Chengdu Snacks Chengdu Top Ten Must-Eat Snacks

As a famous traditional snack in Sichuan, it has been circulated for hundreds of years since the Qing Dynasty. It has the characteristics of crispy skin and tender meat, spicy and delicious, and moderate sweetness and saltiness. It is convenient to eat and has a variety of flavors to choose from. It can be used as a leisure taste with special chicken soup rice or as a meal.

2. Pot-and-pot rice noodles

As a sign of hot and sour cooking, they are rich in flavor. The kimchi in their home is authentic Sichuan flavor, and the earthen altar is cellar-stored, full of sour and refreshing; The soup base is also very rich, one pot and one soup, nutritious and delicious.

3. Shuangliu mother rabbit head

The rabbit is so cute, and the spicy one tastes better ~ The tender rabbit head and the spicy seasoning with pure taste and mellow aftertaste make the mother rabbit head with pure taste.

4. Baijia pork intestines powder

originated in the late Qing Dynasty and has a history of more than 1 years. The vermicelli is crystal clear, the soup bowl is red and white, the entrance is spicy and delicious, and the taste is meaningful, which is well-known in all directions. Coupled with a crispy and crispy pot helmet, it is a taste feast.

5. Egg-baked cake

is a traditional snack in Chengdu, Sichuan Province. It started in the Qing Dynasty, and there are still many vendors on the streets of Chengdu today. They are delicious, golden, soft and moist, crispy and nutritious, and are most suitable for young and old.

6. The Third Artillery

is mainly made of glutinous rice. When throwing glutinous rice balls, the Third Artillery makes a "clang, clang, clang" sound like a projectile, which is divided into "iron cannon", "cannon" and "gun", hence the name "Three Artillery".

7. Dengying beef

is made by slicing the tendon of calf's hind leg, pickling, drying, baking, steaming, frying and frying. It is named because the sliced meat is thin and wide, can pass through the light shadow and has the effect of folk shadow play. It has a history of more than 1 years, and it is spicy and crisp, chewed carefully and has endless aftertaste.

8. Lianggao

The main raw materials are rice, well water and brown sugar, which are delicious, sweet and soft, refreshing and delicious, and have the effects of detoxifying and expelling pus, inducing diuresis to reduce swelling, clearing heat and removing dampness, strengthening spleen and stopping diarrhea.

9. Yeerba

is a traditional food in Tomb-Sweeping Day and southern Sichuan during the Spring Festival. It is exquisite in material selection and exquisite in technology, and has the characteristics of green, beautiful, soft and refreshing. It is steamed with glutinous rice flour bread with a soft and sweet stuffing or salty meat stuffing, which is fragrant and moist, sweet and refreshing, with a strong lotus flavor, and the dishes are delicious and salty.

1. Husband-and-wife lung slices

There are no husband-and-wife lung slices, but they are cow scalp, heart, tongue, tripe and beef, and no lungs are needed. The husband and wife lung slices are large and thin, glutinous and tasty, spicy and delicious, tender and slag-melting.