Chengdu is known as the food capital of Chengdu, tens of thousands of restaurants, restaurants throughout the streets, as early as the end of the last century, Chengdu catering industry has formed a local Sichuan cuisine (including hot pot) is very prosperous situation, while foreign dishes and even foreign dishes are also colorful. Since entering the 21st century, Chengdu's food and beverage industry has become more and more prosperous, and outsiders can experience the flavor of "Eat in China, Taste in Chengdu" as long as they go to the city to have a look around the food streets. There are several distinctive food streets in Chengdu, which are arranged in a fan shape from west to east:
Popular Food: Shaxi Line (West Extension of Shawan Road)
The rise of this food street is due to two factors: the rise of the Chengdu Convention and Exhibition Economy (CCEE) and the development of Jiaotong University's residential area. Convention and Exhibition Center is a comprehensive dining casino, which has both restaurants and teahouse bars and swimming pools and other facilities, positioned in the business and official consumption, its price in the upper; from the Convention and Exhibition Center out of the Second Ring Road to Jiaoda Road, the new Hill City Roots Xiang Jiaoda store, Bashan Shushu restaurant, Jia Yun Sichuan cuisine, Blue Harbor, Zheng Lian pot and other restaurants are popular consumption of Sichuan cuisine restaurants. This line has a daily full of sunset red old restaurant, its big mom braised pork, big mom scallops and other big mom series of dishes dumped eight diners, recently opened the taste of the Road House to the Murdock stone pot simmering out of the "stone pot soup" is better than tonic; hometown edge of the Szechuan restaurant courtyard in the courtyard, small bridges and flowing water, there is also that the Sichuan flavor of the strong Hohhuan Shiitake mushroom buns, crispy steamed pork, river silver carp! series of dishes; Shunxing old teahouse kung fu tea, snacks, face changing, spit fire, rolling lamp, Sichuan cuisine, Sichuan wine, Sichuan tea, Sichuan opera style and enjoy.
Yangxi line food street has long been known throughout the country, carrying most of the splendor of the Chengdu restaurant, brand-name restaurants, high school and low-end a variety of Chinese food and hot pot, which also drove the rise of hot pot street next to the Funnan New District. Yangxi line has a number of nationally renowned food and beverage brands: Ginkgo, Shunfeng Fat Cow, Nantai Yue, Baba Feast, Fu Wanjia, Lai Pei Fish, Rongxingyuan, Jaws, Happy Old Family, Red Apricot, Ronghe, Tao Ranjiu, Old House, Bagu Park, Northwest Restaurant, and the Mao Family Restaurant, etc.; Yangxi line there is also the Lijingxuan, flavor of the rivers and lakes cuisine, the Tangsong restaurant, Furong Jinhui and other emerging in recent years the Szechuan brand, the Harbour City and Chiu Huang Ge, which was opened just before the Spring Festival, and so on. There are also top Cantonese restaurants such as Harbour City and Chiu Wong Court, which opened just before the Chinese New Year (the former specializes in foie gras and the latter in bird's nest and abalone wings). Gingko is the top brand of Chinese food in Chengdu, standing proudly in the tide in the past decade, and its Yangxi store is an upscale Chaozhou restaurant; Shunfeng Fatty Beef, Little Sheep and Mao's Family Restaurant are typical of the prosperity of foreign brands after Sichuanization; Shunfeng Fatty Beef's beef is quite good in raw form; Little Sheep is divided into red pots and white pots, and goose intestines and tripe are added to the menu; Mao's Family Restaurant's braised pork, stinky tofu, and chopped pepper fish head can be called the triple excellence; and the Hongxiang Restaurant is a traditional Szechuan cuisine restaurant doing a fabulous job. The Red Apricot Restaurant is a typical example of traditional Sichuan cuisine made to perfection and queuing up for seats every day, and its signature dishes such as chicken with red apricot and eel section and fans are everlasting; Da Ronghe is a role model for the fusion of Sichuan and Hunan cuisines, and its customers queue up every day for its Open Door Red, Ronghe's First Bone, and Jilly's Coriander Balls, etc., which are highly praised; Tao Ranju is a typical example of the success of Chongqing's Sichuan cuisine brand coming to Chengdu, and its Spicy Snails, Taro Roasted Chicken, and Rabbit Skewers have become a household name in Sichuan and Chongqing; Lao Lao Restaurant has become a well-known name in Sichuan and Chongqing. Sichuan and Chongqing household name; the old house of crab series is in the root of the pickled pepper series sung after the national typical, its executive chef, Chinese master chef Wu Ying Song is a crab Sichuan do the best, his old house fairy crab, Qiankun king crab and valley baked fish and other famous dishes famous nationwide; Nantai month is the western extension of the line is one of the oldest brand of food and beverage, its Nantai moon secret bone and other Chinese dishes and snacks of 3.8 yuan a The Old Northeast Restaurant is a typical representative of northeastern cuisine in Chengdu; the recently opened Manfulu Restaurant is another typical shabu-shabu restaurant; there are also two seafood hot pots on the west line of the Yangshan River: Bishui Fish Xiang and Abalone St. Soup Hot Pot, the latter of which has been doing great business in the past two years since it opened.
