Is there any specialty in Sichuan that can't be bought outside the province?

1. Zhong Dumplings: Founder Zhong, formerly known as "Xie Senmao", began to hang up the signboard of "Lizhixiangzhong Dumplings" on 193 1.

The main difference between Beier dumplings and northern dumplings is that they are stuffed with pork, without other fresh vegetables, and served with special red oil, which is slightly sweet and salty, spicy and delicious, and has a unique flavor. Zhong dumplings have the characteristics of thin skin (only 50g for 10 dumplings), refined ingredients (refined powder, selected pork with tendons removed and skins removed), tender stuffing (temperature and moisture are controlled during processing, and the meat stuffing is tender and dregs removed), and delicious taste (all auxiliary materials, red oil and original soup).

2. Hot and sour tofu: Hot and sour tofu is a famous local snacks in Chengdu and Leshan, Sichuan. Tofu pudding used to be operated in the form of shared rent, which is very popular in both urban and rural areas. It is a folk snack with a long history.

To make tofu, you need to choose the best soybeans, soak them in well water or river water, then grind them into slurry, filter the bean dregs, boil them and pour them into wooden barrels for later use. Take the glazed green sand jar, put sweet potato starch and gypsum water mixed with water, pour it into boiled soybean milk, and let it solidify into tofu.

Hot and sour tofu is a kind of tofu, which is made of soy sauce, vinegar, Chili noodles and monosodium glutamate. Add pre-cooked tofu and sprinkle with bean sprouts, crispy soybeans, kohlrabi and chopped green onion. Hot and sour tofu pudding tastes hot and sour and salty. Tofu pudding is fresh and tender, with crisp and fragrant ingredients, strong and spicy taste and unique flavor.

Third, when it comes to hot and sour bean curd, we can't help talking about North Sichuan bean jelly, also called snail bean jelly, because it is made of snails, and like hot and sour bean curd, it is sold in the street with a burden.

North Sichuan bean jelly: founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu set up a shed at Nanchong Ferry to sell bean jelly. The cold powder he made was tender, smooth and refreshing, and the seasoning was spicy and delicious. He gradually betrayed his reputation. Xie Jia has been specializing in bean jelly for generations, and then officially opened a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack.

Langzhong is the hometown of bean jelly in northern Sichuan. It has a wide variety, exquisite seasoning, delicate and refreshing.

Bean jelly is made from high-quality peas by shelling, soaking in water, grinding into fine pulp, filtering to remove residue, and precipitation and dehydration. Heat and stir to paste, and put into pots and plates for later use. When eating, cut the bean jelly into thin slices, or put it into a bowl with chopsticks-thick pieces, add refined salt, garlic paste, pepper noodles, monosodium glutamate and soy sauce, and then sprinkle with bright red Chili oil. Features: tender, smooth and delicious, spicy and delicious. Yellow bean jelly can also be made of "yellow powder", and green bean jelly can be made of mung beans. It can be eaten alone, or it can be put into a pot helmet or "pancake" (a kind of cake with thin white flour as paper grain).

The above can be said to be a luxurious version of hot and sour bean curd and bean jelly in northern Sichuan. Now, in fact, we can see many vendors carrying bags to sell. Price1.A bowl of 5 yuan. [North Sichuan bean jelly, hot and sour bean curd civilian version] Chili oil, haha! I think many people will be shocked to see it. North Sichuan bean jelly civilian edition. Hit it with a rotator, so it's this shape

Nowadays, bean jelly is usually used as an appetizer. Many times, add some fresh and crispy goose intestines and chew them in your mouth. Crispy, spicy and sour, really appetizing.

Four, introduced a few spicy, now introduce a few sweet snacks. For a change.

Lai Tangyuan: Lai Tangyuan has 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.

