Lead: Chengdu has many things that foreigners talk about, such as food, beautiful women, beautiful scenery ... among them, of course, Chengdu's food is the first. Chengdu is like a huge food city, with a long history and a wide variety of snacks. Hot pot that is spicy and delicious, never tires of eating, and has a mouthful of saliva; Hot and red, with a long aftertaste, Sichuan cuisine brings forth the new. Looking at Chengdu, there are restaurants everywhere in the east, west, north and south of the city, allowing you to eat from dawn to dark and from spring to winter. This is the Chengdu of food, and this is the happy life of Chengdu people. The following is an introduction of Chengdu's special cuisine that I have carefully arranged for you. Welcome to refer to it!
1. Husband and wife lung slices
There are also spicy and "strange" snacks in Chengdu, such as chicken nuggets, rabbit meat, cold belly strips, husband and wife lung slices, mapo tofu and so on. The strange smell is made from more than a dozen seasonings, such as red oil, pepper powder, nest oil, sesame sauce, sugar and sesame oil. It has a strong fragrance and a good taste.
We pay more attention to the materials, replacing the original single lung with beef, heart, tongue, belly and scalp.
2. Hot and sour beancurd
Hot and sour beancurd is a folk snack with a long history, which is generally popular in cities and rural areas. Mix with soy sauce, vinegar, Chili noodles and monosodium glutamate to make a flavor juice, add the pre-scalded bean curd, and sprinkle with bean sprouts, crisp soybeans, kohlrabi powder and chopped green onion. Hot and sour tofu pudding tastes hot and sour, salty and fresh. The tofu pudding is tender, the ingredients are crisp and fragrant, the taste is thick and hot, and it has a unique flavor.
3. Dragon wonton soup
"Chinese famous snacks". The wonton soup is divided into red oil, clear soup and chicken juice. The red oil is spicy and delicious, the clear soup is thin and fleshy, and the chicken juice has a rich aftertaste, all of which taste good.
4. Chen Mahua
Chen Changyin Mahua, commonly known as Chen Mahua, has a soft and unique taste. Now it has almost become synonymous with ciqikou ancient town in Chongqing, a typical representative of Chongqing's special snacks and a business card in Chongqing.
5. Maoxuewang
Sichuan cuisine was quite famous as early as thousands of years ago, and it has formed a unique feature of "all kinds of dishes, one dish is unique" with its color, aroma and taste. Chengdu is really a paradise for gourmets, from local snacks, cold dishes, stir-fried dishes, steamed dishes and soup dishes to Beijing roast duck, Lanzhou Lamian Noodles to Japanese food and Korean barbecue. Of course, I don't know how to show off to your friends that you have been to Chengdu when you go back without tasting the local food in Chengdu.
6. Fat sausage chicken
Fat sausage chicken is one of the most distinctive cuisines in Chengdu. The secret of the delicious fat sausage chicken is that the store cooks the fat sausage with chicken soup, and adds the fat sausage chicken stir-fried with secret sauce. The fat sausage is soft and glutinous, and the chicken is refreshing and tender. When dipped in the secret dish made of broth, it tastes cool and spicy, and it has an appetite.
7, Nanchong Guokui filling bean jelly
Nanchong Guokui filling bean jelly is a famous specialty snack in Nanchong City, Sichuan Province. This product not only has the crispness and steaming of freshly baked Guokui, but also has the crystal clear and spicy softness of North Sichuan bean jelly. Fragrant and delicious, unique. There is also a similar snack in Wusheng County, Guang 'an City, called Vu Thang bean jelly Guo Kui.
8. Taro chicken
Taro chicken is another delicious food in Sichuan cuisine. Stew the selected chicken and taro together with pepper, onion, ginger and other seasonings. Of course, the most important thing is that there is no red oil. The chicken is smooth and delicious, the taro is crisp but not rotten, and the feeling of melting in the mouth is really unforgettable.
9, rabbit head, rabbit diced
In Sichuan dialect, eating rabbit head is called eating rabbit head. Eating rabbit heads has become a habit in Chengdu. The original rabbit head, like the original husband and wife lung slices, is scrap, often cooked in a small pot and sold along the street. The meat on the rabbit's head is more tender than the meat on other parts of the rabbit, while the spiced rabbit's head, with fresh flavor and ruddy color, is a kind of delicious character.
