The main ingredient of "Three Cannons" snacks in Chengdu is glutinous rice. In the past, the local glutinous rice was called "big wine rice", the auxiliary material was fried soybeans mixed into two kinds of fine powder, and the seasoning was brown sugar. In fact, the appreciation of the Three Cannons can be greater than their own consumption, because this is also a manifestation, especially foreigners may like to watch romance.

The Three Cannons Kitchen in Chengdu is the most impressive snack. It belongs to the type of food it carries out, and the production process is very ornamental. It is made of glutinous rice, brown sugar, sesame seeds, bean noodles, etc. It can be seen in Qingyang Palace flower market every year, and it is also a special form of "Ciba" sales in the old world "flower market". Because there are only three caddies (plaques), now it is a big hot pot basin of Ciba, which is divided into three small lumps, and it is now forced to fall into the center of the chopping board.

in June, 1991, she won the traditional prize in the second famous snack exhibition in Chengdu. In 1989, Li Changqing went to Guangzhou to show his art, which shocked Wuyang City. Fitz Cantonese, who loves sweets, praised Chengdu snacks as "amazing in skills and superb in art". Pick up the shell and there is nothing! Every time you fry bamboo shoots, the kitchen is filled with the fragrance of the forest. It's a perfect match not to eat greasy bacon with winter bamboo shoots!

every place has its own specialties, such as Sichuan hot pot, Yunnan rice noodles crossing the bridge, dry and hot dumplings in Hubei, stinky tofu in Hunan, cold rice noodles and noodles in Shaanxi, sliced noodles in Shaanxi and aged vinegar. This is China on the tip of the tongue. Xi 'an is called "the snack capital of Asia". People who travel to Xi 'an usually have two purposes: historical sites and food. Xi 'an, like the ancient capital of the 13th Dynasty, has many places of interest and numerous delicacies accumulated in its long history.

Pengkeng (Peng Zu) is the first chef in China, Pengcheng (also known as Xuzhou) is the hometown of Peng Zu, and Peng Zu is the master of all chefs. Their specialties are wild chicken soup, mutton soup and Tibetan fish. The predecessor of Shandong cuisine is Xuzhou cuisine. Whenever I mention it, I always think of my relatives in my hometown and the green wheat fields, trees and the fresh field breath that seems to drip water ...