There are no fewer than fifteen cold dishes in Sichuan.

North Sichuan bean jelly has been famous for its unique red, spicy, mellow, fresh and cool Sichuan flavor since it came out in the late Qing Dynasty.

At that time, Xie Tianlu, a farmer in front of Jiangcunba in Nanchong County, set up a shed in Zhongdukou to sell bear jelly. His bean jelly is exquisitely made, from grinding and stirring to seasoning and flavor matching. Pedestrians are full of praise after tasting it, and Xie bean jelly is famous. Later, farmer Chen carefully studied the production technology of Xieliang powder, took its advantages and improved it, and the production technology of Xieliang powder was further improved. He picked fresh white peas and ground them with a small mill. He cooks with great care, and the bean jelly he makes is thin and tender. Husband and wife lung slices are very strong. During the Three Kingdoms period in Han An (now Nanchong City), a couple opened a small pot-stewed restaurant by the Jialing River, mainly to entertain people coming and going from the ferry. At that time, there were many fishermen, boats and merchant ships in the river, and the surrounding businesses were very prosperous. In Brazil, the current dynasty. I feel that the cold dishes here are delicious, especially praising the craftsmanship of the two couples. In order to praise the special skills of the two couples, I named this dish "Husband and wife lung slices". Husband and wife lung slices are delicate, slightly spicy, sweet and delicious. And recommend it to big brother Liu Bei as a royal meal sacrifice ... Songhua preserved egg Songhua preserved egg is a famous product in Nanchong. It adopts the traditional natural raw material formula, contains no lead and harmful substances, contains a variety of amino acids and sodium glutamate, and is weakly alkaline and nearly neutral. Nanchong preserved eggs are of high quality. Eggs are easy to shell, the protein is transparent and elastic, and the pine blossoms are obvious, just like pine and cypress bonsai, and the egg butter is watery with a little sugar heart. In recent years, it has created an egg with bright colors such as red, orange, yellow, green and cyan, adding new varieties to grand banquets and craft recipes at home and abroad. 65438-0982 Lai Tangyuan Lai Tangyuan was held in Luojiang by the Chongqing Branch of the Commodity Inspection Bureau of the Ministry of Foreign Trade and Economic Cooperation and the foreign trade system, with a history of one hundred years. Lai Yuanxin, the boss, started selling jiaozi along the street in Chengdu from 1894. His jiaozi is not rotten when cooked, showing no mud, and does not stick to chopsticks, teeth or mouth when eaten. They are moist, sweet, smooth and soft, and are the most famous snacks in Chengdu. Nowadays, glutinous rice balls have always maintained the quality of time-honored snacks. Its color is smooth and white, its skin is soft and waxy, its sesame oil is heavy and its nutrition is rich.