Ye: Ye, also known as Ye, was originally a traditional food of Tomb-Sweeping Day, a farmer in western Sichuan. 1940, Xindu Tianzhai Snack Bar carefully transformed Ai Mo and renamed it Yeere. Ye Ba 'er is one of the famous snacks in Sichuan, with exquisite materials, fine technology, bright color, softness and refreshing taste. Bread with glutinous rice flour, soft and sweet stuffing, or fresh meat, salty stuffing and fresh orange leaves, steamed over high fire. It is characterized by fragrance, sweetness and freshness.

When I go home, I often see people peddling, usually one yuan for two. Cheap and delicious!

On the top left is Ye Ba 'er, and on the bottom is a soaked bar made of glutinous rice. It tastes soft, sweet and delicious. Dan Ling's Paoba is very famous, which contains oil residue and smells delicious. One of my colleagues at work is Dan Ling. I don't know how much I brought to help us. It's also 50 cents each. Microwave or steam it in the morning and the breakfast problem will be solved.

Sixth, it's time for a change. Let me start with two kinds of noodles, both of which I like very much. One is sweet noodle sauce: the production method of sweet noodle sauce: add salt and water to the refined flour, knead it evenly and let it stand for half an hour, roll it into 0.6 cm thick dough with a noodle stick, cut it into 0.6 cm wide noodles, then grab both ends of the noodles with both hands (5-6 noodles at a time), stretch it hard, and when the noodles become 0.4 cm thick, put it in a boiling water pot, then take it out and shake it. Chili oil, replicated sweet red soy sauce, mashed garlic, sesame oil and soy sauce are mixed to form a sauce.

How to eat: blanch the noodles in boiling water, take them out, put them in a bowl, and dip them in the sauce.

Features: Noodles with sweet water surface are thick and have unique flavor.

Sweet water and bean jelly.

There is also burning noodles: Yibin's most distinctive snack, formerly known as Xufu burning noodles, began to operate as early as the Guangxu period of the Qing Dynasty. The snack is mainly made of local high-quality water noodles, with Yibin bean sprouts, sesame oil, sesame seeds, peanuts, walnuts, peppers, peppers, monosodium glutamate and shallots as auxiliary materials. The noodles are cooked, picked up and dried, the alkaline taste is removed, and the seasoning is added according to the traditional process. Yibin burning noodles are characterized by: loose red and bright, fragrant and spicy. Because its oil is heavy and anhydrous, it burns when ignited, hence the name burning noodles. Yibin's signature, wine is Wuliangye, food is burning noodles.

7. Glass steamed dumplings: Materials: flour, Chinese cabbage, lean pork, pepper powder, salt, monosodium glutamate, cooking wine and sesame oil.

Step: Add water to the superior flour to make a hard dough, tear it into 10g, flatten it and roll it into dough pieces, stack a plurality of dough pieces, put the edges of the dough pieces on a table, and press the edges of the dough pieces out of a lotus-leaf skirt with a flour stick; Blanch Chinese cabbage with boiling water, press dry, cut into pieces, chop lean meat, cut off fat after cooking, and add pepper powder, salt, monosodium glutamate, cooking wine and sesame oil to make stuffing; Take the skin from your hand, put the stuffing in the middle, slowly lift the skirt of the skin, knead it into the shape of cabbage, put the stuffing at the bottom, steam it in the air for about three minutes, sprinkle water once after opening the cage, and then steam it until it is cooked.

Remarks: Traditional snacks. Shaoshao swept the country. Shaoshao in Chengdu has the characteristics of thin skin and many fillings, beautiful shape, both meat and vegetables, and rich nutrition. Glass steamed dumplings is named after its thin skin, translucent skin soaked in oil after cooking, and the stuffing inside can be seen through the skin.

Eight, husband and wife lung slices: Chengdu famous flavor dishes. According to legend, in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua. Together with his wife, he was engaged in manufacturing and selling cold beef and lung slices. The couple personally operated, walked the streets and sold them in baskets. Because of the fine production and unique flavor, the cold lung tablets they operate are deeply loved by people. In order to distinguish it from ordinary lung slice stalls, people call it "husband and wife lung slices". After opening the store, we paid more attention to materials, and replaced the original single lung with cattle, heart, tongue, belly and scalp, and the quality was improving day by day. In order to maintain the original flavor of this dish, the name "Husband and wife lung slices" has been used ever since.

