Mainly eat delicious food, like spicy food. I'm going to wait until summer vacation.

Spicy Chengdu Everything about Chinese civilization, Chengdu is not lacking, and food is no exception. Sichuan cuisine is the four major cuisines in Sichuan, Guangdong and Su Ru, and Sichuan, which is far from the sea, is the most respected among the three coastal provinces. Sichuan cuisine is known for its spicy taste and wins by its taste. There is a saying that "eat in China and taste in Sichuan"; Sichuan cuisine is famous for its wide variety. It is said that there are "three thousand varieties and hundreds of famous dishes". Sichuan tour is not only a test of foot strength, but also a trip on the tip of the tongue.

First, I tasted spicy food for the first time

Just arrived in Chengdu, put down my luggage and went straight to Chunxi Road. First of all, I am a beautiful woman. Second, I am eating. Beauty didn't see it, so I tasted the food first. We went to the Dragon Wonton Restaurant introduced in Looking for Chengdu, and ate 28 yuan's Dragon Wonton Package. 12 snacks with different tastes: Dragon Wonton, Zhong Jiao, Dandan Noodles, Lai Tangyuan, pork intestines powder, lotus seed black rice cake, tortillas, Ciba, bean curd, bean jelly, spring rolls, and two crayfish. Finally tasted the long-awaited spicy, I love spicy! Later, I went to Daci Temple for tea. According to the old man, before eating dragon wonton, he always finishes the soup first, and then eats wonton slowly. That taste is the essence of soup! After listening, I swallowed, and then turned on my mobile phone to read the article on Chengdu diet. An author who grew up in Chengdu said that the dragon wonton on Chunxi Road is good in color and flavor, but the snack bags sold in recent years have become very bad in taste. I don't think so. For us foreigners, everything is new. It's better to try the ordinary first, and then try the authentic Sichuan style. The taste should get better and better.

The next morning, for breakfast, we took a taxi to Wangfujing Department Store on Zongfu Road to eat Korean buns. This kind of steamed stuffed bun is not like Shanghai steamed stuffed bun, Tianjin Goubuli, and there is no soup, but the skin is white and tender, and the stuffing is spicy. You will know that it is in Sichuan after breakfast. The tables and stools of Nahan Steamed Bun Shop are very neat, and the decoration of the shop door is particularly elegant. Mr Xu, a famous calligrapher in China, wrote long couplets hanging on both sides of the door, which impressed people deeply: "No one likes to eat Chinese steamed buns, but the stuffing is fragrant and the soup is fragrant. Do you know what he does? " Chengdu has this whole flavor, which is really fragrant and slippery, and it has earned me a lot. "Eat steamed stuffed bun, and then go not far to eat Lai Tangyuan.

2 yuan spends a bowl of money and six glutinous rice balls in milky soup. When eaten in your mouth, the black sesame stuffing naturally flows out, which is sweet and delicious! This kind of sweet glutinous rice is not special. If it is sold in Guangdong, Shanghai and Beijing, no one will know that it comes from Chengdu. However, Chengdu people still remember Lai Yuanxin, a peddler who peddled along the street more than 0/00 years ago.

Pay special attention to font size when eating in Chengdu. As long as you create a dish, the delicious Chengdu people will remember you. Although the snacks are small, they are all famous. Jiaozi was named Zhong, which was created by Zhong Xiesen. The steamed stuffed bun named Han is made by Han Yulong; Tofu pudding surnamed Tan is the management of Tan Dongsheng; The name of bean jelly is Chen, which was carefully studied by Chen, a farmer in northern Sichuan. Duck's surname is Zhang, which is unique to Zhang. Silver carp is surnamed Zou, and the silver carp cooked by Master Zou is the most delicious. These dishes were created in the late Qing dynasty and the early Republic of China, and have gone through a hundred years. There are so many famous dishes with surnames in the second largest city of China, so people in Chengdu use this commemorative way to encourage chefs to keep innovating.

Nowadays, a snack that can be seen everywhere on the streets of Chengdu, Bangbangji, has also inherited the traditional names of "Liao Ji" and "Yu Ji".

Second, walk for an hour and a half to eat Chen Mapo.

