Chengdu cuisine

There are many delicious food in Chengdu. For Chengdu people, delicious food is also an important part of their life. The enthusiasm of Chengdu people has also led to the highly developed catering industry in Chengdu. If you don't eat delicious food in Chengdu, you always feel like you are coming back to Baoshan empty handed. There are many delicacies in Chengdu, such as hot pot, snack, string and so on

Let's have a look

The following foods are ranked in no particular order:

noodle

There are so many kinds of noodles in Chengdu! There are conventional Dandan noodles, beef noodles, fat sausage noodles and so on. There are also special pea noodles, rattan pepper noodles, stewed chicken with mushrooms, chicken noodles, wusheng pig liver noodles, seafood noodles and so on. There are also bold noodles such as eel noodles, liver waist fried noodles, clam loach noodles and so on

Sausages and bacon

Sichuan sausage and bacon is a delicious dish, which belongs to Sichuan cuisine. The color of this dish is golden. The inside is red and white. The color is bright. Tempting appetite. Sichuan's position in food specialties is absolutely no less than any other snacks or meat products.

Root of broken ear

Houttuynia cordata Thunb, Houttuynia cordata Thunb, Houttuynia cordata Thunb, Houttuynia cordata Thunb, Houttuynia cordata Thunb, Houttuynia cordata Thunb and Houttuynia cordata Thunb. Smelly herbs, with peculiar smell. The leaf blade is heart-shaped, the lower part of stipule and petiole combine to form sheath. Spikes alternate with leaves at the top of branches. The flowers are small and bisexual. The involucre is white. The lower part of filaments is connate with ovary, and the ovary is superior. The capsule is ovoid and the flowering and fruiting period is from May to October.

This is similar to coriander, like people like, hate people, across the screen are uncomfortable

Hot Pot

That's not to say. It's almost the same as panda. We all know that.

Three big guns

Chunxi Road, Jinli more, to Chengdu tourism, when temporary hunger, taste it.

Zhong dumplings

ditto

Long chaoshou

ditto

Shuangliu mother rabbit head

Chengdu "Shuangliu mother rabbit head" originated from a kind mother who opened a spicy hot shop in Shuangliu County 20 years ago

Rabbit is so cute, how can you eat rabbit! In fact, bunny is really cute, in addition to cute... It's really delicious!

Pork Lungs in Chili Sauce

Sliced beef and ox organizations in chili sauce is a famous dish in Chengdu, Sichuan Province, created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, heart, tongue, tripe and beef are used as the main materials for stewing and slicing. Then with chili oil, pepper noodles and other accessories made of red oil poured on top. Its production is fine, beautiful color, tender and delicious, spicy and fragrant, very palatable.

Maocai

Maocai is a traditional snack with Sichuan characteristics, which is made of meat, bean products, green vegetables, seafood and mushrooms.

The most important way to eat maocai is "dry dish", that is, put dry chili powder in the small dish, add salt, monosodium glutamate and other seasonings, and gently dip the hot dish in the dry dish, then you can put it into your mouth. It tastes fragrant, spicy and delicious. The way to order is: take two big bowls, put the ingredients and meat dishes in them, and then give them to the boss, and then pay for them. When the boss makes them ready for you, some of them are mixed together. They don't divide the meat and vegetables, so how much does it cost.

Dry pan

Dry pot, also known as dry pot dish, is one of the production methods of Sichuan cuisine, originated in Deyang City, Sichuan Province. It is characterized by spicy taste. Later, it was popular in Chongqing, Hunan, Hubei and Jiangxi, because the taste of these places was closer, and then it was popular in the whole country.

Twice-cooked pork

Twice cooked pork slices is one of the representative dishes of Sichuan traditional dishes, which belongs to Sichuan cuisine series. The main raw materials are pork rump, green pepper, garlic, etc. it has unique taste, bright red color, fat but not greasy.

Braised Pork with Preserved Vegetable in Soya Sauce

Pork with salted vegetable (English Name: pork with salted vegetable) is a traditional famous dish of the Han nationality. To be exact, pork with salted vegetable is a Hakka dish, but when it came to Sichuan, it became sweet and salty

The production materials are streaky pork, plum vegetables, scallion, ginger and so on.

There are too many Sichuan cuisine, only a few of them are listed above. If you like Sichuan cuisine, you can come to Sichuan as a guest!

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