Recipes tagged "Sichuan snacks"
37 recipes found
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【Sichuan】Panda version of leaf cake
Ye'er cake (also called pig cake, duck cake) is a very famous traditional local delicacy in Yibin, Sichuan (the hometown of Wuliangye). Because it is wrapped with galangal leaves, it is called Yeerba. Ye'er cake is made with exquisite selection of materials and fine craftsmanship. It has the characteristics of green color, beautiful shape, softness and refreshing taste. It is one of the famous snacks in Sichuan. As a local specialty of Yibin City, Sichuan, we have to mention another Yibin specialty for making fillings - bean sprouts. Bean sprouts are one of the indispensable seasonings for making the most authentic Ye'er cake. The stir-fried meat fillings of bean sprouts and pork are wrapped in glutinous rice flour and wrapped with galangal leaves. After steaming, the aroma is rich and glutinous in the mouth. Because of everyone's love for Ye'er cake, it has been widely spread to various places. Each place has made changes according to local tastes, and formulated new varieties such as sweet Ye'er cake. Yeer cake can now be seen and eaten in Luzhou, Chengdu, Jianwei County of Leshan City and other places, but the cooking method is slightly different. However, in my memory the ye rake is made from fresh pomelo leaves wrapped and steamed. The choice of grapefruit leaves is very particular. If they have not been grafted, the wild ones are the best. Because the fragrance of wild grapefruit leaves is very strong, it is particularly intriguing. When I was in elementary school, I was walking home from school on the gravel road not far from home, and I smelled the strong aroma of steamed grapefruit leaves. Sure enough, when we got home, grandma and mother made leaf rake at home, and the steamer was still steaming. Just smelling this smell makes you salivate. Every New Year, my grandma and my mother would make leaf rake in advance, because my father and I like to eat sweet things. So we will make some bean paste flavors for us separately. Because I was in high school at that time, I would help my grandma at home during the winter vacation. I am responsible for washing the grapefruit leaves, and my grandmother and mother are responsible for filling the stuffing and raking the leaves. The main ingredients of Yeer Raking are glutinous rice flour, pork, dried tofu, etc. Every time she makes leaf rake, my grandma will soak the glutinous rice in water in advance, and then mix the soaked glutinous rice with a certain amount of water at home and beat it into glutinous rice. Then, use a well-sealed cloth bag (this kind of cloth bag was often used to make tofu at home when I was a child, but it is probably rare now.) and tighten the opening, and put a heavy object on the bag. The glutinous rice milk will gradually drain away the water and turn into glutinous rice dough that can be formed. Next, Ye'er rake the stuffing, mince fresh pork into minced meat, pour an appropriate amount of rapeseed oil into the pot and stir-fry over low heat until the excess oil is stirred out to reveal the aroma. Then add bean sprouts, chopped dried tofu and continue to stir-fry until fragrant, and the filling is ready. This time, some changes have been made to the appearance of Ye'erba, making it look like a panda unique to Sichuan.
Snacks Sichuan cuisine -
![[Famous snacks in Chengdu] Delicious Egg Baked Cake](/7196ed4a-20f4-414b-b4b3-27ac222f7c28.jpg)
[Famous snacks in Chengdu] Delicious Egg Baked Cake
Egg baked cake is a famous snack in Chengdu~~~It started in the Qing Dynasty and has a very long history~~~ The so-called egg baked cake is actually made of eggs, flour, brown sugar, etc.~~~The recipe of egg baked cake is a bit similar to that of Dorayaki~~~ Traditional egg baked cake is fried in a pan~~~I changed the pan to an electric pan, which feels more convenient~~ The egg cake recipe uses yeast powder. If you want to use egg cake for breakfast, it is recommended to mix the batter the night before and put it in the refrigerator to ferment at low temperature overnight. You can fry eggs and bake cakes the next morning. If you don’t have enough time, ferment it for 1-2 hours in a space with a temperature above 20 degrees~~ If you need to cook in time, replace the yeast powder with aluminum-free baking powder~~~ It is very fast and can be done in less than ten minutes~~ As for the recipe of egg cake fillings, it is really diverse, sweet, salty, and fresh~~ Whether it is jam, meat floss, Laoganma, or various meat fillings~~~ They are all delicious combinations~~~
Baking Snacks -
Sad jelly
Don’t worry about the jelly bought in the market. You can make good jelly that is crisp and elastic when you make it yourself. Some friends say that they can’t make it. Part of the reason is that the starch is not pure enough, and the ratio of water to powder may not be well controlled. Some people say that they can’t make it well and it has a strange smell. In fact, it may just be because you haven’t cooked it well. If you know these common reasons for failure and pay a little attention when making it yourself, you can make beautiful jelly!
