Have you tried these ten delicious Chengdu snacks?

Some people say this: Beijingers eat for face, to show their self-esteem; Shanghainese eat for mood, to show elegance; Guangzhou people eat ingredients, and pay attention to the original taste; Chengdu people eat for taste, for texture.

Chengdu people are particularly passionate about food. Regardless of this dish or that dish, if it is delicious, it is a good dish.

I have to talk about the snacks in Chengdu. The variety of snacks in Chengdu is famous throughout the country, and even old Chengdu people can’t count them.

Chengdu has a wide variety of snacks, which can be found all over the streets and alleys. It’s hard to find them at home. It’s not free. The lazy way is to go directly to the snack hub ----- located at 6, South Section of Chunxi Road, Chengdu. ?Long Chaoshou at No. 8 and Chengdu Snack City at No. 134 Shangdong Street, Chengdu. There are various standard snack packages for 15, 20, 30, 40 yuan, etc., including almost all famous snacks. Let’s not talk about eating first. Just seeing dozens of dishes of different sizes piled up is dazzling and dizzying. I can’t help but sigh that I am worried about having a bad stomach when I come to Chengdu.

1. Chen Mapo Tofu

Chen Mapo Tofu is a well-established store named "Chinese Time-honored Brand" by the state. It was founded in the early Tongzhi period of the Qing Dynasty (1862) and opened in Wanfu Bridge in the northern suburbs of Chengdu. It was originally called Chen Xingsheng Restaurant, and the chef was Chen Chunfu's wife. The tofu cooked by Chen's is bright red in color, the beef cubes are crispy and fragrant, numb, spicy, fragrant, crispy, tender, blanched, and well-shaped. It is full of Sichuan flavor. Chen's tofu quickly became famous, and people who wanted to eat it flocked to it. , literati and poets often meet here. When someone with good intentions saw the pockmarks on Chen's face, they joked about it as "Chen Mapo Tofu". This remark went off the rails and became a good talk. Therefore, the restaurant was named "Chen Mapo Tofu Shop". In the late Qing Dynasty, Chen Mapo Tofu was listed as a famous food in Chengdu.

2. Maoxuewang

Seventy years ago, there was a butcher surnamed Wang at the water dock of Ciqikou Ancient Town, Shapingba, who sold the offal left over from selling meat at a low price every day. Wang's daughter-in-law Zhang felt it was a pity, so she started a stall selling offal soup on the street. She used pork head meat, pork bones and peas to make a soup, added pork lung leaves, fat intestines, ginger, Sichuan peppercorns, and cooking wine and simmered it over low heat. It tastes particularly good. By chance, Zhang put fresh pig blood directly into the offal soup and found that the more the blood was cooked, the tenderer it became and the taste was more fresh. This dish is made by boiling raw blood and eating it right away, hence the name Maoxuewang.

3. Husband and Wife Fei Slices

A famous dish in Chengdu that is well-known to everyone. It is said that in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua who, together with his wife, made and sold cold beef lung slices. The couple operated the business themselves, walking around the streets and hawking in baskets. Because the cold beef lung slices they sell are carefully made and have a unique flavor, they are deeply loved by people. To distinguish them from other beef lung shops, people call them "couple's beef". After the establishment of the restaurant, they became more particular about the ingredients used. They used beef, heart, tongue, tripe, scalp, etc. instead of the original single lung, and the quality improved day by day. In order to maintain the original flavor of this dish, the name "couple's lung slices" has been used to this day.

4. Erjie Rabbit Ding

Erjie Rabbit Ding is very famous in Chengdu. It is most famous for its diced rabbit with more meat and less bones. It does not add rabbit head, but adds seasonings. Second Sister’s special recipe is delicious and fresh. Erjie's "rabbit" series also includes five-spice braised rabbit, red plate rabbit, and spicy diced rabbit. In addition, Erjie Tuding shop also sells a variety of cold dishes such as red oil chicken nuggets, white meat with garlic paste, cold beef lung slices, and five-spice tendons.

