Last week, I went to Chengdu for a meeting. During the meeting, I visited Chengdu, the land of abundance, and tasted spicy and delicious food, which made up for the regret of my last trip to Sichuan with Teacher Ding.
The first section to Chengdu is Sichuan cuisine. Talk about the feeling of tasting Sichuan food. As one of the five major cuisines in China, Sichuan cuisine is very spicy. It's not as spicy as Hunan cuisine and Jiangxi cuisine, but hemp flavor is the first, which is attributed to the local pepper in Sichuan. Because of the popularity of Sichuan cuisine, eating Sichuan cuisine in Sichuan this time feels similar to eating Sichuan cuisine in Nanchang. The biggest difference is that many meat dishes are internal organs-husband and wife lung slices, hair and so on.
Secondly, I tasted the hot pot in Sichuan. Chongqing Lao Wang took me to Yuan Laosi on Chunxi Road. The decoration over there has a taste of old streets. All the streets are hot pot restaurants. Unlike Nanchang Hotpot Restaurant, Sichuan Hotpot Restaurant can directly connect with natural gas. I have never eaten long duck intestines, fresh duck blood, shredded tripe and sweet potatoes from other places. In particular, everyone has an oil seasoning. For me, its function is to soak the ingredients of spicy hot pot in oil and then eat them to reduce the spicy taste.
Thirdly, we visited Kuanzhai Lane and Jinli. There I experienced a big bowl of tea and string, as well as three snowballs, that is, just before cooking, I knocked three drums and banged them. Whether Sichuan's big bowl dishes are delicious or not depends on the relaxation it brings. String, there are kebabs and their special cold string. Liao Ji's great chicken kebabs are all cold, ranking really well in Jinli. I also ate pineapple rice and ice powder. Everyone should be praised.
There are also hand-torn rabbits in Sichuan, and rabbit heads are more popular. I bought it on the street of Chunxi Road. It's all meat and bones. It doesn't feel as good as expected. Maybe I haven't grasped the essence of eating it.
In order to learn about Sichuan specialties, I also went to a store to learn about them. Found Tibetan air-dried beef, as well as hot pot and Sichuan cuisine.
In short, a short trip to Chengdu is both interesting and relaxing. I hope to go to Dujiangyan next time. Looking forward to it!