Snacks Sichuan cuisine -
Delicious and refreshing---Bangbang Shredded Chicken
The flavors of Bangbang Shredded Chicken range from spicy to spicy, salty to sweet, fresh to fragrant. The layered taste alone makes people want it. The secret of this dish lies in the process of beating with a stick. The beating force should be even and moderate, just like massaging the chicken. If the force is too light, it will not loosen the fibrous tissue of the chicken, and it will not break into pieces when chewed; if the force is too strong, the original tissue structure of the chicken will be destroyed, and the meat will taste soft and lose its toughness. In short, the goal is to keep that strong muscle hammered gently and slowly until the shape is gone but the soul remains.
Cold dishes old man -
【Chengdu famous snack】Lai glutinous rice balls
Lai Tangyuan is also a famous snack in Chengdu~~~But this snack is very famous~~~One of the snacks that foreign tourists who come to Chengdu will basically eat~~~ And the filling of Lai Tangyuan is most famous for its black sesame filling~~~It is a classic~~ Early morning, afternoon, dusk~~Every time, a bowl of hot glutinous rice dumplings with black sesame filling is served to the table. It is white in color~~take a bite, the skin of the glutinous rice balls is soft and glutinous, and the filling of the glutinous rice balls is heavy with sweet and sesame oil~~ The deliciousness must be a classic~~
Snacks children -
Sichuan Chicken Potou
Learn how to cook Sichuan Chicken Potou with Snacks and Sichuan cuisine.
Snacks Sichuan cuisine -
Husband and wife's Fei Pian
Love games and food, the sixth recipe of "Gu Jian Qi Tan" - Husband and wife's lung slices
Hot dishes old man -
Bangbang Shredded Chicken
Learn how to cook Bangbang Shredded Chicken with Cold dishes and Home cooking.
Cold dishes Home cooking -
Hot and sour noodles
A small Chongqing Hot and Sour Noodle shop opened near my workplace. The sour and spicy noodles are very delicious. Sometimes I go there to eat a bowl of hot and sour noodles when I'm hungry... Unfortunately, it closed not long after it opened. Now I have to make it myself if I want to eat it.
Snacks old man -
Delicious Sichuan Cuisine Series---Ling Ling Chao Shou
As the name suggests, the ringing bell hand is fried, and the sauce is poured on it, making a sizzling sound, and the aroma wafts up, and the color, aroma and flavor are all present. It’s not difficult to make, and it tastes very delicious. Many friends in my hometown fried magnolia slices and poured them on it. My family likes the original flavor of the ringing bell, so I only made a little bit of gravy and poured it on it. The taste is very delicious.
Snacks old man -
Sichuan fried potato
Learn how to cook Sichuan fried potato with Hot dishes and Sichuan cuisine.
Hot dishes Sichuan cuisine -
Homemade Hot and Sour Noodles
A very homemade hot and sour noodle. The ingredients are all stocked at home. I went out for several days and ate too many bento snacks and cakes. After the trip in the evening, the whole family said they wanted to eat hot and sour noodle. Well, I started making it when I got home. The family ate it sour and spicy. I also had some watermelon after the meal... It’s great
Snacks Sichuan cuisine -
Brown sugar glutinous rice cake
Delicious, simple to make, entry-level.
