A city-level administrative unit in Sichuan Province, known as the hometown of Buddhist culture.Located in the central part of the Sichuan Basin, on the middle reaches of the Min River.Adjacent to Chongqing, Ganzu, and Nanchang, and connected to Chengdu, Jiangyou, and Ziyang, and bordered by Dayang and Mianyang.

FeaturesSnacksIncluding Zuo Tong Chicken and Pengxi.GingerCakeand Feng in Suining.Dumplingsincluding Bo Si Oil Cake.Sticky Riceand Douban.Fishincluding (Jīyú - carp)and (Jiècài - mustard greens).Spring Rollsand Mida Nas Five Spice.Beefincluding Pengxi Fried Beef and Duck.Mapo TofuA brief introductionMapo Tofu

Also known as Chen Mapo Tofu, it is one of the traditional and famous dishes in Sichuan Province, and one of the Eight Great Cuisines of China.A "local brand" that has been named by the government.

Its origin dates back to the early years of the Qing Dynasty (1862), and it was first opened in Wenfeng Bridge in the north of Chengdu.

Originally named Chen Xing Sheng Food Shop, with Mrs. Chen as the head chef.The tofu cooked by Chen is red and bright, the beef is crispy and fragrant, and it has the characteristics of Sichuan cuisine, including spicy, fragrant, tender, and cooked to perfection. Chen's tofu quickly gained popularity, attracting many people to try it.Someone saw the face of Chen and jokingly called it "Chen Mapo Tofu".This nickname quickly spread, and the shop was named "Chen Mapo Tofu Shop".In the late Qing Dynasty, Mapo Tofu was listed as one of the famous foods in Chengdu.History and CultureMapo Tofu (commonly known as Mapo Tofu) was first created in the first year of the Qing Dynasty (1862), and it was first opened in Wenfeng Bridge near Chengdu. The original name was "Chen Xing Sheng Food Shop".The owner, Chen Chunfu, passed away, and his wife managed the small food shop. Because she has a slight scar on her face, she is called "Chen Mapo". The Wenfeng Bridge was a wooden bridge that crossed the river, and it was not long but quite wide.On both sides were tall fences, and on top were fishing nets. There were also bridges and stalls where people could rest and sell their goods.The main customers of "Chen Xing Sheng Food Shop" were the oil merchants.They would often buy tofu and beef.Then they would ask the owner to process the vegetables for them.This kind of food, made in a traditional way, was very popular with the workers. They could eat Mapo Tofu, and it not only satisfied their hunger but also made them feel refreshed and energized.The workers traveled all over the place, promoting Chen's Mapo Tofu. Soon, Mapo Tofu became famous.Chen also opened a restaurant in the downtown area of Chengdu. More people could taste Mapo Tofu.Over time, Chen developed a unique cooking technique for making tofu.The taste and texture of the tofu were perfect.

This made Chen's tofu famous.

People were attracted to try it. In the late Qing Dynasty, there was a poem that praised it: "Chen's Mapo Tofu, tofu cooked with a special technique, in the shadow of Wenfeng Bridge, a glass of spring wine and a gentleman."Many writers and artists would come to this place.Someone saw the owner's scarred face and jokingly called it "Chen Mapo Tofu".This nickname quickly spread, and the shop was named "Chen Mapo Tofu".According to the book "Chengdu Overview", Mapo Tofu was already listed as a famous food in Chengdu in the late Qing Dynasty.Due to the continuous efforts of the descendants of Chen Mapo Tofu, the Chen Mapo Restaurant has been famous for over 140 years.

It has been praised by people both at home and abroad.RecipeUsingsoft tofu and ground beef.The finished dish is red and tender, with soft tofu and crispy beef, with characteristics of spicy, fragrant, tender, and cooked to perfection.