1. North Sichuan bean jelly
In Sichuan, the most famous bean jelly is North Sichuan bean jelly. North Sichuan bean jelly originated in Nanchong City and came out at the end of the Qing Dynasty. It is well-known in Bashu for its unique red, spicy, mellow, delicious and refreshing Sichuan style and has been passed down to this day.
Sichuan Chengdu Food Ranking
Zhang Apo Long Xu Gong Noodles
was founded in the late Ming Dynasty and has a history of more than 4 years. Because it was once selected as the court food of the Qing Dynasty, it has always enjoyed the reputation of "Longxu Gongmian". In 21, it was officially listed in the intangible cultural heritage list. Zhang Apo's long beard noodles inherit the essence of traditional Chinese cuisine. Using high-quality flour, tea oil, refined potato powder, salt, etc., adhere to the traditional manual production. Therefore, Zhang Apo's beard Gong Mi has the characteristics of being as thin as silver, smooth and delicate, non-sticky and non-sticky.
In the process of progress and innovation, Zhang Apolong's beard noodles have different health care combinations according to the different seasons, so that they have the effects of strengthening the spleen and stomach, being easy to digest, lowering blood pressure and expelling wind and cold. Different from the taste of Sichuan noodles, Zhang Apolong's bearded noodles have a fine and soft taste while maintaining the chewiness of noodles. And their soup is delicious and pure.
Mapo Tofu
Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862), and was founded by Wanfu Bridge in the north outside Chengdu. Thanks to the continuous efforts of Chen Mapo's tofu descendants, Chen Mapo's Sichuan Restaurant has enjoyed a long-lasting reputation for more than 14 years. And famous at home and abroad, won the praise of domestic and foreign gourmet. Mapo tofu has also become a representative famous dish in Sichuan. Mapo tofu is one of the traditional famous dishes of Han nationality in Sichuan Province and belongs to Sichuan cuisine.
The main raw materials are ingredients and tofu, and the main materials are tofu, minced beef (pork can also be used), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. This dish was created by Chen Liu, the proprietress of a small restaurant named "Chen Xingsheng Restaurant" in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in Qing Dynasty (after 1874). Because Chen Liu's face is pockmarked, she is called Chen Mapo, and the cooked tofu she invented is called "Chen Mapo Tofu".
Maoxuewang
Maoxuewang, also known as Maoxuewang, originated from Ciqikou, Chongqing, and is a snack in Chongqing. This dish is named Maoxuewang, because it is made by boiling raw blood and eating it now. Maoxuewang's fame has led the Sichuan cuisine army and swept the whole country. Mao Xuewang is usually made of pig blood and some ingredients such as duck intestines, loach, ham sausages, lunch meat, duck belly, pig heart and bean sprouts.
The traditional clear soup is stewed in a pot, and the spicy soup is cooked in a common pot. Maoxuewang takes duck blood as the main ingredient, and Maoxuewang's cooking skills are mainly cooking, and its taste is spicy. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward the characteristics of its soup, such as bright red, spicy and delicious, and thick taste. It is a famous Bashu dish worth tasting quickly.
Couples' Lung Tablets
A famous flavor dish in Chengdu. According to legend, in the 193s, near Shaocheng, Chengdu, there was a man named Guo Chaohua, who, together with his wife, was engaged in manufacturing and selling cold beef and lung slices. The couple personally operated them, walking around the streets and selling them with baskets. Because of their fine production and unique flavor, the cold lung slices they operate are deeply loved by people. In order to distinguish them from ordinary lung slice stalls, people call them "husband and wife lung slices".