Nine, Dragon Wonton Soup: Dragon Wonton Soup is thin, tender and delicious, and the soup is thick and white, which is the leader of Rongcheng snacks. The name of Dragon Wonton is not the boss's surname, but the homophonic name of "Dragon" used by three guys in "Mihua Tea Garden", which means "Long Teng Hu Yue" and "Prosperous Business". This is clear soup wonton soup, red oil wonton soup, seafood wonton soup and stewed chicken wonton soup. They are all delicious. You must not miss them.

Ten, pearl balls: I think the pearl balls in the north seem to be made of meat, and the taste is salty. The pearl balls in Sichuan are sweet, with stuffing, black sesame and white sugar, and beautiful glutinous rice outside, crystal clear, and spicy things can be changed.

Eleven, pork intestines powder: the most famous pork intestines powder should be regarded as Shuangliu's "White House Powder".

Taste and ingredients: Authentic pork intestines powder is made from the first-class sweet potato powder, rapeseed oil, dried red pepper, pepper and other raw materials, while pot cover soup is made from pork intestines, 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.

Practice: First put the soaked sweet potato into the boiling fat sausage soup pot and shake it a few times, then pick it up and pour it into the big bowl where the fat sausage and seasoning have been put. Finally, scoop a spoonful of boiling soup from the soup pot and pour it down along the vermicelli, then put some peanuts and chopped green onion in the bowl.

Wait, don't panic yet. It is best to eat pork intestines powder with Guo Kui. What is Guo Kui?

Twelve, Guo Kui: Sichuan can be called Guo Kui Kingdom, which can be seen everywhere in urban and rural areas, regardless of elegance and vulgarity, and everyone eats it. 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. From the production methods, there are bread wrapping, scratching (wiping and frying), hollowing, oil spinning, sugar mixing and so on. There are more than 30 common varieties in Chengdu alone. There are many food stalls for sale in the streets; Famous snack bars have their places; You can see it even at high-end banquets. Some people use it for breakfast, some people use it to sharpen their points, and some people use it as a side dish. In short, many people like to eat.

It's enough to eat pork intestines powder with it, bite the powder and bite the pot helmet, or tear it into small pieces and soak it in soup, which is also very good and tastes blended.

At present, there are many kinds of pot helmets, besides the traditional white flour pot helmet and salt and pepper pot helmet, there are also chicken slices pot helmet, lung slices pot helmet, chicken rice pot helmet and vegetarian dish pot helmet. . .

13. Egg-baked cake: It is said that there is an old man named Shi next to Shishi College in Chengdu. Inspired by the children's "Aunt Banquet", he mixed eggs and baking powder with a proper amount of brown sugar and baked them in a flat pan. Because of its crisp, tender and refreshing taste, it has become a famous snack. Now there are white sugar, brown sugar and honey. When baking, some people add different fillings such as sesame seeds, walnuts, peanuts and cherries; Some are stuffed with meat and vegetables, which are salty and delicious, and the varieties of egg baked cakes are becoming more and more abundant.

The spicy series is coming, don't be afraid. Hey!

14. bloodthirsty: Mao xuewang is also called "bloodthirsty". Its raw materials are mainly duck blood, beef venetian blinds and bean sprouts. There are also eel, squid and other accessories for refreshing. Its taste should be hemp, spicy, fresh and fragrant. In addition, there is a series in maocai.

