Founder Zhong Shaobai, whose original name was 'Xie Senmao', started hanging out the signboard of 'Zhong Dumplings on Lai Chi Lane' in 1931.

The main difference between Zhong Shui Dumplings and northern dumplings is that they are stuffed with pork and no other fresh vegetables, and are served with a special red oil, which is slightly sweet, salty, and spicy, giving them a unique flavor. Zhong Shui Dumplings have the characteristics of thin skin (10 dumplings are only 50 grams), fine material (top quality flour, selected pork with its tendon and skin removed), tender stuffing (it all depends on the temperature and moisture during the processing, which makes the meat stuffing tender and residue-free), and fresh flavor (it all depends on the auxiliary ingredients, red oil, and the original broth).

Two, sour and spicy bean flowers

Sour and spicy bean flowers are famous local snacks in Chengdu, Sichuan, Leshan and other places. Bean flower in the former mostly in the form of stalls and stalls form of business, generally popular in urban and rural areas, is a long history of folk snacks.

The production of douhua requires the use of high-quality soybeans, soaked in well water or river water, finely ground pulp, filtered dregs of soybeans and boiled into a wooden barrel for use; take the glazed sandstone jar into the water to mix the red camphor starch and gypsum water, washed into the boiling soybean paste, and allowed to stand to let the condensation of the douhua.

Sour and spicy bean curd is a variety of bean curd, with soy sauce, vinegar, chili pepper, monosodium glutamate (MSG) into a sauce, into the pre-scalded bean curd, sprinkled with sprouts, crispy soybeans, daikatsura and green onions into the end. Sour and spicy bean curd taste sour and spicy salty and fresh, bean curd is tender, the ingredients crisp, taste thick rolling hot, a unique flavor.

Three, Lai Tangyuan

Lai Tangyuan has a hundred years of history. The owner, Lai Yuanxin, has been cooking and selling soup dumplings along the streets of Chengdu since 1894, and the soup dumplings he makes do not rot the skin, do not reveal the filling, do not muddy the soup, do not stick to the chopsticks, do not stick to the teeth, and do not get tired of the mouth when eating, are moist and sweet and smooth and soft and glutinous, and have become Chengdu's most prestigious snacks. Now Lai Tangyuan, maintain the quality of the old famous snacks, its color smooth white, sticky skin poi, sweet oil heavy, nutritious.

Four, Ye'er Ba

Ye'er Ba, also known as Ai Bun, was originally a traditional food for the Qingming Festival in western Sichuan. 1940, Xindu Tianzhai Snack Shop will be meticulously reformulated Ai Bun, renamed Ye'er Ba. The Ye'erba is made with careful selection of materials and fine craftsmanship, and is characterized by green color and shape, softness and crispness, making it one of the famous snacks in Sichuan. It is made of glutinous rice flour with a sweet filling of sesame paste or a savory filling of fresh meat, wrapped in fresh orange leaves and steamed over a high flame. Characteristics are fragrant and moist, mellow and sweet, salty and fresh. It is usually 1 dollar 2, cheap and delicious ah!

Five, soak the poop

Soak the poop is made of glutinous rice, eat a fluffy, soft, sweet and savory. Danling is very famous for its bubble rice, which is filled with oil residue and is very fragrant. 50 cents a piece. In the morning with a microwave hit or steamed to eat, it solves the problem of breakfast.

Six, sweet water

Method: use the best flour with salt, water and kneaded well and let stand for half an hour? 嬲冗Τ?.6厘米厚的面皮，切成0.6厘米宽的面条，然后两手抓住面条两头(每次5-6根)，用力扯长，待面条变成0.4厘米粗细时放入沸水锅中煮熟，捞出抖散晾冷，洒熟菜油少许拌匀；辣椒油、复制甜红酱油、蒜泥、芝麻油、酱油调成味汁。

Eating method: noodles in boiling water, hot, fishing into the bowl, pouring flavor sauce is ready.

Features: Sweet water noodles are thicker and have a unique flavor.

Seven, husband and wife lung slices

Chengdu region everyone knows a flavorful dish. Legend has it that in the 1930s, near Chengdu's Shao Cheng, a man named Guo Zhaohua, along with his wife, made and sold sliced beef lungs as a business, and the couple operated it themselves, traveling the streets and alleys, carrying baskets to sell. As they operate the cold mixed lung slices of fine production, unique flavor, loved by the people. In order to distinguish the general lung slices stall store, people call them 'husband and wife lung slices'. Set up store after the operation, more elaborate on the ingredients, with beef, heart, tongue, belly, scalp, etc. to replace the initial single lung, the quality is improving. In order to maintain the original flavor of this dish, 'husband and wife sliced lung' name has been used until now.

