Chengdu is known for its delicious street food, especially.Street food is a must-try when visiting Chengdu.Chengdu boasts a wide variety of street food, offering a diverse culinary experience.Missing out on Chengdu's street food would be a missed opportunity.The variety of street food in Chengdu is astounding, with each stall offering a unique selection of dishes.The street food scene in Jinli is particularly vibrant, with numerous stalls offering a variety of snacks.

Many of these iconic street food dishes originated as simple snacks sold by street vendors.Chengdu's street food is often named after the owners or the location of the shop.Long noodlesThe restaurant "Dong Lai"Pork bunsSteamed bunsBeefRou rou dumplingsDuckDumplingsLongevity noodlesThe restaurant "Tang Yufang"The restaurant "Zhong"

The restaurant "Zhong"

Brief introduction to

Mapo tofu, a Sichuan specialty, is made with ground beef, fermented black beans, chili oil, and other ingredients.Mapo tofu is known for its spicy and savory flavor.Mapo tofu is typically served with rice or noodles.Mapo tofu is a popular dish in Sichuan and is often enjoyed with friends and family.History and cultureAccording to legend, the dish was created in the 1930s by a man named Guo Chaohua and his wife.They sold their signature dish, which was made with ground beef and other ingredients.The dish was a huge success, and soon other restaurants began to offer it.The dish became known as "Mapo tofu" because of its unique flavor and ingredients.The dish is made with fresh ingredients and is carefully prepared.

The dish is also known for its unique flavor and is very popular with locals and tourists.

History and cultureThe dish is said to have originated in the 1930s when a man named Guo Chaohua and his wife began selling a dish made with ground beef and other ingredients.The dish was a huge success, and soon other restaurants began to offer it.The dish became known as "Mapo tofu" because of its unique flavor and ingredients.The dish is made with fresh ingredients and is carefully prepared.The dish is also known for its unique flavor and is very popular with locals and tourists.History and cultureThe dish is said to have originated in the 1930s when a man named Guo Chaohua and his wife began selling a dish made with ground beef and other ingredients.The dish was a huge success, and soon other restaurants began to offer it.The dish became known as "Mapo tofu" because of its unique flavor and ingredients.The dish is made with fresh ingredients and is carefully prepared.The dish is also known for its unique flavor and is very popular with locals and tourists.

The restaurant "Zhong"

Brief introduction to

Dumplings, also known as "shao jiang," are a popular Chinese dish.Dumplings are typically filled with ground meat, vegetables, and other ingredients.In Sichuan, dumplings are often served with a savory dipping sauce.The restaurant "Zhong" is a famous dumpling shop in Chengdu.

History and culture

The restaurant "Zhong" was founded in 1893 by a man named Zhong Shubo.The restaurant is known for its delicious dumplings.The dumplings are made with fresh ingredients and are carefully prepared.The dumplings are also known for their unique flavor and are very popular with locals and tourists.History and cultureThe restaurant "Zhong" was founded in 1893 by a man named Zhong Shubo.The restaurant is known for its delicious dumplings.The dumplings are made with fresh ingredients and are carefully prepared.The dumplings are also known for their unique flavor and are very popular with locals and tourists.

The restaurant "Zhong"DumplingsThe restaurant "Zhong"DumplingsDumplingsDumplingsDumplingsDumplingsDumplingsDumplingsDumplingsDumplingsDumplingsDumplingsDumplingsDumplingsDumplingsDumplingsDumplings

Dumplings

DumplingsDumplings

Dan dan noodles

Brief introduction to

Dan dan noodles are a popular Sichuan dish.Dan dan noodles are also known as "Zigu Noodles."Dan dan noodles are typically made with wheat flour and are served with ground pork, vegetables, and a spicy sauce.Dan dan noodles are a popular dish in Sichuan and are often enjoyed with friends and family.History and cultureDan dan noodles are said to have originated in the 1930s when a man named Zigu began selling a dish made with wheat flour and ground pork.The dish was a huge success, and soon other restaurants began to offer it.The dish became known as "Dan dan noodles" because of its unique flavor and ingredients.The dish is made with fresh ingredients and is carefully prepared.The dish is also known for its unique flavor and is very popular with locals and tourists.History and cultureDan dan noodles are said to have originated in the 1930s when a man named Zigu began selling a dish made with wheat flour and ground pork.The dish was a huge success, and soon other restaurants began to offer it.

The dish became known as "Dan dan noodles" because of its unique flavor and ingredients.The dish is made with fresh ingredients and is carefully prepared.

