What are the famous snacks in China?

Chengdu snack is the earliest, most famous and most representative snack, which is a traditional Sichuan dish made of gypsum tofu, minced beef and various ingredients. According to legend, this dish was created by Chen's wife who opened a small shop next to Wanfuqiao in Chengdu in the first year of Tongzhi in Qing Dynasty (1862). Because her face is slightly numb, people call it "Chen Mapo Tofu". The prepared tofu is delicious in color and has the characteristics of hemp, spicy, spicy, tender and fresh.

Address: No.0/97, West Yulong Street, Chengdu

Tel: 028-867545 12

2. Husband and wife lung slices

It became famous in the 1930s and was founded by Guo Chaohua and his wife from Chengdu. Because the first raw materials sold were beef, beef heart, beef tongue and scalp, it was called "Hui pian", and because the sounds of "Hui" and "lung" were similar, it was called "lung slice" after circulation. Due to the proper modulation and rich fragrance, it is known as "the car shop is half way, and the meat is fragrant."

Address: 53 Zongfu Street

3. Dragon wonton soup

Founded in the 1940s. It was organized by the boss of "Strong Tea Party". Therefore, the name "thick" is called "dragon", which means that dragons and phoenixes are auspicious and business is booming, hence the name "Dragon Wonton". It is exquisite in material selection, fine in production, mellow and delicious, delicate and smooth, and has the reputation of "as thin as paper"

Address: No.68, South Section of Chunxi Road

Tel: 028-8666947 86726947

4. Lai Tangyuan

Named after Lai Yuanxin founded by 1937. It turned out that he set up a stall in Zongfu Street to sell "chicken oil dumplings". The jiaozi is thin, sweet and delicious, and enjoys a long-standing reputation. After opening the store, it was called "Lai Tangyuan". Up to now, it has become the most representative snack in Chengdu.

Address: 27 Zongfu Street

Tel: 028-86629034 86629976

5. Zhong jiaozi

"Zhong Dumplings" is the representative of Sichuan Dumplings, which was founded in "Xie Senmao" opened by Zhong in Litchi Lane, Chengdu. Because the dumpling skin is thin, the stuffing is tender and the taste is fresh, it is not as good as other peers. So he hung up the signboard of "Bell jiaozi in Litchi Lane", which is still in use today and is well known.

Address: No.7 Tudor Street

Tel: 028-86753402

6. Deng Ying beef

It has a history of 1000 years. According to legend, when Yuan Zhen, a poet in the Tang Dynasty, was a Sima in Tongzhou (now Dachuan), he found that the beef sold in a village hotel in Luohuaxi, Dachuan was as thin as paper, and the light and shadow were faintly visible. The delicacies are spicy and delicious, with a long aftertaste. Yuan Zhen touched the scene and named it "Deng Ying Beef".

Address: Tudor Street.

7. North Sichuan bean jelly

Founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu set up a shed in Nanchong Port to sell bean jelly. Its bean jelly is tender, smooth and refreshing, and its seasoning is spicy and delicious. Gradually became famous. Xie Jia sold bean jelly for generations, and later officially opened a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack.

8. Yibin burning noodles

Yibin olefin noodles, formerly known as Xufu burning noodles, began to operate as early as Guangxu period of Qing Dynasty, and are a traditional snack in Yibin.

The snack takes local high-quality water noodles as the main ingredients, and Yibin bean sprouts, sesame oil, fresh vegetable oil, star anise, kaempferia kaempferia, sesame seeds, peanuts, walnuts, peppers, fine peppers, monosodium glutamate, leeks, pea tips or spinach leaves as the auxiliary materials. The noodles are cooked, picked up and dried, and the alkaline taste is removed. Then add oil and seasoning to the noodles according to the traditional process. Yibin burning noodles are characterized by: scattered red and bright, fragrant and spicy alternately, delicious and refreshing, and can be used as a seasoning for wine to satisfy the stomach. Because its oil is heavy and anhydrous, it burns when ignited, hence the name burning noodles. This face is economical and unique, which is not only loved by locals, but also praised by Chinese and foreign tourists.

