Ask the names of more than ten kinds of delicious food in Sichuan

It has been circulating for hundreds of years since the Qing Dynasty. It is made by mixing boneless chicken slices with spicy seasonings and various seasonings in a pottery bowl. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. When eating milk noodle soup, it is served with alms chicken, which has a unique flavor.

2. Pork rolls

It has always been one of the most distinctive snacks in Chengdu. Spicy, fresh, bright, red and delicious. It can be used as a snack flavor and a special sausage. Pork intestines powder has the characteristics of "fast food".

3. Dandan noodles

It is a famous snack, which is deeply loved by Sichuan people and has a unique flavor. Dandan Noodles is named after being often peddled by vendors. It is made by rolling flour into noodles, cooking and scooping up fried minced pork. This kind of noodles is red and bright in color, thin and thin, crisp and fragrant in gravy, salty and slightly spicy, and full of flavor. This dish is widely circulated in Sichuan, and is often used as a banquet snack, which can be called the best in Sichuan pasta.

4. Husband and wife lung slices

Husband and wife lung slices are actually cow 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.

Step 5 steam cold noodles

Guangyuan steamed cold noodles, also known as Guangyuan cold noodles, is a specialty of Guangyuan City, Sichuan Province. Only produced in Guangyuan city and its surrounding counties and towns, its taste gradually decreases with the distance from the urban area, and there is no place of origin outside Guangyuan city. Its appearance is similar to Shaanxi cold rice noodles, except that the raw material is rice instead of flour. Guangyuan cold noodles taste smooth, cool and pleasant.

6, fire whip beef

Firewhip beef originated in Qianlong period of Qing Dynasty, and became a famous specialty in Sichuan in the late Qing Dynasty and early Republic of China. Together with Zhang Fei beef and Taihe beef, it is also called "Sichuan Sanjue Beef". It is famous for its high quality, delicious taste, thin sheet like paper, crispy and long. Fire whip is an ancient lighting torch in Zigong, Sichuan. Here, the brightness of the "lamp" is used to indicate the thinness and transparency of beef. Now many goods write "fireside", which is a typo.

7.lizhuang white meat

Lizhuang white meat, the full name of "Lizhuang knife-edge garlic white meat", is a traditional food in Lizhuang. The pork from Changbai Mountain, York or Basha, with thin skin and tender meat, is used as raw material, and mixed with various sauces, which has the characteristics of fragrance, freshness, fat but not greasy and chewy.

8. bean chicken

This dish is a famous vegetarian dish in Luojiang County, Sichuan Province. Soybean is used as the main raw material and ground into soybean milk. Make it into oil skin, wrap it in sesame powder and steam it. The color is brownish yellow, soft and dry, salty and fresh.

9. Milk noodle soup

Milk noodle soup originated in Qionglai, Sichuan, and was named after noodle soup 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.

10, three cannons

The third cannon is a famous Sichuan snack, mainly made of glutinous rice. The Third Artillery Corps made a "clang, clang, clang" sound like a projectile when throwing glutinous rice balls, hence the name. When eating, it is accompanied by "old eagle tea", which has a unique flavor.

1 1, Deng Ying beef

Deng Ying beef is a traditional local delicacy in Dazhou City, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew carefully, with endless aftertaste.

12, Baba meat

Also known as Zi Yuan or Xiangwan, it is a unique traditional food in southwest Sichuan, which has been circulated locally since ancient times. Every new year, every household will take Baba meat as the main course of the holiday table.

13, come to Tangyuan

Lai Tangyuan, a famous snack of Han nationality in Chengdu, Sichuan, is also called Yuanxiao. Yuanxiao is also called "Tangyuan" and "Zi Yuan". Lai Tangyuan was founded in 1894 and has a history of one hundred years. Maintains the quality of time-honored snacks, with smooth white color, soft and waxy skin, heavy sweet sesame oil and rich nutrition.

14, stone mill tofu pudding

Stone mill tofu pudding is a common Han snack in Sichuan and Chongqing. It's a way to eat tender tofu. It is eaten with tofu dipped in water and specially processed rice. Because of its freshness, delicacy, wide spread and great influence, it occupies a place in China's food culture.

15, Sanhe 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.

16, crispy box of Sichuan style pork

Crispy crispy pork is a traditional dish of Han nationality in Ya 'an, Sichuan, with bright red color, light-shaped sliced meat, crisp pot head and strong hometown flavor.

Features: The color is bright red, the sliced meat looks like a lamp, the pot is crisp and fragrant, and the home flavor is rich.

Ciba block 17

Ciba is a special snack of the Han nationality in Sichuan, which feeds on rice, with brown color, crispy skin and soft inside, crispy and delicious, and slightly salty. Soak glutinous rice in hot water for half an hour, steam it over high fire, add pepper and salt, and put it in a wooden box. After cooling, turn it over on the chopping board, change it into long squares, cut it into pieces with a thickness of 1.5 cm, and fry it in the oil pan until golden brown.

18, red jar of yellow pepper diced

Red pot with diced yellow pepper is a famous dish of Han nationality in Sichuan, belonging to Sichuan hot pot. It is a spicy hot pot made by adding diced yellow pepper, Sichuan sauerkraut, Sichuan pepper festival, garlic, fresh tomatoes and celery to the bottom of the pot.

19, salty and white

Baishao, a specialty of Sichuan and Chongqing Han nationality, is a Sichuan folk dish with strong local characteristics, that is, braised pork in the north. Boiled white is generally divided into salty boiled white and sweet boiled white. Salty boiled white is usually made of sprouts from Yibin, Sichuan. Sweet cooking is made of glutinous rice, steamed with pork belly and bean paste, sweet but not greasy, smooth and soft.