Qianwei pancake
Pancakes are a famous snack in Qianwei, Leshan. They have been eaten by mother-in-law Ye's bowl chicken. Use a very thin and almost transparent cake about the size of half a palm. Wrap the mixed shredded radish, rice, sugar and sesame flour into a pancake and 10 pancakes. With the sweet vinegar. Soak the whole pancake in vinegar for a while. When dipping in vinegar, make sure the pancake is well clamped and easy to disperse. The taste is sour and sweet, with a little spicy. The shredded radish is crispy, and there are a few small soybeans, which can be chewed.
Leshan shredded tofu
It's sold all over the streets of Leshan City. Fried bean curd with shredded radish or shredded turnip, plus sugar and pepper, or mustard. Put it in the sweet and sour juice prepared by the seller, and then eat it. That's a comfort. It is also famous for the "Sifang dried tofu" near Huangsha mountain in Leshan.
Xichong lion cake
"Lion cake Li, crisp stretch, stretch, crisp stretch" lion paste, formerly known as Shouwang ointment, was founded in the late Qing Dynasty. Sweet crispy bubble, entrance slag, rectangular, smooth surface, no bevel, no corner, different flower shapes and colors, golden like lion hair. Xichong Jincheng brand lion cake is more famous.
Glass baked wheat
In the north, the crust of Shaomai is generally thick. In Sichuan, the crust is thin and translucent after steaming. The filling can also be seen through the skin, so it is named glass Shaomai. In the production, we need to use multiple pieces of skin overlapping, and the skin should be as thin as silk. Breakfast to half a cage, with a stack of cooked chili oil, a bowl of kelp soup, very comfortable!
Fangguokui
Fangguokui is a characteristic of Pengan County in Nanchong. The common Guokui in juntun and brown sugar are round, while those in Nanchong are square. The skin is golden, crisp and sweet. Inside the Guokui, there is also a jar of cold northern Sichuan jelly, which is bulging, and the skin of Guokui will also absorb the taste of cold noodles.
Bean curd powder
One of Zigong people's breakfast is bean curd powder. During the reign of Emperor Guangxu of the Qing Dynasty, Chen Qingrong set up a snack shop in the main street of Ziliujing, Zigong, named qingrongsen. His main business was tofu Nao Shui Fen. It has been handed down from generation to generation and is now the fourth generation. The water powder is as fine as silver, even root, white and soft; bean curd is tender and fragrant, with crispy soybean, which is made of three kinds of food.
Bird's nest silk
Zigong niufo town bird's nest silk, also known as "bird's nest Ba", looks like a flower roll. It is a kind of noodle snack. A bunch of "noodles silk" with thick fragrance head is coiled together in a spiral shape, which seems to be connected with each other. The dough is not as dry as ordinary rolls. It is oily, loose and glossy. There are many sesame seeds dotted on it, which makes it sweet.
Banbanqiao fried cake
The fried cake of banbanqiao in Beimu Town, Neijiang, originated in the late Qing Dynasty. It is a kind of glutinous rice fried snack. The oil of deep fried cake must use vegetable oil, not salad oil. No wonder the color of the oil is so deep. After the frying cake is out of the pot, it is slightly concave in the middle, like a lamp, and is vertically coded in a ceramic plate. The Yellow row is very appealing. Fried cake, each piece of five, crisp skin, soft filling, salty sweet residue, taste good. If match bowl steaming soybean milk, estimate more palatable.
Gaoxian yaerba
Gaoxian duck cake, also known as pig cake, is a famous characteristic snack in Gaoxian, Yibin City. The skin is thin, fresh and tender. It's a good duck cake. It doesn't stick to the leaves, chopsticks and teeth! It is said that yaerba in Gaoxian was created by Hou Longyu, who was born in 1900. There are salty and sweet, salty is sprout, sweet is rose and preserves. In Gaoxian County, he's duck cake is the most.
Sugar extracted sesame cake
The shape of sugar extracted sesame cake in Enyang town of Bazhong is different from that of ordinary sesame cake. Its middle bulges to both sides, forming a similar appearance of flying saucer. Moreover, its inner surface is evenly covered with a thin layer of melted brown sugar, which tastes crisp and slightly sweet when eaten alone. The authentic eating method is to bite a small bite from the side, and then eat with cold vegetables and cold noodles.
Luojiang bean chicken
The founder of Luojiang bean chicken was yuan Tongru. By chance, Yuan Tongru had a meal in a chicken feather restaurant without any food and wine. The store owner gave him a dish of sesame oil and bean skin. After eating, he was inspired by the meal. After returning home, he made a "bean chicken" which was more delicious than the bean skin of Jimao restaurant to make a living.
oil-tea camellia
Orange paste Camellia with delicate seasoning, crushed Sanzi piled on the Camellia oleifera, and then fine porcelain spoon into the bowl to stir, became a bowl of Camellia oleifera. Unlike the Camellia oleifera in the north, Sichuan's hemp is spicy, and the Sanzi above is crisp and delicious. There are Camellia oleifera in Langzhong and Xichang of Sichuan Province.
Dip in Jiangyou
It's not the Jiangyou people who certainly don't understand the novelty of Zhanzhan. In fact, to put it bluntly, it is a bit like Chengdu's potted chicken, but it has great differences. Dip dip is a toothpick, put on a variety of food (such as: potatoes, lotus root, tofu, phoenix tail, bamboo shoots, etc.) are cut into small samples. Before wearing them, they have been cooked in white water, and then equipped with red and white flavor dipping materials.
