Sichuan gourmet daquan Sichuan gourmet daquan

1, Sichuan cuisine introduction 2, Sichuan cuisine introduction 3, what Sichuan cuisine is introduced?

1, Mapo Tofu: Also known as Chen Mapo Tofu, it is one of the local traditional dishes in Sichuan Province. The main production materials are tofu, minced meat, pepper and pepper.

2. Deng Ying Beef: It is a traditional local delicacy in Dazhou, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp, chewed carefully and thought-provoking.

3. Sanpao: It is a famous traditional snack in Sichuan, mainly glutinous rice. Because the three cannons are like projectiles when throwing dumplings, they are divided into iron cannons, cannons and cannons, hence the name "three cannons".

4. Sichuan cuisine: it is a traditional Sichuan cuisine for cooking pork and belongs to Sichuan cuisine. Most families in Sichuan can do it. Sichuan-style pork is characterized by unique taste, bright red color, fat but not greasy, and fragrant taste.

5. Dandan Noodles is a famous local traditional pasta snack in Sichuan Province. It is said that it originated from porters carrying goods to the dock to sell noodles, hence the name. Roll out noodles with flour, cook them, and spoon the fried minced meat.

What are the characteristics of Sichuan cuisine?

1, Longwonton soup is a famous restaurant in Chengdu, Sichuan Province, China, which was founded by Zhang Guangwu on 194 1 in Yuelaichang, Chengdu. The word "dragon" was named after Zhang Guangwu borrowed the homonym of "Mihua Tea Garden" when he was preparing to open the store, and it also meant "Dragon", "Auspicious" and "Prosperous Business". The parchment made in this shop is extremely thin and translucent, which is very popular.

Dandan Noodles, a special noodle of Han nationality. One of the top ten noodles in China, the famous Chengdu snack (also called Zigong snack) originated in Zigong. 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.

Husband and wife lung slice is a famous Sichuan dish, which was originally created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are used as main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. Husband and wife lung slices, with fine production, bright color, tender and delicious, spicy and fragrant, are very palatable.

4. Glass steamed dumplings are traditional snacks in Sichuan, which are popular in Sichuan, China. The steamed dumplings in Chengdu have the characteristics of thin skin and many fillings, beautiful shape, both meat and vegetable, and rich nutrition. Glass steamed dumplings are named "Glass steamed dumplings" because of their thin skin. After cooking, the translucent skin is soaked in oil, and the stuffing inside can be seen through the skin.

Cold noodles with shredded chicken is a traditional snack in Sichuan. The main ingredients are udon noodles, chicken legs and cucumbers. It is characterized by various tastes, and the noodles are soft, fresh and refreshing. The noodles are cooked, taken out and cooled, and kept in vacuum. The taste can be adjusted according to your own needs. Suitable for all diners, it is a good summer product, which can reduce low-density lipoprotein cholesterol harmful to human health.

6. 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. Calling this kind of beef "light and shadow" means that its meat slices are thin enough to reveal objects under the light, just like the curtain in a shadow play.

Steamed beef in a small cage is a traditional Sichuan dish and one of the famous snacks in Chengdu. For decades, it has enjoyed a high reputation. It is said that Zhang Daqian, a master of Chinese painting, personally cooked "Steamed Beef with Steamed Steamed Beef in Small Cage Powder" and added Chili powder, pepper powder and coriander while it was hot, which increased the spicy and delicious flavor of this dish and left an endless aftertaste. Everyone is full of praise. Steamed beef in a small cage, home-cooked dish. Has the effects of invigorating qi and blood, tonifying deficiency, nourishing body, invigorating spleen and stimulating appetite.

8. Lizhuang white meat, the full name of Lizhuang knife-edge garlic white meat, is a traditional food of Lizhuang, a famous historical and cultural town in Yibin, Sichuan. Choose the pork from Changbai Mountain or York or Basha with thin skin and tender meat, and mix it with various sauces, which is fragrant and refreshing, fat but not greasy, and chewy and slag-resistant.

9. The third cannon is a famous traditional snack in Sichuan, with glutinous rice as the main ingredient. When the third cannon throws glutinous rice balls, it makes a clang, clang, clang sound, which is similar to a projectile, and it is divided into iron cannon, cannon and cannon, hence the name "Three Cannons". Sanpao is sweet and delicious, non-greasy, non-sticky and non-slag, and cheap. The main ingredients of the Third Artillery are glutinous rice, brown sugar, sesame seeds and soybeans, which are very sweet to eat.

