This is my seventh year in Chengdu.
I come here intermittently several times a year. Every time I come here, I always go to the streets and alleys to find some delicious food. Many of Chengdu's market stories are hidden in shops after shop. These stories are integrated into the taste of every store in this way.
Someone asked me before, what is there to experience when I come to Chengdu
I think after reading this article, you may be inspired.

[One: The sense of ceremony from the 300-degree high temperature]

In Sichuan, eating fish is a very serious matter.
Sichuan has a lot of water and is known as the "Province of Thousands of Waters". Since Li Bing and his son built Dujiangyan more than 2000 years ago, it has become a land of abundance. Sichuan people have lived here by the water for thousands of years, and their long life has naturally formed a unique food culture.
They like to eat fish and fresh river food. This is the plot of Sichuan people to keep their lips and teeth fresh.

And on this day, what I want to take you to taste
Traditional and unique pebble fish hot pot

The original intention of fishing and killing now is to pass by the store and you can see the fish dancing in the water tank. Only when you see it can you eat with peace of mind.

Eating here is not only a delicious food, but also a kind of culture and inheritance.
In this way, the fishermen used these old objects to bring the profession of fishermen back into the public's eye. Perhaps this profession is far away from us now, but for those who live by the water, there will always be a sense of closeness and a sense of where the Jianghu is on board.

The word accountant brought people back to the past in one second.

Live fish are caught and killed now, transparent and open, and all diners can see it, so you can rest assured and feel at ease.
The master's technique is very skillful, but he has a feeling of "free and easy".

If you don't like fish bones as much as I do, be sure to choose Jiangtuan, tilapia or mullet.
The fish quilt slices should be even thin and thick, and wait for the pot when ready.

Soul dipping is indispensable, including coriander, onions, garlic, soybeans and hot sauce. Finally, add two spoonfuls of hot soup. The aroma of the soup and dipping is perfectly blended to stimulate the strongest taste.

The long-legged frog in oil and stewed, the bullfrog legs are very tender and spicy.

Honey tomatoes are most suitable to be eaten with fish hot pot.
The sour and sweet taste is cold and cool with the clear aroma of osmanthus. It makes it very high to eat one bite, especially after eating spicy food. The happiness index of eating small tomatoes is full points.

Black rice glutinous rice cake. The glutinous rice cake is wrapped in brown sugar and then dipped in a circle of soybean flour. It is soft and glutinous. It has a sweet taste when bitten down in one bite.

This is a ceremonial feeling from the high temperature of 300 degrees. Before starting the pot, a "stone runs" opening ceremony must be carried out.
The so-called pebble fish hot pot is to heat pebbles in the oven to a high temperature of 300 degrees, and then count the number of seconds and serve them on the table.
Our pot is long-legged beautiful frogs, which will last longer than fish, so the smoldering time will be longer.

The long-legged bullfrogs are all grown one by one, and the circle of the main pot slows down various snacks, such as steamed buns, crispy meats, jelly noodles, soaked radishes, etc.

The bullfrog absorbs the flavor of the soup, which is fresh, spicy and delicious, and is very delicious.
When you first picked it out of the soup pot, you can obviously feel the spicy taste. The bottom of this pot is a traditional classic red pot. It is spicy and delicious. It tastes great even if it is not dipped in seasonings.

After the ceremonial feeling of "stone comes to work" began, the fish slices that had been on standby for a long time were spread on the pebbles and made a sizzling sound. The fish slices are covered on the pebbles for this key "three-minute effect."

The sizzling sound of the fish at high temperatures is matched with the dense heat from the wooden barrel. The last part is poured into a secret soup base. This is a pot of fish hot pot that can be eaten.
This is the fishman's unique "fresh hot soup".

When you open the pot, the fragrance will come to your nostrils.
This pot chose a lemon and ginger pot. The special bottom of the pot is refreshing and ungreasy. Because it is not spicy, the elderly and children can enjoy it, making it a good choice for family members to have dinner together.
The fish soup has the sour taste of lemon, and after being neutralized, it creates a very strange taste that makes people can't help but drink a few more mouthfuls.

