There are no delicious Sichuan noodles, there are those delicious Sichuan dishes

1。Introduction to Sichuan noodles [1]:

Compared with Sichuan cuisine, perhaps Sichuan noodles are a little unfamiliar to us, Sichuan noodles uphold the essence of Sichuan cuisine, give full play to the essence of Sichuan noodles, and bring the fragrant and delicious Sichuan flavor to us. Compared with the bold and large feeling of Shaanxi noodles, Sichuan noodles are sold very intimately by weight, and the diversification of flavors allows us to choose the delicious one we want regardless of the size of our appetite and taste

In addition to Sichuan cuisine, noodles are also another type of Sichuan cuisine.

Sichuan noodles are different from northern noodles in that they do not pay much attention to the taste of the noodles themselves, but to the auxiliary ingredients - soup flavor and ingredients.

Giving full play to the strengths of Sichuan cuisine, many Sichuan cuisine practices have been applied to the practice of pasta, and unexpected results have been achieved. This should be another feature of Sichuan noodles.

Sichuan cuisine, fresh and spicy, this taste has long been wafted out of Sichuan, to the whole country, out of Asia, to the world.

Now, Sichuan-style noodles are menacing, with the taste inherited from Sichuan cuisine, showing us another wonderful food world.

The road of food is far away, and our life is endless, and we will not stop searching.

2.Sichuan noodle varieties:

Red soup noodles: braised beef noodles, large rib noodles, hot and sour chicken noodles, braised fat intestine noodles, braised pork rib noodles, pickled pepper beef noodles, hot and sour noodles, etc.

Dry mixed noodles: burning noodles, mixed sauce noodles, dandan noodles, ginger duck noodles, spicy chicken noodles, vegetarian pepper beef noodles, Sichuan cold noodles, etc.

Clear soup noodles: shredded sauerkraut and pork noodles, three fresh squid noodles, mushroom noodles, stewed duck noodles, stewed chicken noodles with mushrooms, gold medal omelette, etc.

2.The name Sichuan noodles are actually a kind of breakfast noodles in Xiangyang, and they are the most authentic made by the original Labor Street clear soup restaurant, and it has a history of more than 20 years, and the founder has no way to verify it.

This noodle is not different from the butter noodles that appeared after the 80s in Xiangyang, there are no bean sprouts and other pretty heads, the noodles are mainly the finest alkaline noodles, the soup is the most distinctive of the noodles, the light soy sauce color, mainly salty, sauce, Sichuan petal flavor, but not spicy, the entrance is soft and smooth.

In 2003, the store was dissolved due to the demolition of Labor Street, and now there is no real original Sichuan noodles on the market.

Back to the pot meat. Shredded chili pork, sauerkraut hot, sauerkraut fish, sour and hot shredded potatoes, braised eggplant, hot kidney flower, etc.·· There are too many brothers, if you need it, you can go to the Sichuan snack bar to see.

In Chengdu, you can also eat Yibin Ran Noodles, Chongzhou Slag Noodles, Qionglai Milk Soup Noodles, Ya'an Dada Noodles, Rongchang Pu Cover Noodles, and Zizhong Rabbit Noodles. In particular, Chongzhou slag noodles are very domineering in Bazi, Sichuan, and the slag noodles were originally used to outflank the fresh fat and lean pork stuffing golden silk noodles, sauerkraut and meat shredded noodles, cowpea noodles, boiled pot noodles, assorted stewed noodles, furnace bridge noodles, rabbit noodles, braised pork noodles, back to the pot meat noodles, chicken offal noodles, hoof flower noodles, cover noodles, pea noodles and ......Just listen to these noodle names, and it's enough to dazzle your eyes and wet your feet.

Burning noodles is the most distinctive traditional snack in Yibin, formerly known as Xufu burning noodles, formerly known as fried noodles, because of the use of more oil and no water, ignition is ignited, hence the name. 30 grams of red soy sauce, red oil and chili pepper, 20 grams of cooked vegetable oil, sesame paste, vinegar, 10 grams of garlic, sesame oil, chopped green onion, pepper oil and monosodium glutamate in the pot to 100 120, put Pixian bean paste and fry until the oil is red, add fresh soup, eel, garlic, seasoning, burn over medium-low heat until cooked and soft, and then add water starch to thicken until thick.

When it comes to Sichuan noodles, I think of Leshan's Zhang Ji Gan Shao noodles, last time I went to Leshan on a business trip, I ate a Zhang Ji Gan Shao noodles for breakfast, I took it at that time, and the taste was really good! Next time, if you have the chance, you will definitely eat it a few more times. First, it will not be mushy after cooking for a long time, and it is still neat and refreshing.

Second, the flavor of the face is better. In addition to the characteristics of Zhongjiang noodles, the shape of the stone bridge noodles is round, but the middle is hollow. The above is only one sentence, in fact, there are many delicious noodles in Sichuan West Bazi!

Many! Many! There are many ways to > Sichuan noodles, mainly including: fat intestine noodles, pork rib noodles, beef noodles with sauce, braised beef noodles, and cold noodles. These kinds of noodles have their own taste, some are spicy, some are numb, the taste is very delicious and delicious, and it is the best of the staple food in Sichuan.

You can even create your own, so there's nothing wrong with this thing. The noodles here in Sichuan are more common noodles such as dry noodles, I like to eat Leshan's Zhang Ji Ganshao noodles the most, you go there to learn a craft, Sichuan noodles may be you will be.

Sichuan noodles are mostly accompanied by chili red oil, spicy to people's hearts, like red oil burning hands is a famous pasta, adding chili oil to burn hands is particularly strong, in addition to the more well-known in the country are Chongqing small noodles, pea noodles, dandan noodles, Yibin noodles and so on, there are too many delicious noodles.