10, Zhong jiaozi, called "Dumplings" in ancient times, is one of the local traditional snacks in Chengdu, Sichuan. It started in the 19th year of Guangxu (1893). It was located in Litchi Lane at the beginning of its opening, and was seasoned with a lot of red oil, so it was also called "jiaozi with red oil in Litchi Lane". Zhong jiaozi is stuffed with pork, with no other fresh vegetables and special red oil. It has the characteristics of thin skin (only 50g for 10 jiaozi), fine ingredients (first-class flour, selected pork with tendons removed and skins peeled, tender stuffing (all by mastering the temperature and moisture during processing, tender and slag-free meat stuffing, delicious (all by auxiliary materials, red oil and original soup).

What's delicious in Sichuan?

0 1

Sichuan cuisine is one of the four traditional Chinese cuisines in China, one of the eight Chinese cuisines, and a master of Chinese cooking. The best Sichuan dishes are Mapo tofu, native chicken, Dandan Noodles, husband and wife lung slices, dragon wonton, Sanpao and so on.

02

Mapo tofu is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. The main ingredient is tofu, and the auxiliary materials are garlic sprouts and beef foam (other meats are also acceptable, and the seasonings are douban, pepper noodles and Chili noodles, soy sauce, etc. Hemp comes from Chili noodles and spicy comes from Chili noodles. This dish is hemp, spicy, fresh, fragrant, spicy, green, tender and crisp, which fully shows the spicy characteristics of Sichuan cuisine. Today, Mapo tofu has traveled all over the country.

03

Bobo chicken is a traditional snack in Leshan and Chengdu, Sichuan, which originated in Leshan and belongs to Sichuan cuisine. It has a history of 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. 1990 won the Chengdu Individual Famous Snack Quality Award, and 199 1 was named as a high-quality famous snack by the Chengdu Municipal People's Government.

04

Dandan Noodles is a famous local traditional pasta snack in Chengdu and Zigong, Sichuan. It is said that it originated from porters carrying goods and selling noodles in the street, hence the name. Dandan Noodles rolled flour into noodles, cooked it and scooped up the fried minced meat. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. Dandan Noodles is a representative food in Sichuan snacks, and it is an indispensable delicacy for people to taste Sichuan snacks. In 20 13, Dandan Noodles was selected as one of the "Top Ten Noodles in China" by the Ministry of Commerce and China Hotel Association for the first time.

05

Husband and wife lung slices are a famous dish in Chengdu, Sichuan, which was originally created by Guo Chaohua and Zhang Tianzheng. Husband and wife lung slices, red and bright in color, soft and tender in texture and spicy and fragrant in taste. The scenery is green and the Tianjin River is surging. A large plate of freshly mixed lung pieces celadon dish was served on the table, red and shiny; When you put chopsticks in your mouth, you will feel spicy and delicious, soft and waxy, crisp and tender. Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are used as main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. It is fine in production, beautiful in color, fresh and delicious, spicy and fragrant, and very palatable.

06

Dragon wonton soup is a famous traditional snack in Chengdu. Wonton is a unique name for Sichuanese, hence its name. Chengdu's "Dragon Wonton" was opened in Yuelaichang, Chengdu on 194 1, and moved to Xinjichang in the early 1950s, and moved to the south section of Chunxi Road in the 1960s, with a history of more than 70 years. Dragon wonton soup is called wonton in the north (also called chaos, and in some places in Shandong it is called wonton in Guangdong). Wonton was originally a folk sacrificial food.

07

The third cannon is a famous traditional snack in Sichuan, which is mainly made of glutinous rice. When the third cannon throws glutinous rice balls, it makes a clang, clang, clang sound, which is similar to a projectile, and it is divided into iron cannon, cannon and cannon, hence the name "Three Cannons". When eating, it is accompanied by "old silver tea", which has a special flavor. Sanpao is sweet and delicious, non-greasy, non-sticky and non-slag, and cheap. The main ingredients of the Third Artillery are glutinous rice, brown sugar, sesame seeds and soybeans, which are very sweet to eat. Sanpao is not a cold food. When selling, put the baked semi-finished products into the pot and put them on the stove to keep warm with a small fire. Make it now when you eat it.