The words written in front

In Chengdu, there are many things worth leaving behind
Giant pandas are simple and cute
The bustling fireworks in Tai Koo Li
There is also the provocative nine-eye bridge...
But in Chengdu, which is famous for its food, delicious food is the highlight. In the hot pot restaurant that is full every day,
In the streets and alleys with the essence of food
Everywhere leaves behind the backs of Chengdu people who love eating
I like to travel through the streets and alleys of Chengdu to find qualified and authentic delicacies...

Cobblestone Fish Hotpot

The blooming land of abundance has many flavors and delicacies that stimulate the taste buds. On Zhimin Road, a food gathering place in Chengdu, the fish husband and fish baby have created the most "free and easy" way to eat fish, refreshing the experience and enjoyment of eating fish. The illusion of entering the door is like arriving at an aquarium. The aquarium is full of fish, silver carp, black fish, river tuan, tilapia... whatever you want to eat!

Walking into the store, I felt very cordial. Under the warm light, the gray walls, wooden benches, coir clothes, bamboo hats, and small wine bottles all seemed to have met before me. It was as if I had come to the home of a leisurely fisherman on the land of Bashu.

Kimchi jars can be seen everywhere, capes and straw hats, coir hats and straw sandals hanging on the wall, peppers and garlic hanging to dry, and folk and traditional paper-cutting paintings, whether it is the fishing net decoration on the ceiling or the decoration in the store, are simple and elegant.

There are a total of 3 flavors at the bottom of the pot. The classic red pot is the store's signature, and the lemon and ginger pot is not spicy and suitable for all ages.
If you want to taste different flavors, I chose two kinds of long-legged frog and fish.

Hot pebbles at 300 degrees are poured into the pan, then the beautiful frogs, ingredients, and then the secret soup base are added... The spicy pot bottom made of rapeseed oil is mixed with the soup base made of big bones, and under the hot pebbles, a hot and exciting aroma burst out.

Fat long-legged beautiful frog! Take the big pieces out of the pot and put them in your mouth. All the tender meat is put into your mouth. It is spicy and sweet, making people unable to stop shouting spicy over and over again!

The unique spicy and delicious aroma of red oil is fragrant at the entrance. It has an authentic Sichuan taste and is extremely delicious!

Of course, when eating hot pot, you can't get rid of the original soup. Add a spoonful of the original soup to a fish plate with small ingredients such as chives, chopped peanuts, soybeans, fermented beans, etc., to instantly stimulate the aroma of the seasoning. The key point is to change the plate without adding money!

Before eating fish, try some classic cold dishes and snacks.
Tongzi cake and steamed orange buns suitable for all ages, fisherman's crispy meat with wine, secret soaked radish for appetizers, sweet secret tomatoes, and 20+ snacks, cold dishes, and desserts at your disposal. What's interesting is that the snack table can be rotated, which is convenient to pick up vegetables and circles around the hot pot.

The jelly is full of ingredients, and the seasoning looks very delicious ~ the taste is tender and smooth. When you eat it in your mouth, it feels sour, spicy and cool. I can't help but want to eat it all the time!

The glutinous rice cake made with black rice is a bit different from what is eaten in other places. The black rice cake that has just been cooked is very soft and glutinous, and it is basically a must-order at every table.

The boneless chicken feet are paired with delicious and spicy red pepper oil, which is appetizing and is slightly sour in the spicy. Serve with wine with good dishes, small crispy fish bones and crispy meat, dip them in chili noodles and eat it hot. It will still be steaming when you bite open ~

Then the bottom of the pot filled with pebbles was served, and the slices of fish were pushed onto the pebbles. The fish made a sizzling sound when it touched the pebbles. Then, the soup base was poured in, covered and braised, and it was quickly ready to eat.

When you lift the lid of the pot, the steam rises, and the rich aroma comes to your nostrils. The pot of fish is ready again. It is time to start.
Pineapple, lemon, and ginger are added to the bottom of the pot. The fish slices cooked in the lemon and ginger pot are white, white and tender, allowing the natural aroma of lemon to wrap the fish slices and slide into the mouth, filling the mouth with fragrance.

The freshness of the fish and the fresh and slightly sour taste of the lemon blend without any dissonance. Use a spoon to stir, and the salty and sour ginger underneath seeps in and joins with the lemon juice. The umami flavor slowly enters from the tip of the tongue and deepens in the taste buds. I don't want to stop chopsticks!

