For me, one of the things I look forward to most during the Chinese New Year is eating.

In addition to the dishes of my parents, I can’t forget the traditional snacks from my hometown, such as Nanjing’s salted duck, Hunan’s perilla and jujube cake, Suzhou Fuliji roast chicken, Inner Mongolia milk skin rolls, Anhui Huangshan sesame cakes, etc. So,

What do you eat during the Chinese New Year in Sichuan?

Today, I will take you to learn about Sichuan food.

Yeerba Yeerba is one of the traditional Sichuan snacks and is famous in Huaiyuan area of ??Sichuan.

Huaiyuan's Ye'er cake is known as the "three non-stick" Ye'er cake because its color is as clean as milk, its taste is mellow and delicious, and it does not stick to the plate, chopsticks or teeth.

How to make Yeerba: It is stuffed with glutinous rice bread and wrapped with fresh green leaves. The leaves wrapped in Yeerba are all fresh citrus leaves, which has a faint citrus fragrance when you eat it.

Because Yeerba is easy to carry, suitable for all ages, has a long shelf life, and can be eaten within a few minutes of heating, it is a rare natural and delicious green food. It is not only one of Sichuan's famous snacks, but also one of the indispensable foods for Sichuan people during the New Year.

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Sandapao Sandapao is a famous traditional snack in Sichuan. It is also a food that was only available during the "flower party" in the old days. It is a consumption form of "獍粑".

How to make the Three Cannons: They are mainly made of glutinous rice. Because when the glutinous rice balls are thrown, the Three Cannons sound like "dang, dang, dang" like "projectiles". They are divided into "iron cannons", "artillery", and "three cannons".

"Guns", hence the collective name "Three Cannons". The Three Cannons are also on the list in Sichuan, a country with a lot of delicious food, and are rated as one of the must-eat food guides.

Square pot helmet is a specialty food of Peng'an County, Nanchong. In addition, there are also the common Juntun pot helmet and brown sugar pot helmet. However, both of them are round in shape. Nanchong's pot helmet is square, so it is named square pot helmet.

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The skin of the Guokui is roasted until golden, crispy and fragrant.

There is also a can of cold Sichuan jelly inside the pot helmet, which makes it bulging. The skin of the pot helmet at the back will also absorb the flavor of the jelly. If it is a pot helmet without filling, it is a "natural match" with the fat rice rolls, no matter it is

Eating it directly or soaking it in soup will make you have endless aftertaste.