Snacks Sichuan snacks -
【Sichuan】Hot and Sour Rice Noodles
Hot and sour noodles originated in Sichuan [1]. It is a traditional snack in Sichuan Province, Chongqing City, Guizhou Province and other places. It belongs to Chongqing cuisine, Sichuan cuisine, and Guizhou snacks. Its characteristics are numb, spicy, fresh, fragrant, sour and oily but not greasy. The main powder of hot and sour noodles is mixed with sweet potatoes, sweet potatoes, and peas in proportion, and is then made by farmers using traditional manual methods. Hot and sour noodles originate from the folk in southwest China. They use local handmade sweet potato noodles as ingredients. The hot and sour noodles are named after their mainly sour and spicy taste.
Snacks Sichuan cuisine -
Spicy Chicken
Learn how to cook Spicy Chicken with Hot dishes and Home cooking.
Hot dishes Home cooking -
Vegetarian cold noodles
In the hot summer, I feel like a steamer when I go out, and my appetite is not very good. I eat porridge every day and it has a single taste. After a few meals, I can't stop eating it. Today I recommend a plain noodle to everyone - cold noodles. Yibin, Sichuan, is famous for its burning noodles, but in summer, cold noodles are even more appetizing.
Staple food Sichuan cuisine -
Green juice glutinous rice cake
This snack is one of my favorite hometown snacks. My mother specially taught me to make it this time when I came home. Friends who love sweet food can give it a try. It has the fragrance, crispness and sweetness of peanuts and sesame. I made a bag of glutinous rice flour and peanut sesame candy from the last time I made mugwort glutinous rice cake. I made it for the children this afternoon. I added green juice and my husband had a faint wheat aroma. It was delicious
Snacks Sichuan cuisine -
Cold noodles can also be eaten with the best of ice and fire - hot and sour shredded chicken cold noodles
The recent weather has been unusually hot. It was obviously rainy a few days ago. Why is the temperature so high these days? Staying outside is like staying in a furnace, it's really unbearable. Summer is the season for eating cold noodles. Every time at this time, you can’t wait to eat noodles. But sometimes you will get tired of ordinary cold noodles if you eat too much. So let’s try another pasta. This time, we focused on shredded chicken cold noodles. The spicy seasoning and the noodles cooled in ice water make it taste unusually refreshing. Plus a lot of vinegar. Well, this is definitely an appetizing cold noodle. Summary: If you are like me and lose your appetite in the summer or have had enough of ordinary cold noodles, then try this appetizing and cooling bowl of noodles. You will never regret it after trying it. A little story afterwards: Even my sister was very satisfied with the cold noodles made with shredded chicken. Normally, people are not satisfied with the food we make and say they have no appetite. It is rare to have a food that satisfies her. ╮(╯▽╰)╭ It’s really not easy. .
Staple food Pasta -
Hemp? Spicy. Hot!
It’s the season where you can eat hot pot and spicy hotpot again. In fact, the essence of Malatang is not cooking, but the soup. When the water boils, put it in the pot and blanch it in order, then serve it with seasonings, sprinkle with a little cooked sesame seeds, and a bowl of delicious food with full color, flavor and flavor is ready. It will make your index fingers tickled. The smell of the aroma is overflowing. The spicy and delicious taste will leave you wanting more. You can't help but sigh at the spicy taste. It's refreshing. Malatang is the predecessor of Chongqing hot pot, and it can also be said to be a simplified version of hot pot. The difference is that the meat and vegetables are all threaded on bamboo skewers. When eating, put a large handful of meat and vegetables on bamboo skewers into the boiling red soup. The authentic way to eat is not to eat them one by one, but to grab a large handful and stroke them with chopsticks. The vegetables will fall into the sesame oil dish one after another, and then devour! In addition, the ingredients used in Malatang and hot pot are generally the same. The biggest difference between Malatang and hot pot is that they are simple and fast. Due to the limitations of each kitchen's conditions, the ingredients used to make hot pot and spicy hot pot at home are also different. After all, they cannot be the same as those sold in stores. But how to make it as delicious as what is sold in the store? Most families don’t stock up on soup stock and spend hours frying until the base is ready. You can only use the prepared base ingredients. The preparation of the base ingredients is very simple. It is nothing more than frying common spices and peppers in sequence. However, if you want to pay attention to good taste, it is not simply frying, but has something to do with the quality of the raw materials, temperature, heat, time, the order in which the ingredients are put in, etc.