Fifteen, barbecue: fried snails: fried lobsters: spicy crabs:

Sixteen, boiled meat slices: the textbook says: the characteristics of boiled water are "hemp, spicy, fresh and hot". From the production of vegetables can be roughly understood: first prepare vegetables: celery, garlic seedlings, cut into sections; Green bamboo shoots, sliced. Add a little starch to the sliced meat, stir well, add a little oil, add watercress, stir-fry until the oil turns red, add a little soup, when the soup boils, add all the vegetables and sliced meat, cook it slightly (remember not to cook it for a long time) and then pour it into the basin. Finally, the most important process: pepper noodles, pepper noodles, sprinkle a lot, and then pour a layer of boiling oil. A pot of "boiled pork slices" that is still squeaking is served on the table. Boiled fish:

It's sunny and a little hot. Let me introduce a cold snack.

Ice powder: "Ice powder" is a kind of plant seed (black as sesame) wrapped in gauze. If it is rubbed constantly in clear water, it will produce mucus mixed in water, then add a little mint and take out the ice powder seed wrapped in gauze. Before long, these mixtures became transparent light brown solidified substances with attractive crystals.

Put some ice cubes in the bowl, then put a piece of ice powder in a bigger spoon and watch it tremble on the spoon. It seems that if you are a little unstable, you will fall to the ground and break. Carefully put it in a bowl with ice, add fried peanut powder and boiled brown sugar water. At this time, the role really appeared, as calm as a big shot in a scene. It is two simple and unremarkable things that make a dull play instantly wonderful.

Stir the things in the bowl with a small spoon, and the entrance is the smell of peanuts, the sweetness of brown sugar water, the slight mint flavor, and the ice powder is soft in the mouth. . . . . . Jelly is nothing!

Ice powder is usually eaten in summer. This painting is too monotonous. In fact, tremella, peanuts, sesame seeds or small dumplings will be added. It's usually fifty cents a bowl.

In addition, there are cold noodles selling ice powder.

18. Cold noodles with shredded chicken: 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.

There are various ways to eat cold noodles: (1) cold noodles with mung bean sprouts, blanched with boiling water to keep crisp and tender, put in a bowl, cover the cold noodles, and sprinkle with sauce made of pepper noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil; (2) Cold noodles with shredded chicken, the basic method is the same as cold noodles with mung bean sprouts, except that shredded chicken is added to the noodles after cooking; (3) Three-silk cold noodles, cooked shredded chicken, shredded ham and shredded pork.

Nineteen, cold skewers: hot skewers are small hot pots, and cold skewers are similar to cold dishes, and they are also a bunch to wear and sell, usually a dime a dozen. Want a bowl of ice powder or tremella, then eat a few cold skewers and talk about eight robes, which is the favorite of our girlfriends.

Cold kebab, county liver, chicken feet, duck feet and chicken wings = =

Vegetarian, lotus root slices, potatoes, kohlrabi, Chinese cabbage, kelp, green bamboo shoots and tribute vegetables = =

Twenty, three cannons: materials: glutinous rice1000g, brown sugar150g, sesame 50g and soybean 250g.

Method:

1. Wash glutinous rice, soak it for 12 hours, then wash it, pour it into a steamer, steam it with strong fire, sprinkle water in the middle for 1-2 times, then steam it, turn it out and pour it into a wooden bucket, mix it with appropriate amount of boiling water, cover it, and mash it with a wooden stick (or wring it with a wringer).

2. Boil 300 grams of brown sugar into sugar juice in clear water. Stir-fry sesame and soybean respectively and grind into fine powder.

3. Divide the cake into 10 parts, and then divide each part into 3 pieces, that is, throw it on the wooden plate for three times by hand, make three turns and then bounce it into a dustpan filled with soybeans, so that each piece is evenly coated with soybeans, then pour sugar juice and sprinkle sesame noodles.

Features: glutinous rice is soft, sweet and delicious.

2 1. Tofu brain: The main procedure of tofu brain is to order tofu: filter soybean milk, add appropriate amount of gypsum or brine, concentrate it in a jar, stew for several hours, and it becomes white and tender tofu. At this time, use a thin and round spatula to shovel the bean curd into the boiling water blended with glutinous rice flour, then cut it into small pieces and let them decorate the translucent thick soup.

