Ranking of famous snacks in Chengdu: 1. Husband and wife beef lung slices. It is said that in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua who, together with his wife, made and sold cold beef lung slices. The couple personally operated it and walked around the streets.

, carrying a basket and hawking.

Because the cold beef lung slices they sell are carefully made and have a unique flavor, they are deeply loved by people.

In order to distinguish them from other beef slice stalls, people call them "couple's beef slices".

After the establishment of the restaurant, the restaurant became more particular about the ingredients used. Beef, heart, tongue, tripe, scalp, etc. were used instead of the original single lung, and the quality improved day by day.

Husband and wife's lung slices, red and bright in color.

The texture is soft and tender, and the taste is spicy and fragrant.

The view is green, red and green, and the Jin River is undercurrent.

A large celadon plate of freshly mixed lung slices was brought to the table. The red oil was rich in color and the color was translucent. When you put the chopsticks in your mouth, you will feel spicy and delicious, soft and glutinous, smooth, crispy and soft, and tender.

2. Long Chao Shou Long Chao Shou has thin skin, tender filling, smooth and fragrant soup, rich soup and white color. It is the best snack in Chengdu.

The name of Long Chao Shou is different from that of Zhong Shui Dumplings. It is not that the boss’s surname is Long, but that three guys discussed opening a Chao Shou shop in the “Nonghua Tea Garden” and named it the homophony of “Dragon” (龙), which also means “dragon rising and tiger leaping”.

”, meaning business is booming.

3. Zhong Shui Dumplings The main difference between Zhong Shui Dumplings and Northern Dumplings is that they are all stuffed with pork and do not add other fresh vegetables. They are topped with special red oil when served. They are slightly sweet and salty, spicy and have a unique flavor.

Zhong dumplings have thin skin (10 dumplings weigh only 50 grams), refined ingredients (fine flour, selected pork with tendons and skin removed), and tender fillings (it all depends on controlling the temperature and moisture during processing to make the fillings tender and stale).

, delicious flavor (all depends on the auxiliary ingredients, red oil, and original soup).

Zhong dumplings are all meat, with no vegetables in the filling. They taste spicy and sweet, which is very delicious.

4. Dan Dan Noodles Dan Dan Noodles are one of the famous snacks in Chengdu. They are rolled into noodles with flour, cooked, and topped with fried minced pork.

The cooked noodles are thin, the marinade is crispy and fragrant, salty and slightly spicy, fragrant and very delicious.

This dish is widely spread in Sichuan and is often served as a snack at banquets.

5. Fat rice rolls Authentic rice rolls are made from the finest sweet potato flour, rapeseed oil, dried red peppers, Sichuan peppercorns and other raw materials. The soup is made from fat intestines, pork bones, etc. and a variety of seasonings.

The red oil is fragrant, there are dots of moldy dried vegetables and mustard mustard, and the fried soybeans are brown and round.

The vermicelli is glutinous and soft, leaving a fragrant aroma in your mouth.

Picking up the trembling sausage and putting it into your mouth, you will feel the delicate aroma, smooth and chewy, the vermicelli is crystal clear, the soup bowl is red and white, and the mouth is spicy and delicious. It is definitely unforgettable!

Chengdu people like to make the sausages into sections and then tie them into a ring. This kind of section-by-section sausages is also called "Jiezi".

When many people eat fat rice rolls, they feel that the rice rolls in the bowl are not enough, so they add a separate piece of rice roll, which costs 2-4 yuan.

6. Taro Chicken Taro Chicken is another delicacy in Sichuan cuisine that is full of color, flavor and flavor.

Stew selected chicken and taro together, with pepper, green onion, ginger and other condiments. Of course, the most important thing is not to use red oil.

The chicken is smooth and delicious, the taro is crispy but not rotten, and the melt-in-your-mouth feeling is truly unforgettable.

7. Ye'er rake Ye'er cake, also called moxa bun, was originally a traditional food of farmers in western Sichuan during the Qingming Festival.

In 1940, Xindu Tianzhai Snack Restaurant carefully restructured the Ai Mo and renamed it Ye'erba.

Ye'er cake is made with careful selection of materials and fine craftsmanship. It has the characteristics of green color, beautiful shape, softness and refreshing taste. It is one of the famous snacks in Sichuan.

Use glutinous rice flour to bake the sweet stuffing with sesame paste or fresh meat and salty stuffing, wrap it with fresh orange leaves, and steam it over high heat.

It is characterized by fresh and moist fragrance, sweet and refreshing taste, and delicious salty taste.

8. Steamed pork with rice flour. Steamed pork with rice flour is glutinous and fragrant, crisp and refreshing, soft, tender, sweet, fragrant, salty, rich in taste and mild in food habits.

It is made with the main ingredient skin-on pork belly, rice and other seasonings.

The "steamed pork" can be either fat or thin, red and white, tender but not greasy, and the rice noodles are oily and rich in flavor.

When the dish is ready, the old lotus root is used as the base. It is pink in color, glutinous and fragrant, which adds to the color.

9. Egg Baked Cake According to legend, during the Daoguang period of the Qing Dynasty, an old man named Shi next to the Shishi Academy on Wenmiao Street in Chengdu was inspired by the "Auntie's Feast" hosted by his children. He mixed eggs, fermented flour, appropriate amount of brown sugar, and put it on a pan.

Made by roasting.

Because it tastes tender and refreshing, and has a particularly good taste, it has become a famous snack.

Today's egg cakes are mixed with white sugar, brown sugar, and honey.

When baking, some add different fillings such as sesame seeds, walnuts, peanuts, cherries, etc.; some also add meat fillings and vegetable fillings to bake out the salty and delicious flavor, and the varieties of egg-baked cakes become more and more abundant.

10. Three Cannons Three Cannons is a famous Sichuan snack, mainly made of glutinous rice. When the glutinous rice balls are thrown, the Three Cannons sound like "projectiles", hence the name "Three Cannons".

".

Eat it with "Eagle Tea" for a unique flavor.

Because there is a steel plate on one side of the chopping board, it makes a metallic sound when it is vibrated by hitting the chopping board. The three glutinous rice cakes have already flown to the bamboo dustpan leaning on the opposite side and rolled into the bamboo dustpan filled with sesame powder and soybean powder below. Another person will

The three glutinous rice cakes are picked up on a plate (the rice cakes are naturally coated with a layer of powder at this time), then poured with thick juice and served to the diners.