What have you eaten in Chengdu food hidden in the alley? I will introduce you to some characteristic food today. Lizhuang white meat, all named "Lizhuang knife mouth garlic white meat", is a traditional cuisine of Lizhuang, a historical and cultural town in Yibin, Sichuan. Barcosia "Pork, made of a variety of sauces, has the characteristics of refreshing fragrance, fat but not greasy, chewing residue and other characteristics. Lizhuang Nongxin and auxiliary products are very rich in production, and the source of food culture is long. After the exploration, summary and improvement of the chefs of the past generations, Li Zhuang's meat has achieved a pure gold signboard in Li Zhuang. Therefore, there is a saying that "not to taste Lizhuang's white meat in Lizhuang is not the same as Li Zhuang". The production of Lizhuang white meat is mainly concentrated on the four elements of ingredients, accurate fire, knife workers, and seasoning. "Changbai Mountain" or "York" or "Buckson" pigs with a proper proportions are the best. It can be used as the raw material of Lizhuang's white meat, that is, the pig's hind legs remove the hip part, commonly known as "two knife meat". Each pig is only about three kilograms. Because the meat quality of this part is good, fat is well -proportioned, and there is no bubble. After becoming dish, the fat is connected to the compactness, and the separation of the layer is not separated, giving people a sense of beauty. This is a very technical and high -demanding process, and it is also the key to seeing beauty after Li Zhuang's white meat. The basic knife craftsmanship that does not have quite skilled and superb knives is extremely difficult to produce meat slices that meet the requirements. Before the film system, spread the turtle on the cutting board first, and then pick up the cooked meat soaked in cold water. After the water is slightly dry (the term "sweat") The meat -slip towel is made of slices. Another role of the towel is to absorb the moisture leaked during the film. When the flesh, the chef must be highly energy concentrated. Use a special tool to enter the knife from the pig skin noodles, and then almost feel the blade meat. The chefs with high craftsmanship are evenly thick. Each piece can reach 20 to 30 cm in length, 15 to 20 cm wide, and only 1 to 2 mm thick. The pieces of white meat made of slices can be paved, or each piece of meat can be rolled into a tube -shaped plate, so that Lizhuang white meat into the "shape" is the best, giving people aesthetics. This whip beef is a special specialty specialty specialty specialty in salt capital. Objectively, it is famous for its quality, thin, paper, and long fragrance. The fire beef stems from the Qing Dynasty, and has a history of more than 200 years. Its selection of materials is strict, the knives are fine, the craftsmanship, unique flavor, fragrant flavor, and long flavor of long fire whip beef originated in the Qianlong period of the Qing Dynasty. At the beginning, it has become Sichuan's famous specialty. Together with Zhang Fei Beef and Taihe Beef, "Sichuan Beef Sanjie" Fireproof was a lighting torch in the Zigong area of Sichuan in the old days. Here is the brightness of the "light" to indicate the thin and translucent beef. The current product writing "fire edge" is a mistake. For a long time, Wang Sanyi Tang, a large salt merchant from Liujing, selected a pattern firepow beef to give Governor Ding Baozheng in Sichuan. The small pattern is clearly visible and named it "Lantern Beef". Later, in 1907 (33 years of Guangxu), the fireproke beef was also sent to the Performance of the Pedsembly. Because it was marked with "Lantern Beef" at the competition, in Chengdu, Wanxian and other places were called lantern beef, and Zigong had been the name of the fire whip beef. Fire whip beef texture is dry and fragrant, suitable for drunkenness. There are rolled rolls or slice boxes in the current product, which has a long time -keeping time. In the old days, people in Shu mostly used it as a gift from a gift. The color was dark red, its taste was heavy, and its fragrant was different. Fire whip beef is not ordinary, and its selection and workmanship are very particular. After a cow was slaughtered, it could only take a dozen kilograms of legs and linsea meat for more than a dozen kilograms. Cut into a very thin piece of meat with a long piece, with more than ten kinds of spices with grass injection, clinic fruits, and more than ten other kinds of spices. Control the humidity to bake until cooked, put in a bamboo tube or paper can in the lining of oil paper, full of pure sesame oil, sprinkle with a little pepper powder, and seal it. The fireproof beef is sophisticated, and the whole meat of the beef hinders is selected. The old finished products can be expanded for more than two feet to see. Its production is known for its sophisticated knives, thin as paper, and peeling evenly. After being marinated and burned, it is made of spices multiple times. Traditional products are brushed into pepper, sea pepper oil, and spicy as the flavor. After the improved products, it is suitable for the extensive flavor and the taste of red