Eight, dragon copied hand

Long copied hand thin skin filling tender, smooth and fragrant, soup thick color white, for the best snacks in Rongcheng. The name of Dragon Dumplings is not the owner's name, but the three fellows in the "Thick Flower Tea Garden" negotiated the opening of the store, and took the "Thick" of the harmonic "Dragon" for the name, which also means

The other name of the shop is "Dragon", which means "Dragon and Tiger", and "prosperous" business.

Also, there are clear soup, red oil, seafood, chicken stew and so on.

Nine, pearl pills

The pearl pills in the north seem to be made of meat, taste salty, Sichuan pearl pills is sweet, inside the bread has a filling, black sesame sugar, outside is a very beautiful glutinous rice, each one crystal clear, ate spicy things, can be used to change the taste.

Ten, fat intestines powder

Fat intestines powder should be considered the most famous Shuangliu's "white family intestines powder".

Flavor and ingredients: the authentic fat intestines noodles selection is the best sweet potato flour, vegetable oil and dried red chili, pepper and other raw materials, pot soup is made of fat intestines, pig bones and a variety of condiments boiled. The red oil is fragrant, the moldy dried cabbage and squash are dotted with stars, and the fried soybeans are charred and rounded. The vermicelli is soft and sticky, leaving a good flavor in the mouth. When you pick up the trembling fat intestines and put them in your mouth, you will feel the delicate flavor of the marinade and the smoothness and chewiness.

Method: first soaked sweet potatoes into the boiling sausage soup pot swung back and forth a few times, fishing up and poured into the sausage and seasonings have been put into a large bowl, and finally from the soup pot to scoop a large spoonful of boiling broth along the fans poured down, and then to the bowl put a few peanuts and a few smears of chopped green onion can be.

Eleven, the blood of Want

Mao blood Want, also known as the "blood of Want", its raw materials to duck blood, cow leaves, bean sprouts, etc., to eel, squid and other auxiliary materials to refresh, the flavor should be numb, spicy, fresh, fragrant four flavors. In addition there is now a series of risotto.

Twelve, boiled meat

Textbook written: boiled features "numb, spicy, fresh, hot". From the production of the dish can be roughly understood: first prepare vegetables: celery, garlic, cut into sections; green bamboo shoots, sliced. Then the meat with a small amount of starch, and even high heat, under a little oil, add bean curd, stir fry until the oil becomes red, add a small amount of soup, until the soup rolled, vegetables, meat through all thrown in, a little boiled (remember not to cook for a long time) and then poured into the pot. Finally, the most important process: pepper, chili pepper, a large handful of sprinkled down, and then a layer of boiling oil. A pot of still squeaking "boiled meat" on the table.

Thirteen, ice powder

"Ice powder" is a plant seeds (black like sesame size) wrapped in gauze, put in clean water and keep rubbing, rubbing process will produce mucus mixed in the water, and then add a little bit of mint, take out the gauze-wrapped ice powder seeds. After a short while these mixtures will become transparent light brown solid, crystal trembling tantalizing.

Put some ice in the bowl, and then use a slightly larger spoon to pick up a piece of ice powder, look at it trembling in the spoon shaking, as if the slightest tremor of instability will fall to the ground and broken, and quickly and carefully put into the bowl of ice, add fried peanut powder, after boiled brown sugar water. At this time the role of the real show, as a play in the big players generally calm and colorful. It is so simple and inconspicuous two things, so that a bland play instantly wonderful up.

With a small spoon will be the bowl of things a stirring, the entrance is the peanut aroma, sweet brown sugar water, slightly mint flavor, ice powder in the mouth soft four runners....... Jelly counts for nothing.

Fourteen, chicken cold noodles

Chicken cold noodles is a traditional snack in Sichuan, has a long history, in Sichuan province has a great influence, in recent years has spread throughout the country, especially in the north of the vast area.

Method: mechanism of the noodles into the boiling water to cook. Cooking can not be cooked too soft, fish out and put on the board while hot, sprinkle a little cooked vegetable oil, shake the rapid cooling, to mutual non-stick and their own cooling so far, become cool noodles.

