Spicy Chengdu Everything in Chinese civilization is lacking in Chengdu, and food is no exception.

Among the four major cuisines of Sichuan, Guangdong, Shandong and Suzhou, Sichuan cuisine is the leader. The three coastal provinces are all respected by Sichuan, which is far away from the sea.

Sichuan cuisine specializes in spicy food and excels in flavor. It is said that "eat in China and taste in Sichuan". Sichuan cuisine is also famous for its variety. It is said that there are "three thousand varieties and hundreds of famous dishes".

Traveling to Sichuan is not only a test of foot strength, but also a journey on the tip of the tongue.

1. My first taste of spicy food. When I first arrived in Chengdu, I put down my luggage and went straight to Chunxi Road. One was the beauty, and the other was the food. I didn’t see the beauty, so I tasted the food first.

We went to the Long Chao Shou restaurant introduced in "Searching Chengdu" and ate the 28 yuan Long Chao Shou set meal, which included 12 snacks with different flavors: Long Chao Shou, Zhong Dumplings, Dandan Noodles, Lai Tangyuan, Fat Rice Roll Rice Cake, and Lotus Seed Black Rice Cake.

, corn cake, leaf cake, tofu pudding, jelly, spring rolls, and two crayfish, enough for two people not to be hungry, worth it! I finally tasted the spicy food I have been waiting for for a long time, I love spicy food!

Later, I went to Daci Temple for tea. I heard an old Chengdu say that when he used to eat Dragon Chaoshou, he drank the soup first and then slowly ate the Chaoshou. The taste was so good that the essence was in the soup! I swallowed hard after hearing this, and then turned on my phone.

Reading an article about Chengdu food, an author who grew up in Chengdu said that Long Chao Shou on Chunxi Road is delicious, but the taste of the snack sets sold in recent years has become very bad.

I don’t think everything is new to us out-of-towners. It doesn’t matter if we try the average food first and then try the authentic Sichuan food. The taste will gradually get better.

For breakfast the next day, we took a taxi to Wangfujing Department Store on Zongfu Road to eat Korean steamed buns.

Different from Shanghai Xiaolong Bao and Tianjin Goubuli, this steamed bun has no soup or juice, but the skin is white and textured, tender and soft, and the filling is spicy, making you feel like you are in Sichuan while eating breakfast.

The benches in the Korean steamed bun store are neat and tidy, and the door decoration is particularly elegant. The long couplets written by the nationally famous calligrapher Mr. Xu Wuwen are hung on both sides of the door, which is very impressive: "Everyone dislikes Korean steamed buns, the fillings are extraordinary, the fillings are delicious, and the soup is delicious.

How does he make it? The Chengdu flavor is so delicious that it makes me come here frequently. "After eating the steamed buns, I walked not far away to eat rice dumplings. A bowl costs 2 yuan, with 6 rice dumplings soaked in milky white.

In the soup, the skin is soft and moist. When you eat it, the black sesame filling flows out naturally. It is sweet and delicious!

I don’t think this sweet and glutinous snack is special. If you sell it in Guangdong, Shanghai and Beijing, no one will know that it comes from Chengdu.

However, Chengdu people still remember Lai Yuanxin, a hawker who has been hawking on the front street for more than 100 years.

When eating in Chengdu, you pay special attention to the font size. As long as you create a dish, the delicious Chengdu people will remember you.

Although the snacks are small, they all have names. The dumplings are named Zhong, created by Zhong Xiesen; the buns are named Han, made by Han Yulong; the bean curds are named Tan, and are run by Tan Dongsheng; the jelly noodles are named Chen, and are carefully researched by Chen Hongshun, a farmer in northern Sichuan.

The duck's surname is Zhang, which is Zhang Guoliang's uniqueness; the silver carp's surname is Zou, and the one cooked by Master Zou Ruilin has the most flavor.

These dishes were all created in the late Qing Dynasty and the early Republic of China and have lasted for hundreds of years.

There is no other city in the country that has so many famous dishes. Chengdu people use this commemorative method to inspire chefs to continue to innovate.

Bangbang chicken, a snack that can be seen everywhere on the streets of Chengdu today, also inherits this tradition and is called "Liao Ji" and "Yu Ji".

2. Walk for an hour and a half to eat Chen Mapo. It was already six o'clock in the evening when we came out of Wangjiang Park, and we insisted on eating Chen Mapo.

When we were setting up the Dragon Gate Array at Daci Temple, Uncle Liu told us that Chen Mapo opposite Qingyang Palace was burned down. Now, if you want to eat Chen Mapo, you have to go to the main store behind Chairman Mao in Tianfu Square.

So I asked someone and was told to take a bus to the opposite side of Carrefour on Jinxing Road. It only took ten minutes to walk there.

But after we got off the bus, we walked from East Street to Daye Road to Renmin East Road, walked through Tianfu Square, bypassed Chairman Mao's statue and then walked on Renmin Middle Road. After asking many people, we finally arrived at West Yulong Street after an hour and a half.

No. 197 Chen Mapo Tofu Shop, it was already eight o'clock in the evening, we were hungry and tired, and there were not many people in the shop. We ordered Mapo Tofu, Kung Pao Chicken, Couple's Pork Slices, a wild vegetable, a green vegetable, and a beer.

The taste of the three main dishes did not disappoint us, especially the Mapo Tofu, which was spicy and hot just like the description on the wall. After eating it, we felt refreshed. In one word - refreshing!

The Husband and Wife Fei Pian is another Sichuan spicy method, and it is also delicious.

As for Kung Pao Chicken, I think it’s very average. The Governor of Sichuan, Ding Baozhen, must be an official who loves eating peanuts. This dish is not only praised by Sichuan people, but also has fans among foreigners. NBA player Alexander’s favorite Chinese dish is

Kung Pao Chicken, it seems this dish is not simple.

I sat down and read the story of Mapo Tofu on the wall: Chen Mapo Tofu was founded in a small shop called "Chen Xingsheng Rice Shop" by Wanfu Bridge in the northern suburbs of Chengdu in the first year of Tongzhi in the Qing Dynasty (1862).

The owner Chen Chunfu died early, and the store was run by his wife. Because the wife had pockmarks on her face, people called her Chen Mapo.

At that time, there were often traffickers and people pushing carts and carrying sedan chairs on Wanfu Bridge to rest and "tip" on the bridge.

Most of the people who visit this shop are porters carrying oil burdens.

These people often buy some tofu, scoop some vegetable oil from the basket and ask the proprietress to cook it for them.

The cooked tofu is full of color and flavor, different from popular customs, and is deeply loved by the masses, making it famous far and wide.

In the late Qing Dynasty, Chen Mapo Tofu was listed as a famous food in Chengdu and became famous in the 1920s.

The famous writer Li Jieren has a very detailed and vivid description of the history of Chen Mapo in his famous book "Big Wave". The characteristics of Chen Mapo tofu are spicy, spicy, tender, crispy and hot.