Ranking list of famous Sichuan snacks!

"If you are young, you will not enter Sichuan, and if you are old, you will not leave Shu." Sichuan is really a place that makes people not want to leave.

Not only does it have beautiful scenery that makes people forget to leave, but what’s even more tempting is the delicacies that can’t be eaten 365 days a year. Not to mention the already famous Sichuan cuisine, Sichuan’s various snacks are enough to make a person’s mouth water.

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Source: Kitchen Movie Food Dragon Chaoshou is the Sichuan people’s special name for wontons.

Dragon Copy Shou was founded around the 1940s. At that time, Zhang Guangwu and several other associates from the "Nonghua Tea Club" on Chunxi Road discussed opening a joint venture to open a copy shop.

, meaning "dragon soaring and tiger leaping", named "dragon scribe".

At that time, there were many stores in Chengdu selling copycats. If you want to do a successful business, you must first pay attention to quality and characteristics.

It is said that Zhang Guangwu and other shareholders pay great attention to learning from the experience of their predecessors.

At that time, someone once introduced to them: In ancient times, there were two things to pay attention to when doing copywriting. First, the soup should be clear.

Second, the filling should be thin.

Ni Zan's "Yunlintang Food System Collection" of the Yuan Dynasty recorded a method for cooking wontons: "Finely chop the meat dumplings, add bamboo shoots, rice or wild rice, leeks, or rattan flowers, and wrap them evenly with a little Sichuan pepper almond paste. The skin should be slightly thick.

Small, cut into cubes, and then rolled into thin pieces with real powder. "Long Chaoshou has learned from these two points of experience and pays attention to the clear soup and fine filling. In addition, he also pays special attention to making the skin thin, using special flour and a few ingredients, and kneading slowly and carefully.

Knead and roll it into a translucent shape "as thin as paper and as fine as silk".

In order to make the filling tender, pure pork is used and water is added to make the filling.

In addition, according to the characteristics of Sichuan, it is served with clear soup, red oil, seafood, stewed chicken, hot and sour, original soup and other flavors.

Zhong Dumplings are a famous traditional Han snack in Chengdu. According to legend, Zhong Dumplings were created in 1893 and were run by a vendor named Zhong Xiesen. He later set up shop in Lizhi Lane, also known as "Lizhi Lane Zhong Dumplings."

The key to making Zhong dumplings lies in the selection of ingredients, but also in the seasoning.

In terms of materials used, the main difference between Zhong dumplings and northern dumplings is that they are all stuffed with pork and do not add other fresh vegetables. They are topped with special red oil when served, which is slightly sweet and salty, spicy and has a unique flavor; Zhong dumplings were first introduced in 1990

In 2016, it was awarded the title of "Chengdu Famous Snack" by the Chengdu Municipal Government.

Lai Tangyuan Lai Tangyuan is one of the top ten famous snacks in Chengdu and has a history of a hundred years.

Since 1894, boss Lai Yuanxin has been cooking and selling glutinous rice balls along the streets of Chengdu. The glutinous rice balls he makes are carefully selected and carefully made, and are of high quality and low price. When cooked, the skin does not rot, the fillings do not reveal, and the soup does not become muddy. When eaten, the glutinous rice balls do not stick to chopsticks.

It does not stick to the teeth, is not greasy in the mouth, is delicate and soft, has a thin skin and rich filling, and is soft, waxy and sweet.

After gaining popularity from the initial black sesame and washed sand heart, Boss Lai added more than ten varieties such as rose, iced orange, jujube puree, osmanthus, and cherry.

Interestingly, various glutinous rice balls with fillings have different shapes, including round, oval, cone-shaped, and pillow-shaped.

When served, there are four in a bowl, with four kinds of fillings and four shapes. They are called "chicken fat four-flavor glutinous rice balls". They are really delicious and pleasing to the eye.

Mr. Xu Wuwen, a nationally famous calligrapher of Korean steamed buns, wrote a couplet praising Korean steamed buns during his lifetime: "Everyone dislikes Korean steamed buns. They have extraordinary fillings and delicious soup. Do you know how to make them? Chengdu has such a perfect taste. It is so delicious that you can taste it happily."

, make me come frequently." vividly depicts the characteristics of Korean steamed buns and its status in Chengdu's famous snacks, as well as the joyful mood of diners when tasting them.

Due to the exquisite materials and careful production, Korean steamed buns have the characteristics of thin skin, white color, clear pattern, tender filling, soft and fragrant residue, and good color, flavor and shape.

Tofu curd is a common delicious home-cooked dish in Sichuan, which is a little older than tofu pudding.

Sichuan people have also become famous for their small bean curd, and have developed a series of mouth-watering delicacies such as spring water bean curd, tan bean curd, beef bean curd, steamed bean curd, ice drunk bean curd, hot and sour bean curd, etc.

If you like salty and spicy flavors, you can choose tofu pudding or spicy tofu pudding. On a hot day or when eating spicy food, you can have a bowl of iced tofu pudding. The taste is refreshing, smooth and slightly sweet. The effect of relieving the heat and spicy food is no worse than ice cream.

Chuanchuan Chengdu is the birthplace of Chuanchuan.

There are many types of skewers, ranging from various flavors of specialty beef to a wide variety of vegetarian dishes. Of course, there are also classic dishes such as hairy tripe duck intestines, Jun liver and yellow throat that Sichuan people love to eat.

All kinds of meat and vegetables are skewered on bamboo sticks, grab a lot of sticks, rinse them in red soup, and then dip them into the dish ingredients. It is very enjoyable.

After eating, I counted the dice and calculated the money.

Whether it’s hot pot skewers, cold pot skewers, clay pot skewers, etc., every Chengdu person has a skewers stall they never tire of visiting.

Nowadays, walking in the streets and alleys of Sichuan and Chongqing, you can see shops of various sizes everywhere, with red-lacquered short square tables, small stools, a steaming pot of red soup and a lot of bamboo skewers, serving meat and vegetables.

Threading the plain ones on bamboo sticks creates a special scene.

Friends and family gathered around the small table in twos and threes, in a relaxed environment and lively atmosphere. Each took a large handful of their favorite skewers and boiled them into the pot, then added cold beer, set up the dragon gate array, and chatted about gossip. It was a complete enjoyment.

Scenes of life.

The delicacy of Dandan noodles in the streets and the legend of Dandan noodles.

According to current common records, the origin of dandan noodles can be traced back to 1841, when a Zigong vendor named Chen Baobao hawked it along the street on a burden.