Zhong Dumpling is one of the famous traditional Han Chinese snacks in Chengdu, Sichuan Province. Beginning in the 19th year of Guangxu, in the use of materials, the main difference between dumplings and northern dumplings is the use of pork stuffing, no other fresh vegetables, served with special red oil on the table, slightly sweet and salty, both spicy, flavor Unique; in terms of taste, bell dumplings have a sweet taste.

The copying was initiated in the 1940s. At that time, Zhang Guangwu and other buddies of Chunxi Road "Conghua Tea Society" discussed a joint venture to open a hand-to-hand shop. When the name of the store was taken, the "strong" character was also used, and "Longfeng Chengxiang" was also taken. The meaning of "Dragon Teng Hu Yue" was named "Dragon Hand". The main features of the dragon copying hand are: thin skin, tender stuffing, and fresh soup. The hand-skin is made of extra-grade flour with a little ingredients, which is made into a translucent shape of "thin as paper and fine as silk". The meat is tender, smooth and fragrant. The original soup of the dragon is used to make meat from several parts of chicken, duck and pig. The original soup is white, thick and fragrant.

Lai Tangyuan was founded in 1894. The founder was originally from Dongfeng Town, Ziyang, Sichuan Province, and was named Lai Yuanxin. As the father died, Lai Yuanxin followed his cousin to an apprenticeship in a restaurant in Chengdu. Later he offended the boss and was dismissed. Because of the lack of life, Lai Yuanxin only asked the cousin to borrow a few oceans and took up the burden to sell the dumplings. I am a big Chengdu, selling so many dumplings, if you want to stand on your feet, you can't do anything extraordinary. Therefore, he secretly booked three rules: one is to look at the thin point; the second is to serve better; the third is the high quality. He got rid of black in the morning, the powder was finely ground, his heart was heavy and sugary, and he sold out the morning hall, rushed to the night, and worked hard. It was not until the 1930s that I bought a shop in the main street, and I took it as a store.

The dandan began in the early years of the Republic of China and has a history of hundreds of years. The characteristic hand-made dandan is the famous Chengdu snack. Hand-made into noodles with flour, cooked, using the finest pork secrets to make Shaozi, and then made with fresh fragrant sprouts and accessories, the noodles are smooth, golden, delicious and spicy, and the sprouts are fragrant. The meat is crispy. It is widely circulated in Sichuan and is often used as a banquet snack. It is very popular among diners.

Phoenix Jiu Pin Beef Noodle Line is the signature dish of the Wanshixing Phoenix Hotel. It has a bowl of 15 yuan and can see a lot of the best beef. The soft rice noodles are very chewy and smooth.

Sweet water surface is also called a great noodles or sticks. It is a famous local snack in Chengdu, Sichuan Province. Because of the reuse of copying soy sauce, the taste is sweet and named. The noodles are probably as thick as the head of the chopsticks, so the entrance to the noodles is chewy, and the aroma of peanuts and peppers. The entrance will feel slightly sweet. In the end, it will be spicy, and the fragrance will stay in the mouth for a long time. And the noodles of the strong noodles are served with crunchy peanuts and feel quite good.

The mother's rabbit head is a famous traditional Sichuan cuisine, belonging to Sichuan cuisine. Originated from Shuangliu County, Chengdu City, Sichuan Province, it is a local signature food. The rabbit head is divided into five flavors of spicy and spicy, fresh and not sturdy, and the color and flavor are excellent.

Sichuan North Cool Powder, originally a farmhouse snack, has a history of more than 90 years. Since the advent of the late Qing Dynasty, Chuanbei Liangyao has been acclaimed for its flavor of Sichuan, which is unique in its spicy flavor and refreshing taste. The raw materials of the northern Sichuan powder are exquisite, and the peas with low pollution, long light, full granules and high starch content are selected in the northern part of Sichuan. After soaking in impurities, peeling, and soaking in well water, use a stone mill to push into soy milk, filter with silk cloth, and after some precipitation, use burlap to smash into powder, add appropriate amount of well water to make a slurry, then stir the jelly, and finally pour Naturally cooled and shaped in the earthen jar.

Egg bake cake, a famous traditional snack in Chengdu, Sichuan, began in the Qing Dynasty. In the three years of Qing Daoguang, the old man of the surnamed teacher next to the Shishi Academy of Wenmiao Street in Chengdu (now Han Weng Shishi, Chengdu Shishi Middle School) was inspired by the child to do “Auntie”, using eggs, fermented flour and appropriate amount of brown sugar. Mix thoroughly and bake in a pan. Because it tastes crisp and refreshing, the taste is particularly good, and it becomes a Sichuan name.

Ye Erzhen is a traditional snack in Sichuan. Traditional food of Chuanxi Farmhouse Qingming Festival and Chuannan Spring Festival. Ye Erzhen has different names and characteristics in different regions. In Chongzhou and other places, it is also called Ai Wei. In the Sichuan, Yibin, Zhangzhou and Yungui, Zhaotong Zunyi and other places are called pigs. In addition, in the Leshan area, the leaves used by Ye Erzhen are different. The locals use the unique leaves of the local leaves of the genus Corydalis as the eucalyptus leaves, which can be wrapped well.