Lead: There are many things that foreigners talk about in Chengdu, such as food, beautiful women and beautiful scenery ... among them, of course, Chengdu's food is the first. Chengdu is like a huge food city with a long history and a wide variety of snacks. Hot pot that is spicy and delicious, never tired of eating, and drooling; Spicy and red, with a long aftertaste, Sichuan cuisine brings forth the old and brings forth the new. Looking at Chengdu, restaurants are everywhere in the east, west, north and south of the city, which allows you to eat from dawn to dark and from spring to winter. This is the delicious Chengdu, and this is the happy life of Chengdu people. The following is an introduction to Chengdu's special cuisine that I have carefully arranged for you. Welcome to refer to!

1, husband and wife lung slices

There are also spicy snacks in Chengdu, such as chicken nuggets, rabbit meat, cold belly strips, husband and wife lung slices, mapo tofu and so on. The strange smell is made of more than a dozen spices such as red oil, pepper powder, nest oil, sesame paste, sugar and sesame oil. It has a strong fragrance and tastes good.

Pay more attention to the materials and replace the initial single lung with beef, heart, tongue, stomach and scalp.

2. Hot and sour tofu pudding

Hot and sour tofu is a folk snack with a long history, which is popular in cities and rural areas. Use soy sauce, vinegar, Chili noodles and monosodium glutamate to make flavor juice, add pre-scalded tofu, and sprinkle with bean sprouts, crisp soybeans, kohlrabi powder and chopped green onion. Hot and sour tofu pudding tastes hot and sour and salty. Tofu pudding is fresh and tender, with crisp and fragrant ingredients, strong and spicy taste and unique flavor.

3. Dragon wonton soup

"Chinese famous snacks". Wonton soup is divided into oil, clear soup and chicken juice. The red oil is spicy and delicious, the broth is thin and fleshy, and the chicken juice has a rich aftertaste, all of which are delicious.

4. Chen Mahua

Twist, commonly known as aged twist, has a soft and unique taste. Now it is almost synonymous with Chongqing ciqikou ancient town, a typical representative of Chongqing specialty snacks and a business card of Chongqing.

5, hair

Sichuan cuisine was quite famous thousands of years ago, and with its color, fragrance and taste, it formed a unique feature of "all dishes are obscure and one dish is the only one". Chengdu is really a paradise for gourmets, from local snacks, cold dishes, stir-fried dishes, steamed dishes and soup dishes to Beijing roast duck and Lamian Noodles in Lanzhou to Japanese cuisine and Korean barbecue. Of course, I don't know how to show off to your friends that you have been to Chengdu without tasting the local food in Chengdu.

6, fat sausage chicken

Fat sausage chicken is one of the most distinctive cuisines in Chengdu. The secret of delicious fat sausage chicken is that the store cooks fat sausage with chicken soup, plus fried fat sausage chicken with secret sauce. The fat sausage is soft and waxy, and the chicken is refreshing and tender. Dip in the secret dish made of soup, it tastes cold and spicy, and has an appetite.

7, Nanchong Guokui stuffing jelly

Nanchong Guokui jelly is a famous specialty snack in Nanchong, Sichuan. This product not only has the crispy and steaming taste of the freshly baked pot helmet, but also has the glittering and translucent and spicy softness of North Sichuan bean jelly. It's delicious and unique. There is a similar snack in Wusheng County, Guang 'an City, called Vu Thang bean jelly Guo Kui.

8, taro chicken

Taro chicken is another delicious food in Sichuan cuisine. Stew the selected chicken and taro with spices such as pepper, onion and ginger. Of course, the most important thing is that there is no red oil. Chicken is smooth and delicious, taro is crisp but not rotten, and the feeling of melting in the mouth is really unforgettable.

9, rabbit head, rabbit meat diced

In Sichuan dialect, eating rabbit head is called eating rabbit head. Eating rabbit heads has become a habit in Chengdu. The original rabbit head, like the original husband and wife lung slices, is scrap, often cooked in a small pot and sold along the street. The meat on the rabbit's head is more tender than the meat on other parts of the rabbit, and the spiced rabbit's head, with fresh taste and rosy color, is a delicious character.

