Founder Zhong, formerly known as Xie Senmao, began to put up the signboard of Zhong Dumplings on 193 1.

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).

Second, hot and sour tofu pudding

Hot and sour tofu is a famous local snacks in Chengdu and Leshan, Sichuan. Tofu pudding used to be operated in the form of shared rent, which is very popular in both urban and rural areas. It is a folk snack with a long history.

To make tofu, you need to choose the best soybeans, soak them in well water or river water and grind them into slurry, filter the bean dregs, boil them and pour them into wooden barrels for later use. Take the glazed green sand jar, put sweet potato starch and gypsum water mixed with water, pour it into boiled soybean milk, and let it solidify into tofu.

Hot and sour tofu is a kind of tofu, which is made of soy sauce, vinegar, Chili noodles and monosodium glutamate. Add pre-cooked tofu and sprinkle with bean sprouts, crispy soybeans, kohlrabi 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.

Third, Lai Tangyuan.

Lai Tangyuan has a history of one hundred years. Lai Yuanxin, the boss, started selling jiaozi along the street in Chengdu from 1894. His jiaozi is not rotten when cooked, showing no mud, and does not stick to chopsticks, teeth or mouth when eaten. They are moist, sweet, smooth and soft, and are the most famous snacks in Chengdu. Nowadays, glutinous rice balls have always maintained the quality of time-honored snacks. Its color is smooth and white, its skin is soft and waxy, its sesame oil is heavy and its nutrition is rich.

Fourth, leaves

Ye, also known as Ye, was originally a traditional food of Tomb-Sweeping Day, a farmer in western Sichuan. 1940, Xindu Tianzhai Snack Bar carefully transformed Ai Mo and renamed it Yeere. Ye Ba 'er is one of the famous snacks in Sichuan, with exquisite materials, fine technology, bright color, softness and refreshing taste. Bread with glutinous rice flour, soft and sweet stuffing, or fresh meat, salty stuffing and fresh orange leaves, steamed over high fire. It is characterized by fragrance, sweetness and freshness. Generally, it is 1 yuan, which is cheap and delicious!

Verb (short for verb) bar.

The bar is made of glutinous rice, which tastes soft, sweet and delicious. Dan Ling's Paoba is very famous, which contains oil residue and smells delicious. 50 cents each. Microwave or steam it in the morning and the breakfast problem will be solved.

Sixth, sweet water surface

How to make it: add salt and water to the fine flour, knead well and let it stand for half an hour? Are you redundant? 0.6 cm thick dough, cut into 0.6 cm wide noodles, then grab both ends of the noodles (5-6 noodles at a time) and stretch hard. When the noodles become 0.4 cm thick, put them in a boiling pot and cook them, take them out, shake and cool them, sprinkle a little cooked vegetable oil and mix well; Chili oil, replicated sweet red soy sauce, mashed garlic, sesame oil and soy sauce are mixed to form a sauce.

How to eat: blanch the noodles in boiling water, take them out, put them in a bowl, and dip them in the sauce.

Features: Noodles with sweet water surface are thick and have unique flavor.

Seven, husband and wife lung tablets

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 Pieces' has been used all the time.

Eight, dragon wonton soup

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 not the boss's surname, but the homophonic name of "Dragon" used by three guys in "Mihua Tea Garden", which means "Long Teng Hu Yue" and "Prosperous Business".

In addition, there are clear soup wonton soup, red oil wonton soup, seafood wonton soup, stewed chicken wonton soup and so on. . .

Nine, pearl ball

Pearl balls in the north seem to be made of meat, which tastes salty and fresh. Pearl balls in Sichuan are sweet and delicious, with stuffing inside, black sesame seeds and sugar inside, and beautiful glutinous rice outside, which is crystal clear and can be changed after eating spicy food.

Pork roll

The most famous rice rolls should be regarded as the "White House Powder rice rolls" of Shuangliu.

Taste and ingredients: Authentic pork intestines powder is made from the first-class sweet potato powder, rapeseed oil, dried red pepper, pepper and other raw materials, while pot cover soup is made from pork intestines, pork bones and other seasonings. Red oil is fragrant, dried mushrooms and mustard tuber are scattered all over the place, and fried soybeans are brown and round. The vermicelli is waxy and soft, and its mouth is full of fragrance. Pick up the trembling fat sausage and send it to your mouth. I only feel that the halogen is delicate, smooth and chewy.