Endless delicacy
Waiting quietly for your taste
You can try more delicious food ways...

In the busy city, although the scene of "buying fish on the boat and cooking them fresh" has disappeared, fishermen and fish are inheriting fisherman culture in this way!

After the winter solstice, the weather is getting colder and colder. How can we avoid hot barbecues in the earth-shaking winter? A group of people sit around the stove roasting the fire and eating meat, which is simply amazing! If you want to eat meat well, you must have a serious Xichang braised barbecue! The little fragrant pig roasted on the fire and dipped in the chili noodles made me drool just thinking about it.

Hualun Barbecue is a very representative delicacy in Xichang. The authentic Hualun Barbecue originated from the rough and simple folk diet of the Yi people in Liangshan. There are many Xichang Huodian barbecues in Chengdu, but some locals have eaten them and think they are even better than Xichang's. There is nothing more than Drunken Xichang!
Located on the 3rd floor of Hongyunyue Street, there are large open-air dams and wall-built "small private rooms".

Changing the rudeness of smoke and smoke from Xichang barbecue in the past, Drunken Xichang uses grid charcoal roasting, and each table has a special smoke absorber to avoid the smoke from the barbecue.

The brazier is the minimum respect for Xichang barbecue. The charcoal used has a feeling of returning to its original nature, so that the grilled food is more authentic. The aunt is responsible for cutting, arranging, roasting and turning. She is not worried about not having enough heat or being burnt. She is simply too good.

Surrounding the stove, while waiting for the long stick to be roasted, the first choice is to have a portion of wrapped tofu. Green onion segments and red sea pepper noodles are piled on the roasted wrapped tofu, and the appetite is full. The tofu is covered by coriander and folded ears. It is soft when you hold it, and you bite it down in one bite. Your mouth is filled with the tender breath of tofu, with the coriander and folded ears, making the flavor more plump.

The secret dipping sauce is very distinctive. The peanuts and sea pepper noodles in the dry plate are processed very carefully. In addition, it is also served with plum sauce, balsamic vinegar plate and kimchi three-gram dressing, which can be served with different dishes.

I love the bamboo skewers of piggy meat. I cut them into big lumps and put them on the shelf to roast them. It is full of Q bombs. The meat aroma can stay between the lips and teeth, mixed with the simple spicy peppers, like small fragrant meat dancing on the tongue.

In addition to bamboo skewers, there are also many signature must-order dishes, such as deadly roasted eggplant, drunken shrimp, original flavor little pork, pork belly, etc. The store pursues plateau Wujin pigs native to the Yi area as ingredients. They are shipped from Xichang to make the delicious food more authentic! Cut the pork belly into large slices, roast it semi-burnt, and dip it on a dry plate to make it dry and fragrant.

When the ingredients were placed on the stove and roasted, it made a "zi-la-zi-la" sound, which instantly aroused our desire to eat meat in large gulps.

Wild shrimps freshly fished and shipped from Qionghai were still dancing around in the tableware when they were first served. They were covered and stewed for a few minutes. The shrimp cubs were slowly drunk in cooking wine and various secret sauces. Remove the lid and send the drunk shrimp into your mouth at light speed. While chewing it, you can still tremble in your mouth. It smells delicious and spicy!

The quail eggs, nicknamed "Sichuan-style egg tarts", were slumped in the tinfoil cup. After some roasting, you could smell their delicious aroma.

The eggplant is roasted and served, soaked in cowpeas and folded ears to enhance the flavor. The taste is really out of place, and it tastes better than what you eat in Xichang.

Shells of this size are really rare in Chengdu. The shell meat with special sauerkraut and soup is full of sour and spicy taste. The key is that it only costs 15 yuan. No wonder it is booked out early every day!

The whole pheasant is first rolled over on the oven and roasted. After it is cooked, it is served on the table. The roasted oil beads are blooming and the surface is slightly burnt. The chicken is crispy on the outside and tender on the inside, making it particularly fragrant.

Oil shabu is a unique way to eat in Xichang. There is clear oil, green pepper, pepper and green onions in the shabu pot. When it is boiled, beef, tripe, squid and yellow throat are directly shabu in it. The one is tender, the other is crisp, the other is fragrant. It is not greasy at all!

The roast meat made a sizzling sound, and a drop of hot oil slowly slid down the lines of the plump meat. Regardless of the heat, it took a big bite with one bite. The delicious taste reached the tip of the tongue and the aroma of meat in the mouth. No wonder people in Xichang in Chengdu all love it. Come here to taste the flavor of hometown.

