1. Dandan Noodles When talking about Chengdu’s special delicacies, how could we not mention items like Dandan Noodles?

Dandan noodles are a famous Chengdu specialty snack.

Roll out wheat flour into fresh noodles, boil them, and spoon in cooked minced pork.

The fried shredded chicken noodles are thin, the brine is crispy, salty and spicy, sweet and delicious, and very tasty.

This dish is well known in Sichuan and is often served as a dessert at banquets.

2. Cold pot skewers, hot pot skewers, and hot pot skewers are self-service small hot pots. Cold hot pot skewers are similar to cold dishes, and they are also sold in skewers, usually plain and meaty for 50 cents.

Asking for a bowl of ice powder or white fungus and then two skewers of cold hot pot skewers with some Longmen Zhen is the favorite of many of our gay friends.

3. Maoxuewang Maoxuewang is also called "blooded tofu". Its raw materials are mainly pig blood, beef louver, bean sprouts, etc., with auxiliary materials such as eel and giant squid for freshness. Its taste should be

It has four flavors: numb, spicy, fresh and fragrant.

In addition, there is also a series of Malatang nowadays, which can be regarded as a variation.

4. Husband and wife’s beef slices are a famous specialty dish well known in Chengdu.

Legend has it that in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua, who together with his wife made a business of making cold beef lung slices. The couple personally operated it, going from house to house, carrying a basket and shouting.

Because the cold vegetable lung slices they operate are carefully made and have unique taste, they are loved by everyone.

In order to distinguish them from ordinary lung slices stalls, people call them "Xinjiang Pepper Chicken".

After the establishment of the store, more attention was paid to the materials used. Beef and mutton, heart, tongue, tripe, hair, etc. were used instead of the single lung at the beginning, and the quality was improved day by day.

In order to better maintain the original taste of this dish, the name "Xinjiang Pepper Chicken" has always been used.

5. Sichuanbei jelly Sichuanbei jelly, also known as spinner jelly, because it is made with a spinner.

Northern Sichuan jelly: It was founded in Nanchong City in the late Qing Dynasty.

The founder, Xie Tianlu, set up a tent to sell jelly at Nanchong Ferry. The jelly was fresh and tender, and the seasoning was spicy. It gradually became famous. The Xie family passed down the specialty jelly shop from generation to generation, and later announced the establishment of a northern Sichuan jelly shop.

It has been widely spread in our province and become a famous snack.

6. Cold Noodles with Shredded Chicken Shredded cold noodles are a traditional snack in Sichuan. It has a long history and has great influence in Sichuan Province. In recent years, it has been widely spread throughout the country, especially in many areas in the north.

7. Bobo Chicken Qionglai's Bobo Chicken can also be called spicy chicken slices. Because it was usually served in a cone-shaped soil bowl, people habitually call it Bobo Chicken.

It selects local roosters, which are slaughtered, feathered, disemboweled, and boiled. They are then taken out to dry and then deboned and decapitated. They are cut into uniform slices with a sharp knife and placed in an orderly manner on a washbasin or stock market.

Then add red oil chili, fried sesame, pepper powder, soybean oil, chicken essence, spices, juice and other condiments. The fragrance is overflowing and makes people salivate.

Because the secret recipes of condiments are different, the taste of Bobo Chicken is also very different.

I heard from the locals that they may have some secret recipes.

8. The selection of the main ingredients of this dish of saliva chicken is very important. You must raise local roosters at home. The emphasis is on the seasoning. The seasoning is rich and colorful, and the spicy sauce is fresh and refreshing.

It has the reputation of being "as famous as Bashu for three thousand miles, and as delicious as the twelve states in the south of the Yangtze River".