oil. Its taste is slightly spicy and crispy. Lujiang bean chicken is a traditional Sichuan famous snack. It enjoys a high reputation in Sichuan cuisine recipes and many food industries, and is loved by consumers. Yuan Tongru, the founder of Luojiang Bean Chicken, is a nickname, and since childhood. In the 17th year of the Republic of China, he was shaved as a monk under the door of Master Chang Ling, Shifang. Occasionally, Yuan Tongru ate at a chicken -haired restaurant. There was no vegetable dish. The store gave him a plate of sesame oil bean skin. After eating, he was inspired. A delicious "bean chicken" to maintain their livelihood. Yuan Tongru repeatedly summarized the process of making bean chickens. In the 25th year of the Republic of China, the first batch of bean chickens were sent to the Chengdu Flower Food Food Exhibition to exhibit, obtained patent rights, and obtained the golden signboard. Since then Scientific tests, rich in plant proteins, iron and more than 20 amino acids, which are indispensable for human beings. Among them, calcium contains 33 times that of pork, and phosphorus is 3 times that of pork. Consumption can strengthen the human heart hematopoietic function, regulate the brain nervous system, and enhance appetite. Luojiang Bean Chicken is not only a high -end dish for vegetarians and Buddhists, but also a convenient food for people's travel, wine, and gifts to relatives and friends. The product was awarded the title of "Sichuan Provincial Quality Products" in 1991; in 1994, it was awarded the "Sichuan Province, You, Special, and New Product Expo" Silver Award. It is also listed as an intangible cultural heritage. We can also make bean chickens, and the technology is not complicated. Boil the good soymilk with the fire. When the boiling is boiling, the hand shakes the fan fan gently, and the surface of the soy milk paste is slightly cool and condenses into a thin layer of cicada wing. Slightly dry, so repeated, the translucent bean skin is piled into a hill. Then cut the bean skin into a long strip of about three inches with a kitchen knife, and then brush the long bean skin with sesame oil, sprinkle sesame seeds, mix with seasonings, folded multiple times and growing squares. Smoked baked. Note that the soy milk should be changed to a low heat after boiling, and always boil slightly. If it is rolling up, it will not appear without oil skin, and naturally it will not make bean chickens. The milk soup noodles are local specialty snacks in Sichuan. That is, use fresh pork bones, trotters, elbows, and chicken stewed into fragrant milk soup, put it into the bowl, with a condiment, and add the cooked water to the surface. The noodles in the milk soup are a household name. The most popular. Even in the surrounding area, only the sheep horse check the slag noodles can be compared with the milk soup noodles. Milk soup noodles are named after noodle soup. The shop put the pork bones and chicken bones in the pot the day before, boiled it with a small heat, and kept it in the early morning. The soup was white and salty. At this point, the aroma of the strand of lids will come. Boil noodles with this milk soup, plus shredded chicken, sauerkraut pork, etc., which tastes very delicious. Milk soup noodles are traditional local foods. That is, use fresh pork bones, trotters, elbows, and chicken stewed into fragrant milk soup, put it into the bowl, with a condiment, and add the cooked water to the surface. During the Republic of China, the county people (named Ai Chunting, because of the body's obesity, the raw nature of nature, and joking with others, so it said.) Operation development has a history of more than 60 years. There are hundreds of foods operating the food in the county. In addition, there are further development in terms of varieties, such as the chicken silk Shaozi called "chicken silk noodles", such as Sanxian Shaozi's "Sanxian milk soup noodles" ... and so on. On the basis of inheriting this traditional craft, Peng Yueming took the lead in sophisticated work and honesty. One of the elderly for more than forty years of his hometown because of going to Taiwan, he went to Peng Yuingian to eat milk soup noodles. Not greasy and chewy. Unlike traditional snack milk soup, the soup used in stewed chicken milk noodles In addition to using fresh pork bone, trotters, elbow and other materials, the special thing is that the old hens are added to the native chicken that is opened and placed in the mountains. The amount of activity is large, the sun is sufficient, the meat is delicious and tender, and the nutritional value is high. The raw materials are all acquired native chickens in the township of mountainous areas, and they are specially selected with neat feathers, moderate size, and they are called magnificent. They are struggling in their hands. Choose good raw materials, and then practice craftsmanship. At 2 am every morning, the guys will be washed with water and soaked with water, then boiled with fire to remove the blood bubbles, pour the blood, and re -add cold water to cook slowly. Always boiled until the chicken became shredded and pork skin to cook tofu. At this time, when the