Sichuan cuisine is loved by many people. Apart from hot pot, the most mouth watering thing about Sichuan cuisine should be all kinds of pasta in Sichuan. Sichuan people like to eat pasta, so Sichuan pasta is also very rich. Many places in Sichuan have their own representative pasta. Sichuan Chengdu Dandan noodles is well known by Zhou, but in fact, there are more delicious pasta in Sichuan than Dandan noodles. What are the special pasta in Sichuan? Today, Xiaobian will check the top ten Sichuan pasta for you. Friends who like pasta should collect it quickly!
Sichuan characteristic pasta - Chengdu Danmian
The most famous pasta in Sichuan should be Dandan noodles. In Sichuan, almost all noodle restaurants have Dandan noodles, which has become one of the most representative delicacies in Chengdu, Sichuan.
This is the origin of the noodles. In the past, the porter took up the burden to sell noodles at the wharf, so the name came from this, simple and rough. The noodles are thin, crispy with brine, salty, fresh and slightly spicy. They smell delicious. They are worthy of being one of the 'top ten famous noodles in China'. Instant noodles have the taste of Dan noodles. You say it has a good fire and is popular 'fried chicken'~
Sichuan specialty pasta - paving
The covering surface is usually kneaded on a relatively hard dough, and the chin palm sized dough is pulled from the dough through the clamping and pulling of two palms. After pulling it evenly, it can be boiled out of the pot. After coming out of the pot, it is served with traditional spicy beef soup or chicken miscellaneous soup. It feels meaty but not hard. After eating, it's hot all over. Eating a bowl of bedding on rainy days sends out warmth from the inside to the outside. It's really eating to make up for the shape. Mom doesn't have to worry about my cold anymore.
Sichuan specialty pasta - sweet water
The noodles are as thick as chopsticks, and the entrance is very chewy. Sprinkle some broken peanuts and sesame seeds, and the whole taste is very crisp. Because of the special sauce, the entrance will feel slightly sweet, and finally spicy, and the fragrance will stay in the mouth for a long time. In summer, when the family is too hot to eat, sweet water is the best choice~
Sichuan characteristic pasta - Ya'an tart noodles
The history of Tata noodles is a little long. It's more than 100 years old. Unlike ordinary water leaf noodles, this noodles is purely hand-made, eaten and made now. Knead and tart the prepared dough on the chopping board to test the strength and skill of the master. Generally, there are beef, big meat, miscellaneous sauce, three delicacies and other flavors. The soup is the original soup, and then sprinkled with coriander. It tastes enough. After eating noodles, drink the soup dry. This is the correct way to eat. Now some people love to toss and invent pickled pepper and dry mixed flavor, but conscience says it's also delicious.
Sichuan characteristic pasta - Yibin burning noodles
People all over the world are no stranger to this. It is simply a 'Street'. There is one downstairs in each community. Flour oil is heavy and anhydrous. It burns at a little, so it is called burning flour. (so cool? Will the boss beat me if I try one next time) the noodles are cooked, picked up and dried, and then supplemented with Yibin broken rice sprouts, small grinding sesame oil, gold bar pepper, walnuts, peanuts and other spices. It's called a delicious dish. Eat choked to drink a cup of free soybean milk, and then order a cold cake as dessert, moisturizing the board~
Sichuan specialty pasta - Xuyong bean noodle soup
Noodles include alkali added fine noodles, wide noodles and two leaves. When cooked, start the pot, scoop a spoonful of minced meat to cover the noodles, and then scoop a spoonful of cake peas to cover the Shao noodles. The noodles themselves do not put too many seasonings. They are light and delicious, suitable for all ages. But the table needs to be mixed with sea pepper noodles, paste sea pepper noodles, bran vinegar, etc. and then reconciled according to your own taste. The noodles are delicious, the soup is delicious, the big white peas are like beads, the rake is slippery, and the powder taste is full. It's so harmonious with the noodles.
Sichuan specialty pasta - Guangyuan steamed cold noodles
Steamed cold noodles is a specialty of Guangyuan. There is no other place of origin except Guangyuan. Cold noodles are made of rice. They are very chewy. With special sauce, they have full Sichuan flavor and rich taste. They are sour, sweet, hemp, spicy and fragrant. Greasy and refreshing, special appetizer, hot people have damp complexion, red mouth, numbness, stimulation and excitement. It's no wonder that queen Wu Zetian never forgot after eating once.
Sichuan characteristic pasta - Chongzhou Zha slag noodles
This pavement was created by Empress Cha Shufang. Empress Cha fried the unsold copy heart with oil and used it to make noodles the next day. Saozi is thin, fragrant and crisp. It is shaped like slag. Many people like to eat this kind of slag saozi noodles. Because Cha Niang's surname is Cha, she named it Cha slag noodles. Now the signs of Zha slag face are printed with photos of Zha Niang, competing with old godmother Tao Huabi.
Sichuan characteristic pasta - cold noodles with shredded chicken
Cold noodles with shredded chicken. The noodles are soft, delicious and refreshing. When the noodles are cooked, take out the fan and cool them. Put the shredded chicken with special seasoning, it's delicious to cry. This pavement has a long history and has a great influence in Sichuan Province. In recent years, it has spread all over the country. And it's refreshing to eat this in summer~
Sichuan characteristic pasta Zizhong rabbit noodles
The cooked water surface, seasoning and boiled bone soup, and the delicious rabbit meat Sao Zi poured on it have become a bowl of unique rabbit noodles. The rabbit meat selected is definitely Zizhong farm rabbit. It does not feed feed. The meat is tender and fragrant. It's no exaggeration to say that you can't eat such authentic rabbit noodles without Zizhong~