Cool noodles eat a variety of ways: (1) mung bean sprouts cold noodles, mung bean sprouts in boiling water to cook off the raw, to keep crispy, put in a bowl, the face covered with cold noodles, drizzled with chili pepper, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic and sesame oil into a flavorful sauce; (2) chicken cool noodles, the basic method of cool with mung bean sprouts cold noodles, the difference is that in the face of the addition of boiled and torn into the chicken wire; (3) three wire cool noodles, the face of the addition of cooked chicken wire, ham and pork.

Fifteen, cold skewers

Hot skewers is a small hot pot, cold skewers similar to gazpacho, but also a string of string to wear up to sell, generally 10 cents vegetarian meat 50 cents. The first thing you need to do is to have a bowl of ice cream or a bowl of silver earrings and then eat a few strings of cold skewers to talk about the eight coats, which is very cozy.

Sixteen, tofu brain

The main program of the tofu brain is the point of soybean flower: the soybean milk filtered, add the appropriate amount of gypsum or brine, cohesion into the tank, stewed for a few hours, will become a tank of white soft soybean flower. At this point, with a thin and round spatula, spatula by spatula will be shoveled into the boiling water with a good thickening powder, and then cut into small slices, so that they are dotted in the translucent thicker broth.

To serve, put a handful of swollen potato flour into a bamboo colander, scald it in boiling water, put it into a bowl with more than 10 seasonings including monosodium glutamate (MSG), chicken essence, white soy sauce, red soy sauce, red oil chili pepper, minced peppercorns, minced ginger, minced sprouts, diced mustard greens, sesame oil, etc., and then serve the boiled tofu brain in the bowl. Only put green onion, celery leaves, crispy soybeans, fried flower nuts, deep-fried noodle is vegetarian tofu brain; then add a handful of silver thread-like chicken breast meat is chicken shredded tofu brain; if you add a spoon with marinade, chili peppers, peppercorns, ginger, cumin, Pixian soybean petals, star anise, Sannai, fennel, rock sugar, refined salt boiled beef broth is beef tofu brain.

Tofu brain store all over the streets of Leshan, a flavor, the most famous when the town of Niuhua Zhu's and Luo's tofu brain. Tofu brain with its unique charm occupies an important position in the life of the people of Jiazhou and enriches the splendid Ba Shu culture.

Seventeen, Han Baozi

Han Baozi was created by Han Yingdu in 1914, and it was the specialty of Chengdu's "Yulongyuan" at that time. At that time, the store's "south shrimp buns" with sophisticated materials, fine production, thin skin, loose foam, full of filling, the entrance into the dregs, called "Chengdu snacks of the best. Later, his son Han Wenhua inherited his father's business and renamed the store "Han Baozi". Over the past 90 years, Han Baozi has maintained its own style and quality, and in December 1990, it was named by the people of Chengdu as "Chengdu's Famous Snacks".

Eighteen, Ma Po Tofu

Raw materials: tofu 10 two (about 400 grams), minced beef, green garlic seedlings, each appropriate amount. Tempeh, bean curd, chili powder, pepper, salt, soy sauce, moderate amount.

Method: with tender tofu, minced beef burned and become. The color of the dish is bright red, tofu tender white, hemp, spicy, fresh, hot, tender, bundled (refers to the shape of the whole), crispy (refers to the minced beef) characteristics. Choose gypsum tofu cut square dices in a bowl, soak in boiling water to remove astringent flavor. Hot frying pan under the vegetable oil, burned to 60% hot, will be finely chopped minced beef stir-fried loose, until the color is yellow, add salt, edamame, chili powder, PI County soybean flap and then stir-fried, plus fresh meat soup, under the tofu, with medium heat until the tofu taste. Then under the green garlic cloves section, soy sauce, slightly burned for a few moments that thickening juice, depending on the juice is thick and bright oil when the bowl, sprinkle peppercorns into the end.

Nineteen, dan dan noodles

Dan dan noodles is a famous Chengdu snack. Flour rolled into noodles, boiled, scooped on the fried ground pork and become. Vegetable noodles thin, crisp marinade, salty and slightly spicy, fragrant, very tasty. This dish is widely spread in Sichuan, often as a feast snack.

Materials: 500 grams of round thin noodles, 50 grams of chili oil, soy sauce, green onions, 35 grams of sesame sauce, 2.5 grams of monosodium glutamate, 100 grams of Sichuan Dongcai, 20 grams of lard, sesame oil.