First, cut the tofu into small cubes and put it in a bowl. Then soak it in boiling water to remove the astringency.Heat a wok and add cooking oil until it is about 60% full. Then add the ground beef and stir-fry until it turns yellow. Add salt,soy sauce,chili powder, and Sichuan peppercorns, then add chicken broth. Add the tofu and cook over medium heat until it is tender.Then add chopped green onions andsoy sauce, and cook for a moment. Then thicken the sauce with cornstarch. Serve in a bowl and sprinkle with chopped Sichuan peppercorns.This dish is made with simple ingredients and is not difficult to make. It seems that anyone can make it. However, even if the ingredients are the same, the taste will not be the same. This is because the ingredients and the climate all have an impact on the taste.If you use pork fat to fry, the taste will be different.Brief IntroductionPork fat and rice, a rice dish, with a light yellow color, sweet and delicious, smooth and tender.This dish is a famous snack from Rongchang, Chongqing. It is made from

rice,

mung beans, andcooked rice,mixed with sugar,eggs, and pork fat. It is fluffy and tender, sweet and soft, with a white yellow color, and the rice grains are fluffy.MethodIngredients: 3.5 kg of rice, 500g of pork fat.1.5 kg of glutinous rice, 1 kg of sugar, 150g of mung beans, 10 eggs.Method: 1. Soak the rice and mung beans in warm water for 6 hours.Steam the glutinous rice in a steamer.After 3 hours, use your hands to rub the cooked glutinous rice into a paste.Then spread it out and let it ferment.2. Once every 500g of rice dough is added, 1 egg is added and mixed well. Add 100g of sugar, 50g of pork fat, and mix well.Use a spoon to scoop the mixed rice dough into a bamboo steamer.Place a 7cm diameter bamboo ring with a 1cm height in the steamer.The finished product is a fluffy and tender rice cake.Shooting BeefShooting Beef is a famous dish from Shicheng. It is made with carefully selected ingredients and a refined process. The tenderness, crispness, and flavor of Shicheng beef are well-balanced, with a rich and deep flavor or a light and delicate flavor, and it has a combination of acidity, sweetness, saltiness, and spiciness. It is a popular dish that can be enjoyed both as a main course and as a side dish. It is also a popular choice for drinking and giving as gifts.The dry ingredients, including five-spice beef, spicy beef, and beef jerky, have been packaged in vacuum bags. They are tender, flavorful, and easy to store and transport, making them a popular choice for drinking and giving as gifts.History and CultureShooting Beef was first created in the 1930s. The Qingma Restaurant is a continuation of the original restaurant.Even with the same ingredients, the taste may not be the same, this is related to the origin and soil of the seasonings.

Pork fatSticky rice cake

Introduction

Pork fat sticky rice cake, rice, characteristic sweet and yellow, refreshing and delicious, smooth and soft.This is a famous Han Chinese snack in Chongqing Rongchang, made byRiceSoybeansFreshRicemixed withSugar.Eggsand pork fat, the texture is loose and tender, the taste is sweet and soft, the color is white yellow, the sticky rice cake is shiny and fragrant, and the taste is delicious.

How to make

Ingredients: 3.5 kg of rice, 500 g of pork fatGlutinous rice1.5 kg, 1 kg of sugar, 150 g of soybeans, 10 eggs

How to make: 1. After soaking the rice and soybeans in warm water for 6 hours, grind them into a fine paste.

2. Soak the glutinous rice in warm water for 6 hours, steam it in a potand cook it, then pour it into the rice paste.After 3 hours, use your hands to knead the cooked glutinous rice, thenspread it evenly, and let it ferment.

3. Use 500g of rice yeast once, add 1 egg, stir and mix with 100g of sugar, 50g of pork fat, and mix it immediately.

Use a spoonto scoop the mixed rice paste into the steamer.

Each steamer has one bamboo ring with a diameter of 7 cm and a height of 1 cm, and the ring is covered with wetcloth, scoop the mixed rice paste into the bamboo ring, and steam it over high heat for 10-15 minutes.

Product features: pale yellow color, smooth and soft texture, delicious taste.

Sticky rice cake

Introduction

Sticky rice cake is a famous Han Chinese snack in Sichuan, made of rice, with a brown yellow color, crispy inside and soft outside, fragrant and delicious, salty and slightly spicy.

Soak in hot water with glutinous rice for half an hour, steam it over high heat, add flower pepper, salt, and put it in a wooden box.After cooling, flip it on a cutting board, reshape it into a long rectangular block, and then cut it into thick pieces with a width of 1.5 cm. Fry it in oil until it turns golden yellow.How to make

Soak in hot water with glutinous rice for half an hour, steam it over high heat, add flower pepper, salt, and put it in a wooden box.

