What should I pay attention to when traveling to Chengdu?

It's a long way to Chengdu, so take dry food and drinks to avoid starvation in the car. Next, if you are not used to long-distance travel, please prepare some commonly used drugs, such as motion sickness medicine, to avoid discomfort during the trip. In addition, the plateau has high altitude, strong sunshine and large temperature difference between morning and evening. Need to prepare long-sleeved clothes, sweaters and coats. At the same time, it is recommended to bring sunglasses, sun hat, sunscreen, lip balm, cold medicine, gastrointestinal medicine, aspirin, diazepam, headache powder and other items. When it comes to Chengdu's special cuisine, the first thing I recommend to you is Dragon Wonton: it is thin, tender and delicious, and the soup is thick and white. It is the leading snack in Rongcheng. The name of Dragon Wonton is not the boss's surname, but the homophonic name of "Dragon" used by three guys in "Mihua Tea Garden", which means "Long Teng Hu Yue" and "Prosperous Business". Next is Dandan Noodles, a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack. The most famous Dandan Noodles is Dandan Noodles, which was founded by a street vendor named Chen Baobao in Zigong at 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk around in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. Followed by Han Baozi: Chengdu famous snack Han Baozi has a history of more than 80 years since its establishment. 19 14 Wenjiang Han Yulong opened a "Yulong Garden Noodle Restaurant" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of its exceptionally delicious buns. After Han Yulong died, his son Han Wenhua took over the business. He carefully explored and practiced the method of making steamed buns, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu catering industry and spread like wildfire. Later, Han Wenhua simply made steamed buns and changed the name of the store to "Han Xiaolongbao", and the business became more and more prosperous. From before liberation to now, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even the whole country. Seeing the food above, I believe you are already salivating.