Beginning in 1894, a hawker named Lai Yuanxin sells soup yuan along the streets of Chengdu to make a living, the soup yuan made thin skin, and delicate moist, the heart of black sesame, white sesame, peanut kernels, walnuts, ice oranges, wash sand (i.e., bean paste) and other more than 10 kinds of sweet and savory, and famous for a long time. After the store opened for business, and to "Lai Tangyuan" as the name. Lai dumplings in 1988 won the food industry from the quality products "Golden Tripod Award", Chengdu's favorite snacks.

Address: 25 General Street.

■ Guo Tangyuan

is a famous snack in Chengdu alongside Lai Tangyuan, the store opened in the 1940s, its Tangyuan powder production is fine, crispy and refreshing; rich varieties of fillings, especially black sesame, sand and other varieties of popular among consumers.

Shop address: North Street.

■ Dragon hand

Founded in the 1940s, when the Chunxi Road "thick flower tea house" Zhang Guangwu and other fellows to discuss a joint venture to open a copy of the hand store, take the name of the store on the harmonization of the "thick" Yuyin, but also to take the "dragon and phoenix presenting the same kind of". The name of the restaurant was "Dragon Handicraft", which was based on the meaning of "dragon and phoenix presenting samples". The main features of the Dragon Dumpling are: thin skin, tender filling and fresh soup. The skin is made of special flour with a few ingredients, rubbed and kneaded slowly, and rolled into a translucent shape that is "as thin as paper and as fine as silk". The meat is tender and smooth, and the flavor is delicious. The original soup of Longbei is made from several parts of chicken, duck and pig, which is stewed and simmered slowly. The soup is white, thick and fragrant. (Note: the copious hand is the northern "wonton", Guangdong, Guangxi people called "wonton")

Shop address: the southern section of Chunxi Road.

■ Zhong Dumplings

The founder, Zhong Shaozhi, originally called the store "Xie Senmao", and in 1931 it began to put up a signboard "Zhong Dumplings on Lai Chi Lane". The main difference between Zhong Shui Dumplings and northern dumplings is that they are filled with pork and no other freshly ground meat, and are served with a special red oil, which is slightly sweet, salty, and spicy, giving them a unique flavor. Zhong Shui Dumplings have the characteristics of thin skin (10 dumplings are only 50 grams), fine material (top quality flour, selective pork from the tendons and skin), tender filling (all rely on the processing of temperature and moisture to control the meat tender and dregs), and fresh taste (all rely on auxiliary ingredients and red oil, original soup).

Shop address: Titus Street.

■ Pearl rounds

A kind of glutinous rice confectionery. The founder, Zhang Guangli, was originally a chef at Chengdu's famous restaurant, Rongleyuan. He made a kind of glutinous rice steamed buns, the surface of a cherry, like a colorful pearl, because it is called "pearl round". However, nowadays, the outer skin of pearl buns is covered with a layer of large round glutinous rice grains or sago grains, resembling a white pearl. There are many varieties of pearl rounds, such as bean paste, fresh meat, black sesame and so on. It is characterized by moist in the mouth, sticky rice does not stick to the teeth, sweet and not greasy.

Shop address: a section of Dongfeng Road.

■ Han Baozi

Founder Han Wenhua. Its characteristics are: clear pattern, thin skin filling, soft and tender. The main points of the production are: flour with a little sugar and lard kneaded well, so that it is tender and loose foam; meat from the net pork leg meat according to the proportion of fat four lean six chopped into small particles, plus chopped into mushy shrimp and soy sauce, pepper, pepper, chicken juice and so on stirred and become. The buns are steamed in a cage over high heat until the skin is wrinkled and elastic.

Shop address: South Hongxing Road.

■ Dan Dan Noodles

The name comes from the fact that the noodles were first sold by hawkers along the streets. There are more than ten kinds of ingredients such as red soy sauce, lard, sesame oil, sesame sauce, garlic, green onion, red oil chili pepper, pepper, vinegar, malaise, monosodium glutamate and so on. Characterized by fine noodles without soup, spicy flavor fresh.

Shop address: Houzimen.