lid was lifted, the soup changed from Qing to the white, and the strong aroma came. In addition, eggs made of eggs made of flour, the surface of the surface is chewy, and the taste is good. It is also one of the reasons why stewed chicken milk soup noodles. three cannons are the famous traditional specialty snacks in Sichuan region, which are mainly made of glutinous rice. Because when throwing glutinous rice balls, the three cannons are like "projectiles", and the sound of "Dang, Dang" is divided into "Iron cannon", "artillery", "gun cannon", hence the name "three cannons". It is accompanied by "Old Yin Tea" when eating. The three artillery has the characteristics of sweet, delicious, not greasy, sticky, and scum, and it is cheap. The main ingredients of the three cannons are glutinous rice, brown sugar, sesame, soybeans, and the taste is sweet. Three cannons are not cold food. When selling, put the well -made semi -finished products into the pot until the stove is insulated by micro -fire. When eating, three cannons are made of glutinous rice. Some of the special sales forms of "的 特". Because there are only three crickets each (plate), and now the hot pot is grabbed a large puppet and divided into three small crickets, the current score is pushed to the center of the chopping board. When the sound of the metal sound was emitted, only three "bang bang" was heard. Sanzhuang had already flew into the bamboo bumps on the opposite side and rolled into the bamboo bumps with sesame powder and soy flour. ((Picked up into the disk (at this time, 糍 糍 has naturally wrapped a layer of powder), and then poured the thick juice and sent it to the diners. "Three cannons" are named here. This kind of "performance" scene that can only be seen in the "catching flower party" is soon accepted by Chengdu's delicious and fresh public. It was called the hegemony of the meals and the fruits of the jellyfish and sugar oil at the time. Three cannons are not cold food. When selling, put the well -made semi -finished products into the pot until the stove is insulated by micro -fire. Anyone who eats three cannons in the past knows that the three puppets in the market still feel slightly warm at the entrance. It has the characteristics of sweet, delicious, not sticky, non -sticky, and scum, and it is cheap. 1. Wash the glutinous rice, soak it for 12 hours, then wash it, pour it into the steamer, steam it with high heat, sprinkle 1-2 times in the middle, and then turn it out of the wooden barrel. On the cover, after the water enters Mine, use a wooden stick to become a ravioli. 2. Put brown sugar in 300 grams of clear water and boil it into sugar juice. Fry the sesame and soy beans and grind them into fine powder. 3. The ravioli ingredients are divided into 10 copies, and each portion is divided into 3 puppets, that is, divided into 3 times with hand, continuously throwing the wooden plate, making three noise and bombing in the dustpan with soybeans, so that each pile is evenly wrapped in evenly Put the soybean noodles, pour sugar juice, and sprinkle with sesame noodles. The special food of Chengdu, have you eaten it? Note: This picture comes from the Internet
I have traveled to Chengdu several times. When I went to Chengdu for the second time, I listened to the local people Amway and said that there was a bus. Basically, every time I arrived, there would be a well -known restaurant and restaurant. Bus, you can eat it back. So I went to try this road. The routes of the bus are 154, which can be said to be a very simple and simple all the way. The models are not large. After getting on the bus, you can follow the bus station for food. If according to the statistics of netizens, there are a dozen kinds of dishes worth eating on this road, and each store has each characteristic signboard. Of course, I couldn't eat a dozen meals a day, so I picked a few sites to find it. After eating three or four, these are very deeply impressed by me. The first is the Mingting Hotel. Mingting Hotel is a well -known local flies restaurant with many traditional old Chengdu dishes. My favorite is their stir -fried rabbit meat and brain flowers. The rabbit meat and green peppers. After the fire exploded, there was a charming smell, which was very chewy and was a very good dish. Needless to say, the brain flowers are still hot when they come up at one end. A spoon scoop up and put it in the mouth. , in addition to the Mingting Hotel, what also made me remember is the pot helmet in Wang Ji pot helmet. I bought a brown sugar pot helmet and bite it. The syrup flowed out. Coupled with a bowl of their fat sausage powder, one meal, cheap consumption, in exchange for the ultimate enjoyment. It is said that their customers are lined up. In addition to the above, there are many other restaurants worth eating in bus 154. If you want to go to Chengdu for a food trip, you may consider taking the bus.
There are many foods in Chengdu, pink chicken, cold rabbits, three major cannons, sweet water, hot pot and other foods are all popular foods in the local area
What have you eaten in Chengdu food hidden in the alley? I will introduce you to some characteristic food today.