This was the first time I knew that lemon could collide with fish soup like this.
The fish is tender and smooth, and because it is handled very cleanly, there will be no fishy smell. While eating, you will drink the soup, returning to the original condition where your lips and teeth are fresh.
Fisherman Fish Zai is the place to eat fish hot pot and have the most Jianghu style.

[2. Authentic rural flavor from Xichang]

The first time I ate Xichang Huolan Barbecue was in Xichang.
I have always been curious why barbecue is called brazier barbecue. It wasn't until I was sitting in the open air in Xichang, smoked by smoke while eating that I finally understood.
There is really a bit of charcoal outside the Hualun Barbecue in Xichang. This is a delicacy belonging to the Yi people and a favorite place for local people to gather.

In the past two years, this delicacy has risen in Chengdu and has become a delicacy that outsiders are keen on tasting, and a good place for Yi people to miss their hometown. For me, my favorite thing is "Drunken Xichang".
Due to various reasons in the city, it is naturally impossible to use a real brazier for barbecue here. After improvement, it has become a net-shaped grill with electric heating wires under it, and a cover on the top of the table is used to absorb the smoke generated by the barbecue.
In this way, I will no longer have the embarrassment of being smoked while eating in Xichang.

On a winter night, the happiest thing is to sit around with a group of friends, drinking beer, eating barbecue and chatting.
With a round table, sitting around, and a dedicated staff to help with the barbecue, the happiness index will be higher if you don't have to do it yourself. Every table is equipped with a smoking machine like this, so you no longer have to worry about eating and going back to smell bad.

There are also people who specialize in roasting roast chicken outdoors. This is the characteristic Daliangshan Pliers Chicken. The ingredients come from Daliangshan. They are marinated in advance and strung on an iron frame and rotated 360 degrees to be roasted.
One of my favorite things about Drunken Xichang is that the ingredients used here basically come from Daliangshan.
In this way, the delicious food in Daliangshan is no longer inaccessible from a long distance. For people who go out to work in Liangshan, it is also the purest taste of their hometown.

The dips are still the ones I am familiar with. In addition to the dry dishes that Sichuan people like to eat, there are also chili sauce and plum sauce. Probably because I am not the purest Sichuan people, I have a special liking for sour and sweet plum sauce.
Plum sauce is really made from plums. Several plum cores can be seen randomly in the dipping plate.

The ecologically original flavor little fragrant pigs and the Drunken Xichang little fragrant pigs also come from Liangshan. Only by ensuring the original factory location can the delicious ingredients be guaranteed.
The little fragrant pig tastes very good, the meat is tender and tender, and the fat is roasted until crispy. It is wrapped in a layer of plum sauce while taking advantage of the charred aroma. It is sour and sweet and has the aroma of pork. It is really a blessing for meat lovers.

The cow tongue also needs to be challenged. The cow tongue quilt is made of very small pieces and quite thin. When it is placed on the iron frame and roasted, it will constantly make a sizzling sound. The cow tongue is a yak tongue, and the ingredients also come from Liangshan. What you eat here is an authentic Liangshan flavor.
The cow tongue needs to be eaten while it is cooked this morning, otherwise the tongue will be too old and you won't be able to bite it.

Under the iron frame is burning charcoal, and on the iron frame is grilled meat of all kinds. Beef, pork, corn, etc., you can roast everything you want. The charcoal was burning, but the rising smoke was not strong. It was sucked up by the smoking machine above our heads. We sat outdoors and didn't feel too cold due to the temperature of the charcoal brazier. At this time, we ate barbecue. It's the most comfortable.