How to make it: First, put the soaked sweet potato into the boiling fat sausage soup pot and shake it a few times, then pick it up and pour it into the big bowl where the fat sausage and seasoning have been put. Finally, scoop a spoonful of boiling soup from the soup pot and pour it down along the vermicelli, then put some peanuts and chopped green onion in the bowl.

Eleven, draw blood.

Maoxuewang, also known as Maoxuewang, is mainly made of duck blood, tripe and bean sprouts. , and served with eel, squid and other accessories. Its taste should be hemp, spicy, fresh and fragrant. In addition, there are a series of maocai.

Twelve, boiled meat slices

The textbook says: The characteristics of boiled water are "hemp, spicy, fresh and hot". From the production of vegetables can be roughly understood: first prepare vegetables: celery, garlic seedlings, cut into sections; Green bamboo shoots, sliced. Add a little starch to the sliced meat, stir well, add a little oil, add watercress, stir-fry until the oil turns red, add a little soup, when the soup boils, add all the vegetables and sliced meat, cook it slightly (remember not to cook it for a long time) and then pour it into the basin. Finally, the most important process: pepper noodles, pepper noodles, sprinkle a lot, and then pour a layer of boiling oil. A pot of "boiled pork slices" that was still squeaking was served.

Thirteen, ice powder

"Ice powder" is a kind of plant seed wrapped in gauze (black as sesame). If it is rubbed constantly in clean water, it will produce mucus mixed in water, then add a little mint and take out the ice powder seed wrapped in gauze. Before long, these mixtures became transparent light brown solidified substances with attractive crystals.

Put some ice cubes in the bowl, then put a piece of ice powder in a bigger spoon and watch it tremble on the spoon. It seems that if you are a little unstable, you will fall to the ground and break. Carefully put it in a bowl with ice, add fried peanut powder and boiled brown sugar water. At this time, the role really appeared, as calm as a big shot in a scene. It is two simple and unremarkable things that make a dull play instantly wonderful.

Stir the contents of the bowl with a small spoon. The entrance is the smell of peanuts, the sweetness of brown sugar water, the slight mint flavor, and the entrance of ice powder is soft and soft ... what is jelly?

Fourteen, cold noodles with shredded chicken

Cold noodles with shredded chicken is a traditional snack in Sichuan with a long history and great influence in Sichuan Province. In recent years, it has spread all over the country, especially in the vast areas in the north.

Methods: Machine-made noodles were boiled in boiling water. Don't cook too soft. Take it out while it's hot and put it on the chopping board. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to the other side and has cooled down. It becomes cold noodles.

There are various ways to eat cold noodles: (1) cold noodles with mung bean sprouts, blanched with boiling water to keep crisp and tender, put in a bowl, cover the cold noodles, and sprinkle with sauce made of pepper noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil; (2) Cold noodles with shredded chicken, the basic method is the same as cold noodles with mung bean sprouts, except that shredded chicken is added to the noodles after cooking; (3) Three-silk cold noodles, cooked shredded chicken, shredded ham and shredded pork.

XV. Leng Xian

Hot skewers are small hot pot, cold skewers are similar to cold dishes, and they are also worn and sold in a bunch, usually a dime a dozen. Have a bowl of ice powder or tremella, eat a few cold skewers, and say that eight clothes are very comfortable.

Sixteen, tofu

The main procedure of tofu brain is to order tofu pudding: filter soybean milk, add appropriate amount of gypsum or brine, concentrate it into an altar, stew it for several hours, and it becomes an altar of white and tender tofu pudding. At this time, use a thin and round spatula to shovel the bean curd into the boiling water blended with glutinous rice flour, then cut it into small pieces and let them decorate the translucent thick soup.

When eating, scoop a handful of swollen potato powder into a bamboo colander, scald it with boiling water, pick it up, put it in a bowl containing more than ten kinds of seasonings such as monosodium glutamate, chicken essence, white soy sauce, red soy sauce, red pepper, pepper powder, ginger powder, bean sprouts, diced mustard tuber and sesame oil, and then put the cooked tofu brain in the bowl. Only chopped green onion, celery leaves, crispy soybeans, fried kernels and prickly heat are vegetarian tofu; Add a pinch of silver-white shredded chicken breast to make shredded chicken bean curd; If you add a spoonful of beef soup boiled with bittern oil, pepper, pepper, ginger, cumin, Pixian watercress, star anise, kaempferia kaempferia, fennel, crystal sugar and refined salt, it is beef bean curd.

