Sichuan is the province with the largest rabbit head consumption in China, accounting for 90% of the country’s rabbit head consumption. It is affectionately called "gnawing rabbit heads" in Chengdu. Sichuan people eat them as soon as they buy them like snacks. It is a must-eat food in Chengdu. It is said that the reason why locals are obsessed with biting rabbit heads is because they know that there is no meat. , but still happily dismantling a rabbit head according to more than a dozen procedures. Although the meat of a good rabbit head is not much, the meat is delicious and the brain is tender and delicious, making people unable to stop eating it. Braised rabbit heads are also available in spiced and spicy flavors. When you eat them with cold beer, it is a real pleasure. Many people not only eat in the store, but also pack dozens of them back afterwards, which shows the charm of braised rabbit heads.

Rabbit dices

Rabbit meat can be said to be a home-cooked dish on Sichuan people’s dining tables. There are many local rabbit meat restaurants, the most famous of which is "Second Sister Rabbit Cubes" , Shu Er has eaten it before. The rabbit meat from Er Sister’s house has more meat and less bones. Coupled with the store’s secret seasoning method, the rabbit meat is tender and delicious. It is very tasty when soaked in red spicy oil, with a hint of spiciness. Slightly sweet, it fills your mouth with fragrance after eating. If you can’t tolerate spicy food, you can also try the five-spice braised rabbit.

Korean steamed buns

Baozi is one of the most common staple foods in China. When he arrived in Chengdu, Shu Er was attracted to eat Korean steamed buns. This brand has a history of more than 80 years. Now, it offers both a la carte and set menus (similar to Qingfeng Baozi Shop). The store has barbecued pork, ham, three delicacies, mushrooms, bean sprouts, fresh meat, mushrooms and other flavors. Shu Er tried the ham and mushroom ones. The skin was a bit thick and the fillings inside were relatively fine. I just went for a brand. .

Burning noodles

Burning noodles are a specialty of Yibin, Sichuan. In the past, they were also called fried dough stick noodles. Because this kind of noodles is heavy in oil and basically does not add any water, each noodle is burned a little. It can be ignited, hence the name. Although it is oily, the noodles seem to be dry and have a distinct alkaline taste, so you must eat them with the soup; the main vegetables are bean sprouts and chopped peanuts. If you feel that the taste is not exciting enough, you can add more spiciness, which will make it even more "burning"!

Egg Baked Cake

Egg Baked Cake is a Sichuan specialty snack. It is made by mixing eggs, fermented flour and brown sugar on a pan and frying until tender and golden. , tastes tender and refreshing, soft and moist, and rich in nutrients. Egg cakes can be sweet or salty depending on the fillings. Common fillings include sesame, eight treasures, candied dates, assorted vegetables, fresh meat mustard, ham, golden hook, crab roe, etc. Rat Er recommends that you try both flavors.

Maocai

Some people say that Maocai is a hotpot for one person, while hotpot is a Maocai for a group of people. "Mao" means to put the vegetables in the soup base and pick them up when they are cooked! Shu Er thinks it is basically the Malatang that we are all familiar with. The meat and vegetables are separated and put in a bamboo drain, and then cooked in a soup pot. However, when eating maocai in Sichuan, coriander, green onion and Sichuan black beans are sprinkled on it.

Ice powder

The ice powder here is not the familiar Sichuan jelly, but also a local dessert sold along the street, just like the Guiling paste in Guangdong. Eat too much in hot weather After it’s spicy, order a bowl of cool and sweet ice powder on the roadside, with brown sugar, peanuts and raisins added to it, just in time to relieve the heat. Almost every hot pot restaurant in Sichuan also has ice powder as a bonus.

Yeerba

This is a snack eaten before and after the Qingming Festival in Sichuan. It is also a rice dumpling with fillings made of glutinous rice flour and rice flour dyed green with moxa leaf water. . The fillings inside include fresh meat fillings and sweet sesame paste fillings, which you can still eat during this time of year.

Tianshui Shuihui

This is Shu Er’s favorite Chengdu noodles. The preparation of Tianshui Shui is very simple and does not use many ingredients. The secret lies in the sauce of the noodles. It is processed from soy sauce and sugar. Unlike the delicate Soviet-style noodles, the noodles in Tianshui are chubby, as thick as chopsticks, and can't fit a few noodles on a plate. They are topped with chili oil, secret soy sauce, white sesame seeds, minced garlic, Sichuan peppercorns, celery and coriander are spicy yet slightly sweet, and the noodles are very chewy. It is a delicacy that many wandering Sichuan people will never forget.