Shanghai food is mild, Suzhou food is sweet, Guangzhou food is light, and Chengdu food is hot and refreshing.

If you want to talk about famous snacks in Chengdu, you have to mention fat intestines. The essence of fat sausage is fat sausage. Many people will say, well, isn't that what fat sausage is for ... but the real food is not afraid at all ~ when eating fat sausage powder, you must add two more knots, which is the pig's small intestine. Drinking delicious broth, nagging slippery powder and biting a knot are simply advanced enjoyment.

Hot rabbit waist Chengdu people are very interested in "eating rabbits", not only eating rabbit meat, but also eating rabbit head and waist. The waist of the rabbit is the weakest part of the rabbit. Rabbit tenderloin is delicious whether stewed or used to rinse hot pot strings, but the most popular way to eat it must be to dip a dish of thousand sea peppers. Crispy rabbit loin is rolling around in Chili, which tastes great ~

It may be an alarm clock or a dream, but a bowl of red oil wonton is enough to wake up Sichuanese. Wonton is what we usually eat. There are many ways to eat it all over the country, but red oil wonton must be one of the best ways to eat it. The stuffing is delicious, accompanied by spicy oil, and the compound taste makes people want to stop. How can you miss it if it's not spicy or fragrant?

Pork intestines rice rolls: go to Ganji pork intestines rice rolls to eat.

Noodles: go to a big bowl of noodles, fried sauce with vegetarian peppers, and dry-mixed Bashi board. The sweet water surface of Zhang Laowu bean jelly opposite Wenshuyuan is super delicious.

Zhong dumplings and dragon wonton are not as delicious as before, especially with too little seasoning. Dragon wonton soup is very heavy, so you don't have to eat anything else if you eat a bowl. The set meal is expensive and the weight is small. Outsiders suggest making a food list and punching in Chengdu food respectively.

Rabbit head: There are many shops selling rabbit heads in Chengdu. The shops near the Northwest Bridge on the First Ring Road and Garden Road are delicious.

Maocai: maocai, which is not well-known on West Second Avenue, must go. Not far from Kuanzhai Lane.

Egg baked cake: Hutchison egg baked cake is the most famous. However, the smell of ordinary roadside stalls is ok. Basically, I have to eat anyone who sells omelets. Actually, the fried eggs on the roadside are really delicious.

There are countless delicious foods. Welcome to Chengdu.

I love spicy food and have always wanted to go to Chengdu. Unfortunately, I don't have the money, and I'm a little confused.

When I go to Chengdu, what I want most is the hot pot in Chengdu, especially the Dong Er hot pot restaurant in Jiugongge. Underground, I had a delicious hot pot with my friends, which had a unique flavor.

There is also a string of incense that Chengdu wants to eat, which is simply a temptation for me who loves spicy food.

I also want to eat special bacon rice. Sichuanese love to cook bacon, as if they were eating home-cooked bacon rice.

The above is my personal opinion. There are many delicious foods, but I don't know much about them. I am keen on hot pot.

When going to other places, the first sentence many people said when they saw Geng Ge was "Are you from Chengdu?" ? A city that you don't want to leave when you go? Brother Geng always tells them proudly with a wry smile, "Come to Chengdu and enjoy the delicious food and beautiful pandas ~ ~" Well, forget the beautiful pandas. Let's say all kinds of delicious food in Chengdu, from dawn to dark, from spring to winter, you can eat it all over Sichuan!

When they say they can't live without it, they are actually showing off their happiness. Recently, Brother Geng interviewed Sichuanese who show off their wealth every day, eating from Sichuan A to Sichuan Z, and sorting out the most authentic Sichuan style in Chengdu (I)!

Are you ready to eat all over Sichuan without leaving the city?

It is no exaggeration to say that a Mianyang person eats more Mianyang rice noodles than rice every year. In Mianyang city, there are thousands of rice noodle shops, large and small, and Tianfu Third Street is also in deus ex. The signboard of this store is relatively small, but it doesn't affect business at all. There was still a long line when Brother Geng went. Rice noodles are very thin, very authentic fresh rice noodles, a little small, very Mianyang. Put two rice noodles in a bamboo basket for dozens of seconds, then sprinkle with chopped green onion and coriander. Mianyang locals say this is their favorite taste in Chengdu for four years.

