From pork intestines powder to hoof flower soup, eat in Chengdu and laugh.

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Sichuan is spicy and addictive. Hot and sour powder, saliva chicken, spicy chicken pot, cold pot string … Red spicy oil, fragrant pepper, eat to the scalp sour, sweating, shaped like a taste purgatory trip, but the aftertaste is getting deeper and longer, and it will become addictive after a long time. However, the food in this place is so brilliant that 1,000 Chengdu people may have 1,000 small shops they like.

Sichuan is spicy, fragrant and hemp, and saliva is secreted at a glance. The graphs in this paper are all three graphs.

An hour in the morning is worth two in the evening

No matter how famous the hot pot in Shudu is, you can’t eat it early in the morning. Everyone in the land of abundance is very comfortable, sleeping until they wake up naturally, hungry for the first meal, where to go and what to eat? Go to a fat sausage shop with heavy taste, eat a bowl of bean soup rice with pure pie, and the old school will come to a bowl of red oil to copy their hands. After eating and drinking enough, they are full of vitality, so they can set off for the teahouse.

Pork intestines powder+pot helmet is my favorite breakfast. Pork intestines powder must be white and tender, and the powder is strong. The intestines should be washed clean without peculiar smell, simmered slowly with a little chewiness, red oil slipped and stained a little, and some soup should be hooked in the bend to make people enjoy themselves.

The powder should be high-quality sweet potato powder, and it is best to make it by hand, so that the taste is strong. The seasoning should be enough, and the sauce should not be vague. It must be aged Pixian bean paste, and the fragrance is layered. It is absolutely comfortable to eat in such a bowl. Another crispy pot helmet, hand-made noodles, strong fragrance, fresher soaking, is simply authentic civilian food.

Pork rolls with pot helmet.

People who like the large intestine are regarded as treasures. No matter at noon for breakfast, when you enter the fat sausage shop, braised sausage head and mixed sausage head are not to be missed. The sausage head tastes the most refreshing, tender, thick and chewy. Authentic stores turn the whole piece over and wash it with alum. When it is finished, cut it into pieces to taste before serving, so that the delicious food is firmly sealed and blooms before serving. The intestines are fat and heavy, and it is even thicker when soaked in red oil peppers. With fresh and tender cress, the fresh and spicy fragrance makes the tongue unable to find the north for a while.

Everyone who will order will have a sausage head.

In Chengdu breakfast, only miscellaneous sauce noodles can compete with pork intestines powder.

A bowl of miscellaneous sauce noodles with red oil begins a day full of vitality.

Miscellaneous sauce noodles are the most popular in small noodles in the morning. Knowledgeable families must cut alkaline noodles with fresh water, commonly known as cudgel noodles, which have a yellowish surface and taste strong. The miscellaneous sauce for mixing noodles is ironclad sesame sauce, Hanyuan pepper noodles, pork minced meat and Chili oil, plus some sugar, garlic paste, soy sauce and the like. When you smell it in the morning, you will be full of saliva, and the dishes are green vegetables in winter and cowpeas in summer.

When it is hot, cold noodles with shredded chicken is the savior of appetite. You don’t need to see the fire, the store can mix a bowl in 5 seconds. The white jade congealed face, glittering and translucent spicy oil, and shredded chicken without oil flowers are chilled and refreshed. Popular stores use chicken leg meat, and then use chicken soup with noodles. No matter how hot it is, diners will continue.

Cold noodles with shredded chicken is the savior of summer.

Baijia gaoji pork intestines rice rolls

Baijia Town, South Third Ring Road, Shuangliu County

Ganji rice rolls

No.26-32 Xiaojiahe Middle Street, Wuhou District, Jiangyou Pork Intestines, No.18 Ma ‘an North Road, jinniu district

Noodles

9-21 Ximianqiao Street, Wuhou District

Liuji Lupin Branch (Cold Noodles with Chicken)

No.192, Randeng Temple North Street, Wuhou District

King of Sichuan cuisine twice-cooked pork

Apart from hot pot, there are four most popular Sichuan dishes in the world, namely, Sichuan style pork, diced chicken with kung pao, shredded pork with fish sauce and Mapo tofu. These four sweet, sour, spicy and fragrant dishes are balanced and palatable, which makes Sichuan cuisine invincible. But the dish that can be regarded as the "king of Sichuan cuisine" is probably Sichuan style pork.