Snacks Sichuan cuisine -
Hot and sour noodles
Learn how to cook Hot and sour noodles with Snacks and Sichuan cuisine.
Snacks Sichuan cuisine -
Chengdu cold noodles
Don't ask me where the recipe comes from, because I'm too lazy to tell you. The question is not where the recipe comes from or whether it is authentic or not. The question is, does the taste impress you? So, try it yourself and find out! Of course, once you make it with your own hands, you won’t say it’s not delicious, right?
Staple food Noodles -
Delicious food on the tip of the tongue - Hot and Sour Rice Noodles with Minced Pork
Hot and sour noodles are numb, spicy, fresh, fragrant, sour and oily but not greasy! Hot and sour noodles are mainly made of sweet potato flour, which is a pure natural green food. The noodles are rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. The noodles have good flavor and can absorb the taste of various delicious soups. Coupled with the softness and tenderness of the noodles themselves, they are more refreshing and pleasant.
Staple food Snacks -
27th Palace’s Cooking Diary—Authentic Yibin Yeerba (also known as Zhuerba)
The famous ingredients in Yibin include Wuliangye and Yibin broken rice and sprouts. It is an indispensable ingredient in Yibin burning noodles! Similarly ~ Yibin’s Yeerba is also indispensable with such ingredients! 27 I made a few this afternoon. Although the dumplings are not as good as mom’s, the taste is almost the same as mom’s! Hehe~~ If friends from out of town don’t have time to come to Yibin~ then try it yourself!
Snacks Sichuan snacks -
【Sichuan】Yeerba
Ye'erba, also called Ai Mo, is a traditional snack special to Sichuan. Festival food customs, traditional foods in farmers’ Qingming Festival in western Sichuan and Spring Festival in southern Sichuan. In 1940, people in Huaiyuan Ancient Town, Chongzhou carefully restructured Aimo and renamed it Yeerba. Ye'er cake is made with exquisite selection of materials and fine craftsmanship. It has the characteristics of green color, beautiful shape, softness and refreshing taste. It is one of the famous snacks in Sichuan. Use glutinous rice flour to bake the sweet stuffing with sesame paste or fresh meat and salty stuffing, wrap it with fresh orange leaves, and steam it over high heat. It is characterized by fresh and moist fragrance, mellow and sweet taste, strong lotus flavor, two flavors of vegetables, and delicious salty and fresh taste.
Snacks Sichuan cuisine -
Brown sugar glutinous rice cake
Sweet and soft.
Snacks Dessert -
Simple Hot and Sour Noodles
Hot and sour, appetizing, super enjoyable!
Snacks Sichuan cuisine -
Soaked Chicken Feet
Learn how to cook Soaked Chicken Feet with Cold dishes and Sichuan cuisine.
