What are the characteristics of Chengdu?

Chengdu's specialties are: Longwonton soup, Dandan Noodles, Zhong jiaozi, three-in-one mud, and northern Sichuan bean jelly.

1, dragon wonton soup

Dragon wonton soup is a famous traditional snack in Chengdu. Wonton is a unique name for Sichuanese, hence its name. Chengdu's "Dragon Wonton" was opened in Yuelaichang, Chengdu on 194 1, and moved to Xinjichang in the early 1950s, and moved to the south section of Chunxi Road in the 1960s, with a history of more than 70 years.

2. Dandan noodles

Dandan Noodles, a special noodle of Han nationality. The famous Chengdu snack (also called Zigong snack, originated from Zigong). 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.

3. Zhong jiaozi

Zhong dumplings, called "dumplings" in ancient times, are one of the local traditional snacks in Chengdu, Sichuan. It started in the 19th year of Guangxu (1893). It was located in Litchi Lane at the beginning of its opening, and was seasoned with a lot of red oil, so it was also called "jiaozi with red oil in Litchi Lane".

Zhong jiaozi is stuffed with pork, with no other fresh vegetables and special red oil. It has the characteristics of thin skin (only 50g for 10 jiaozi), fine ingredients (fine powder, carefully selected pork with tendons removed and skins peeled), tender stuffing (tender meat and dregs removed by mastering the temperature and moisture during processing) and fresh taste (all by auxiliary materials, red oil and original soup).

4, three-in-one mud

Three-in-one mud is a traditional Sichuan-style snack, which is sold in various dessert shops in Chengdu and suburban counties. This point is named after the three main raw materials, rice, glutinous rice and soybean, are ground into powder, and then added with auxiliary materials and water to stir-fry into mud for eating.

5. North Sichuan bean jelly

North Sichuan bean jelly is made from high-quality peas by shelling, soaking in water, grinding into fine pulp, filtering to remove residue, precipitation and dehydration. Heat and stir to paste, and put into pots and plates for later use. There are many ways to make bean jelly, but mung beans and rice can also be used to make bean jelly with different tastes, and the nutritional value and influence of bean jelly.