Lizhuang white meat, all named "Lizhuang knife mouth garlic white meat", is a traditional cuisine of Lizhuang, a historical and cultural town in Yibin, Sichuan. Barcosia "Pork, made of a variety of sauces, has the characteristics of refreshing fragrance, fat but not greasy, chewing residue and other characteristics. Lizhuang Nongxin and auxiliary products are very rich in production, and the source of food culture is long. After the exploration, summary and improvement of the chefs of the past generations, Li Zhuang's meat has achieved a pure gold signboard in Li Zhuang. Therefore, there is a saying that "not to taste Lizhuang's white meat in Lizhuang is not the same as Li Zhuang". The production of Lizhuang white meat is mainly concentrated on the four elements of ingredients, accurate fire, knife workers, and seasoning. "Changbai Mountain" or "York" or "Buckson" pigs with a proper proportions are the best. It can be used as the raw material of Lizhuang's white meat, that is, the pig's hind legs remove the hip part, commonly known as "two knife meat". Each pig is only about three kilograms. Because the meat quality of this part is good, fat is well -proportioned, and there is no bubble. After becoming dish, the fat is connected to the compactness, and the separation of the layer is not separated, giving people a sense of beauty. This is a very technical and high -demanding process, and it is also the key to seeing beauty after Li Zhuang's white meat. The basic knife craftsmanship that does not have quite skilled and superb knives is extremely difficult to produce meat slices that meet the requirements. Before the film system, spread the turtle on the cutting board first, and then pick up the cooked meat soaked in cold water. After the water is slightly dry (the term "sweat") The meat -slip towel is made of slices. Another role of the towel is to absorb the moisture leaked during the film. When the flesh, the chef must be highly energy concentrated. Use a special tool to enter the knife from the pig skin noodles, and then almost feel the blade meat. The chefs with high craftsmanship are evenly thick. Each piece can reach 20 to 30 cm in length, 15 to 20 cm wide, and only 1 to 2 mm thick. The pieces of white meat made of slices can be paved, or each piece of meat can be rolled into a tube -shaped plate, so that Lizhuang white meat into the "shape" is the best, giving people aesthetics.
This whip beef is a special specialty specialty specialty specialty in salt capital. Objectively, it is famous for its quality, thin, paper, and long fragrance. The fire beef stems from the Qing Dynasty, and has a history of more than 200 years. Its selection of materials is strict, the knives are fine, the craftsmanship, unique flavor, fragrant flavor, and long flavor of long fire whip beef originated in the Qianlong period of the Qing Dynasty. At the beginning, it has become Sichuan's famous specialty. Together with Zhang Fei Beef and Taihe Beef, "Sichuan Beef Sanjie" Fireproof was a lighting torch in the Zigong area of Sichuan in the old days. Here is the brightness of the "light" to indicate the thin and translucent beef. The current product writing "fire edge" is a mistake. For a long time, Wang Sanyi Tang, a large salt merchant from Liujing, selected a pattern firepow beef to give Governor Ding Baozheng in Sichuan. The small pattern is clearly visible and named it "Lantern Beef". Later, in 1907 (33 years of Guangxu), the fireproke beef was also sent to the Performance of the Pedsembly. Because it was marked with "Lantern Beef" at the competition, in Chengdu, Wanxian and other places were called lantern beef, and Zigong had been the name of the fire whip beef. Fire whip beef texture is dry and fragrant, suitable for drunkenness. There are rolled rolls or slice boxes in the current product, which has a long time -keeping time. In the old days, people in Shu mostly used it as a gift from a gift. The color was dark red, its taste was heavy, and its fragrant was different. Fire whip beef is not ordinary, and its selection and workmanship are very particular. After a cow was slaughtered, it could only take a dozen kilograms of legs and linsea meat for more than a dozen kilograms. Cut into a very thin piece of meat with a long piece, with more than ten kinds of spices with grass injection, clinic fruits, and more than ten other kinds of spices. Control the humidity to bake until cooked, put in a bamboo tube or paper can in the lining of oil paper, full of pure sesame oil, sprinkle with a little pepper powder, and seal it. The fireproof beef is sophisticated, and the whole meat of the beef hinders is selected. The old finished products can be expanded for more than two feet to see. Its production is known for its sophisticated knives, thin as paper, and peeling evenly. After being marinated and burned, it is made of spices multiple times. Traditional products are brushed into pepper, sea pepper oil, and spicy as the flavor. After the improved products, it is suitable for the extensive flavor and the taste of red oil. Its taste is slightly spicy and crispy.