Next to the west line of the Yangsi line, the new district of Funan has seen the rise of a brand-new street of hot pot specialties in the past two years, with nearly 20 hot pots of all sizes operating here, including the Food Saint Yellow Spicy Din Hot Pot, Zeng Shiji Loach King's Flavored Village's Earth Loach Hot Pot, Three Ears Cold Pot Fish, Zhao Laoshi's Nine-Foot Goose Intestine Hot Pot and other brand-name hot pots, as well as the Bamboo Shoots Chicken Hot Pot, Linnako Pot, Pot Pot Shrimp, Mountain Essence Hot Pot, and the American Frog Hot Pot, among others.
The Caotang Cultural Dining and Entertainment Circle includes Qintai Road, West Jinli Road, Fangxin Road and Qinghua Road, as well as East Qingjiang Road, etc. It is close to Dufu Caotang, Qingyang Palace, Culture Park and Baihuatan Park, and there is also Send Xianqiao Art City in the Circle, which is the most culturally rich food circle in Hibiscus City. After investing 30 million dollars to build the Qintai Imperial Trail, the Han style and Han charm are everywhere, and the restaurants on both sides of the road are more prosperous. Lion House hot pot and Huangcheng Ma Ma are Chengdu's top ten catering enterprises, Wenjun Restaurant, PiaoXue restaurant has its own specialties, Qintai Beijing duck and Vihe soil chub fish Zhuang unique flavor, Minfengtai bird's fin abalone more upscale. There are more than ten theme bars with different styles on Fangyuan Road, which is the emerging bar street in Hibiscus City; on Qinghua Road, there are Tan Fish Head, Old Chengdu Public House Cuisine, Suiyuan Food Court, Chen Mapo Tofu, Jinmantang, Nanhe People's House, etc.; on Qingjiang East Road, there are Bian's Vegetable Root Fragrance, Chongqing Dezhuang Hot Pot, Chongqing Kongliang Eel Hot Pot, Jiangbei Old Stove, Dazhaimen Hot Pot, Golden Basin Restaurant, Chongqing Bundun Shrimp and so on.
This line has the new Shancheng Vegetable Roots Xiang two stores, its Vegetable Roots old tofu using deep mountain black beans ground and made of hemp, spicy, hot, fresh, after a taste, such as in the deep mountains of the feeling of a guest in the farmhouse came to life, its Kongfu cold mushroom soup Department of Vegetarian Kongfu dishes, will be simmered with wild mushrooms with a civilian fire into a light fungal aroma, mellow taste of the soup, especially delicious, driven by its Shuangnan confidence shopping plaza into a Sichuan cuisine, a seafood, a Western food, a Western-style restaurant. Shuangnan Confidence Shopping Plaza has a Sichuan cuisine, a seafood, a western food, two hot pots and a singing city; Shuangnan also has a daily queue of Chongqing Kongliang eel hot pot, a seafood Szechuan do the forerunner of the old stone people spicy crab, there are Guangdong home cooking done in a special place of Liangji Guangdong Dai Pai Dang. Wuhou Avenue on Wufuyuan restaurant dishes taste positive soul, the price close to the public; Datang people is the leading brand on the line, both the hall open shelf self-service and private rooms a la carte, as well as songs and dances accompanied by food and tea garden supporting its strange rabbit head for the preparation of secret recipes that are not passed down, opened nearly four years to develop more than 40 franchises, topped the list of China's top 100 catering; Wuhouqi Avenue on the south door of the old house store is decorated especially with a taste of women, the Qin Cuisine Zhai medicinal cuisine. Chin Cuisine Zhai's medicinal food is Hong Kong, Taiwan and Southeast Asian tourists come to Rong than eat nourishing dishes; in the outside of Shuangnan's confidence in the Yidu City over the past year has brought together dozens of restaurants, such as Joyful Place, David Camp Blue Coast, the new days of the Palace of Justice Restaurant, Goryeo Hsuan Korean barbecue, Hyatt Family Feast, Seven Star Coffee, and so on.
