Sichuan snacks are deeply loved by people because of their own characteristics. First, the flavor is outstanding. Like Sichuan cuisine, it not only uses a variety of condiments and compound condiments, but also has a small medal for seasoning skills, forming a variety of styles. The second is to be good at using soup. The soup used in Chengdu-style snacks is carefully cooked with a variety of raw materials and seasonings, and the soup is delicious. The third is to pay attention to quality. No matter what kind of snacks, we pay special attention to the quality of raw materials and seasonings. The fourth is to bear the seasonal renovation. Chengdu-style snacks, which are made of timely raw materials, are constantly changing and renovating to meet the needs of the season. In addition, snacks are convenient and economical in operation, which is also an important reason why people generally welcome them. \x0d\ Among the famous snacks in Sichuan, there are husband and wife lung slices, Lai Tangyuan, Dragon wonton soup, Zhong Dumplings, Dandan Noodles, Three Cannons and so on \x0d\ husband and wife lung slices \x0d\ More than 50 years ago, there were two couples, Guo Chaohua and Zhang Tianzheng, who were engaged in manufacturing and selling spicy beef lung slices. They started selling with baskets, set up stalls to attract customers and set up shops. The lung slices they sell are actually scalps, hearts, tongues, tripes and beef, and they don't use lungs. Pay attention to the selection of materials, elaborate production and exquisite seasoning, which are deeply loved by the masses. In order to distinguish it from other lung slices, it is called "husband and wife lung slices". The husband and wife lung slices are large and thin, glutinous and tasty, spicy and delicious, tender and slag-melting. \x0d\ Ingredients: \x0d\ beef100g, ox tongue100g, ox scalp100g, ox heart150g, tripe 200g, spices (star anise, rhizoma anemarrhenae and anise). \x0d\ Method: \x0d\ 1. Cut beef into pieces, rinse with beef offal (beef tongue, beef heart, beef scalp, beef tripe), marinate with spices, salt, pepper noodles and other seasonings, first boil with strong fire, then switch to low fire, and marinate until the meat is crispy but not rotten. \x0d\ 2. Wash celery and cut it into 1 cm long segments. Stir-fried sesame seeds and cooked flowers are pressed together into powder for later use. \x0d\ 3. Put the chopped beef and beef offal into the dish, then add marinade, soybean oil, monosodium glutamate, pepper noodles, red pepper, sesame seeds, minced peanuts and celery, and mix well. \x0d\ Zhong Dumplings \x0d\ Zhong Dumplings are thin and tender, salty and slightly spicy, delicious and smooth. \x0d\ Ingredients: \x0d\ 500g refined powder, 50g pork leg, and appropriate amounts of replicated soy sauce, monosodium glutamate, pepper noodles, Sichuan salt, ginger, onion, garlic paste, red pepper, cooking wine and sesame oil, and eggs 1 piece. \x0d\ Method: \x0d\ 1. Break the onion and ginger and soak them in water. Cut pig fat and lean meat into pieces, beat it with the back of a knife to remove tendons, chop it into mud with a knife, put it in a basin, add Sichuan salt, cooking wine, monosodium glutamate, pepper and eggs, and mix well. Add the soaked onion Jiang Shui, stir well, add sesame oil, and continue to stir well to make thick dumplings. \x0d\ 2. Put 450g of refined flour in a concave shape on the chopping board, add clean water, knead it into dough, and then cut it into 100 flour. Use 50 grams of flour as supplementary powder and roll them into round skins with a diameter of 5 cm for later use. \x0d\ 3. Put the stuffing pericardium into the skin, fold it into a semicircle, and knead the edges into jiaozi green body. \x0d\ 4. Boil the water in the pot, put it in jiaozi, cook it, scoop it up with a colander, pour the drained water into a bowl, and then add the replicated soy sauce, monosodium glutamate, red pepper and garlic paste. \x0d\ Lai Tangyuan \x0d\ Lai Tangyuan has a history of one hundred years. Lai Yuanxin, the boss, has been cooking and selling dumplings along the street in Chengdu since 1894. The dumplings he made are not rotten when cooked, do not show stuffing or muddy soup, and do not stick chopsticks, teeth or greasy mouth when eaten. They are moist, sweet, smooth and soft, making them the most famous snacks in Chengdu. Now Lai Tangyuan has maintained the quality of time-honored and famous snacks. Its color is smooth and white, its skin is soft and waxy, its sweet sesame oil is heavy and its nutrition is rich. \x0d\ Ingredients: \x0d\ 500g of glutinous rice, 75g of rice, 70g of black sesame seeds, 300g of white sugar powder, 50g of flour, 200g of plate oil, and appropriate amounts of white sugar and sesame paste. \x0d\ Method: \x0d\ 1. Wash glutinous rice and rice, soak them for 48 hours, and wash them again before hemp. Grind it into slurry with proper amount of water, put it into a cloth bag, and hang it dry to make glutinous rice balls. \x0d\ 2. Remove impurities from sesame seeds, wash them thoroughly, stir-fry them with low fire, press them into fine flour with a rolling pin, add sugar powder, flour and melted lard, knead them evenly, put them on a chopping board and compact them, and cut them into pieces 1.5 cm square for later use. \x0d\ 3. Add a proper amount of water to the glutinous