Founded in Nanchong in the late Qing Dynasty. Founder Xie Tianlu set up a shed at Nanchong Ferry to sell bean jelly. The cold powder he made was tender, smooth and refreshing, and the seasoning was spicy and delicious. He gradually betrayed his reputation. Xie Jia has been specializing in bean jelly for generations, and then officially opened a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack.

Since the appearance of dry powder in northern Sichuan in the late Qing Dynasty, it has been well-known in Bashu for its unique red, spicy, mellow, fresh and cool Sichuan flavor, and has been passed down to this day.

At that time, Xie Tianlu, a farmer in front of Jiangcunba in Nanchong County, set up a shed in Zhongdukou to sell bear jelly. His bean jelly is exquisitely made, from grinding and stirring to seasoning and flavor matching. Pedestrians are full of praise after tasting it, and Xie bean jelly is famous. Later, farmer Chen carefully studied the production technology of Xieliang powder, took its advantages and improved it, and the production technology of Xieliang powder was further improved. He picked fresh white peas and ground them with a small mill. He pays great attention to stirring the fire. The bean jelly he made is delicate and smooth, soft, clear and opaque, delicate and continuous, and the seasoning is ingenious. Soon, Chen's bean jelly became famous in northern Sichuan, and "northern Sichuan bean jelly" spread like wildfire. Up to now, some bean jelly shops in Nanchong, Chengdu, Chongqing and other places still use "North Sichuan bean jelly" as their signboard, and their business is booming. Zhu De and Luo Ruiqing, proletarian revolutionaries of the older generation, specially tasted the bean jelly in northern Sichuan when they returned to Nanchong to inspect their work.

North Sichuan bean jelly is famous not only for its unique production, but also for its exquisite ingredients. The main ingredients are red oil mixed with pepper, pepper, ginger, onion leaves, rock sugar, garlic paste with selected garlic, which can be described as full of color, flavor and unique flavor.

Sichuan special snack-Zhangchaya

Zhangcha duck is a kind of smoked duck, which needs to be cured, smoked, steamed and fried. Exquisite production, strict requirements, golden red color, crisp outside and tender inside, with the special fragrance of camphor wood and tea, is one of the famous dishes in Sichuan. It is the most famous roast duck restaurant in Chengdu "Fuluxuan".

Raw material: 1 piece of fat. Salt, Shaoxing wine, pepper powder, pepper, mash juice, etc.

Cooking method:

1. Cut the duck from the back and tail, take out the internal organs, wash, wrap the whole body with seasoning, marinate, tighten the skin with boiling water and drain.

2. Put the duck in a smoking stove, light it with the mixed straw of camphor tree leaves and camellia tea, take the duck skin out after being smoked in Huang Shi, steam it in a big bowl, and let it cool.

3. Fry the duck in the oil pan until the duck skin is crisp and fragrant, take it out, cut it into sections and restore it to the plate.

This dish is carefully selected and made. It is a plump drake that comes on the market in autumn. After four processes of salting, smoking, steaming and frying, it is also called "four-system Zhangcha duck". Among the four processes, it is the most important to choose camphor leaves and camellia tea to smoke ducks. Cinnamomum camphora is an evergreen tree, which grows in warm underground, and its leaves are oval, which is rich in the unique fragrance of Cinnamomum camphora. Smoked duck with scented tea is a major feature of this dish. This dish is also very particular about serving dishes. After the whole duck is smoked, it should be cut first, then reshaped and restored to the plate, so that the duck is not only delicious, but also beautiful. When serving, it is served with "Lotus Leaf Soft Cake", which is especially delicious for people who eat it.

Sichuan Snacks-Dandan Noodles

Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack.

Ingredients: 500g of round noodles, 50g of Chili oil, 50g of soy sauce, 50g of onion, 35g of sesame paste, 2.5g of monosodium glutamate, 0g of Sichuan food100g, 20g of melted lard and 20g of sesame oil.