Cold dishes Sichuan cuisine -
Zhong Dumplings
Zhong Dumplings is a famous snack in Sichuan. It is said that it was created by You Zhong Shaobai in the 19th year of the reign of Emperor Guangxu. The original store was named Xie Senmao. In 1931, the signboard of "Lizhi Lane Zhong Dumplings" was put up. The main difference between Zhong dumplings and northern dumplings in terms of materials is that the filling is all pork and no fresh vegetables are added. When served, it is topped with specially made chili oil, copied soy sauce, etc., which gives it a slightly sweet, salty, and spicy taste. 300 grams of pork, 400 grams of flour, 200 grams of water. Ingredients: 30 grams of cooked peanuts, 2 tablespoons of cooked sesame seeds, 10 grams of garlic, 5 tablespoons of chili oil, 4 tablespoons of copied soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of MSG, 1/2 teaspoon of pepper, 2 teaspoons of light soy sauce, 5 grams of ginger, 15 grams of green onions, 1 teaspoon of salt. I didn’t make this snack with copied soy sauce, so I had to use cold soy sauce or fresh flavor instead.
Staple food Home cooking -
【Sichuan】Cold skewers
I am a Sichuan hot girl who loves spicy food and hot pot. Especially in winter, I love to eat hot pot, a delicious dish full of trouble. There are many hot pot skewers restaurants in the streets and alleys of Chengdu. Hot pot, spicy hotpot and cold skewers are one of Chengdu's specialties. The family can cook such a delicious dish when they get together, and talk about the work and life of the year in front of the table while eating delicious food.
Snacks Sichuan cuisine -
Sichuan Dandan Noodles
Dandan noodles are a famous snack that is very common among Sichuan folk and has a special flavor. It got its name because it was often carried by peddlers. This noodle has a bright red color, a strong aroma of winter vegetables and sesame sauce, and a prominent spicy and sour taste. It is fresh but not greasy, spicy but not dry. It can be called the best in Sichuan style noodles. It is characterized by thin noodles. The main condiments include red pepper oil, sesame sauce, Sichuan winter vegetables, pepper noodles, red soy sauce, minced garlic, green vegetables and green onions. The taste is oily, spicy and more palatable. It is said that Dan Dan Noodles were created in 1841 by a Zigong hawker nicknamed Chen Baobao. In the early days, they were carried on shoulder poles and sold along the street, so they were called Dan Dan Noodles. Many ramen restaurants in Japan also serve dandan noodles
Staple food Noodles -
Red Oil Chaoshou
Hong You Chao Shou is a famous Sichuan snack. I have never tasted the authentic version and I don’t know how spicy it is. One day I was really craving for it, so I fried some bean paste and added Sichuan pepper powder and Sichuan pepper oil to make a spicy flavor that I could bear. The taste was very fresh and I enjoyed it.
Staple food Home cooking -
Spicy skewers hot pot
Learn how to cook Spicy skewers hot pot with Snacks and Sichuan cuisine.
Snacks Sichuan cuisine -
Sichuan snack-Yeerba
Yeerba is very common in Sichuan breakfast. It is simple to make, similar to glutinous rice balls but more chewy than glutinous rice balls. Coupled with the fragrance of grapefruit leaves, it is hard to refuse. .
Snacks children -
Sichuan snack---cold cake
Learn how to cook Sichuan snack---cold cake with Snacks and Pregnant women.
Snacks Pregnant women -
Homemade Hot and Sour Noodles
Learn how to cook Homemade Hot and Sour Noodles with Snacks and Home cooking.
Snacks Home cooking -
Sichuan Tofu Pudding
Learn how to cook Sichuan Tofu Pudding with Snacks and old man.
Snacks old man -
Sugar oil fruit
Sugar oil fruit is also called swan egg. Named because of its similar shape, it is a famous Han snack in Chengdu, Sichuan and one of the three unique dishes of Qingshiqiao. It is characterized by bright yellow color, crispy outside and waxy inside, sweet and delicious. The sugar-oiled fruit was a snack I had when I visited Jinli in Chengdu last year. I didn’t expect that I would be able to make it now, and it was very delicious. The skin was crispy and the inside was chewy, and the caramel aroma was also very rich and sweet. It made you want to eat the next one after you finished frying it. After frying, I ate several in a row. It was so delicious!
Snacks children