Nowadays, you can not only roast meat, but also eat it in a flash. Just check the oil shabu set meal. The base is mainly oil and some spices, and it is served with tripe, beef, yellow throat and squid flowers. These dishes are all needed to be eaten in a flash. At high temperatures, it is up and down, and it is picked up and eaten accurately by counting the time. The taste is the best.
These ingredients have been marinated in advance and the taste has long been absorbed, so the taste is great when eaten rinsed.

Eat it in rinse, as you can see.
You can barbecue and eat it in a flash. In the future, you will no longer have to worry about whether it is better to eat hot pot or roast meat tonight.

A large string of small fragrant pigs with bamboo sticks. The meat quality of the little fragrant pig is delicate, tender and delicious, and fat but not greasy. It is strung with bamboo sticks and then baked. It is green and environmentally friendly, and has a very experienced taste. These barbecues are all very particular about the time and heat of the barbecue. They taste best when they have just been roasted. They are tender and delicious, fat but not firewood. However, I prefer to squeeze the oil dry to the extreme when it is slightly roasted, and the fat meat is roasted until it is very fragrant. At this time, I can eat it wrapped in plum sauce and eat it. It is so happy.

The face-looking contestant in the barbecue category must be this grilled quail egg. Put the quail eggs on the grill one by one and sprinkle with a little chopped green onion. I like to eat them semi-cooked. The egg yolk can still drip down with a gentle touch. Wrap them in one bite at this time, and I feel very happy. Very strong.

You also need to try a portion of the special wrapped paste tofu. It seems to be very popular in recent years to eat wrapped paste tofu. After the tofu is roasted, it is sprinkled with spicy noodles, chopped green onion and other ingredients. The outer skin of tofu is crispy, the inner surface is soft and tender, and the aroma of chili noodles makes people want to eat another piece.

The hot and sour roasted eggplant has a unique taste. It has both the soft and waxy taste of eggplant and the special aroma of seasoning. In addition to sprinkled chili noodles and chopped green onion, the final ingredients are also sprinkled with special folded ears. This is a major feature of Sichuan. Generally speaking, when it comes to Yunnan-Guizhou-Sichuan areas, few people can accept that taste.

Softly fried crispy meat and mushroom mushrooms. Crispy meat is a must-have regular dish in Sichuan for hot pot, skewers, barbecues, etc. The crispy meat here is also mixed with fried mushroom mushrooms. It turns out that the fried mushroom tastes so great.
The crispy meat is made of high-quality pork, wrapped in a secret dip, and bitten into it with one bite. It is crispy and delicious. It is one of the few delicious ones I have ever tasted.

Xichang Qionghai Drunken Shrimp, shrimp is a relatively common shrimp. Using drunkenness or vinegar drunkenness is equivalent to marinating the shrimp. From the shrimp that is still alive and kicking to the finished product five or six minutes later, try this special dish still requires some courage.
However, because the seasonings are very well made, the taste is very unique. It is different from the dishes we usually eat. If we are not very resistant, we can try everything, and it may open a new era of food.

Bake the shells. There are many ingredients in the shells, including a lot of sauerkraut. The taste is similar to the sauerkraut in Northeast China. After roasting, you can enjoy them directly on the table.

Of course, the highlight of tonight is the whole roast chicken that we have been hanging on for a long time. The portion of this roasted chicken was so large that a group of eight of us couldn't finish it.
When the roast chicken was served, it was still whole, with a fork on its back. It looked very ceremonial. This somehow reminded me of Western people's Thanksgiving Day. They always eat roast chicken on this day. However, the method may be different from ours.

In the end, it was taken down by the staff backstage and then brought back. The chicken skin is grilled very crispy and does not feel oily at all. It is very delicious. Roasted chicken comes with its own seasoning, and people with a light taste can eat it directly. For example, I prefer to wrap it with a layer of plum sauce. The sweet and sour plum sauce is very greasy, so that you won't feel very guilty if you eat more roast chicken.
Drunken Xichang, the most Xichang. This is the most authentic Xichang cuisine, and the ingredients here are also the most reminiscent of the taste of hometown. This delicious food from Xichang is well known and loved by people in Chengdu. It's so good to taste delicious food without having to travel.

