Sichuan Travel Guide I am mainly a foodie and like to eat spicy food. I plan to wait until summer vacation to go there.

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 even look at 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 a short distance away and ate rice dumplings.

A bowl costs 2 yuan. 6 glutinous rice balls are soaked in milky white soup. The skin is soft and moist. When you eat it, the black sesame filling flows out naturally. It is sweet and delicious! This kind of sweet and glutinous snack is not 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 left 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, walked around the Chairman Mao 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 Femur 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 the first year of Tongzhi in the Qing Dynasty (1862) in a restaurant called "Chen Mapo Tofu" beside Wanfu Bridge in the northern suburbs of Chengdu. "Xingsheng Restaurant" is a small shop. 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 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. It is 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 gave 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. The bean flavor, coupled with the meat crisps, has the characteristics of rich and spicy Sichuan cuisine. This dish is red and white, bright in color, oily but not greasy, crispy and delicious, and appetizing, suitable for all seasons. Our famous dishes are all included in the book "Collection of Chinese Famous Dishes (Sichuan)" co-edited by China and Japan.

(Sichuan famous dish Mapo Tofu) As I read, I thought this village girl with a pink face and pockmarks must be very beautiful. "Tofu Xishi" is not an exaggeration to describe her. . Famous dishes from China’s four major cuisines, such as Shandong cuisine’s grilled sea cucumber with green onions, Jiangsu cuisine’s hairy crabs and steamed anchovies, Cantonese cuisine’s roast suckling pig, and chrysanthemum, dragon, tiger, phoenix and snake soup, are they not delicacies from the mountains and seas? Only Sichuan cuisine takes this ordinary tofu as its first signature dish and has been famous both at home and abroad for more than 140 years. It is really admirable. I think this is why Sichuan cuisine, far away from the sea and surrounded by mountains, ranks first among the four major cuisines. Food is the most important thing for the people. Mapo Tofu comes from the lower class civilians and always serves the people.

The bill only costs 80 yuan, which is not expensive at all. Sichuan cuisine is like this, no matter how you eat it, you will be satisfied with the price when you pay the bill. In a land of abundance, products are abundant, and things are naturally cheap; when there is more production, food will come in all kinds of varieties. In retrospect, it’s worth breaking your leg to eat here just for your spicy taste.

There were packages of Mapo tofu seasoning for sale at the entrance of the store, but I didn’t buy them. Today, when Chinese food is rapidly becoming homogeneous, I think you still have to go to Chengdu to eat Sichuan food. You can’t take Sichuan food back with you. Sichuan food leaves Sichuan and when you eat it, you always feel that the numbness is not that numb, and the spicy food is not that spicy.

3. Food in the alleys

It is said that Chengdu is a huge food city, and we in Xindu have confirmed this statement. I wanted to try the sweet roasted white that I used to eat twelve years ago on West Street, but I couldn't find it, so I bought a piece of chicken from Yuji Bangbang Chicken, No. 208 West Street, and went to a small shop called Lotus Leaf Porridge on Heng Street. Eat porridge. We just want a plate of shredded potatoes. For a small shop like this, the knife skills of the shredded potatoes are also top-notch. They are cut as thin as silk and have a good taste in the mouth. The polenta was also very well made, and it was all-you-can-eat for one yuan each, so we had a great time. After eating enough porridge, I asked for a plate of edamame and beer. *** paid 20 yuan for it and 19 yuan for Bang Bang Chicken. The two of them had a meal for 39 yuan. We lamented that eating in Chengdu is cheap. Xindu, every time there is an unforgettable food experience.