People who have usually played near Sichuan University must be familiar with this store. In Chengdu, when it comes to Yanbang (Zigong) cuisine, the reputation of this store is almost unmatched by other stores. For fourteen years, the head office opened in Zigong, Ke Hua North Road, and 80% of Zigong people in Chengdu are its repeat customers. Zigong people are delicious frogs and very spicy. Add a lot of ginger to taste, and a pot of red diving frog is very spicy. Brother Geng got up the courage to ask for medium spicy food, and the spicy taste in his stomach was still rolling the next day. All kinds of dishes in the shop are the favorite of Zigong aborigines, such as cold rabbit, fried ginger frog and piranha. ...

Panzhihua is an immigrant city, where delicacies and snacks from all over the southeast and northwest gather. In food culture, Yanbian cuisine can be regarded as the local characteristics of Panzhihua. The indigenous people in Panzhihua told Geng Ge that the owner of this store used to open a shop in Panzhihua, but now he sells authentic Panzhihua Yanbian mutton rice noodles 24 hours a day in Chengdu. Panzhihua people know that the ingredients and seasonings are the faint taste of Panzhihua when they take a bite. It's wet and cold these days. It's satisfying to have a mouthful of mutton soup without fishy smell.

"China on the Tip of the Tongue" once made Luzhou Tofu Brain a national favorite. And delicious Luzhou meat tofu pudding, like Luzhou good wine, is hard to find. This pickled bean curd is the favorite of many adults in Sichuan. When I saw a Luzhou sauerkraut tofu brain was not authentic, I asked them if they had any ginger oil and ginger vegetables. This is very authentic. Just add some bean curd and soybean milk, drink a bowl of hot soup in cold weather, and eat a few mouthfuls of tender bean curd, which makes you feel happy.

Arguably, in Deyang cuisine, salted duck is particularly famous. However, Brother Geng inquired carefully and didn't listen to Deyang's friends who said that Chengdu was particularly authentic. This restaurant is spicy and delicious. Brother Geng used to eat once when he was in Sichuan Normal University. It's delicious. Shifang indigenous people say this is a branch, and the old shop is in Shifang. The dishes are worthy of the name, all fresh and spicy, and red oil and sesame seeds are particularly fragrant. The aborigines called wildly and strongly recommended sausages.

Guangyuan cold noodle is one of the most distinctive snacks in Guangyuan. Outside Guangyuan, there is no producing area, which shows the high demand for water and rice. It's cold noodles, but it's actually hot and waxy, and it's not "cold" at all in winter. Geng Ge's colleague Guangyuan said that he has been to several famous steamed cold noodles in Chengdu, and this store often buys them back. Both the boss and the proprietress speak with Guangyuan accent, and the way they look at the section is very authentic. This cold noodle is thin, soft and delicious, and the homemade Chili oil is particularly fragrant.

Mustard spring rolls, because of their unique taste, the locals gave him an old-fashioned name called "Chong". The mustard in "Chong" is not ordinary Japanese mustard, but the original yellow mustard of Suining people! In Suining, no matter in winter or summer, there are aunts selling carts, and countless Suining people range from snacks to big ones. Many Suining people in Chengdu have eaten preserved mustard spring rolls sold by Wenjiang time-honored brands. The thin bag is covered with three threads, and the mustard is spicy. When I first ate it, it was amazing. No wonder business has been booming for more than 20 years!

The first thing for the indigenous people in Zizhong to go home is to go to their favorite noodle restaurant to eat a bowl of rabbit noodles. Brother Geng, who has been to Zizhong, also loves it. The topcoat tung tree forest with rabbit noodles is really good. Rabbits are big, dark and delicious. Probably because the noodles are not made by hand, the fineness and taste are still a little poor. Although you can't add steamed meat like Zizhong, this rabbit noodle is quite authentic.

How delicious is Leshan barbecue? To tell the truth, when Brother Geng was having a good time, he went to Leshan for a barbecue at the first time. Xu barbecue is also very famous in Leshan, and it is the favorite of many Leshan people. Pork belly is amazing. I eat three skewers in a row. The wrapped tofu tastes great, and almost every string of dishes is cooked by Leshan store. Plus Emei snow in Leshan, it's authentic.