History and culture

Dan dan noodles are said to have originated in the 1930s when a man named Zigu began selling a dish made with wheat flour and ground pork.Dan dan noodles are said to have originated in the 1930s when a man named Zigu began selling a dish made with wheat flour and ground pork.Dan dan noodles are said to have originated in the 1930s when a man named Zigu began selling a dish made with wheat flour and ground pork.Dan dan noodles are said to have originated in the 1930s when a man named Zigu began selling a dish made with wheat flour and ground pork.Dan dan noodles are said to have originated in the 1930s when a man named Zigu began selling a dish made with wheat flour and ground pork.Dan dan noodles are said to have originated in the 1930s when a man named Zigu began selling a dish made with wheat flour and ground pork.Dan dan noodles are said to have originated in the 1930s when a man named Zigu began selling a dish made with wheat flour and ground pork.

Dan dan noodles

Dan dan noodles

Dan dan noodlesChili pepperOil, soy sauce, scallions, each 50g,SesameSauce 35g, MSG 2.5g, Chengdu cuisine 100g,Lardand fragrant oil, each 20g.

Cooking method: Wash the Chengdu cuisine lightly, chop it and scallions into fine minced pieces, divide into 5 bowls, then divide the other seasonings into each bowl for use;Boil water in a pot, put the noodles into the pot and cook until cooked, and you can eat directly from the bowl.

Long steamed buns

Introduction

Long Chao Shou, a famous snack in Chengdu, is characterized by its thin skin, tender filling, smooth and juicy texture, and rich, white soup. It is one of the most popular snacks in Chengdu.The name "Long Chao Shou" does not come from the owner's surname, but from the name of Zhang Guang, the founder, and his friend. When discussing the name of the shop, they used the word "long" from "Longhua Tea Garden," and used the homophone "long" for the name. This also implies "dragons soaring and tigers leaping," "good fortune," and the flourishing of business.“Chao Shou” is the special term used by Sichuan people to refer to wontons.Chengdu's "Long Chao Shou" was opened in 1941 at the in Chengdu. It was relocated to in the early 1950s, and then to in the 1960s, and has been there since. It has a history of more than 60 years.

History and Culture

Long Chao Shou originated in the 1940s."Longhua Tea Garden"Zhang Guang and other partners discussed opening a shop in the "Longhua Tea Garden" and decided to use the word "long" from "Longhua Tea Garden" for the name.They also used the homophone "long" for "dragon and phoenix," and named the shop "Long Chao Shou."The main characteristics of "Long Chao Shou" are: thin skin, tender filling, and fresh soup.The skin of the Chao Shou is made from special flour with a small amount of ingredients. It is carefully kneaded and rolled into a translucent, paper-thin texture.The filling is tender and juicy, with a rich and delicious aroma.The original soup of Long Chao Shou is made with meat from different parts of chickens, ducks, and pigs, which is braised slowly over low heat.The original soup is white, rich, and fragrant.The making of Long Chao Shou involves wrapping the filling in dough, cooking it, and then adding clear soup, red oil, and other seasonings.This snack is tender and juicy with a slightly spicy and fragrant soup.Stone-ground mung beanIntroductionStone-ground mung bean is a common snack in Sichuan and Chongqing.It is a way to eat mung bean. It is combined with special processing mung beans, dipped in water, and eaten with rice. Because of its freshness and deliciousness, it has spread widely in Chinese culinary culture.The recipe and making of stone-ground mung bean have its own history and unique characteristics. It is a combination of rice, mung bean, and dipping water.

Stone-ground mung bean is also known as

Mung beanBrain

or bean curd, which is made from yellow mung bean pulp.

However, mung bean is more tender and soft than bean curd. In the south of China, it is often eaten with

Sugaror black sugar.In northern China, mung bean is called bean curd, but northern bean curd is mostly salty and spicy, and is made by coagulating with salt. In the south, it is usually made with gypsum.Stone-ground mung bean in is white, tender, and has a good texture.It is said that Liu Bang, the son of Han, was banished to (the old name of ) when he was a prince. His wife,, was good at making mung bean. After died, stone-ground mung bean in became famous. People thought that it was because of 's power, so it was called " (bean curd)."This refined technique of making mung bean has been passed down in.restaurant's " (magic cube mung bean)" is one of the best mung bean in.Besides the white, tender, and good texture of mung bean, there are 40 kinds of toppings, which are placed in small porcelain dishes. The dishes are arranged in three layers on a table, forming a beautiful and colorful pattern. Because it looks like a magic cube, it is called " (magic cube mung bean)." The most interesting thing is that customers need to manually combine mung bean and toppings according to their own preferences.This is the most famous dish in, and is called " (a masterpiece of Eastern cuisine)."History and CultureMung bean, as a traditional food, has a long history.According to experts, the history of stone-ground mung bean is also quite long.It is said that, a famous Confucian scholar and linguist, went to (Luoyang) in the Eastern Han Dynasty to teach at 's school, and he liked stone-ground mung bean. He often asked the cook to prepare mung bean soup for him, and eat it with spicy chili peppers.You can still see the traces of grinding mung bean in 's school in today.The making of mung bean is very simple, consisting of yellow mung bean, water, and a coagulating agent.

