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Chengdu’s top ten food pictures
Top ten food pictures in Chengdu
Top ten food pictures in Chengdu. Chengdu is the capital of Sichuan Province. Chengdu culture has a long history. Many ethnic groups live in the beautiful city of Chengdu. The place thrives, so let’s share with you pictures of the top ten delicacies in Chengdu. Pictures of the top ten delicacies in Chengdu 1
1. Bobo Chicken
As a traditional Sichuan snack, it has a history of hundreds of years since the Qing Dynasty. It has crispy skin and tender meat, is spicy and fragrant, and has a moderate sweetness and saltiness. It is convenient to eat and has a variety of flavors to choose from. It can be enjoyed casually with the special chicken soup rice, or it can be a complete meal.
2. Can Can Rice Noodles
As the signature of hot and sour cooking, it has rich flavors. Their kimchi is an authentic Sichuan flavor, stored in earthen jars and full of sourness; the soup base is also very rich, one pot at a time, nutritious and delicious.
3. Shuangliu Lao Ma Rabbit Head
Rabbits are so cute, spicy ones are even better~ The meat is tender and the rabbit head has a pure taste and an aftertaste The mellow and spicy seasoning creates the pure flavor of Lao Ma Rabbit Head.
4. Baijiafei rice rolls
Originated in the late Qing Dynasty and has a history of more than 100 years. The vermicelli is crystal clear, the soup bowl is red and white, the taste is spicy and fragrant, and the taste is timeless, and it is famous all over the world. Paired with a crispy and numb pot helmet, it is a feast for the taste.
5. Egg-baked cake
It is a traditional snack in Chengdu, Sichuan Province. It began in the Qing Dynasty. Today, there are still many vendors on the streets of Chengdu. Sold by the basket, it is fragrant, golden, soft and moist, crispy on the outside, rich in nutrients, and is best for all ages.
6. The three cannons
Mainly made of glutinous rice, because when the glutinous rice balls are thrown, the three cannons are like "projectiles" and emit "when" The sound of ", dang, dang" is divided into "iron cannon", "artillery" and "gun", so the name is collectively called "the three cannons".
7. Dengying Beef
It is made by slicing beef hind shank meat and then marinating, drying, baking, steaming, frying, stir-frying and other processes. Become. It is named because the meat slices are thin and wide, can pass through the light shadow, and have the effect of folk shadow puppetry. It has a history of more than 100 years. It is spicy, crispy and chewy, and you will have endless aftertaste.
8. Cold cake
The main raw materials are rice, well water, and brown sugar. It is delicious, sweet and sandy, refreshing and delicious, and it can detoxify and expel pus. , diuretic and swelling, clearing away heat and dampness, strengthening the spleen and stopping diarrhea.
9. Yeerba
It is a traditional food served by farmers in western Sichuan during the Qingming Festival and the Spring Festival in southern Sichuan. It has exquisite selection of materials, fine craftsmanship, and beautiful color and shape. , soft and refreshing. Use glutinous rice flour to bake the sweet and soy stuffing or fresh meat and salty stuffing. Steam it over high heat. It is fragrant and moist, mellow and sweet, with a strong lotus flavor. The dish is divided into two flavors, salty and delicious.
10. Husband and wife’s lung slices
Couple’s lung slices without husband and wife are actually beef scalp, heart, tongue, tripe and beef. No need for lungs. Husband and wife's beef slices are large and thin, glutinous and delicious, spicy and fragrant, tender and stale. Pictures of Chengdu's top ten delicacies 2
Dandan noodles
Dandan noodles, as the name suggests, are noodles sold on a burden. In the past, hawkers usually cracked coconuts while selling them. As long as the locals heard the sound of "tuk tuk tuk tuk", they couldn't help but go outside to take a look.
It is usually just dry-mixed Yangchun noodles, which are specially prepared with seasonings; or it can be made into Chicken Soup Dandan Noodles with dried meat and chicken soup. The noodles generally use thin noodles, and the condiments include seven different oils and four different ingredients. The seven oils are: chili oil, pepper oil, sesame oil, mustard oil, fennel oil, garlic oil and chicken oil; the four ingredients are onions, ginger, pepper, winter vegetables (or dried sauerkraut).
