Don't be stumped by those handicrafts with Sichuan characteristics. Going to the food street first is the right way. Leaves, steamed cakes, egg cakes, dragon wonton, pork intestines powder, Dandan Noodles, Sanpao, bangbangji, Zhuangyuan steamed dumplings, Zhang Fei beef, Junzi, sweet water noodles, three-in-one mud, camellia oleifera, cold rice noodles, tofu, buckwheat noodles, sugar and fruit, etc. Just look at the names of snacks and you will know that even a big eater can't finish it in a day, not to mention. It is most reasonable to use the gap between snacks to go shopping and digest. The street name of Haochi Street itself is full of Sichuan flavor, and the Sichuan dialect version of the gourmet is "delicious mouth". In Sichuan dialect, the word "delicious" is not derogatory at all, but a compliment to oneself.
In front of the store selling Yebal, there are always people around, and girls in blue and white flowers are busy. In addition to Ye Ba 'er, this shop also has snacks such as cake shop, steamed cake shop and cool cake shop. Ye Ba 'er is a kind of flavor snack all over Sichuan, which is named after it is often wrapped and steamed with plant leaves such as banana leaves, corn leaves or zongzi leaves. In this way, the ancient natural style packaging is preserved, which not only gives the fragrance of snack plant leaves, but also conforms to the current environmental protection trend. Steamed plantains lie comfortably on the green leaves, naturally stained with light yellow-green, just like an oval sphere made of green jade, refreshing and beautiful, which makes people irresistible. The skin of Yeba is made of rice and glutinous rice, which is similar to the practice of glutinous rice dough skin. However, the proportion of rice is higher than that of glutinous rice balls, so it is not too sticky and has certain toughness. There are two kinds of stuffing in the bag: sweet and salty. The sweetness is mainly rose, jujube paste, red bean paste, osmanthus and sugar. The most common salty taste is fried minced meat with bean sprouts, which is a specialty of Yibin and gives people a salty and rich taste. Ye Er pa is salty or sweet, which is clear at a glance: bright red dots are sweet, and bright green dots are salty. If there is no express provision, that is the practice.
The copyright of Ji Bo originally belonged to Leshan, which has been further developed in Chengdu. In Chengdu dialect, pots, basins and bowls made of earthenware are collectively called "bowls". "Native chicken" sounds like a chicken in a pottery jar, but after years of evolution, the ingredients in the bowl have already exceeded the scope of a single chicken. Besides, it looks like a bunch of incense in form. In addition to chicken slices in different parts, the skewers on bamboo sticks can also be vegetables such as lotus root, potato, kelp and wax gourd. However, the practice of alms chicken is different from skewering incense. The alms chicken is a cold pot, which needs to be cooked first and then put into a bowl to taste. The bowl contains rattan pepper oil, fried sesame seeds, Chili noodles, spices, chicken soup and other seasonings. You can take it away.
There is an important secret about the smell of alms chicken, that is, the use of seasoning rattan pepper oil. Rattan pepper is almost used to cook chicken. The mixture made of rattan pepper oil is slightly yellow-green, hemp but not greasy, and the fragrance is refreshing. Followed by a strange smell, this is a refreshing feeling of Shan Ye. The fresh hemp and spicy taste of rattan pepper are attached to chicken, which is just right for the mild stimulation of taste buds, which is different from ordinary pepper, which is strong and simple and numb. "Modest gentleman, gentle as jade", a gentleman takes pepper as the most important thing, and rattan pepper can do it.
If you give a prize for the best auditory effect to the snacks in Haochi Street, it must be the "Three Cannons". The guy who fired the gun didn't have any high technology, but he just put 12 copper coins on a board and piled them in two rows, and put a big dustpan full of soybeans behind the board. I saw the bartender take out three ciba balls from the iron pot. With a wave of his hand, the Baba ball bounced off the chessboard and fell into the dustpan with a bang. Just as the onlookers were shocked, with two "gunshots", two groups of Bazin flew to soybeans again. When the Zanba ball hits the board, two stacked copper plates collide with each other, which produces a sound effect, which is the origin of the name of the three cannons snack. After the three zanba are wrapped with fried soybeans, they are poured with brown sugar juice and sprinkled with cooked sesame seeds to make three "shells" that are delicious, sweet, soft and warm. In a fashionable way, this performance is just a performance. However, playing some tricks or gimmicks properly can sometimes really add some added value.
The name of sausage powder looks a bit strange, and the signboard of the same store is also marked with snack sausage powder. What is the difference? Curiosity drives people to want a bowl to taste. It turns out that the rash is a knotted small intestine, the fat intestine is a large intestine, and the vermicelli is made of sweet potato noodles. Pork rolls can be divided into two categories: red and white. Red flavor is a common red oil in Sichuan cuisine, while white flavor is not spicy. The pork intestines rice rolls I ate in Jinli tasted mediocre. It's not that I'm biased against things like large intestine and small intestine, but that I ate Mao Xuewang's fat intestine in a small shop in an ancient town around Chengdu. I can't help saying "so comfortable" in the Sichuan dialect I am learning now, and I am in unison with the Sichuanese at the same table.
