street in Chengdu was inspired by the "Auntie's Feast" hosted by his children. He mixed eggs, fermented flour, appropriate amount of brown sugar, and mixed it thoroughly. Pan-fried. Because it tastes tender and refreshing, and has a particularly good taste, it has become a famous snack. Today's egg cakes are mixed with white sugar, brown sugar, and honey. When baking, some add different fillings such as sesame, walnuts, peanuts, cherries, etc.; some also add meat fillings and vegetable fillings to bake out the salty and delicious flavor, and the varieties of egg-baked cakes become more and more abundant. The spicy series is here, don’t be afraid. Hey! 14. Maoxuewang: Maoxuewang is also called "Maoxuewang". Its raw materials are mainly duck blood, beef louver, bean sprouts, etc., with eel, squid and other accessories to enhance the freshness. Its taste should be numb and spicy. , fresh and fragrant. In addition, there is now a series of maocai. 15. BBQ Fried snails: Fried lobster: Spicy crab: 16. Boiled meat slices: The textbook says: The characteristics of boiled meat are "numbing, spicy, fresh and hot". You can roughly understand it from the preparation of vegetables: first prepare the vegetables: celery and garlic sprouts, cut into sections; green bamboo shoots, sliced. Then add a small amount of starch to the meat slices, mix well over high heat, add a little oil, add watercress, fry until the oil turns red, add a small amount of soup, wait until the soup boils, throw in all the vegetables and meat slices, cook briefly (remember not to cook for a long time) and then Pour into basin. The last and most important step is to sprinkle the pepper noodles and chili noodles in large quantities, and then drizzle with a layer of boiling oil.

A basin of "boiled pork slices" that was still squeaking was served. Boiled fish: 17. The weather is nice but a bit hot, so let me introduce a cold snack. Ice powder: "Ice powder" is made from the seeds of a plant (black and sesame-sized) wrapped in gauze, placed in clean water and kneaded continuously. During the kneading process, mucus will be produced and mixed in the water. Then 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. It seems that if it shakes slightly, it will fall to the ground and break. Be careful. Carefully put it into a bowl with ice cubes, add fried peanut powder and boiled brown sugar water. At this time, the actor really made his appearance, 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. Stir the contents of the bowl with a small spoon. 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 usually 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 the ice powder. 18. Chicken shred cold noodles: Chicken shred cold noodles are a traditional snack in Sichuan. It has a long history and has a great influence in Sichuan Province. In recent years, it has been spread all over the country, especially in the vast areas in the north. How to make shredded chicken cold noodles: Boil the machine-made noodles in boiling water. When cooking, don't cook it too soft. Take it out and put it on the chopping board while it's still hot. Sprinkle a little cooked vegetable oil on it, shake it off and quickly cool it down until it doesn't stick to each other and has cooled down to become cold noodles. There are many ways to eat cold noodles: (1) Mung bean sprout cold noodles. Boil the mung bean sprouts in boiling water to keep them crisp and tender. Put them in a bowl, cover them with cold noodles, and top them with chili powder, pepper oil, vinegar, MSG, Sauce made from soy sauce, minced garlic and sesame oil; (2) Chicken shred cold noodles, the basic preparation method is the same as mung bean sprout cold noodles, the difference is that cooked and torn chicken shreds are added to the noodles; (3) San shred cold noodles Noodles, add cooked chicken shreds, ham shreds, and pork shreds. 19. Cold Chuan Chuan: Hot Chuan Chuan is a small hot pot, and Cold Chuan Chuan is similar to cold dishes. They are also sold in skewers, usually plain and meaty. Asking for a bowl of ice powder or white fungus and then eating a few skewers of cold skewers to order Longmen Zhen is the favorite of several of our best friends. Meat cold skewers, chicken liver, chicken feet, duck feet, chicken wing tips == vegetarian ones, lotus root slices, potatoes, kohlrabi, sea cabbage, kelp, green bamboo shoots, tribute vegetables == 20. Three cannons: Ingredients: 1000g glutinous rice, 150g brown sugar, 50g sesame seeds, 250g soybeans. Preparation method: 1. Wash the glutinous rice, soak it for 12 hours, wash it again, pour it into a steamer, steam it over high heat, sprinkle water 1-2 times in the middle, steam it again, turn it out and pour it into a wooden barrel, and mix it with boiling water. Take an appropriate amount, cover it with a lid, and after the water enters the rice, use a wooden stick to pound the rice mash (or use a mixer to mince it) to form a glutinous rice cake base. 2. Add 300 grams of brown sugar to water and boil to form sugar juice. Fry sesame seeds and soybeans separately and grind them into fine powder. 