which place in Sichuan and Chongqing is good for braised dishes?

As one of the special cuisines in Sichuan and Chongqing, pot-stewed vegetables have unique taste and flavor in both Sichuan and Chongqing. Sichuan pot-stewed dishes are mainly of heavy taste, mostly beef, chicken feet, pig ears, etc. They are delicious and spicy, suitable for spicy lovers. Chongqing pot-stewed vegetables are mainly beef, pig's trotters and chicken feet, which are light in taste and relatively soft in taste.

in Sichuan, Chengdu is the capital of braised dishes. among them, the braised dishes in restaurants such as theFirstHotPot and shuteng Sichuan cuisine restaurant have a good reputation, and the traditional Sichuan cuisine, which is praised by local people as "saliva chicken", is even more unique. In Chongqing, the stewed dishes in famous restaurants such as Little Swan's old hot pot and Yuanxiyuan are very good, among which Yuanxiyuan's bittern duck neck is the most famous.

On the whole, in terms of taste, Sichuan pot-stewed dishes are more flavor-oriented, highlighting the spicy taste; Chongqing pot-stewed vegetables are relatively soft and have a lighter taste. However, no matter which one you choose, the pot-stewed dish is a delicious food, which is worth tasting and exploring.