"Food in China, taste in Sichuan."
When it comes to Sichuan cuisine, most people will think of Chengdu's skewers, dandan noodles, rabbit heads...
Spicy, spicy, fresh, fragrant, as soon as I think of it, I can't wait to fly and eat enough.
But in the matter of who is more delicious, no one in the cities of Sichuan has ever served anyone.
Not long ago, Sichuan officials announced 100 representative dishes, and the good guys felt the Versailles-style inner volume of the food paradise just by looking at the list.
Asked the Sichuan natives to know that the Chengdu snacks in the eyes of many tourists actually come from the surrounding small cities.
Although they are not as famous as Chengdu, they are very good at eating.
Today for everyone carefully selected 3 worth eating once in the food town, first follow the picture to a fingertip food journey to relieve the hunger, gogogo ~
Suining
/Fusion into Chongqing, local taste/
How low-key is Suining?
Low-key to the whole network almost 0 raiders, detailed several are also official personally edited.
But this does not affect CCTV's love for it at all, "The Countryside" and "Far Away Home" have done special features for it;
Suining is the hometown of Guanyin, Tuopaiqu wine is produced from shehong County, Daying County even has a natural dead sea, born here Chen Ziang wrote the ancient masterpiece "Dengyouzhou Tai Song" ...
The city, which is mainly based on nourishing the heart, is really too low-key.
Suining's cuisine, like the city, turns the stunning light into the fireworks of the world.
The street spring roll-shaped snack "Chong" looks ordinary, wrapped in a thin crust of radish, kelp or bean sprouts, but the magic is in the pungent taste of mustard in the mouth.
The excitement stems from a special sauce made from the grinding of rapeseed, which is covered by a flexible crust and crispy shredded vegetables, from the mouth to the brain, which is more spicy than eating.
"Chong" has a sweet and spicy taste and sour taste, and diners often take a bite, while frowning and enjoying this sense of stimulation, while busy continuing to send it to their mouths. The stalls are always full of people, and the bags are often not as fast as eating.
Also carrying the local memories of the Suining people, there are also nest cool powder.
The simple Suining people always get up early to grind the grain into pulp, and each family will put the pulp under the water pot according to the proportion of each family, and stir it for at least 20 minutes under the appropriate heat, so that the cold powder will be full of flavor.
Paired with the store's homemade oil sea pepper, using chopsticks to stir the cold powder in the spicy dipping water, flexible and smooth, bright and salty, that is called an addiction.
Beef noodles in Taiwan Province are also the hometown flavor of Suining veterans who have been remade by homesickness.
Although the style is more earthy, the taste is more solid, and the crisp peas and fragrant red oil make people instantly identify where the classic roots of this bowl are.
Suining not only has these street-style snacks, but also hard dishes that can afford the tabletop.
The Fu River crosses here and raises the stomach of the fish. Running Horse Beach' fish and green pepper fish, using the best local seasonings, stimulate the freshness and tenderness of the fish;
The gourmets will love the natural flavor of this countryside even more; Pengxi sha tai chicken, Shehong spiced juice beef, Suining jar meat, all of which are as simple and low-key as this land, but also haunting.
Regarding the food inventory of Sichuan, Suining will always be missed; but just like the "nourishing heart" that this small city focuses on: not ostentatious, tao, and its own light.
Leshan
/Szechuan snacks/
Even if you have never been to Leshan, you must have tasted a lot of food from Leshan.
Just mention a spicy hot, say that it is the top of the national food circle, not too much, right?
The special bottom of the pot, with a unique flavor of the dipping saucer, come here to eat a bite of authentic Leshan spicy hot, you will instantly feel that the past eating is only spicy chowder.
The bowl chicken, which is very similar to spicy hot, is also from Leshan.
The soup base is the broth of the local chicken, the whole chicken is cut into pieces and worn into strings, poured with the soul vine pepper oil to stimulate the spicy taste of the pepper, and then accompanied by various refreshing meat and vegetarian skewers, which is a delicious taste that is spicy crying and wants to continue to hiss and eat.
Beef, fried skewers, and sweet-skinned duck are also well-known signatures of Leshan snacks, even if you have eaten them in other cities, but if you don't come to Leshan to experience it, you will still miss the soul flavor of these delicacies.
If you eat too much spicy food, a bowl of sweet and greasy cold cakes can save the tip of the tongue from water and fire.
Even eating Leshan cuisine that is not heavy for a few days is worth making a special trip to the city, in a lively and fragrant spicy feast, understand why "taste in Sichuan, eat in Leshan".
Liangshan Yi Autonomous Prefecture
/High original taste, Lugu style/
When it comes to Liangshan Yi Autonomous Prefecture (hereinafter referred to as "Liangshan"), most people only think of Chuanxi in general.
In fact, it has always been felt that two-thirds of Lugu Lake, located in Yunnan, is located in Liangshan, and the Mosuo people, who are famous for their folklore, mainly live here.
The special geographical location makes Liangshan's cuisine blend the unique flavors of several ethnic groups.
Xichang barbecue can eat the heroism of the good man in the green forest in "Water Margin".
The long, large signature skewers are lined with fresh highland beef and lamb, grilled directly on a charcoal pot.
With the buzzing grease coming out of the meat pieces, the caramelized aroma of roast meat comes to the nose, and every time you chew it, it makes people feel addicted.
Qionghai grilled fish is also one of the must-eat delicacies in Liangshan.
The clear and pure water of the plateau lake nurtures the fleshy crucian carp, and the flames that jump in the charcoal fire, like the soul of the original taste of the ingredients, after happily bathing in a spice infiltration, become the final form of the skin and flesh.
To experience the customs and customs of the Mosuo people on the shores of Lugu Lake, it is indispensable to take a bite of pork belly.
After the process of deboned meat, seasoning, sewing, flattening, drying and other processes, the appearance of pork gradually becomes vicissitudes in the dry climate environment of the plateau. However, because of the long air drying and salting, the pork belly has a unique flavor.
Buckwheat rice dumplings, chicken bean cold powder, butter tea, flower candy, and pickled pears are all flavored foods that only exist in Liangshan Lugu Lake.
Although similar delicacies can be found in other cities, such as ham meat and cold powder, the unique mountain climate and water quality of the plateau give the food here a unique taste.
Next time you come to Lugu Lake, you may wish to come to this side of Liangshan in Sichuan to experience the lonely but familiar humanistic cuisine on this plateau.
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