Fruit bowls are divided into different sizes. This is the choice of 1 Others have shredded squid. Peanuts. Chicken nuggets. Omnivorous food Potato chips. Fresh squid with salt and pepper. Eight catching fish. Spicy crab. Melon seeds, peanuts, peas and nuts. It's simple.

Sichuan kimchi: The raw material of kimchi can be seasonal vegetables. Pickle cans should use concave rings along the altar, and hollow cans with tile covers are available in local specialty stores. First, make pickles (5 kg of cold boiled water, 2 liang of salt, 1 1 liang of dried pepper, pepper, red pond and white wine, 4 liang of ginger or ginger sprouts). Then, put the vegetables into a pickle jar and fill it with water along the edge of the jar. Be careful not to dry the water on the altar. The soaking time depends on the temperature. It tastes terrible at first, but it will get better after a long time. The taste of salt should be kept good. Generally, less salt will be sour, and more salt will be salty.

Han steamed bun

The famous snack Han Baozi in Chengdu has a history of more than 80 years since its establishment. 19 14 Wenjiang native Han Yulong opened the "Yulong Garden Noodle Restaurant" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because the steamed buns were particularly delicious. After Han Yulong died, his son Han Wenhua took over the business. He carefully explored and practiced the method of steaming steamed buns, and created varieties such as "South Shrimp Steamed Bread", "Ham Steamed Bread" and "Fresh Meat Steamed Bread", which became an instant hit in Chengdu catering industry and spread like wildfire. Later, Han Wenhua simply made steamed bread and changed the name of the store to "Han Steamed Bread", and the business became more and more prosperous. From before liberation to now, Han steamed buns have always enjoyed the reputation of dragon wonton in Chengdu, Sichuan and even the whole country.

Zhang Guangwu of "Mihua Tea House" on Chunxi Road, which was founded in the 1940s, discussed with other guys to open a joint venture copy shop. Because of its harmonious pronunciation and the meaning of "dragon copy hand", he named it "dragon copy hand". The main characteristics of Long Wonton soup are: thin skin, tender stuffing and fresh soup. Parchment is made of super flour and a little ingredients, and rolled into a translucent shape of "as thin as paper and as thin as silk". The meat is tender and smooth, mellow and delicious. The original soup of Dragon Wonton Soup is made by stewing chicken, duck and pig. The original soup is white, thick and fragrant.

A lasting reputation.