1, potting chicken

Potting chicken from the Qing Dynasty has been passed down for hundreds of years. It is a potter's bowl with spicy condiments, plus a variety of seasonings, boneless chicken slices and become. It has the characteristics of crispy skin and tender meat, spicy and fragrant, sweet and salty. Eat milk soup noodles with bowl of chicken, a unique style.

2, fat intestines powder

Historically, Chengdu is one of the most distinctive varieties of snacks, spicy and fresh, red color and taste, with the characteristic mix of fat intestines can be tasted as a snack, but also can be used as a special meal. Fatty intestines powder fully equipped with "fast food" features.

3, dan dan noodles

It is Sichuan folk extremely common and quite a special flavor of a famous snack. Dan Dan Noodles is often sold by vendors picking up the burden, hence the name. It is made of flour rolled into noodles, boiled, scooped on the fried minced pork into this noodle color red, thin noodles, marinade crispy, salty and slightly spicy, fragrant, very tasty, this dish is widely spread in Sichuan, often as a feast snack, can be said to be the best of the Sichuan noodles.

4, husband and wife lung slices

Husband and wife lung slices of beef scalp, beef heart, beef tongue, tripe, beef, and do not use the lung. Husband and wife lung slices large and thin, Po sticky flavor, spicy and fragrant, tender dregs.

5, steamed cold noodles

Guangyuan steamed cold noodles, also known as Guangyuan cold noodles, Guangyuan City, Sichuan Province, a specialty. Produced only in the city of Guangyuan and its surrounding neighboring counties and towns, its taste flavor with the distance from the city gradually decreasing, beyond the city of Guangyuan and then no place of origin. Its appearance is similar to Shaanxi Liangpi, but its raw material is rice instead of flour. Guangyuan cold noodles taste smooth and refreshing, cool and pleasant.

6, fire whip beef

Fire whip beef originated in the Qing Dynasty Qianlong era, the end of the Qing Dynasty and the beginning of the civil war has become a famous specialty of Sichuan. With Zhang Fei beef and too and beef together known as the "three masters of beef in Sichuan". It is famous for its excellent quality and flavor, thin slice like paper and long crispy aroma. Fire whip is the old Sichuan Zigong area lighting torch, here with "light" bright, to indicate the thin and translucent beef. Now many commodities written "fire side of the child", is a misprint.

7, Li Zhuang white meat

Li Zhuang white meat, the full name of the "Li Zhuang knife mouth garlic white meat," is the traditional cuisine of Li Zhuang, the use of thin skin, tender meat, fat and thin proportion of the appropriate "Changbai Mountain" or "York" or "Jok" or "Jok". It is made of pork from "Changbaishan" or "York" or "Barkshire" with various kinds of sauces, which is fragrant and refreshing, fat but not greasy, and chewy.

8, bean chicken

This dish is a famous Sichuan Luojiang County flavor vegetarian dishes. Soybeans as the main material, ground into soybean milk. Made of oil skin, wrapped in sesame seeds, steamed and become. The color is brownish yellow, soft and dry, salty and fresh.

9, milk soup noodles

Milk soup noodles originated in Qionglai, Sichuan, because the soup like milk and named. Store in the first night will be pig bones, chicken bones into the pot, with a slight fire simmering, has been simmering until early in the morning, the soup from the clear white salty milk. At this time, once you lift the lid of the pot, the wisp of aroma will come to your nose. Use this milk soup to cook noodles, plus shredded chicken, pickled vegetables, shredded meat and other bashful, eat up very delicious.

10, three cannons

Three cannons is a famous Sichuan snack, mainly made of glutinous rice, due to the throwing of glutinous rice balls, three cannons, such as "projectiles", as "when, when, when" sound, so the name "three cannons". "Three Cannons". Eat with "eagle tea", a unique flavor.

11, lampshade beef

Lampshade beef is a local traditional food in Dazhou City, Sichuan Province. Beef slices as thin as paper, red color, taste spicy and fresh crisp, chewing, aftertaste.

12, Po Po meat

Also known as round or incense bowl, is unique to the southwest of Sichuan, a special traditional cuisine, from ancient times to the present in the local circulation. Every year, every family makes Paba Pork as a main dish for the festive table.

13, Lai Tangyuan

Lai Tangyuan, Chengdu City, Sichuan Province, the famous Han snacks, is the dumplings, also known as Lantern. Lanterns are also called "dumplings", "round". Lai Tangyuan was founded in 1894, so far there has been a hundred years of history, has maintained the quality of the old famous snacks, its color smooth and white, the skin poi glutinous, sweet oil heavy, nutritious.

14, stone grinding bean flower

Stone grinding bean flower is a common Han snack in Sichuan and Chongqing. It is a way of eating tender bean flower, it is processed with the use of special techniques and eat with the bean flower dipping water and rice, because of its tender and delicious and widely spread, the impact of a large, in China's food culture has a place.

15, three mud

Three mud for the traditional flavor of Sichuan snacks, Chengdu city, suburban counties, sweet stores have to supply. This point due to the use of rice, glutinous rice, soybean three main ingredients together ground into powder, plus accessories and water fried into mud to eat and named.

16, the crispy box back to the pot meat

Crispy box back to the pot meat is a Han Chinese traditional dishes in Ya'an, Sichuan, red color, meat shaped like lamps, pot kui crispy, homemade taste rich.

Features: bright red color, slices of meat shaped like lamps, pot kuih crispy aroma, rich homemade flavor.

17, patty cake block

Patty cake block is a Han Chinese snack in Sichuan Province, rice food, brownish yellow color, crispy skin, soft, crispy flavor, salty and slightly numb. Glutinous rice into the hot water soaked for half an hour, steam on a high flame, add peppercorns, salt, loaded into a wooden box. To be cooled, turned on the board, change the rectangular block, and then cut into a thick 1.5 centimeters wide block, under the frying pan deep-fried to a golden brown that is.

18, red pot yellow spicy ding

Red pot yellow spicy ding is a Sichuan Chinese dish, belongs to the Szechuan hot pot, is made of yellow spicy ding, sichuan pickles, sichuan pepper section, garlic, fresh tomatoes, celery, etc. to add to the bottom of the pot made of spicy hot pot.

19, savory burnt white

Burnt white, a Han Chinese specialties of Sichuan Province and Chongqing Municipality, is a rich local characteristics of Sichuan folk dishes, also known as the northern buckle meat. Siu Bai is generally divided into salted Siu Bai and sweet Siu Bai. Salted Siu Bai is usually made with a base of sprouts from Yibin, Sichuan Province; while sweet Siu Bai is made with a base of glutinous rice and steamed with five-flower meat sandwiched with bean paste, which is sweet but not greasy, smooth and soft.