Speaking of mutton soup, in this cold winter, the body will be hot twice at once. Not to mention the love of Jianyang people, there is no love in Sichuan. You must eat a pot of mutton soup in winter, which is winter; So there are countless Jianyang mutton soup shops in Chengdu. Only the "Little Fairy Fairy" in Sanguantang was specially recommended by Geng Ge's Jianyang friend. Mutton soup is delicious, and you can get quality in one bite. The mutton in the pot is very big, and the mutton offal is also very big. Dip in a dish and you will be satisfied!

In addition to Wuliangye, Yibin must be burning noodles. Ginkgo biloba in Jinxiu Lane turned yellow. After seeing the beautiful scenery, I came to this store with satisfaction under the guidance of my friends. Generally, the "burning noodles" shop with the words "Yibin" is not bad, but friends strongly recommend this one. The shop is not big, but there are many people. Guests are basically burning noodles, burning noodles, burning noodles ... There are two kinds of burning noodles, and I asked for two or two kinds of burning noodles. There are not a few scorpions, the texture of the noodles is good, the sprouts are salty and fragrant, and the red oil is just right. Brother Geng, who loves pasta, thinks this taste should be considered the top in Chengdu, and he is crazy to call!

Geng Kepu: Burning noodles used to be called fried dough sticks noodles, because it is heavy and waterless, and it will burn when ignited, so it is also called burning noodles.

Last time I talked about Mianyang rice noodles, only Nanchong rice noodles in Sichuan can compete with it! I have no choice but to search all over Chengdu, but I still can't find Nanchong rice noodles that taste very comfortable, so I have to tell you the delicious Nanchong pot helmet at this time (the bean jelly is really a little cold). Anyone who has played in Yulin knows that this is a famous online celebrity shop in Yulin. Not because of the exaggeration of the network, but because of the heart of eating goods in Nanchong and Chengdu! Nanchong, who has eaten many shops, said that this pot helmet is very qualified. It's a little crispy when it's just out of the pot. After eating, the wheat is sweet, and the red oil is wrapped in three silk, ear pieces and bean jelly. Every bite is an obsession with Nanchong's original flavor!

Dazhou is rich in products and resources, which is the starting point of "Sichuan-East Gas Transmission". When Geng Ge mentioned to his friends in Dazhou that he wanted to sort out Dazhou cuisine, they said it was all "local products": Fengcheng corn, Quxian day lily, Daxian Wu Mei Qixing pepper ... Finally, he recommended this Dazhou cuisine with all the "Dazhou characteristics". It is said that the ingredients here are authentic, even the peppers are brought by the boss from his hometown in Dazhou, and all kinds of cooking are very Dazhou-style. Ginger roast duck is highly recommended. You can't eat the fishy smell of ducks. Small pieces of duck are fried and seasoned with ginger and green pepper.

Anyone who has eaten Gongjiao fish in Ya 'an can't quit. The hemp flavor of tribute pepper mixed with the fragrance of rattan pepper once made Geng Ge forget it after returning to Chengdu. Later, a friend of Ya 'an brought it to this house, and even the dipped vegetables were authentic. The fragrance floating out of the pot made people drool! The proprietress speaks Ya 'an dialect, and the tribute pepper is very qualified, which is a very authentic Ya 'an flavor. In addition to fresh fish pots, brown sugar is also amazing, which is very rare in Chengdu. Sweet water tastes good, too. I can't wait to finish all the spices.

Corn jiaozi, potato Ciba, Laura Qiang Xiang, wild vegetables ... these Qiang specialties, find an accurate one in this shop. Every dish is authentic. The word "Impression Qiangzhai" is made of dustpan, just like pastoral dishes, which are basically farm dishes. Corn steamed bread is delicious, and the special Qiangzhai old bacon tastes very comfortable. It is fragrant before serving, so it is qualified.

This is a famous Tibetan restaurant in Chengdu. Although some dishes have been improved to adapt to local tastes, they are still very Tibetan in nature. The signature roast lamb chops are tender outside and tender inside, both fat and thin. It's a particularly refreshing and amazing roast lamb chop that Brother Geng has eaten recently. My friend said that the store covered most Tibetan food categories, and the taste made my mouth water. Every bite can feel the authentic Tibetan flavor and culture.