[3. Authentic old hot pot full of market flavor]

If you want to talk about Chengdu's urban aesthetics, you must not talk about Chengdu's urban life. Chengdu's delicious food is hidden in the small shops on the streets and alleys.
In Chengdu, many inconspicuous shops hide big flavors. People who come here not only taste delicious food, but also eat authentic Chengdu lifestyle. Youniantou Chengdu Market Hot Pot was born in such a cultural background. It restored the scene of Chengdu people eating hot pot in the 1980s and 1990s online. Perhaps this city is changing with each passing day, but these delicacies that inherit culture are still recording some past memories for people.

At first, I didn't know what the word "Nian" meant. For outsiders, it might be difficult to understand the meaning. In fact, it is a Sichuan dialect, which means the same meaning as us eating vegetables.
Taking such a down-to-earth name is vivid and picture-like. When eating hot pot, this should be like this. Everyone sits around a table, each person puts a chopstick into the pot, and each person takes a chopstick.

This house is opened in the market, with Niantou Market Hot Pot. There is no lavish extravagance or luxurious decoration. Some are memories of past years, and some are strong fireworks.
Here, in the authentic hot pot, the familiar Chengdu flavor is produced with two chopsticks.

It is a small square table, a special rack for dishes, and relatively close seats. People who come here to eat hot pot like this close atmosphere. It's like going back to the past, and they can still chat with each other while eating.

You can pick up the dipping ingredients and have a special dipping area, which is mainly the standard for oil dishes. However, for someone like me who likes vinegar dishes, vinegar and oyster sauce are enough.

It is said that slightly spicy is the last compromise of Sichuan people, but in view of the recent cold, they resolutely chose the duck pot, with a sweet and sour tomato pot on one side, and a butter and spicy pot on the other.
This pot is red and it looks very appetizing.

The very popular porcelain jars, small enamel bowls, and simple and simple objects in the 1980s bring endless memories of the past.
I like their brown sugar glutinous rice cakes very much. They are small round balls, glutinous and sweet, and wrapped in a circle of soybean flour. It is really the best snack to go with hot pot.

Tripe is a must-have thing to be done for boiling hot pot. Tripe is boiled at all times and must be kept at the time. In this way, the tripe that is boiled not only absorbs the taste of the bottom of the pot, but is also very crisp, tender and smooth, and is very delicious.

Maybe after living in Chengdu for a long time, I can accept the brain flowers I didn't like before.
When brain flowers are boiled in hot pot, they can indeed stimulate different flavors. The brain flowers are soft and have a very good taste.

The dustpan is used for serving dishes, and small plates of dishes are served here, which is quite interesting to see. Many dishes have been marinated in advance, so they will taste more, and the taste of cooking hot pot will be better.

I especially like their shrimp dumplings. They are all freshly made and the taste is really different from quick-frozen meatballs.

Bowl after bowl, the entire table is filled, which can be said to be the "Manchu and Han feast in the hot pot world." There are many varieties of set meals we want, including basically all kinds of dishes, including meat and vegetable combinations, meatballs, shrimp dumplings, and sausages.
8-9 The set meal for each person is only 299 yuan, which can be said to be delicious and not expensive

One of my favorite things is that the dishes here are all moderate in size, so that even if there are few people, we can taste more varieties. This perfectly solves the problem that we want to try every dish every time we eat hot pot., but it's embarrassing to have a big heart and a small stomach.
When eating hot pot, dipping plates are very important. The self-service dipping plates here can perfectly meet everyone's needs. Sichuan people like oily plates, but I love vinegar plates.
When the hot pot boils, it is steaming hot, watching the soup bottom in the pot rolling, chatting, and enjoying the happy little time in winter.

