Top Ten Gourmets in Chengdu

Chengdu is the capital of Sichuan province, and the inheritance of Chengdu culture is very long. Many ethnic groups thrive in Chengdu, a beautiful place. Let's share the top ten food pictures of Chengdu.

Top Ten Food Pictures in Chengdu 1 1 Ji Bo

As a famous traditional snack in Sichuan, it has a history of hundreds of years since the Qing Dynasty. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. It is very convenient to eat, and there are many flavors to choose from. Can be used as a casual taste with special chicken soup rice, or as a dinner.

2. Canned rice noodles

As a symbol of hot and sour cooking, it has a strong flavor. The kimchi in their home is authentic Sichuan style, the earthen altar is cellar-stored, full of sour and refreshing; The soup base is also very rich, one pot and one soup, nutritious and delicious.

3, Shuangliu mom rabbit head

Bunny is so cute, spicy is better to eat ~ the tender rabbit head with pure taste and mellow aftertaste makes the mother rabbit head with pure taste.

4.baijia pork intestines rice rolls

Originated in the late Qing Dynasty, it has a history of 100 years. The vermicelli is crystal clear, the soup bowl is red and white, the entrance is spicy and delicious, and the taste is meaningful and famous. Coupled with the crispy pot helmet, it is simply a taste feast.

5, egg baking cake

It is a traditional snack in Chengdu, Sichuan, which began in the Qing Dynasty. Today, there are still many vendors on the streets of Chengdu, carrying the burden to sell. It is delicious, golden, soft, crisp and nutritious, which is most suitable for Xian Yi, young and old.

6. Three cannons

It is mainly made of glutinous rice. When the Third Artillery throws glutinous rice balls, it makes a projectile-like sound, which is divided into "iron cannon", "cannon" and "cannon", hence the name "Third Artillery".

7. Deng Ying beef

It is made by slicing hind leg beef tendon, pickling, drying, baking, steaming, frying and frying. It is named after the thin and wide slices of meat, which can be seen through light and shadow and has the effect of folk shadow play. It has a history of more than 100 years. It is spicy and crispy, chewed carefully and has an endless aftertaste.

8. Highlight

The main raw materials are rice, well water and brown sugar, which are delicious, sweet, soft and glutinous, refreshing and delicious, and have the effects of detoxifying and expelling pus, diuresis and detumescence, clearing heat and removing dampness, strengthening spleen and stopping diarrhea.

9. Yebar

It is a traditional food for farmers in Tomb-Sweeping Day and southern Sichuan during the Spring Festival. Exquisite selection of materials, exquisite craftsmanship, environmental protection, beautiful shape, soft and refreshing characteristics. Steamed with glutinous rice flour bread with soft glutinous sweet stuffing or fresh meat with salty stuffing, it is fragrant and moist, sweet and refreshing, with rich lotus flavor, and the dishes are divided into two flavors: salty and fresh.

10, husband and wife lung slices

Without husband and wife lung slices, it is actually scalp, heart, tongue, tripe and beef without lungs. Husband and wife lung slices are big and thin, waxy and tasty, spicy and delicious, tender and slag.

Top Ten Food Pictures in Chengdu 2 Dandan Noodles

Dandan Noodles, as its name implies, is to pick the noodles sold on the burden. In the past, those vendors usually knocked while selling coconuts. As long as the locals hear the voice of Benedict, they can't help but go out and find out.

Generally, it is just dry-mixed Yangchun noodles to win with ingredients; Or add dried meat and chicken soup to make chicken soup Dandan Noodles. Noodles are usually made of refined flour, with seven different oils and four different ingredients. Seven kinds of oils are: Chili oil, Zanthoxylum oil, sesame oil, mustard oil, fennel oil, garlic oil and chicken oil; The four ingredients are onion, ginger, pepper and winter vegetables (or dried sauerkraut).

Laitangyuan

Lai Tangyuan was founded in 1894. At that time, there was a vendor named Lai Yuanxin who made a living selling jiaozi along the street in Chengdu. Jiaozi is not only thin-skinned, but also delicate and moist. There are more than ten kinds of black sesame seeds, white sesame seeds, peanuts, walnuts, frozen oranges and red bean paste, which are sweet and delicious. After becoming famous for a long time, he opened a shop and took the name of Lai Tangyuan.

Lai glutinous rice balls are characterized by no rotten skin, no stuffing, no mixed soup, no chopsticks, no teeth and no mouth when eating, which can be said to be the pinnacle of glutinous rice balls production! Its secret is to mix glutinous rice with glutinous rice to make dough, so that it will not rot for a long time, and the more it is cooked, the more elastic it will be. Chicken oil is put in sesame stuffing, which tastes soft and sweet. You can soak it in soup, or dip it in white sugar and sesame sauce and eat it dry.

Long chaoshou; Chengdu wonton

Sichuan people call wonton wonton, and dragon wonton is one of the best. The origin of the name of the store is that three guys once discussed opening a wonton shop in the "Mihua Tea Garden" in Chengdu, so they took the homonym of "Mi" as the name of the store, meaning that "Dragon" is advancing by leaps and bounds and business is booming. The wonton soup they made was thin and tender, smooth and delicious, and the soup was thick and white, which soon became a unique city. The secret is to use only pig hind legs to mix stuffing, and the soup is seasoned with pepper, ginger, sesame oil, Sichuan salt and chicken oil.