It's already six o'clock in the evening when we came out of Wangjiang Park, and we insisted on eating Chen Mapo. Liu Bo told us that Chen Mapo, opposite Qingyang Palace, was burned to death when she put on a dragon gate array in Daci Temple. Now, if you want to eat Chen Mapo, you have to go to Tianfu Square to do the head office behind Chairman Mao's ass. So I asked a person, and someone showed me the way to take a bus to Venus Road, opposite Carrefour, and walk for ten minutes. But after we got off the bus, we walked from East Street to Daye Road to Renmin East Road, walked past Tianfu Square, bypassed the statue of Chairman Mao, and then walked to Renmin Road. I don't know how many people walked for an hour and a half and finally arrived at Chen Mapo's tofu shop in West Yulong Street 197. It's already eight o'clock in the evening, hungry and tired, and there are not many people in the shop. We ordered Mapo tofu, kung pao chicken, husband and wife lung slices, a wild vegetable, a green vegetable and a pearl beer. The taste of the three main courses did not disappoint us, especially Mapo tofu, which was as spicy and crispy as the one introduced on the wall. After eating, people feel very comfortable, in one word-cool! Husband and wife lung tablets are another spicy method in Sichuan, which is also enjoyable. As for kung pao chicken, I think it's very general. Ding Baozhen, the governor of Sichuan, must be an official who loves peanuts. This dish is not only loved by Sichuanese, but also has fans among foreigners. NBA player Alexander's favorite Chinese food is kung pao chicken. It seems that this dish is not simple.

I sat down to watch the story of Mapo Tofu on the wall: Chen Mapo Tofu was founded in the first year of Tongzhi in Qing Dynasty (1862), in a small shop called "Chen Restaurant" near Wanfuqiao in the northern suburb of Chengdu. When the boss Chen Chunfu died early, the shop was run by his wife. Because the boss has pockmarked face, people call her Chen Mapo. At that time, people selling husbands and pawns and pushing sedan chairs often stopped at Wanfu Bridge to "pinch". Most of the people who visit this shop are porters who carry the burden of oil. These people often buy some tofu, scoop some vegetable oil from the basket and let the proprietress cook for them. Cooked tofu is full of color and flavor, with different local conditions and customs, which is deeply loved by the masses and is famous far and near. In the late Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu, and it became famous in the 1920s. Li, a famous writer, gave a very detailed and vivid description of Chen Mapo's history in his masterpiece "Big Waves Wash the Sand". Chen Mapo's tofu is characterized by hemp, spicy, tender, crisp and spicy. The smell of beans, coupled with crispy meat, has a strong spicy Sichuan flavor. This dish is red and white, bright in color, oily but not greasy, crisp and delicious, appetizing and suitable for all seasons. Our famous dishes are included in the book China Famous Dishes Collection (Sichuan) co-edited by China and Japan.

Looking at it, I think this village girl with a pockmarked face and a white face must be very beautiful. "The beauty of tofu" is no exaggeration to describe her. The famous dishes of the four major cuisines in China, such as roasted sea cucumber with scallion in Shandong cuisine, steamed shad with hairy crabs in Jiangsu cuisine, roast suckling pig in Guangdong cuisine, and chrysanthemum, dragon, tiger, phoenix and snake soup, are all delicacies? Only Sichuan cuisine, with this ordinary tofu as the first specialty, 140 has enjoyed a good reputation at home and abroad for more than 40 years, which is really admirable. I think this is why Sichuan cuisine, which is surrounded by mountains and far from the sea, ranks first among the four major cuisines. Food is the most important thing for people. Mapo tofu comes from the lower class and will always serve the people.

When you pay the bill, you only need 80 yuan, which is not expensive at all. Sichuan cuisine is like this. No matter how you eat, you are satisfied with the charge when you pay the bill. The land of abundance is rich in products, and things are naturally cheap; With more production, the diet will be diversified. In retrospect, it is worthwhile to eat a broken leg here for the sake of spicy hobbies.

There is a bag of Mapo tofu seasoning at the door of the store, but I didn't buy it. Today, with the rapid homogenization of China's diet, I think I still have to go to Chengdu to eat Sichuan food, and I can't take it back. When eating Sichuan food, I always feel that hemp is not so numb and spicy is not so spicy.

Third, the food in the alley.

It is said that Chengdu is a huge food city, and we confirmed this statement in Xindu. I want to try the sweet boiled rice I ate in West Street 0/2 years ago, but I can't find it. I bought a piece of chicken at Yuji Bangbangji, No.208 West Street, and went to a small shop called Lotus Leaf Porridge in Hengjie to eat porridge. We just want a plate of shredded potatoes. In such a small shop, the knife maker of shredded potatoes is also first-class, and it is as thin as silk, and the entrance feels good. Corn porridge is also very good, one yuan each, and I have a good time. Eat enough porridge, and then a plate of edamame to drink beer, * * * ate 20 yuan, bangbangbangji bought 19 yuan, and two people settled a meal in 39 yuan. We lamented that Chengdu was cheap to eat. Xindu has an unforgettable food experience every time.