[4·Malatang with nostalgia and retro themes]

Go to Chengdu and want to eat skewers. Where should I go?
answer
[Malatang on the roadside]
Why choose the roadside?
there are two reasons
1. The taste is good, it is a very authentic old taste of Chengdu
Second, the decoration is very tasteful and full of retro nostalgia. When you come here to eat, you will taste it, but you will not taste it.
Then I have been back in Chengdu for so long, and it's time to make a date. Walking

It's still a familiar environment, familiar tables and stools, and familiar banners. It's just that it's approaching Christmas, and there's a little more Christmas atmosphere here. Christmas cards are arranged everywhere and there are many Christmas elements. This Christmas month is just a joy to watch.
Business on the roadside of Zhimin Road has always been very good. It is rare to encounter a time when there is no queue when the meal comes. This place is not luxurious, but it is very down-to-earth. It is no wonder that many people always come every once in a while.

There are many wall paintings on the walls, drawing scenes from the 1980s and 1990s. For those who have come out of these years, there are unique memories here and it is full of stories.

Every time I like the checkout counter here on the roadside and designed the canteen. It was like returning to the days when I was a student, when I couldn't make it to the canteen to buy snacks and water after class.
When people grow up, they will always miss their childhood days, just as we always like to miss our student days today. These simple pictures immediately evoke the past.

There is also a picture of the canteen in the wall painting

I can take as much as I eat. The variety is very rich, with both meat and vegetables. I was fascinated by the moment I arrived in front of the freezer.
Moreover, it is worth mentioning here that if you find a blank ticket when picking up the ticket, you can directly throw it at a special ticket collection office

In addition to signing, there are also various bowls of dishes, including tripe, duck sausage, and lunch meat. These dishes are finally priced based on the different color plates

The seasoning area is also quite abundant. A service staff will help bring dry dishes when you sit down. If you want oil dishes or vinegar dishes, you can make them yourself. There are many varieties that are completely at your heart.

There are two types of pot bottoms, classic pot and traditional pot. The classic pot has a lighter taste and will not be particularly spicy. The traditional pot is a beef oil pan, which will have a more authentic taste and an improved relative spiciousness.
If you can eat spicy food, you would recommend traditional pots, so that the taste will be more authentic. We chose a classic pot, mainly because I shouldn't eat too spicy food recently, so I'll make do with it.

The pot is not big, it's an old-fashioned cooking pot. I only saw this pot at my grandma's house when I was a child. I didn't see you again for more than ten years, until I was on the roadside, and it was pulled back to the past. It's time.
You can put the selected signature into the pot, turn the heat to the maximum, boil it, bubble, and toss and spin. The ingredients rolled in the soup, absorbing the original flavor of the soup, and the taste was abnormal.

You can turn down the heat after boiling. At this time, the skewers should be eaten early. They are fresh and spicy and accompanied by a trace of hemp. They are so delicious.
I like to remove the ingredients from the stick, then put them into a vinegar plate and roll them around. First, to cool down, second, to neutralize the spiciness, and third, I really like the sourness of vinegar. It tastes the best.

Small bowls of vegetables are also a specialty on the roadside. In addition to skewers, these can be ordered individually.
I ordered a bowl of thousand-layer tripe, which was covered with a layer of red oil and seasonings such as onions and coriander. Stir it to produce a thousand-layer tripe, which was still dripping with red oil, which looked very tempting.

The beef in the small bowl is also very good. There are potato slices under the beef. The potatoes absorb the taste of the soup and rake them soft and delicious. It is very delicious.
The size of this small bowl is just right, which can satisfy the taste without feeling that ordering too much is a burden.

Brain flowers are also a must-order. When served, the brain flowers are wrapped in sauce underneath and need to be stirred to see them.
Brain flowers are soft and very delicious. The taste is very unique at the entrance. You must try them.

There is a lot of garlic added to the flower armor, which is full of garlic fragrance.