As the saying goes,"the market hides all flavors, and the aroma of meat hides in the deep alleys." The old streets and alleys are full of down-to-earth life scenes. There is Niantou Market Hot Pot, which adopts a unique hot pot set meal form, fresh and natural ingredients, a nostalgic and retro dining environment, and a people-friendly price that deeply touches my heart!

Tang Zi, which was not too big or too small, was particularly down-to-earth. He bid farewell to the gorgeous scene and did not have the domineering aura that a hot pot restaurant should have. The wide benches, square tables, enamel bowls, and bamboo dustpans seemed to have returned to his childhood era.

The store is full of the atmosphere of the market. The gray brick walls are covered with posters of Hong Kong and Taiwan celebrities in the 1980s and 1990s, and there is also a whole wall of street and street famous brands, giving a sense of age. Dustpan, bamboo frames, old-fashioned teapots, and cups can be seen everywhere, full of nostalgia. Sitting by the window and making hot pot with friends, cars outside come and go, quietly enjoying the slow old times in the old streets.

"Youniantou" means that there is always something to cook in the pot, and there is always something to pick up on chopsticks! In an era when everyone was not rich, it was a good wish for life.

There are three types of pot bottoms: red soup, mushroom soup and tomato. The pot bottom is served and cooked immediately. The base is rich. The aroma of cooking will only be known after you smell it! The rolling picture of red oil and the screen make people's appetite exciting!

For foodies, the most difficult thing about eating hot pot is that it is difficult to order if there are fewer people, or if you want to eat more, you have to worry about the price and portion. However, you will not have such troubles in Youniantou Market Hot Pot. Each of the four value-for-money sets contains several special dishes from Youniantou. The meat and vegetables are properly matched. The hot pot must be ordered, boiled pork, and balls., all included, making it simple and convenient!

The most important thing is that it is delicious and not expensive. Order a set meal for ten people with 57 dishes, which is more than enough to eat. Including the bottom of the pot, the average person is less than 50, which is cheap and authentic.

The large dustpan full of dishes and the enamel bowls and plates for holding vegetables abandon the unnecessary dishes and careful decoration, returning to the original feeling.

Youniantou uses Eagle Tea as the soup base. People in Chengdu all know the effect of Eagle Tea in clearing heat and relieving fire. When used to make the soup base, it will not get angry even if you eat spicy food, restoring the freshness of drinking tea in old hot pot restaurants.

When I put the vegetables on the table, I realized that there were so many vegetables that I couldn't put them down! This table full of dishes makes people can't help but swallow their saliva, and they feel sorry for themselves until they finish them!!

The brown sugar cake is fried until the outside is burnt and the inside is glutinous. The crispy shell is wrapped with a layer of delicate brown sugar, which can neutralize the spicy pain. It is soft, glutinous and tenacious, making people unconditionally pampered.

The oil is thick and the ingredients are spicy and mellow, making people drool between their lips and teeth. Soon, the butter is dyed red, and the rich fresh and spicy flavor comes to your face. It seems that people's appetite is overwhelming. They just want to quickly put the marinated beef into a red oil pan and cook it.

Accompanied by the sound of "gurgling" bubbles, the air is filled with the hot aroma of butter. When you pick up two chopsticks, the flavor of Chengdu will appear on the tip of your tongue! Look at the surface of this tripe, which is full of small grains. It is boiled and scalded, absorbs a lot of juice, and is crisp and delicious!

Fat and lean fat beef is also indispensable for eating hot pot. The cooked fat beef is curled into a ball, oily in color and soft in taste.

After being wrapped in red soup, it retains the aroma of the meat itself. I like the feeling of putting the soup into my mouth most. It is crispy with a touch of softness, and the spicy taste gradually spreads on the tip of my tongue. It is so enjoyable!

It is the flavor of the market inherited by Chengdu. It is worthy of the warmth and popularity on the streets and sides, and can also bear the interest of petty bourgeoisie. Youzou is such an inclusive existence. After eating so many hot pot, I still couldn't beat this memory in the end!

As an authentic Chengdu Chuanchuan Fragrance, there are countless branches on the roadside across the country. Although there are a large number of branches, the overall style is probably uniform and can be called "nostalgia"! Regardless of spring, summer, autumn and winter, the queues are full for a long time, and they are regarded as a holy place for countless foodies to check in. If you want to eat skewers, the first thing that comes to your mind is the roadside.

