When talking about Sichuan, you will definitely talk about Sichuan snacks.

My sister is a well-to-do Sichuanese, and she is particularly loyal to the delicacies of her hometown.

Typical Sichuan cuisine is mainly spicy (perhaps friends from Guangdong and the north may think the taste is a bit strong), and there are also many desserts that are after-dinner snacks... In short, my sister is slandering her eyes and lips as she talks... salivating~, so good

Without further ado, I will now introduce some Sichuan delicacies to you. My sister borrowed some snack pictures and introductions that a friend on the Internet collected with great effort to show the delicacies to JJMM and GGDD!

1. Let’s talk about my sister’s favorite snack, Zhong Dumplings.

Zhong Dumplings: Founder Zhong Shaobai, the original store was called "Xie Senmao". In 1931, he started to put up the signboard of "Lizhi Lane Zhong Dumplings".

The main difference between Zhong dumplings and northern dumplings is that they are filled entirely with pork and no other fresh vegetables are added. 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.

2. Hot and sour bean curd: Hot and sour bean curd is a famous local snack in Chengdu, Leshan and other places in Sichuan.

In the past, Douhua was mostly sold in the form of stalls and was widely popular in cities and rural areas. It is a folk snack with a long history.

To make bean curd, you need to use high-quality soybeans, soak them in well water or river water and then grind them into a slurry. Filter the bean dregs, boil them and pour them into wooden barrels for later use. Take a glazed green sand jar and put the red potato starch and gypsum water mixed with water into it.

, pour in the boiled soy milk and let it stand to condense into tofu pudding.

Hot and sour bean curd is a type of bean curd. It is made with soy sauce, vinegar, chili powder and MSG. Add the pre-boiled bean curd and sprinkle with minced bean sprouts, fried soybeans, minced kohlrabi and chopped green onion. Serve.

Hot and sour bean curd tastes sour, spicy and salty, the tofu curd is tender, the ingredients are crispy and fragrant, the taste is rich and hot, and has a unique flavor.

3. When it comes to hot and sour bean curd, we have to mention Sichuan northern jelly, also called Xuanzi jelly, because it is made with a spinner. Like the hot and sour bean curd, it is sold on a load and carried through the streets.

Sichuanbei jelly: Founded in Nanchong in the late Qing Dynasty.

The founder, Xie Tianlu, set up a tent to sell jelly at Nanchong Ferry. The jelly was tender and refreshing, and the condiments were spicy and spicy. He gradually became famous. The Xie family passed down the specialty of selling jelly from generation to generation, and later officially opened a northern Sichuan jelly shop.

Now it has spread throughout the province and has become a famous snack.

Langzhong is the hometown of jelly in northern Sichuan.

It has many varieties, exquisite condiments, tender and refreshing.

The jelly is made from high-quality peas, which are shelled, soaked in water, and ground into a fine slurry. The jelly is then filtered to remove residue, precipitated and dehydrated to make bean flour.

Then heat and stir until it becomes a paste, put it into a basin or plate and set aside.

When eating, cut the jelly into thin slices, or spin it into chopstick-thick strips, put it in a bowl, add refined salt, minced garlic, spicy noodles, MSG and soy sauce, etc., and then top it with bright red chili oil.

, that is, edible.

Features: tender and soft, delicious and smooth, spicy and tasty.

You can also use "yellow powder" to make yellow jelly, and use mung beans to make green jelly.

It can be eaten alone or as a set with Guokui or "pancake" (white flour spread into paper-thin cakes).

The above can be said to be the deluxe version of hot and sour tofu pudding and northern Sichuan jelly. Nowadays, you can actually see many vendors selling them on burdens.

The price is 1.5 yuan a bowl.

[Northern Sichuan jelly, hot and sour bean curd civilian version] Northern Sichuan jelly civilian version.

It was made with a spinner, so it has this shape!

Nowadays, jelly is generally served as an appetizer. Many times, some fresh and crunchy goose intestines are added underneath. When chewed in the mouth, it is crispy, spicy, and sour. It is indeed an appetizer. 4. I have introduced a few spicy ones, and now I will introduce a few sweet ones.

snacks.

For a change.

Lai Tangyuan: Lai Tangyuan has a history of hundreds of years.

The owner, Lai Yuanxin, has been cooking and selling glutinous rice balls on the streets of Chengdu since 1894. The glutinous rice balls he makes do not rot when cooked, do not reveal fillings, and are not muddy in soup. When eaten, they do not stick to chopsticks, stick to teeth, and are not greasy in the mouth. They are moist, sweet, and smooth.

Soft and glutinous, it has become the most famous snack in Chengdu.

Today's Lai Tangyuan maintains the quality of the time-honored famous snack. It is smooth and white in color, has a soft and waxy skin, is rich in sweet and fragrant oil, and is rich in nutrients.

5. Ye'er cake: 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.

When I go home, I often see people selling them, usually 2 for one dollar. They are cheap and delicious!

The one on the upper left is Yeerba, and the one on the bottom is called Paoba. It is made of glutinous rice and tastes soft, sweet and delicious.

6. It’s time to change the taste again.