Lai Tangyuan was founded on 1894 by Lai Yuanxin from Dongfeng Town, Ziyang, Sichuan. Because his father was ill and his mother died, Lai Yuanxin followed his cousin to a bell dumplings restaurant in Chengdu. It is generally believed that dullness evolved from crossing. Actually, there was wonton first, and then jiaozi. "Fan Yanlu" said that Shiyan wonton is "Lu's Hunjia and Tunjia, so it has been here for a long time." Later, people made wonton into a crescent moon, which became jiaozi. According to historical research, there were wonton in Han Dynasty in China, and the real jiaozi began in Sui Dynasty and flourished in Tang Dynasty, about 1400 years ago. In the Tang Dynasty, jiaozi had spread to remote areas. Archaeologists found a complete jiaozi in a wooden bowl unearthed from a Tang Dynasty tomb in Turpan. Liu An, the stepfather of Liu Bang, the grandson of Emperor Gaozu of Han Dynasty, was named King of Huainan during the reign of Emperor Chemical Weapons of Fushun Dou. He likes to attract talents and talents, and there are often thousands of diners under his door. In order to solve the problem of eating for so many people, they made use of the salt-producing conditions in the Huaihe River basin and used brine as coagulant to invent tofu. During the Three Kingdoms period, tofu production technology spread to Yizhou (including Sichuan and Chongqing today), and it was very popular in Jinchuan area of Jiangyang County (now Luzhou City) (now Fushun County). Because it is also an important salt-producing area, there is a salt well rich in salt. At the same time, it is located in the subtropical zone, with fertile soil and good rainfall and light conditions, suitable for soybean growth ... Yibin burning noodles Yibin's most distinctive traditional snack, formerly known as Xufu burning noodles, formerly known as fried dough sticks noodles. As early as the Guangxu period of the Qing Dynasty, it began to run by the people. The snack takes local high-quality water noodles as main ingredients, Yibin bean sprouts, sesame oil, fresh suet oil, star anise, kaempferia kaempferia, sesame seeds, peanuts, walnuts, golden peppers, refined peppers, monosodium glutamate, shallots, pea tips or spinach leaves as auxiliary materials, and the noodles are cooked, fished up, dried, deodorized, and added with seasonings according to the traditional process. Yibin burning noodles are characterized by: loose red and fragrant, spicy and delicious, delicious and refreshing ... sweet Sichuan snacks. Production method: add salt and water into the fine flour, knead it evenly for half an hour, roll it into dough with a thickness of 0.6 cm, cut it into noodles with a width of 0.6 cm, then grab both ends of the noodles with both hands (5-6 pieces each time), stretch it hard, and when the noodles become 0.4 cm thick, put them in a boiling water pot, take them out, shake and cool them, sprinkle a little cooked vegetable oil and mix well; Chili oil, replicated sweet red soy sauce, mashed garlic, sesame oil and soy sauce are mixed to form a sauce. When eating, heat the noodles in boiling water, take them out, put them in a bowl and dip them in the sauce. Features: Sweet noodles are thick, strong and unique in flavor ... Hot and sour soup Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots and other materials boiled in clear soup. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion. So many people miss the delicious hot and sour soup when they don't have much appetite. Guo Kui Guo Kui, to put it bluntly, is the baked wheat cake in the north! It's just that Sichuanese invented the method of clamping meat and vegetables. There are also sugar cakes filled with sugar. Sichuanese gave it a special name, so it looks different. Sichuan can be called the Kingdom of Guokui, and it can be seen everywhere in urban and rural areas, and everyone eats it regardless of elegance and vulgarity, especially the one at the entrance of Zigong No.6 Middle School. Looking at the eight flavors, 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, etc. In terms of production methods, there are other kinds in rice rolls, such as wrapping, scratching (wiping, frying), hollowing out, oil spinning, and mixing sugar. Authentic rice rolls is made of fine sweet potato powder, rapeseed oil, dried red pepper, pepper and other raw materials, while pot soup is made of sausages, pork bones and other seasonings. Red oil is fragrant, dried mushrooms and mustard tuber are scattered all over the place, and fried soybeans are brown and round. The vermicelli is waxy and soft, and its mouth is full of fragrance. Pick up the trembling fat sausage and send it to your mouth. I only feel that the halogen is delicate, smooth and chewy.

Ice powder Ice powder is a delicious food in summer, which is favored by people because of its smoothness, transparency, coolness, deliciousness and low price!

According to the investigation, ice powder began in Wuyang (present-day pengshan county) in the Ming and Qing Dynasties, and was founded by Wang Weiyuan, known as "Weiyuan Ice Powder" in history! At first, it was only sold in pengshan county, and then it gradually spread to neighboring cities and counties, spread to Sichuan in the middle of Qing Dynasty, flourished in the late Qing Dynasty, and reached its peak during the Cultural Revolution! At that time, many people in Pengshan had several ice powder trees at home, and the streets were full of ice powder. Pengshan's ice powder seeds were brought to all parts of the country by educated youth. The land of ice powder is famous all over the world. Long wonton soup is thin and tender, smooth and delicious, and the soup is thick and white. It is the leader of Rongcheng snacks. The name of Long Wonton is not the boss's surname, but the founder Zhang, his friends and three other guys discussed opening a wonton shop in the then "thick flower tea garden". When discussing the name of the store, they borrowed the word "thick" from "Houhua Tea Garden" and named it as the homophonic "dragon" (Sichuan dialect "thick" is the same as "dragon"), which also means "dragon and tiger leap". "Wonton" is a special name for wonton in Sichuan. The name Chaoshou is probably because the two ends of the dough should be copied together when wrapping, so it is named Egg Baked Cake. During the Daoguang period, an old man surnamed Shi was inspired by the children's "menstruation Banquet", so he used eggs and fermentation. Because it tastes crisp and refreshing and tastes particularly good, it has become a famous snack in Chengdu. Cold noodles with shredded chicken is a traditional snack in Sichuan with a long history and great influence in Sichuan Province. In recent years, it has spread all over the country, especially in the vast areas in the north.