In the 1980s, in order to make a living, some people set up stalls in nearby lively places such as shopping malls, theaters, video halls, etc., and used bamboo sticks to string dried beans and rabbit loins, which were cooked in a stewed pot, dipped in spicy seasonings, and the strings with rich flavor, rich dishes, and cheap and beautiful food were deeply favored by the local people. There is an endless stream of "delicious mouthfuls" who come to eat them every day. The roadside records the scarcity and abundance of that era through the form of specialty themed shops.

The wall painting decoration of the drama set reproduces the appearance of Chinese cities in the 1980s, with the canteen with green paint and red letters, and the slogan "Let some people get rich first, and each couple will only have one child"... Those elements of the times that have long disappeared are well restored on the roadside.

Once upon a time, bungalows were everywhere, and there were no vehicles on the road. Riding a bicycle to school and school was the simplest happiness. If you could give one and fifty cents pocket money, go to the canteen with your friends to buy a snack or drink a glass of soda, it would be the happiest moment of the day.

Not only that, there are also a variety of childhood snacks in the store's canteen. When eating Malatang, try some Mimi Shrimp Strips Monkey King Pills. It's also excellent ~

The lively hall is filled with small blue tables and chairs. At a glance, it really feels like sitting on the roadside and eating kebabs. It seems that people can travel through old Chengdu at once, when the materials were not abundant. In the era, you can get great satisfaction through simple ingredients.

In the food cabinet, there are nearly a hundred varieties of bamboo sticks neatly placed, each with seasonal delicacies. The combination of meat and vegetables is rich and frugal, each takes what it likes, and the food is cheap and beautiful. Walking around the vegetable market on the roadside with a dustpan, you can take whichever you like, feeling like buying groceries.

Green bamboo shoots, black fungus, potato chips, as well as my favorite tender beef and seaweed seedlings. If you haven't eaten it, I highly recommend you to eat it!

There are only traditional pots and classic pots on the roadside. Not making slightly spicy is the boss's last stubbornness. The secret spices exude a unique aroma after being boiled in the broth. They are spicy but not dry, fragrant but not greasy. After a long time, the taste is still as hot as ever.

In the fragrant and spicy red oil pan, thin bamboo sticks are strung with tripe duck intestines and yellow-throat beef palm treasures...

The original beef is tender and fragrant, and the beef grains in the Q bomb are a small bomb that ignites the taste buds. I can't wait to eat a hundred skewers here!

The bones in the palm of the palm are soft and tough. When fully cooked in red oil soup, the juice will be abundant in the mouth. Once bitten, the juice will burst into juice, and it will still be crunchy!

Minced soybeans and peanuts + secret chili noodles + boiling raw soup base dip plate, stir well, dip in the skewers and eat it, it will be a fragrance, this is called hometown flavor.

In addition to skewers, there are also some special dishes in the store, such as beef, brain flowers, tripe, flower shells, etc. Each small plate and small butterfly is served neatly. The brain flowers are soft and tender, and the beef is delicious. It's so tempting!

With the standard brainstorming, those who love it will love it very much, and those who don't love it will fall in love sooner or later! After treatment, the brain flowers have no fishy smell at all. They are soft and tender like tofu in the mouth. After combined with the secret seasonings, I feel like I can have another ten bowls!

Braking tripe is an important event not to be missed! The crispy tripe and dipping ingredients are fully stirred until the taste is delicious.

In the past, when eating Maocai, I would eat it squatting on the roadside. In order to retain memories, the name of roadside tender beef was also preserved ~
Tender beef tastes tender and tender with a little tenacity, and it is also a must-order for vegetables on the roadside!

It's winter, and there's nothing more humane than sitting around the stove, eating skewers, and chatting regularly.
Rolling along the roadside with the smoke of the world warms from your stomach to your heart.

In Chengdu, there is a road that almost everyone knows about. It is the "Jianshe Road". On weekends and holidays, looking down the road, it will be crowded with people.
Jianshe Road will always be a favorite for those who eat food. Eat on the street until the end of the street, and support the wall when eating. The new online celebrity store "Liu Su Pai" has a super hot business! Whether it is a lazy cancer patient or a carnivore, it can cure your stomach in an instant!

It is not because of its great reputation that it can become popular on Jianshe Road."Change new oil every day" has been the brand's slogan and label for more than ten years, making people feel safe and happy.

There are no in-house meals in the store, queue up to buy and eat while walking, or stand directly at the door of the store to bask in the sun.