My friend Jiang Mumu, from Liangshan, asked him where he could eat authentic tuotuo meat, buckwheat Baba, alpine sausage wax ... without further ado, he came with Brother Geng from Wujie. Brother Geng ate Yi food for the first time and was shocked when he looked at the menu. He looked at all kinds of meat. Hand-torn beef is authentic, mixed with shredded Pleurotus eryngii, and delicious. Stone pot stewed mutton, Qionghai drunken shrimp, dry fried pork, buckwheat cake ... the taste can be four stars. Jiang Mumu said that regular customers know that all the ingredients here are shipped from Liangshan, so the taste is authentic, and it is easy to be conquered once eaten (yes, that's right).

Dengjiacai is a special family banquet in Guang 'an, which is named after it has become a menu for Deng Xiaoping families to entertain guests. There are eight main courses, all of which are authentic eastern Sichuan flavor. Family banquets in Chengdu were once popular, but now it is hard to find such traditional dishes in Chengdu. I have been looking for them for a long time. The earthen bowl of vegetables has been in bloom in Zhonghe for more than ten years. This is a very authentic Sichuan dish, and the main dishes of Dengjia cuisine can be found here. Buckling a piece of meat seems to bring back the satisfaction of eating meat as a child.

When it comes to Bazhong cuisine, friends in Sichuan will think of North Sichuan bean jelly. Now, in Chengdu, 80% of restaurants have North Sichuan bean jelly, but when it comes to authenticity, we still need to find a shop specializing in North Sichuan bean jelly. A friend said that many shops in Chengdu said it was old Sichuan bean jelly. In fact, if you eat two bites, you will find that MSG is heavier. Only Huayang is more authentic, but the number is small. Generally, diners who go to northern Sichuan to eat bean jelly will order more.

Xihua's friends should be familiar with this store. Chuan Gong first drifted for more than 20 years, and drift soup was on fire in Xihua for more than 20 years. This shop from Zhenjiang, Meishan, brought drifting soup to Chengdu and became a must in the hearts of Chinese people. When Geng Ge went to eat, he also found that the price of this store was very affordable. No wonder the soup is fresh and the crisp meat is thin when it is scented with vegetables. The feature of "First Drift" is drift soup, but there are almost all authentic cuisines in Meishan. Meishan specialties such as Tangwuji, Dongpo sweet-skinned duck and Dongpo elbow are all signature dishes here.

Brother Geng searched all over Chengdu this time and found these authentic foods. In addition to yelling at us in Sichuan, he wanted to slap himself! In fact, we have a lot of delicious food in Sichuan. Besides these, there are many flavors that are very comfortable! Next time Brother Geng finds me and takes you to eat!

As we all know, Chengdu is one of the six gourmet capitals in the world named by UNESCO and the best tourist destination in China awarded by the World Tourism Organization. Think about the strength and charm of Chengdu, because its city label is food, beautiful scenery and beautiful women.

In recent years, Chengdu has attracted a large number of floating population, almost 5 million people. Together with16 million registered population, the total population of Chengdu has exceeded 20 million. With such a huge population, Chengdu has made great contributions to becoming a new first-tier leading city, that is to say, the prosperity of Chengdu is second only to that of first-tier cities (Beijing, Shanghai, Guangzhou and Shenzhen).

So many people come to Chengdu to study, work, travel, live and enjoy food, because Chengdu is the capital of leisure, tourism and food.

When you come to Chengdu, of course, you must taste Chengdu cuisine, because Chengdu is the hometown of Sichuan cuisine, the first of the eight major Chinese cuisines. When you arrive in Chengdu, how can you not taste the authentic Chengdu cuisine?

Chengdu's spicy and delicious hot pot, Chengdu's string of strings and Chengdu's mala Tang make people want to stop.

If you don't eat these dishes when you come to Sichuan, it is also a waste of time to come to Zhou Jun's private collection list, and Sichuan-style pork ranks first. You need to sit on your ass, and the ingredients are varied. The best partners are green garlic sprouts, sweet peppers, sauerkraut and pickles. When frying, Pixian watercress, known as the soul of Sichuan cuisine, is essential, and the meat must be fried into a "light nest" to be qualified.

There is no fish in the fish-flavored shredded pork. Using pickled pepper powder, ginger rice, garlic rice, chopped green onion, salt, vinegar, soy sauce and other seasonings to make a comprehensive taste of salty, sweet, sour, spicy and fragrant, this is a dish that turns ordinary into magic, shredded green bamboo shoots, plus a few simple seasonings, has a unique flavor.

