Fried Rice Balls
The famous traditional Sichuan snack is fried rice balls skewered on a bamboo stick. It is usually sold at about RMB4 (4-5 balls each). It is chewy, sweet and nutritious, popular among locals and tourists alike.
Baked Egg Pancakes
It is said that the creator of the Baked Egg Pancakes was inspired by a children's game called Family Feast, and he made this famous snack using eggs, fermented flour and brown sugar.
The pancake, stuffed with salty or sweet fillings, is fried in a pan. The crust is crispy and the inside is soft. The Baked Egg Pancakes are sold at many restaurants, and there are numerous stands in streets and alleys selling the snack.
Lai Tang Yuan
Tang Yuan, literally meaning "round balls in soup", is a traditional Chinese dessert made from glutinous rice flour and sweet fillings which are mixed with sugar, lard, walnuts, black sesames, osmanthus flowers and rose petals, or red bean, peanut or jujube pastes.
Lai Tang Yuan features a variety of fillings, different shapes and special flavors. A little bite pushes the stuffing out and the skin is chewy without sticking to the teeth.
Chengdu Crusty Pancakes (Jun Tun Guo Kui)
Jun Tun Guo Kui is made of flour dough with minced meat kneaded into it. The finished Jun Tun Guo Kui is of a golden color. Minced beef, pork or Spicy Bean Jelly are usually stuffed in it, too.
San Dapao is mainly made of glutinous rice and soybean flour. The making process features three loud booms, made by the maker of the snack, when the rice dough is thrown thrown into the container, hence the name San Dabao (bombing for three times).
Glutinous Rice Cake (Ciba)
The chewy pastry is covered with soy flour and brown sugar. It is the best snack for hotpot.
This snack is usually served altogether with Glutinous Rice Cake served with Brown Sugar when people are having hotpot.
Rabbit head in Chengdu is a spicy snack known for its peppery flavor that has become popular in many other parts of China. One of the Discovery Channel's Bizarre Foods, it is for more adventurous eaters. And also there are not spicy flavor for those who cannot stand foods too spicy.
Tender Beancurd (Douhua)
It is made with very soft tofu. It is also referred to as tofu pudding and soybean pudding. Douhua in Sichuan is often made without any sugar at all, then served by carrying pole or bicycle vendors with a number of condiments such as chili oil, soy sauce, Sichuan pepper, scallions, and nuts.
The success story of ice jelly is largely due to the fancy feel of springy jelly and the varied choice of ingredients, served in a fine container or in a plastic bowl as a takeaway. It lasts longer than ice creams and ice suckers since you don't have to worry it will soon melt away, and provides the visual and gustatory imaginations that soda or other cold drinks fail to bring to you.
Ice jelly is made from seeds of a kind of herb with other ingredients such as crushed ice, brown sugar syrup or other self-made sweeteners, fruits, crushed nuts, melon seeds, peanuts, haw flakes and currants.
Ye'erba（steamed pork dumplings）
Ye'erba is available in most breakfast stores in downtown Chengdu, and becomes a special food eaten by locals in the period of the traditional Pure Brightness Festival. Pork and preserved mustard greens make a meaty filling for this sticky rice snack. It's cooked in banana or bamboo leaves for a distinctive flavor.
With thick and aromatic tastes and delicious soup, the savory snack is popular among locals and tourists. A time-honored brand Long Chao Shou Special Restaurant, with its chain stores throughout the city, offers different varieties of wontons famed for very thin, nearly transparent wrappers and abundant rich filling.
Famous Szechuan style Dan-dan noodles (担担面) is one of the most popular Chinese street foods. It is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. Noodles like Dan-dan noodles won't be soupy for the cooking method that the vender mix the noodle with the prepared sauce and top with fried minced pork.
Sticky Rice Ball Served in Chinese Wine Soup
It looks like Tang-yuan, but smaller and with no stuffing inside. It tastes sour and sweet with the aroma of wine and also very chewy.