After cooling, flip it on a cutting board, reshape it into a long rectangular block, and then cut it into thick pieces with a width of 1.5 cm. Fry it in oil until it turns golden yellow.Operating skills: steam it over high heat, the braising should be moderate;

Fry over medium heat, wait until the oil is smoking before adding the sticky rice cakes. Gently shake them to ensure even heating and prevent sticking.Beef from Mecca

Introduction

Mecca beef, a famous local delicacy in Shan, due to strict selection and meticulous craftsmanship, the Shan beef is tender, crispy, and moderately spiced, with a unique combination of color, aroma, taste, shape, texture, and presentation, or emphasizing both richness and delicacy, or emphasizing simplicity and elegance.

It combinesMala stewand has a variety of flavors, it is visually appealing, fragrant, and delicious, and it is a nutritious and health-promoting food that is also appreciated for its culinary culture. While satisfying one's appetite, it also evokes the local customs and traditions of the people of Mecca.The dry ingredients include five-spice beef, mala pepper beef, and beefslices, which have been packaged in vacuum, with a rich color, fragrant, and long-lasting aftertaste, making it a convenient and elegant food for drinking.History and Culture

The Shan Qing meat shop was established in the early 1930s, and the Mecca restaurant is its successor.

Seasoning: a suitable amount of (or chopped chili), 20g of flower pepper, 50g of dried chili, 2 tablespoons of chili powder, 1 teaspoon of black pepper, 1 tablespoon of sesame seeds, and a suitable amount of liquor, soy sauce, sugar, salt, starch, and flavor enhancer.A restaurant that was re-established in March 1987 based on its traditional skills, a member of the Sichuan Provincial, Municipal, and County Cooking Industry Association's executive council;Possessing a number of young Sichuan cooking talents, including Sichuan cooking masters and winners of the National Cooking Competition's gold, silver, and bronze awards;The beef used in the restaurant's cooking is self-raised and purchased beef from the owner's farm, and the variety of dishes reaches over a hundred;The all-beef meal from Mecca, which has no fishy or smelly taste when eaten, and has a unique flavor that other meats do not have;A series of vacuum-packed products: "Ma Jia" brandDried bean curdBeef, finger-sized beef,Spicy beef, silk beef, not only is it a precious gift for Honghong people, but also a local specialty chosen by foreign merchants;The restaurant regularly hosts both domestic and foreign guests.It has now formed a complete business model of self-purchase, self-raising, self-production, and self-sales.

Method

The beef from Honghong uses the top-quality meat from healthy yellow cattle raised and slaughtered after being bathed in reciting scriptures, as the main ingredient, with natural spices as auxiliary ingredients.The meat is washed, disinfected, de-odorized, and shaped, and then, according to different dishes, the best flavor combination is selected among the seven basic tastes of salty, sweet, sour, spicy, and fragrant, and is refined through processes such as frying, stir-frying, braising, roasting, and steaming.

Tang Cake

Introduction

"Tang Cake" is a local traditional snack in Pengxi, which is said to originate from the Tang Dynasty and belongs to imperial cuisine.This snack mainly uses Pengxi's special product, star-grain glutinous rice, and uses traditional processes such as soaking, steaming, and pounding to make soft and elastic rice cakes, and then adds red sugar, white sugar,sesame, soybeans, and mung beans, which have the characteristics of "full of gold and silver, long-lasting flavor", nourishes the body, and is suitable for both old and young.

Five-Spice Beef from Honghong

Introduction

Honghong Five-Spice Beef is a famous Sichuan dish, created by a chef in Honghong who inherited the production process of five-spice beef, and is a flavor food with characteristics such as brown-red luster, rich five-spice flavor, crispy and spicy, and easy to break, which is loved by people in urban and rural areas.

Ginger Cake from Pengxi

Introduction

Ginger Cake from Pengxi is a Han Chinese pastry in Sichuan, which was first created during the Qing Dynasty in the reign of the Qing Emperor Tongzhi (1862-1875).It is made by combining diseased and healthy foods and medicines.It was named "Imperial Cake" by the Western Empress.She said, "It is not greasy, it does not hurt the body, it is pure and beautiful, like jade and clouds, soft and fluffy."