Cooking method:

1. Wash the eastern Sichuan cuisine slightly, cut it into fine powder with the onion, and put it in five bowls, and then put other seasonings in each bowl for later use;

2. Boil the water in the pot, and cook the noodles in the pot and eat them in bowls.

The most famous Dandan Noodles is Dandan Noodles, which was founded by a street vendor named Chen Baobao in Zigong at 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk around in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

Sichuan snacks-bangbangji

Bang Bang Chicken, also known as Leshan Bang Bang Chicken and Jiading Bang Bang Chicken. This dish originated in Hanyangba, Leshan. It is made of excellent varieties of Hanyang chicken. After cooking, beat the chicken loose with a wooden stick and eat it. In the cooking history of China, the famous "white chest" struck with a wooden stick is found in Jia Sixie's "Qi Yao Min Shu". But its purpose is to make the meat firm. The purpose of beating the saute spicy chicken is to loosen the muscles of the chicken, so that the seasoning is easy to taste and it is labor-saving to chew when eating.

The delicious cooking of great chicken really has its own skills. First of all, roast chicken is wonderful. Before cooking, wrap the legs and wings with hemp rope, make holes in the thick meat with bamboo sticks to make the soup fully penetrate, and cook slowly with slow fire; Second, pat the cooked chicken loose with a special wooden stick, tear it into thick silk and put it on the plate, which is beneficial to seasoning; Thirdly, the shredded chicken is poured with flavor juice mixed with various seasonings, which makes it particularly delicious and tender, with strong sweetness and spicy taste.

Ingredients: a tender chicken, shredded onion. Seasoning: sesame paste, red pepper, sugar, sesame paste, pepper powder, etc.

Methods: ① Wrap the washed chicken around its legs and wings with ropes, make holes with bamboo sticks when the meat is thick, put it in a soup pot and cook it, then take it out and let it cool. (2) Pat the chicken breast and drumsticks gently with a special wooden stick, tear them into shreds and put them on the plate, with scallion shreds on the periphery. (3) Mix the seasonings evenly into flavor juice and pour it on the shredded chicken.

Sichuan special snacks-spicy oil wonton soup

Red oil wonton soup is a famous snack in Chengdu, Sichuan. The dough bag is filled with meat, and after cooking, it can be eaten by adding seasoning such as clear soup and red oil. This snack is fresh and delicious, and the soup is slightly spicy and fragrant. Wonton is called by Sichuanese. Wonton is found all over the country, and red oil wonton is one of the most famous varieties.

Its raw materials are: fried skin 20 pieces, minced meat 50g, cooking wine 10g, Chili oil, soy sauce, sesame oil, refined salt 3g, monosodium glutamate 2g and chopped green onion 20g.

Cooking method:

1. Mix minced meat with refined salt and cooking wine, and wrap it with wonton soup skin to make wonton soup;

2. Put Chili oil, soy sauce, sesame oil and monosodium glutamate into 4 bowls respectively and sprinkle with chopped green onion;

Put some water in the pot and bring it to a boil. Cook in a pot until it floats. Pick it up and put it in a bowl to eat.

Red oil wonton is a famous snack in Sichuan and a traditional snack in China. It is called wonton in Guangzhou, clear soup in Jiangxi and wonton in other parts of China. Wonton appeared in China more than 2,000 years ago, and it is very popular in many ethnic groups and regions, so its name and eating method are different. In addition to cooking, it is frying and frying, and the taste is different.

Chengdu jun tun Guo kui

Pengxian County, Chengdu

Flour, meat, onion, seasoning

Make a cake with flour, stir-fry the meat and onion seasoning, put a little meat in the cake and fry it in a pot. Cheap and delicious. Students like it best.

Name: Yibin burning noodles

Venue: Yibin, Sichuan

Ingredients: high-quality noodles as the main material, Yibin sprouts, sesame oil, fresh vegetable oil, star anise, kaempferia kaempferia, sesame seeds, peanuts, walnuts, golden peppers, fine peppers, monosodium glutamate, leeks, pea tips or spinach leaves as the auxiliary materials.

Production steps: 1. The burning surface is different from the common machine-made surface. Their noodles should be dry, and the water content is 20% to 30% lower than that of machine-made noodles. The noodles made should be round and hard, so that the noodles will have strength and bone strength after cooking, and the noodles will not break when rubbed with oil. The entrance has a slippery feeling, and the chewing powder has a fragrant taste.

