1. Long Chao Shou has thin skin, tender filling, smooth and fragrant flavor, thick soup and white color. It is the best snack store in Chengdu.

Long Chao Shou got its name not from the owner’s surname Long, but from the founder Zhang Wuguang and his friends and three other associates discussing the opening of a zao shop in the then “Nonghua Tea Garden”.

"" is named after the homophonic word "dragon" ("Nong" in Sichuan dialect has the same pronunciation as "dragon"), which also means "dragon rising and tiger leaping", "auspicious" and business prosperous "long". "Chaoshou" is a Sichuan native

The special name for wontons, Chaoshou, probably comes from the fact that the two ends of the dough are folded together when making them. Chengdu's "Long Chaoshou" was opened in Yuelaichang, Chengdu in 1941, in the 1950s.

It moved to Xinjichang in the early 1960s and moved to the southern section of Chunxi Road in the 1960s. It has a history of more than 70 years. 2. Dandan noodles are a famous local traditional pasta snack in Chengdu and Zigong, Sichuan. It is said that it originated from porters.

People carry dandan noodles on the streets, hence the name. Dandan noodles are made by rolling flour into noodles, then scooping out fried minced meat. The noodles are thin and the marinade is crispy and slightly salty.

Spicy, fragrant and very tasty. Dandan noodles are a representative food in Sichuan snacks and are a must-have for people to taste Sichuan snacks. Nowadays, Dandan noodles are spread all over the country. Although the cooking methods are slightly different, they are popular among people all over the world because of their delicious taste.

It has become a home-cooked snack. In 2013, Dandan noodles were selected as the "Top Ten Famous Noodles in China" by the Ministry of Commerce and the China Hotel Association. 3. Maocai is a specialty dish in Sichuan, and hot pot is popular in the southwest.

The high cost of hot pot, the low frequency of dining, and the spicy and hot characteristics of hot pot also discourage many diners. Maocai uses water to boil the dishes, and mixes them with secret sauces and essential sesame seeds, tofu drum, spicy millet, green onions, coriander, etc.

With the formula, you can enjoy refreshing, delicious and fragrant hotpot-style Maocai in the hot summer, while avoiding the disadvantages of spicy food and being low in consumption and well received by diners. 4. Chuan Chuan Xiang originated from Leshan, Sichuan.

One of the characteristic traditional snacks in Sichuan, it is also the most popular embodiment of grassroots cuisine. It is actually another form of hot pot, so people often call it small hot pot. The origin of the name "Chuan Chuan Xiang" is because it is a kind of hot pot.

Chuan Chuan Xiang is a snack that is skewered with various vegetables on bamboo skewers and eaten in a hot hot pot. With its unique charm and distinctive characteristics, Chuan Chuan Xiang can be found in many cities across the country. "Mala Tang" is also a variation of it, so to speak.

Chuan Chuan Xiang exists wherever there are people, and to a certain extent, Chuan Chuan Xiang has become one of the representatives of Sichuan flavor. 5. Spicy chicken, a special traditional dish, belongs to Sichuan cuisine and is a famous Jianghu flavor dish in eastern Sichuan.

, so named because of the Gele Mountain. Dried chili is not the main ingredient, but it fully reflects the "heavy hand" characteristics of Jianghu chefs. After careful improvement by Baguo's chefs, the taste is more distinctive, and the finished dish is brown and red in color.

, soft texture, spicy flavor. Salty, mellow and slightly sweet, it is an unforgettable delicacy. 6. Hot and sour noodles originated in Sichuan Province, Chongqing City, Guizhou Province and other places.

A traditional snack that belongs to Chongqing, Sichuan and Guizhou cuisine. It is characterized by spicy, spicy, fresh, sour and oily but not greasy. The main powder of hot and sour noodles is mixed with sweet potatoes, sweet potatoes and peas in proportion, and then used by farmers.

Traditionally made by hand.

Hot and sour noodles originate from the folk in southwest China. They are made from local handmade sweet potato noodles. The hot and sour noodles are named after their mainly sour and spicy taste.

7. Bangbang Chicken is a Sichuan specialty dish.

It is a cold dish in Sichuan cuisine. The main ingredient is chicken. Its flavor type is "strange" and has all the flavors of numbing, spicy, sour, sweet, fresh, salty and fragrant.

It breaks through the traditional snack bottleneck and adapts to the new catering model of modern lifestyle. It has the characteristics of unique taste, novel product combination and branded operation.

It combines a series of classic Sichuan cooked food dishes with a variety of cooking techniques such as stewing, mixing and soaking. It has a series of special flavors such as spicy, five-spice, pickled pepper, rattan pepper, spicy, salty and soy sauce. It is the signature of Chengdu cooked food.

Typical representative.