Method of making cold noodles with shredded chicken: noodles made by machine are boiled in boiling water. Don't cook too soft. Take it out while it's hot and put it on the chopping board. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to the other side and has cooled down. It becomes cold noodles. Hamburger, a famous snack in Chengdu, has a history of more than 80 years since its establishment. 19 14 Wenjiang Han Yulong opened a "Yulong Garden Noodle Restaurant" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of its exceptionally delicious buns. After Han Yulong died, his son Han Wenhua took over the business. He carefully explored and practiced the method of making steamed buns, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu catering industry and spread like wildfire. Later, Han Wenhua simply made steamed buns and changed the name of the store to "Han Xiaolongbao", and the business became more and more prosperous. Mala Tang Speaking of Chengdu snacks, you may immediately think of it as a string of incense. Vegetables and fish are carefully labeled and pushed into high temperature. This is really going through fire and water. Without exquisite cooking techniques, rough humans are mixed together, contaminating each other's tastes and can no longer be separated. In Leshan, Sichuan, this way of eating is called Mala Tang, while many provinces outside Sichuan prefer it because of the movie "Spicy Love Soup".

Dandan Noodles Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack.

The most famous Dandan Noodles is Dandan Noodles, which was founded by a street vendor named Chen Baobao in Zigong at 184 1. It was originally named after peddling along the street with a burden on its back. Leshan sweet-skinned duck Leshan sweet-skinned duck: Leshan people call it "braised duck", which is a famous food in Leshan, Sichuan, and follows the imperial diet of the Qing Dynasty. After people's excavation and improvement, its brine is unique, with the characteristics of brownish red color, crisp and slightly sweet skin, tender meat and pleasant aroma.

Sweet-skinned duck practice: To be an authentic "sweet-skinned duck", local ducks (Ma ducks) raised by farmers must be used as raw materials, and goslings can also be used instead. And it was cooked with a spoonful of boiling oil, not fried, and was tampered with by outsiders. Bang Bang Chicken Bang Bang Chicken, also known as Leshan Bang Bang Chicken and Jiading Bang Bang Chicken. This dish originated in Hanyangba, Leshan. It is made of excellent varieties of Hanyang chicken. After cooking, beat the chicken loose with a wooden stick and eat it. In the cooking history of China, the famous "white chest" struck with a wooden stick is found in Jia Sixie's "Qi Yao Min Shu". But its purpose is to make the meat firm. The purpose of beating the saute spicy chicken is to loosen the muscles of the chicken, so that the seasoning is easy to taste and it is labor-saving to chew when eating. Chengdu Bangbangji is a century-old Sichuan cuisine with unique flavor, exquisite workmanship and exquisite materials selection, which is quite different from other mixed dishes. It contains no ginger, onion, garlic and soy sauce. Tianfu Peanut Tianfu Peanut refers to a series of peanut varieties selected by Nanchong Institute of Agricultural Sciences in Sichuan Province, which is the main cultivated variety in Sichuan Basin (accounting for more than 95%, so it is also the general name of peanuts in Sichuan Basin). The peanut producing area in Sichuan Basin (including Sichuan Province and Chongqing City) is one of the main peanut producing areas in China, with an average annual planting area of 4.5-5 million mu and a total output of about 650,000 tons. It is the largest peanut producing area in western China. Peanuts in this area are mainly edible, paying attention to flavor quality and appearance quality. In peanut breeding, medium grain with strong adaptability and good commodity is selected. ...