When cooking the stick, the enamel cup for drinking water comes in handy.
The enamel cup should be a product before the 1980s. It is not familiar to our generation but not too unfamiliar. When I was a child, I always had one or two dogs at home, but they were much bigger than the ones here. This kind of thing that has a sense of the times at a glance has become increasingly rare with the changes of the times. It feels so wonderful to meet them again here.
The enamel cup holds the signature, so that the fire power of cooking the skewers is the most moderate.
This is the most suitable place to sit around a table with friends from student days, chat about stories on campus, and eat hot skewers of incense. In winter, no matter how cold it is outside, we are warm.

[Wu·Jianshe Lane, a snack street for students of Electronic Science and Technology University]

Where is the hottest snack street in Chengdu?
Outsiders may answer you "Jinli" or "Kuanzi Alley"
But locals will definitely tell you about "Jianshe Lane"
Because this snack street located near the University of Electronic Science and Technology is backed by the school, the more and more these gourmet shops are doing, and it gradually becomes a good place to taste.

Liu Supai can be said to be the new Internet celebrity store on this street. The store is not very big, but the decoration is very eye-catching and you can see it at a glance. The shops are mainly red, and Chengdu has a very heavy element and a very Chengdu style.

The background picture of Liu Su Pai's store has Chengdu elements. Giant pandas and face-changing are all very unique things in Chengdu. Generally, you can associate them with Chengdu when you see them.
The pandas here are so cute

There are still many flavors to choose from. In addition to the classic salt and pepper flavor, spicy flavor, and spicy flavor, you can also choose table sweet plum flavor, secret sweet and sour flavor, etc. Of course, if you want to try new flavors, be sure to try sweet and sour spicy flavor or exclusive flavor, with unique flavor.

When eating fried food, you must go with hawthorn joy. It can relieve boredom and spicy food. It is also very appetizing and can also promote digestion.

The ribs were hung in batter before frying. They were very thin and fried until golden and crispy. They were fried just right. They tasted best at this time.
This is a scene that has just been oiled, and the pork ribs are very appetizing when they are stacked together.

The shop assistant is very skillful. After bagging the bag, he carries the weight and then adds the ingredients according to the taste you choose.

When weighing, you can see the words "Use new oil every day" printed on the bag. Liu Supai adheres to the concept of using new oil every day, which ensures the health and hygiene of the food to a certain extent and makes people feel more assured when eating.

The clerk was skillfully spreading the seasonings and shaking them with his hands from time to time to make the seasoning more integrated and more uniform.

For hygiene reasons, all the shop assistants wear masks so that they don't have to worry about saliva problems. These small details are still very considerate.

Liu Su's platoon bag is also printed with such illustrations, which is very beautiful.

We ordered a portion of ribs and a portion of palm treasure. The ribs chose salt and pepper flavor, and the portion of palm treasure chose spicy flavor. I prefer spicy flavor, which has a stronger taste and more fragrant flavor. The salt and pepper taste of the ribs is relatively moderate. Because they are all freshly fried, they are crispy and delicious, and they can't stop eating one bite after another.
No wonder this small store is so popular here, the price is not high, and there are combinations to choose from, so it is very popular among students.

[Lu·braised roast makes eating barbecue healthier]

If I want to eat barbecue in winter, the best place I can think of is to stew kebabs.
Eating kebabs indoors, even in the cold winter, you can enjoy kebabs and drink beer to feel the summer temperature. If you don't drink alcohol, cola Sprite tastes great. You can also use it with hawthorn to relieve boredom, relieve spicy food, appetizing appetite and digestion.

The store is decorated very festive, mainly in red, and the walls are filled with sentences with Chengdu characteristics. The first thing that catches your eye here is the four large "Longmen Array". Perhaps these four words can only be understood by people here. In fact, it means that everyone gathers together to chat.

At Deji Braised Keb Shop, the most distinctive thing should be these pink painted braising barrels, a special braising room, where all the delicious food comes from. Boil at a high temperature of 220 degrees for 5-6 minutes. The braising of different ingredients is often different, and the meat will be more subdivided. Here, there is always a feeling of being in the north, being able to eat meat and drink wine and enjoy life.

