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.

On Women's Day, I brought my queen to celebrate the festival. It's a ten-minute walk from home. Today is a festival, so there are a lot of people queuing up, so I waited for a while. Many people in front asked to share the table, so we were seated quickly. Let's have a roast duck, and order a whole duck directly, 156 yuan. From an affordable point of view, you can take the duck rack home after eating the duck for the male compatriots at home to nibble on it. Hahaha. Because it is freshly roasted, the duck waited for a while, and the chef will slice the duck in front of you. The meat slices themselves have only meaty flavor, and they are especially delicious after adding noodle sauce. Put it in the pancake and add cucumber and scallion shreds. You must bite it in one bite to enjoy it. The duck rack was packed and I went home to make pan-fried duck rack and duck rack tofu soup, which was very delicious. Students can go home and try it.

This Sichuan restaurant is best suited to be opened near such a densely populated residential area. It is suitable for mass consumption, delicious and inexpensive, with rich dishes, suitable for all ages. It was lunchtime when I went there. The residents around 468 went out for lunch. Their restaurant was also full of people, and the staff were busy and busy. The price of the dishes in the restaurant is not expensive, and the portions are very large, so please consider it when ordering, don't order too much, it's not good to waste. I, Xiaoya, have big eyes and small stomachs. I ordered a lot, and in the end I was bloated and didn't finish it. It's a pity. [Sliced ​​Roast Duck] 68 yuan The chef also took the duck to the table to slice the skin. The technique was skilled and the knife was steady and accurate. Each piece had skin and meat, and the size was uniform. Roast duck is really cheap, 68 yuan for half a duck, but half a duck is a big plate, more than enough for four people. The crust is a little thick and a little dry, but the scallion, cucumber and honeydew melon strips are very tender, which makes up for it. The roast duck is plump but not greasy, and it is very satisfying to eat it wrapped. [Mao Roast Duck] Large portion is 58 yuan. It is full of thick duck meat, and those who like to eat meat will definitely be addicted. When it is served, the waiter will help pour a bowl of soup into it. The stone pot is boiling, the soup is boiling, and the steaming appearance is very appetizing. [Sour Cabbage Fish] 68 yuan It is another large portion, sour and a little spicy, with a lot of sauerkraut and radish strips, which is particularly appetizing and refreshing. The seasoning can be eaten comfortably by both the elderly and children. Is the fish fillet made of mullet? There are no bones, the meat is still tender, and the soup base is not very greasy. It is used to soak a bowl of rice, which is very fragrant. 【Stone pot rice jelly】22 yuan The jelly is smooth, elastic and tender, tumbling and jumping in the boiling stone pot, looking vivid. I ate a piece despite the heat, haha, it is still soft and sticky, the taste is quite good, the seasoning can be a little heavier and more fragrant, I think it is more delicious. 【Cold buckwheat noodles】22 yuan Well, the red oil is still quite fragrant, but there is too much garlic, so I didn't eat much. 【Mung bean pumpkin soup】28 yuan I feel that there are a little less mung beans, and there is a little less sand-turning taste. The pumpkin is stewed very soft and becomes mud with a spoon. Well, it is very cost-effective. Generally speaking, you can eat very well with 70 yuan per person. It is especially suitable for lazy people who don't want to cook, eat casually, order casually, and don't feel sorry for your wallet.

After visiting the new building of the Chengdu Museum, it was time for lunch, so we walked less than a kilometer to the restaurant. Beijing roast duck is often eaten for its crispy skin, but Chengdu roast duck is completely different. The soup is directly poured on the roast duck, so that the roast duck is completely immersed in the soup and absorbs the fresh aroma of the soup. In addition, there is the Huoxiang crucian carp. Both crucian carps are not big, covered with spices, and have a strong taste, but there are more small bones.

The food is delicious and the service is great. I will definitely come again next time I come to Chengdu♡(Ξ◕◡◕Ξ)♡

It was the winter solstice and my whole family was feeling unwell, so we couldn't eat mutton soup. Suddenly I thought of Zhang's Roast Duck, which used to be a canteen, but I haven't been here for nearly 10 years. I came here around 7pm, and there was no queue. The shop had been renovated and looked much more upscale. I ordered the classic Mao Roast Duck and Mao Duck Intestines, which were very tasty. The roast duck was fragrant, the skin was especially delicious, and the duck intestines were tender and tasty, which made me unable to stop eating.