rice balls, knead them evenly, divide them into 30 lumps, and wrap the small squares into balls, respectively, to form a green glutinous rice ball. \x0d\ 4. Boil the water in a cauldron, and don't open it after adding the dumplings. When the dumplings float, put a little cold water, keep rolling without boiling, and the dumplings will roll, and the heart will ripen and the skin will be soft. \x0d\ 5. When eating, serve a small dish of white sugar and sesame sauce for dipping. \x0d\ Dragon wonton soup \x0d\ Dragon wonton soup is thin and tender, smooth and delicious, and the soup is thick and white, making it a leader in Rongcheng snacks. The name of the dragon wonton soup is not the boss's surname, but the name of the homophonic "dragon" used by three guys in the "Dense Flower Tea Garden" means "Dragon Leaping" and "Prosperity" in business. \x0d\ Ingredients: \x0d\ 500g refined powder, 500g pork leg, appropriate amount of broth, pepper noodles, monosodium glutamate, ginger, sesame oil, Sichuan salt and chicken oil, and 2 eggs. \x0d\ Method: \x0d\ 1. Put the flour in a concave shape on the chopping board, add a little salt, knock in eggs 1 piece, add water and mix well, and knead into dough. Then roll it into a sheet as thin as paper with a rolling pin, and cut it into 1 10 four-fingered square sheets for later use. \x0d\ 2. Beat pork with the back of a knife to remove tendons, chop it into mud, add Sichuan salt, ginger juice, egg 1 piece, pepper noodles and monosodium glutamate, mix well, add appropriate amount of water, stir it into a dry paste, add sesame oil, and mix well to make stuffing for later use. \x0d\ 3. Put the stuffing pericardium into the skin, fold it into a triangle, and then fold the left and right corners to the middle and stick them together to form a water chestnut-shaped hand-made blank. \x0d\ 4. Put Sichuan salt, pepper, monosodium glutamate, chicken oil and original soup in a bowl, and scoop in the cooked wonton soup. \x0d\ Three cannons \x0d\ Three cannons glutinous rice is soft, sweet and delicious. \x0d\ Ingredients: \x0d\ glutinous rice1000g, brown sugar150g, 50g sesame and 250g soybean. \x0d\ Method: \x0d\ 1. Wash the glutinous rice, soak it for 12 hours, then wash it, pour it into a steamer, steam it with strong fire, sprinkle 1-2 times with water in the middle, then turn it out and pour it into a wooden barrel, mix appropriate amount of boiling water, and cover it with a lid. \x0d\ 2. Put 300g of brown sugar into clear water and boil it into sugar juice. Stir-fry sesame and soybean respectively and grind them into fine powder. \x0d\ 3. Divide the blank of Ciba into 10 parts, and then divide each part into 3 lumps, that is, throw it at the wooden tray three times by hand, make three sounds and bounce it into the dustpan with yellow bean, so that each lump is evenly wrapped with yellow bean, then drenched with sugar juice and sprinkled with sesame noodles. \x0d\ x0d \ Dandan Noodles \ x0d \ Dandan Noodles has been operating in Chengdu for forty or fifty years, and it comes from the burden of peddlers selling along the street. At one end of the burden is a cooker, and at the other end are noodles, bowls and prepared seasonings, which can be eaten with each passing day. Now the famous Dandan Noodles store in Chengdu is opened next to Chengdu Cultural Palace. It is characterized by thin noodles, crispy meat, chopped green onion, bean sprouts and lard as the main seasonings, a little soup, delicious and refreshing, not spicy but slightly sour. \x0d\ Ingredients: \x0d\ 500g of flour, Deyang soybean oil, monosodium glutamate, red pepper, eggs, melted lard, pea tip, good soup, vinegar, chopped green onion, sprouts, bean powder and pork. \x0d\ Method: \x0d\ 1. Add water to flour and eggs to make dough, and roll it by hand to make fine leek leaf noodles. Bean flour is used as loose powder when rolling noodles. \x0d\ 2. Put the soybean oil, vinegar, monosodium glutamate, red pepper, good soup, chopped green onion and bean sprouts into 12 bowls respectively. \x0d\ 3. Chop the pork into mung bean-sized particles. Put the melted lard in the pot, and when the oil is hot, add the pork, drain the water, add salt and soybean oil, and color until the spit oil is golden yellow. \x0d\ 4. Boil the water in the pot, add the noodles and cook them, and fish them into 12 bowls with seasoning respectively, and fish the pea tips into each bowl, and put a cooked minced meat on it. \x0d\\x0d\ Introduction of potato cake: \x0d\ Famous snacks in Chengdu, Sichuan. It is widely spread among the people and often used as a banquet. It has won the title of "Chengdu high-quality snack" and "Chengdu famous snack". Potato cakes have various fillings, represented by ham potato cakes. \x0d\ Introduction of spiced flower kernel: \x0d\ Spiced flower kernel is a family workshop, which is often used as a famous snack for spring outing and "farmhouse music", and it is easy to carry. In the production season of fresh flower kernel, it is better to cook fresh flower kernel, and its flavor is better. Introduction of \x0d\ Crispy onion cakes: \x0d\ Crispy onion-flavored dishes are very popular in Sichuan. Therefore, combining onion oil with sweetness to make snacks is more distinctive and popular. Features of \x0d\ onion shortcake: \x0d\ crispy outside and sweet inside, with strong onion flavor.