SichuanSnackwithSichuan cuisinesame, occupying a leading position nationwide, Chengdu snacks, in particular, are renowned as "Chengdu snacks are the best in China."The popularity of Sichuan snacks stems from their unique flavor profiles, which include both spicy and aromatic characteristics, as well as their distinctive preparation methods and climate.First, the flavor is prominent, just like Sichuan cuisine, it not only uses various seasonings and composite seasonings, but also pays great attention to the art of seasoning, forming various styles.Second, it is good at using soup, ChengduSnackThe soup used in Chengdu, is carefully prepared with various ingredients and seasonings, which is rich in flavor.

Pofu

Brief introduction

Pofu, a traditional snack of the Han people in Sichuan, is made with beef skin,beef heartIngredients: 250g chicken breast (or chicken thigh), 100g peanuts, 10g dried chili peppers, 10g white sugar, 10g sweet soy sauce, 500g cooked lard (approx. 75g), 15g soy sauce, 2.5g fine salt, 5g ginger, 5g garlic, 5g cooking wine,beef tongueeggs, a few drops of clear vinegar, MSG, chicken broth, and chili flakes. 40g cornstarch.beef tripeCharacteristics: Tender meat, crispy peanuts, delicious flavor, not greasy, and not spicy.beefand does not include lungs.It emphasizes the selection of ingredients, meticulous processing, and careful seasoning.Pofu has a large and thin slice, which is tender and flavorful, and has a spicy, fragrant and delicate taste.It is popular among the people, and to distinguish it from other puffs, it is called "Pofu" in terms of ingredients, which is more exquisite.

History and culture

It is said that in the 1930s, in the vicinity of Chengdu, there was a man named Guo Chaohua, who, together with his wife, made and sold cold puffed food. They operated and sold their products by hand, and they sold them in their baskets.Their products were really delicious, surpassing all other puffed foods.Not only are the materials carefully selected, but the processing is also exquisite, making people feel good at first sight, and coupled with the seasoning, which is delicate and flavorful, it is very popular.Due to this, people call this puffed food "husband and wife puffs".In 1933, the husband and wife opened a shop at the intersection of Half Bridge in Chengdu, which is a small shop on the right side of the current People's Park, and the shop was officially named "Husband and Wife Puffs". The plaque is gold on black, and it was inscribed by Zhao Yuyue, a famous calligrapher who was one of the "Four Olds in Sichuan".After several changes, the shop was moved to the busy street of Detiku Street, and the business scale was expanded, addingNoodleand other varieties, and the customers can not only taste the puffs, but alsoNoodleand fill their stomachs.Pofu gradually developed into a small snack shop.Dan Dan Noodles

Brief introduction

Dan Dan Noodles, a famous snack that is very common in Sichuan.

It is named because it is usually sold by hawkers on.The noodles are red and bright,Green andSesame, with a strong aroma and prominent spicy, sour, fresh and not greasy, and spicy without dryness, which is a representative of Sichuan noodles.ItsNoodlesis fine and smooth, and the main ingredients are redPepper oil, meat minced, Sichuan green,Bean sprouts, meat, green vegetables,Sichuan peppernoodles, redSoy sauce, garlic minced,Peasand green onions, which is fragrant, spicy and delicious.History and cultureDan Dan Noodles is a very famous snack in Sichuan, with a history of over 100 years. It is said that it was invented in 1841 by a small merchant named Chen Baobao in Ziguang. Because it was originally sold on shoulders by a small vendor, it was called Dan Dan Noodles.So-called "the barber's comb is one head hot", the noodles are also like this: one head is a coal stove, and there is a pot on the stove, and of course, there is hot water.

The other head is chopsticks, seasonings and a bucket for washing.

Then you can use a to carry it on your shoulder, and you can walk along the street, while walking and shouting "Dan Dan Noodles, Dan Dan Noodles". The origin of Dan Dan Noodles comes from this special era and selling method.