Pork lung new Chili sauce

There is an interesting story about the origin of the couple's lung slices. At that time, there was a couple named Guo Chaohua and Zhang Tianzheng who lived by selling spicy beef and lung tablets. The two went out early and returned late, working hard. From selling baskets, setting up stalls to attract customers, to trying to open stores, they finally broke out. Their raw materials are beef heart, beef tongue, tripe and beef, and they don't need beef lungs at all. In order to distinguish them from other lung films, they call themselves "husband and wife lung films".

tofu?pudding

The tofu in Chengdu is the tofu brain of the northern population. Although the ingredients are the same, the tofu in Chengdu can be salty or sweet, spicy or iced, with sauerkraut, prickly heat and fruit ... In Chengdu, the favorite tofu brain is not common, and the tofu brain in the north is slightly monotonous. In Chengdu, tofu pudding is a must-try snack.

Longyanbao

Chengdu longan steamed stuffed bun is a very old traditional snack in Sichuan. It is made by fermenting dough, adding sugar and lard and kneading evenly, so the flour is slightly sweet. In fact, sugarcane has been planted in Sichuan for a long time. When peppers did not arrive in Sichuan, sweetness was the mainstream pursuit of Sichuanese.

Meat stuffing is the meat with pork in the front and back legs, thick chicken juice from stew soup and mushrooms with delicacies, which are mixed and stirred into delicious meat stuffing. The entrance is fragrant, not to mention how delicious it tastes.

Sanmen cannon

Sanpao is a traditional snack in Chengdu, Sichuan. It is an edible and fun snack, which is in line with the humorous characteristics of Sichuanese. Snacks are mainly made of glutinous rice, because when throwing glutinous rice balls, the three guns sound like "projectiles".

It is divided into "iron cannon", "cannon" and "cannon", hence the name "three cannons". When eating, it is accompanied by "old silver tea", which has a special flavor. Sanpao is sweet and delicious, non-greasy, non-sticky and non-slag, and cheap. The main ingredients of the Third Artillery are glutinous rice, brown sugar, sesame seeds and soybeans, which are very sweet to eat.

Zhong jiaozi

In Sichuan, jiaozi is not a staple food, but a snack. Northerners should not think how heavy it will be in Chengdu. Zhong jiaozi, called "Dumplings" in ancient times, is a traditional snack in Chengdu, Sichuan. This dish was founded in the 19th year of Guangxu. Because it was located in Litchi Lane at the beginning of its opening, it was heavily seasoned with 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. Its jiaozi is famous for its thin skin, tender stuffing and delicious taste.

Rabbit head

In China, there is no beautiful woman in any city who loves rabbit heads as much as Chengdu beauty. Rabbit head is a must-have food for Chengdu people to cool off the heat, especially in summer, where rabbit heads are sold all over the street. The tastes are spiced, spicy and so on. The way to eat is to separate the upper and lower jaws of the head, and then chew and suck carefully. All the smells suck here, especially the beautiful women in Chengdu, which is a unique street view and mouth-watering

Cold noodles with sauce

Finally, talk about the cold noodles that can be seen everywhere in Chengdu. Laozi said: "The road is simple, and the big skills are not working." Probably only Chengdu's cold noodles are snacks. Look at the big picture from a small point! A bowl of heady cold noodles and a spoonful of eye-catching red oil combine into an attractive aroma, which makes people secrete a lot of saliva instantly. Eat it, don't forget it in March!

Using the simplest ingredients to make the most complicated and charming taste, it is estimated that only Chengdu people can have such a beautiful mind. Confucius said, "Qi heard Shao, but I didn't know the taste of meat in March. He said,' If I want to be unhappy, I will be happy. When Confucius heard extraordinary music, he could forget the taste of meat. Only the cold noodles in Chengdu can make you remember its taste for three months.

What are the special snacks in Chengdu?

1, husband and wife lung slices.

Husband and wife lung slices, red and bright in color, soft and tender in texture and spicy and fragrant in taste. The scenery is green and the Tianjin River is surging. A large plate of freshly mixed lung pieces celadon dish was served on the table, red and shiny; When you put chopsticks in your mouth, you will feel spicy and delicious, soft and waxy, crisp and tender.

Nutritional value: warming spleen and stomach, liver and kidney, nourishing blood and warming channels, protecting gastric mucosa, nourishing liver and improving eyesight, increasing high temperature and disease resistance, and promoting human growth and development. Among them, tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid and so on. It is suitable for patients with deficiency of both qi and blood, malnutrition and weakness of spleen and stomach after illness.

2. Dandan Noodles.

Dandan Noodles, a famous local traditional pasta snack in Chengdu and Zigong, Sichuan, is said to have originated from porters carrying loads and selling noodles in the street, hence its name. Dandan Noodles rolled flour into noodles, cooked it and scooped up the fried minced meat. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. Today, Dandan Noodles has spread all over the country. Although the method is slightly different, it has become a home-cooked gourmet snack because of its delicious taste.

3, dragon wonton soup.

Long wonton is a famous traditional snack in Chengdu. It is thin and tender, smooth and delicious, and the soup is thick and white. Wonton is a unique name for Sichuanese. Name of Chaoshou: Chengdu Longchaoshou opened in Yuelaichang, Chengdu on 194 1, 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.