In Chengdu, how to eat authentic Chengdu cuisine in two days?

When you arrive in Chengdu, you need to seriously understand one word: "you".

Chengdu people like to say "you"-

Slow and leisurely, everything is unhurried "straight to the point"; When I meet a friend I haven't seen for a long time, the first sentence will always ask, "Where are you cutting recently?"

Huang Yanpei, a master of the Republic of China, once described the idleness of Chengdu like this:

"One person has nothing to do with the number of stone slabs on the street, and two people enter the tea shop from morning till night."

Therefore, even if it is only 48 hours, Chengdu should not panic. It is not necessarily a loss to see one or two scenic spots less. What is more important is to drink a few cups of Qingcheng Snow Bud, taste a few strings and sip a few cold cups.

Let yourself slow down, fall into the soft sofa in Chengdu, and feel the ease and comfort accumulated by the land of abundance for thousands of years on the tip of your tongue.

Day 1 day

Sichuan style Chu experience

Although it is called "playing capital", it is not funny that Chengdu has today's inclusiveness and leisure. The frequent natural disasters in the surrounding areas and the war disasters caused by the granaries in the southwest have pushed Chengdu people to three generations, and most of them are from other places, even far from home.

Lan Guangjian, a famous master of Sichuan cuisine in the last century, once said: "The so-called' authentic Sichuan style' is actually a famous local dish made by experts from the north and the south, blended with Sichuan style and made with the taste that Shu people like to eat."

So all kinds of Sichuan dishes are natural: watercress in Pixian, Erjing in Chengdu, pepper in Hanyuan, well salt in Zigong, clear oil in Guanghan, vinegar in Langzhong, mustard tuber in Yibin, fermented bean curd in Jiajiang ... The dishes made in this way are not only diverse in layers, rich in flavor, but also comfortable in atmosphere.

Breakfast: sweet water surface

Goose Jun has been committed to popularizing an idea all his life, that is, Sichuan food is really not very spicy. ! ! Fat friends who don't know the truth can poke blue words to see popular science!

So when you first arrive in Chengdu, don't rush to be spicy. Try the sweetness of Chengdu first.

Dongzikou Zhanglaoer

Noodles with little finger width are very long in a bowl, and peppers, sesame sauce and garlic are mixed with compound soy sauce to be obedient and poured on the noodles. Don't be afraid of burning red oil-that's the source of pepper flavor. When your teeth are still touching the tough noodles, there is still a slight sweet smell in your mouth.

The soybean powder of the second child's family is also good. Bean jelly, sprinkled with lobster sauce and sesame chopped green onion, is slightly spicy, salty and delicious, and tastes full of powder texture and pea fragrance.

Address: No.39 Wenshuyuan Street, Qingyang District

Lunch: Dongpo elbow

I've tasted the sweetness, and it's time to try Dongpo elbow. It is said that Su Dongpo pioneered Dongpo meat in Xuzhou and improved it in Huangzhou. When he arrived in Hangzhou, he became famous all over the country. Since then, it has been circulated as a classic Hangzhou dish.

However, in his hometown of Meizhou (now Meishan), the salty Dongpo pork evolved into a hot and sour Dongpo elbow and became the representative of Sichuan cuisine.

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Ma Chuan Hotel

Ma Lao Sichuan Restaurant, opened in Su Dongpo's hometown Meishan, was almost full every night after its branch opened in Chengdu last year. Before you leave, please be sure to get ready for the queue of 2h+.

Dongpo elbow has a strong taste of ginger juice, slightly sour and slightly sweet. The whole pork elbow didn't rot, but the meat melted with a flick of chopsticks.

Sweet boiled white is sold according to the guest list. A piece of pork belly and a piece of sweet glutinous rice. The fat oil of pork belly has been steamed for a long time to get rid of the greasy feeling, and the sweetness is just right-just like this restrained little indulgence.

Address: Dongkangshi Street, Daci Temple 1

Dinner: griddle

I know you already want to eat hot pot, but don't worry, try the other two sects of Sichuan pot: griddle and string.