■ Gu Yuehu Sanhe Mud

Created by Dong Shushan of Jiouyanqiao, Chengdu, and later operated by Gu Yuehu Sweet Shop. The main ingredients are glutinous rice, rice, black beans, sesame, fried and ground into powder, and then put the mixed powder into a pot of boiling water and stir into a paste blank. When eating the three mud billet in a copper pot with lard, sesame, peanut kernels, walnut kernels, sugar and other fried until crispy and fragrant from the pot that is. It is characterized by crispy and oily, sweet and not greasy, moist and refreshing. If you eat with red and white tea, you will have a different flavor.

Shop address: Shuncheng Street.

■ Egg baked cake

Legend has it that during the Daoguang period in the Qing Dynasty, an old man surnamed Shi Shi next to the Shilu Academy on Wenmiao Street in Chengdu was inspired by the children's "Auntie's Feast", so he used an egg, fermented flour with an appropriate amount of brown sugar to mix well and bake and fry on the pan. Because of the tenderness and crispness of the taste, the texture is particularly good, so it became a famous snack. Nowadays, there are egg baked cake mixed with white sugar and brown sugar, and there are honey modulation. When baking, some added to sesame, walnuts, peanuts, cherries and other different fillings; some also sandwiched into the meat, Lai filling, baked savory flavor, the more varieties of egg baked cake.

■ Husband and Wife Lung Slices

Founder Guo Zhaohua, husband and wife push a cart along the street selling cold beef slices, because of the modulation method, the taste is delicious, was praised as "half of the road, the smell of meat a street". The composition of husband and wife lung slices does not have lungs, but beef, cow tongue, cow heart and cow scalp, cut into very thin slices of mixed together, people called "Aloe slices". It is said to be a good student with cardboard to write a signboard connected to the car, the "Aloe" Yu wrote "lung" Yu, so "husband and wife sliced lung" slowly became famous. It is characterized by: selected meat, spices, thick and thin, stirring the flavor. Meat processing to achieve the beef po, tender tongue, tripe crisp, thin scalp. Ingredients to choose the best brine, red oil, incense Lai, plus celery, green onions, etc., now eat, fine and delicious

1. Chen Ma Po Tofu

Chen Ma Po Tofu is named by the state of a "Chinese old" old famous store. It was founded in 1862 at the beginning of the Tongzhi period of the Qing Dynasty and opened in Wanfuqiao in the northern suburbs of Chengdu. Originally known as Chen Xingsheng Restaurant, the chef was the wife of Chen Chunfu. Chen's cooking tofu color red, beef grain crispy, hemp, spicy, fragrant, crispy, tender, hot, shape whole, very rich Sichuan flavor characteristics, Chen's tofu will soon be famous, food seekers tend to rush, the literati will often be here. There are good people to see its Chen's face with pockmarks, they play for "Chen Ma Po tofu", this statement does not go so for the beauty of the story. The restaurant was thus named "Chen Ma Po Tofu Shop". At the end of the Qing Dynasty, Chen Ma Po Tofu was listed as a famous food in Chengdu.

2. Mao Blood Want

Seventy years ago, Shapingba Magtsekou Ancient Town, the water wharf, a butcher surnamed Wang every day to sell meat leftover scraps, at a low price. Wang's daughter-in-law Zhang felt pity, so the street up to sell minced soup stall, with pork, pork bones with peas into soup, add pig lung leaves, fat intestines, into the ginger, peppercorns, cooking wine simmering on a small fire, the taste is particularly good. On a whim, Zhang put fresh raw pig's blood wang directly into the minced pork soup and found that the more the blood wang was cooked, the more tender it became and the fresher it tasted. The dish was made by scalding the raw blood wang and eating it now, and was named Mao Blood Wang.

3. Husband and Wife Lung Slices

This is one of the most famous dishes in Chengdu. Legend has it that in the 1930s, near Chengdu's Shao Cheng, a man named Guo Zhaohua, together with his wife, made and sold sliced beef lungs as a business, and the couple operated in person, walking the streets and alleys, carrying baskets to sell. As they operate the cold mixed lung slices of fine production, unique flavor, loved by the people. In order to distinguish the general lung slices stall store, people call them "husband and wife lung slices". Set up store after the operation, more elaborate on the ingredients, with beef, heart, tongue, belly, scalp, etc. to replace the initial single lung, the quality is improving. In order to maintain the original flavor of this dish, "husband and wife pieces of lung" name has been used until now.