Zitong pastry
Zitong pastry, also known as thin crispy seed, is a traditional famous food of Han nationality in Zitong, Sichuan Province, and one of the local characteristic cakes. In the past, charcoal fire was used, but now it is baked in infrared oven. The crispy grain is uniform and clear, fragrant and crisp, and the slag is melted at the entrance. Varieties from the past one sweet to lemon, banana, pepper and salt and other eight.
Zitong flake powder
Zitong flake powder is also a special product of Zitong, Sichuan Province. It is smooth and elastic, clean and well-organized. When eating, it should be mixed with spicy and sour seasoning. If you pour it with Douchi sauce, nest oil, high vinegar, chili oil, garlic and mustard.
Inlaid bowl
The inlaid bowl, Zitong flake powder and Zitong pastry are known as the three wonders of Zitong. There are harrow meat, crisp meat, fungus, yellow flower, bean skin, seasonal vegetables. Baba meat is steamed out at a time, there are several jin of a large cake stored. When eating, just cut off one, cut into slices, put into the clear soup pot, slightly boiled or steamed into the cage, then serve. Among the nine bowls used in the field, the inlaid bowl is an important one.
Roast elbow with beef Buddha
In niufo ancient town of Zigong, the best way to bake elbows is not the lean meat inside, but skin and fat meat. The taste is hot but not soft, with a little elasticity. When eating, use a knife to cut elbows into small squares, a lump, is very enjoyable.
Luzhou white cake
Luzhou white cake is made of high-quality rice, sugar, osmanthus sugar and lard as raw materials and refined by sugar extraction method, so it is fully called sweet scented osmanthus lard sugar white cake. Luzhou white cake is famous all over Sichuan for its "beauty, tenderness, fragrance, sweetness and refreshing". The white cake just out of the cage is white and moistening, fragrant and appetizing.
Steamed buns with flowers
A kind of Tibetan moon cake originated from Qing Dynasty. It is a kind of pancake with sandwich and pattern printed on flour, which is commonly known as huamo. Now it is regarded as the embodiment of national cultural exchange and Han Tibetan family.
Lethal potato
Xichang's lethal potato. Humble potato stalls are everywhere. The skin of the head is fried crisp, but the taste inside is like mashed potato, and it is too sweet. Deep fried potato with pickled cabbage, large potatoes from the pot, dip in Pepper noodles, and then cut in half from the middle, with pickled vegetables inside.
Nanchong Yougan
The characteristics of Nanchong rice noodles. Only Nanchong has dried oil. It's very comfortable to have a bowl of rice noodles soaked in dried oil. Chengdu people eat fat sausage powder with Guokui, Nanchong people with dried oil and soak in rice noodle soup. The taste can be soft or crisp, depending on the thickness of the dried oil.
Anyue rice roll
Anyue rice roll is an unique flavor snack in Anyue. It is made of rice. There are many kinds of rice roll, such as white rice roll, yellow rice roll and black rice roll. Usually, the rice roll is cut into small pieces of inch. After spreading, add green onion, ginger, garlic, soybean oil, vinegar, red pepper, etc. and mix them well to eat. It is said that this kind of snack can only be processed under the condition of local rice water in Anyue. Some masters brought this technology out of Anyue and processed in other places. Either it can not be rolled or the unique flavor of rice roll is lost.
Mugwort bun
There are many ancient towns. It was fried on the top of a pure hand-made coal stove without adding sugar. The original flavor, fresh fragrance with a trace of bitterness. Four string into a string, dip dried pepper noodles to eat!
Three fresh ice powder
Different from the ordinary brown sugar ice powder, it has a special taste by adding mash and small balls. It's more comfortable to eat frozen in summer!
Guangyuan steamed cold noodles
Guangyuan rice cold noodles is a special product of the Han nationality in Guangyuan City, Sichuan Province. Its appearance is similar to Shaanxi Liangpi, but its raw material is rice rather than flour. This kind of cold noodles is chewy, refreshing, cool and pleasant, hot to the face and numb in the mouth, but it is delicious to eat. Guangyuan cold noodles are cheap, delicious, and have a decent name - steamed cold noodles, also known as "husband and wife rice cold noodles.".
Jiangpengxi cake
Pengxi ginger cake in Suining was named "imperial cake" by the Empress Dowager. Comments on "oil is not greasy, sugar does not hurt, clean as jade, soft as autumn clouds.". It is made of ginger juice, glutinous rice, honey and sesame oil.
Yibin preserved egg
Yibin "Xufu old rotten eggs" is made by salting fresh duck eggs with lees. Tap the eggshell gently with a bamboo stick with the size of little finger, and the egg shell is slightly broken and the egg membrane is intact. First, put the dross eggs in a dish, add appropriate amount of sugar, and then drop a little white wine. Stir it slightly with chopsticks. After the eggs, sugar and wine are integrated, you can eat and drink slowly. It has a unique flavor.
Shunjiang pancake
Dazhou's Shunjiang pancake. The flour is made into soft flour with salt and baked into pancakes. Take a piece of pancake, wipe mustard, put in the mixed vermicelli, bean sprouts, red radish, green onion white silk, roll into a tube shape, one end is sealed, the other is open, pour in the seasoning.
Dazhou meat dumplings
Many places eat sesame dumplings. Dazhou people have meat dumplings for breakfast. There are spicy, sour, and meat floss! There are so many dumplings in each bowl. This dumpling soup is salty, with kelp, tremella, and a quail egg, which is quite rich!
Steamed buns with milk dregs
As the name suggests, steamed buns with milk dregs are used to make pits. Fresh milk dregs are sour and white, which can be used to make stuffing, and milk dregs buns come from this. After dried in the sun, the Tibetan take it as a snack, and put it in porridge or soup to make seasoning.
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