Chengdu's specialties are: dragon wonton soup, Dandan Noodles, Zhong dumplings, three-in-one mud and northern Sichuan bean jelly.

1. Dragon wonton soup

Dragon wonton soup is a famous traditional snack in Chengdu, and it is a special name for wonton in Sichuan, hence its name. Chengdu's "Dragon wonton soup" was opened in Yuelaichang, Chengdu in 1941, moved to Xinjichang in the early 195s, and moved to the south section of Chunxi Road in the 196s, with a history of more than 7 years.

2. Dandan Noodles

Dandan Noodles, a special noodle of Han nationality. The famous Chengdu snack (also called Zigong snack, originated from Zigong). Roll the flour into noodles, cook them, and spoon the fried pork powder. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a feast snack.

3. Zhong Dumpling

Zhong Dumpling, named "Shuijiao" in ancient times, is one of the local traditional snacks in Chengdu, Sichuan Province. Beginning in the 19th year of Guangxu (1893), it was also called "Red Oil Dumplings in Litchi Lane" because it was located in Litchi Lane at the beginning of its opening and was heavily seasoned with red oil.

Zhong dumplings are filled with pork, without other fresh vegetables, and are served with special red oil. It has the characteristics of thin skin (only 5 grams for 1 dumplings), fine ingredients (fine flour, selected pork with tendons removed and skins peeled), tender stuffing (all by mastering the temperature and moisture during processing, making the meat tender and slag) and fresh taste (all by auxiliary materials, red oil and original soup).

4. Three-in-one mud

Three-in-one mud is a traditional Sichuan-style snack, which is widely available in dessert shops in Chengdu and suburban counties. This point is named because the three main raw materials, rice, glutinous rice and soybean, are ground into powder, and then added with auxiliary materials and water to stir-fry into mud for eating.

5. North Sichuan bean jelly

North Sichuan bean jelly is made of high-quality peas, which are shelled, soaked in water, ground into fine pulp, filtered to remove residues, precipitated and dehydrated to make bean flour. Heat and stirring into paste, and fil into pots and plates for later use. There are many ways to make bean jelly, but mung beans and rice can also be used to make bean jelly with different tastes, and the nutritional value and the influence of bean jelly.