About Chunxi Road
Lu Chun and Taikooli are good places to visit beautiful women in Chengdu, and you can feast your eyes on them. There will be more places to eat a good meal. Hot pots are piling up in this area, and major brands are trying to seize the favorable ports. There are hundreds, such as Dalongyi, Xiaolongkan, Shu Daxia, Drunk Wharf and so on. Just smelling the hot pot in the air is enough. Everyone is here. Hot pot must be eaten. Many people ask me which one I must eat. This is the last question I want to answer: I am not afraid of offending people, but it is not the first time I have tasted it. Besides, the difference between shops is not obvious. The market competition is so fierce. The surviving hot pot has several brushes. A good hot pot is not only the pursuit of spicy stimulation, but also the mellow and heavy bottom taste, followed by the ingredients, and then the dishes, decoration and the like. There are not many Taikooli Sichuan restaurants in Lu Chun, but there is a South Beauty restaurant in IFS, which is more suitable for business. If it is too difficult for Ma and Chai Men to queue up, you can choose a minor. A few steps further around, there are several Sichuan restaurants to eat, representing different characteristics. Huazui Restaurant in Evergrande Plaza has a fashionable environment and is suitable for young people. Dingpang's neighbor's dishes in Shuncheng Street are very homely and suitable for families. The autumn gold stir-fried dishes on Longmiao Street are very Zigong, which is suitable for heavy taste (beware of light taste); Jie Jun's Bashu flavor source is a very thin environment, but the price is not cheap, suitable for people who only care about the taste.
Taikooli area is dominated by foreign dishes, and local catering is weak. In particular, I recommend two local noodle restaurants to you. The first one is braised noodles at No.3 East Pumice Street. Its facade is small and easy to pass. The enamel bowl is full of nostalgia. Braised brains are used to make noodles. Maybe only Sichuanese can think of it.
Brain flower noodles at No.3 Dongkangshi Street
Lanpopo pengpeng noodles
The second one is blue meat floss noodles at No.58 Sansheng Street, which received rave reviews. This also uses enamel containers. There are two kinds of noodles, one is noodle soup and the other is dry mixed. No matter what kind, the noodles are packed in a small enamel bowl alone, and the weight is really visible. Red soup mainly includes beef and fat sausage. The color of the soup looks bright, but it is not spicy. Again, Sichuanese use peppers mainly for seasoning, not just for spicy taste. If this is too spicy, there are squid, Tricholoma matsutake, seafood, stewed chicken with bamboo mushroom broth. Dried bean curd, minced meat, cowpea, steamed beef. The taste is dry and the soup is bright red. It is recommended to order one or two to eat together.
Peng Mian is diagonally opposite, the branch of Ernian Chicken Feet, where you can pack some hot pot chicken feet. In Chengdu, eating while walking is a daily life, and no one will feel inappropriate. Ernian Chicken Feet also has a branch in Kuixinglou Street. You can sit down and try it. If you want to eat special Sichuan cuisine, you can't miss the nine pots and one hall and the pot maker on the fifth floor of Silverstone Plaza. Fish with pickled vegetables and spicy chicken can be regarded as the first-class masters of Sichuan-Chongqing Jianghu dishes. After more than 30 years of experience, they have become stronger and stronger. Through the combination of mullet and non-legacy sauerkraut in Nongfu Spring, Guo No.1 Pavilion takes pickled fish that can drink soup to the next level as a brand.