Ginger Cake from Pengxi nourishes the stomach, dispels cold and phlegm,honeynourishes health, lubricates intestines and protects the liver, which is a great food for vegetarians, and a food for sick people, and is suitable for old and young.If someone asks what is the characteristic food of Pengxi, many people in Pengxi will instinctively tell you – Ginger Cake.Ginger Cake from Pengxi was created in the Qing Tongzhi years, and is made with its unique ingredients of ginger juice, honey, sesame oil, glutinous rice, and spring water, which tastes not greasy, does not hurt the body;pure and beautiful, soft and fluffy.

History and Culture

Ginger Cake from Pengxi was once very popular. In the 10th year of the Qing Dynasty (1893), the imperial official Ding Gong traveled to Pengxi, brought back Ginger Cake to the capital, and presented it to the Western Empress.The Empress tasted it and named it "Jade Cake."And because it was named "Jade Cake," it became a symbol of the imperial court.In the Ming Dynasty, "Yan Du Yanyu Zhi" mentioned that in the spring season, the emperor would give awards to officials with "spring cakes."In the Qing Dynasty, the tradition of eating ginger cake in the spring season was also recorded in "Yan Du Yanyu Zhi."Now, people eat spring cakes with various side dishes and dishes.MethodSpring Cake is still made by baking or steaming, the size can be as big as a fan, or as small as a lotus seed,The basic steps of making:Cake dough”；1. Mix 250 grams of flour with 120 grams of hot water, and add 50-60 grams of cold water. Knead into a dough and let it rest at room temperature for 30 minutes.

2. Divide the dough into small pieces.

Shape the small pieces into small cakes.

3. Take two small cakes and brush them with oil.Fold the two small cakes together.Use a rolling pin to roll the dough into a cake with a diameter of about 15 centimeters.Bake the cake1. Heat aflat-bottomed potto medium heat.2. Place the rolled dough in the pot.3. When the dough has bubbles in the middle, it means that one side is already cooked. Turn it over and cook the other side.4. Take out the cooked cake and it can be divided into two thin cakes.Place the cooked cake on top of each other and cover with a damp clean cloth. This can keep the cake warm and increase the moisture, making the cake more tender.4. Take out a cooked cake and you can eat it directly.Tips:Brush the dough with oil evenly, otherwise the two cakes will stick together when cooked.Because the cake is thin, you must use medium heat when cooking, otherwise it will burn easily.

The cooked cake must be covered with a damp cloth to increase moisture.

The side dishes should be relatively crisp, not too watery.After eating the spring cake, you can cut it into fine strips and use it asfried noodles

Cooking process: 1. Wash the shrimp, add a little salt, liquor, and starch, and knead it evenly. Let it marinate for 15 minutes.2. Boil a small pot of water, add the mung bean sprouts, blanch them, and then put them in a bowl.

3. Add oil to the pot and heat it, then add the chopped chili (or chopped chili) and sauté until fragrant. Add ginger, garlic, scallions, and flower pepper seeds, and sauté over medium heat.

After the flavor is out, add the shrimp, turn over high heat, add liquor and soy sauce, black pepper, and sugar, continue to stir-fry for a moment, and then add water, salt, and flavor enhancer.

When the water boils, keep it over high heat for 1 minute, then turn off the heat.Pour the cooked shrimp and broth into the bowl containing the mung bean sprouts, and garnish with scallion and sesame seeds.Hu Lao Seven Five SpiceTofu

IntroductionHu Lao Seven Five Spice Tofu is one of the famous Han Chinese snacks in Suining, Sichuan.

The Hu Lao Seven Five Spice Tofu series is the culmination of the processing techniques accumulated and refined by the Hu family over hundreds of years. It uses natural soybeans, flower pepper, and oil, and is carefully crafted and made with more than ten processes, including braising, boiling, and frying.

The Hu Lao Seven Five Spice Tofu series is designed to meet the food needs of consumers, with excellent color, aroma, taste, and nutrition. Its color is golden yellow, with fine surface texture, fragrant, soft, and delicious. It is a delight to taste. It contains a lot ofprotein, low fat, carbohydrates, and various vitamins, which are a popular and safe green food in the 21st century. It is a nutritious and healthy food that is perfect for dining and travel gifts.

