Stone Mill Tofu Pudding Home-Cooked Dish

The division of Sichuan cuisine into three schools is based on the established Shanghebang, Xiaohebang and Xiahebang, and is standardized and fully expressed as follows: Shanghebang Sichuan cuisine refers to the Rong-style Sichuan cuisine centered in Chengdu and Leshan in western Sichuan; [1] Xiaohebang Sichuan cuisine refers to the Yanbang cuisine centered in Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine [2]; Xiahebang Sichuan cuisine refers to Chongqing cuisine represented by Chongqing Jianghu cuisine and Wanzhou Dawan cuisine. The three schools together constitute the three major mainstream local flavor schools of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development. On September 28, 2017, the China Cuisine Association awarded the title of "Hometown of Sichuan Chefs" to Meishan City, Sichuan, and Meishan cuisine became the representative of Sichuan cuisine.

It is rare to eat such authentic Sheshoufa in Kangding city. The ingredients used by the boss are very authentic, and the tofu pudding is freshly made every morning, which makes you feel the snack with the flavor of western Sichuan. The location is easy to find, but parking is inconvenient. The boss is very enthusiastic, and the average consumption per person is about 30 yuan.

This restaurant serves authentic home-cooked meals that taste great. The environment is also nice, and the beautiful Tibetan waitresses are very welcoming. The stone-ground beef with tofu and the spicy fish are especially delicious.

It's suitable for the general public, not spicy, and tastes good. Both of us basically finished it.

It's quite special and has local characteristics. You can try it.