4. Jiangbei Laozao talks about hot pot

In the evening, before the sun went down, we tasted snacks at Jinli Food Street next to Wuhou Temple. Just after eating hot and sour rice noodles and fat rice rolls, a friend from Chengdu came over and asked us to eat hot pot. Chengdu food can be divided into three categories: Sichuan cuisine, snacks, and hot pot. After trying the first two, I couldn’t miss the hot pot, so I walked to Wuhou Street to eat at Jiangbei Laozao Hot Pot City. The first floor was full of people, and when we walked up to the second floor, the larger hall was almost full. We finally found a seat in the corner. I ordered the mandarin duck hot pot soup base and brought over the menu. On top of it, I added more than a dozen kinds of vegetarian ingredients including beef tripe, snow fish and wild vegetables. First use the clear soup base to boil it, then eat the spicy one, first light and then thick, it has a unique artistic conception. After a few days in Chengdu, I finished drinking the herbal tea preparations I brought from Guangdong. I didn’t want to eat spicy food anymore, but when I saw hot pot, I didn’t care about anything else. After two days, nothing happened, and I realized that the water in Chengdu nourishes people, and eating spicy food on a hot day will not cause you to get angry. I understood why Chengdu people always have a taste for spicy food. This favorite food can be used as meat in summer and as clothing in winter.

Among all the delicacies in the world, only spicy food can replace the taste of meat. Even a bowl of white rice will be delicious if accompanied by spicy food. During the long, wet and cold winter in Chengdu, eating spicy food around the stove is so exciting that you might as well wear one or two less clothes.

(Jiangbei Laozao Yuanyang Hot Pot Soup Base) Nowadays, hot pot in Chengdu is dominated by Chongqing brands. Kong Liang, Fat Mama, Qin Mama, Liu Yishou and Jiangbei Laozao are all open. But Chengdu people accepted it happily, and introduced new dishes, and tasted Malatang Chuanchuanxiang in different ways.

5. Real boiled fish

After returning to Chengdu from Jiuzhaigou, it was already one o'clock in the afternoon after checking in, so we went to the Junhong Hotel downstairs of Jinjiang Inn to eat and order. 48 yuan for a portion of boiled fish, fried shredded potatoes, fried cucumber and fungus, and tofu mixed with meat. I felt that the boiled fish was on point. Just by looking at the chili peppers on the plate, I knew that the cooking below was absolutely unambiguous. This meal was particularly unforgettable, so I ordered a bottle of Zhujiang pure draft beer to accompany the meal. Boiled fish is my favorite Sichuan dish. I like the deliciousness of the fish, the thick and spicy taste, and the feeling of eating it! The first time I had a meal with my girlfriend was boiled fish. The most impressive time I had boiled fish was in Beijing. After swimming in Beihai, I walked to a small restaurant on nearby Di'anmen Street to eat it. It was spicy, spicy and spicy. Now Junhong's pot seems to allow me to find the long-lost boiled fish. The essence of boiled fish lies in the numbing umami flavor of live fish on top of bean sprouts under a pot of chili. Junhong has this!

(Junhong Boiled Fish) After reading the information, I realized that Wangping Street and Yushuang Street were originally gathering places for Chengdu food. You can see restaurants such as Junhong, Three Ears, and Sichuan East Renjia here. All are famous stores.

6. The fragrance of small shops

The morning I left Chengdu, I slept in late and went to the Puxiang snack noodle shop opposite Wangping Street for breakfast at nine o'clock. I ordered a bowl of miscellaneous sauce noodles for 5 yuan. I served it in a red bowl. The chili oil and miscellaneous sauce on the noodles were very tempting. I mixed the noodles and ate them. It was very spicy and numb. I ate it to the bottom of the bowl. There is peanut butter, and when mixed with noodles, it has another taste. This is the surprise of Chengdu food. Even a small noodle shop on the street will not be too bad. It's a pity that after staying for a few days, we didn't know this gourmet restaurant until the day we left. How could we take a taxi to Zongfu Road to eat. If I hadn’t made an appointment with my friend in Leshan, I would have stayed in Chengdu for two more days just to have one more bowl of mixed noodles. Later, I posted a post on Ctrip specifically talking about this: "Chengdu has so many delicacies, spicy and fragrant with a long aftertaste. But what I miss the most is the inconspicuous Puxiang snack noodle shop on Wangping Road across the Dongfeng Bridge. On the day I left Chengdu, I had a bowl of miscellaneous noodles for breakfast. It was so good that I couldn’t describe it. It tasted better after eating it. It was more memorable than Junhong’s boiled fish meal opposite. Chengdu delicacies are often hidden in unknown shops in the alleys. , just taste and discover for yourself.”