9. Tell stories and spoil eggs

Xufu is the old name of Yibin. Xufu villain is one of Yibin's traditional specialties. Select high-quality duck eggs, remove the shell and leave the film through a seed process, add high-quality glutinous rice distiller's grains and soak for a certain period of time. This traditional craft has a history of 100 years.

Xu Fu is famous for his delicate egg quality, Huang Liang color, bright and full, mellow and delicious, rich in nutrition and unique way of eating. Not only sold well in China, but also exported to Hong Kong, Japan and other places. Awarded the title of high-quality and famous product by Sichuan Provincial Planning Commission and Ministry of Commerce.

10. Egg baked cake

Sichuan traditional snacks. The specific age of formation has been impossible to verify. Egg baked cake is made by mixing eggs and fermented flour with appropriate amount of brown sugar (also made of white sugar and honey) and frying in a pan. Baked with sesame seeds, walnuts, natural nuts and other different fillings, and various favorite meat fillings or vegetable fillings can be added, which enriches the content of the egg baked cake.

Dandan Noodles, Korean steamed stuffed bun, Pearl jiaozi, Pot Tangyuan, Tan Douhua, Tianquantang Chicken Slices, Yeba, etc. are also famous snacks in Sichuan.

China's pastry snacks have a long history, different flavors and various varieties. The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill that could process flour into powdered food. In the Spring and Autumn Period and the Warring States Period, fried and steamed cakes appeared, such as honey bait, candied fruit and preserved meat. Since then, with the improvement of cookers and cookers, the raw materials, manufacturing methods and varieties of China pastry snacks have become increasingly rich. There are many popular snacks. Such as jiaozi, noodles, Lamian Noodles, pancakes and jiaozi in the north. Steamed dumplings, spring rolls, zongzi, Yuanxiao and fried dough sticks in the south. In addition, according to their products and folk customs, many local snacks with strong local characteristics have evolved. For example:

Inby, honey twist, pea yellow, Aiwowo, fried liver.

Shanghai crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge.

Tianjin's Bayi cuisine, Goubuli steamed stuffed bun, fried cake with ears, sticky boiled fish, wooden stick fruit, Guifaxiang big twist and spiced donkey meat.

The shackles of Taiyuan, Daoxiao Noodles, and films.

Xi 'an's beef and mutton paomo, Ganzhou's Guo Kui, Lanzhou's Lamian Noodles and Guo Kui.

Roasted mutton, roasted naan and pilaf in Xinjiang.

Shandong pancakes.

Jiangsu steamed dumplings with scallion oil, glutinous rice balls, diced buns and crab roe.

Zhejiang Crispy Cake, Chongyang Chestnut Cake, Fresh Meat Palm, Shrimp fried eel Noodles, Purple Rice Eight-treasure Rice.

Laba porridge, rescue, Huizhou cake, Anhui bean skin rice.

Fujian oyster cakes, hand-grabbed noodles, spiced hooves and diced meat paste.

Taiwan Province Du Xiaoyue Danzai noodles, eel noodles and golden claw rice noodles.

Fried piles and bamboo rice in Hainan.

Henan jujube guokui, sugar cake, egg package, blood tea, shredded chicken roll.

Hubei Sanxian bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake.

Hunan new rice, brain rolls, rice noodles, turtle mutton soup, fire attack stinky tofu.

Guangdong's egg cakes, preserved egg cakes, frozen meat thousand-layer cakes, Guangdong's moon cakes, crispy lotus seed buns, prickly steamed buns, vermicelli, thin-skinned shrimp dumplings and the first porridge, Yu Tu dumplings, dry steamed crab roe steamed dumplings, etc.

Guangxi brown meat, Guilin horse meat rice noodles, fried Mi Chong.

