Sichuan Province was the territory of Shu during the late Han Dynasty and the Three Kingdoms period.

In the Qin Dynasty, Shu County was established.

Han belongs to Yizhou.

Sichuan Province has a developed tourism industry. It has always been said that "the world's mountains and rivers belong to Shu", and it is also known as "Emei is beautiful in the world, Jiuzhai is wonderful in the world, Jianmen is dangerous in the world, and Qingcheng is secluded in the world".

Agriculture is not inferior either. Known as the "Land of Abundance", it is an important production area of ??wheat, rice, rapeseed, jute kenaf, sugar cane, silkworms, and fruits in my country.

There are thousands of delicacies in the world, half of which are Sichuan delicacies. Sichuan is a true gourmet paradise. Food has become Sichuan’s golden signature to attract foreign tourists. Every year, countless people come to Sichuan from all over to taste the delicacies. Sichuan delicacies are diverse.

In addition to exquisite Sichuan cuisine and hot hot pot, there are also snacks that can be found everywhere in the streets.

Next, food will take you to the land of abundance - Sichuan.

Hot pot has existed since ancient times, and its production technology has gradually developed in modern times. Sichuan hot pot uses various raw materials and seasonings such as beef bone soup, solid butter, watercress, pepper, and Sichuan pepper to prepare the soup.

After boiling, you can put the washed tripe, fish fillets, eel fillets, duck blood, etc. into the pot and scald them.

The cooked vegetables are put into a sesame oil dish and eaten while dipping. They taste numb, spicy, hot, fresh, tender and crispy.

In the early days, hot pot mainly scalded tripe, and later developed into scalding various meat and vegetable dishes.

At first, it was mostly eaten in the cold winter months, but now people like to eat it all year round.

Boiled beef is a special traditional dish made from lean yellow beef as the main ingredient, and belongs to Sichuan cuisine.

Because the beef slices in the dish are cooked in spicy soup, it is called boiled beef.

This dish was created by Fan Jian, a famous chef from Zigong, Sichuan.

Dandan noodles are a famous traditional snack in Chengdu and Zigong cities in Sichuan Province. They belong to Sichuan cuisine. It is said that the dish got its name from the porters carrying dandans to sell noodles on the streets.

It is said that Dan Dan Noodles were created in 1841 by a Zigong hawker nicknamed Chen Baobao. In the early days, they were carried on shoulder poles and sold along the street, so they were called Dan Dan Noodles.

Dandan noodles are made by rolling flour into noodles, boiling them, and ladling in fried minced meat.

The cooked noodles are thin, the marinade is crispy and fragrant, salty and slightly spicy, fragrant and very delicious.

The traditional specialty of old Chengdu, Sichuan, was created in the late Qing Dynasty and was once a tribute to the imperial court.

When the emperor was traveling among the people, he discovered that there was this delicacy among the people. The people called it silver silk candy.

, and later introduced to the people, it is also called Bosi candy, and it can also be called Bosi rolled in. It has been passed down to this day and is a food that is deeply loved by people!

It is sweet and refreshing, has a crisp texture, and the melted residue in the mouth is mellow and refreshing. It is rich in nutrients and suitable for all ages. It is really a good product for leisure, self-enjoyment, and as a gift to relatives and friends.

Food is the haven for Xiu Tian’s soul.

In spring, the earth revives. May each of us find happiness in food.