Lujiang bean chicken is a traditional Sichuan famous snack. It enjoys a high reputation in Sichuan cuisine recipes and many food industries, and is loved by consumers. Yuan Tongru, the founder of Luojiang Bean Chicken, is a nickname, and since childhood. In the 17th year of the Republic of China, he was shaved as a monk under the door of Master Chang Ling, Shifang. Occasionally, Yuan Tongru ate at a chicken -haired restaurant. There was no vegetable dish. The store gave him a plate of sesame oil bean skin. After eating, he was inspired. A delicious "bean chicken" to maintain their livelihood. Yuan Tongru repeatedly summarized the process of making bean chickens. In the 25th year of the Republic of China, the first batch of bean chickens were sent to the Chengdu Flower Food Food Exhibition to exhibit, obtained patent rights, and obtained the golden signboard. Since then Scientific tests, rich in plant proteins, iron and more than 20 amino acids, which are indispensable for human beings. Among them, calcium contains 33 times that of pork, and phosphorus is 3 times that of pork. Consumption can strengthen the human heart hematopoietic function, regulate the brain nervous system, and enhance appetite. Luojiang Bean Chicken is not only a high -end dish for vegetarians and Buddhists, but also a convenient food for people's travel, wine, and gifts to relatives and friends. The product was awarded the title of "Sichuan Provincial Quality Products" in 1991; in 1994, it was awarded the "Sichuan Province, You, Special, and New Product Expo" Silver Award. It is also listed as an intangible cultural heritage. We can also make bean chickens, and the technology is not complicated. Boil the good soymilk with the fire. When the boiling is boiling, the hand shakes the fan fan gently, and the surface of the soy milk paste is slightly cool and condenses into a thin layer of cicada wing. Slightly dry, so repeated, the translucent bean skin is piled into a hill. Then cut the bean skin into a long strip of about three inches with a kitchen knife, and then brush the long bean skin with sesame oil, sprinkle sesame seeds, mix with seasonings, folded multiple times and growing squares. Smoked baked. Note that the soy milk should be changed to a low heat after boiling, and always boil slightly. If it is rolling up, it will not appear without oil skin, and naturally it will not make bean chickens.
The milk soup noodles are local specialty snacks in Sichuan. That is, use fresh pork bones, trotters, elbows, and chicken stewed into fragrant milk soup, put it into the bowl, with a condiment, and add the cooked water to the surface. The noodles in the milk soup are a household name. The most popular. Even in the surrounding area, only the sheep horse check the slag noodles can be compared with the milk soup noodles. Milk soup noodles are named after noodle soup. The shop put the pork bones and chicken bones in the pot the day before, boiled it with a small heat, and kept it in the early morning. The soup was white and salty. At this point, the aroma of the strand of lids will come. Boil noodles with this milk soup, plus shredded chicken, sauerkraut pork, etc., which tastes very delicious. Milk soup noodles are traditional local foods. That is, use fresh pork bones, trotters, elbows, and chicken stewed into fragrant milk soup, put it into the bowl, with a condiment, and add the cooked water to the surface. During the Republic of China, the county people (named Ai Chunting, because of the body's obesity, the raw nature of nature, and joking with others, so it said.) Operation development has a history of more than 60 years. There are hundreds of foods operating the food in the county. In addition, there are further development in terms of varieties, such as the chicken silk Shaozi called "chicken silk noodles", such as Sanxian Shaozi's "Sanxian milk soup noodles" ... and so on. On the basis of inheriting this traditional craft, Peng Yueming took the lead in sophisticated work and honesty. One of the elderly for more than forty years of his hometown because of going to Taiwan, he went to Peng Yuingian to eat milk soup noodles. Not greasy and chewy. Unlike traditional snack milk soup, the soup used in stewed chicken milk noodles In addition to using fresh pork bone, trotters, elbow and other materials, the special thing is that the old hens are added to the native chicken that is opened and placed in the mountains. The amount of activity is large, the sun is sufficient, the meat is delicious and tender, and the nutritional value is high. The raw materials are all acquired native chickens in the township of mountainous areas, and they are specially selected with neat feathers, moderate size, and they are called magnificent. They are struggling in their hands. Choose good raw materials, and then practice craftsmanship. At 2 am every morning, the guys will be washed with water and soaked with water, then boiled with fire to remove the blood bubbles, pour the blood, and re -add cold water to cook slowly. Always boiled until the chicken became shredded and pork skin to cook tofu. At this time, when the lid was lifted, the soup changed from Qing to the white, and the strong aroma came. In addition, eggs made of eggs made of flour, the surface of the surface is chewy, and the taste is good. It is also one of the reasons why stewed chicken milk soup noodles.