Sichuan egg cake, dragon wonton soup, glass steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, Lai Tangyuan, Yibin burning noodles, husband and wife lung slices, Deng Ying beef, steamed noodles beef.

Wang Chang noodles, silk dolls, Yelang noodle fish and lotus leaves in Guizhou.

Braised beef in Yunnan, bait pieces, rice noodles crossing the bridge, etc.

In addition, there are a large number of ethnic minority foods, which greatly enrich the connotation of China cooking culture.

Beijing famous snack

Fermented beverage made of ground beans.

Mung beans are processed through 9 processes, including screening, elutriation, soaking, grinding, pulping, fermentation, powder filtration, precipitation and boiling. The color is gray-green, the juice is rich and mellow, and it tastes sour and slightly sweet. It is wise to eat hot food. Sliced spicy kimchi produced in Jing Zuo is eaten with sesame seed cake and beer. It has a production history of more than one thousand years.

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Xiaowotou

Steamed corn flour, soybean, sugar and osmanthus fragrans. Golden color, shaped like a pagoda, small and exquisite, sweet and delicate, 500 grams of noodles can be made into 100 steamed buns.

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Kidney Bean Rolls

Kidney beans are made by grinding, boiling, pasting, stuffing rolling and cutting. There are sesame candy stuffing, bean paste stuffing or mandarin duck stuffing with gold cakes. Melt at the entrance. In the early Qing dynasty, it appeared among the people, and it became imperial food in the late Qing dynasty.

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Minced pork sesame seed cake

Bake with a hollow charcoal fire. When eating, cut the sesame seed cake into small mouths, take out the noodles and add the hot minced meat. Crispy outside and tender inside, with rich fragrance.

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Cooked lamb belly or pork belly

Cut fresh mutton tripe or beef tripe into strips or slices according to different parts, fry them in boiling water, and dip them in sesame sauce, soy sauce, vinegar, Chili oil, bean curd soup with soy sauce, coriander powder and chopped green onion. Fresh and crisp, mellow but not greasy.

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deep-fried dough stick

Can be meat and vegetarian. The fried pimples are dark yellow in color, with green vegetables, yellow and green, soft and tough, and mellow. It has a production history of more than 60 years.

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Rolling donkeys, Beijing snacks

That is, bean powder cake, because it used to sell fried dried soybeans, which were sprinkled on the cake when it was cut, just like the loess raised when the donkey rolled on the spot, hence the name. There are two kinds. One is to dip steamed glutinous rice dough in fried soybean powder, roll it into pieces, roll it into bean stuffing, cut it into small pieces, and sprinkle sugar on it to eat; The other is to mix brown sugar with cooked soybeans, roll them in steamed yellow rice balls, cut them into pieces, and pour brown sugar water on them to eat.

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Centripetal

Fried food. Pay attention to the proportion of salt, alkali and alum when kneading noodles, and control the oil temperature when frying until the color is dark yellow and shiny.

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Shumai

The skin of steamed dumplings in Beijing is as thin as paper, surrounded by wrinkled lace skin, the stuffing is tightened, and the lace is gathered together like a flower. In addition to pork, sea cucumber and shrimp, there are also steamed dumplings with crab meat and jade, which change with the seasons. Generally, pork is the main ingredient, with Chinese cabbage, leek, fennel, pumpkin, green onion, zucchini and so on. It's made by a restaurant in the capital.

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Imitation pea yellow

Beans are ground, boiled, fried in sugar, coagulated and cut into pieces. Orange color, delicate and sweet, cool and delicious. It was originally made for Qing Palace Restaurant.

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Steamed cake/steamed bread with sweet stuffing made of glutinous rice

Soak glutinous rice thoroughly, steam, mash, air-cool, divide, and wrap sesame seeds, walnuts, melon seeds, green plums, golden cakes, sugar and other fillings. Soft and elastic, crisp and sweet, cool and delicious. It was made in the Yuan Dynasty.