What are the best snacks in Sichuan?

When it comes to Sichuan, we will definitely talk about Sichuan snacks. My sister is a native of Sichuan, and she is particularly devoted to her hometown's cuisine. Typical Sichuan cuisine to spicy flavors (perhaps Guangdong and northern friends will feel the taste is slightly heavy), there are also many desserts are after-dinner snacks ...... In short, said the sister on the eyes of the slanderous mouth ...... drooling ~, well, not much to say, and now for the We introduce a part of the Sichuan cuisine, sister borrowed a friend on the Internet hard to collect up some snack pictures and introduction to lend flowers to Buddha for JJMM, GGDD show food it!

One of my favorite snacks, bell dumplings.

Chong dumplings: founder Zhong Shaobai, the original store called "Xie Senmao", in 1931 began to hang out the "Lai Chi Lane Zhong dumplings" signboard.

The main difference between Zhong Shui Dumplings and northern dumplings is that the dumplings are stuffed with pork and no other fresh vegetables, and are served with a special red oil, which is slightly sweet, salty, and spicy, giving them a unique flavor. Zhong Dumplings have the characteristics of thin skin (10 dumplings are only 50 grams), fine material (top quality flour, selected pork with its tendon and skin removed), tender stuffing (it all depends on good control of temperature and moisture during the processing, so that the meat is tender and residue is removed), and fresh flavor (it all depends on the auxiliary ingredients, red oil, and the original broth). Chung dumplings are all-meat with no vegetables in the filling, and the flavor is spicy and sweet, very tasty.

Two, sour and spicy bean flowers: sour and spicy bean flowers are famous local snacks in Chengdu, Sichuan, Leshan and other places. Bean flower in the former mostly in the form of stalls and stalls form of business, generally popular in urban and rural areas, is a long history of folk snacks.

The production of douhua requires the use of high-quality soybeans, soaked in well water or river water, finely ground pulp, filtered dregs of soybeans and boiled into a wooden barrel for use; take the glazed sandstone jar into the water to mix the red camphor starch and gypsum water, washed into the boiling soybean paste, and allowed to stand to let the condensation of the douhua.

Sour and spicy bean curd is a variety of bean curd, with soy sauce, vinegar, chili pepper, monosodium glutamate (MSG) into a sauce, into the pre-scalded bean curd, sprinkled with sprouts, crispy soybeans, daikatsura and green onions into the end. Sour and spicy bean curd taste sour and spicy salty and fresh, bean curd is tender, the ingredients crisp, taste thick rolling hot, a unique flavor.

Three, when it comes to sour and spicy bean flowers, we can not help but talk about the Sichuan cold noodles, also called spinning cold noodles, because it is a spinning out, and sour and spicy bean flowers are the same as the stretcher picking the streets and alleys to sell.

North Sichuan cold noodles: founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu in Nanchong ferry shed selling cold noodles, its cold noodles tender and refreshing, spices spicy flavor, and gradually sold the fame, Xie's family will be the generations specializing in selling cold noodles, and then formally set up the North Sichuan cold noodles store. Now spread throughout the province, become a famous snack.

Langzhong is the home of Sichuan cold noodles. It has many categories, elaborate condiments, and is tender and refreshing.

The cold noodles are made of high-quality peas shelled, soaked in water, ground into fine pulp, then filtered to remove slag, precipitation and dehydration, and made into bean flour. It is then heated and stirred into a paste and put into pots and plates for use. When eating, the cold flour cut into thin slices, or spin in the family into chopstick-thin strips, loaded into a bowl, plus refined salt, garlic, flowers and spicy noodles, monosodium glutamate and soy sauce, and then drizzled with bright red chili oil, that is, to eat. Characteristics: tender and soft, fresh and smooth, spicy and appetizing. Can also be used "yellow powder" made of yellow cold noodles, with green beans made of green cold noodles. Can be eaten alone, can also be loaded into the pot or "pancake" (fine white flour spread into a paper-like thickness of the cake) sets of food.

These are the deluxe versions of the hot-and-sour bean curd and the northern Sichuan cold noodle, which you can actually see many vendors selling now. The price is 1.5 yuan a bowl. [The commoner version of Sichuan cold noodles and hot and sour bean curd]

The commoner version of Sichuan cold noodles. It's beaten with a spinner, so it's in this shape!

Now cold noodles are generally done as an appetizer, many times with some fresh crunchy goose intestines underneath, chewing in the mouth, crunchy and smooth fresh spicy and sour, indeed appetizing

Four, introduced a few spicy, now to introduce a few sweet snacks. The first time I've seen this, I've seen it, and I've seen it.

Lai Tangyuan: Lai Tangyuan has a hundred years of history. The owner Lai Yuanxin from 1894 in Chengdu along the street cooking and selling dumplings, he made the dumplings cooked not rotten skin, not exposed filling, not muddy soup, eat not sticky chopsticks, not sticky teeth, not greasy mouth, moist and sweet, smooth and soft, Chengdu has become the most prestigious snacks. Nowadays, Lai Tangyuan maintains the quality of the old famous snacks, its color is smooth and white, the skin is sticky, sweet and fragrant oil, and rich in nutrients.

