Please tell me something about the special catering in Chengdu.

Look at eight authentic Chengdu snacks and their origins.

/Gallery/Show.aspx？ ID= 1 15

< Chen Mapo Tofu & gt is a nationally named "China Time-honored Brand". Founded at the beginning of Tongzhi in the Qing Dynasty (1862), it opened at Wanfuqiao in the northern suburb of Chengdu. The restaurant was originally named Chen, and the chef is Chen Chunfu's wife. The tofu cooked by Chen is red and bright, and the beef is crispy, spicy, fragrant, crisp, tender and spicy, and full of Sichuan flavor. Chen's tofu soon became famous, and foodies flocked to it. Scholars and poets often come here. Some busybodies look at the pockmarks on Chen's face and call them "Chen Mapo Tofu", which makes it a beautiful talk that there is no way out. Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop". In the late Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.

< 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. The most famous Dandan Noodles is Dandan Noodles, which was founded by a street vendor named Chen Baobao in Zigong at 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.

& lt Korean steamed stuffed bun > The famous snack Korean steamed stuffed bun in Chengdu has a history of more than 80 years since its establishment. 19 14 Wenjiang Han Yulong opened a "Yulong Garden Noodle Restaurant" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of its exceptionally delicious buns. After Han Yulong died, his son Han Wenhua took over the business. He carefully explored and practiced the method of making steamed buns, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu catering industry and spread like wildfire. Later, Han Wenhua simply made steamed buns and changed the name of the store to "Han Xiaolongbao", and the business became more and more prosperous. From before liberation to now, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even the whole country.

Zhong, the founder of< Zhong Dumplings, whose original name was "Xie Senmao", 193 1 began to hang up the signboard of "Lizhi Lane Zhong Dumplings". 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).

& lt Couples' Lung Slices > Chengdu's famous flavor dishes. 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.

Supplement: Four cheats make Chengdu snacks run wild all over the world.

/FC/Show.aspx？ ID=953

Hao chi bu cha paofan

"Nothing is more delicious than tea and rice" is a Sichuan proverb.

Tea, that is, ordinary coarse tea, is very cheap tea. Soak in a cauldron to quench your thirst. When eating, because there is no soup, I pour tea into a bowl and soak rice.

Vegetables are also very simple, just like "bubble vegetables". Put some leftover vegetable scraps, such as radish skin, green bamboo shoots, green vegetable stalks, etc., into a pickle jar and soak for a day and a half before eating. Kimchi itself is green and red, and then poured with a spoonful of Chili oil, the color is more vivid.

At this time, the tea has been soaked in rice. Eating, tea, rice, kimchi is crisp, tender, salty and fresh, plus a little spicy, which really makes people want to stop. Even eating three bowls is enjoyable.

Shoushou hotpot

Speaking of Sichuan, everyone will think of a word-hot pot. Hot pot has become the representative of Sichuan food culture, and a series of eating habits have also been derived.

Walking on the street, it is a carefully decorated hot pot restaurant; Take a look in the alley. The Mala Tang family is next to each other. The same red table and stool are cheap and practical, which can be called "small hot pot".

It is said that eating hot pot is addictive. Especially beautiful girls. Walking in the city, I suddenly want to eat hot pot. What should I do? Some people buy it, others sell it. Clever vendors, with a small coal stove in one hand and aluminum pot in the other, found a clearing and put it on it. Suddenly, the red waves rolled and the fragrance was overflowing. Many beautiful girls came at once; Choose a few strings of side dishes, out of the pot, out of the pot, dipped in Chili noodles, and eat like no one else's watching. Within a few minutes, I satisfied my hot pot addiction, then wiped my mouth, put on makeup, combed my hair and carried my handbag on my back, just like a lady.

The nickname of this stall: portable hot pot.

The art of pepper

Speaking of Sichuan cuisine, the first thing that comes to mind is pepper. In fact, spicy taste only accounts for a small part of Sichuan cuisine, but in Sichuan cuisine, the use of pepper has reached the height of a cooking art.

Simply talk about the most common Chili noodles, which seems simple, but in fact it is rich in content. There are two kinds of peppers mainly produced in Sichuan; One is very spicy "morning pepper" and the other is not too spicy "two thorns" (of course, spicy is the standard of Sichuanese, don't be fooled). Generally, these two kinds of peppers are used to make Chili noodles, and the ratio of these two kinds determines the degree of spicy.

For example, the home-cooked chicken nuggets with red oil are said to be a very elegant shop with 18 kinds of ingredients, including 5 or 6 kinds of peppers. There are many pots and pans on the desk, which makes people respect.

The master raised his knife and fell, and a chicken broke into ten thousand pieces; Holding a small spoon, walking around the jars like wearing a flower, a spoon on the left and a spoon on the right, dazzling, completely forgetting that I have a long stream of water. Usually, peppers used for cooking are divided into dried peppers, fresh peppers, pickled peppers, Chili noodles, Chili segments, Chili oil, green peppers, red peppers ... What to cook, what peppers to use, and how spicy they are, are absolutely unambiguous. Although it boils down to a "spicy" taste, if you don't understand these rules, it's like eating western food with the wrong knife and fork. Even if you eat it in your mouth, you will inevitably be laughed at.

Boil xx

When foreigners come to Sichuan, ordering food is a difficult problem. Throughout the whole article, peppers are piled up, and even the names of dishes without spicy words are easily afraid to start, in case of being ambushed. Finally found a "boiled xx", thinking that boiled things will not be too spicy, don't worry! When the food is served, it will be silly. His face was covered with red, pepper and red oil. Here comes Miss Shanghai, and I feel dizzy at once. I have seen people arguing angrily with the store, saying that the food is wrong; Finally, of course, I fled in laughter.

In fact, "boiled water" is the characteristic of Sichuan cuisine, and it is essential to eat authentic Sichuan cuisine. The content of boiled water is very rich, including boiled meat slices, boiled beef, boiled beef, boiled tripe and boiled bullfrog ... The textbook says that boiled water is characterized by "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. Mix the sliced meat with a little starch. I think it's best to have more vegetables and less meat. ) Stir-fry a little oil, add watercress and stir-fry until the oil turns red. Add some soup. When the soup boils, put in all the vegetables and meat slices, cook it a little (remember not to cook it for too long) 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 is still squeaking is served on the table.

Or you can visit here directly, and more.

/search/