Cooking method: will be slightly washed Chuandong vegetables, and its and green onions were finely chopped, divided into 5 bowls, and then the other seasonings installed in each bowl to be used; pot of water boiling, the noodles under the pot to cook, and then can be eaten in a bowl.

The most famous of the noodles is Chen Bao Bao's dan dan noodles, which was created in 1841 by a peddler named Chen Bao Bao in Zigong. It was named after a peddler named Chen Bao Bao in Zigong who started selling it along the streets. In the past, dan dan noodles were sold on the streets of Chengdu in two compartments of a medium copper pot, one to cook the noodles and the other to stew chicken or hooves. Nowadays, most of the dan dan noodles in Chongqing, Chengdu and Zigong have been converted into stores, but they still maintain their original characteristics, especially the dan dan noodles in Chengdu, which have the strongest characteristics.

Twenty, lotus velvet layer of pastry

Raw materials: flour, pork fat (slightly frozen), lotus velvet filling, powdered sugar, water, refined oil, cochineal food coloring moderate, canned fruits moderate.

Method:

1. Filling molding: lotus velvet filling rolled into uniform balls, powdered sugar and food red carmine sugar.

2. Dough modification: 150 grams of flour plus pork fat, rolled on the board into a shortbread dough, 300 grams of flour plus 50 grams of pork fat, 100 grams of water, on the board to make the oil and water dough.

3. Production of molding: oil and water bread into the shortening surface, and crisp into the shortening dough, rolled into a round strip, the next dose into a uniform round cake billet, pressed into a round skin, respectively, wrapped into the filling, rolled, pressed into a round cake, placed for about 15 minutes, to be hardened cake billet, the edge of the cake billet with a razor blade in the filling of an even cut in a circle to the center of the.

4. Matured: pan on a low heat, under the refined oil, burned to about 60 degrees Celsius, sequentially into the biscuits, deep-fried until the layer, floating, ripe can be.

5. Plating: fruit garnish, respectively withdrawn on the carmine sugar.

Features: crispy layer clearly, soft texture, sweet and moist flavor, equipped with sweet soup consumption is most suitable.

Twenty-one, cold noodles

Sichuan's cold noodles also divided into white and yellow cold noodles, can be eaten cold or hot. Put the seasoning is not the same. Raw materials are also different. White cold noodles is Sichuan cold noodles, yellow cold noodles also called rice tofu, is peas as raw materials.

Twenty-two, mash

Mash color white juice clear, sweet, thick and fragrant. It has the function of tonifying qi, generating blood, activating channels, promoting menstruation and moistening the lungs, and in summer, it also has the function of clearing heat and relieving heatstroke. In Sichuan, people cook mash with pot kui (a kind of white flour cake), doughnuts, glutinous rice flour, eggs, etc.; in summer, it will be boiled with water and sugar, and ice cubes can be used as refreshing beverages; mash is also an indispensable condiment in many Sichuan delicacies.

Twenty-three: Noodles in Milk Soup and Potter's Chicken

The noodles in milk soup get their name from the milk-like broth. Store in the first night will be pig bones, chicken bones into the pot, with a slight fire boiled, until 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.

Qionglai's bowl of chicken can also be called spicy chicken pieces, because in the past often mounted in a cone-shaped earthen bowl to sell, people customarily called the bowl of chicken. It is the choice of local rooster, after slaughter, hair removal, cut belly, cooked, fished up to dry and then pick the bones to the head, with a fast knife sliced into uniform slices, neatly arranged in the basin or a large plate, and then drizzled with red oil chili pepper, fried sesame seeds, pepper, soybean oil, monosodium glutamate, spices, juices and other seasonings, the aroma is said to be overflowing, let a person salivate. Due to the different recipes for seasoning, the flavor of the bowl of chicken is also very different. Listen to the locals say, some or ancestral secret recipe miles.

The best way to eat here is with milky noodles and chicken. Pick a chopsticks fragrant milk soup noodles, clip a piece of delicious potting chicken, eat your hot, numb, crispy, appetite suddenly open, really wonderful. Even in the cold winter will eat the body heat. The company's website is a great source of information about the company's products and services, and the company's website.