Second, when cooking noodles, you should master the heat, put the noodles in boiling water and let them float until they are broken and soft, that is, fish them out. At this time, the starch in the noodles is gelatinized by heating, and a protective layer is formed on the surface. In addition, the heating time is short, and the water intake of noodles is limited. The cooked noodles are soft and smooth, soft and tough, with less water content and good bone strength.

Third, spin dry. This is a very important link in the whole production process. Only by spinning off the water stuck to the noodles can the oil and seasoning be integrated with the noodles, which not only tastes good, but also makes use of the flammability of the oil to make the noodles have the unique characteristics of instant burning.

Fourth, the materials are suitable. The main material for burning noodles is oil, such as sesame oil, red oil and rapeseed oil extracted from star anise, kaempferia kaempferia and walnut, and cooked lard is also useful. Rub the noodles repeatedly, sprinkle with oil to prevent them from sticking together, then add chopped peanuts, Chili noodles, sesame oil, chopped Syrian sprouts, chopped green onion, monosodium glutamate, refined salt, etc., and only add a little soy sauce to taste. In this way, because the noodles are dry, the oil is heavy and the water is low, it cannot be ignited with fire.

Some people think burning noodles are spicy, but this is actually a misunderstanding. For Sichuanese who love peppers, of course, they like to put more Chili red oil, but for those who don't like peppers, they can also put less or no Chili red oil. Because pepper is not the special taste of burning noodles.

4. Name: Sweet Water Surface

Venue: Chengdu, Sichuan

Ingredients: (main ingredient) flour

(Seasoning) Red bean oil, sesame paste, red pepper, pepper powder, soy sauce, etc.

Production steps: Take 5 kg of flour as an example, add 35 liang of water, then put down the wet handkerchief, rub a piece of dough with a knife after 20 minutes, apply clear oil on both sides of the dough, and rub it into a rectangular dough with a stick of 0.5 cm thickness. Pinch both ends of the dough with your hands, pull it left and right, press it with a stick at regular intervals, the dough will be elongated, and then cut into noodles with a width of 0.5 cm along the dough with a knife. Boil the noodles in water, pick them up on the chopping board and pull them at both ends. Carefully tear the noodles and cook them in the pot. Mix cold water into the pot when fishing noodles, and add seasoning immediately after getting up. It is delicious. One is to scoop up noodles. Sprinkle some flour on it. When it is loose, put it in a pot and heat it with boiling water to taste.

Special snacks Deng Ying beef jerky

Deng Ying beef is produced in Nanjiang, Tongjiang, Pingchang, Bazhong and other counties in Daxian County, Sichuan Province, with a history of nearly 100 years. Light and shadow beef slices are as thin as paper and can penetrate light and shadow, hence the name.

Raw material formula: clean meat 1 00kg, salt 2-3kg, sugar 1 kg, liquor 1 kg, sesame oil 2kg, pepper powder 300g, 2% saline 1 kg, ginger1kg.

Production method:

1. Material selection: beef ground meat and leg meat are selected, accounting for about 20% of the total beef. The meat quality of legs is the best, second only to the heart meat of legs. Beef with deep red meat color, long fiber, less fat fascia, luster and elasticity, and slightly dry appearance is used as raw material, which weighs about 250 grams after washing, hanging and cutting.

2. Ingredients: grind all kinds of ingredients into powder for later use.

3. Acid discharge: put the meat in a pickling tank, cover it with gauze, and let the meat discharge acid (also called fermentation), which is slightly sour and sticky to the touch. At this time, take it out and cut it into pieces, with the thickness not exceeding 0.2 cm. And mix the auxiliary materials with the meat slices evenly, preferably 5 kg each time, so as to avoid uneven mixing of seasonings or meat rot.

4. Baking: spread the sliced meat on a cooking basket, send it into a baking room and bake it at 60 ~ 70℃. When the lower layer is dry until there is no water, the meat slices turn from white to black and then to brown. When it is 80% dry, the bottom layer drying net is transferred to the middle layer. Generally, you can leave the room after baking for 3 ~ 4 hours, cool for 2 ~ 3 minutes, squeeze the two corners of the basket by hand, and the finished product will naturally fall off.

