Rabbit diced
Rabbit meat can be said to be a home-cooked dish on the table of Sichuanese. There are many local rabbit meat restaurants, the most famous of which is "Second Sister Tu Ding", which has been eaten by Second Sister's family. The rabbit meat of the second sister's house has many bones and few, plus the secret seasoning method in the store. Rabbit meat is tender and delicious. Red oil is very tasty when it is spicy and spicy, with a hint of sweetness in it. After eating it, it is full of fragrance. If you can't eat spicy food, you can also try spiced stewed rabbit meat.
Han steamed bun
Steamed bread is the most common staple food in China. In Chengdu, Mouse Two went to eat Korean steamed buns. This brand has a history of more than 80 years, and now it has both a single steamed bun and a set meal (much like Qingfeng steamed bun shop). There are barbecued pork, ham, three delicacies, mushrooms, sprouts, fresh meat, mushrooms and so on. The second mouse tasted ham and Tricholoma. The skin was a little thick, and the stuffing inside was fine, just to eat a brand.
Combustion surface
Burning noodles are a specialty of Yibin, Sichuan, and used to be called fried dough sticks noodles. Because this kind of noodles are heavy in oil, basically no water is added, and each noodle can be ignited with a little fire, hence the name. Although the oil is big, the noodles look dry and have obvious alkaline taste, so they must be eaten with soup. The dishes are mainly sprouts and peanuts. If you feel that the taste is not strong enough, you can add spicy and more "burn"!
Egg bakery cake
Egg cake is a special snack in Sichuan. It is made by frying eggs, fermented flour and brown sugar in a frying pan until they are soft and golden yellow. The taste is crisp, tender, smooth and refreshing, soft and moist, and rich in nutrition. Egg baked cakes are sweet and salty according to different fillings. Common fillings are sesame, eight treasures, candied dates, assorted meat, pickled mustard tuber, ham, golden hook, crab roe and so on. Rat 2 suggests you try both flavors.
Take food
Some people say that maocai is a hot pot for one person and a hot pot is a maocai for a group of people. "Mao" means to put the food at the bottom of the soup and bring it out when the soup is cooked! Mouse 2 thinks it is basically the mala Tang that we are all familiar with. Meat and vegetables are separated in bamboo slips and then cooked in a soup pot. But when Sichuan eats maocai, it will sprinkle coriander, chopped green onion and Sichuan lobster sauce.
Ice powder
The ice powder here is not the familiar Sichuan bean jelly, but a local dessert sold along the street, just like Guangdong's Guiling Cream. Eating too much spicy food on a hot day, order a bowl of cold and sweet ice powder on the roadside, add brown sugar, peanuts and raisins, just to relieve the heat and reduce the fire. Almost every hot pot restaurant in Sichuan also has ice powder.
Ye Er dam
This is a snack eaten in Sichuan before and after Tomb-Sweeping Day, and it is also a kind of stuffed zongzi made of glutinous rice flour and rice flour dyed with wormwood leaves. There are fresh meat stuffing and tender sweet stuffing, which can still be eaten in season.
Sweet water surface
This is Mouse 2' s favorite Chengdu noodle. The method of making sweet noodles is very simple, and there are not many materials. The secret lies in the sauce of noodles, which is said to be processed with soy sauce and sugar. Unlike Su-style noodles, which are delicate, sweet noodles are chubby and chopsticks are so thick that a few noodles can't fit in a plate. It is topped with Chili oil, secret soy sauce sweet water, white sesame, garlic, pepper, celery and coriander. It is slightly sweet and spicy, and the noodles are full of vigor, which is the food of many Sichuanese who are wandering outside.