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Crispy potato sauce
When it comes to China cuisine, there is always one place that cannot be avoided, and that is Sichuan. Sichuan is famous not only for hot pot, but also for all kinds of snacks, which have various colors and tastes. This is the utopia of every food lover. When you travel to Sichuan, you must try twelve kinds of snacks, or you will go there for nothing to see which one you prefer.

The first kind: Bobo chicken.

Bobo chicken is a famous traditional snack in Sichuan. "Bowl bowl" means basin and jar in Sichuan dialect. All kinds of side dishes are placed on bamboo sticks and soaked in special soup, which is made of chicken soup and red oil. It tastes spicy and delicious. Every dish has its own flavor, the meat is smooth and elastic, and the dish is crisp and tender. You will love it if you eat it only once.

The second type: sweet water surface

Although you don't look at the small bowl on the sweet water, it can open a new door for you to eat noodles. The taste of noodles is strong and tough, and there is a perfect balance between sweetness and spicy. The sauce has just been hung evenly, the hot sauce and sesame seeds are fully mixed, and the sweet water is covered with hot sauce, which is amazing in one bite. It is the kind of comfortable and non-greasy taste in my mind.

The third kind: sugar oil fruit

Sugar and oil fruit is one of the three wonders of Qingshiqiao. With the growth of several generations of old Sichuanese, the main raw material is glutinous rice flour. Candy seeds are yellow and bright, crisp outside and waxy inside. After cooling, the glutinous rice inside will shrink and become a small hollow fruit with a crisp taste. The rich fragrance of sugarcane mixed with sesame oil is not sweet at all.

The fourth kind: cold noodles with shredded chicken

If you must choose a staple food in the sultry summer, it must be the first choice for cold noodles and shredded chicken in old Sichuan. Cook the chicken breast, tear it, mix in the noodles, and pour in the sauce and oil. Sesame sauce is mellow, noodles are smooth, shredded chicken is delicious, and the overall taste is sour and greasy, cool and delicious. After wolfing down a bowl, you feel calm and can easily bring some comfort in summer.

The fifth type: brown sugar Baba

Brown sugar Baba is a traditional Sichuan snack, which is made of soybean powder, brown sugar and glutinous rice. Deep-fried Bazin is crispy outside and waxy inside. Bazin's surface is sprinkled with salty sweet bean powder, and finally with brown sugar juice. The sweetness of brown sugar comes first. The more you chew, the more you can feel the fragrance of Bazin. Your mouth is full of delicious breath, and you will be smoked if you take a bite.

Sixth: Tangyuan.

Tangyuan is a traditional name with Sichuan characteristics, and it also belongs to one of dessert recipes. Soft glutinous dumplings are fragrant and refreshing, but not strong. Adding slightly sweet medlar and glutinous rice, and then embellishing osmanthus, is the icing on the cake. A spoonful at the entrance, the multi-level taste blooms in the mouth, and every bite is intoxicating.

The seventh kind: bangbangji

Someone once said that a great chicken can eat three meals: the first meal is meat, the second meal is rice covered with meat, and the third meal is noodle soup. Every meal is delicious. The chicken is tender, spicy and fragrant, and its taste is smooth and natural. Authentic old Sichuan spicy and salty, all in this bowl of chicken.

Eighth: Yibin burning noodles

Burning noodles is one of the famous snacks in Yibin, Sichuan. It is said that because its noodles are dry and oily, it will ignite at a little, so it is named burning noodles. Burning noodles are bright red in color and delicious in taste. They are hemp, fresh, fragrant and tough, which makes people feel fragrant and can't stop moving chopsticks.

Ninth species: Yebal

Leaves are a traditional food in Tomb-Sweeping Day and southern Sichuan during the Spring Festival. Its color is as clean as milk and it is wrapped in green leaves. It is mainly made of sweet stuffing with bean paste and salty stuffing with fresh meat. The taste is fresh and moist, rich in lotus fragrance, salty and delicious. Although soft and sticky, it is a rare green and delicious snack.

The tenth kind: sad bean jelly

Do you know why jelly can be described as sadness? There are two ways to say this. First of all, bean jelly is too spicy, which makes diners cry. The second one is bean jelly made by Hakkas living in Sichuan. Tears filled my eyes when making it. Either way, you can't resist the delicacy of this snack. Fresh and spicy sauce with tender and smooth bean jelly makes it cool and smooth to eat, and every bite stimulates the taste buds, which is spicy and enjoyable.

Eleventh place: crispy potatoes

After frying, the potato skin is like a crispy rice crust. It tastes crunchy, and it's especially soft inside. When it is hot, you can feel the heat of the potato fragrance overflowing from the taste buds, and you can season it according to your personal preference. However, the best way to eat it is to mix it with pepper roots, which can further enhance the taste.

Twelfth species: tofu pudding

Tofu pudding is a representative food that embodies the aura of Sichuan and Chongqing. Cheap and delicious. A bowl of tofu pudding and a plate of Chili oil will reach the extreme. Tofu pudding tastes tender and smooth, slightly sweet, and has no bean smell. Wrapped in Chili oil is really spicy and appetizing. It is a good dish to refresh and relieve boredom in summer.

To understand the soul of a city, we must understand the food of a city. In Sichuan, which is mainly spicy, every food contains the warm care of the local people, and we can all taste its unique human flavor. If you eat in China and taste in Sichuan, do you know what other specialties you must eat when traveling in Sichuan? Welcome to discuss further in the comments section.