Sichuan SpringCakeIntroduction पूछते

Sichuan Spring Cake is a popular snack in Sichuan.How to make

Ingredients: 3.5 kg of rice, 500 g of sugar, 1 kg of soybeans, 10 eggs

How to make: 1. After soaking the rice and soybeans in warm water for 6 hours, grind them into a fine paste.2. Soak the glutinous rice in warm water for 6 hours, steam it in a potand then pour it into the rice paste.After 3 hours, use your hands to knead the cooked glutinous rice, thenspread it evenly, and let it ferment.3. Use 500g of rice yeast once, add 1 egg, stir and mix with 100g of sugar, 50g of pork fat, and mix it immediately.Use a spoonto scoop the mixed rice paste into the steamer.Each steamer has one bamboo ring with a diameter of 7 cm and a height of 1 cm, and the ring is covered with wetcloth, scoop the mixed rice paste into the bamboo ring, and steam it over high heat for 10-15 minutes.Product features: pale yellow color, smooth and soft texture, delicious taste.Sticky rice cakeIntroductionSticky rice cake is a famous Han Chinese snack in Sichuan, made of rice, with a brown yellow color, crispy inside and soft outside, fragrant and delicious, salty and slightly spicy.Soak in hot water with glutinous rice for half an hour, steam it over high heat, add flower pepper, salt, and put it in a wooden box.After cooling, flip it on a cutting board, reshape it into a long rectangular block, and then cut it into thick pieces with a width of 1.5 cm. Fry it in oil until it turns golden yellow.How to make

Soak in hot water with glutinous rice for half an hour, steam it over high heat, add flower pepper, salt, and put it in a wooden box.

After cooling, flip it on a cutting board, reshape it into a long rectangular block, and then cut it into thick pieces with a width of 1.5 cm. Fry it in oil until it turns golden yellow.Operating skills: steam it over high heat, the braising should be moderate;

Fry over medium heat, wait until the oil is smoking before adding the sticky rice cakes. Gently shake them to ensure even heating and prevent sticking.

Beef from Mecca

IntroductionMecca beef, a famous local delicacy in Shan, due to strict selection and meticulous craftsmanship, the Shan beef is tender, crispy, and moderately spiced, with a unique combination of color, aroma, taste, shape, texture, and presentation, or emphasizing both richness and delicacy, or emphasizing simplicity and elegance.It combinesMala stewand has a variety of flavors, it is visually appealing, fragrant, and delicious, and it is a nutritious and health-promoting food that is also appreciated for its culinary culture. While satisfying one's appetite, it also evokes the local customs and traditions of the people of Mecca.

The dry ingredients include five-spice beef, mala pepper beef, and beef

slices, which have been packaged in vacuum, with a rich color, fragrant, and long-lasting aftertaste, making it a convenient and elegant food for drinking.

How to make

Ingredients: 3.5 kg of rice, 500 g of sugar, 1 kg of soybeans, 10 eggsHow to make: 1. After soaking the rice and soybeans in warm water for 6 hours, grind them into a fine paste.

2. Soak the glutinous rice in warm water for 6 hours, steam it in a potand then pour it into the rice paste.

After 3 hours, use your hands to knead the cooked glutinous rice, then

spread it evenly, and let it ferment.3. Use 500g of rice yeast once, add 1 egg, stir and mix with 100g of sugar, 50g of pork fat, and mix it immediately.Use a spoon

to scoop the mixed rice paste into the steamer.

Each steamer has one bamboo ring with a diameter of 7 cm and a height of 1 cm, and the ring is covered with wetcloth, scoop the mixed rice paste into the bamboo ring, and steam it over high heat for 10-15 minutes.

Product features: pale yellow color, smooth and soft texture, delicious taste.

Sticky rice cake

IntroductionSticky rice cake is a famous Han Chinese snack in Sichuan, made of rice, with a brown yellow color, crispy inside and soft outside, fragrant and delicious, salty and slightly spicy.Soak in hot water with glutinous rice for half an hour, steam it over high heat, add flower pepper, salt, and put it in a wooden box.After cooling, flip it on a cutting board, reshape it into a long rectangular block, and then cut it into thick pieces with a width of 1.5 cm. Fry it in oil until it turns golden yellow.How to makeIngredients: 3.5 kg of rice, 500 g of sugar, 1 kg of soybeans, 10 eggsHow to make: 1. After soaking the rice and soybeans in warm water for 6 hours, grind them into a fine paste.2. Soak the glutinous rice in warm water for 6 hours, steam it in a potand then pour it into the rice paste.