For example, there are sweet water noodles, dandan noodles, and then there are also covered noodles, as well as Yibin's burning noodles, and bean soup noodles, all of which belong to local specialties.

1.Chengdu Dandan noodles, if you want to say what are the Sichuan special pasta snacks that are more popular, Chengdu Dandan noodles are of course in the first place, Dandan noodles are very well-known in the country, one of the special pasta snacks in Chengdu. This kind of noodles is very thin, the marinade is crispy, salty, fresh and slightly spicy, very flavorful, when you come to Chengdu, you must try the authentic taste.

2.Sweet water, in fact, there is also sweet Sichuan noodles, which is sweet water. This is a more distinctive noodle, the noodles are as thick as chopsticks, the entrance is chewy, and the crushed peanuts and Sichuan peppercorns are added to it, the fragrance is strong, the entrance will feel sweet, and finally it will be spicy, and the fragrance will stay in the mouth for a long time.

There are many of them, such as Hook Soul Noodles, Strange Noodles, as well as Guanghan Whole Eggs, Golden Silk Noodles, Cha Slag Noodles, Guangyuan Steamed Cold Noodles, Huaxing Omelette Noodles and so on, which are very delicious noodles.

I think Sichuan's dandan noodles and Sichuan's Chongqing noodles, these two kinds of noodles are very recommendable, not only delicious but also unforgettable, and the sesame oil chili peppers in it are very decent.

1.Chengdu Dandan noodles. Dandan noodles are a living sign in Chengdu, so you must try the taste!

2.Cover the surface. Although the name of this pasta is a bit strange, it tastes very delicious and is highly recommended for everyone.

3.Sweet water. The biggest feature of this pasta dish is that the noodles are a bit thick and have a sweeter taste, so if you like sweet and spicy, this one is still good.

4.Ya'an tart noodles. The history of this Ya'an tart noodle is very long, so it pays a lot of attention to craftsmanship. When eating this pasta, you should add more coriander to make it delicious.

5.Yibin burning noodles. For Ran Noodles, everyone must be familiar with it! This noodle can be said to be popular abroad, and many foreigners are full of praise for him! By the way, the noodles and soy milk go well together!

The noodles in Chengdu, Sichuan are the most delicious.

Sichuan Dan Ma Yu Dan Noodles Slag Mold Year: Sichuan Dan Dan Noodles is the unique flavor of Sichuan Ru Eye. Dandan noodles is a famous snack in Sichuan, Han special pasta, the famous Chengdu snack is Zigong snack, originated from Zigong, is made of flour rolled into noodles, cooked, scooped on fried minced pork.

The noodles are thin, the marinade is crispy, salty, fresh and slightly spicy, the aroma is tangy, and it is very delicious. This dish is widely spread in Sichuan and is often used as a banquet dim sum. In 2013, Dandan noodles were selected as one of the "Top Ten Famous Noodles in China" by the Ministry of Commerce and the China Hotel Association for the first time.

Chengdu is the capital of Sichuan Province, referred to as "Rong", and is also a sub-provincial city in Sichuan Province, a national regional central city, a science and technology, commerce, financial center and transportation and communication hub in the southwest region, as well as the political, economic and cultural and educational center of Sichuan Province, and the location of Chengdu Military Region, one of the seven military regions of the country.

What are the Sichuan noodles? Let's take a look

Sichuan noodles include dandan noodles, Yibin burning noodles, bean soup noodles, shredded chicken cold noodles, sweet water noodles, etc.

1. Dandanmian.

Dandan noodles are bent pin, belonging to a famous traditional snack in Chengdu and Zigong City, Sichuan Province, dandan noodles are said to have been created in 1841 by a Zigong hawker nicknamed Chen Baobao, because in the early Qi Dan period, it was sold along the street with a flat dan on the shoulder, so it was called dandan noodles. Dandan noodles are made by rolling out flour into noodles, boiling them, and scooping them with fried minced meat. The finished noodles are thin, the marinade is crispy, salty, fresh and slightly spicy, and it is very delicious.

2. Yibin burning noodles.

Yibin Ran Noodles, belongs to the traditional snacks of Yibin, formerly known as Xufu Ran Noodles, formerly known as fried noodles, because of its heavy oil without water, ignition and ignition, the dish uses local high-quality water noodles as the main ingredient, with Yibin broken rice sprouts, small grinding sesame oil, fresh plate oil, star anise, Kaempfera, sesame, peanuts, walnuts, pea tips or spinach leaves as auxiliary materials, the noodles are cooked, scooped up and dried, the alkaline taste is removed, and then made of oil condiments in accordance with the traditional process. It tastes delicious and delicious.

3. Bean noodle soup.

Bean noodle soup, belonging to the famous traditional snacks in southern Sichuan, began in Xuyong at the end of the Qing Dynasty, the founder is Fan Kunyun, bean noodle soup has a strong regionality, the main source of noodles is alkali fine noodles, wide noodles, two leaves, and noodles, the practice is exquisite, and the flavor is very unique.

4. Shredded chicken noodles.

Shredded chicken cold noodles belong to the traditional snacks of Sichuan, with a long history, and have a great influence in the whole Sichuan, it is made of the mechanism of noodles cooked in boiling water, take out the plate and take it hot, sprinkle a little cooked vegetable oil, shake it and cool it down quickly, until it does not stick to each other and has cooled, it can become cold noodles. It has the characteristics of multi-flavor blending, refreshing and refreshing, and is very suitable for summer consumption.

5. Sweet water.

Sweet water surface is a well-known local specialty snack in Chengdu, Sichuan Province. It got its name from the reuse of replica soy sauce and the taste is sweet. The sweet water is chewy and noisy in the mouth, and it is very refreshing.

That's all for sharing, I hope it can help everyone.