The city of Chengdu is famous for its food, and food is available all the time. There are so many delicious food. In addition to finding some local classic food, there are also many food that locals will eat. Do you understand? Let’s take a look at the delicious food in Chengdu.
▲Chengdu Food
Chengdu Food Guide on the Tip of the Tongue (Top Ten Classic Foods)
One piece of Grandma Longxu Noodles
Founded in the late Ming Dynasty, it has a history of more than 400 years. Because it was once selected as the palace food of the Qing Dynasty, it has always enjoyed the reputation of "Long Xu Gong Noodles". In 2010, it was officially included in the intangible cultural heritage list. Zhang Apo Long Xu Gong Noodles adheres to the essence of traditional Chinese cuisine. It uses high-quality flour, camellia oil, refined potato starch, salt, etc., and adheres to traditional hand-making. Therefore, Zhang Apo Longxu tribute rice has the characteristics of being as thin as silver threads, smooth in taste, delicate, non-sticky and non-mushy. In the process of progress and innovation, Zhang Apo Longxu Gongmian has launched different health-preserving combinations according to the different seasons, so that it has the effects of strengthening the spleen and stomach, making it easy to digest, lowering blood pressure, and dispelling wind and cold. Different from Sichuan noodles in texture, Zhang Apo Longxugong noodles have a fine and soft texture while maintaining the chewiness of the noodles. And their soup is also delicious and pure.
2. Mapo Tofu
Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862), and was founded beside the Wanfu Bridge in the outer north of Chengdu. Due to the continuous efforts of Chen Mapo Tofu's descendants, Chen Mapo Sichuan Restaurant has been famous for more than 140 years. It has become famous at home and abroad, and has won praises from gourmets at home and abroad. Mapo Tofu has also become a representative famous dish in Sichuan. Mapo Tofu is one of the famous traditional dishes of the Han people in Sichuan Province and belongs to Sichuan cuisine. The main raw materials are ingredients and tofu. The main ingredients include tofu, minced beef (pork can also be used), chili and Sichuan peppercorns. The numbness comes from Sichuan peppercorns and the spiciness comes from chili peppers. This dish highlights the spicy characteristics of Sichuan cuisine. This dish was created around the early years of Tongzhi in the Qing Dynasty (after 1874) by Chen Liu, the proprietress of a small restaurant called "Chen Xingsheng Restaurant" in Wanfuqiao, a northern suburb of Chengdu. Because Chen Liu had pockmarks on her face, she was known as Chen Mapo, and the roasted tofu she invented was called "Chen Mapo Tofu".
Three? Maoxuewang
Maoxuewang, also known as Maoxuewang, originated from Ciqikou, Chongqing. It is a Chongqing snack. This dish is boiled and eaten immediately. , so he named it Maoxuewang. The reputation of Maoxuewang has led the army of Sichuan cuisine and swept across the country. Maoxuewang is usually made with pig blood and some ingredients such as duck intestines, loach, ham sausage, lunch meat, duck tripe, pig heart, bean sprouts, etc. The traditional clear soup is simmered in a pot, and the spicy soup is simmered in an ordinary pot. Maoxuewang uses duck blood as the main ingredient. Maoxuewang's cooking techniques are mainly based on boiling vegetables, and the taste is spicy. Spicy Temptation has improved and innovated the traditional Maoxuewang, and continues to carry forward its characteristics of bright red soup, spicy and fragrant aroma, and rich flavor. It is a famous Bashu dish worth trying.
Si? Couple’s Femoral Slices
A famous dish in Chengdu that is well-known to everyone. 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 the business 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.
五? Erjie Rabbit Ding
Erjie Rabbit Ding is one of the traditional delicacies of the Han people in Chengdu, Sichuan. It is bright red in color, full in shape, spicy and delicious, tender and sweet, and delicious in the mouth. Delicate and oily. In December 1990, it was named "Chengdu Famous Snack" by the Chengdu Municipal People's Government. It is very famous in the local area. It is most famous for its diced rabbit with more meat and less bones, no rabbit head, and the special seasoning method of the second sister, which is delicious and fresh. Erjie's "rabbit" series also includes spiced braised rabbit, red plate rabbit, and spicy diced rabbit. In addition, Erjie Tuding's shop also sells a variety of cold dishes such as red oil chicken nuggets, white meat with garlic paste, cold beef lung slices, and five-spice tendons. When eating Erjie's diced rabbit, the first thing to eat must be the crispy flower kernels, then the rabbit, and finally the green onions.