Traditional Culture Encyclopedia - Traditional culture - What are the delicious snacks in Sichuan What are the delicious Sichuan snacks?
What are the delicious snacks in Sichuan What are the delicious Sichuan snacks?
Hot and sour douhua is a long history of Sichuan Province, Chengdu, Leshan and other places in the traditional snacks. Bean flower in the former mostly in the form of stalls and stretches of business, generally popular in urban and rural areas.
2, Lai Tangyuan
Lai Tangyuan, Chengdu City, Sichuan Province, a traditional snack, is a dumpling. Lai Tangyuan was founded in 1894, so far has a hundred years of history, has maintained the quality of the old famous snacks, its color smooth white, skin poi glutinous, sweet oil heavy.
3, Zhong Shui Dumpling
Zhong Shui Dumpling, ancient name "Shui Jiao", is one of the local traditional snacks in Chengdu City, Sichuan Province. Started in 1893, it is also known as "Lychee Lane Red Oil Dumpling" because it was first opened in Lychee Lane and flavored with red oil.
4, Ye'erba
Ye'erba, is a traditional snack in Sichuan. It is the traditional food for the Qingming Festival in western Sichuan and the Spring Festival in southern Sichuan. Ye'erba has different names and characteristics in different regions. In Chongzhou and other places, it is also called Ai Bun, while in Yibin and Luzhou in southern Sichuan, and Zhaotong and Zunyi in Yunnan and Guizhou, it is called Porker's Bun. In addition, in the Leshan area, the leaves used in Ye'er Ba are different, and the locals use the local unique large-leafed Xianmao leaves as the leaves, which can be wrapped up very well.
5, dragon copied hands
Dragon copied hands is a famous traditional snack in Chengdu, copied hands is the Sichuan people on the special name of the wonton, copied hands of the name.
6, glass dumplings
Glass dumplings is a delicious traditional snack, belonging to the Sichuan cuisine. Chengdu's shumai is characterized by thin skin, rich filling, beautiful shape, meat and vegetables, and rich nutrition. Glass shumai has a thin skin, and after cooking, the skin is soaked in oil and becomes translucent, and the filling can be seen through the skin, so it is called "glass shumai".
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