Raise your hands in anger!

Finally I can release the list that has been buried in my heart for many years!

Dan Dan Noodles Dan Dan Noodles are my favorite. The bone soup is paired with red oil, which is slightly spicy and spicy. The minced bean sprouts are mixed with the aroma of minced meat. The noodles are chewy and smooth and wrapped in the rich aroma of sesame sauce. You must pair it with the noodles for the first bite.

When eating the meat, stir constantly while eating so that the seasoning of the soup base is fully integrated with the noodles, and it still tastes slightly numb.

Eat a bowl of noodles, and finally drink the remaining noodle soup, which is thick and fragrant.

As a northerner, Zhong’s dumplings have always been filled with a bunch of soy sauce, chili candies and soy sauce every time he eats them. People around him regard him as an alien... Most of the dumplings in the north are made with meat and vegetables, such as leeks, pork, carrots, mutton, etc.

But Sichuan dumplings are made of pure meat. Yes, pure meat. Although some green onion and ginger are added to remove the fishy flavor, you can’t taste anything at all when you eat it. There are not as many proportions as in the north. It just feels pure.

The meat filling is very solid.

Take out the cooked dumplings and add various compound seasonings. It can be said that different restaurants have different tastes.

I like to eat something with more red oil and a stronger taste. Adding a little sugar will not only make it not greasy, but also taste sweet. Finally, sprinkle a little minced garlic and sesame seeds.

After talking about Zhong Dumplings, I have to talk about Long Chaoshou.

Wontons are called wontons in different places in my country, such as flat food, wonton, etc.

In Sichuan, what northerners call wontons is called Chaoshou, which is slightly different from wontons in other places.

Sichuan's Chao Shou is similar to Zhong's dumplings. The meat filling is very firm, but very delicate. You can't taste the meat particles or pieces, and the filling has been completely beaten into a paste.

The skin is as thin as a cicada's wing and can be broken by a blow.

In fact, the most traditional Long Chao Shou should be made with clear soup. As early as the Song Dynasty, there were records of eating Chao Shou in Bashu. At that time, there were no chili peppers in China, and the food was proud of being "clear and fresh".

But nowadays, with the diversification of tastes, more and more people like to eat "Red Oil Chaoshou", which adds compound red oil, soy sauce and other seasonings to the traditional clear soup to make the taste richer.

There is a particularly delicious snack bar near Wenshu Monastery in Chengdu that I have never forgotten. To avoid suspicion of advertising, I will not mention the name. You can search for it yourself. Hehehehehe~ Sichuan's jelly can be ranked as an appetizer.

Yazhitang can also be used as a street snack popular among ordinary people.

An excellent bowl of jelly must be made from peas, why?

It’s similar to staying away from vermicelli. Although sweet potatoes, potatoes and other crops also contain high-quality starch, only jelly made from peas has the best taste and is soft and glutinous.

If there is anything special about Sichuan jelly, it is the seasoning. Sichuan cuisine rarely contains expensive ingredients, but they can always turn decay into magic.

Ice powder After talking about jelly, I have to mention ice powder. I think most people will have no objection to the fact that the top ten snacks in Sichuan include ice powder.

In summer, the Sichuan Basin is unbearably hot and humid. A bowl of ice-cold ice powder can not only relieve the heat and cool down, but can also be used as a dessert to relieve oral discomfort after eating chili peppers.

At first, only a spoonful of brown syrup was poured on the ice powder. Later, the flavors became more and more diverse, and there were more and more ingredients. Now the standard on the market is to add chopped hawthorn slices, fermented glutinous rice and raisins, but I still miss pure ice powder the most.

Pure brown sugar ice powder.

Hot and Sour Noodles The next one is still inseparable from the noodles!

Authentic hot and sour noodles should be made by mixing fresh sweet potato starch into a paste and pouring it into a pot of boiling water with a slotted spoon.

This kind of sweet potato flour is uneven in thickness, but it tastes better than that made by a machine.

Although Bobo Chicken is also skewered with bamboo skewers, it is much more fragrant than ordinary skewers.

First of all, no matter how you mix Bobo Chicken, chicken is a must. In addition to the protagonist chicken, you can also mix it with other ingredients according to your preference; Bobo, the origin of the name of this snack. Authentic Bobo Chicken originated in the Meishan area and is made of clay.

It was served, so it was named Bobo Chicken.

Few people may know about Tianshui Shuihui. As one of Sichuan snacks, Tianshui Shuihui is as popular as jelly.

The method is similar to that of ordinary noodles, kneading and waking up the dough, but the shaping is slightly different.

Roll out the dough and cut it into thicker strips, and stretch it by hand before putting it in the pot. It is similar to Beijing's stretched noodles, Lanzhou's hand-pulled noodles, or Xi'an's pulled noodles, except that the final noodles are more square and long.

, add sweet soy sauce, chili and other seasonings to the cooked noodles.

Shredded Chicken Cold Noodles The authentic Sichuan Shredded Chicken Cold Noodles actually do not contain sesame sauce. The addition of sesame sauce may have been brought to other provinces and cities to cater to the tastes of local diners.

Sichuan cold noodles have a hard texture because they use alkaline water. After cooking, they are mixed with cooked rapeseed oil to make them smooth and not easy to stick to each other.

Only compound chili oil, soy sauce, salt, sugar and other seasonings are used for seasoning.

I left the last position of Malatang for Malatang.

Nowadays, in the days when Chuan Chuan Xiang, cold pot Chuan Chuan and Mao Cai are rampant, only Malatang can bring back memories of our childhood.

Malatang first originated in the Three Gorges area of ??Sichuan. Boatmen and trackers boiled it with local materials and added some sea pepper and peppercorns to remove moisture. Unexpectedly, it was quite delicious. It was later promoted and sold as a specialized diet.

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