Twenty-four, pig's feet

Luzhou pig's feet, the selection of materials carefully, the production of fine, excellent quality, with its patties and flavor and sticky soft and not sticky teeth of the unique style, become one of the famous snacks in Luzhou. There are two types of Luzhou piglets: salty and sweet. The salty filling is made of fresh pork, asparagus, scallion, monosodium glutamate, refined salt, etc. The sweet filling is made of white sugar, sesame oil, orange red, cinnamon sugar or rose sugar, and sesame seeds. For the stuffing, 80% of the cooked glutinous rice and 20% of the dried rice are used as raw materials. Just steamed pig's ear poi white and glossy, as if it were a boiled piglet, hence the name.

Twenty-five, yellow poop

Luzhou yellow poop color golden, rich aroma, taste sweet patties and. It is unique in that the wrapper is made of ginger leaves, and the aroma of the yellow poi comes from the aromatic oil contained in the ginger leaves. The aroma of the freshly steamed yellow rice is very fragrant, and when it cools down, it can be sliced and fried, or put into the Jiaojiao trough of water and boiled for consumption, which has a unique flavor.

Twenty-six, white cake

Luzhou white cake on the choice of cooked rice, sugar, cinnamon, lard as raw materials, another delicacy called white cake, is sugar rice cake. It is as big as the mouth of a water glass, shaped like a flying saucer, and will be dotted with a small red dot in the center. Fresh white cake is sold on the street, and the steaming hot white cake smells of rice and is always packed in a brand-new bamboo basket, which is enjoyable for the senses of sight, smell and taste.

Luzhou white cake, known as a flavorful snack Luzhou white cake, produced in the 1920s, "Sanyiyuan" white cake store, with the best, tender, fragrant, sweet, refreshing characteristics of the famous Sichuan, become a kind of breakfast for young and old, and some of them are also in the feast as "over the" snacks. Some of them are also used as "mid-day" snacks at feasts. The name of white cake has been around for a long time. Luzhou white cake selection of high-quality rice, sugar, cinnamon sugar, lard as raw materials, refined sugar method, so the full name of cinnamon lard sugar white cake. Luzhou white cake is famous for its "beauty, tenderness, fragrance, sweetness and crispness". The white cake just out of the cage is white, moist, fragrant and appetizing.

Twenty-seven, Longan Baozi

Snow-white special fine flour, fermentation, plus sugar and lard kneaded, made with the hand like satin smooth and soft buns skin; purchase of pork before the clamping of the hind legs, chopped into a silk scarf without a scarf off the meat froth, add a variety of seasonings, and poured into the simmering stewed mellow chicken juice; stirred into the fragrant meat filling. To make the meat more flavorful and melt the crumbs in your mouth, add tzatziki mushrooms.

Twenty-eight, stilted beef

Legend has it that in the early 30s, the people were poor, poor and sick. Leshan has a good long Chinese herbal medicine, proficient in the art of manifold Luo old Chinese medicine. This old man with the heart of saving the world, in Leshan Suji town riverside, hanging pot cooking medicine, relief passers-by. Luo old Chinese medicine to see each other, this soup medicine to prevent disease and quench thirst, and even some people even drink a few bowls of hunger, so Luo old doctor will be discarded by large families of cattle intestines, tripe after washing into the soup pot, add some spices. Boiled out the flavor is very delicious, specially come to drink LuoYi endless, the river soup pot has been supplied not long. Later, later generations will follow Dr. Luo's cooking method to set up stalls in the market. At first, the operator set up a table has no stools, they tied a rope on the foot of the table to sell soup to the guests, the guests stilted one foot on the rope, one hand with the soup to eat, so it was named stilted foot beef soup.

Twenty-nine, frame burning white meat

Thirty, mouth watering chicken

Information: ubiquitous earth son rooster 1000 grams, 10 grams of pepper oil, 10 grams of sugar, 10 grams of sesame seed paste, 30 grams of ginger and garlic juice, 30 grams of sesame oil, 10 grams of green onion, 30 grams of cooking wine, 20 grams of cooked sesame seeds, cooked oil chili pepper 50 grams of red soy sauce 10 grams of cooked peanuts 25 grams of vinegar 10 grams of MSG 25 grams.

Method:

1, the live chicken slaughtered and washed, feet and wing tips, into the boiling water blanch to remove the blood, and then fished up and rinsed with water. Pot mixed with water to 70 degrees Celsius into the chicken, into the onion joints, ginger, peppercorns, cooking wine, salt, cook to just break the pot, into the cold soup, soak, to be cold and then picked up, chopped into strips into a concave container.