The fame of Dan Dan Noodles is due to its seasoning and unique noodle sauce.The origin of Dan Dan Noodles is not definite, but the teachers of Sichuan cuisine generally believe that it originated in the east of Sichuan.The reason is simple, the three major Sichuan cuisines, the "Northeastern Clan" (Sichuan cuisine), the "Southern Clan" (salt cuisine) and the "Western Clan" (Yue cuisine) all use different methods of chili, and Dan Dan Noodles uses the method of the "Western Clan".One of the main ingredients (Sichuan cuisine, which is called old pickled vegetables by Sichuan people).

It is produced in the Datong area.Ziguang and Yibin use sprout vegetables.Therefore, it can be said that Dan Dan Noodles comes from Datong area in Sichuan.The methodFirst, let's talk about the noodles, which is also called "outside Province's noodles" or "sauce".Sichuan people have three types of noodle sauce: soup noodle sauce, thick sauce and dry noodle sauce.Soup noodle sauce is with soup, such as

Braised beef

noodles, clear beef noodles,Stewed chickennoodles, etc.;Thick sauce noodles are thicker, and most of them are coated with syrup. Such asTwice cooked noodles,Garlic eel noodles, etc.;Dry noodles noodles refer to the fried noodles, which are generally dry. Such asRadish sauce noodles and Dan Dan Noodles.Dan Dan Noodles has its own characteristics, which are called "crisp noodles". Just by hearing the name, you know it is delicious. In fact, it is not difficult to make. TakePorkminced, dissolve with a little oil, then heat the pot, add the minced pork and stir-fry, add a little liquor to dry the moisture, then add salt,Pepperand flavorings, then add a little sweet face, and the pork will become a beautiful color (if it is not, add a little soy sauce), and then you can put it out.You must not be tempted by the aroma and try it. You will have a delicious dish: )Brief introductionPoi, a famous snack that is very common in Sichuan.It is called because it is usually sold by hawkers on.The noodles are red and bright,Green andSesame, with a strong aroma and prominent spicy, sour, fresh and not greasy, and spicy without dryness, which is a representative of Sichuan noodles.ItsNoodlesis fine and smooth, and the main ingredients are redPepper oil, meat minced, Sichuan green,Bean sprouts, vinegarSichuan peppernoodles, redSoy sauce, garlic minced,Peasand green onions, which is fragrant, spicy and delicious.History and cultureDan Dan Noodles is a very famous snack in Sichuan, with a history of over 100 years. It is said that it was invented in 1841 by a small merchant named Chen Baobao in Ziguang. Because it was originally sold on shoulders by a small vendor, it was called Dan Dan Noodles.So-called "the barber's comb is one head hot", the noodles are also like this: one head is a coal stove, and there is a pot on the stove, and of course, there is hot water.The other head is chopsticks, seasonings and a bucket for washing.Then you can use a to carry it on your shoulder, and you can walk along the street, while walking and shouting "Dan Dan Noodles, Dan Dan Noodles". The origin of Dan Dan Noodles comes from this special era and selling method.

The fame of Dan Dan Noodles is due to its seasoning and unique noodle sauce.The origin of Dan Dan Noodles is not definite, but the teachers of Sichuan cuisine generally believe that it originated in the east of Sichuan.

The reason is simple, the three major Sichuan cuisines, the "Northeastern Clan" (Sichuan cuisine), the "Southern Clan" (salt cuisine) and the "Western Clan" (Yue cuisine) all use different methods of chili, and Dan Dan Noodles uses the method of the "Western Clan".

One of the main ingredients (Sichuan cuisine, which is called old pickled vegetables by Sichuan people).It is produced in the Datong area.Ziguang and Yibin use sprout vegetables.Therefore, it can be said that Dan Dan Noodles comes from Datong area in Sichuan.