Lai Tangyuan
Lai Tangyuan was founded in 1894. At that time, a vendor named Lai Yuanxin sold Lai Tangyuan along the streets in Chengdu. Making a living by making glutinous rice balls, the glutinous rice balls made are not only thin-skinned, but also delicate and moist. The fillings include more than ten kinds of black sesame seeds, white sesame seeds, peanut kernels, walnuts, ice oranges, bean paste, etc., which are sweet and delicious. After becoming famous for a long time, he opened his own shop and named it "Lai Tangyuan".
The characteristics of Lai Tangyuan are that the skin does not rot, the fillings are not exposed, and the soup is not mixed. When eaten, it does not stick to chopsticks, stick to teeth, and is not greasy in the mouth. It can be said to be the pinnacle of making Tangyuan! The secret is to mix glutinous rice with Japanese rice to make a dough, so that it will not rotten after being cooked for a long time, and the more it is cooked, the more elastic it will be. There is chicken fat in the sesame filling, so it tastes soft and sweet. You can soak it in soup or eat it dry with sugar and sesame sauce.
Long Chaoshou
Sichuan people call wontons Chaoshou, and Long Chaoshou is one of the best. The name of the store comes from the fact that three shop assistants discussed opening a hand-made shop in the "Nonghua Tea Garden" in Chengdu, so they chose the name "Dragon", which is a homophone of "Dragon", which means "dragon" leaps and bounds, and business is prosperous. The hand-cooked noodles they made had thin skin, tender filling, smooth and fragrant flavor, thick soup and white color, and soon became unique in Chengdu. The secret is to use only pork shank meat for the filling, and the soup is seasoned with pepper, ginger, sesame oil, Szechuan salt and chicken fat.
Husband and Wife Fei Pian
There is an interesting allusion to the origin of Husband and Wife Fei Pian. It is said that in those days, a couple named Guo Chaohua and Zhang Tianzheng made a living by manufacturing and selling spicy beef lung slices. The two went out early and came back late, working hard on the business. From carrying baskets to hawking, setting up stalls to attract customers, and finally opening a store, they finally made a name for themselves. Their ingredients are beef heart, tongue, tripe and beef, but not any beef lungs. In order to distinguish it from other beef slices, they call themselves "couple's lung slices".
Tofu pudding
Chengdu’s tofu pudding is what people in the north call tofu curd. Although the ingredients are the same, Chengdu’s tofu pudding can be salty, sweet or spicy. It can be drunk over ice, and can be paired with sauerkraut, steamed buns, fruits... In Chengdu, there are many ways to eat the popular tofu curd, while the tofu curd in the north is a bit monotonous. In Chengdu, bean curd is a must-try snack.
Longan buns
Chengdu’s longan buns are an ancient traditional snack in Sichuan. It is made by fermenting the dough and then kneading it with white sugar and lard, so the flour has a slight sweetness. In fact, sugar cane has been planted in Sichuan very early. Before peppers arrived in Sichuan, the sweetness was the main ingredient in Sichuan. The taste that mainstream people pursue.
The meat filling is made from pork shank meat, thick chicken juice obtained by stewing the soup, and mushrooms from the mountains, and then mixed into a fragrant meat filling. The fragrance lingers in the mouth, and the taste is not to mention delicious.
Three Cannons
Three Cannons is a traditional snack in Chengdu, Sichuan Province. It is a snack that can be eaten and played with. It is very suitable for Sichuan cuisine. People are humorous and humorous. This snack is mainly made of glutinous rice, because when the glutinous rice balls are thrown, the three cannons are like "projectiles" and make a "dang, dang, dang" sound.
It is divided into "iron cannon", "artillery" and "gun", hence the collective name "Three Cannons". When eaten with "Laoyin tea", it has a unique flavor. Three Cannons are sweet and delicious, not greasy, non-sticky and crumbly, and are cheap and good quality. The main ingredients of Sandapao are glutinous rice, brown sugar, sesame and soybeans, which have a sweet taste.