Because Taiwan's yellow mung bean paste is not much, so the mung bean in Taiwan is mostly imported from the United States and Brazil.The amount of water affects the concentration.The coagulating agent is usually gypsum or salt, which is commonly used in southern China and Taiwan.The making of mung bean requires first soaking the yellow mung bean for about 4 to 8 hours, depending on the type or personal preference. Then, the mung bean is ground, filtered, and cooked. Finally, the temperature is cooled to 90°C.The final step is to add the coagulating agentand let it sit for 5 to 15 minutes.The deliciousness of mung bean comes from the temperature control and skill of combining mung bean paste and coagulating agent.(Three-Ingredient Stew)IntroductionThree-Ingredient Stew is a traditional Sichuan snack. It is sold in many sweet shops in and surrounding counties.This snack is made by combining three main ingredients: rice, glutinous rice, and yellow mung bean.Three-Ingredient Stew is a real old snack in. It is almost extinct in modern life. Only old people can remember the taste of Three-Ingredient Stew at the old.Many famous snacks in have been preserved for nearly a century or more, but Three-Ingredient Stew has gradually faded out of modern life.Perhaps because modern people have more and more delicious snacks to choose from, or because modern life is no longer lacking in food, Three-Ingredient Stew is no longer a snack.

However, in the days when meat and eggs were scarce, Three-Ingredient Stew was a popular snack.

Besides 's and, you can only find Three-Ingredient Stew in the surrounding ancient towns of.The making of Three-Ingredient Stew is called "Three-Ingredient Stew" because it is made with three main ingredients.In fact, there are about 18 kinds of ingredients.The main ingredients are rice, glutinous rice, and yellow mung bean. The first step is to soak the glutinous rice for 24 hours before grinding it. Then, the ground glutinous rice is cooked with a small amount of water to form a "mung bean paste."

When cooking, it is important to add a little water and stir constantly to prevent it from sticking.

After preparing the main ingredients, you can add cooked chopped peanuts, black beans, black rice, etc., to increase the aroma.The "mung bean paste" is then placed in a large pot and slowly cooked with oil. Sugar or red sugar is added, along with the chopped peanuts and other ingredients.

Finally, the cooked Three-Ingredient Stew is kept warm on low heat until it is ready to be sold.(Chuanbei Cold Noodles)

Introduction

Chuanbei originated in the late Qing Dynasty and early Republic of China in City, Sichuan Province. It was originally a small snack in farmers' homes. Now it has become a popular snack.Soy milkThen let it stand for 5 to 15 minutes to complete.And the technique of making delicious bean curd is the temperature control of fusing bean curd and a coagulant, as well as the speed and technique of stirring bean curd.

Three-fold dough

Introduction

Three-fold dough is a Sichuan traditionalsnackAvailable in many sweet shops in Chengdu and surrounding counties.This point is due to the use ofriceandglutinous riceand yellow bean, three main ingredients are ground into powder, and cooked with auxiliary ingredients and water to form a dough for eating.

Three-fold dough is indeed a veteran of Chengdu snacks, and now it is almost extinct in urban life, only old Chengdu people can recall the taste of the old name three-fold dough at the old Spring Hi Road.Many famous snacks in Chengdu have been preserved for nearly a century or more, but three-fold dough has gradually faded out of modern life.Perhaps because modern people have more exquisite desserts to choose from, or perhaps because the current life is no longer lacking in supplies, three-fold dough is no longer a snack to satisfy cravings.But in the era when meat and eggs had to be purchased with tickets, there was a bowl of hot and greasy food held in the hand and eaten bit by bit, how happy it was.The appearance of three-fold dough is not very good, black and crumbly dough mixed with unidentified debris, it has no attractive appearance, and also does not meet the low sugar and low calorie diet advocated by modern health.But the memory it carries, makes it still a must-try snack in Chengdu.

