2. Dandan Noodles is a famous local traditional pasta snack in Chengdu and Zigong, Sichuan. It is said that it originated from porters carrying loads to sell noodles in the street, hence its name. Dandan Noodles is made by rolling flour into noodles, cooking them and scooping up fried minced meat. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. Dandan Noodles is a representative food in Sichuan snacks, and it is a necessary delicacy for people to taste Sichuan snacks. Nowadays, Dandan Noodles has spread all over the country. Although the method is a little different, it has become a kind of home-cooked gourmet snack because of its delicious taste. In 20 13, Dandan Noodles was selected as "Top Ten Noodles in China" by the Ministry of Commerce and China Hotel Association for the first time.
3. maocai is a special dish in Sichuan. Southwest China likes to eat hot pot, but the characteristics of high consumption, low frequency of eating, spicy and hot make many diners flinch. In maocai, the dishes are boiled with clear water, accompanied by secret sauces and essential formulas such as sesame, fermented soya beans, millet spicy, onion and coriander, so that you can eat fresh, delicious and fragrant hot pot maocai in hot summer, and avoid the disadvantage of eating spicy and getting angry at the same time.
4. Chuanchuanxiang, which originated in Leshan, Sichuan, is one of the traditional snacks in Sichuan and the most popular embodiment of grassroots cuisine. It is actually another form of hot pot, so people often call it a small hot pot. The origin of the name "Chuanchuanxiang" is because it is a snack that skewers various dishes with bamboo sticks and puts them in a hot pot to rinse and eat. Chuanchuanxiang is spread all over many cities in China with its unique charm and distinctive features. "Mala Tang" is also its variant. It can be said that there are chuanchuanxiang wherever there are people, and even to a certain extent, chuanchuanxiang has become one of the representatives of Sichuan flavor.
5. chili pepper diced chicken, a traditional dish with characteristics, belongs to Sichuan cuisine, and is a famous Jianghu cuisine in eastern Sichuan, hence its name because of its origin in Gele Mountain. Dried Chili peppers are not the main ingredient but the main ingredient, which fully embodies the characteristics of Jianghu chefs. After careful improvement by the Pakistani cloth chef, its taste is more distinctive, and the finished dish is brown, red and shiny, soft and spicy. Salty, mellow and slightly sweet, it is an unforgettable delicacy for eaters.
6. Hot and sour powder originated in Sichuan, which is a traditional snack in Sichuan, Chongqing and Guizhou provinces, and belongs to Chongqing cuisine, Sichuan cuisine and Guizhou snacks. Its characteristics are hemp, spicy, fresh, fragrant, sour and oily but not greasy. The main powder of hot and sour powder is made of sweet potato, sweet potato and pea in proportion, and then it is made by traditional manual leakage by farmers. Hot and sour powder originated from the southwest folk, and it was made from local hand-made sweet potato powder. Its flavor was named after its outstanding hot and sour taste.
7. Bangbangji is a special dish in Sichuan. It is a cold dish in Sichuan cuisine. The main ingredient is chicken, and its taste type belongs to "strange taste". It has all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant. It breaks through the bottleneck of traditional snacks, adapts to the new catering mode of modern lifestyle, and has the characteristics of unique taste, novel product mix and brand operation. It contains a series of classic dishes of cooked food in central Sichuan, which combines various cooking techniques such as marinating, mixing and soaking, and has a series of special flavors such as spicy, spiced, pickled pepper, rattan pepper, spicy, salty and sauced, and is a typical representative of cooked food in Chengdu.