Don't be stumped by those handicrafts with Sichuan characteristics. Going to delicious street first is the right way. Ye Ba 'er, steamed cake, egg-baked cake, dragon wonton soup, pork intestines powder, Dandan Noodles, Sanpao, bangbangji, Zhuangyuan steamed dumpling, Zhang Fei beef, Jun Guo Dun Kui, sweet water surface, three-in-one mud, camellia oleifera, cold roll, bean curd, buckwheat noodles, sugar and oil fruits, etc., just look at the names of the snacks, and you will know that even a big stomach king can't finish it in one day, not to mention. It is most reasonable to take advantage of the gap between snacks to go shopping and digest. The street name of Haochi Street itself is full of Sichuan flavor, and the Sichuan dialect version of food is "Haochi Mouth". In Sichuan dialect, the word "delicious" is not derogatory at all, but a compliment to oneself.
In front of the shop selling leaves, there are always people around, and the girls with blue and white flowers are very busy. In addition to leaves, this shop also has snacks such as egg-baked cakes, steamed cakes and cool cakes. Leaf is a flavor snack spread all over Sichuan urban and rural areas, and it is named because it is often steamed with plantain leaves, corn leaves or zongzi leaves. In this way, the ancient natural style packaging is preserved, which not only endows the leaves of snack plants with fragrance, but also conforms to the current trend of environmental protection. Steamed plantains lie comfortably on the green leaves, naturally stained with light yellow-green, just like an oval sphere made of green jade, which is refreshing and beautiful and irresistible. The outer skin of leaves is made of rice and glutinous rice, similar to the practice of glutinous rice dough skin. However, the proportion of rice is higher than that of glutinous rice balls, so it tastes less sticky and has certain toughness. There are two kinds of stuffing in the bag: sweet and salty. The sweetness is mainly rose, jujube paste, bean paste, sweet-scented osmanthus and sugar. The most common salty taste is fried minced meat with bean sprouts, which is a specialty of Yibin and gives people a salty and hearty taste. Whether Ye Erpa is salty or sweet is clear at a glance: red lights are sweet, and green lights are salty. If there is no explicit provision, it is a habit.
The copyright of Ji Bo originally belonged to Leshan, which has been further developed in Chengdu. In Chengdu dialect, pots, basins and bowls made of earthenware are collectively called "bowls". "Native chicken" sounds like a chicken in a clay pot, but after years of evolution, the ingredients in the bowl have already gone beyond the scope of a single chicken. Besides, it looks like a bunch of incense in form. In addition to chicken slices in different parts, the skewers on bamboo sticks can also be vegetables such as lotus root, potato, kelp and wax gourd. However, the practice of giving chicken is different from stringing incense. Busch chicken is a cold pot, which needs to be cooked first and then put into a bowl to taste. The bowl contains rattan pepper oil, fried sesame seeds, pepper noodles, spices, chicken soup and other seasonings. You can take it away.
There is an important secret recipe about the smell of Huayuan chicken, which is to use seasoning rattan pepper oil. Rattan pepper is almost used to cook chicken. The mixture made of rattan pepper oil is slightly yellow-green, hemp but not greasy, and has a pleasant aroma. Followed by a strange smell, this is a refreshing feeling of Shan Ye. The fresh spicy taste of rattan pepper is attached to chicken, and the stimulation to taste buds is mild and just right, which is different from ordinary pepper, strong and simple, making people numb. "Modest gentleman, gentle as jade", a gentleman can use pepper and rattan pepper.
If a prize for the best auditory effect is awarded to the snacks in Haochi Street, it must be the "Three Cannons". The guy who "fired" didn't have any high technology. He just put 12 copper coins on a board and piled them in two rows. Behind the board, there was a big dustpan full of soybeans. I saw the bartender take out three balls of gas from the iron pot. With a wave of his hand, the Baba ball bounced off the chessboard and fell into the dustpan with a bang. Just when the onlookers were in shock, with two "gunshots", two groups of Bazin flew to soybeans again. Because the Zanba ball hit the board, two stacked copper plates collided with each other, resulting in the acoustic effect, which is the origin of the name of Sanpao snack. After the three zanba are wrapped with fried soybeans, they are poured with brown sugar juice and sprinkled with cooked sesame seeds to make three "shells" that are delicious, sweet, soft and warm. In a fashionable way, this kind of performance is just a show. However, proper tricks or gimmicks can sometimes really add some added value.
The name of sausage powder looks a bit strange, and the signboard of the same store is also marked with snack sausage powder. What is the difference? Curiosity makes people want a bowl to try. It turns out that the rash is a knotted small intestine, the fat intestine is a large intestine, and the powder is vermicelli made of sweet potato noodles. Pork rolls can be divided into two categories: red and white. Red flavor is a common red oil in Sichuan cuisine, while white flavor is not spicy. The pork intestines rice rolls I ate in Jinli tasted mediocre. It's not that I'm biased against things like large intestine and small intestine, but that I ate Mao Xuewang's fat intestines in a small shop in an ancient town around Chengdu. I can't help saying "so comfortable" in the Sichuan dialect I am learning now, and I am in unison with the Sichuanese at the same table.