5. Laohangcheng

The Guokui served by the traditional Guokui store in Laohangcheng has various tastes and unique flavors, such as chicken sliced ??Guokui, beef Guokui and steamed pork Guokui. , beef slices Guokui and vegetarian Guokui are all its specialty varieties. In addition, the oxtail soup at Laohangcheng Traditional Guokui Main Store is also very special. Although Laohuangcheng sells traditional snacks, its transparent dining tables and white wallpaper are refreshing and quite fashionable.

6. Dandan Noodles

Dandan noodles are a famous snack in Chengdu. Noodles are rolled into flour, cooked, and topped with fried minced pork. The cooked noodles are thin, the marinade is crispy and fragrant, salty and slightly spicy, fragrant and very delicious. This dish is widely spread in Sichuan and is often served as a snack at banquets. The most famous of the dan dan noodles is Chen Baobao’s dan dan noodles, which was founded in 1841 by a vendor named Chen Baobao in Zigong City.

It got its name from the fact that it was originally carried on a load and hawked along the street. In the past, dandan noodles were served in the streets and alleys of Chengdu using a medium-sized copper pot separated by two compartments, one for cooking noodles, and one for stewing chicken or hoof. Nowadays, most of the dan dan noodles in Chongqing, Chengdu, Zigong and other places have been converted into shop operations, but they still maintain their original characteristics, especially the dan dan noodles in Chengdu that have the strongest characteristics.

7. Dragon Handwriting

It was founded in the 1940s. At that time, Zhang Guangwu and several other guys from the Nonghua Tea House on Chunxi Road discussed opening a joint venture to open a handwriting shop and named it At that time, the pronunciation of the word "Nong" was harmonious, and it also took the meaning of "dragon and phoenix presenting auspiciousness", so it was named "Long Chao Shou". The main features of Long Chao Shou are: thin skin, tender filling and fresh soup. The hand wrapper is made of special grade flour and a few ingredients, kneaded carefully and slowly, and rolled into a translucent shape as thin as paper and as fine as silk. The meat filling is tender, smooth, fragrant and delicious. The original soup of Long Chaoshou is made from several parts of chicken, duck and pig, which are stewed and simmered slowly. The original soup is white, thick and fragrant.

8. Lizhixiang Zhong Dumplings

Founder Zhong Shaobai, the original store name was "Xiesenmao". In 1931, he started to put up the signboard of "Lizhixiang Zhong Dumplings". The main difference between Zhong dumplings and northern dumplings is that they are filled entirely with pork and no other fresh vegetables are added. They are topped with special red oil when served. They are slightly sweet and salty, spicy and have a unique flavor. Zhong dumplings have thin skin (10 dumplings only weigh 50 grams), refined ingredients (fine flour, selected pork with tendons and skin removed), and tender filling (it all depends on controlling the temperature and moisture during processing to make the meat filling tender and stale). , delicious flavor (all depends on the auxiliary ingredients, red oil, and original soup).

9. Korean Steamed Buns

Chengdu’s famous snack, Korean steamed buns, has a history of more than 80 years since its establishment. In 1914, Han Yulong, a native of Wenjiang, opened "Yulongyuan Noodle Shop" on Nandajin Street in Chengdu. He established a firm foothold in Chengdu because of the exceptionally delicious taste of his steamed buns. After Han Yulong's death, his son Han Wenhua took over the business. He carefully explored and practiced the making of steamed buns, and created "Southern Shrimp Steamed Buns", "Ham Steamed Buns", "Fresh Meat Steamed Buns" and other varieties, which became an instant hit in Chengdu's food scene and gained a long-lasting reputation. Sliding away. Later, Han Wenhua simply specialized in steamed buns and changed the name of his store to "Han Baozi". The business became more and more prosperous. From before liberation to the present, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even across the country.

10. Northern Sichuan Liangfen

Founded in Nanchong in the late Qing Dynasty. The founder, Xie Tianlu, set up a tent to sell jelly at Nanchong Ferry. The jelly was tender and refreshing, and the condiments were spicy and spicy, so it gradually became popular.