Traditional Sichuan delicacies include Long Chao Shou, Dengying Beef, Boiled Beef, Three Cannons, Husband and Wife Fei Slices, etc.
1. Dragon Chaoshou Dragon Chaoshou is a traditional delicacy and snack in Chengdu, Sichuan Province. It belongs to Sichuan cuisine.
Because wonton is called "chaoshou" in Sichuan, it got its name.
Dragon scribes are also very popular in Chengdu. The scribes were recorded in "Old Martial Arts" of the Song Dynasty, and their historical origins are also very long.
2. Dengying Beef Dengying Beef is a traditional Han delicacy in Dazhou City, Sichuan Province. It has a history of a hundred years.
The production process of this delicacy is also very complicated and diverse. It selects high-quality beef and goes through processes such as marinating, drying, and baking.
The finished Dengying beef is as its name suggests, with thin red sequins and the beef is as thin as paper after being sliced.
3. Boiled beef Boiled beef is a traditional delicacy with distinctive Sichuan characteristics created by a famous chef in Zigong City, Sichuan. It uses yellow beef as the main raw material.
The beef is cooked in spicy water soup, so it is called boiled beef.
Served with bean sprouts, duck blood, vermicelli, lettuce and other vegetables; the taste is more than numb and spicy, the beef is rich in flavor, tender and delicious.
4. Three Cannons Three Cannons is a traditional snack in Chengdu, Sichuan. It belongs to Sichuan cuisine and is also a sweet and fragrant delicacy in Sichuan cuisine.
Because the three cannons are like "bullets" during the production process, they will make a sound of "dang, dang, dang", so they are called "three cannons". They taste sweet and soft, and paired with the local "Laoyin tea" is another
So delicious.
5. Husband and wife’s beef slices Husband and wife’s lung slices belong to Sichuan cuisine and are a traditional snack in Chengdu, Sichuan.
This dish was invented by a couple and is a very delicious mixed dish.
It is made with beef, beef offal, and tripe. The raw materials are marinated first, then sliced ??and plated, and finally topped with Sichuan-style red oil.