Walking back and forth in delicious street, I saw a strange drink when I was thirsty. At first, I thought it was bubble tea or something. I asked the bartender to know it was shrimp salad. Of course, what is a bit like white shrimp is not the river shrimp, grass shrimp and prawn with a knife. It is made of rice, and it is named after its appearance is somewhat similar to that of shrimp, which means "cool summer". The practice of shrimp cooling is not complicated. Rice is ground into slurry and poured into a colander. After passing through a colander, the rice slurry falls into boiling water, forming a shrimp-like rice slurry ball with two sharp ends and a round middle. After cooking, put it in clear water and cool it thoroughly, making it smooth, waxy, cool, soft and sweet.
Delicious street is full of diners. Chinese and foreign people, men, women and children, young monks in cassock, all ate enthusiastically. If you are not in a hurry, just sit down at the table and chair in front of the store and eat slowly. If you are in front of a store with a good business, someone will often be seated and someone will be responsible for ordering. Among the diners coming and going, there are many people holding a pile of food in their right and left hands, and they are very busy.
The comfort of Chengdu people is reflected in food and bamboo chairs. In the streets and alleys, under the shade of trees, several bamboo chairs are set up, that is, teahouses, where you can make a cup of tea and set up a dragon gate array. If you want to go to an old Chengdu-style teahouse, heming Teahouse in People's Park is a wise choice. Go in from the main entrance of the park, turn left not far away, see a teapot-shaped washing place, and you will arrive at heming Teahouse. Far away, I saw handfuls of bamboo chairs sitting at the wooden table under the bamboo forest. Approached, I heard bamboo chairs creaking, people were buzzing, and melons were broken, for the sake of "three leisure": drinking, chatting and eating. Most of the tea in Gaiwancha is cheap scented tea. Chengdu people have a "scented tea complex", and tea with jasmine has cultivated the taste and smell of several generations of Chengdu people. Chengdu people rearranged the order of seven things to open the door, as if Chengdu would be paralyzed without this bowl of tea. It doesn't matter what you drink here. The important thing is to bask in the sun, pose with tea friends, find someone to pinch your arms and legs, pull out your ears comfortably, or play mahjong. Unconsciously, time flows slowly like water. Chengdu, a city that doesn't want to leave when it comes.
In fact, although the snacks in Jinli have many advantages, such as rich varieties and relatively hygienic appearance, many snacks can be seen in practice. However, because its customers are mainly tourists, just like any tourist-oriented food street, there are inevitably some disadvantages: the price is high and many snacks taste mediocre. The universal truth is that if you have more time, you can go to stalls and small shops that are mainly engaged in local business and may not be ordinary.
Chuanchuanxiang plays an important role in Chengdu snack circle, covering the most representative "spicy" taste in Chengdu. Moreover, in Dali, the string of incense reflects the leisurely and harmonious attitude of Chengdu people.
The process of making kebabs is not complicated. First of all, we should cook a large pot of spicy soup similar to the bottom of hot pot. In addition to the three peppers of Sichuan cuisine-pepper, pepper and pepper, there are various spicy seasonings such as ginger, garlic, mustard and clove, so it is not dry and stagnant, with distinct layers and full flavor, and it is a general mobilization of taste. Then prepare more than N bamboo sticks about a foot long, put potato chips, lotus root slices, black fungus, kelp, cauliflower, lettuce, wax gourd, konjac, spinach and other vegetables on the bamboo sticks, as well as chicken gizzards, sliced meat, hairy belly, sausage, squid and other sliced meat, and you can start a business.
Choose your favorite food, give it to the diners after the stall owner makes it, or sit on the low stool next to you, or stand directly next to this big hot pot and you can eat it. If you like spicy food, you can also dip in Chili noodles.
Most of the diners next to them are residents near the community. Some mothers bring their sons, some accompany their girlfriends, and some eat hard alone. In a short time, many empty bamboo sticks appeared in front of us, and the account was settled by counting the bamboo sticks.
The seemingly inconspicuous string of incense is dotted with every ordinary day in Chengdu people's diet life all year round. Recently, many foods are going up in price. Seeing someone posting on the Internet, I lamented that the string of incense in Chengdu rose from a dime to a dime. Maybe you will think, isn't it just 20 cents? Or strangely, there is "fen" as the unit price! If you know that Chengdu people often eat this kind of hundreds of strings, maybe you can understand the feeling of the poster a little: it has increased by 20%!