When eating, scoop a handful of swollen potato powder into a bamboo colander, scald it with boiling water, pick it up, put it in a bowl containing more than ten kinds of seasonings such as monosodium glutamate, chicken essence, white soy sauce, red soy sauce, red pepper, pepper powder, ginger powder, bean sprouts, diced mustard tuber and sesame oil, and then put the cooked tofu brain in the bowl. Only chopped green onion, celery leaves, crispy soybeans, fried kernels and prickly heat are vegetarian tofu; Add a pinch of silver-white shredded chicken breast to make shredded chicken bean curd; If you add a spoonful of beef soup boiled with bittern oil, pepper, pepper, ginger, cumin, Pixian watercress, star anise, kaempferia kaempferia, fennel, crystal sugar and refined salt, it is beef bean curd.

Bean curd shops are all over Leshan street, each with its own flavor. The most famous are Zhu's and Roche's bean curd in Niuhua Town. Tofu brain occupies an important position in people's lives with its unique charm in history, and is rich in splendid Bashu culture.

Twenty-two, Han steamed stuffed bun: Han steamed stuffed bun was created in 19 14, and it was the main variety of "Yulong Garden" in Chengdu at that time. At that time, the "South Shrimp Steamed Bun" in the store was called "the top grade of Chengdu snacks" because of its exquisite materials, fine production, thin skin and loose foam, full stuffing and slag melting at the entrance. Later, his son Han Wenhua inherited his stepfather's business and renamed the shop "Han Baozi". In recent 90 years, Korean steamed buns have maintained their own style and quality. 1990 12 was named "Chengdu Famous Snacks" by Chengdu Municipal People's Government.

"Korean-style steamed buns" not only sell steamed buns, but also various Sichuan snacks and small stoves, which are suitable for 2-3 people.

Twenty-three, Mapo tofu: raw materials: tofu 10 Liang (about 400 grams), minced beef, green garlic seedlings, the right amount. Douchi, douban, Chili powder, pepper powder, salt and soy sauce are all suitable.

Methods: Made from tender tofu and ground beef. The color of the dish is red and bright, and the tofu is tender and white. Quot hemp, spicy, fresh, spicy, tender, firm (referring to the whole shape) and crisp (referring to minced beef). Choose gypsum tofu, cut it into cubes, put it in a bowl, and rinse it with boiling water to remove the astringency. Heat the wok to 60% heat with vegetable oil. Stir-fry the minced beef until it is yellow. Add salt, lobster sauce, Chili powder, Pixian watercress, add fresh meat soup, add tofu, and stir-fry over medium heat until the tofu tastes delicious. Add green garlic sprouts and soy sauce, and cook for a while until the juice thickens. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder.

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.

Ingredients: 500g of round noodles, 50g of Chili oil, 50g of soy sauce, 50g of onion, 35g of sesame paste, 2.5g of monosodium glutamate, 0g of Sichuan food100g, 20g of melted lard and 20g of sesame oil.

Cooking method: wash Sichuan cuisine slightly, cut it and onion into fine powder respectively, and put it in 5 bowls, and then put other seasonings in each bowl for later use; Boil the water in the pot, and cook the noodles in the pot and eat them in bowls.

The most famous one in this area is Dandan Noodles, a street vendor named Chen Baobao in Zigong, founded by 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk around in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

Twenty-five, lotus seed cake: [raw materials] flour, pork fat (slightly frozen), lotus seed stuffing, white sugar powder, clear water, refined oil, carmine food pigment, canned fruit.

[Law]

1. Formation of stuffing: Lotus paste stuffing is kneaded into even balls, and rouge sugar is made of powdered sugar and edible red.

2. Dough preparation: 150g flour is added with pig fat, and kneaded on a chopping board into crisp dough; Add 50g pig fat and 100g water to 300g flour, and adjust it to oil-water dough on the chopping board.

