When the noodles are cooked, take them out and fan them to cool, keep them evacuated, and the taste can be adjusted according to their needs, which is suitable for all diners. Features are soft noodles, delicious and refreshing. Cold noodles with shredded chicken is a traditional snack in Sichuan. Method of making cold noodles with shredded chicken: machine-made noodles are cooked in boiling water. Don't cook it too soft when cooking. Take it out and put it on the chopping board while it is hot. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to each other and has cooled down. It becomes cold noodles.

There are many ways to eat cold noodles:

(1) Cold noodle with mung bean sprouts: the mung bean sprouts are boiled in boiling water to keep crisp and tender, put in a bowl, covered with cold noodles, and topped with a flavor juice made of pepper noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil;

(2) Cold noodles with shredded chicken, the basic method is the same as cold noodles with mung bean sprouts, except that shredded chicken is added to the noodles after cooking;

(3) Three-silk cold noodles with cooked shredded chicken, shredded ham and shredded pork.

Second, steamed and slippery chicken with preserved meat

Raw materials of the steamed and slippery chicken with preserved meat: sausage 1 strip, bacon 1/3 pieces, dried sausage 1 strip, chicken 1/4 pieces, and several mushrooms.

Method:

1, sausage, bacon and dried sausage are sliced, boiled and slightly scalded for later use.

2, chicken pieces for use.

3. Put the chicken in the pot, add the seasoning, then add the mushroom slices, ginger slices, garlic slices and all kinds of bacon, and steam in the steamer for about 20 minutes until the chicken is cooked. Never prolong the time to steam the chicken, it will only spoil the taste. Steam on low heat for 20 minutes is enough.

Third, broom squid

Broom squid raw materials: five squid (relatively small) and three red peppers.

Method: Wash the squid, cut it into a whole piece, cut the upper part into ten knives, cut the lower part into strips, and cut the red pepper into rings. First, put the squid in boiling water and burn it until it turns into a broom, then take it out of the supercooled river, stir-fry the pepper in an oil pan, add the squid, and thicken it with oyster sauce/salt/raw powder water.

Iv. Yanyang Yulan Tablets

Yan Yang Yu Lan Pian Yu Lan Pian is made by digging up bamboo shoots that have not been unearthed or have been unearthed, but are not big. Generally, it is divided into Baojian, Winter Slice, Peach Slice and Spring Slice. There are two kinds of winter bamboo shoots: Baojian and Dongpian, among which Baojian is the top grade of Yulan, which looks like a pagoda and horn, and is soft and delicious. Followed by winter slices.

Five, Xianfeng sheep

Xianfeng sheep is a traditional mutton sheep raised by local Miao people. It is small and tender. There are two main ways to eat Xianfeng sheep: roast whole sheep and stewed antelope. Stewed antelope is different from other places. The soup is stewed with fresh fish and mutton, accompanied by fresh radish produced locally and available all year round. It tastes delicious.

Six, broken rice sprouts

Sichuan specialty-broken rice sprouts, one of the famous "four famous dishes" in Sichuan, is a specialty of Yibin and has a long history. The flavor of Yibin sprouts: fragrant, sweet, crisp, tender and fresh, which has been passed down from generation to generation as a well-known traditional pickles in Sichuan.

Seven, Xingwen black-bone chicken banquet

Black-bone chicken is a natural ecological product in Xingwen, Sichuan Province. It is black and has a high nourishing effect. With black-bone chicken as raw material, nearly 20 kinds of black-bone chicken dishes can be cooked, such as square bamboo shoot black-bone chicken, bitter bamboo shoot black-bone chicken, chestnut black-bone chicken, medicated black-bone chicken and taro black-bone chicken, among which black-bone chicken banquet is the most famous.

Eight, golden beef

Jinsi beef is a traditional specialty of Yibin, Sichuan, also known as Longxu beef.

The preparation method is as follows: fresh beef is shredded, marinated with onion, ginger and salt for 10 minutes, and eggs, dried starch, flour, salt and monosodium glutamate are mixed into a whole egg paste. Fry shredded potatoes until golden brown, put them on a plate, pat the beef paste with bread crumbs, fry until golden brown, and take them out. Golden beef looks like golden silk, its color is oily and bright, its taste is dry, fragrant and delicious, it is chewed slowly, and its aftertaste is endless. It is a good food to accompany wine and meals.

Nine, Yibin steamed buns

Ingredients: flour, minced pork and shredded rice sprouts Ingredients: onion, ginger, pepper, cooking oil, pepper, etc. Practice: 1, Wanghuo 50% hot oil is put into minced meat, pepper, ginger, pepper, etc. Stir-fry 2, add shredded rice sprouts, stir-fry 3, add chopped green onion and monosodium glutamate, stir-fry 4, make steamed buns with flour and stuffing, and steam thoroughly.