There are a number of small Western restaurants with their own specialties, which many foreigners love to patronize. Grandma's Kitchen operates traditional American Western food, Mino's Pizza sells Italian Western food, and its 19 yuan pizza is not only cheap but also tasty, and Georgetown Western Restaurant is famous for its modern American Western food; and the European House is a representative of Chengdu's European-style Western food.
The Auntie's Family Feast at the Red Star Restaurant on Kehua Road is quite famous, the old Chengdu Public House dishes are quite distinctive, and the Red Ding Fang hot pot turns over night after night. Consulate Road is the largest dining density in Chengdu, where there are Wei hot pot, happy old family, Yulong hot pot, Zhao Laoshi nine-foot goose intestines hot pot, Heji abalone hot pot and other flavors of hot pot, there are the Sea Shanghai, the Sea Emperor, Tianren seafood and Cantonese restaurants, there is the operation of Hangzhou Gangtan cuisine of the New Bund Hotel, there are selling Southeast Asian dishes Thai shark fins Museum, and the Sunshine Restaurant, prosperous residence, the nature of the River Fish Museum, Mao brother old duck soup and other Sichuan restaurants.
Famous restaurant brands in the Yulin neighborhood include Manchu Tingfang, Tao Ranjiu, Chuanjiang Horn, Three Ears and Wuling Mountain Treasures, among others. Inside the Chinese garden there are red apricot, big Ronghe, hometown edge, dragon eagle duck king, Han Xi restaurant, Shu Jiangchun and other well-known brands, including dragon eagle duck king hot pot city is the country's first front store after the factory of the raw gouge goose intestines hot pot, won the "Chinese hot pot famous feast" title, in order to meet the sugar and wine fair merchants, ahead of the JiuLiTi store into operation.
Mid-range food: Wangping Gourmet Area
Wangping Gourmet Area is one of Chengdu's earlier food districts, and is growing in popularity. There are large dining establishments such as Piao Xiang Restaurant, Jin Guan Yi Restaurant, Ren He Catfish Zhuang, Three Ears, Zhang Ji Weird Weird, ?P Zi Village, and Grandma's Country Cuisine, and many more small and medium-sized restaurants. Jin Guan Yi's signature dishes include Hunan-style fish head with sauce and pepper, Shanghai-style hairy crab rice cake and Cantonese Jin Guan king snake; Grandma's Country Cuisine restaurant's country chicken, floating bones and king fish head are spicy and flavorful; Three Ears cold pot fish is tender and smooth, and their peppercorns are used in a particularly spot-on way, with guests lining up for a seat every night.
Chengdu snacks ten classic
one, Chen Ma Po tofu Chen Ma Po tofu is named by the state of a "Chinese old" old store. It was founded in 1862, at the beginning of the Tongzhi period of the Qing Dynasty, and opened in Wanfu Bridge in the northern suburbs of Chengdu.
Two, Mao Blood Want 70 years ago, Shapingba magnetic mouth of the ancient town of water wharf there is a butcher surnamed Wang every day to sell meat leftover miscellaneous scraps, disposed of at a cheap price. Wang's daughter-in-law Zhang felt pity, so the street up to sell miscellaneous soup stalls, with pork, pork bones with peas into soup, add pig lung leaves, fat intestines, into the ginger, peppercorns, cooking wine simmering on a small fire, the taste is particularly good. On a whim, Zhang put fresh raw pig's blood wang directly into the minced pork soup and found that the more the blood wang was cooked, the more tender it became and the fresher the flavor. The dish, in which raw blood wang is scalded and eaten as it is, was named Mao Blood Wang.
Three, husband and wife lung slices
Chengdu region everyone knows a flavorful dish. Legend has it that in the 1930s, near Chengdu's Shao Cheng, a man named Guo Zhaohua, along with his wife, made and sold sliced beef lungs as a business, and the two of them operated it themselves, walking the streets and carrying baskets to sell it. As they operate the cold mixed lung slices of fine production, unique flavor, loved by the people. In order to distinguish the general lung slices stall store, people call them "husband and wife lung slices". Set up store after the operation, more elaborate on the ingredients, with beef, heart, tongue, belly, scalp, etc. to replace the initial single lung, the quality is improving. In order to maintain the original flavor of this dish, "husband and wife pieces of lung" name has been used until now.