The method

First, let's talk about the noodles, which is also called "outside Province's noodles" or "sauce".Sichuan people have three types of noodle sauce: soup noodle sauce, thick sauce and dry noodle sauce.Soup noodle sauce is with soup, such asBraised beefnoodles, clear beef noodles,Stewed chickennoodles, etc.;Thick sauce noodles are thicker, and most of them are coated with syrup. Such asTwice cooked noodles,

Garlic eel noodles, etc.;Dry noodles noodles refer to the fried noodles, which are generally dry. Such asRadish sauce noodles and Dan Dan Noodles.Dan Dan Noodles has its own characteristics, which are called "crisp noodles". Just by hearing the name, you know it is delicious. In fact, it is not difficult to make. TakePorkminced, dissolve with a little oil, then heat the pot, add the minced pork and stir-fry, add a little liquor to dry the moisture, then add salt,Pepperand flavorings, then add a little sweet face, and the pork will become a beautiful color (if it is not, add a little soy sauce), and then you can put it out.You must not be tempted by the aroma and try it. You will have a delicious dish: )In the Tang Dynasty, dumplings had spread to remote areas.Archaeologists found complete dumplings in a Tang Dynasty tomb in Turpan.If noodles are considered the mother of dumplings, then they are indeed more delicate and refined than dumplings. Their shape is elegant and flowing, their color is white with a hint of red, and their flavor is rich and mellow.Dumplings, on the other hand, are more robust.Particularly those from the north, where the dough is strong.Southern dumplings, especially Chengdu dumplings, are clearly distinct from those in the north, but they are more refined and carefully prepared.The filling of northern dumplings is usuallygreen onions, while Chengdu dumplings are filled with meat.Chengdu dumplings are a prime example of this.

Preparation

In Sichuan, dumplings are typically eaten as a snack, so the fillings are usually made with meat, and the preparation is more elaborate. When served with a special broth and seasoning, they complement each other perfectly.Previously, there were many stalls in Chengdu selling dumplings, and "Chengdu Dumplings" were the most famous. This is because their skin is thin, the filling is tender, and the flavor is delicious.

Mapo tofubrief introduction

Mapo tofu, also known as Chen Mapo Tofu, is a traditional Han dish from Sichuan, one of the eight cuisines of China.

It is a famous dish in Sichuan cuisine, one of the eight cuisines of China.It is a famous dish in Sichuan cuisine, one of the eight cuisines of China.It is a famous dish in Sichuan cuisine, one of the eight cuisines of China.It is a famous dish in Sichuan cuisine, one of the eight cuisines of China.It is a famous dish in Sichuan cuisine, one of the eight cuisines of China.It is a famous dish in Sichuan cuisine, one of the eight cuisines of China.It is a famous dish in Sichuan cuisine, one of the eight cuisines of China.The tofu made by Chen is bright red, the beef is crispy and fragrant, and the combination of spicy, hot, fragrant, tender, and chewy is very authentic. Chen's tofu is so popular that people from all over the world come to buy it.Some people saw Chen's face with scars and called it "Chen Mapo Tofu".This became a popular story.The shop was named "Chen Mapo Tofu".Chen Mapo Tofu was listed as one of Chengdu's famous foods in the late Qing Dynasty.Chen Mapo Tofu has been passed down for over 140 years.It has been praised by people both at home and abroad.Preparation

Made with

tender tofuand beef.The finished product has a bright red color, tender white tofu, and a flavor of spicy, hot, fresh, and chewy.To make the tofu, cut the tofu into small cubes and soak it in water to remove the bitterness.Heat up a pan and add oil. When the oil is hot, add the beef and stir-fry until it is browned. Then add soy sauce, bean curd, chili powder, and Sichuan peppercorns.Add broth and tofu. Cook over medium heat until the tofu is cooked through.

