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.

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.

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.

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.

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.

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.

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.

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.

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.

"The bean flower does not need beans, the chicken does not see the chicken, the flower is not the flower." The chicken bean flower product is almost the same as the bean flower. The white one has a light yellow marinade, but it does not contain beans. It is rumored that this dish used to be a royal product in the palace. First, use a thick knife to slap the chicken chop, and you can't smash it. Then, together with the egg white, you can make this “chicken flower” that is unique in the world. The taste is light and smooth, and there is no chicken or bean flavor. It is really wonderful.

Fish-flavored pork is a common Sichuan dish. Fish fragrance is one of the main traditional flavors of Sichuan cuisine. The dish has a fishy aroma and its flavor is prepared from seasonings. This method is derived from the unique method of cooking fish in Sichuan, and has been widely used in Sichuan cuisine.

Kung Pao Chicken is made from the ingredients of the cockerel cock and the ingredients such as chillies. This dish is red but not spicy, spicy but not fierce, spicy and strong, and fleshy and crisp. It is rumored that the founder of this dish, Ding Baozhen, Guizhou Zhijin, has served as the governor of Shandong, the governor of Sichuan, and often greets guests with this dish in his hometown.

Mapo Tofu - a traditional Sichuan dish, was founded in the early years of Qing Tongye. At that time, there was a Chen Xingsheng rice shop in Wanfu Bridge in the northern suburbs of Chengdu. The chef of the chef was Chen Liu, the wife of the owner Chen Chunfu. She is made from fresh tofu, beef minced meat, chili, pepper, bean paste and so on. The tofu she cooked, hemp, spicy, hot, tender, delicious, very popular, people are more and more addicted, the reputation spread gradually, because there are a few pockmarks on her face, it is known as Mapo tofu, Since then, it has been famous throughout the country.

Sichuan famous dish, also known as shabu-shabu meat, is said to be the first dish of the Sichuan people in the first and fifteenth tooth festival (improving life). At that time, most of the practices were first boiled and then fried. At the end of the Qing Dynasty, there was an Hanlin with a surname of Ling. Because of his frustration, he retired his home and studied cooking. He changed the original boiled pork to the first taste of the pork, and then steamed it in a sealed container to fry the vegetables. Because it is steamed to cooked for a long time, it reduces the loss of soluble protein, maintains the rich flavor of the meat, the original taste is not lost, and the color is bright red. Since then, the long-steamed pork meat of the famous noise city has spread.

The couple's lungs are a famous Sichuan dish, created by Guo Chaohua and Zhang Tianzheng. Usually, the bovine scalp, the beef heart, the beef tongue, the tripe, and the beef are used as the main material, and the mixture is marinated and then sliced. Then, with red pepper oil, pepper noodles and other accessories, red oil is poured on it. The couple's lungs are finely made, beautiful in color, fresh in taste, spicy and fragrant, very palatable.

Boiling cabbage is the representative and essence of Sichuan cuisine. The production process is more complicated, and the key is to make soup. Remember that the soup is an old hen + big bone for a long time, and then use the chopped lean meat into the soup to absorb the surface oil and freshen. As long as the cabbage is boiled in the boiled cabbage, boil in boiling water, steamed in a large bowl filled with clear water, and finally pick up the cabbage and put it into the prepared soup. This dish is characterized by a "fresh" word! Fresh and incomparable, not a little bit of oil star, unique, wonderful!