When I go to the Empire State Building, I think the Maoxuewang at the foot of the Empire State Building is the most delicious and not to be missed.

In New York, it can be said that Pashi Chengdu is unknown at the 33rd Street store in Chengdu.

The charm is that it is so addictive, and the numbing and spicy taste is so strong that it attracts many people to sweat over the food here.

Pagoda's Chengdu restaurant is decorated with carved wooden lanterns and folding fans, highlighting the rich Chinese flavor.

Along the way, there were red oil dishes everywhere on the table, and I started to drool when I sat down.

The most interesting thing is the LED screen in the store, which displays various Chinese dishes and looks charming.

In recent years, Chinese restaurants have mushroomed in New York.

From form to taste, there are many techniques.

Baise Chengdu has always been popular.

Some time ago, the boss said that we have some new concepts, so let's try them out.

The basis of Sichuan cuisine is the magic of rot, ordinary meats can shine in the mastery of Sichuan cuisine.

Chengdu Pepsi hopes to combine local ingredients from New York with traditional Sichuan flavors, so today’s recommended seafood includes Maoxuewang, sirloin boiled beef, spicy prawns, etc.

Before a lot of spicy food, the boss recommends drinking pot and soup pot.

This clay pot soup is the most famous in Jiangxi.

My hometown Wuhan and Sichuan are also popular for this soup.

The unique thing about this canned soup is that all the essence is trapped in the small can with almost no loss.

Unlike cooking or stewing, whipping up a pot of soup uses less water and more ingredients.

In the store, the soup is steamed in a 100-degree thermostatic cabinet. The evaporation of the water is very small, but the flavors of the ingredients are always released.

The chicken soup is very clear. The oil from the chicken skin spreads on the soup, which is very fragrant. The sweetness of the red dates and the sweetness of the cordyceps flowers are just right.

Very sweet and a little salty, the tea tree mushroom pork ribs soup has a rich mushroom flavor after opening it.

Even if you taste it blindly, you can taste the tea tree mushroom as the protagonist.

I am used to grilling the meat of tea mushrooms and then drinking tea mushroom soup. I suddenly felt that the aroma of tea mushrooms does not need to be much worse than truffles.