On July 20th, the launch ceremony of "Tianfu Tourism Cuisine" in Sichuan Province officially launched 100 of the most representative provincial-level Tianfu tourism cuisines in Sichuan, 10 "Tianfu Tourism Food Routes" products and 809 municipal (state) level Tianfu tourism cuisines.
To this end, we have launched a column of "Tianfu Tourism Cuisine • Intangible Cultural Heritage on the Tip of the Tongue" to show the endless charm and profound connotation of Bashu food culture.
Bread stuffing, skin corners intersecting,
It resembles a diamond horn, and it looks like a yuan treasure,
More anthropomorphic, warm hand-to-hand.
The north is called "wontons", and the south is called "wonton",
Sichuan people love, commonly known as "copying hands".
The fine dough is made of skin through the shadow, and the filling is tender and full.
The soups are rich and fresh, with different flavor characteristics:
The original soup is fresh, red oily, seafood is strong, sour and spicy.
(Excerpt from Xiao Chongyang's "Dragon Scribe Hand Gift")
Source: Quiet watching tourism, eating, drinking and having fun, etc