Chengdu Top Ten Cuisine Pictures
Chengdu Top Ten Cuisine Pictures, Chengdu is the capital of Sichuan Province, Chengdu's cultural heritage is very long, many ethnic groups have flourished in this beautiful part of Chengdu, so the following is to share with you the top ten cuisines in Chengdu pictures.
Chengdu top ten food pictures 11, potting chicken
As a traditional Sichuan snacks, from the Qing Dynasty has been passed down for hundreds of years. Crispy skin and tender meat, spicy and fragrant, sweet and salty characteristics, easy to eat, a variety of flavors to choose from, with a special chicken soup and rice can be casual taste, but also the right as a meal.
2, pot pot rice noodles
As a hot and sour boiled righteousness of the signature, rich in flavor. Their kimchi is authentic Sichuan flavor, earth altar cellar, sour and refreshing; the soup base is also very rich, a pot of soup, nutritious and delicious.
3, Shuangliu mom rabbit head
rabbit so lovely, spicy more delicious Oh ~ meat tender rabbit head, taste pure, aftertaste of mellow spicy seasoning, the achievements of the taste of pure mom rabbit head.
4, Baijia fat intestines powder
Originally from the end of the Qing Dynasty, so far there has been more than 100 years of history. Vermicelli is crystal clear, the soup bowl red and white, the entrance is spicy and fragrant, the taste is timeless, renowned in all directions. Coupled with a crispy and numbing pot helmet, it is a feast for the palate.
5, egg baked cake
is a traditional snack in Chengdu, Sichuan Province, began in the Qing Dynasty, and now there are still many vendors on the streets of Chengdu, picking up the sales, fragrant, golden, soft, moist, crispy skin, nutritious, young and old to play the most suitable.
6, three cannons
Mainly made of glutinous rice, because when throwing glutinous rice balls, three cannons, such as the "projectile" as, "when, when, when" sound, divided into "iron, when, when, when" sound, the "iron" sound, the "iron" sound, the "iron" sound, the "iron" sound, the "iron" sound, the "iron" sound, the "iron" sound, the "iron" sound, the "iron" sound. The three cannons are divided into "iron cannon", "artillery" and "gun cannon", so they are called "three cannons".
7, lampshade beef
It is sliced from the tendon of the hind leg of the cow, after marinating, drying, baking, steaming, deep-frying, frying, and other processes made. Because of the thin and wide slices of meat, can be through the shadow of the lamp, the effect of folk shadow play and named, has a history of more than 100 years, the flavor of spicy and fresh crisp, chewing, aftertaste.
8, Liang cake
The main raw materials for the rice, well water, brown sugar, taste sweet sand soft, eaten refreshingly delicious, and detoxification of pus, diuresis, swelling, clearing the heat to remove the dampness, spleen and diarrhea effect.
9, Ye'er Ba
is the western Sichuan farmers Qingming Festival, the Spring Festival of Sichuan traditional food, selection of materials, fine craftsmanship, with the color of green shape beauty, soft and crisp features, with glutinous rice flour bread hemp velvet sweet filling or fresh meat salty filling, placed in a strong fire steaming, fragrant nourishment, mellow sweet and crisp, Lotus flavor, the dish divided into two flavors, the salty and fresh taste. It's a deliciously salty, fresh and savory dish.
10, husband and wife lung slices
No husband and wife of the husband and wife lung slices, in fact, cow scalp, cow heart, cow tongue, tripe, beef, and do not use the lungs. Husband and wife lung slices large and thin, Po sticky flavor, spicy and fragrant, tender and dregs.
Chengdu Top 10 Food Pictures 2Dan Dan Noodles
Dan Dan Noodles, as the name suggests, are noodles sold on a stretcher. In the old days, the vendors used to beat coconuts while selling, and when locals heard the sound, they couldn't help but step outside to find out what was going on.