Fried pork ribs, fried crispy meat, fried palm treasure, fried apricot mushroom, fried fried freshly fried and sold immediately. A round comes out in a few minutes. Each dish is fried separately, and the amount is especially sufficient!

The frying process has a fixed oil temperature and time control, and each serving is fried separately. Remove immediately after frying until golden brown without scorched to ensure that each serving will be crispy on the outside and tender on the inside.

Crispy pork ribs are the treasure of the store and the star item with the highest order quantity! It was just that I was powdered by it, and after eating it, I began to miss the crunchy taste.

Eat it hot within 5 minutes of frying. Select the pork ribs, add secret garlic spices, marinate it to taste, then wrap it with a layer of special powder, fry until golden and crispy. The pork ribs are tender and crispy with the skin. It is a perfect match!

There is also a fried treasure in the palm that is golden and crispy in color. It has a little meat and a little crispy bone. The timing is just right. Sprinkle on chili noodles and pepper noodles. It is completely non-greasy and satisfying.

I highly recommend this crispy steak partner ~ Hawthorn Joy. Hawthorn flavored drinks are not sweet, but they relieve both boredom and spiciousness!

Watching people coming and going on Jianshe Road, eating the taste of childhood, quietly experiencing the leisurely culture of old Chengdu, in the cold winter, Liu Su Pai warms the heart, and delicacies such as ribs, meat strips, palm treasures, and apricot mushroom comfort the empty stomach...

Cold winter is the most suitable time to eat meat and drink! There is nothing that cannot be solved by a barbecue. The construction road of the food street is finally open for barbecues. I think this is the best place to store calories!

The gold-lettered signboard on a white background is very eye-catching. The store uses a large area of Chinese red and retro green contrasting colors, making it fashionable and atmospheric.
It's not fancy, but it shows the domineering nature of the barbecue.

I smelled the aroma of roasted meat before I even entered the door. Life is like this. The red tone on the wall coupled with the golden Chengdu dialect is really different.

Different from conventional barbecues, Deji uses naan pits that originated in Xinjiang, which is smoke-free and environmentally friendly. Compared with charge-grilled barbecues, the water will not be excessively lost, and it is grilled to a tender outside.

Hang the kebabs on the wall and braise, maintain a constant temperature and seal the mouth of the jar for braise. This not only allows the ingredients to be evenly heated in all directions at 360 degrees without dead corners, but also locks in the delicious taste of the meat itself to the greatest extent.

The boneless chicken feet are simply a blessing to laziness and cancer. The red, green and green coriander looks very appetizing. The spicy taste of garlic and the authentic spicy taste of millet are combined with lemon brew. The spicy taste is a little sour and refreshing. It is very delicious, and I still have more to eat after one serving.

Drying shredded potatoes is very interesting. The shredded potatoes are hung long on the shelves. The appearance is very characteristic. The sour and spicy shredded potatoes are just enough to relieve the closeness of the meat. When eating this dish, you must cut it a few times. Otherwise... no matter how you pull it, you can't see the end!

There are many types of kebabs, mainly beef and mutton, mutton and pork belly are also great! This kebabs is very different from ordinary barbecues. The meat is tender and juicy, and the flavor of the meat itself will not be covered with too much seasoning.

The meat texture is clear. The thick meat has flexible tendons and is chewy. The slight black pepper flavor and the gluten of beef are intertwined between the lips and teeth. The taste is very unique.

I feel that all the dishes are delicious. The secret pork belly kebabs are delicious between fat and lean. My favorites are vegetarian mushrooms and red peppers. They have a unique umami flavor, and the water juice from the stewed and roasted is rich and super refreshing.

The seemingly unattractive baked steamed buns have lost water on the surface and become crispy, but the inside part is very soft. It is perfect to eat when dipped in condensed milk. The sweet ones are very suitable for relieving spicy food.

There are also dips that must be praised. There are five flavors of ordinary spicy and spicy sea pepper noodles, plum sauce + vegetable juice + soybean sauce. Vegetarian dishes can be eaten dipped in vegetable juice. The most refreshing dips among them are mutton. You can dip them in soy sauce, and other meats can be dipped in plum sauce, but you also like to choose according to your personal taste.

I used to like to sit on the street and watch the owner of the barbecue stall keep turning the skewers sprinkled with ingredients and chatting in the rising smoke. Now, we who love to eat barbecue have a better choice ~ Enjoyment

There are many, many delicious foods worth eating in Chengdu...