Cultural History

Three-fold dough was created by a Chengdu resident named Dong Shushan, and later it was mainly operated by the old name Gao Yue Sweet Food Shop and Xue Yuan Sweet Food Shop.It has a history of more than half a century.In that prosperous era, it was indeed a good thing to satisfy cravings and make you full.The Chengdu Spring Hi Road, Cultural Palace and Ji Yuan Bridge were the most famous places to taste authentic three-fold dough in the 1980s.At that time, every weekend, you could always see parents holding their children with their faces marked with "Five Plum Flowers" (the local way of marking the face with a red dot in the middle of the two eyebrows), waiting in line to buy three-fold dough.

It is rare to eat three-fold dough in Chengdu, not because it is difficult to make or the ingredients are difficult to purchase, but because it is no longer suitable for modern people's taste.Besides the two ancient-style streets of Wenshu and Jinli in Chengdu, you can only eat it in the ancient towns around Chengdu.

Method

Three-fold dough is called "three" fold dough because it is made from three main ingredients.In fact, there are about eighteen ingredients.Glutinous rice, sesame andwalnutpeachform the main ingredients of three-fold dough, first cook these three main ingredients with slow fire - glutinous rice must be soaked for more than 24 hours, then grind into powder, add a small amount of water and cook to form "dough".When cooking, the water must be less, and it must be stirred while cooking, otherwise it will easily clump.After preparing the main ingredients, you can add the cooked choppedpeanutsandblack beansandblack ricenoodles, etc., to increase the fragrance.

Put this black and gray "dough" in a large wok, stir-fry with lard, and addsugaror brown sugar, as well as cooked peanut fragments and other ingredients.After stir-frying, it is generally kept on low heat, so that it will not burn.So when the buyer comes to buy, the three-fold dough is still hot.

Cold noodles

Introduction

Chengdu cold noodles originated in the late Qing Dynasty and early Republic of China, Sichuan Province, Nanchong City, originally a farmhouse snack, now has becomeChengdu cuisineA representative Han ethnic specialty snack.North Sichuan cold noodles use high-qualitypeasafter peeling, soaking in water, and then grinding into a fine paste, followed by filtering to remove the residue, sedimentation and dehydration, and then making bean flour.After further heating and stirring into a paste, place in a basin or dish for use.There are many ways to make cold noodles, and you can also usejob's tearsrice, etc. to make different flavored cold noodles, as well as the impact of cold noodles on nutrition.

Historical and cultural significance

North Sichuan cold noodles originated in the late Qing Dynasty and early Republic of China in Nanchang City, Sichuan Province, and were originally a farmer's snack. Now they have become a famous and representative snack of Sichuan cuisine.Since its inception, it has been praised throughout Bashu for its unique flavor of red, fresh, fragrant, and changeable seasonings, as well as its rich Sichuan flavor.At that time, the farmer Xie Tianlu, who was selling hand-pulled cold noodles at the intersection of Middle Crossing, had meticulous noodle-making techniques, and his noodles were finely processed, from grinding and stirring to seasoning and flavoring, which were highly praised by passersby. This is how Xie's noodles gained fame.Later, farmer Chen Hongshun carefully studied Xie's noodle-making techniques, taking advantage of its strengths and improving it, and the noodle-making process was further perfected.He selected fresh green peas and ground them into a fine paste, paying close attention to the heat and texture of the noodles, and the noodles were fine, soft, delicate, and pliable, with a clear and transparent appearance, and they were thin and continuous. The seasoning and flavoring were also carefully crafted.Within a year, Xie's noodles became popular in North Sichuan, and "North Sichuan cold noodles" quickly spread.To this day, many noodle shops in Nanchang and other cities in Sichuan still use "North Sichuan cold noodles" as their signature dishes, and they are thriving and popular.Elder revolutionary Zhu De and Luo Ruiqing, when inspecting the work in Nanchang during the early days of the People's Republic of China, also specially tasted North Sichuan cold noodles.In the past, selling noodles was often carried on a shoulder, or sold on the street or at crosswalks. Once the shoulder was put down, customers from all directions would come.Now, noodles are generally sold as finished products, and consumers add their own seasonings.

Tracing the origin.North Sichuan cold noodles originated in Bashu, flourished in the Ming and Qing dynasties, and reached its peak in the 1950s.Through the rituals and customs of the Sichuan people, passed down through 28 generations, it has been made into flour and soup, and its history spans nearly two thousand years.