Walking back and forth in the delicious street, I saw a strange drink when I was thirsty. At first I thought it was bubble tea or something, and I didn't know it was shrimp salad until I asked the bartender. Of course, what is a bit like white shrimp is not the river shrimp, grass shrimp and prawn with knife forehead that we usually eat. It is made of rice, so it is named because it looks a little similar to shrimp, which means "cool summer". The practice of cooling shrimp is not complicated. Rice is ground into slurry and poured into a colander. After passing through the colander, the rice slurry falls into boiling water, forming a shrimp-like rice slurry ball with two sharp ends and a round middle. After cooking, it can be completely cooled in clear water, which is smooth, waxy, cool, soft and sweet.
The food street is full of diners. Chinese and foreign people, men, women and children, and young monks in cassock all ate enthusiastically. If you are not in a hurry, just sit down on the table and chair in front of the shop and eat slowly. If you are in front of a store with a good business, someone often takes a seat and someone is responsible for ordering food. Among the diners coming and going, there are many people holding a pile of food in their right and left hands, and they are very busy.
The comfort of Chengdu people is reflected in delicious food and bamboo chairs. In the streets, under the shade of trees, several bamboo chairs are set up, which is the teahouse, where you can make tea and set up a dragon gate array. If you want to go to a teahouse with the old Chengdu style, heming Teahouse in People's Park is a wise choice. Go in from the main entrance of the park, turn left not far away, see a teapot-shaped washing place, and you will arrive at heming Teahouse. Far away, I saw handfuls of bamboo chairs sitting around the wooden table under the bamboo forest. When I approached, I heard the bamboo chair creaking, the voice buzzing and the melon skin broken, for the sake of "three leisure": drinking, chatting and eating. Most of the tea in Gaiwancha is cheap scented tea. Chengdu people have a "flower tea complex", and the taste and smell of several generations of Chengdu people have been cultivated with jasmine tea. Chengdu people rearranged the order of seven things to open the door, as if Chengdu would be paralyzed without this bowl of tea. It doesn't matter what you drink here. The important thing is to bask in the sun, pose with your tea friends, ask someone to pinch your arms and legs, pull out your ears comfortably, or play mahjong. Unconsciously, time flows slowly like water. Chengdu, a city that doesn't want to leave when it comes.
In fact, although snacks in Jinli have many advantages, such as rich variety and relatively hygienic appearance, many snacks can be seen in practice. However, because its customers are mainly tourists, just like any tourist-oriented food street, it inevitably has some shortcomings: the price is on the high side, and many snacks taste mediocre. The general truth is that if you have more time, you can go to small stalls and shops mainly engaged in local business, which may not be noticeable.
Chuanchuanxiang plays an important role in Chengdu's snack circle, which covers Chengdu's most representative "spicy" taste. Furthermore, in Dali, chuanchuanxiang embodies the leisure and harmonious life attitude of Chengdu people.
The process of making kebabs is not complicated. First of all, we should cook a large pot of spicy soup similar to the bottom of hot pot. In addition to the three kinds of peppers in Sichuan cuisine-Zanthoxylum bungeanum, Capsicum annuum and Capsicum annuum, there are various spicy seasonings such as ginger, garlic, mustard and clove, so it is not dry and stagnant, and has a sense of hierarchy and charm, which is a general mobilization of taste. Then prepare more than N bamboo sticks about a foot long, put potato chips, lotus root chips, fungus, kelp, cauliflower, lettuce, melon, konjac, spinach and other vegetables, as well as chicken gizzards, sliced meat, beef omasum, sausage, squid and other meat pieces on the bamboo sticks, and you can start business.
Choose your favorite food, give it to the diners after the stall owner cooks it, or sit on the low stool next to you, or stand directly next to this big hot pot, and you can eat it. If you like spicy food, you can also dip in Chili noodles.
Most of the diners next to them are residents near the community. Some mothers bring their sons, some accompany their girlfriends, and some eat hard alone. In a short time, there were many empty bamboo sticks in front of them, and they settled their accounts by counting them.
The seemingly inconspicuous string of incense is dotted with every ordinary day in Chengdu people's diet life all year round. Recently, many foods are going up in price. I saw someone posting on the internet lamenting that the string of incense in Chengdu has risen from a dime to a dime. Maybe you will think, isn't it just 20 cents? Or strangely, there is still "fen" as the unit price! If you know that Chengdu people often eat this kind of string of hundreds of pieces, maybe you can understand the feeling of the poster a little: it has increased by 20%!