▲ Chengdu cuisine
Chengdu food raiders on the tip of her tongue (top ten classic foods)
One? Zhang a po long Xu gong noodles
Founded in the late Ming Dynasty, it has a history of more than 400 years. Because it was once chosen as the court food of the Qing dynasty, it has always been enjoyed? Dragon beard palace? The reputation of. 20 10 was officially listed in the intangible cultural heritage list. Zhang Apo's long beard noodles inherited the essence of traditional China cuisine. Use high-quality flour, tea oil, refined potato flour, salt, etc. , adhere to the traditional handmade. Therefore, Zhang Apo's beard, Gong Mi, is as thin as silver, smooth and delicate, and not sticky or greasy. In the process of progress and innovation, Zhang Along beard noodles have different health preserving combinations according to different seasons, which make them have the functions of strengthening the spleen and stomach, being easy to digest, lowering blood pressure, expelling wind and dispelling cold. Different from the taste of Sichuan noodles, Zhang Along bearded noodles have a delicate and soft taste, while maintaining the chewiness of noodles. And their soup is fragrant and pure.
Two? Spicy hot bean curd
Mapo Tofu was founded in the first year of Tongzhi in Qing Dynasty (1862), and it was founded in Beiwanfu Bridge outside Chengdu. Thanks to the continuous efforts of Chen Mapo's bean curd descendants, Chen Mapo Sichuan Restaurant10 has enjoyed a long-standing reputation for more than 40 years. And famous at home and abroad, won the praise of domestic and foreign gourmets. Mapo tofu has also become a representative dish in Sichuan. Mapo tofu is one of the traditional famous dishes of Han nationality in Sichuan, belonging to Sichuan cuisine. The main raw materials are food and tofu, and the main materials are tofu, minced beef (pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights Sichuan cuisine? Is it spicy? The characteristics of. This dish was cooked by a family named Wanfuqiao in the northern suburb of Chengdu in the early years of Tongzhi (1874). Chen restaurant? Founded by Liu Chen, the proprietress of a small restaurant. Because Liu Chen's face is pockmarked, she is called Chen Mapo, and the bean curd she invented is called? Chen mapo tofu? .
Three? Maowangxue
Maoxuewang, also known as Maoxuewang, originated from Ciqikou in Chongqing and is a snack in Chongqing. This dish is called Maoxuewang, because it is boiled with raw blood and eaten now. Mao Xuewang's fame once led the Sichuan cuisine army to sweep across the country. Mao Wangxue is usually made of pig blood and some ingredients, such as duck intestines, loach, ham sausages, lunch meat, duck belly, pig heart and bean sprouts. Traditional clear soup is stewed in a pot, and spicy soup is cooked in an ordinary pot. Mao Xuewang takes duck blood as the main ingredient, and Mao Xuewang's cooking is mainly cooking, with a spicy taste. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward its characteristics of bright red soup, spicy and delicious, and strong taste. It is a famous Bashu dish worth tasting quickly.
Four? Pork lung new Chili sauce
Famous flavor dishes in Chengdu. According to legend, in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua. Together with his wife, he was engaged in manufacturing and selling cold beef and lung slices. The couple personally operated, walked the streets and sold them in baskets. Because of the fine production and unique flavor, the cold lung tablets they operate are deeply loved by people. In order to distinguish it from ordinary lung slice stalls, people call it "husband and wife lung slices". After opening the store, we paid more attention to materials, and replaced the original single lung with cattle, heart, tongue, belly and scalp, and the quality was improving day by day. In order to maintain the original flavor of this dish, the name "Husband and wife lung slices" has been used ever since.
Five? Er Jie tu ding
Erjie rabbit diced is one of the traditional dishes of Han nationality in Chengdu, Sichuan. Red and bright color, full shape, spicy and palatable, tender and sweet, delicate and oily. 1990 12 was named as? Chengdu famous snacks? . Very famous in the local area. Its most famous is that the rabbit diced meat has more bones and less bones, and there is no rabbit head. The seasoning and the special formula of the second sister are delicious. Second sister's "rabbit" series also includes spiced halogen rabbit, red plate rabbit and spicy diced rabbit. In addition, Erjie Rabbit Ding Store also deals in chicken nuggets with red oil, white meat with garlic paste,
Cold dishes such as lung slices and spiced tendons. When eating the second sister rabbit, the first thing to eat must be crispy flower kernels, then rabbits, and finally onions.