4. Second sister rabbit ding

Second sister rabbit ding in Chengdu is very famous, it is most famous for rabbit ding meat more bones less, do not add the rabbit head, spices, plus the second sister's special method of allocation, fresh and delicious. Er Sister's rabbit series also includes five-spice marinated rabbit, red plate rabbit, and spicy diced rabbit. In addition, the second sister rabbit store also operates a variety of cold dishes, such as red oil chicken, garlic white meat, cold mixed lungs, five spices hoof tendon.

5. Old God City Pot Kui

The pot kui operated by Old God City Traditional Pot Kui General Store is of various tastes and unique flavors, with sliced chicken pot kui, beef pot kui, steamed meat pot kui, sliced lung pot kui, and veggie pot kui as its featured varieties, in addition to the oxtail soup of the Old God City Traditional Pot Kui General Store is very distinctive. Although Old Godown operates traditional snacks, its transparent tables and white wallpaper are refreshing and quite fashionable.

6. Dan Dan Noodles

Dan Dan noodles are a famous Chengdu snack. It is made of flour rolled into noodles, boiled, and scooped with fried minced pork. The noodles are thin, the marinade is crispy, salty and slightly spicy, and the aroma is very tasty. This dish is widely spread in Sichuan and is often used as a snack for feasts. The most famous of the dan dan noodles is Chen Bao Bao's dan dan noodles, which was created in 1841 by a peddler named Chen Bao Bao in Zigong. The name comes from the fact that it was first sold along the streets on a stretcher. In the past, dan dan noodles were sold on the streets of Chengdu in two compartments of a medium copper pot, one to cook the noodles and the other to stew chicken or hooves. Now Chongqing, Chengdu, Zigong and other places of dan dan noodles, most of which have been changed to store operations, but still maintain the original characteristics, especially in Chengdu, dan dan noodles features the strongest.

7. Dragon Dumpling

It was founded in the 1940s, when Zhang Guangwu of the Chunxi Road "Thick Flower Tea House" and a few other fellows discussed a joint venture to open a dumpling store, and the name was harmonized with the sound of the word "Thick", and also took the meaning of "dragon and phoenix presenting good luck", and named it as "Dragon Dumpling". The main features of the Dragon Dumpling are: thin skin, tender filling and fresh soup. The skin is made of special flour with a few ingredients, rubbed and kneaded slowly, and rolled into a translucent shape that is "as thin as paper and as fine as silk". The meat is tender, smooth and flavorful. The original soup of Longbei is made from several parts of chicken, duck and pig, which is stewed and simmered slowly. The soup is white, thick and fragrant.

8. Zhong Dumplings

The founder, Zhong Shaobai, originally named the store "Xie Senmao", started to put up the signboard "Zhong Dumplings on Lai Chi Lane" in 1931. The main difference between Zhong Dumplings and northern dumplings is that the dumplings are stuffed with pork and no other fresh vegetables, and are served with a special red oil, which is slightly sweet, salty, and spicy, giving them a unique flavor. Zhong Shui Dumplings have the characteristics of thin skin (10 dumplings are only 50 grams), fine material (top quality flour, selected pork from the tendons and skin), tender filling (all rely on the processing of temperature and moisture to master, the meat is tender and dregs), and fresh taste (all rely on auxiliary ingredients and red oil, original soup).

9. Han Baozi

Han Baozi, a famous snack in Chengdu, has a history of more than eighty years since its inception. 1914 Wenjiang Han Yulong opened "Yulongyuan Noodle Shop" in Chengdu, Nandajinjie, which was established in Chengdu because of the extraordinarily fresh flavor of its buns. After the death of Han Yulong, his son Han Wenhua took over the business, he carefully explored and practiced in the practice of buns, created "South shrimp buns", "ham buns", "fresh meat buns" and other varieties of food in Chengdu, a hit in the food trade, the reputation has spread. Later, Han Wenhua simply specialized in buns and changed the name of his store to "Han Baozi", and the business became more and more prosperous. From the pre-liberation period to the present, Han Baozi in Chengdu, Sichuan and even the country, has been enjoying an enduring reputation.

10. North Sichuan cold noodles

Founded in Nanchong at the end of the Qing Dynasty. Founder Xie Tianlu in Nanchong ferry shed selling cold noodles, its cold noodles tender and refreshing, spices spicy flavor, and gradually sold out the fame, Xie's family has been specializing in selling cold noodles for generations, and then formally run the North Sichuan cold noodles store. Now spread throughout the province, become a famous snack.