How is Chuanchuan incense made in Hainan?

Then there is no word "many" to describe it! "Long Chao Shou": thin skin, tender filling, smooth and fragrant, thick soup and white color, it is the best snack in Chengdu. The name of Dragon Copy Shou is not that the boss’s surname is Long, but because three guys discussed opening a copy shop in the “Nonghua Tea Garden”, so they chose the name “Nong”, which is homophonic to “dragon”, which also means “dragon soaring and tiger leaping”, and business is prosperous. " means. "Chaoshou" is the Sichuan people's special name for wontons. The name "Chaoshou" probably comes from the fact that the two ends of the dough have to be folded together when making them. Chengdu's "Long Chao Shou" opened in Yuelai Chang in 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 a history of more than 60 years. "Lai Tangyuan": It has a history of a hundred years. Owner Lai Yuanxin has been cooking and selling glutinous rice balls on the streets of Chengdu since 1894. The glutinous rice balls he makes do not rot when cooked, do not reveal fillings, and are not muddy in soup. When eaten, they do not stick to chopsticks, stick to teeth, and are not greasy in the mouth. They are moist, sweet, and smooth. Soft and glutinous, it has become the most famous snack in Chengdu. Today's Lai Tangyuan maintains the quality of the time-honored famous snack. It is smooth and white in color, has a soft and waxy skin, is rich in sweet and fragrant oil, and is rich in nutrients. When I ate it with peanut butter, I was already drooling~ "Zhong Dumplings": Legend has it that Zhong Dumplings were created in 1893 and run by a vendor named Zhong Xiesen, who later set up shop in Lychee Lane. Because it is heavily seasoned with red oil, it is also called "Lizhi Lane Red Oil Dumplings". The key to making Zhong dumplings lies in the selection of ingredients, but also in the seasoning. The red oil is made from Chengdu "Erjintiao" red pepper noodles and refined from vegetable oil; the soy sauce is made from a special replica soy sauce, plus garlic juice, sesame oil and other seasonings, which are cleverly combined. The rich flavor of the seasoning, the bright red color, and the fresh flavor of the filling are combined to form a rich and flavorful style. Zhong Shui Dumplings was awarded the title of "Chengdu Famous Snack" by the Chengdu Municipal People's Government in 1990. The current location of Zhong Dumplings is at No. 7 Tidu Street and there is a branch at No. 146 West Yulong Street. "Dan Dan Noodles": Dan Dan Noodles is 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. Be careful, if you eat it with soup, you will be deceived. "Xuanzi jelly": Northern Sichuan jelly, also called Xuanzi jelly, because it is made with a spinner, and is sold on the streets on a load. of. Sichuanbei jelly: 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. He gradually became famous. The Xie family passed down the specialty of selling jelly from generation to generation, and later officially opened a northern Sichuan jelly shop. Now it has spread throughout the province and has become a famous snack. "Hot and Sour Bean curd": Hot and sour bean curd is a famous local snack in Chengdu, Leshan and other places in Sichuan. In the past, Douhua was mostly sold in the form of stalls and was widely popular in cities and rural areas. It is a folk snack with a long history. Hot and sour bean curd tastes sour, spicy and salty, the tofu curd is tender, the ingredients are crispy and fragrant, the taste is rich and hot, and has a unique flavor. "Couple's Beef Slices": As early as the late Qing Dynasty, there were many vendors in the streets and alleys of Chengdu selling cold beef slices with burdens and baskets. The cost of using beef offal offal, especially beef lung, is low. After fine processing, braised, cut into slices, and served with soy sauce, red oil, chili, pepper noodles, sesame noodles, etc., it has a unique flavor, low price and good quality, and is especially popular. A favorite food for rickshaw pullers, porters and poor students. In the 1930s, there was a couple who ran a stall in Chengdu, Sichuan. The man was named Guo Chaohua and the girl was named Zhang Tianzheng. The cold beef lung slices they made were exquisite, golden and red in color, spicy and fragrant, and had a unique flavor. In addition, the couple had a tacit understanding of each other. Harmony, one makes and one sells, the small business is booming, customers gather for a while, and demand exceeds supply. There is the naughty student who often comes to taste the couple's beef slices. He writes the words "husband and wife's lung slices" on a piece of paper and secretly sticks it on the backs of the couple or on their small burdens. There are also people who eat and drink loudly, "husband and wife's lung slices." Husband and wife lung slices...". One day, a merchant tasted the lung slices made by Mr. and Mrs. Guo and was so impressed that he presented a gold-lettered plaque with the four characters "Husband and wife's lung slices". From then on, the snack "Couple's Feather Pieces" became more famous. "Korean steamed buns": Chengdu's famous snack Korean steamed buns have a history of more than 80 years since its establishment. In 1914, Han Yulong, a native of Wenjiang, opened the "Yulongyuan Noodle Shop" on Nandajin Street in Chengdu. It became famous because of its exceptionally delicious buns. After Han Yulong passed away, his son Han Wenhua took over the business.

He continued to explore and practice how to make steamed buns, and created varieties such as "Southern Shrimp Steamed Buns", "Ham Steamed Buns", and "Fresh Meat Steamed Buns", which became an instant success in Chengdu's food circles and his reputation spread like wildfire. 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. A foreign tourist once wrote in the guestbook: "There are Goubuli in the north, and Korean steamed buns in the south. Korean steamed buns are high-quality and cheaper." Due to the exquisite materials and careful production, Korean steamed buns have thin skin, white color, clear patterns, and The filling is tender, soft and fragrant, and has good color, aroma and taste. Now, Korean steamed buns have created new varieties of steamed buns with different flavors based on the traditional steamed bun making skills. There are 8 types of steamed buns including barbecued pork, bean sprouts, ham, fresh meat, three delicacies, shiitake mushrooms, mushrooms, and oil. , in addition, a series of Korean steamed buns set meals are available. "Braised Pork Guokui": The Guokui operated by Laohongcheng Traditional Guokui has various tastes and unique flavors, including chicken slices Guokui, beef Guokui, steamed pork Guokui, beef slices Guokui and vegetarian vegetable Guokui. Special varieties, in addition, Laohangcheng tradition