When Long Chaoshou wonton arrived in Sichuan, it became Chaoshou.

People in Chengdu are woken up by a bowl of red oil in the morning.

The most classic copycat must be hidden in some old alley.

The hand is big and the meat is solid. In addition to the ordinary pork filling, there are also fillings such as crab roe and shrimp. The soup also includes clear soup, chicken soup, and red oil. You can choose from it.

Hot pot is the representative delicacy of Sichuan and Chongqing. When you come to Chengdu, you must have an authentic hot pot meal.

The hot pot base in Chengdu inherits the typical old hot pot flavor and is very spicy.

Speaking of Chuan Chuan, Chengdu Chuan Chuan is definitely the best in the country!

It would be fine if Chengdu Chuanchuan was just delicious. Some Chuanchuan restaurants are so cheap that meat and vegetables only cost 50 cents per skewer.

People in Maocai say that Maocai is a hotpot for one person, and hotpot is a Maocai for a group of people.

"Mao" means to put the vegetables in the soup base and pick them up when they are cooked.

There are Maocai restaurants all over the country, but the most delicious Maocai must be in Chengdu!

Tofu curd is a common home-cooked delicacy in Sichuan. It is a little older than tofu curd.

If you like salty and spicy flavors, you can eat steamed tofu pudding or spicy tofu pudding.

After eating spicy food, you can have a bowl of iced drunken tofu pudding. It tastes cool, smooth and slightly sweet. The effect of quenching the spicy food is no worse than ice cream.