Top Ten Food Pictures in Chengdu

Top Ten Food Pictures in Chengdu. Chengdu is the capital of Sichuan Province, and the inheritance of Chengdu culture is very long. Many ethnic groups thrive in this beautiful place in Chengdu, so let's share the top ten food pictures in Chengdu. Pictures of Top Ten Cuisine in Chengdu 1

1. Bobo Chicken

As a famous traditional snack in Sichuan, it has been circulated for hundreds of years since the Qing Dynasty. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. It is convenient to eat and has a variety of flavors to choose from. It can be used as a leisure taste with special chicken soup rice or as a meal.

2. Potted rice noodles

As a sign of hot and sour cooking, they are rich in flavor. The kimchi in their home is authentic Sichuan flavor, and the earthen altar is cellar-stored, full of sour and refreshing; The soup base is also very rich, one pot and one soup, nutritious and delicious.

3. Shuangliu mother rabbit head

The rabbit is so cute, and the spicy one tastes better ~ The tender rabbit head and the spicy seasoning with pure taste and mellow aftertaste make the mother rabbit head with pure taste.

4. Baijia pork intestines powder

originated in the late Qing Dynasty and has a history of more than 1 years. The vermicelli is crystal clear, the soup bowl is red and white, the entrance is spicy and delicious, and the taste is meaningful, which is well-known in all directions. Coupled with a crispy and crispy pot helmet, it is a taste feast.

5. Egg-baked cake

is a traditional snack in Chengdu, Sichuan Province. It started in the Qing Dynasty, and now there are still many vendors on the streets of Chengdu. They are delicious, golden, soft and moist, with crispy skin and rich nutrition. It is the most suitable for young and old.

6. The Three Cannons

are mainly made of glutinous rice. When throwing glutinous rice balls, the Three Cannons make a "clang, clang, clang" sound, which can be divided into "iron cannon", "cannon" and "guns", hence the general name "Three Cannons".

7. Dengying beef

is made by slicing the tendon of calf's hind leg, pickling, drying, baking, steaming, frying and frying. It is named because the sliced meat is thin and wide, can pass through the light shadow and has the effect of folk shadow play. It has a history of more than 1 years, and it is spicy and crisp, chewed carefully and has endless aftertaste.

8. Lianggao

The main raw materials are rice, well water and brown sugar, which are delicious, sweet and soft, refreshing and delicious, and have the effects of detoxifying and expelling pus, inducing diuresis to reduce swelling, clearing away heat and dampness, strengthening spleen and stopping diarrhea.

9. Yeerba

is a traditional food in Tomb-Sweeping Day and southern Sichuan during the Spring Festival. It is exquisite in materials selection and fine in technology, and has the characteristics of green, beautiful, soft and refreshing. It is steamed with glutinous rice flour bread and tender sweet stuffing or fresh meat, which is fragrant, moist, sweet and refreshing, and the dish is divided into two flavors and salty.

1. Husband and wife lung slices

There is no husband and wife lung slice, but it is actually cow scalp, heart, tongue, tripe and beef, and no lung is needed. The husband and wife lung slices are large and thin, glutinous and tasty, spicy and delicious, tender and slag-melting. Pictures of Top Ten Cuisine in Chengdu 2

Dandan Noodles

Dandan Noodles, as its name implies, is to pick the noodles that are sold on the burden. In the past, those vendors usually knocked on coconuts while selling them. As long as the locals heard the sound of "Benedict", they could not help but go out of the house to find out.

it's usually just dry-mixed Yangchun noodles, and it's only used as seasoning to win; Or add dried meat and chicken soup to make chicken soup Dandan Noodles. Noodles are usually made of fine flour, and the ingredients are seven different oils and four different ingredients. Seven oils are: Chili oil, Zanthoxylum oil, sesame oil, mustard oil, fennel oil, garlic oil and chicken oil; The four ingredients are onion, ginger, pepper and winter vegetables (or dried sauerkraut).

Lai Tangyuan

Lai Tangyuan was founded in 1894. At that time, a vendor named Lai Yuanxin made a living by selling dumplings along the street in Chengdu. The dumplings made were not only thin-skinned, but also delicate and moist, with more than ten kinds of black sesame seeds, white sesame seeds, peanuts, walnuts, frozen oranges and red bean paste, which were sweet and delicious. After a long time of fame, he opened his own shop and took the name of "Lai Tangyuan".

Lai Tangyuan is characterized by no rotten skin, no stuffing, no mixed soup, and no stick to chopsticks, teeth and mouth when eating, which can be said to be the pinnacle in the production of Tangyuan! Its secret is to mix glutinous rice with glutinous rice to make dough, so that it will not rot for a long time, and the more it is cooked, the more elastic it will be. Chicken oil is put in sesame stuffing, so it tastes soft and sweet. You can soak it in soup or dip it in white sugar and sesame sauce to eat it dry.

dragon wonton soup

Sichuanese call wonton soup wonton soup, and dragon wonton soup is one of the best. The origin of the name of the store is that three guys once discussed opening a wonton soup shop in Chengdu's "Dense Flower Tea Garden", so they took the homophonic name of "Dense" as the name, which means that "Dragon" is booming and business is booming. The wonton soup they made was thin and tender, smooth and delicious, and the soup was thick and white, and soon it became a unique city. The secret is to mix the stuffing only with pork hind legs, and the soup is seasoned with pepper, ginger, sesame oil, Sichuan salt and chicken oil.