3. Divide the glutinous rice cake material into 10 portions, and then divide each portion into 3 lumps, that is, divide it 3 times by hand, and continuously throw it towards the wooden plate, making three sounds and then popping it into the dustpan filled with soybean noodles, so that each lump is evenly wrapped. Serve with soybean noodles, drizzle with sugar sauce, and sprinkle with sesame noodles. Features: Three Cannons glutinous rice is soft and glutinous, sweet and delicious. 21. Tofu curd: The main procedure for making tofu curd is to order the tofu curd: filter the soy milk, add an appropriate amount of gypsum or brine, condense it into a vat, and simmer it for a few hours to become a vat of white, tender and soft tofu curd. At this time, use a thin and round spatula to shovel the beancurds into the boiling water mixed with corn starch, and then cut them into small pieces, so that they can be dotted in the translucent and thicker soup. . When eating, put a handful of swollen potato starch into a bamboo colander, blanch it in boiling water, scoop it out, and add MSG, chicken essence, white soy sauce, red soy sauce, red oil chili, ground Sichuan peppercorns, and ground ginger. , minced bean sprouts, diced mustard, sesame oil and other more than ten seasonings in a bowl, and then put the boiled tofu brain in the bowl. Only add chopped green onion, celery leaves, fried soybeans, fried peanuts, and steamed buns to make vegetarian tofu; add a pinch of silver-like shredded chicken breast to make shredded tofu; if you add a spoonful of marinated oil and chili, The beef soup made from , Sichuan peppercorns, pepper, ginger, cumin, Pixian watercress, star anise, sanye, fennel, rock sugar and refined salt is beef tofu. There are tofu nao shops all over the streets and alleys of Leshan, each with its own flavor. The most famous ones are Zhu’s and Luo’s tofu nao in Niuhua Town. Tofu brain occupies an important position in the lives of Jiazhou people with its unique charm, enriching the splendid Bashu culture. 22. Korean steamed buns: Korean steamed buns were created by Han Yingdou in 1914 and were the leading 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 "Chengdu's top snacks." 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. "Han Baozi" does not only sell steamed buns, but also sells various Sichuan snacks, as well as a small stove, suitable for 2-3 people. 23. 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, pepper powder, salt, and soy sauce. Preparation method: Made from tender tofu and minced beef.

The finished dish is bright red in color and the tofu is tender and white. It 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 ground Sichuan peppercorns. Serve. 24. 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 onions, 35 grams of sesame paste, 2.5 grams of MSG, 100 grams of Sichuan 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 to boil, and add the noodles to the pot. Cook, divide into bowls and serve. The most famous noodles are Chen Baobao’s Dandan noodles, which was founded in 1841 by a vendor named Chen Baobao in Zigong City. 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. 25. Lotus antler layer cake: [raw materials] flour, pig fat (slightly frozen), lotus antler filling, white sugar powder, water, refined oil, appropriate amount of carmine food coloring, and appropriate amount of canned fruit. [Preparation method] 1. Shape the stuffing center: roll the lotus antler stuffing into uniform balls, add powdered sugar and red food to make roux. 2. Dough preparation: Add 150 grams of flour to lard and knead it on a chopping board into a dough ball. Add 300 grams of flour to 50 grams of lard and 100 grams of water and mix it on a chopping board to form a dough ball. 3. Preparation and shaping: Pour the oil-water bread into the pastry dough and crisp it into a raw dough, roll it into a round strip, add the dough into a uniform round cake base, press it into a round skin, wrap the fillings separately, roll it into a round shape, and press it into a round cake. shape and leave it for about 15 minutes. When the cake dough becomes hard, use a razor blade to evenly draw a circle around the edge of the cake dough to the center of the filling. 4. Maturation: Put the pan on low heat, add refined oil, heat to about 60 degrees, add the cake base one by one, fry until layers form, float, and mature. 5. Plate: Garnish with fruits and remove the roux respectively. [Features] The crispy layers are distinct, the texture is soft, the taste is sweet and moist, and it is best eaten with sweet soup. 26. 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. Yellow jelly: White jelly: 27. Fermented glutinous rice: The fermented glutinous rice is white in color and 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. Usually, noodles, 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. 