There is no husband and wife and no lungs in the husband and wife lung film. Market snacks, which started in Huangchengba, Chengdu, are made of boiled cow head meat, tripe and beef. Cut them into wide slices, then add salt, red oil, celery festival and so on.

Kung pao chicken is one of the popular dishes in Sichuan cuisine. The main raw materials are nothing more than diced chicken, diced green bamboo shoots, crispy peanuts, pepper, ginger slices, garlic slices, salt, soy sauce and other ingredients and seasonings, which cook a unique spicy and sweet taste. It is a great test of the chef's basic skills, the order of cutting, the ratio of salt and sugar, and the speed of frying. If you miss one step, the dish will fail.

"More than every year", there is always fish on the table, and bean fish is definitely in the top three, which can be regarded as "fresh, fragrant, hemp and spicy" in Sichuan cuisine. Pixian douban is the soul seasoning of baked bean fish, and there are a lot of accessories such as ginger, onion and garlic. The food cooked by ordinary grass carp or carp is delicious.

"Whisper meat, red oil, pepper and sea pepper, running water ..." Chicken with red oil can be an attractive and drooling Sichuan dish. How lively and fragrant the chicken pieces are when they are soaked in red. Good red oil chicken nuggets, the skin should keep light yellow color and the texture that is about to break. Red oil must be fragrant but not dry, spicy but not strong, salty but not sweet.

Since the invention of tofu by Liu An, the king of Huainan in the Western Han Dynasty, ordinary tofu, together with simple ingredients such as minced beef, Pixian douban, dried Chili noodles and dried Chili noodles, can be characterized as "spicy, spicy, fragrant, crisp, fresh and lively", which are superb skills of chefs.

1 hotpot

2 Mapo tofu

3 huiguorou

4 husband and wife lung slices

I prefer hot pot and skewers when I go to Chengdu. It would be a waste to go to Chengdu without eating hot pot. Don't choose the hot pot near the scenic spot to eat hot pot. These hot pots are all fooling foreigners. They are not authentic and expensive. It is suggested to choose some hot pot restaurants near the old community. Although the decoration is not so luxurious, it tastes authentic and the price is very close to the people. The average person can eat enough if he spends about 50 yuan per capita.

The food in Chengdu is mainly spicy. When you come to Chengdu, you must eat hot pot. Don't eat hot pot in Chengdu, just come for nothing.

There are high, middle and low-grade hot pots. Although their prices are high and low, the characteristics in that cauldron are the same.

A cauldron is covered with red peppers, one next to the other, and the gap is full of peppers. In this way, this oil pan is bubbling and smoking in front of your eyes.

The ingredients are very rich, and there are all kinds of vegetables, red, white, green and black.

There are many soft, hard, square and round ones.

There are pork, mutton, beef fish, seafood, pork, mutton, beef fish, seafood can be used for hot pot as long as it can be eaten.

I'll give you another oil bowl, which is full of oil, soaked with garlic, chopped green onion and Chili noodles, and some people put sesame and peanut noodles in it.

Everyone picks up the ingredients with chopsticks and cooks them in a Chili pot. When they feel cooked, they pick them up and put them in an oil bowl with oil and Chili noodles on them, and then force them into their mouths.

It's really hard for me to understand these people who are so obsessed with Chili peppers.

In my opinion, how big a mistake a person has to make when he is tortured like this.

Of course, for those who don't eat Chili, they also prepare a mandarin duck pot.

It's a pot divided into two halves, half with peppers and half without peppers.

Seeing this kind of pot, I feel very kind, because I don't eat Chili, and I can finally eat hot pot with you.

Hot pot has also undergone some evolution, such as chuanchuanxiang and mala Tang, which are essentially the same.

After eating spicy hot pot, the most unforgettable thing is not his spicy taste, but the feeling after eating.

Now let's get down to business.

Why come to Chengdu for nothing without eating hot pot?

The reason for this is the following：

A person who seldom eats spicy hot pot, if he has the courage to eat a hot pot, his stomach will not be very good the next day, and he will definitely have diarrhea.

The stomach is very strong, and it hurts to defecate.

I quit. Goodbye.