Zhong Dumplings
In Sichuan, dumplings are not a staple food, but just a snack, so northerners in Chengdu should not think that they are too heavy. Many feet. The ancient name of Zhong Shui Jiao is "Shui Jiao". It is a traditional snack in Chengdu, Sichuan Province. This dish was created in the 19th year of Guangxu's reign. When it first opened, the store was located in Lychee Lane and was heavily seasoned with red oil, so it was also called "Lychee". "Alley red oil dumplings". Zhong dumplings are filled entirely with pork and no other fresh vegetables are added. They are topped with special red oil when served. Its dumplings have thin skin, tender fillings and delicious taste, so they are famous in Sichuan and Chongqing.
Rabbit head
In the whole of China, beauties from no other city will love rabbit head as much as the beauties in Chengdu. Rabbit head is the place where Chengdu people go to cool off the summer heat. Beer is a must-try food, especially in summer you can see rabbit heads being sold all over the streets.
The flavors include five-spice, spicy, etc. The way to eat it is to separate the upper and lower jaws of the head, and then nibble and suck carefully. All the flavors are contained in this sucking. Especially when the beauties in Chengdu eat it, it is a unique street scene and mouth-watering. .
Cold noodles
Finally, let me talk about the cold noodles that can be seen all over the streets in Chengdu. Lao Tzu said, "The most important thing is simplicity, no skill but craftsmanship." Perhaps Chengdu's cold noodles are the only snack that can make a big difference out of its small size! A bowl of enchanting cold noodles and a spoonful of breathtaking red oil combine into an alluring aroma that makes people drool instantly. After eating it, you won’t forget it for three months!
Using the simplest ingredients to create the most complex and fascinating flavors, I guess only Chengdu people can have such a beautiful mind. Confucius said, "When I heard "Shao" in Qi Dynasty, I didn't know the taste of meat in March, and said, "I don't want to do it for pleasure." When Confucius heard extraordinary music, he could forget the taste of meat. Only Chengdu's cold noodles can make you remember its taste for three months. Pictures of the top ten delicacies in Chengdu 3
What are the special snacks in Chengdu
1. Husband and wife’s beef slices.
Husband and wife’s lung slices are bright red in color, soft and tender in texture, and taste spicy and fragrant. The view is green, red and green, and the Jin River is undercurrent. A large celadon plate of freshly mixed lung slices was brought to the table. The red oil was rich in color and the color was translucent. When you put the chopsticks in your mouth, you will feel spicy and delicious, soft and glutinous, smooth, crispy and soft, and tender.
Nutritional value: Warms the spleen and stomach, warms the liver and kidneys, nourishes the blood and warms the menstruation, protects the gastric mucosa, nourishes the liver and improves eyesight, increases high-temperature disease resistance, and promotes the growth and development of the human body. Among them, tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. It is suitable for people with post-illness weakness, insufficient qi and blood, malnutrition, and weak spleen and stomach.
2. Dandan noodles.
Dandan noodles are a famous local traditional pasta snack in Chengdu and Zigong, Sichuan. It is said that it got its name from the porters selling noodles on the streets. Dandan noodles are made by rolling flour into noodles, boiling them, and ladling in fried minced meat. The cooked noodles are thin, the marinade is crispy and fragrant, salty and slightly spicy, fragrant and very delicious. Nowadays, Dandan noodles are spread all over the world. Although the cooking methods are slightly different, they are loved by people all over the world because of their delicious taste and have become a home-cooked snack.
3. Dragon scribe.
Long Chao Shou, with thin skin and tender filling, smooth and fragrant, thick and white soup, is a famous traditional snack in Chengdu. Chao Shou is the special name of Sichuan people for wontons. The name of the scribe: Chengdu's "Long scribe" was opened in Yuelaichang, Chengdu in 1941. It moved to the new market in the early 1950s, and then moved to the southern section of Chunxi Road in the 1960s. It has been in business for 70 years so far. More than a year of history.
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