Four, two sister rabbit ding
Two sister rabbit ding in Chengdu is very famous, it is most famous for rabbit ding meat more bones less, not add rabbit head, spices plus two sister's special method of distribution, fresh and delicious. Er Sister's rabbit series also includes five-spice marinated rabbit, red plate rabbit, and spicy diced rabbit. In addition, the second sister rabbit ding store also operates a variety of cold dishes, such as red oil chicken, garlic paste white meat, cold lung slices, five spices hoof tendon.
Fifth, Old God City Old God City traditional pot kuih general store operates pot kuih with diverse tastes and unique flavors, sliced chicken pot kuih, beef pot kuih, steamed meat pot kuih, sliced lungs pot kuih, veggie pot kuih are all its featured varieties, in addition, the oxtail soup of the old God City traditional pot kuih general store is very distinctive. Although Old God City operates traditional snacks, its transparent tables and white wallpaper are refreshing and quite fashionable.
Six: Dan Dan Noodles Dan Dan noodles are a famous Chengdu snack. It is made of flour rolled into noodles, boiled, and scooped with fried minced pork. The dish is thin, thin noodles, marinade crispy, salty and slightly spicy, fragrant, very tasty. This dish is widely spread in Sichuan and is often used as a snack for feasts. The most famous of the dan dan noodles is Chen Bao Bao's dan dan noodles, which was created in 1841 by a peddler named Chen Bao Bao in Zigong. The name comes from the fact that it was first sold along the streets on a stretcher. In the past, dan dan noodles were sold on the streets of Chengdu in two compartments of a medium copper pot, one to cook the noodles and the other to stew chicken or hooves. Nowadays, most of the dan dan noodles in Chongqing, Chengdu and Zigong have been converted into stores, but they still maintain their original characteristics, especially the dan dan noodles in Chengdu, which have the strongest characteristics.
Seven, dragon copied hands Founded in the 1940s, when the Chunxi Road "thick flower tea house" Zhang Guangwu and other fellows discussed a joint venture to open a copied hands store, take the name of the store on the harmonization of the "thick" sound, but also to take the " dragon phoenix presents good luck". Dragon and Phoenix", and named it "Dragon Handicraft". The main features of the Dragon Dumpling are: thin skin, tender filling and fresh soup. The skin is made of special flour with a few ingredients, rubbed and kneaded slowly, and rolled into a translucent shape as thin as paper and as fine as silk. The meat is tender and smooth, and the flavor is delicious. The original soup of Longbei is made from several parts of chicken, duck and pig, which is stewed and simmered slowly. The soup is white, thick and fragrant.
Eighth, Lai Chi Lane Zhong Dumplings The founder, Zhong Shaobai, originally named the store "Xie Senmao", began to hang out the signboard "Lai Chi Lane Zhong Dumplings" in 1931. The main difference between Zhong Dumplings and northern dumplings is that they are stuffed with pork and no other fresh vegetables, and are served with a special red oil, which is slightly sweet, salty, and spicy, giving them a unique flavor. Zhongshui dumplings are characterized by thin skin (10 dumplings are only 50 grams), fine ingredients (top quality flour, selected pork with its tendons and skin removed), tender stuffing (it all depends on good control of temperature and moisture during processing, so that the meat is tender and dregs are dissolved), and fresh taste (it all depends on the auxiliary ingredients, red oil, and the original broth).
Nine, Han Baozi Chengdu famous snack Han Baozi from the start has a history of more than 80 years. 1914 Wenjiang Han Yulong opened in Chengdu, south of the Golden Street, "Yulongyuan noodle store", because of its buns extraordinarily fresh flavor and a firm footing in Chengdu. After Han Yulong's death, his son Han Wenhua took over the business, and he carefully explored and practiced the practice of baozi, and created "Southern Shrimp Baozi", "Ham Baozi", "Fresh Meat Baozi" and so on. The varieties were a hit in the Chengdu food trade, and their fame spread. Later, Han Wenhua simply specialized in buns and changed the name of his store to "Han Baozi", and the business became more and more prosperous. From the pre-liberation period to the present day, Han Baozi has enjoyed a long-lasting reputation in Chengdu, Sichuan and even the whole country.
Ten, Sichuan cold noodles in the late Qing Dynasty was founded in Nanchong. Founder Xie Tianlu in Nanchong ferry shed selling cold noodles, its cold noodles tender and refreshing, spices spicy flavor, and gradually sold.