After the establishment of the store, we pay more attention to the materials, replacing the original single lung with beef, heart, tongue, belly and scalp, and the quality is improving day by day. In order to maintain the original flavor of this dish, the name of "Couple Lung Tablets" has been used ever since.
second sister rabbit diced
second sister rabbit diced is one of the traditional Han delicacies in Chengdu, Sichuan, with bright red color, full shape, spicy and palatable taste, tender and sweet fragrance, delicate entrance and oily taste. In December 199, it was named "Chengdu Famous Snack" by Chengdu Municipal People's Government. It is very famous in the local area. Its most famous is that the diced rabbit has more meat and less bones, without rabbit head, and the seasoning is added with the special recipe of the second sister, which is delicious and delicious. Second sister's "rabbit" series also includes spiced halogen rabbit, red plate rabbit and spicy diced rabbit. In addition, Erjie Rabbit Ding Store also deals in a variety of cold dishes, such as chicken nuggets with red oil, white meat with garlic paste, < P > cold lung slices, spiced tendons and so on. When eating the second sister rabbit, the first thing to eat must be the crispy flower kernel, then the rabbit and finally the onion.
military camp pot helmet
what is a pot helmet? Sichuan can be called Guo Kui Kingdom, and it can be seen everywhere in urban and rural areas, and everyone eats it regardless of elegance and vulgarity. There are many varieties of Sichuan Guokui, including sweet, salty, white and spiced. From the perspective of materials, there are sesame seeds, salt and pepper, onion oil, brown sugar, fresh meat and so on; From the perspective of production methods, there are bread-wrapping, grasping (smearing and frying), hollow, oil-spinning, mixed sugar and so on. There are more than 3 common varieties in Chengdu alone, and the military tunguo helmet is a household name.
There are many food stalls in the streets and lanes for sale; The famous snack bar has its status; It can be seen even at high-end banquets. Some people use this as breakfast, some use it to sharpen the point, and some use it to accompany the dishes. In short, many people like to eat. Eat pork intestines powder with it, bite the powder and bite the pot kui, which is satisfying, or tear it into small pieces and soak it in soup, which is also very good and tastes blended.
Longwonton soup
Longwonton soup is a leader in Rongcheng snacks because of its thin skin, tender stuffing, smooth and fresh flavor, and thick and white soup. The name of the dragon wonton soup is not the same as that of Zhong Dumplings. It is not the boss's surname, but that three guys negotiated to open a wonton soup shop in the "Dense Flower Tea Garden", taking the homonym of "Dense" as the name, which also implies "Dragon Leaping" and "Prosperity" in business.
Zhong Dumplings
The main difference between Zhong Dumplings and Northern Dumplings is that they are all filled with pork, and no other fresh vegetables are added. They are served with special red oil, which is slightly sweet and salty, spicy and unique in flavor. Zhong dumplings have the characteristics of thin skin (only 5g for 1 dumplings), fine ingredients (fine flour, selected pork with tendons removed and peeled), tender stuffing (all by mastering the temperature and moisture during processing, making the meat tender and slag) and fresh taste (all by auxiliary materials, red oil and original soup). Zhong dumplings are all meat, there is no food in the stuffing, and the taste is spicy and sweet, which is delicious.
North Sichuan bean jelly
North Sichuan bean jelly is a famous snack in Nanchong, Sichuan Province. It originated from Xie Tianlu, a farmer in Jiangcunba, Nanchong County in the late Qing Dynasty. He set up a shed at the ferry to sell bean jelly, which spread all over Sichuan with his unique taste. North Sichuan bean jelly is made of high-quality peas, which are shelled, soaked in water, ground into fine pulp, filtered to remove residue, precipitated and dehydrated to make bean powder. Heat and stirring into paste, and fil into pots and plates for later use. North Sichuan bean jelly seasoning includes bean jelly skin, cucumber, chili oil, pepper powder, soy sauce, salt, sugar, monosodium glutamate, lobster sauce, garlic, sesame oil and coriander.
Sichuan Soul Fake maocai
maocai is a specialty of Chengdu, and Sichuan Soul Fake maocai is one of the Wang Zhongwang. The word "Mao" in maocai is a verb here. Prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, which is usually one serving. Cooked in a pot, then put it into a bowl, scooped up a spoonful of soup, sprinkled with coriander, chopped green onion and Sichuan-specific lobster sauce, and became the most famous and distinctive snack "maocai" in Chengdu. Simply put, "maocai is one person's hot pot, and hot pot is a group of people's maocai."