28. Milk Soup Noodles and Bobo Chicken: Milk Soup Noodles are named after the noodle soup is like milk. The shopkeeper put the pork bones and chicken bones into the pot the night before and cooked them over low heat until early morning. The soup turned from clear to white, salty and milky. At this time, as soon as you lift the lid of the pot, the aroma will come out. Use this milk soup to cook noodles, add shredded chicken, sauerkraut and pork shreds, etc., and it tastes very delicious. Qionglai's Bobo Chicken can also be called spicy chicken slices. Because it was often sold in conical earthen bowls, people used to call it Bobo Chicken. It uses local roosters, which are slaughtered, feathered, disemboweled, and cooked. Then they are picked up to dry, then deboned and decapitated. They are cut into uniform thin slices with a sharp blade and placed neatly in a basin or large plate. Topped with red oil chili, fried sesame, Sichuan peppercorn noodles, soybean oil, MSG, spices, juice and other seasonings, the aroma is overflowing and makes people salivate. Due to different seasoning recipes, the taste of Bobo Chicken is also very different. According to the locals, some of them are secret recipes passed down from their ancestors. The best way to eat here is milk soup noodles with Bobo Chicken. Choose a spoonful of fragrant milk soup noodles and a piece of delicious Bobo chicken. It will make you feel hot, numb and crispy, and your appetite will be whetted. It's really wonderful. Even in the cold winter, eating will make your whole body feel hot. Comfortable throughout. 29. Pig cake: Luzhou pig cake, with its exquisite selection of ingredients, fine production and excellent quality, has become one of Luzhou's famous snacks with its unique style of being mild, fragrant, glutinous and soft but not sticky to the teeth. 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. 30. 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 rice 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. 31. White cake: Luzhou white cake uses cooked rice, sugar, osmanthus, and lard 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. It has become a snack that is suitable for all ages. It is a delicious breakfast treat, and some even serve 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 its full name is sweet-scented osmanthus lard sugar-extracted white cake. Luzhou white cake is famous throughout Sichuan for its characteristics of "beautiful, tender, fragrant, sweet and refreshing". The freshly baked white cake is white and moist, with a fragrant aroma that tempts the appetite. 32. Longan buns: Snow-white extra fine flour, fermented and kneaded with sugar and lard to make a smooth and soft bun skin that feels like satin; choose the front and rear legs of pork and chop them Stir into minced meat without a trace, add various seasonings, and pour in the simmering rich 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 taste delicious and mellow. One or two ounces of flour are used to make 10 thumb-sized buns, so they are called longan. 33. Stilt-legged Beef: According to legend, in the early 1930s, the people were in dire straits and suffered from poverty and disease. There is an old Chinese medicine doctor Luo in Leshan who is good at Chinese herbal medicine and is proficient in the art of Qidian. With the heart of helping the world and saving people, this old man hung a pot and cooked medicine by the river in Suji Town, Leshan, to help passersby. Dr. Luo, a traditional Chinese medicine doctor, saw that this soup could prevent diseases and quench thirst, and some people even drank several bowls of it to relieve hunger. Therefore, Dr. Luo washed the beef intestines and tripes discarded by wealthy families, put them into the soup pot, and added Some spice. The taste is very delicious, Luo Yi is constantly coming to drink it, and the soup pots by the river are already in short supply. Later, the younger generations followed Dr. Luo's cooking method and set up stalls in the market to sell food. At first, the operator would set up a table without stools, so he would tie a rope on the table leg to sell soup to the customers. The customer would have one foot on the rope and one hand holding the soup, so he was named Stitched Beef Soup. 34. Grilled White Meat: 35. Saliva Chicken: Ingredients: 1000g black rooster, 10g pepper oil, 10g sugar, 10g sesame paste, 30g ginger and garlic juice, 30g sesame oil, chopped green onion 10 grams, 30 grams of cooking wine, 20 grams of cooked white sesame seeds, 50 grams of cooked oil chili, 10 grams of red soy sauce, 25 grams of minced cooked peanuts, 10 grams of vinegar, and 25 grams of MSG. Preparation method: 1. Slaughter and wash the live chicken, remove the feet and wing tips, put it into boiling water to remove the blood, then pick it up and rinse it with clean water. Add water to the pot and heat it to 70 degrees Celsius. Add the chicken, add onion sections, ginger slices, Sichuan peppercorns, cooking wine, and refined salt. When it is just cooked, take it out of the pot, soak it in cold soup, remove it after it cools, and chop it. Cut into strips and put into concave containers. 2. Combine red soy sauce, ginger-garlic juice, sesame paste, cooked oil chili pepper, Sichuan peppercorn oil, sugar, vinegar, MSG, red oil, and sesame oil in a bowl to make a sauce, pour it on the chicken strips, and sprinkle with sesame seeds, ground peanuts, and chopped green onion. become. Features: The main ingredients of this dish are very particular. It must be home-raised Tuzi rooster. The emphasis is on seasoning. It is rich in seasonings and is spicy, fragrant, tender and refreshing. It has the reputation of being "famous three thousand miles away from Bashu and the most delicious among the twelve states in the south of the Yangtze River".