3. Making and molding: put the oil-water bread into the pastry, and the pastry will be made into a crisp dough, kneaded into a round strip, fed into a uniform round cake blank, pressed into a round crust, respectively wrapped in stuffing, kneaded into a round cake shape, and left to stand for about 65,438+05 minutes. When the cake blank becomes hard, draw a circle evenly from the edge of the cake blank to the center of the filling with a blade.

4. Maturity: Put the refined oil in a pan with low fire, burn it to about 60 degrees, then put the cake blanks in turn, and fry until it floats, floats and matures.

5. Dishes: Decorate with fruits and remove rouge sugar.

【 Features 】 Crispy layers are distinct, soft and sweet, which is most suitable for eating with sweet soup.

Twenty-six. Oh, Sichuan bean jelly can be divided into white bean jelly and yellow bean jelly, which can be served cold or hot. The seasoning is different. The raw materials are also different. White bean jelly is North Sichuan bean jelly, and yellow bean jelly is also called rice tofu, which is made of peas.

Yellow bean jelly: white bean jelly:

Twenty-seven, mash: the color of mash is clear and sweet. It has the functions of invigorating qi, promoting blood production, activating collaterals, moistening lung, and clearing heat and relieving summer heat in summer. In Sichuan, people cook mashed potatoes with Guo Kui (a kind of white flour cake), fried dough sticks, glutinous rice flour and eggs. Boil with water in summer and add sugar. After cooling, you can add ice cubes to make cold drinks. In many Sichuan dishes, mash is also an essential condiment. Usually put powder, egg flowers or poached eggs.

It is a favorite snack of every household in Sichuan, and it is also a dessert at many banquets, which is filled with all kinds of seasonal fruits.

Twenty-eight, milk noodle soup and bowed chicken: milk noodle soup is named after the noodle soup is like milk. The shopkeeper put the pig bones and chicken bones in the pot the night before, and cooked them on low fire until morning. The soup turned white, salty and milky. At this time, when the lid is lifted, the fragrance will come to the nose. Cooking noodles with this milk soup, with shredded chicken and shredded pork with sauerkraut, is very delicious.

The giving chicken in Qionglai can also be called spicy chicken slices. Because it used to be sold in a conical pottery bowl, people used to call it a charity chicken. It selects local cocks, butchers them, removes their hair, cuts open their bellies and cooks them, then picks them up and dries them, then removes their bones and heads, makes them into even slices with sharp blades, neatly puts them in pots or large plates, and then drenches them with seasonings mixed with red pepper, fried sesame seeds, pepper noodles, soybean oil, monosodium glutamate, spices and juice, which makes people drool. Because of the different seasoning formula, the taste of chicken is also very different. According to the local people, some of them are secret recipes passed down from family to family.

The best way to eat here is milk noodle soup with ascetic chicken. Pick a creamy noodle soup and put a delicious ascetic chicken in it. It makes you warm and crisp, and your appetite suddenly opens up. It's really amazing. It will make you feel warm and comfortable even in the cold winter.

Twenty-nine, pig ears: Luzhou pig ears, with exquisite materials, fine production and excellent quality, have become one of the famous snacks in Luzhou because of their unique blending style, which is fragrant, waxy and soft, but not sticky. Luzhou pork chop is divided into salty stuffing and sweet stuffing. The salty stuffing takes fresh pork, winter bamboo shoots, leeks, monosodium glutamate and refined salt as raw materials; The sweet stuffing is made of white sugar, residual oil, orange red, sweet-scented osmanthus sugar or rose sugar, sesame and so on. The raw materials of stuffing are 80% cooked glutinous rice and 20% rice, which are ground into pulp and dried. Just steamed pork chops are white and shiny, like cooked pigs, hence the name.

30. Ba Huang: Ba Huang: Luzhou Ba Huang is golden in color, rich in aroma and sweet in taste. It is unique in that the packaging material is beam, and the fragrance comes from the aromatic oil contained in beam. Ba Huang, which has just been steamed, smells fragrant. After cooling, it can be sliced and fried, or boiled in boiling water, which has a special flavor.

