Dandan Noodles, a local pasta made of flour, red pepper oil, sesame sauce, chopped green onion and other materials, is one of the top ten noodles in China, a famous snack in Chengdu. After Dandan Noodles becomes a dish, the noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy, very tasty and delicious.
Cold noodles with shredded chicken is a traditional snack in Sichuan. Its main ingredients are udon noodles, drumsticks and cucumbers. It is characterized by multi-flavor, soft noodles, delicious and refreshing. The production method is to cook the noodles first, take them out for fan cooling, and keep evacuation. The taste can be adjusted according to their needs. It is suitable for all diners, and it is a good summer product. The taste and taste are all top-grade, and it will definitely not be forgotten after eating.
Burning Noodles is one of the most distinctive traditional snacks in Yibin, Sichuan Province. It was originally called Xufu Burning Noodles, and was formerly called Fried Noodles. Because its oil is heavy and waterless, it will burn immediately upon ignition, so it is named Burning Noodles. It looks a little simple, but if you want to make this dish well, you need many ingredients. Although it is simple to make, the taste is definitely not bad. Friends who want to try it can start!
Mapo Tofu, one of the traditional famous dishes in Sichuan Province, belongs to Sichuan cuisine. Its main raw materials are ingredients and tofu. The main materials are tofu, minced beef, pepper and pepper. Hemp comes from pepper, and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. It has a unique taste, a smooth taste and a very good taste, but it is also the most challenging dish for chefs. It looks simple, but it is very difficult to make it delicious.
Husband and wife lung slices, a famous dish in Chengdu, Sichuan, are usually marinated with cow scalp, heart, tongue, tripe and beef as the main materials, then sliced, and then poured with red oil made from Chili oil, pepper noodles and other accessories. It is fine in production, beautiful in color, tender and delicious, spicy and fragrant, and very palatable.
Spilled chicken is a traditional specialty dish in Sichuan, China. It is a cold dish in Sichuan cuisine. It is rich in condiments, spicy, fresh, fragrant and refreshing. When cooking, the soup used for cooking chicken is very particular and needs to be just right, which can maximize the preservation of soluble protein of chicken, increase the delicacy of chicken, and have its unique flavor and taste. Spilled chicken is a cold dish with rich condiments, spicy, fresh and refreshing, and tastes.
Tongchuan Dengying beef is a specialty of Tongchuan District, Dazhou City, Sichuan Province. Dengying beef is a traditional Chinese food in Dazhou City. It is hand-made. It is famous for its red and bright color, spicy and crisp, crispy and delicious, and its thin slices can reveal objects under the light, just like the curtain in shadow play, so it is called Dengying beef, which not only tastes very good, but also has a unique flavor.
Lizhuang white meat, whose full name is Lizhuang knife-edge garlic paste white meat, is a traditional food of Lizhuang, a famous historical and cultural town in Yibin, Sichuan. It is made of Changbai Mountain or Yorkshire or Baxia pork with thin skin and tender meat and a proper proportion of fat and thin meat, and is made of various sauces. It has the characteristics of refreshing fragrance, fat but not greasy, chewing and slag melting, and tastes very good.
Dongpo elbow is a specialty of Meishan City, Sichuan Province. Dongpo elbow has the characteristics of fat but not greasy, crispy and not rotten, and its color, fragrance, taste and shape are all good. After it is made, Dongpo elbow looks red in sauce, white in snow beans, soft and palatable in pork elbow, original and delicious, and its fragrance is overflowing. Needless to say, that fascinating smell is attractive!