Bean curd shops are all over Leshan street, each with its own flavor. The most famous are Zhu's and Roche's bean curd in Niuhua Town. Tofu brain occupies an important position in people's lives with its unique charm in history, and is rich in splendid Bashu culture.

Seventeen, Korean steamed stuffed bun

Han steamed stuffed bun was created by Han Yu 19 14, and it was the main variety of Yulong Garden in Chengdu at that time. At that time, the "South Shrimp Steamed Bun" in the store was called "the top grade of Chengdu snacks" because of its exquisite materials, fine production, thin skin and loose foam, full stuffing and slag melting at the entrance. Later, his son Han Wenhua inherited his stepfather's business and renamed the shop "Han Baozi". In recent 90 years, Korean steamed buns have maintained their own style and quality. 1990 12 was named "Chengdu famous snack" by Chengdu people.

Eighteen, Mapo tofu

Ingredients: tofu 10 Liang (about 400g), minced beef, green garlic sprouts. Douchi, douban, Chili powder, pepper powder, salt and soy sauce are all suitable.

Methods: Made from tender tofu and ground beef. The dishes are bright red, the tofu is tender and white, hemp, spicy, fresh, spicy, tender, firm (referring to the whole shape) and crisp (referring to the minced beef). Choose gypsum tofu, cut it into cubes, put it in a bowl, and rinse it with boiling water to remove the astringency. Heat the wok to 60% heat with vegetable oil. Stir-fry the minced beef until it is yellow. Add salt, lobster sauce, Chili powder, Pixian watercress, add fresh meat soup, add tofu, and stir-fry over medium heat until the tofu tastes delicious. Add green garlic sprouts and soy sauce, and cook for a while until the juice thickens. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder.

Nineteen. Dandan noodles

Dandan Noodles is a famous snack in Chengdu. 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.

Ingredients: 500g of round noodles, 50g of Chili oil, 50g of soy sauce, 50g of onion, 35g of sesame paste, 2.5g of monosodium glutamate, 0g of Sichuan food100g, 20g of melted lard and 20g of sesame oil.

Cooking method: wash Sichuan cuisine slightly, cut it and onion into fine powder respectively, and put it in 5 bowls, and then put other seasonings in each bowl for later use; Boil the water in the pot, and cook the noodles in the pot and eat them in bowls.

The most famous one in this area is Dandan Noodles, a street vendor named Chen Baobao in Zigong, founded by 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk around in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

Twenty, hibiscus velvet layer upon layer crisp

Raw materials: flour, pig fat (slightly frozen), lotus paste stuffing, white sugar powder, clear water, refined oil, carmine edible pigment, canned fruit.

System:

1. Formation of stuffing: Lotus paste stuffing is kneaded into even balls, and rouge sugar is made of powdered sugar and edible red.

2. Dough preparation: 150g flour is added with pig fat, and kneaded on a chopping board into crisp dough; Add 50g pig fat and 100g water to 300g flour, and adjust it to oil-water dough on the chopping board.

3. Making and molding: put the oil-water bread into the pastry, and the pastry will be made into crisp dough, kneaded into round strips, fed into a uniform round cake blank, pressed into round skins, respectively wrapped in stuffing, kneaded into round cakes, and left to stand for about 15 minutes. When the cake blank becomes hard, draw a circle evenly from the edge of the cake blank to the center of the filling with a blade.

4. Maturity: Put the refined oil in a pan with low fire, burn it to about 60 degrees, then put the cake blanks in turn, and fry until it floats, floats and matures.

5. Dishes: Decorate with fruits and remove rouge sugar.

Features: crisp layers, soft taste and sweet taste. Best with sweet soup.

Twenty-one, bean jelly

Sichuan bean jelly can be divided into white bean jelly and yellow bean jelly, which can be served cold or hot. The seasoning is different. The raw materials are also different. White bean jelly is North Sichuan bean jelly, and yellow bean jelly is also called rice tofu, which is made of peas.

Twenty-two, mash

The wine is bright in color, white in juice and sweet. It has the functions of invigorating qi, promoting blood production, activating collaterals, moistening lung, and clearing heat and relieving summer heat in summer. In Sichuan, people cook mashed potatoes with Guo Kui (a kind of white flour cake), fried dough sticks, glutinous rice flour and eggs. Boil with water in summer and add sugar. After cooling, you can add ice cubes to make cold drinks. In many Sichuan dishes, mash is also an essential condiment.

