180 years ago, a young man named Chen Chunfu and his wife Liu opened a small restaurant specializing in vegetarian dishes in Wanfuqiao, a suburb of Chengdu, Sichuan Province. Pedestrians and vendors who come to Chengdu from Pengxian, Xinfan and other places near Chengdu like to stop for dinner and tea at Wanfuqiao. Liu always smiles and warmly receives guests. The tofu made by Liu is golden and crisp, and both sides are tender and smooth, which the guests like very much. Sometimes, when a greedy customer asks for something with meat, she will go to the vendor across the street to buy back beef and slice it into beef and tofu for the guests to eat.
Liu is smart and eager to learn, listening to customers' opinions with an open mind and improving cooking methods, such as cutting tofu into small pieces, blanching with light salt water and then cooking to make tofu more tender. Beef was cut into pieces and reduced to fine grains. When cooking this dish, Liu not only pays attention to the collocation of seasonings, but also pays more attention to the mastery of heat. The beef tofu she made has the characteristics of hemp, spicy, fragrant, spicy, tender and crisp. Many people feel sweaty and want to eat it, which attracts many repeat customers.
Liu had smallpox when he was a child, leaving a few pockmarked faces. When guests come and go, they make fun of her and call her Ma Sao. She never takes offense. Later when I was older, people changed their names to Mapo. She was famous for making beef tofu, so she became "Mapo tofu". This vegetable juice is delicious. It is one of the main representative dishes with spicy flavor in Sichuan cuisine. It is not only famous all over the country, but also famous for its spicy tofu in thousands of Chinese restaurants abroad, and its reputation sometimes even exceeds that of Beijing roast duck.
Second, Sichuan pork.
Sichuan famous dish, also called boiled shredded pork, is said to be the main course of Sichuanese on the first and fifteenth day of the first lunar month. At that time, the practice was mostly to cook in white and then stir-fry. At the end of the Qing Dynasty, there was an academician named Ling in Chengdu, who lived in seclusion at home because of his frustrated career and devoted himself to studying cooking. He changed the original cooked and fried Sichuan-style pork to eliminate the fishy smell of pork, steamed it in a watertight container, and then fried it into a dish. Because it is steamed for a long time until it is cooked, the loss of soluble protein is reduced, the rich and fresh flavor of the meat is maintained, and the original flavor is not lost, and the color is red and bright. Since then, Sichuan-style pork has been steamed for a long time, which is a famous Jincheng and spread widely.
Third, the husband and wife lung tablets
It is said that there is a man named Guo Chaohua near Shaocheng, Chengdu. Together with his wife, he is engaged in manufacturing and selling cold beef and lung slices. The couple did it themselves, walking around the streets and selling baskets. Because of the fine production and unique flavor, the cold lung tablets they operate are deeply loved by people. In order to distinguish it from ordinary lung slice stalls, people call it "husband and wife lung slices". After the couple opened the store, they paid more attention to the materials, and replaced the original single lung with beef, heart, tongue, stomach and scalp, and the quality was improving day by day. In order to maintain the original flavor of this dish, the name "Husband and wife lung slices" has been used ever since.
Fourth, cold noodles with shredded chicken.
Cold noodles with shredded chicken is a traditional snack in Sichuan with a long history and great influence in Sichuan Province. In recent years, it has spread all over the country, especially in the vast areas in the north.
Fifth, Sichuan Cat Blood Network.
70 years ago, there was a butcher at ciqikou ancient town Water Terminal in Shapingba, Wang Xing, who treated meat leftovers at a low price every day. Wang's daughter-in-law, Zhang, felt sorry, so she set up a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, and added pork lung leaves and fat intestines with ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put the fresh pig blood curd directly into the chop suey soup, and found that the more boiled the pig blood curd, the more tender it became, and the more delicious it became. This dish is boiled with raw blood and eaten now, hence the name Maoxuewang.
Six, dragon wonton soup
Zhang Guangwu of the Mihua Teahouse on Chunxi Road, which was founded in the 1940s, and several other guys discussed opening a joint venture copy shop, named "Dragon Copy Hand", which means "Dragon Copy Hand" because of its homonym. The main features of Long Wonton are: thin skin, tender stuffing and fresh soup. Parchment paper is made of super flour with a little ingredients and slowly kneaded into a translucent shape of "as thin as paper and as thin as silk". The meat is tender and smooth, mellow and delicious. The original soup of Dragon Wonton is made of chicken, duck and pig through stewing. The original soup is white, thick and fragrant.
Seven, hot and sour tofu pudding
Hot and sour tofu is a famous local snacks in Chengdu and Leshan, Sichuan. Tofu pudding used to be operated in the form of shared rent, which is very popular in both urban and rural areas. It is a folk snack with a long history.
To make tofu, you need to choose the best soybeans, soak them in well water or river water, then grind them into slurry, filter the bean dregs, boil them and pour them into wooden barrels for later use. Take the glazed green sand jar, put sweet potato starch and gypsum water mixed with water, pour it into boiled soybean milk, and let it solidify into tofu.
Hot and sour tofu is a kind of tofu, which is made of soy sauce, vinegar, Chili noodles and monosodium glutamate. Add pre-cooked tofu and sprinkle with bean sprouts, crispy soybeans, kohlrabi and chopped green onion. Hot and sour tofu pudding tastes hot and sour and salty. Tofu pudding is fresh and tender, with crisp and fragrant ingredients, strong and spicy taste and unique flavor.
Eight, Lai Tangyuan
Lai Tangyuan has a history of one hundred years. Lai Yuanxin, the boss, started selling jiaozi along the street in Chengdu from 1894. His jiaozi is not rotten when cooked, showing no mud, and does not stick to chopsticks, teeth or mouth when eaten. They are moist, sweet, smooth and soft, and are the most famous snacks in Chengdu. Nowadays, glutinous rice balls have always maintained the quality of time-honored snacks. Its color is smooth and white, its skin is soft and waxy, its sesame oil is heavy and its nutrition is rich.
(In addition to the above, there are Dandan Noodles, hot and sour powder, etc. )