Five, Ye'er Po: Ye'er Po, also known as Ai Bun, was originally the traditional food of the Qingming Festival in western Sichuan farmers. 1940, Xindu Tianzhai snack store will be Ai Bun carefully reformulated, renamed Ye'er Po. The Ye'erba is made with careful selection of materials and fine craftsmanship, featuring green color and shape, soft and refreshing, and is one of the famous snacks in Sichuan. It is made of glutinous rice flour with a sweet filling of sesame paste or a savory filling of fresh meat, wrapped in fresh orange leaves and steamed over a high flame. Characteristics are fragrant and moist, sweet and refreshing, salty and fresh taste.

I often see people selling them when I go home, usually for a dollar for two, cheap and delicious ah!

The one on the left is Ye'er Ba, and the one below is called Bao Ba, which is made of glutinous rice and tastes fluffy and sweet.

Sixth, it's time to change the flavor. Say two kinds of noodles, I like, one is --

Sweet water: sweet water: sweet water method: the top flour with salt, water, kneaded well and let stand for half an hour, rolling out the dough into 0.6 cm thick, cut into 0.6 cm wide noodles, and then both hands grasping the ends of the noodles (5-6 each time), pulling the long, to be When the noodles become 0.4 cm thick, put them into a pot of boiling water to cook, fish out and shake to cool, sprinkle a little cooked vegetable oil and mix well; chili oil, replica sweet red soy sauce, garlic, sesame oil, soy sauce into a flavorful sauce.

Eating method: noodles in boiling water, hot, fishing into the bowl, pouring sauce that is ready.

Features: Sweet water noodles are thicker and have a unique flavor.

Sweet Water and Cold Noodles

There is also a kind of Burning Noodles: Yibin's most distinctive snack, originally known as Syufu Burning Noodles, began to be operated as early as the Guangxu period of the Qing Dynasty. This snack selection of local high-quality water noodles as the main ingredient, Yibin yellow sprouts, small milled sesame oil, sesame, peanuts, walnuts, chili peppers, pepper, monosodium glutamate, as well as onions and other auxiliary materials, the noodles will be boiled, fished out and shaken dry, to remove alkali, and then according to the traditional process of adding oil to the condiments into it. Yibin Burning Noodles are characterized by its loose red color, fragrant smell, and spicy and numbness. Because the oil is heavy and waterless, it ignites when the fire is started, hence the name "burning noodles". Yibin's signature, wine is Wuliangye, food is burning noodles.

Seven, the glass shumai: materials: flour, cabbage, lean pork, pepper, salt, monosodium glutamate (MSG), cooking wine, sesame oil

Steps: top quality flour and water into a harder water-toned dough, torn into 10 grams of a dosage, flattened and then rolled out into a crust, overlapping sheets of crust, placed on the side of the case, the edges of the crust with a stick to knock down the edge of the crust, so that it becomes a ruffled skirt; cabbage slightly boiled in boiling water, pressure-drying water, cut into pieces, lean pork chopped, fat meat cooked and cut into pieces, the above three ingredients plus pepper, salt, monosodium glutamate, cooking wine, sesame oil into a filling; take the skin in the hand, the middle of the filling, slowly the skirt of the skin upward copied, pinched into the shape of a cabbage, the filling placed at the bottom of the steamer into the steamer basket with the atmosphere steamed, steamed to three minutes or so, open the cage sprinkled with water and then steamed until cooked that is complete.

Remarks: Traditional snack. Siu mai is popular in the country, Chengdu's siu mai has a thin skin, filling, beautiful shape, meat and vegetables, rich in nutrients. Glass shumai because of its thin skin, cooked skin material soaked in oil was translucent, through the skin can also see the filling, so the name.

Eight, husband and wife lung slices: Chengdu region everyone knows a flavorful dish. According to legend, in the 30s, Chengdu, near the city, there is a man named Guo Zhaohua, with his wife to the production and sale of cold mixed beef lung for the industry, the couple personally operated, walking the streets, carrying baskets to sell. As they operate the cold mixed lung slices of fine production, unique flavor, loved by the people. In order to distinguish the general lung slices stall store, people call them "husband and wife lung slices". Set up store after the operation, more elaborate on the ingredients to beef, heart, tongue, belly, scalp, etc. to replace the initial single lung, the quality has been improved. In order to maintain the original flavor of this dish, "husband and wife pieces of lung" name has been used today.

Nine, dragon copied hand: dragon copied hand skin thin filling tender, smooth and fragrant, soup thick color white, for the best snacks in Rongcheng. The name of the Dragon Dumpling is not the owner's last name, but the three fellows in the "Thick Flower Tea Garden" negotiated the opening of the Dumpling Shop, and took "Thick" as a harmonic "Dragon" for the name, which also means "

There are also a number of other ways in which you can get the most out of your business.

There are also red oil copra, seafood copra, stewed chicken copra==, all very flavorful, can not be missed