Twenty-three, milk noodle soup and charity chicken

Milk noodle soup is named after noodle soup is like milk. The shopkeeper put the pig bones and chicken bones in the pot the night before, and cooked them on low fire until morning. The soup turned white, salty and milky. At this time, when the lid is lifted, the fragrance will come to the nose. Cooking noodles with this milk soup, with shredded chicken and shredded pork with sauerkraut, is very delicious.

The giving chicken in Qionglai can also be called spicy chicken slices. Because it used to be sold in a conical pottery bowl, people used to call it a charity chicken. It selects local cocks, butchers them, removes their hair, cuts open their bellies and cooks them, then picks them up and dries them, then removes their bones and heads, makes them into even slices with sharp blades, neatly puts them in pots or large plates, and then drenches them with seasonings mixed with red pepper, fried sesame seeds, pepper noodles, soybean oil, monosodium glutamate, spices and juice, which makes people drool. Because of the different seasoning formula, the taste of chicken is also very different. According to the local people, some of them are secret recipes passed down from family to family.

The best way to eat here is milk noodle soup with ascetic chicken. Pick a creamy noodle soup and put a delicious ascetic chicken in it. It makes you warm and crisp, and your appetite suddenly opens up. It's really amazing. It will make you feel warm and comfortable even in the cold winter.

Twenty-four, pig mouth

Luzhou Bamboo Dam has become one of the famous snacks in Luzhou because of its exquisite selection of materials, fine production and excellent quality, and its unique style of melting, fragrant, waxy, soft and non-sticky. Luzhou pork chop is divided into salty stuffing and sweet stuffing. The salty stuffing takes fresh pork, winter bamboo shoots, chives, monosodium glutamate and refined salt as raw materials; The sweet stuffing is made of white sugar, residual oil, orange red, sweet-scented osmanthus sugar or rose sugar, sesame and so on. The raw materials of stuffing are 80% cooked glutinous rice and 20% rice, which are ground into pulp and dried. Just steamed pork chops are white and shiny, like cooked pigs, hence the name.

Ba Huang.

Luzhou Ba Huang is golden in color, rich in aroma and sweet in taste. It is unique in that the packaging material is beam, and the fragrance comes from the aromatic oil contained in beam. Ba Huang, which has just been steamed, smells fragrant. After cooling, it can be sliced and fried, or boiled in boiling water, which has a special flavor.

Twenty-six, white cake

Luzhou white cake is made of cooked rice, sugar, sweet-scented osmanthus and lard. There is also a kind of food called white cake, which is white sugar rice cake. It looks like a cup mouth, shaped like a flying saucer, and there will be a little red dot in the middle. Fresh white cakes are sold in the street. Steaming white cakes smell of rice, and they are always packed in brand-new bamboo baskets, and the sight, smell and taste are all enjoyable.

Luzhou white cake, which is famous for its flavor snacks, was first born in Sanyiyuan white cake shop in the AD1920s. It is famous for its beauty, tenderness, fragrance, sweetness and coolness in Bashu, and it has become a good breakfast for all ages, and some of them are also used as "over-the-middle" snacks at banquets. The name of white cake has a long history. Luzhou white cake is made of polished rice, white sugar, sweet-scented osmanthus sugar and lard by extracting sugar, so it is named sweet-scented osmanthus lard sugar-extracted white cake. Luzhou white cake is famous in Sichuan for its beauty, tenderness, fragrance, sweetness and coolness. The white cake that just came out of the cage is white and moist, with attractive aroma and appetite.

Twenty-seven, longan buns

Snow-white special fine powder, after fermentation, add sugar and lard and knead evenly to make steamed stuffed bun skin with satin feel; Bought pork caught in the front leg, chopped into minced meat without scarf, added with various seasonings, and poured into chicken stew; Stir into a delicious meat stuffing. In order to make the meat more delicious, melt the slag at the entrance and add arrowheads.

Twenty-eight, qiaojiao beef

According to legend, in the early 1930s, people were poor and sick. There is an old Chinese doctor in Leshan who is good at Chinese herbal medicine and proficient in ambiguity. The old man, with the heart of saving the world and saving people, boiled medicine in a hanging pot by the river in Suji Town, Leshan, helping passers-by. When Dr. Luo meets, this soup can prevent diseases and quench thirst. Some people even drank several bowls to satisfy their cravings, so Dr. Luo washed the intestines and tripe discarded by large families and put them in the soup pot, adding some seasoning. The cooked taste is delicious, the wine drinker Luo Yi keeps coming, and the soup pot by the river is already in supply. Later, the younger generation followed Dr. Luo's cooking method and went to the market to set up stalls to sell. At first, the operator put a table without a stool, so he tied a rope at the foot of the table to sell soup to the guests. The guest put one foot on the rope and ate the soup with the other hand, so it was named Tiaojiao beef soup.

