Top 10 street food in Sichuan, China(1)

Dandan noodles

Dandan noodles, as a traditional Sichuan folk pasta snack, originally originated in Zigong and was named "Dandan noodles" because of the early way of selling it by carrying a load from street to street.

Authentic Sichuan Dandan noodles are handmade with alkali noodles, thin and even noodles cooked smooth and tender, and then mixed with salty and fresh minced meat gravy, poured with red oil pepper, aroma immediately came, eat spicy and fresh, hidden in the face of the rich sesame sauce and crisp and refreshing winter vegetables slowly volatilize their own charm in the mouth, people can't stop, fast empty bowl.

Bobo Chicken

The traditional name that must be eaten in Sichuan is Bobo chicken, which is named in the way of overlapping words. It sounds sweet and lovely. In fact, Bobo refers to a kind of crock-pot. Bobo chicken is a variety of ingredients such as chicken, chicken gibs, hairy tripe, fat intestines, fungus, etc. into the stock cooked skewer, Bobo is filled with chicken soup, red oil, rattan pepper oil, sesame and other carefully modated oil, put the string of good ingredients into the soak into the flavor. Infiltrate good skewers to eat a fresh and refreshing, chicken meat skewers spicy and tender, vegetables skewers to eat crisp and refreshing, a string after a string of eating is very enjoyable.

Red oil copied hands

People in Sichuan often eat a special snack with red oil, which is similar to wontons. However, compared with other wontons, Sichuan Chuanshou is unique in its soup base, the simple and elegant clear soup is covered with a bright "red coat", and the fragrant and spicy red soup collision together has a different taste. Thin filling big hand hanging red hot oil, fresh and spicy soup from the gap in the skin into the meat, a bite down, gravy overflowing, and soft glutinous dough together, the more chewing the more fragrant, after eating is still endless aftertaste.

Yibin burning noodles

The burning surface of Yibin, Sichuan province, as the name of the fire is burning, because it has a large oil content and little water, in the past it was frankly called "Youtiao noodles". The boiled noodles should be drained of water, drizzled with soy sauce and red oil, and supplemented with local soul vegetables such as sprouts and scallions, sesame seeds, and crushed peanuts.

Full of expectations to mix it into the mouth, dry flavor instantaneously occupied the entire mouth, the surface of the strong taste also successfully conquered the taste buds, crisp fresh and fragrant small material icing on the cake, oil and not greasy, if to a bowl of meat noodles, crispy minced meat can also give delicious value points.

Tossed Clear Noodles with Chili Sauce

The delicate and smooth north Sichuan cold powder is also a special snack that can not be missed to Sichuan. Cold powder may be eaten in many parts of China, but the cold powder in north Sichuan definitely has its uniqueness. The raw materials of Sichuan northern cold powder are all high-quality hemp peas produced in the high mountains of north Sichuan. After grinding the full peas into powder, the beans are full of flavor, and then after slow cooking and cooling, they become crystal clear smooth cold powder. A bowl of cold powder poured on the Sichuan people's favorite red oil sauce, it looks like a greedy population of water, the entrance Q bullet smooth, fresh spicy mellow, summer to a bowl of indecent.