2, will be red soy sauce, ginger and garlic juice, sesame paste, cooked oil chili, pepper oil, sugar, vinegar, monosodium glutamate, red oil, sesame oil in a bowl into the juice drizzled on the chicken strips, sprinkled with sesame seeds, peanuts, scallions that is.

Specialties: This dish is very careful to choose the main ingredients, must be domesticated soil boy rooster, focus on seasoning, spices, set of spicy, fresh, tender and cool in one. It is known as 'Famous for three thousand miles of Sichuan, the flavor of the twelve states of Jiangnan'.

Thirty-one, the glass shumai

Materials: flour, cabbage, lean pork, pepper, salt, monosodium glutamate (MSG), cooking wine, sesame oil

Steps: top quality flour and water into a hard water dough, pulled into a 10 grams of a dosage, flattened and rolled out into a crust, overlapping sheets of crust, placed on the side of the case, the edge of the crust with a stick knocking pressure, so that it becomes a ruffle-like skirt; cabbage Boiled water, slightly boiled, pressure-dried water, cut into pieces, chopped lean pork, fat boiled and cut into pieces, the above three ingredients with ground pepper, salt, monosodium glutamate, cooking wine, sesame oil into a filling; take the skin in the hand, the middle of the filling into the filling, and slowly the skirt upward copied, pinched into the shape of a cabbage, the filling is placed at the bottom of the steamer basket with the steam of the atmosphere, steaming to three minutes or so, open the cage sprinkled with water once, and then steamed until cooked into the traditional.

Traditional snacks. Siu mai is popular throughout the country, Chengdu's siu mai has a thin skin, filling, beautiful shape, meat and vegetables, rich in nutrients. Glass shumai because of its thin skin, cooked skin material soaked in oil was translucent, through the skin can also see the filling, so the name.

Thirty-two, pot kui

Sichuan is known as the kingdom of pot kui, everywhere in the city and the countryside, regardless of elegance and vulgarity everyone ate. Eight flavors on the look, Sichuan pot kui varieties, sweet, salty, white flavor, five spices, etc.; from the ingredients, there are sesame, salt, onion oil, brown sugar, fresh meat, etc.; from the production method, there is a package of crispy, catching crispy (wiping crispy, fried crispy), hollow, oil spinning, sugar mixing and so on. Chengdu alone has more than thirty common varieties. Street stalls at the end of the food stalls are sold; famous snack stores have its place; and even high-level banquets can also see its shadow. There is this for the early morning, with it to beat the tip, with it with the flavor of the dishes, in short, like to eat a lot of people. Eat fat intestines on the noodle with it, a mouthful of powder a mouthful of pot kui, meet ah, or torn into small pieces, soaked in soup is also very good, the flavor blend.

Thirty-three, egg baked cake

Legend has it that during the Daoguang period in the Qing Dynasty, Chengdu, Wenmiao Street, next to the Shilu Academy, an old man surnamed Shi Shi from the children to do the "Auntie's Feast" in the inspired, and then eggs, fermented flour with the right amount of brown sugar, baked and fried in a pan and become. Because of the tenderness and crispness of the number, the taste is particularly good, so it has become a famous snack. Nowadays, there are white sugar and brown sugar mixed with egg baked cake, and there are honey modulation. When baking, some add into the sesame, walnuts, peanuts, cherries and other different fillings; some also into the meat, vegetable fillings, baked savory flavor, egg baked cake varieties more and more rich.

Thirty-four, barbecue

Thirty-five, fried lobster

Information: 1000 grams of glutinous rice, 150 grams of brown sugar, 50 grams of sesame, 250 grams of soybeans.

Method:

1. Wash the glutinous rice, soak for 12 hours, and then wash, pour into the steamer, steam over high heat, sprinkle 1-2 times in the middle of the water, and then turn out of the steam and pour in the barrel, mixed with an appropriate amount of boiled water, with a lid on the cover, to be the water into the rice, pounded with a wooden stick velvet (or twisted into velvet with the winnowing machine), that is, into the patty cake billet.

2. Brown sugar into 300 grams of water, boiled into sugar juice. Sesame seeds, soybeans, respectively, fried, ground into fine powder.

3. Patty cake blanks are divided into 10 parts, and then each part is divided into 3 lumps, that is, by hand, 3 times, continuously thrown to the wooden plate, issued three times and popped into the dustpan with soybean noodles, so that each lump is evenly wrapped in soybean noodles, and then drizzled with sugar, sprinkled with sesame noodles that is.

Features: The three cannons of glutinous rice are soft and sticky, sweet and savory.

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