5. Packaging and storage: the finished product is wrapped with gauze, and the yield is 23 ~ 3 1%. Tinplate packaging, net weight per can 125g, can be stored for more than 2 years. If it is in bulk, it can be placed in a small jar, lined with moisture-proof paper and sealed at the jar mouth.

Product features: brownish yellow and reddish color, moderate salinity, instant in mouth, crisp and palatable, delicious juice, fragrant and delicious, with endless aftertaste.

Sichuan zhong dumplings

Zhong dumplings are thin and tender, salty and sweet, slightly spicy, delicious and smooth.

Ingredients: 500g refined powder, 500g pork leg, proper amount of soy sauce, proper amount of monosodium glutamate, proper amount of pepper noodles, proper amount of Sichuan salt, ginger, onion, garlic paste, red pepper, cooking wine and sesame oil, and egg 1 piece.

1. Break the onion and ginger and soak them in water. Cut pig fat and lean meat into pieces, beat them with the back of a knife to remove tendons, chop them into mud with a knife, put them in a pot, add Sichuan salt, cooking wine, monosodium glutamate, pepper and eggs, and mix well. Add the soaked onion Jiang Shui, stir well, add sesame oil, and continue to stir well to make thick jiaozi.

2. Put 450g of refined powder in a concave shape on the chopping board, add clear water, knead it into dough, and then cut it into 100 flour. Use 50 grams of flour as supplementary powder and roll it into a round skin with a diameter of 5 cm for use.

3. Put the stuffed pericardium into the skin, fold it into a semicircle, and knead it into a delicate body.

4. Boil the water in the pot, put it in jiaozi, cook it, scoop it up with a colander, pour the drained water into a bowl, and then add the copied soy sauce, monosodium glutamate, red pepper and garlic.

Sichuan special snacks mapo tofu

300g of tender bean curd, 0g of beef, vegetable oil, garlic sprout100g, 5g of pepper noodles and chili noodles15g, 20g of douchi, soy sauce and wet starch, 0g of refined salt10g, and 20g of fresh soup.

Production method:

1. Cut the tofu into squares 1 cm square, blanch it in a warm boiling water pot, and drain. Cut the beef into pieces. Cut garlic seedlings into small pieces 1 cm long.

2. Heat the oil in the wok, stir-fry the minced beef until the color turns yellow, add chopped lobster sauce, refined salt and soy sauce, stir-fry the Chili noodles evenly, add fresh soup, stir-fry the tofu blocks for a while, finally add the garlic sprouts, thicken them with wet starch, pour in a little cooked oil, take out the pan and sprinkle with Chili noodles.

Flavor characteristics:

Mapo tofu is a famous snack, which is not only famous in China, but also popular all over the world, and is highly praised by Chinese and foreign diners.

In the early years of Tongzhi in Qing Dynasty, Wanfuqiao in the northern suburb of Chengdu opened a small restaurant. The owner's surname is Chen, and he mainly cooks home-cooked dishes such as tofu. His wife can cook, so she is nicknamed Chen Mapo because of her pockmarked face. The cooked tofu cooked in Chen's shop was different from others' and was very famous at that time. People named it Mapo Tofu to distinguish it from other restaurants. Later, the owner simply renamed the shop "Chen Mapo Tofu Rice Shop".

Mapo tofu is gypsum tofu made of high-quality soybeans, cut into small pieces and soaked in boiling water to remove the astringency of gypsum; Chopping beef, frying with vegetable oil, adding Pixian watercress, pepper powder, salt, pepper powder and fermented soybean, and frying; Add fresh soup, boil, add small pieces of tofu, and simmer on low heat until it tastes good; Add green garlic sprouts and monosodium glutamate, thicken for three times, and when the juice is thick and evenly attached to the tofu block, pour Chili oil into the pot and put it in a bowl, and sprinkle with pepper powder.

The color is light yellow, the tofu is soft and shiny, and the taste is hemp, spicy, crisp, fragrant, tender, fresh and spicy. The surface of tofu is covered with reddish spicy oil, which can keep the heat in tofu from losing quickly, taste better when it is hot, and the Chili noodles are fragrant. Eating it in severe winter is delicious to keep warm and relieve cold. Key: master the temperature. When frying beef with Chili noodles and seasoning, you can use strong fire. When tofu is cooked in a pot, stew it with a small fire. Tofu is tender and delicious.