Chengdu, Sichuan Province has recently become a new first-tier city, and you can take advantage of this National Day and Mid-Autumn Festival holiday to have a good time. Everyone knows that Chengdu has a lot of delicious food. If you come to Chengdu Xiaobian on National Day to tell you where to eat and what to eat? It's all super incisive. Read on if you want to know. Chunxi Road Area in Taikooli

Chunxi Road and Taikooli are good places to see beautiful women in Chengdu. There are more places to feast your eyes on. There are piles of hot pots in this area, and all major brands are trying to seize the favorable ports, such as Dalong _, Xiaolongkan, Shu Daxia and Zui Wharf. There are hundreds of them. Just smelling the hot pot in the air is enough.

When I'm here, I definitely want to eat hot pot. Many people ask me which one I must eat. This is the last question I want to answer: I'm not afraid of offending people, but I don't have the first taste, and the difference between stores is not obvious. The market competition is so fierce. Up to now, there are several brushes in the hot pot that can survive. A good hot pot should not blindly pursue spicy stimulation, but should be fragrant, which is the bottom taste of alcohol, followed by ingredients, and then it is loaded and decorated. There are not many Sichuan restaurants in Taikooli, Chunxi Road, and there is also a South Beauty restaurant in IFS, which feels more suitable for business. If Mawangzi and Chai Men are too difficult to queue up, you can choose Shu Banquet Minor.

A few more steps around, there are several Sichuan restaurants to eat, which represent different characteristics. The drunken restaurant in Evergrande Plaza has a stylish environment and is suitable for young people. Ding Pang's neighbor dishes in Shuncheng Street are very homely and suitable for families. The autumn gold snack in Longwangmiao main street is very Zigong, suitable for heavy taste (go cautiously with light taste); The environment of Bashu Weiyuan in Junlong Street is very flies, but the price is not cheap, which is suitable for those who only care about the taste.

The Taikooli area is dominated by foreign products, and the local catering is weak. Two local noodle restaurants are specially recommended for everyone.

The first shop is Braised Noodles at No.3, Dongfushi Street, which has a small facade and is easy to pass by. Enamel bowls and enamel cups are very nostalgic. Perhaps only Sichuanese people can think of using braised brain flowers to make noodles. The second one is Lan Popo's fluffy noodles at No.58 Sansheng Street, which is highly praised. This family also uses enamel containers. There are two kinds of noodles, one is noodle soup and the other is dry mixed. In either case, the noodles are packed in small enamel bowls alone, and the weight is really visible.

The main raw materials of red soup are beef and fat sausage. The soup looks red and bright, but it's not spicy. Again, Sichuan people mainly use pepper to enhance fragrance, not simply to get spicy. If you can't stand this spicy, there are clear soup of squid, mushrooms, seafood and stewed chicken with bamboo shoots. Dry-mixed brain flowers of SAO Zi include bean curd brain flower, minced pork cowpea and steamed beef powder. Dry-mixed is fragrant, and red soup is fresh. It is recommended to order one or two of each with it.

The Pengpeng noodles are diagonally opposite, and you can pack a few [Huoba] chicken feet in the branch of Er _ Chicken Claw. In Chengdu, it is daily to chew while walking, and no one will feel wrong. Two _ Chicken Claw Claw also has a branch in Kuixinglou Street, where everyone can sit down and have a taste. If you want to eat special Sichuan cuisine, you can't miss the nine pots and one hall on the fifth floor of Silverstone Plaza and the pot maker. Fish with pickled vegetables and spicy chicken can be regarded as the first-class masters of Sichuan, Chongqing and Jianghu dishes, and they have grown stronger after more than 3 years of experience. Through the combination of non-legacy sauerkraut+Nongfu Spring+mullet, the brand has been promoted to a higher level with pickled fish that can drink soup. Kuanzhai Lane area

When you arrive in Chengdu, Kuanzhai Lane always goes to make a crowd. There are many restaurants of various grades and types nearby. If it is a high-end banquet, you can choose Zifei in Kuanxiang. If you want to feel the master's private craftsmanship, you can go to Yuzhilan in Changfa Street.

The price of listening to incense is moderate, and there is a small courtyard. Apart from traditional Sichuan cuisine, there are also special dishes from all over Sichuan, such as shredded eel in Leshan and rabbit dishes in Neijiang.

The fish in a wok must be important. It seems that the whole dish is full of peppers, but in fact, it is mainly fragrant, not spicy.

Xuanxuan Courtyard is mainly based on traditional Sichuan cuisine, which is not expensive in this area.

Wide Alley Chengdu Life collects three Sichuan and nine flavors on the second floor and recommends them to everyone. You can not only eat Sichuan snacks, but also learn a few tricks. In addition to regular teaching, there are often masters sitting in the town to teach secrets. Kuixinglou Street, which is only a few minutes' walk from Kuanxiang, is one of the hottest food streets in Chengdu at present. It has many kinds and tastes, so you might as well walk over and look for food.

Addiction food in the Ming Hall is a hidden menu in Kuixinglou Street, which is inconspicuous and easy to miss.

This restaurant is probably the most literary Zigong restaurant in Chengdu. The restaurant is small, with a good atmosphere. It is not as noisy and messy as many similar restaurants. The series of ginger is featured, such as ginger beef, ginger rabbit, ginger frog, diving fish and fresh pot rabbit. Spicy and exciting, compared with Zigong, it is slightly gentle. Don't be afraid of friends who are afraid of spicy food. There are also some dishes to choose from, such as Gollum Fish, honeycomb corn, Rose Pot Fried, Rabbit with Pickled Sauerkraut and so on.

the popularity of kuixinglou street began with the hot peppers and the endless rows. Next to the shovel, you can taste the chicken kidneys. They are all fresh chicken kidneys of different sizes, and the taste is particularly good.

The Chinese restaurant in Kuixinglou Street, especially Chengdu Diners, is hard to find as soon as the meal arrives every day. The boss is a chef, who controls the taste of the dishes in place, and the signature dishes of grilled fish and shrimp are long-selling.

Abalone noodles are a new online celebrity dish in this restaurant. Now Chengdu diners have opened a branch next to Mala Tang at No.48 Zhimin Road. The environment is better and the queue is not so serious. You can choose nearby as appropriate.