Finally, add chopped green onions and a little soy sauce. Stir-fry for a moment and then thicken with cornstarch.This dish is made with simple ingredients and is easy to make. It is a popular home-cooked dish.Even though the ingredients are the same, the taste may not be the same, because the ingredients and the environment have an impact on the taste.Long life noodlesbrief introduction

Long life noodles are a famous snack in Chengdu. Long life noodles have thin skin, tender filling, and a delicious flavor, making them a popular snack in Chengdu.The name "Long life noodles" is not the name of the owner, but the name given by Zhang Guangwu and his friends when they were discussing opening a noodle shop in "Longhua Tea Garden". They used the word "Longhua" from the tea garden to create a name for the shop, and they also used "dragon and phoenix" to symbolize prosperity and good luck.Long life noodles are aCaO.Long life noodles are a.Long life noodles are a.Long life noodles are a.Long life noodles are a.Long life noodles are a.Long life noodles are a.Long life noodles are a.Long life noodles are a.

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When eating Mapo Doufu, cut the tofu into thin slices or use a fork to make it into small pieces, put it in a bowl, and then addSaltMSG, minced garlic, Sichuan peppercorns and chili oil, and sprinkle with chopped green onions.Features: tender, soft, delicious and spicy.You can also make yellow tofu by using yellow bean powder, green tofu by using green bean powder. It can be eaten alone or put in a pot, or wrap it inpaper（thinricewrapper）to eat.There is also a hot and cold tofu, the method of making it is to mix with pea powder and make a paste, the difference is that the hot tofu is heated in a pot with water and pea powder, then add seasonings and eat it hot.

Rice ballsRice ball, originating in 1894, has a history of over 100 years. It maintains the quality of traditional snacks, with a smooth, white skin, a soft and chewy dough, and a sweet, oily flavor.

Lian touyuan is a famous snack in Chengdu, Sichuan, made of glutinous rice.

Lian touyuan is also called "touyuan" and "round bun".Lian touyuan was created in 1894, and has a history of 120 years. It has maintained the quality of traditional famous snacks, with white color, soft and glutinous, sweet and oily, and rich in nutrients.The story of donating funds to build schools in Xiyang, Sichuan, is a popular tale.

Lian touyuan was created in 1894, and the creator was originally from Dongfeng Town, Ziyang, Sichuan, named Lian Yuanxin.

Because of the father's death and the mother's death, Lian Yuanxin went to Chengdu to work as a cook in a restaurant, and he offended the boss and was fired.Because he had no job, Lian Yuanxin borrowed a few taels of money from his cousin, and he started selling the steamed buns.There are so many people selling steamed buns in Chengdu, so Lian Yuanxin had to find a way to stand out.Therefore, he made three rules: one is to make the buns thin;two is to provide good service;three is to make high-quality products.He worked hard every day, kneaded the dough to be very fine, and cooked the dough to be very oily. After selling in the morning, he sold at night, and worked hard to make a living.It wasn't until the 1930s that he bought a shop on South Street, and opened a shop called Lian Touyuan.His steamed buns are fine, the process is meticulous, the quality is good and the price is reasonable, and it is soft and delicious.It has the characteristics of not sticking to chopsticks, not sticking to the bowl, and not sticking to the teeth.In addition, it has been developed and improved over time.From the beginning ofblack sesameand sweet bean paste, it has been added with rose, orange peel,dates,ginger,camphor,cherry blossom,peach,and more than ten varieties.The steamed buns with different fillings also have different shapes, such as round, oval, cone-shaped, and pillow-shaped.When serving, four different fillings and four different shapes are put in one bowl, which is a set of four flavors of chicken oil steamed buns.When eating, it is usually paired with white sugar and sesame paste.Customers were very interested, so Lian Touyuan gradually became popular.With the increase of money, Lian Touyuan also became famous.Especially in the Chengdu Ziyang Hometown Association, this illiterate person became a key figure.In 1939, the people of his hometown were planning to build a school, and they invited Lian Yuanxin to return to his hometown to see. Knowing that Lian Yuanxin was illiterate, he donated 150 carts (about 25,000 kg) of corn to the school.Until 1950, Lian Yuanxin continued to donate to the school.The current three-arch Temple Middle School was originally the original school.The donation of Lian Touyuan for the school was a good story in Ziyang, Sichuan.Han

, friedHan baozi is a traditional snack from Han ethnic group, and it is very popular in Sichuan.

