Chen Mapo Tofu Chen Mapo Tofu is a well-established store named "Chinese Time-honored Brand" by the state.

It was founded in the early Tongzhi period of the Qing Dynasty (1862) and opened in Wanfu Bridge in the northern suburbs of Chengdu.

It was originally called Chen Xingsheng Restaurant, and the chef was Chen Chunfu's wife.

The tofu cooked by Chen's is bright red in color, the beef cubes are crispy and fragrant, numb, spicy, fragrant, crispy, tender, blanched, and well-shaped. It is full of Sichuan flavor. Chen's tofu quickly became famous, and people who wanted to eat it flocked to it.

, literati and poets often meet here.

When someone with good intentions saw the pockmarks on Chen's face, they dubbed it "Chen Mapo Tofu". This remark went unnoticed and became a good talk.

Therefore, the restaurant was named "Chen Mapo Tofu Shop".

In the late Qing Dynasty, Chen Mapo Tofu was listed as a famous food in Chengdu.

Historical allusions to the specialty snack: Couple's Beef Slices. 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 it 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, the restaurant became more particular about the ingredients used. Beef, heart, tongue, tripe, scalp, etc. were used 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.

Historical allusions of specialty snacks Maoxuewang 70 years ago, there was a butcher named Wang at the water dock of Ciqikou Ancient Town, Shapingba, who sold the offal left over from selling meat at a low price every day.

Wang's daughter-in-law Zhang felt it was a pity, so she started a stall selling offal soup on the street. She used pork head meat, pork bones and peas to make a soup, added pork lung leaves, fat intestines, ginger, Sichuan peppercorns, and cooking wine and simmered it over low heat.

It tastes particularly good.

By chance, Zhang put fresh pig blood directly into the offal soup and found that the more the blood was cooked, the tenderer it became and the taste was more fresh.

This dish is boiled raw Xuewang and eaten right away, so it was named Maoxuewang Erjie Rabbit Ding Erjie Rabbit Ding is famous in Chengdu. It is most famous for having more meat and less bones, without adding rabbit head and condiments.

With the special preparation method of the second sister, it is fragrant and delicious.

Erjie's "rabbit" series also includes spiced braised rabbit, red plate rabbit, and spicy diced rabbit.

In addition, Erjie Tuding shop also sells red oil chicken nuggets, garlic white meat, cold beef lung slices, five-spice tendon and other cold dishes and snacks. Historical allusions: Dandan noodles are rolled into noodles with flour, cooked, and fried pork is scooped out.

Finished.

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.

The most famous of the dan dan noodles is Chen Baobao's dan dan 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 have the strongest characteristics. The historical allusion of the specialty snack Long Chao Shou was founded in the 1940s.

Zhang Guangwu and several other people from Chunxi Road's "Nonghua Tea Club" discussed opening a joint venture to open a copy shop. The name of the store was based on the pronunciation of the word "Nong" and the meaning of "dragon and phoenix presenting auspiciousness", so it was named "Dragon Hand".

The main features of Long Chao Shou are: thin skin, tender filling and fresh soup.

The hand wrapper is made of special flour and a few ingredients, kneaded carefully and slowly, and rolled into a translucent shape that is "as thin as paper and as fine as silk".

The meat filling is tender, smooth, fragrant and delicious.

The original soup of Long Chaoshou is made from several parts of chicken, duck and pig, which are stewed and simmered slowly.

The original soup is white, thick and fragrant. The historical allusion of the special snack Zhong Shaobai, the founder of Zhong Dumplings, was originally called "Xie Senmao". In 1931, the signboard of "Lizhi Lane Zhong Dumplings" was put up.

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 weigh only 50 grams), refined ingredients (fine flour, selected pork with tendons and skin removed), and tender fillings (it all depends on controlling the temperature and moisture during processing to make the fillings tender and stale).

The historical allusion of Korean steamed buns, a unique snack with fresh flavor (all relying on auxiliary ingredients, red oil and original soup), and Korean steamed buns, a famous snack in Chengdu, have a history of more than 80 years since their establishment.

In 1914, Han Yulong, a native of Wenjiang, opened "Yulongyuan Noodle Shop" in Nandajin Street, Chengdu. Because of its exceptionally delicious buns, it established a firm foothold in Chengdu.

After Han Yulong's death, his son Han Wenhua took over the business. He carefully explored and practiced the making of steamed buns, and created "Southern Shrimp Steamed Buns", "Ham Steamed Buns", "Fresh Meat Steamed Buns" and other varieties, which became an instant success in Chengdu's food circles and gained an everlasting reputation.

Sliding away.

Later, Han Wenhua simply specialized in steamed buns and changed the name of his store to "Han Baozi". The business became more and more prosperous.

From before liberation to the present, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even across the country.

Northern Sichuan Liangfen was founded in Nanchong in the late Qing Dynasty.