It's usually just a dry noodle dish, specializing in ingredients, or a chicken soup with dried meat and chicken broth. The noodles are usually thin, and there are seven different oils and four different toppings. The seven oils are: chili oil, pepper oil, sesame oil, mustard oil, fennel oil, garlic oil, and chicken oil; and the four ingredients are green onion, ginger, pepper, and winter vegetables (or dried pickles).
Lai Tangyuan
Lai Tangyuan was first created in 1894, when a peddler named Lai Yuanxin made his living selling Tangyuan along the streets of Chengdu, making Tangyuan not only thin-skinned, but also delicate and moist, with more than ten kinds of fillings such as black sesame seeds, white sesame seeds, peanut kernels, walnuts, iced oranges, bean paste, etc. They were very fragrant and tasty. Long time famous, they opened their own business, and to "Lai Tangyuan" as the name.
Lai soup dumplings are characterized by not rotten skin, do not show filling, do not mix the soup, when eating is not sticky chopsticks, not sticky teeth, not greasy mouth, can be said to be in the production of dumplings on the peak! The secret is to mix in the glutinous rice to make powdered dough, so that it will not rot after a long time of cooking, and the more it is cooked, the more it pops. The sesame filling is filled with chicken fat, so it has a soft and sweet flavor. It can be soaked in soup or eaten dry with sugar and sesame sauce.
Dragon Dumpling
Szechuan people call wontons "Dumpling", and Dragon Dumpling is one of the best. The name of the restaurant comes from the fact that the three fellows had been discussing the opening of the restaurant in Chengdu's "Thick Flower Tea Garden", so they took "Dragon", the harmonic sound of "Thick", as their name, which has the meaning of "Dragon" and "Dragon". The name "Nong" was taken from the Chinese character for "dragon", which means "dragon", "tiger" and "prosperous business". The thin skin and tender filling, smooth and fresh aroma, thick soup and white color of the copra they made soon became the only one in the city of Chengdu. The secret is to use only pork thigh meat to mix the filling, while the soup is flavored with pepper, ginger, sesame oil, Sichuan salt and chicken oil.
Husband and Wife Lung Slices
There is an interesting story about the origin of husband and wife lung slices. The story goes that a couple named Guo Zhaohua and Zhang Tianzheng made a living selling spicy beef lung slices. The two went out early and came back late, hard work, from the basket selling, stalls to attract customers, to open a store to operate, finally broke out of the name. Their raw materials are beef heart, tongue, tripe and beef, and did not use any beef lungs. In order to distinguish themselves from other lungs, they call themselves "husband and wife lungs".
Douhua
Douhua in Chengdu is the bean curd brain of the northern population, although the ingredients are the same, but Douhua in Chengdu can be salty or sweet, spicy or ice drunk, with pickled vegetables, deep-fried noodle cakes, fruits ...... in Chengdu, is quite popular! In Chengdu, the favorite way to eat bean curd is not generally more fancy, and the tofu brain in the north is slightly monotonous. In Chengdu, douhua is a must-try snack.
Longan Buns
The longan buns in Chengdu are a very old traditional snack in Sichuan. It is made by fermenting the dough and then kneading it with sugar and lard, so there is a slight sweetness in the flour. In fact, sugarcane started to be planted very early in Sichuan, and when chili peppers didn't arrive in Sichuan, sweetness was the 'flavor' that was pursued by the mainstream of the people in Sichuan.
The meat mixture is made from the front and back of the leg of the purchased pork, and the rich chicken juice from the stew and the mushrooms from the mountain treasures, mixed and stirred into a fragrant meat mixture. The taste of the meat is very delicious.
San Da Cannon
San Da Cannon is a traditional snack in Chengdu, Sichuan Province, which is both edible and playful, and is very much in line with the humorous and witty character of Sichuan people. The snack is mainly made of glutinous rice, because when throwing glutinous rice balls, the three cannons are like "projectiles", making a "dang, dang, dang" sound.
Divided into "Iron Cannon", "Fire Cannon", "Gun Cannon", so the name is always called "Three Cannons". Eat with "old yin tea", a unique flavor. The three cannons have the characteristics of sweet and savory, not greasy, not sticky and slag, and inexpensive. The main ingredients of the three cannons are glutinous rice, brown sugar, sesame, soybean, sweet flavor.