Guochuanjiang Lake

One is Chengdu people's choice of "want to eat some fried hot, and don't wash your hair after eating"; The other is a plural noun-including mala Tang, deep-fried, cold pot, oil-marinated, dry-mixed skewers, and Huayuan chicken, so in Chengdu, you must find out what kind of skewers to eat first.

Dazuibawang sparerib

The campus square of Sichuan Normal University opened the first big mouth overlord ribs. The shops around were opened and closed, changed and opened. Only it can stand, and it has been tested by a large group of girls in Sichuan Normal University who are picky about taste buds.

Put a crispy rice crust in the ribs griddle, which absorbs oil and is crisp. The spine is fragrant, and the locked gravy overflows after a bite, which is crisp and soft, and it is very enjoyable to eat.

Make an appointment before eating the sauce-flavored keel, otherwise it will probably be sold out. The meat on the thick keel is thick and made into a rake with halogen. After eating the pork full of sauce, break the seam and take a small sip. The full spinal cord is very energetic.

Besides, you must have a brown sugar bazin as dessert. Sprinkle soy flour on the hot bazin, dip it in brown sugar and put it in your mouth. Crispy outside and waxy inside, sweet as a spring flower ~

Address: Campus Square, South Gate of Ishikawa, No.7 Jing 'an Road, Jinjiang District

the next day

Sichuan style gourmet advanced

After the first day of tasting, I believe you have bid farewell to the "daze" impression of Sichuan cuisine. Next, you can go deep into Jinguan City and see the advanced Sichuan cuisine hidden in the courtyard dam!

Breakfast: pork intestines rice rolls

Wang Ji pork roll

Wangji has been in business for more than 20 years, and diners are basically repeat customers. Residents around often buy food, then order a bowl of powder here and go home contentedly after eating.

Pork rolls are now cooked every day, and the soft and hard elasticity are just right. Celery and chopped green onion peppers are put in the seasoning, and every bite is mixed with the taste of fresh peppers. If you want a stronger taste, add some vinegar to taste better.

Don't forget to take two knots (fat intestines) and eat them all at once. The soup in the pastry is full of streams.

Besides jiaozi, crispy Guokui is also a perfect match for pork intestines powder. You can order a brown sugar pot helmet at the Henan cake shop next door. Beware of the restless brown sugar in the steamer helmet-you can't eat hot tofu or hot pot helmet if you are impatient. I won't tell you how many bubbles there are on my tongue!

Address: No.4 Qingyang North Road, Qingyang District

Lunch: boiled in salt

Folk cuisine is the main part of Chengdu cuisine. When expensive restaurants in other places become online celebrities, Chengdu people only care about which one has recently made the top 50 "fly restaurants". These folk masters have won countless fans with their unique dishes and ancestral delicacies.

Shiyijie Wu Ming Fei Fei restaurant

Cherry meat is a local dish with bright oil, soft and waxy skin, just the right combination of fat and thin, strong sauce flavor and salty and sweet taste. Rice is steamed in wooden barrels, and the grains are distinct. A bite of cherry meat and a bite of rice, many people often want another bowl of rice in order to finish the cherry meat.

Boiled in salt water is a favorite dish of many famous writers in Sichuan. Although the main ingredient is pork belly, the boiled salted water is not greasy at all, and it is especially appetizing with sprouts.

After dinner, go to the next door to play mahjong and drink tea. It is a typical living condition in old Chengdu. If you want to really feel the "slowness" of Chengdu, you must be right to come here.

Address: No.5 Zhimin Road 1 1 Street, Wuhou District

Dinner: hot pot

Finally arrived at the treasure of Sichuan town: hot pot!

Although it originated in Chongqing, Sichuan hot pot likes to use clear oil (rapeseed oil) as the bottom of the pot, which is more fragrant when cooked, not as dry as Chongqing hot pot. Some shops add Chinese medicine to the bottom of the pot in order to get rid of fire, which is very suitable for people who are not keen on spicy food, so it was first recognized in other places.

However, even so, a Shanghai friend of Goose Jun went to Sichuan and ordered a "slightly spicy" hot pot. When he saw a dense layer of sea pepper floating on it, he silently took out his mobile phone and uploaded it to a circle of friends, with an essay: You told me this thing was slightly spicy? ! ! ! !