According to legend, as early as the Han Dynasty, at the pier of the Jiaoling River in Anhan County (now Nanchang), between the fishing boats and cargo ships, on the sand dunes and rocks, there were two noodle stalls: one was named by, and the other was named.The noodle stall run by sold cold noodles, while the noodle stall run by sold hot noodle soup.Both stalls had different characteristics.Both were fine and delicate, and had a fresh and pleasant taste.Both had a spicy and fragrant flavor, with endless possibilities.The husband and wife of and the father and son of fell in love and got married, and their skills were passed down, and the two kinds of noodles were combined into one.'s noodles were more popular, and they were showcased, and they were presented to Anhan.It is said that Zhang Fei, the magistrate of County (now ), inspected Anhan, and was very impressed with 's noodles, which were rewarded, and became a tribute to the Liu Bei court in Shu, so 's noodles entered the market. The skillful craftsmen used the spicy and fragrant peppers from South Chuan and the beans from North Jiang, and then made, and finally added red oil and crispy and fragrant pot, which had a unique and delicious flavor.

How to make

North Sichuan cold noodles use high-quality peas, after peeling, soaking in water, and then grinding into a fine paste, followed by filtering to remove the residue, sedimentation and dehydration, and then making bean flour.

After further heating and stirring into a paste, place in a basin or dish for use.When eating North Sichuan cold noodles, cut the noodles into thin strips or roll them into chopsticks-sized strands, and place them in a bowl with

saltMSG, garlic water,chili peppernoodles, and then drizzle with colorfulchili oil, and sprinkle with a little chopped green onion.Features: delicate and soft, fresh and delicious, and spicy.You can also make yellow noodles from "yellow noodles" and green noodles from green beans, which can be eaten alone or added to pot or "thincake", and can be combined with food.There is also a hot cold noodle, whose method is also to stir the pea flour into a paste, and the difference is that the hot cold noodles are heated and mixed with water and pea flour in a pot, then add seasonings, and it is served hot, which is another flavor.KoreanDumplingIntroductionKorean dumplings have a history of more than 80 years.

Dumplings are one of the most common foods in China, and they can be found in every corner of the country, from north to south, east to west. There are many famous dumplings in Chengdu, and Korean dumplings are one of them.The ingredients include special flour, pork, lard, and various seasonings.

The characteristic of Korean dumplings is: clear patterns, thin and full, and soft and delicate.

When making Korean dumplings, pay attention to the method.Historical and cultural significanceKorean dumplings, a famous snack in Chengdu, have a history of more than 80 years.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.

In 1958, a famous snack was introduced to Chengdu.

In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.”

In 1958, a famous snack was introduced to Chengdu.

In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.In 1958, a famous snack was introduced to Chengdu.

Old Huangcheng Traditional Pot

Introduction

Old Huangcheng Traditional Pot, operated by the total pot, has diverse flavors and unique characteristics, such as chicken pot, beef pot,steamed meatpot, lung pot,vegetablepot, all of which are its characteristic varieties. In addition, the Old Huangcheng Traditional Pot also offers a series of pot.The old tail soupIntroductionThe old tail soup, also known as "duck egg", is a famous snack in Chengdu, and is one of the three major snacks of Qingyang Bridge.

The old tail soup is made from glutinous rice, glutinous rice flour, red sugar, and sesame seeds. The glutinous rice flour is formed into balls, and then fried in hot oil.

Each old tail soup is about one or two yuan.

The old tail soup is round and shiny, with a brown color, and has the aroma of caramel and sesame seeds. When bitten, the skin is crispy and the inside is soft.The old tail soup is made by: 3N6glutinous rice, mixed with glutinous rice flour, and then adding appropriate alkali water to make dough.The dough is then shaped into balls and fried in hot oil.The key is to use a combination of glutinous rice and glutinous rice flour in the right ratio.named because of its shape, is a famous snack in Chengdu, one of the three famous snacks in Qing Bridge.

Sugar oil fruit originated from glutinous rice, red sugar and sesame, andglutinous ricenoodles are made into a ball, then fried in oil, coated with white sesame and inserted with a bamboo stick.A bunch has about four or five pieces, each bunch is about one or two yuan.Each sugar oil fruit is round and shiny, brown red in color, with the aroma of caramel, with a white sesame on the surface, bite into it, the skin is crisp and the inside is soft, and the inside is hollow.The slightly sour and sticky glutinous rice and the crispy and sweet outer skin, combined with white sesame, is delicious to chew.The production method of sugar oil fruit: 3N63N6

Glutinous rice and rice are mixed to make a suspension, knead with appropriate alkali and water to form a skin, and package with fruit filling.

Heat the oil, add red sugar, wait for the sugar to dissolve, then put in the fruit, when the oil temperature rises and the fruit expands, use medium heat to color and shape, and then take out and add appropriate cooked sesame to complete.3N6

Operation principle: Match glutinous rice and rice with appropriate ratio;3N6

Use small fire to cook, use medium fire to color and shape.Cook over low heat, then increase to medium heat to set the color.3N6