Fly restaurants on the roadside are afraid that foreigners' stomachs are not used to it;
Chinese restaurants such as Daronghe and Caigenxiang have a sense of distance and lack the market atmosphere of Chengdu;
Pastoral impression, people's canteen and other new Sichuan dishes, thought the elders would like them?
So in Chengdu, what qualities should you have to meet the needs of young people from other places to taste Sichuan style?
At this moment, I remembered a very representative shop:
First, there has been a queue, and foreign tourists deliberately run far away to punch in;
Second, I must go to the restaurant for two consecutive years, and the hot search restaurant ranks first;
Third, it is a five-star praise on the Internet.
Line up at noon on weekdays to find out.
By observing this restaurant, which topped the hot search list for a long time, I formed a portrait of a Sichuan-style restaurant that young people from other places like.
Friends from other places eat Sichuan style as soon as they get off the plane. But Sichuan style has 24 flavors, not just spicy. If you want to collect them, you will have to take them from one place to another, wasting time and eating in a hurry.
So eating many varieties and patterns in one place is really a lifesaver ~
Want to eat something swimming in the water? Fish, shrimp, flowers, abalone and sons can all be eaten here.
I heard that the handle in Chengdu is very hot? Grilled fish fillets, pork nose tendons and pork belly are all served in handfuls.
Want to eat Sichuan dessert? Ice powder is not unusual for a long time. Red bean curd and sugar-stained tomatoes are the only way to relieve spicy.
The dishes in this shop are very varied in taste. Even if it is spicy, there are many kinds.
In particular, there is a hot and sour "loveless frog". Just seeing this pickled sea pepper on the surface, the saliva will be combed out.
The most distinctive spicy food in Sichuan is dried sea pepper. Is there any objection? They use this "streaking shrimp" dried sea pepper festival to flavor it. Before serving, the chef poured hot oil on it, and the smell of dried sea pepper came out.
Their specialty grilled fish fillet er is spicy and belongs to the upgraded version of the last one. The compound taste of hemp and spicy is very strong, and the more you eat, the hotter it becomes. It is the kind that Sichuanese say "not spicy" to foreigners, and foreigners are unconsciously dumped.
Many friends from other places don't understand the beauty of dried vegetables when eating skewers, so the chef directly added Chili noodles when mixing rabbit loin. The Chili noodles used especially remind me of eating skewers before.
In addition, they also have mustard-flavored flower nails, which are quite special and not too spicy. Even the sweet and sour pork ribs are a little spicy.
I believe that foreign friends want to learn how to distinguish different forms of spicy food, and they should be able to pass the exam here.
In the past, eating out often encountered a drawback: the seasoning was excellent and the ingredients did not taste. Before I first ate this restaurant, I didn't have high expectations for their ingredients. I feel very good after eating it ~
The raw material of cold beef won the heart of an animal protein lover like me. The meat is firm and the hardness is moderate. I can't help ordering a glass of wine after eating one.
In particular, there is a "baked abalone on paper", the size and quantity of abalone are satisfactory, and the instant noodles under the head pad absorb the soup, which is very tasty.
The above-mentioned peeled shrimps are all live shrimps, and they all go to the shrimp line. The meat quality is beyond my expectation, fresh and q-bomb.
The roasted pork nose tendon is tough and chewy, but it still smells like pork nose tendon when it is cold, but we added another dish, and it is ok to eat it while it is hot ~
I will bring friends from other places to this restaurant for dinner, and another reason is that the setting is too suitable for their circle of friends.