Jianyang, Sichuan. Haidilao, founded in 1994, is a large-scale inter-provincial direct-selling restaurant brand hotpot restaurant, which mainly operates Sichuan-style hotpot and integrates the characteristics of local hotpot. Haidilao has more than 111 chain restaurants in Jianyang, Beijing, Shanghai, Shenyang, Tianjin, Wuhan, Shijiazhuang, Xi 'an, Zhengzhou, Nanjing, Guangzhou, Hangzhou, Changsha, Shenzhen, Chengdu, Chongqing, Korea, Japan, Singapore, the United States and other countries. Jianyang, a county-level city directly under the jurisdiction of Sichuan Province, is managed by Chengdu. It is located in the west of Sichuan Basin, at the foot of Longquan Mountain and in the middle reaches of Tuojiang River, 48km away from Chengdu and 221km away from Chongqing. It is bordered by Longquanyi District and Jintang County in the north, Shuangliu District and Renshou County in Meishan City in the west, Yanjiang District and Lezhi County in ziyang in the southeast, and Jianyang is well known. Tianfu xiongzhou? Known since ancient times as? East Gate of Shudu? .

Jianyang Cuisine

1. Jianyang Mutton Soup: After careful research by many masters, the delicious taste of Jianyang Mutton Soup has reached the extreme. All the essence? Jianyang mutton soup? It has become a must for Jianyang. Jianyang mutton soup's cooking skills are listed as non-legacy in Chengdu.

2. Jia Jia Mao Duck: It's fragrant before it's baked, but it's drunk and fragrant after three minutes. The fragrance comes from fresh, and the high-quality fresh ducks in the morning are selected every day and made immediately, which perfectly presents the original flavor of the food.

3. Hand-torn Monopterus albus: It's a must-eat food in Jianyang. Sink into the bottom of the dish and become a dragon. Looking at Jianyang, the eel is a star. After three processes of scalding, frying and stir-frying, the eel shreds are crispy outside and tender inside, and the meat is easy to shred, which is crisp and spicy and attractive.

4. Jianyang Pea Soup: It's a unique food only available at midnight. The taste is absolutely brilliant and golden, and it is worthy of the same name Jianyang Santang. Mutton soup, Haidilao hot pot soup and pea soup are known as Jianyang Three Soups. Peas melt in the mouth, the fat intestines are smooth and the soup base is fragrant and mellow. Taste in the lips and teeth, drunk in the heart.

5. Yunlong Water Crisp: A thousand-year-old goulong is beautiful, and Wanjiashui Crisp enjoys a long time. Hand-made, multi-process, smooth but not greasy, clean and delicious, expensive for the banquet top grade.