Zhong Shui Dumplings
In Sichuan, dumplings are not a staple food, but a snack, so northerners should not think that it will be a big enough portion in Chengdu. Zhong Shui Dumpling, known as Shui Jiao, is a traditional snack in Chengdu, Sichuan Province. The dish was created in the 19th year of the Guangxu era, and was also known as "Lizhi Lane Dumplings in Red Oil" because of its location on Lizhi Lane at the beginning of the business and its heavy red oil flavoring. Zhong Dumplings are filled with pork and no other fresh vegetables, and are served with a special red oil drizzle. The dumplings have a thin skin, tender filling, and delicious flavor, making them famous in Sichuan and Chongqing.
Rabbit Head
There is no other city in China where a beautiful woman loves rabbit head as much as she does in Chengdu. Rabbit head is a must for Chengdu people to cool off from the summer heat and have a beer, and it is especially popular in summer when you can see rabbit head sellers in the streets. The flavors are five spice, spicy and so on. Eating method is to separate the head of the upper and lower jaw, and then carefully nibble while sucking, all the flavors are all in this suck a suck, especially the beautiful women in Chengdu to eat up, is simply a unique street scene, mouth-watering.
Cold Noodles
Finally, let me talk about the cold noodles that can be found all over Chengdu. Lao Tzu said, "The way is simple, the great and the small are not perfect." The only snack in Chengdu that has made a big difference is the cold noodles! A bowl of cold noodles, a spoonful of red oil, convergence of a tantalizing aroma, so that people instantly secrete a lot of saliva, after eating, March will not forget ah!
With the simplest ingredients, to make the most complex, the most intoxicated flavor, it is estimated that only the Chengdu people can have such a show of mind. Confucius said, "In Qi, I heard "Shao", and I didn't know the taste of meat for three months, and I said, 'I don't want to be the music to this.'" Confucius heard extraordinary music, can forget the taste of meat. And only the cold noodles in Chengdu can make you still remember its flavor in three months, right?
Chengdu top ten food picture 3What are the special snacks in Chengdu
1, husband and wife lung slices.
Husband and wife lung slices, bright red color, soft and tender texture, spicy and strong flavor. The color is red, the texture is soft and tender, and the taste is spicy, thick and fragrant. A large celadon plate of newly mixed sliced lungs on the table, red oil color, color translucent; put the chopsticks in the mouth, it feels spicy and fragrant, soft and smooth, crispy tendons, soft rice, tender and dregs.
Nutritional value: warm tonic spleen and stomach, warm tonic liver and kidney, blood warm menstruation, protection of gastric mucosa, liver and eyesight, increase high temperature resistance to disease, promote human growth and development. Among them, tripe contains protein, fat, calcium, phosphorus, iron, thiamin, riboflavin, niacin, etc. It is suitable for people who are weak after illness, insufficient qi and blood, malnutrition, weak spleen and stomach.
2, Dan Dan noodles.
Dan Dan Noodles is a famous local traditional noodle snack in Chengdu and Zigong, Sichuan Province, which is said to have been named after the pickers who sold noodles on the streets with their burdens. Dan Dan noodles are made by rolling flour into noodles, boiling them, and scooping them with stir-fried minced meat. The noodles are thin, the marinade is crispy, salty and slightly spicy, and the aroma is very tasty. Now dan dan noodles have been all over the place, although the practice is a little different, but because of its delicious by the people around the favorite, has become a kind of home-cooked food snacks.
3, dragon hand.
Dragon copied hands, thin skin stuffing tender, smooth and fragrant, soup thick color white, is a famous traditional snack in Chengdu, copied hands is the Sichuan people on the wonton special call. The name of "Long Dumpling": Chengdu's "Long Dumpling" was opened in 1941 in Chengdu's Yuelai field, moved to Xinji field in the early 1950s, and then moved to the south section of Chunxi Road in the 1960s, which has a history of more than 70 years so far.