Twenty-nine, roast white meat

Thirty, saliva chicken

Ingredients: black rooster1000g, pepper oil10g, sugar10g, sesame paste10g, ginger and garlic juice 30g, sesame oil 30g, chopped green onion10g, cooking wine 30g.

System:

1. Kill and clean live chickens, remove the tips of feet and wings, soak them in boiling water to remove blood, then remove them and rinse them with clear water. When the pot is heated to 70 degrees Celsius with water, add chicken, onion, ginger, pepper, cooking wine and refined salt, take out the freshly cooked pot, soak it in cold soup, take it out after cooling, cut it into strips and put it in a concave container.

2. Mix red soy sauce, ginger and garlic juice, sesame sauce, cooked pepper, pepper oil, white sugar, vinegar, monosodium glutamate, red oil and sesame oil in a bowl, and pour the juice on the chicken strips. Sprinkle with sesame, peanuts and chopped green onion.

Special point: this dish is very particular about the choice of main ingredients. Must raise local roosters, focusing on seasoning, rich seasoning, spicy and delicious, tender and refreshing. It has the reputation of' three thousand miles of famous Bashu, twelve States in the south of the Yangtze River are delicious'.

Thirty-one, glass sales

Ingredients: flour, Chinese cabbage, lean pork, pepper powder, salt, monosodium glutamate, cooking wine and sesame oil.

Step by step: the superior flour is mixed with water to form a hard water-mixed dough, which is torn into 10g. After flattening, it is rolled into sheets, and multiple sheets are stacked, and the edges of the sheets are pressed with a dough stick to make a lotus leaf skirt. Blanch Chinese cabbage with boiling water, press dry, cut into pieces, chop lean meat, cut off fat after cooking, and add pepper powder, salt, monosodium glutamate, cooking wine and sesame oil to make stuffing; Take the skin from your hand, put the stuffing in the middle, slowly lift the skirt of the skin, knead it into the shape of cabbage, put the stuffing at the bottom, steam it in the air for about three minutes, sprinkle water once after opening the cage, and then steam it until it is cooked.

Traditional snacks. Shaoshao swept the country. Shaoshao in Chengdu has the characteristics of thin skin and many fillings, beautiful shape, both meat and vegetables, and rich nutrition. Glass steamed dumplings is named after its thin skin, translucent skin soaked in oil after cooking, and the stuffing inside can be seen through the skin.

Thirty-two, Guo Kun

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. Looking at the eight flavors, 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. There are many food stalls for sale in the streets; Famous snack bars have their places; 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.

Thirty-three, egg baking cake

According to legend, during the Daoguang period of the Qing Dynasty, an old man named Shi was next to the Shishi Academy in Chengdu Street. Inspired by the children's "menstruation Banquet", he mixed eggs, baking powder and appropriate amount of brown sugar and baked them in a pan. Because of its crisp, tender and refreshing taste, it has become a famous snack. Now there are white sugar, brown sugar and honey. When baking, some people add different fillings such as sesame seeds, walnuts, peanuts and cherries; Some are stuffed with meat and vegetables, which are salty and delicious, and the varieties of egg baked cakes are becoming more and more abundant.

Thirty-four, barbecue

Thirty-five, fried lobster

Ingredients: glutinous rice1000g, brown sugar150g, sesame 50g and soybean 250g.

System:

1. Wash glutinous rice, soak it for 12 hours, then wash it, pour it into a steamer, steam it with strong fire, sprinkle water in the middle for 1-2 times, then steam it, turn it out and pour it into a wooden bucket, mix it with appropriate amount of boiling water, cover it, and mash it with a wooden stick (or wring it with a wringer).

2. Boil 300 grams of brown sugar into sugar juice in clear water. Stir-fry sesame and soybean respectively and grind into fine powder.

3. Divide the cake into 10 parts, and then divide each part into 3 pieces, that is, throw it on the wooden plate for three times by hand, make three turns and then bounce it into a dustpan filled with soybeans, so that each piece is evenly coated with soybeans, then pour sugar juice and sprinkle sesame noodles.

Features: glutinous rice is soft and glutinous, sweet and delicious. Thirty-six cannons, three cannons

References:

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