Husband and wife lung tablets

There is an interesting story about the origin of husband and wife lung tablets. In those days, there was a couple named Guo Chaohua and Zhang Tianzheng who made a living by selling spicy beef lung slices. The two went out early and returned late, and worked hard to operate. From selling baskets and setting up stalls to attract customers, they managed to open a shop, and finally they broke out. Their raw materials are beef heart, beef tongue, tripe and beef, and no beef lungs are used at all. In order to be different from other lung films, they call themselves "husband and wife lung films".

Tofu pudding

Tofu pudding in Chengdu is the bean curd of the northern population. Although the ingredients are the same, the bean curd in Chengdu can be salty and sweet, spicy and drunk with ice, and can be matched with sauerkraut, prickly heat and fruit ... In Chengdu, the favorite bean curd is not common, and the bean curd in the north is slightly monotonous. In Chengdu, tofu pudding is a must-try snack.

Longan buns

Longan buns in Chengdu are very old traditional snacks in Sichuan. It is made by fermenting dough, adding sugar and lard, and kneading it evenly, so the flour is slightly sweet. In fact, sugarcane was planted very early in Sichuan, and when peppers did not arrive in Sichuan, sweetness was the mainstream pursuit of Sichuan people.

The meat stuffing is the meat with pork in the front and hind legs, and the thick alcohol chicken juice obtained from the stew and the rare mushrooms are mixed and stirred into a fragrant meat stuffing. The entrance is fragrant, so don't mention how delicious it tastes.

Three Cannons

Three Cannons is a traditional snack in Chengdu, Sichuan Province, which belongs to both edible and playful snacks, and is in line with the humorous characteristics of Sichuan people. The snack is mainly made of glutinous rice, because when throwing glutinous rice balls, the three cannons sound like "projectiles".

It is divided into "iron cannon", "cannon" and "guns", hence the general name "Three Cannons". When eating, it is accompanied by "Laoyin Tea", which has a unique flavor. Three cannons are sweet and delicious, not greasy, not sticky and slag-melting, and cheap. The main ingredients of the Three Cannons are glutinous rice, brown sugar, sesame seeds and soybeans, which taste sweet.

Zhong dumplings

In Sichuan, dumplings are not a staple food, but just a snack, so northerners should not think how heavy it will be in Chengdu. Zhong Dumplings, named "Shuijiao" in ancient times, is a traditional snack in Chengdu, Sichuan Province. This dish was founded in the 19th year of Guangxu, and it was also called "Red Oil Dumplings in Litchi Lane" because it was located in Litchi Lane at the beginning of its opening and was heavily seasoned with red oil. Zhong dumplings are all stuffed with pork, without other fresh vegetables, and are served with special red oil. Its dumplings are famous for their thin skin, tender stuffing and delicious taste.

rabbit head

In China, there is no beauty in any city who loves rabbit head as much as Chengdu beauty. Rabbit head is a must-have food for Chengdu people to cool off their summer, especially in summer, where rabbit heads are sold all over the street. The tastes are spiced, spicy and so on. The way to eat is to separate the upper and lower jaws of the head, and then chew and suck carefully. All the tastes are in this sucking, especially the beautiful women in Chengdu, which is a unique street scenery and mouth-watering.

Cold noodles

Finally, let me talk about cold noodles that can be seen all over Chengdu. Laozi said, "The road is simple, and the big skill does not work." Probably only the cold noodles in Chengdu is a snack, so you can see the big picture from the small! A bowl of heady cold noodles and a spoonful of eye-catching red oil combine into an attractive aroma, which makes people secrete a lot of saliva instantly. After eating, I won't forget it in March!

Using the simplest ingredients to make the most complicated and fascinating taste, it is estimated that only Chengdu people can have such a mind to show off their talents. Confucius said, "When I heard Shao in Qi, I didn't know the taste of meat in March, and said,' I don't want to be happy, so I will be happy. Confucius could forget the taste of meat when he heard extraordinary music. Only the cold noodles in Chengdu can make you remember its taste for three months. Pictures of Top Ten Foods in Chengdu 3

What are the special snacks in Chengdu

1. Couples' lung slices.

Husband and wife lung slices are red and bright in color, soft and tender in texture and spicy and fragrant in taste. The view is green and green, and the Tianjin River is undercurrent. A large celadon dish of freshly mixed lung slices was served on the table, with red oil and bright color; When you put the chopsticks in your mouth, you will feel spicy and delicious, soft and waxy, smooth, crisp and tender, and tender.

nutritional value: warming spleen and stomach, liver and kidney, enriching blood and warming channels, protecting gastric mucosa, nourishing liver and improving eyesight, increasing high-temperature disease resistance and promoting human growth and development. Among them, tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid, etc., which is suitable for people with deficiency of qi and blood, malnutrition and weak spleen and stomach after illness.

2. Dandan Noodles.

Dandan Noodles is a famous local traditional pasta snack in Chengdu and Zigong, Sichuan. It is said that it originated from porters carrying loads to sell noodles in the street, hence its name. Dandan Noodles is made by rolling flour into noodles, cooking them and scooping up fried minced meat. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. Nowadays, Dandan Noodles has spread all over the country. Although the method is a little different, it has become a kind of home-cooked gourmet snack because of its delicious taste.

3. Dragon wonton soup.

wonton soup is a famous traditional snack in Chengdu, with thin skin and tender stuffing, smooth and delicious, and thick and white soup. wonton soup is a special name of Sichuan people. The name of Chaoshou: Chengdu's "Dragon Chaoshou" was opened in Yuelaichang, Chengdu in 1941, moved to Xinjichang in the early 195s, and moved to the southern section of Chunxi Road in the 196s, with a history of more than 7 years.