Zhang Roasted Duck

Their Dandan noodles insist on using pork with a fat-to-lean ratio of 3:7; and Zhong dumplings are almost a must-order, with the meat filling made from hind leg meat, which is especially delicious~ Their 10 classic Sichuan noodle snacks are all super good~

The biggest difference between the traditional Chengdu roast duck and Beijing roast duck is that it is "roasted outside and boiled inside": before roasting, more than a dozen secret spices are put into the duck's belly, local small yellow ginger and green onions are added with Chengdu people's favorite Pixian bean paste, and then water is poured in. The firewood used to roast the duck used to be the green bark tree in Huaiyuan, so this roast duck was once called "green bar roast duck". Now it has been replaced with peach wood from Longquan Mountain, but the roasting method is still the same: after the temperature in the earthen stove reaches a certain level, the firewood is extinguished and the duck embryo is roasted with Yin fire. At a high temperature of 300 degrees, the water and spices in the duck's belly roll and boil, and the duck matures from the outside to the inside, from the inside to the outside, while removing the fishy smell and increasing the fragrance.

Although the signature dish is roast duck, it is actually a Sichuan restaurant. Mao roast duck is to cut the roast duck into pieces and put it into the Maocai soup pot to blanch it. Compared with eating roast duck directly, the duck meat will be more flavorful. The duck intestines and bean curd fish we ordered were also delicious.

Mao roast duck is a unique way to eat roast duck in Chengdu! It combines the advantages of Beijing roast duck and Chengdu maocai, that is, you can eat the crispy skin and tender meat of roast duck, and you can also eat the long aftertaste of maocai. But the signature method of this restaurant is to pour hot soup on the sliced ​​roast duck, and the pot will boil slightly. Pepper eggplant is definitely a cold dish with endless aftertaste. The first bite feels appetizing and refreshing, and the third bite is spicy. It is not the spicy of chili oil and chili powder, but the spicy of fresh chili and chili sauce. I finally ate it with rice, and my tongue was numb. Let me talk about the four-star service. There is a seafood market and a vegetable market downstairs, so flies and mosquitoes are inevitable. The waiter takes an electric fly swatter and hits it whenever he sees it. I suggest that you don’t wave it around when there are customers.

This old shop, which started in 1988, does not need overly gorgeous decoration. Focus on making every dish well, and it must be crowded when you come here at mealtime. [Mao Roast Duck] Roast duck must be the specialty here. The roast duck squeaks in the stone pot, topped with boiling hot marinade, and the aroma is overflowing. The slightly curled duck skin is paired with duck meat with moderate fat and lean. The meat fragrance and soup blend in your mouth with one bite. [Sliced ​​Duck] Freshly sliced ​​roast duck, paired with sweet noodle sauce and shredded green onion and cucumber. It is worth mentioning that there are shredded cantaloupe. The appropriate fruit is sweet and neutralizes the greasy feeling of roast duck. The combination of meat and vegetables has always been popular. [Stir-fried Yellow Beef] Marvel at the knife skills of shredded meat. The shredded beef mixed with coriander is spicy and refreshing. It is a must-have for rice. [Tamarind Juice] The homemade tamarind juice is full of sincerity. Although it doesn’t look good, it tastes good. It’s better to have some sour and sweet after eating big meat.

The taste is of course good. If you like Sichuan cuisine, there are authentic Sichuan dishes to eat. If you can't eat spicy food, you can also eat roast duck, which tastes very good and is very cost-effective. I especially recommend garlic pork, roast duck, and duck intestines.

As a long-established restaurant, the taste is stable, but it also innovates, so it has never given up. Roast duck, duck skin, duck blood, and duck intestines are the classic dishes of the restaurant. The taste is always so good and worth tasting. The service in the restaurant is also well maintained, allowing people to dine comfortably.

There is a guide at the entrance of the first floor. Go up to the third floor. The place is very big. The air conditioning is very cool and the environment is clean and tidy. We went there at 6 o'clock. Soon it was almost full. When we left, there was still a queue at the door. The business was quite hot. It was a pity that the free meal did not come with roast duck. The set meal was roast duck, boiled fish, stir-fried beef, and baby cabbage. The roast duck tasted good, but it was a bit hard to chew. I don't know why. The stir-fried beef was cut into thin strips, and it was fried with celery. The spicy taste was suitable and it went well with rice. The boiled fish was large in portion, and there was bean curd skin and bean sprouts, which was spicy and fresh. The bean soup baby cabbage was also delicious, and it was just right with the spicy taste. The waiter was also considerate and had a good attitude.