The check-out counter is also a place to pick up drinks. In addition to soft drinks, there are all kinds of beers and white spirits available. As for what wine to drink, everyone has an idea in their hearts, and they just need to do whatever they want.

There is a big stick on the wall with the dipping method for stewed kebabs. The secret dipping method is paired with fresh kebabs. The taste is unique.

There is also one on each person's seat, which is served with four dips. The traditional dry dish, with chopped peanuts and chopped peppers blended with each other; the plum sauce is fresh and without meat, which is sweet and sour; the soy sauce has a strong flavor and is more mellow; Seafood sauce enhances the flavor and beauty. Each of the four dips has its own merits and should not be missed.

Thai tiger shrimp, the shrimp meat is large and firm, and the shrimp is relatively fresh and tastes good.
The most considerate thing was that the clerk took the shrimp backstage and helped us peel the shells before bringing it up. In this way, it satisfies the stomachs of lazy people like us. Those who like to eat shrimp but are unwilling to do it must come and give this a try.

My favorite cold dish must be this chicken feet. Because it is spicy, it is quite appetizing to eat before meals.

Speaking of this stewed kebabs, the most special thing is here. There are several large stewing stoves and special stewing and roasting methods that seal the aroma of the ingredients in the cans, and at the same time, they also lock the moisture and original taste of the ingredients inside, so the meat tastes firm and moist, and does not feel very firewood. The layers are relatively rich. Compared with barbecues, it will be healthier and will not be so angry.

The cold dishes are quite refreshing and the portions are sufficient, so it is still more than enough for several people to eat together.

Another major feature of Deqi is this shredded potato for drying clothes.
The shredded potatoes were cut with great skills, the roots were connected, and they were hung on the bamboo rack like hanging clothes. When we first served it, we thought it was noodles, but when we looked closely, we realized the clue.
The shredded potatoes are relatively spicy and have a spicy and choking feeling. The taste is quite good.

The kebabs are brought up after they are roasted. There are tinfoil baking plates on each table, and candle lights are lit under the baking plates, mainly for thermal insulation. Eating here will not be shrouded in the smoke of traditional barbecue, and the ingredients will not cool so easily in winter.
The meat is not seasoned too much to ensure the original flavor of the ingredients to the greatest extent. Finally, you can dip it in your favorite dipping sauce.

Zixiang bullfrog is a dish that has become more famous recently. The bullfrog is stewed and roasted in a whole string on a stick. The skin is crispy and the meat is tender, with a hint of spicy taste. It tastes very good.
I love eating bullfrogs so much, how could I miss it?

The colored peppers are crispy and crisp after roasting, making them very refreshing. Mushrooms are very moist and are very convenient to take one bite. Vegetables taste best with seafood sauce and do not look greasy at all.

Baked steamed bun slices are also one of my favorite ones. They are paired with condensed milk. The charred and crispy steamed bun slices are covered with condensed milk. The sweet milk aroma matches it very well. It is so delicious.

The meat is a very big piece. When it is first brought up, it is oily, steaming and fragrant. This is the most tempting time. Don't hesitate, just eat it immediately.

Potato chips and corn are also my favorite side dishes. When I eat too much meat, I like to change vegetables to change my taste.
The corn was carefully cut into small sections, and it was most convenient to poke it with chopsticks.
The emergence of strength gave me a different understanding of barbecue. It turns out that eating barbecue is no longer a standard feature on summer nights, but it turns out that eating barbecue can also become so healthy.
Therefore, Chengdu people have the most say in the word eat. Chengdu people love to eat and study. There are always some new things that allow us to continuously have a new understanding of the inherent things.

[Qi·Conclusion]

Chengdu has a lot of delicious food, especially in some less conspicuous small streets and alleys.
These most down-to-earth shops are often filled with our love for the world and the fireworks of life itself.
In this cold winter season in December, there are delicious food, friends gathering, and gossip
What a blessing.