Fourth, Jiangbei Laozao said hot pot

In the evening, before the sun went down, we tasted snacks in Jinli Food Street near Wuhou Temple. Just after eating hot and sour rice noodles and pork intestines rice rolls, friends from Chengdu came to treat us to hot pot. Chengdu cuisine can be divided into three categories: Sichuan cuisine, snacks and hot pot. After tasting the first two, hot pot can't be missed, so I went to Wuhou Street to eat Jiangbei Laozao Hot Pot City. The first floor was full of people. When we went to the second floor, if the hall was almost full, we finally found a place in the corner. I ordered Yuanyang hot pot soup base and brought a menu. On it, I hooked more than a dozen halo elements on the wild vegetables of fat beef tripe and snow fish. Use clear soup to iron the bottom first, then eat spicy food, first light and then thick, there is no artistic conception. During my few days in Chengdu, I drank all the herbal tea granules I brought from Guangdong. I didn't want to eat spicy food any more, but I didn't care about anything when I saw hot pot. Later, after two days, there was nothing left, only to know that the water in Chengdu fed people, and eating spicy food on a hot day would not get angry. I understand why Chengdu people always have a hobby of eating spicy food, which can be used as meat in summer and clothing in winter. Of all the delicious foods in the world, only spicy food can replace meat. Even a bowl of rice with spicy food will be delicious. Eating spicy food around the stove can reduce one or two clothes in your blood during the long wet and cold winter in Chengdu.

(Jiangbei old stove Yuanyang hot pot soup base) Nowadays, hot pots in Chengdu are all under the brand of Chongqing, and Kong Liang, Fat Mom, Qin Mom and Jiangbei old stove abound. However, Chengdu people accepted it gladly, and they made innovations and changed the way of eating mala Tang.

Five, the real boiled fish

When I returned to Chengdu from Jiuzhaigou, it was already one o'clock at noon after I checked in. Go to Hong Jun Hotel downstairs of Jinjiang Inn for dinner, and order boiled fish from 48 yuan, dry fried potato shreds, cucumber fried fungus and tofu mixed with meat. I think boiled fish is very spicy. Just look at the peppers on the plate and you will know that the cooking below is unambiguous. This meal was particularly unforgettable, so I ordered a Pearl River draft beer to deliver the meal. Boiled fish is my favorite Sichuan dish. I like the delicious fish, the spicy and thick taste, and the feeling of catching it! The first time I had dinner with my girlfriend, I ate boiled fish. The most impressive boiled fish is in Beijing. After swimming in Beihai, I went to a small restaurant near Di 'anmen Street for a meal. Hot enough. Hot enough. Now the pot in Hong Jun seems to let me find the boiled fish I haven't seen for a long time. The essence of boiled fish lies in the delicacy of hemp live fish on bean sprouts under a pot of pepper. At this point, Jun Hong has it!

(Hong Jun Boiled Fish) Later, I read that Wang Zhi Pingjie and Yu Shuang Street were originally gathering places of Chengdu cuisine, and restaurants such as Hong Jun, Saner and Chuandong were all famous shops.

Sixth, the store stays fragrant.

I overslept the morning I left Chengdu. I didn't arrive at the noodle restaurant across the street from Wang Ping for breakfast until nine o'clock. I asked for a 5-yuan bowl of miscellaneous sauce noodles, which was held in a red bowl. The pepper oil and miscellaneous sauce on that side are appetizing, and they are very spicy and hemp when mixed with noodles. I ate the bottom of the bowl and peanut butter, mixed with noodles, and didn't have a taste. This is the surprise of Chengdu cuisine, even street stalls. It's a pity that we stayed for a few days and didn't know about this gourmet shop until the day we left. What did we eat in Zongfu Road by taxi? If I hadn't made an appointment with friends from Leshan, I would have stayed in Chengdu for two more days, just to have an extra bowl of miscellaneous sauce noodles. Later, I posted on Ctrip. Com, specifically talking about this matter: "Chengdu is so delicious that it has a long spicy aftertaste. However, I think what I miss most is the humble noodle restaurant opposite Wang Ping Road in Dongfeng Bridge with delicious snacks. I had a bowl of miscellaneous sauce noodles breakfast on the day I left Chengdu. It's so cool, I can't describe it. I didn't know until I ate it. It's more memorable than the boiled fish rice opposite Hong Jun. Chengdu cuisine is often hidden in unknown shops in alleys, so you can taste it yourself and discover it yourself. "