Authentic Sichuan-style stew pork must use "two knives".

Sichuan people have always loved Sichuan pork. However, I’m afraid many Sichuanese didn’t expect that the Sichuan-style pork they ate was not authentic. From the selection of materials, ingredients to the final side dishes, it is actually very particular to fry a plate of authentic Sichuan style pork.

The most authentic Sichuan-style pork comes with skin and hind legs, which is called "Erdao" locally. The second knife meat has regular shape, reasonable fat and thin collocation, and heavy meat flavor. Add aniseed, pepper and cooking wine and boil it until it is raw. Add oil to the wok and burn the meat. The cooked meat looks like a lamp nest, then add wine and salt. After a little cooking, add bean paste and then sweet noodle sauce. Yes, you certainly didn’t expect that authentic Sichuan style pork and sweet noodle sauce are also essential, and the rich sauce flavor comes from this.

The side dishes of Sichuan style pork are also exquisite, and they must be garlic seedlings. Garlic seedlings are particularly important for Sichuan style pork, which not only smells fragrant, but also leaves of garlic seedlings can fully absorb the fat of meat, and it is also a rare delicacy. Stir-fried pork with garlic sprouts and special soy sauce until it is cut off. Only after turning off the fire can vegetables have a unique fresh feeling, and sometimes they are more popular than the meat on the plate.

Many fly restaurants in Chengdu cook Sichuan style pork, but when it comes to exquisite and clean materials, it will be the most popular one to turn around. As one of the longest restaurants in Chengdu at present, what it advocates here is the comfortable life in old Sichuan. In the old house with cornices and arches at the entrance of Lotus Lane, there are several thick wooden tables and bamboo chairs in the small courtyard of blue brick, which are the seats that guests scramble to reserve every day.

Zhuanzhuanhui (Liangui Branch)

No.25 Lianhua South Road (near Longzhou Road Police Station); 028-84511000

Chengdu Midnight Food Store

No matter how late the night is in Chengdu, there is also a snack bar with a light on and a steaming pot boiling, which attracts hungry passers-by with delicious meat. On a cold winter night, there is nothing warmer than a bowl of soup.

The hoof flower soup has warmed many wet winters in Chengdu.

Age loves hoof flower soup. A bowl of snow-white, rich snow bean and hoof flower soup. The white soup has a thick bean flavor, and there is no oil slick. When swallowed, it seems that there is a thin layer of gum condensed in the mouth, which is warm and smooth. The store keeps the skin of pig’s trotters white and shiny, so delicate that you can’t see the pores. When chopsticks touch them, they will be soft and detached from the bones. They will be dipped in soy sauce, vinegar, sesame oil, pepper powder, chopped pepper and chopped green onion, which will drive away the cold in one bite and cheer up in two. If you are tired of eating the taste of snow beans, kelp and lotus root will have another flavor.

Another late-night snack that is quite chivalrous is black chicken feet.

The huge black chicken feet, which are longer than the palm of a man’s hand, have traveled all over the restaurants in Chengdu, large and small. Without it, they can’t keep up with the trend and play Freestyle. Black chicken feet and ordinary chicken feet are not the same concept at all. The big black chicken from Zigong has an upgraded flavor, and the skin on its legs is smooth and tender. The chicken feet are crisp and chewy, and the soup is rich and the gum is rich. 10 yuan is one. After eating it, I looked up and saw that everyone in the room was eating it.

Liaolaoma pettitoes (Dongchenggen branch)

No.7-11, Dongcheng Gennan Street, Qingyang District; 028-86152948

Wanlai

No.18, Zhaixiangzi, Qingyang District; 15928117959

Black chicken feet longer than human palms.

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