Han baozi is made with special flour, pork,

oil,and various seasonings.The characteristic of Han baozi is: clear pattern, thin skin, full filling, soft and tender.When making Han baozi, you need to pay attention to the method.In 1914, Han Yulong, a person from Wujiang, opened "Han Dumpling Shop" on South Dajing Street in Chengdu, and its dumplings were particularly delicious, so it established itself in Chengdu.The Han baozi from Chengdu is a traditional snack with a history of more than 80 years.Han baozi was created in Qing Dynasty in the late Qing Dynasty.The creator was a famous chef in Sichuan.He loved to eat spicy meat and cooked in a pot.

His cooking was very popular, and it was also the basis of Han baozi.

It was later passed down and developed, and became a popular snack in Sichuan."Various types of dumplings have become popular in Chengdu's street food scene.Ingredients: 250g chicken meat (or chicken thigh), 100g peanuts, 10g chili, 10g sweet bean paste, 500g vegetable oil, 15g soy sauce, 2.5g salt, 5g ginger, 5g garlic, 5g wine, 40g starch, and a few drops of egg, vinegar, MSG, soup and chili powder.: tender meat, crispy peanuts, delicious and fragrant, oily but not greasy, and spicy but not dry.Key: make the chicken meat tender, and put it in vegetable oil.The sauce should be rich and tight, so that the chicken and peanuts can be absorbed.At that time, the store's "Shrimp Dumplings" were carefully prepared, finely made, with thin and soft skin, and the filling was full, which were called "the best snacks in Chengdu".Later, Han Wenhua directly specialized in selling dumplings and renamed his shop "Han Dumpling Shop", and his business became more and more prosperous.From before liberation to the present, Han Dumpling has enjoyed a long-standing reputation in Chengdu, Sichuan, and even the whole country.A foreign tourist once wrote in the: "North has dog not care, south has Han Dumpling, Han Dumpling is cost-effective."Recipe”

Han Dumpling strictly follows the proportion and process of ingredients.

First, use high-quality flour (white flour) mixed with pork fat, sugar, and flour to make the dumpling skin.Second, the filling is adjusted according to different flavors, such as fresh meat dumplings use half lean and half fat minced meat, which is divided into two parts, one part is fried in oil to make it crispy, and then combined with the other half of fresh meat with equal amounts of soy sauce, chili powder,Ginger,Wine,Sichuan pepper,Cooking wine,etc. more than 10 kinds of seasonings, mixed together.PorkDumpling fillingThe pork used for the filling is carefully marinated by the store, and after marinating, it is cut into fine granules and mixed with minced fresh pork and seasonings.Due to the careful use of ingredients and meticulous processing, Han Dumpling has the characteristics of thin, white, clear texture, tender filling, soft and chewy, and delicious flavor.Han Dumpling not only creates new types of dumplings with different flavors based on the traditional dumpling making technique, but also has 8 varieties, such as char siu, vegetables, pork, fresh meat, three fresh, shiitake mushrooms,Enoki mushrooms, oil, etc. In addition, there are also Han Dumpling series meal sets.

Sugar oil fruit

Introduction

Sugar oil fruit, rice, characteristics: yellow and bright, outer crispy and inner soft, sweet and delicious.Cooking method: fried.Sugar oil fruit, also known as "heavenGooseegg".Named after its shape, it is a famous snack in Chengdu, one of the three famous dishes in Qingchao Bridge.

Sugar oil fruit is made fromRice,, sugar, and sesame seeds, and is then deep-fried in oil and coated with white sesame seeds and then pierced with bamboo skewers.Each string has about 4-5 pieces, and each string is about one yuan.Every sugar oil fruit is round and shiny, with a brownish-red color, with the aroma of caramel, and the surface is covered with fragrant white sesame seeds, which are crispy and soft when bitten, and there is a hollow inside the fried fruit.The slightly sour and sticky rice, the crispy and sweet outer skin, and the white sesame seeds when chewed together, are more and more flavorful.The method of making sugar oil fruit: 3N6Mix rice and glutinous rice to make a slurry, then mix with salted water and adjust the amount of alkaline water to form a dough, and fill it with fruit ingredients and sweet filling.Heat the oil, add sugar, and wait for the sugar to dissolve before adding the fruit, and when the oil temperature rises and the fruit expands, use medium heat to color and shape, then remove and add an appropriate amount of sesame seeds.3N6