10, North Sichuan bean jelly

In Sichuan, the most famous bean jelly is North Sichuan bean jelly. North Sichuan bean jelly originated in Nanchong city and came out in the late Qing Dynasty. It is famous in Bashu for its unique red, spicy, mellow, beautiful and refreshing Sichuan flavor, and has been passed down to this day.

Sichuan Chengdu food list

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 selected as the court food of Qing Dynasty, it has always enjoyed the reputation of "Gracilaria lemaneiformis Gong Mian". 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.

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 the "spicy" characteristics of Sichuan cuisine. This dish was created by the proprietress of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in Qing Dynasty (1874). Because Liu Chen has pockmarked face, she is called Chen Mapo, and the cooked tofu she invented is called "Chen Mapo Tofu".

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.

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.

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 "Chengdu Famous Snacks" by Chengdu Municipal People's Government. 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.

Jun tun Guo kui

What is a pot helmet? Sichuan can be called the Kingdom of Guokui, and it can be seen everywhere in urban and rural areas, and everyone eats it regardless of elegance and vulgarity. There are many varieties of Sichuan Guokui, including sweet, salty, white and spiced. From the perspective of materials, there are sesame seeds, salt and pepper, onion oil, brown sugar, fresh meat, etc. From the production methods, there are bread wrapping, scratching (wiping and frying), hollowing, oil spinning, sugar mixing and so on. There are more than 30 common varieties in Chengdu alone, and the military national helmet is a household name.

There are many food stalls for sale in the streets; The famous snack bar has its position; You can see it even at high-end banquets. Some people use it for breakfast, some people use it to sharpen their points, and some people use it as a side dish. In short, many people like to eat. It's enough to eat pork intestines powder with it, bite the powder and bite the pot helmet, or tear it into small pieces and soak it in soup, which is also very good and tastes blended.

Long chaoshou; Chengdu wonton

Wonton soup is thin and tender, smooth and delicious, and the soup is thick and white. It is the best snack in Rongcheng. The name of Dragon Wonton is different from that of Zhong jiaozi. It's not the boss's surname, but three guys discuss opening a wonton shop in the Mihua Tea Garden. The homonym of Mihua also means "Longteng" and "Xinglong" in business.

Zhong jiaozi

The main difference between Beier dumplings and northern dumplings is that they are stuffed with pork, without other fresh vegetables, and served with special red oil, which is slightly sweet and salty, spicy and delicious, and has a unique flavor. Zhong jiaozi has the characteristics of thin skin (only 50g for 10 jiaozi), refined ingredients (refined powder, carefully selected pork with tendons and skins removed), tender stuffing (all by mastering the temperature and moisture during processing, so that the meat is tender and dregs removed) and fresh taste (all by auxiliary materials, red oil and original soup). Zhong jiaozi is full of meat, and there is no food in the stuffing. It tastes spicy and sweet and delicious.

Mixed noodles with Chili sauce

North Sichuan bean jelly is a famous snack in Nanchong, Sichuan. Originated from Xie Tianlu, a farmer in Jiangcunba, Nanchong County in the late Qing Dynasty. He set up a shed at the ferry to sell bean jelly, which spread all over Sichuan with his unique taste. North Sichuan bean jelly is made from high-quality peas by shelling, soaking in water, grinding into fine pulp, filtering to remove residue, precipitation and dehydration. Heat and stir to paste, and put into pots and plates for later use. North Sichuan bean jelly seasoning includes bean jelly skin, cucumber, Chili oil, pepper powder, soy sauce, salt, sugar, monosodium glutamate, lobster sauce, garlic, sesame oil and coriander.

Chuan Soul impersonates maocai.

Maocai is a specialty of Chengdu, and the impostor of Sichuan Soul is one of Wang Zhongwang. The word "Mao" in maocai is a verb here. Prepare a pot of spicy and delicious soup, and put the vegetables in a bamboo spoon, usually one serving. Boil it in a pot, then put it in a bowl, scoop up a spoonful of soup, sprinkle with coriander, chopped green onion and Sichuan's unique lobster sauce, and it becomes the most famous and distinctive snack "maocai" in Chengdu. Simply put, "maocai is a hot pot for one person, and a hot pot is a maocai for a group of people."