three cannons are the famous traditional specialty snacks in Sichuan region, which are mainly made of glutinous rice. Because when throwing glutinous rice balls, the three cannons are like "projectiles", and the sound of "Dang, Dang" is divided into "Iron cannon", "artillery", "gun cannon", hence the name "three cannons". It is accompanied by "Old Yin Tea" when eating. The three artillery has the characteristics of sweet, delicious, not greasy, sticky, and scum, and it is cheap. The main ingredients of the three cannons are glutinous rice, brown sugar, sesame, soybeans, and the taste is sweet. Three cannons are not cold food. When selling, put the well -made semi -finished products into the pot until the stove is insulated by micro -fire. When eating, three cannons are made of glutinous rice. Some of the special sales forms of "的 特". Because there are only three crickets each (plate), and now the hot pot is grabbed a large puppet and divided into three small crickets, the current score is pushed to the center of the chopping board. When the sound of the metal sound was emitted, only three "bang bang" was heard. Sanzhuang had already flew into the bamboo bumps on the opposite side and rolled into the bamboo bumps with sesame powder and soy flour. ((Picked up into the disk (at this time, 糍 糍 has naturally wrapped a layer of powder), and then poured the thick juice and sent it to the diners. "Three cannons" are named here. This kind of "performance" scene that can only be seen in the "catching flower party" is soon accepted by Chengdu's delicious and fresh public. It was called the hegemony of the meals and the fruits of the jellyfish and sugar oil at the time. Three cannons are not cold food. When selling, put the well -made semi -finished products into the pot until the stove is insulated by micro -fire. Anyone who eats three cannons in the past knows that the three puppets in the market still feel slightly warm at the entrance. It has the characteristics of sweet, delicious, not sticky, non -sticky, and scum, and it is cheap. 1. Wash the glutinous rice, soak it for 12 hours, then wash it, pour it into the steamer, steam it with high heat, sprinkle 1-2 times in the middle, and then turn it out of the wooden barrel. On the cover, after the water enters Mine, use a wooden stick to become a ravioli. 2. Put brown sugar in 300 grams of clear water and boil it into sugar juice. Fry the sesame and soy beans and grind them into fine powder. 3. The ravioli ingredients are divided into 10 copies, and each portion is divided into 3 puppets, that is, divided into 3 times with hand, continuously throwing the wooden plate, making three noise and bombing in the dustpan with soybeans, so that each pile is evenly wrapped in evenly Put the soybean noodles, pour sugar juice, and sprinkle with sesame noodles.
The special food of Chengdu, have you eaten it?
Note: This picture comes from the Internet
I have traveled to Chengdu several times. When I went to Chengdu for the second time, I listened to the local people Amway and said that there was a bus. Basically, every time I arrived, there would be a well -known restaurant and restaurant. Bus, you can eat it back. So I went to try this road.
The routes of the bus are 154, which can be said to be a very simple and simple all the way. The models are not large. After getting on the bus, you can follow the bus station for food.
If according to the statistics of netizens, there are a dozen kinds of dishes worth eating on this road, and each store has each characteristic signboard. Of course, I couldn't eat a dozen meals a day, so I picked a few sites to find it.
After eating three or four, these are very deeply impressed by me.
The first is the Mingting Hotel. Mingting Hotel is a well -known local flies restaurant with many traditional old Chengdu dishes. My favorite is their stir -fried rabbit meat and brain flowers.
The rabbit meat and green peppers. After the fire exploded, there was a charming smell, which was very chewy and was a very good dish. Needless to say, the brain flowers are still hot when they come up at one end. A spoon scoop up and put it in the mouth.
, in addition to the Mingting Hotel, what also made me remember is the pot helmet in Wang Ji pot helmet. I bought a brown sugar pot helmet and bite it. The syrup flowed out. Coupled with a bowl of their fat sausage powder, one meal, cheap consumption, in exchange for the ultimate enjoyment. It is said that their customers are lined up.
In addition to the above, there are many other restaurants worth eating in bus 154. If you want to go to Chengdu for a food trip, you may consider taking the bus.
There are many foods in Chengdu, pink chicken, cold rabbits, three major cannons, sweet water, hot pot and other foods are all popular foods in the local area