White cake: Luzhou white cake takes cooked rice, sugar, osmanthus and lard as raw materials, and another food is called white cake, that is, white sugar rice cake. I remember it was as big as a cup mouth, shaped like a flying saucer, with a little red dot in the middle. Earlier, on the day we left for Chongqing, my father got up very early. At five o'clock, he went to the street to buy fresh white cakes. Steaming white cakes smell of rice and are always brought to us in brand-new bamboo baskets. Sight, smell and taste are all enjoyment.

Luzhou white cake, which is famous for its flavor snacks, was first born in Sanyiyuan white cake shop in the AD1920s. It is famous for its beauty, tenderness, fragrance, sweetness and coolness in Bashu, and it has become a good breakfast for all ages, and some of them are also used as "over-the-middle" snacks at banquets. The name of white cake has a long history. Luzhou white cake is made of polished rice, white sugar, sweet-scented osmanthus sugar and lard by extracting sugar, so it is named sweet-scented osmanthus lard sugar-extracted white cake. Luzhou white cake is famous in Sichuan for its beauty, tenderness, fragrance, sweetness and coolness. The white cake that just came out of the cage is white and moist, with attractive aroma and appetite.

Thirty-two, longan buns: snow-white special refined powder, after fermentation, add sugar and lard and knead it evenly, and make it into a satin-like bun skin by hand; Bought pork caught in the front leg, chopped into minced meat without scarf, added with various seasonings, and poured into chicken stew; Stir into a delicious meat stuffing. In order to make the meat more delicious, melt the slag at the entrance and add arrowheads.

Chicken juice is poured into the stuffing of longan buns, which tastes delicious and mellow. One or two flours are made into 10 thumb-sized buns, so they are called longan.

33. Short beef: It is said that in the early 1930s, ordinary people were poor and sick. There is an old Chinese doctor in Leshan who is good at Chinese herbal medicine and proficient in ambiguity. The old man, with the heart of saving the world and saving people, boiled medicine in a hanging pot by the river in Suji Town, Leshan, helping passers-by. When Dr. Luo meets, this soup can prevent diseases and quench thirst. Some people even drank several bowls to satisfy their cravings, so Dr. Luo washed the intestines and tripe discarded by large families and put them in the soup pot, adding some seasoning. The cooked taste is delicious, the wine drinker Luo Yi keeps coming, and the soup pot by the river is already in supply. Later, the younger generation followed Dr. Luo's cooking method and went to the market to set up stalls to sell. At first, the operator put a table without a stool, so he tied a rope at the foot of the table to sell soup to the guests. The guest put one foot on the rope and ate the soup with the other hand, so it was named Tiaojiao beef soup. Thirty-four, rack burning white meat:

Thirty-five, saliva chicken: ingredients: five-skinned cock 1000g, pepper oil 10g, sugar 10g, sesame sauce 10g, ginger and garlic juice 30g, sesame oil 30g, chopped green onion 10g, cooking wine 30g.

Production method:

1. Kill and clean live chickens, remove the tips of feet and wings, soak them in boiling water to remove blood, then remove them and rinse them with clear water. When the pot is heated to 70 degrees Celsius with water, add chicken, onion, ginger, pepper, cooking wine and refined salt, take out the freshly cooked pot, soak it in cold soup, take it out after cooling, cut it into strips and put it in a concave container.

2. Mix red soy sauce, ginger and garlic juice, sesame sauce, cooked pepper, pepper oil, white sugar, vinegar, monosodium glutamate, red oil and sesame oil in a bowl, and pour the juice on the chicken strips. Sprinkle with sesame, peanuts and chopped green onion.

Features:

The choice of main ingredients in this dish is very particular. Must raise local roosters, focusing on seasoning, rich seasoning, spicy and delicious, tender and refreshing. It has the reputation of "three thousand miles famous for Bashu, and it tastes all over twelve states in the south of the Yangtze River".