1. Sichuan Food Introduction to Sichuan Food 2. Sichuan Food Encyclopedia Introduction What are the Sichuan specialties 3. What are the Sichuan Foods Sichuan Food Introduction to Sichuan Food 1. Mapo Tofu: Also known as Chen Mapo Tofu, it is one of the famous local traditional dishes in Sichuan Province.

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The main manufacturing materials include tofu, minced meat, chili and Sichuan peppercorns.

2. Dengying Beef: It is a famous local traditional food in Dazhou City, Sichuan Province.

The beef slices are as thin as paper, red and bright in color, spicy and crispy, and chewing them carefully is intriguing.

3. Three Cannons: It is a famous traditional snack in Sichuan. It is mainly made of glutinous rice. Because when the glutinous rice balls are thrown, the Three Cannons sound like projectiles. They are divided into iron cannon, artillery and gun.

Cannons, hence the collective name "Three Cannons".

4. Twice-cooked pork: It is a traditional Sichuan dish of cooking pork and belongs to Sichuan cuisine.

Most families in Sichuan can make it.

The characteristics of twice-cooked pork are: unique taste, bright red color, fat but not greasy, and strong aroma in the mouth.

5. Dandan noodles: It is a famous local traditional pasta snack in Sichuan Province. It is said that the porters carried dandan noodles at the dock to sell noodles, hence the name.

Noodles are rolled into flour, cooked, and topped with fried minced meat.

Sichuan Food Encyclopedia introduces what Sichuan specialties are. 1. Long Chaoshou is a restaurant famous for its wonton production in Chengdu, Sichuan Province, China. It was founded by Zhang Guangwu in Yuelaichang, Chengdu in 1941. The name "Long" means

When Zhang Guangwu was planning to build the store, he borrowed the homophonic pronunciation of the word "Nong" from "Dense Flower Tea Garden", which also means "dragon rising and tiger leaping", "auspicious" and "prosperous" business.

, translucent, very popular. 2. Dandan noodles, one of the top ten noodles in China, a famous Chengdu snack (also known as Zigong snack, originated from Zigong). Roll it into flour and cook it.

It is made with fried minced pork. The noodles are thin, the marinade is crispy and spicy, and the aroma is very delicious. This dish is widely spread in Sichuan and is often served as a snack for banquets. 3. Couple's lung slices.

It is a famous Sichuan dish created by husband and wife Guo Chaohua and Zhang Tianzheng. It usually uses beef scalp, beef heart, beef tongue, beef tripe, and beef as the main ingredients, and is then sliced ??with chili oil, pepper noodles and other accessories.

Make red oil and pour it on top. The couple's lung slices are finely made, beautiful in color, tender in texture, spicy and fragrant, and very delicious. 4. Glass Shaomai is a traditional snack in Sichuan, popular in Sichuan, China.

Glass shaomai has the characteristics of thin skin, rich filling, beautiful appearance, both meat and vegetables, and rich nutrition. Because of its thin skin, the skin becomes translucent after being soaked in oil, and the filling can be seen through the skin, so it is called glass.

Siomai. 5. Shredded Chicken Cold Noodles is a traditional Sichuan snack. The main ingredients are udon noodles, chicken legs, and cucumbers. It is characterized by a multi-flavored blend. The noodles are soft, fragrant and refreshing. Cook the noodles and cool them.

The taste can be adjusted according to their needs, suitable for all kinds of diners, and it is a good food in summer. It can reduce low-density lipoprotein cholesterol that is harmful to human health. 6. Dengying beef is a local traditional beef slice in Dazhou City, Sichuan Province.

Paper, bright red in color, spicy and crispy in taste, chewing it carefully will leave you with endless aftertaste. Calling this kind of beef "lantern shadow" shows that the meat is so thin that it can reveal objects under the light, just like the curtain in a shadow play.

7. Steamed beef with rice noodles in small steamed buns is a traditional dish in Sichuan and one of the famous snacks in Chengdu. It is said that Zhang Daqian, a master of traditional Chinese painting from Shu, personally cooked "steamed beef with rice noodles in small steamed buns."

"Beef" is hot and added with chili powder, Sichuan pepper powder and coriander, which increases the spicy and delicious flavor of this dish, leaving endless aftertaste. Everyone is full of praise. Steamed beef with steamed rice noodles, a home-cooked dish. It has the ability to replenish both qi and blood, and nourish the body.

8. Lizhuang White Pork, whose full name is Lizhuang Knife Garlic White Pork, is a traditional delicacy from Lizhuang, a famous historical and cultural town in Yibin, Sichuan. It is made from Changbai Mountain or York meat with thin skin and tender meat.

Or Berkshire pork, made with a variety of sauces, it is fragrant and refreshing, fat but not greasy, and will break into residue when chewed. 9. Three cannons are a famous traditional snack in Sichuan, mainly made of glutinous rice.

When throwing glutinous rice balls, the three cannons make a "dang, dang, dang" sound like "projectiles", which are divided into "iron cannons", "artillery" and "guns", hence the collective name "Three Cannons".

It is sweet and delicious, non-greasy, non-sticky and crumbly, and is cheap and good-quality.

The main ingredients of Sandapao are glutinous rice, brown sugar, sesame, and soybeans, which have a sweet taste.

10. Zhong Shuijiao, known as "Shuijiao" in ancient times, is one of the local traditional snacks in Chengdu, Sichuan Province.

It started in the 19th year of Guangxu (1893). Because the store was located in Lychee Lane when it opened and was heavily seasoned with red oil, it was also called "Lychee Lane Red Oil Dumplings." Zhong's dumplings are filled with pork and no other fresh vegetables are added.

Drizzled with special red oil when served, it has thin skin (only 50 grams for 10 dumplings), refined ingredients (fine flour, selected pork with ribs removed and skin removed), and tender filling (all due to good control of temperature and moisture during processing.

The meat filling is tender and delicious (all due to the characteristics of the auxiliary ingredients, red oil, and original soup). What are the delicacies of Sichuan? 01 Sichuan cuisine is one of the four traditional Chinese Han cuisines, one of the eight major Chinese cuisines, and a master of Chinese cuisine.