Goose Jun said silently in his heart, you may not have seen the "slightly spicy" Zigong diving frog () that made Sichuanese cry.

Xue Hua restaurant ju giblet hotpot

Don't underestimate its humble signboard and humble storefront. You have to know: this store has really been lined up for three generations.

This hot pot takes the route that the more you eat, the more you want to eat spicy food The beef offal has been fished several times, and the rake is fresh, not to mention the tender beef. The more cooked, the more tender. After scalding, the tripe, yellow throat and duck intestines are crisp and spicy, and the tripe is very easy to fall off. In addition to the regular sesame oil dishes, it is recommended to choose the original soup dishes special for spicy children's shoes.

By the way, don't wear too good clothes when eating, or it will take three days for the smell to dissipate.

Address: No.3, No.30 Hongpailou North Street, Wuhou District

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Ghost diet

There is a midnight food store in Tokyo and ghost food in Chengdu.

Westerners like to kill time, while Chengdu people like to kill nights.

As a result, in Chengdu, there are stalls and restaurants that attract hungry tuberculosis ghosts and greedy ghosts at night. Bowls of food taken late at night taste much better than the visual effect, end in dimly lit, shadowy street, eat the next bowl of resurrection, from ghost to human and then upgraded to Nightcrawler.

One night in Chengdu, dedicate your last meal to the ghost diet.

Sange winkle

As soon as you walk to the door of the third brother snail shop, of course, if you find it, you will find that this shop is definitely an "old fly" in Chengdu fly restaurant.

At night, this quiet and remote North College Street will be busy with traffic because of this restaurant. Because the road is too narrow, many people choose to park their cars at the corner and go in for dinner.

When the snail comes up, there will inevitably be a chopsticks fight on the table. Many people simply abandon chopsticks and grab them by hand. The flavor of fish-flavored lobster and spicy yellow throat is not lost at all, but the seasoning is always more than the main ingredient. If you go down with chopsticks, you will go to the depths of sea pepper and garlic for treasure hunting.

Address: Beishuyuan Street, Jinjiang District

Outside meals: snacks

Please don't miss the Chengdu snacks beyond the three meals and within the stomach capacity.

Lu Ji Dan hong Gao

After shaking a spoonful of just-right batter back and forth in a small round copper pot with a diameter of less than 10 cm, the boss skillfully folded the baked amber skin with tweezers, including cream, shredded potatoes, pepper chicken, bean sprouts, sesame candy, assorted eight-treasure rice, candied dates and raisins, Laoganma … whatever you want!

Address: Building 2, Worker Village, Neicaojiaxiang, jinniu district

Sugar and oil fruit when I was a child

3.5 yuan, a string of five candied fruits, has an irregular appearance, but the price is quite high. Bite open the crispy skin, and it is soft and sweet glutinous rice, which tastes sweet and glutinous.

You can even see an old woman with gray hair here, trembling with a bamboo stick, holding the candied fruit to her mouth.

Address: Next to Building 3, Second Hospital of Wucheng Street, Jinjiang District

Yan tai po Guo kui

Don't miss Yan Taipo Guo Kui, who is known as the "first pot kui in Rongcheng". Mrs. Yan joined the favorite ingredients of Chengdu people, such as arch mouth, shredded bamboo shoots, bean jelly cold noodles, beef and so on, creating a precedent of "snacks integrated into Guo Kui".

Address: No.3 Section of Renmin Middle Road, Qingyang District 19 (with many branches)

Two-ring chicken feet

The second-ring chicken feet are really "sparse rakes"-although they look tough, they separate the meat from the bones with a gentle sip of their mouths, and the spicy and soft gum stimulates people's scalp. After eating, you will find that even the chicken bones are full of spicy juice.

Address: North Lane 1, Dongfeng Road, chenghua district

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At this point, the 48-hour trip to Chengdu ended. What, are you still reluctant to leave? Well, then go back to Wang Ma, who doesn't close for 24 hours in Yulin Street, tear the roast rabbit by hand (No.26 Yulin Street with 26-27 attached) and buy some evacuated roast rabbits. A few days after returning home, I will savor the taste of Chengdu and plan my next trip.