Cooking skills: mix rice and glutinous rice with appropriate ratio;

Use small fire, medium heat, to color and shape.3N6

Kung Pao Chicken3N6

IntroductionKung Pao Chicken is a classic and famous dish in China, and one of the most representative dishes in Sichuan cuisine.3N6

It was created by Ding Baozhen, a governor of Guizhou, in Chengdu.

Ding Baozhen was the governor of Sichuan in the Qing Dynasty, and he created this dish while serving as the governor of Sichuan.

Due to the general perception that Kung Pao Chicken was officially created when Ding Baozhen served as the governor of Sichuan, and it has been passed down for a long time, Kung Pao Chicken has mainly spread throughout the country and overseas through the vast Sichuan food stalls, and its reputation is well known, so Kung Pao Chicken belongs to the Sichuan cuisine, and since Ding Baozhen is from Guizhou, Kung Pao Chicken can also be considered as a Guizhou cuisine, also known as.History and culture"Kung Pao Chicken" is a famous Sichuan dish with a long history, which was first created in the Qing Dynasty by the household of the Sichuan governor Ding Baozhen.Ding Baozhen was a native of Guizhou and a jinshi in the Qing Dynasty, who served as the governor of Shandong before serving as the governor of Sichuan.

He liked to eat spicy dishes with pork and chicken, and he asked his chef to make "sauce-fried chicken" when he was in Shandong, which was very suitable for his taste, but the dish was not yet famous at that time.

After being appointed as the governor of Sichuan, he always made his chef use peanuts and tender chicken to cookFried chicken, which was very popular with guests.Later, because he was rewarded for his meritorious service in defending the border and fighting against the enemy, he was granted the title of "Prince Protector", and the fried chicken cooked by his chef was also called "Kung Pao Chicken", which was known throughout the province and gradually spread to all over the country.By the late Qing Dynasty and the early Republic of China, with the spread of Sichuan cuisine to major cities in China, "Kung Pao Chicken" has also become famous throughout China and overseas, and it has become one of the most famous local specialties in Sichuan.RecipeIngredients: 250g chicken thigh (or chicken breast), 100g peanuts, 10g dried chili peppers, 10g white sugar, 10g sweet bean sauce, 500g cooking oil (approximately 75g), 15g soy sauce, 2.5g salt, 5g ginger, 5g garlic, 5g wine,1 egg,a little bit of vinegar, flavor, MSG, chicken soup, chili powder, and 40g cornstarch.Features: tender meat, crispy peanuts, delicious flavor, oily but not greasy, and spicy but not dry.

Key: cook chicken until it is slightly cooked and then remove it immediately, because it is better to cook it to the point of being slightly cooked.

The sauce should be thick, and the chicken and peanuts should be tightly wrapped to absorb the sauce.

Key: Sauté the chicken pieces in hot oil until lightly cooked, then immediately remove. Prioritize tenderness.The broth should be concentrated and tightly wrap the chicken and peanuts to ensure they absorb the flavor.Meat: 250g, peanuts: 100g, dried chili peppers, white sugar, and Worcestershire sauce: 10g each, rendered pork fat: 500g (approx. 75g), soy sauce: 15g, fine salt: 2.5g, ginger, garlic, and wine: 5g each.EggsA little bit of vinegar, MSG, fresh soup, and chili flakes, and 40g of cornstarch.Characteristics: Tender meat, crispy peanuts, delicious flavor, not greasy, and not dry.Key: Cut the chicken into small pieces and stir-fry until just cooked, then immediately remove. Prioritize tenderness.The broth should be concentrated and tightly wrapped around the chicken and peanuts to ensure they absorb the flavor.