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Chengdu,decembertravel
[Chengdu Eater] You can know that this is a restaurant specializing in Chengdu cuisine. It is located on the road to the people. On the website, it is the top food list in Chengdu Wuhou District. Its not obvious when you look at it from the outside of the storefront, but if you happen to have a meal, its a bit late, you will see that on a small step, its overcrowded, theres a place to sit and wait. One dish is [special grilled fish fillet], which is impeccable in terms of characteristics, taste, photographs and color. Backpack I am not a person who especially loves fish. Because there are a lot of fish bones on the fish, it is very troublesome to eat, and my taste is heavy. Most of the fish I think there is no taste in the meat. The [special grilled fish fillet] is like a dish specially tailored for me, and I have solved several reasons why I don't like to eat fish. The chef didn't know if the thornless fish was used or the thorns were all pulled out. Then the meat on the fish was shaved with a knife, then the meat was put into a long bowl, and finally added. Ten kinds of ingredients are cooked at high temperature. Because the fish has become a piece of meat, so I have to be a lot stronger in the taste, and the series of ones put in the mouth to make my taste buds coexist. The so-called "feeling frog" is to let you experience a tasteless taste bud, taste the sour, sweet, bitter, spicy, hemp, salty, cool in the endless, want to do this dish, then every taste can not Too heavy and not too shallow, too heavy will cover up the other flavors, and too shallow will be covered by other tastes, so the best test of this dish is the chef's control of the ingredients.
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Chengdu,decembertravel
Xichang is the seat of the state capital of Liangshan Yi Autonomous Prefecture in Sichuan Province. It is close to Yunnan, and Xichang cuisine has both ethnic flavor and Chuanxi taste. Brazier barbecue is one of them. After the precipitation and development of the Xichang people, the brazier barbecue conveyed this tribal-style food to all parts of the southwest. And [Drunken Xichang] is the most outstanding one in many brazier barbecues. It has been favored by many diners on CCTV and Hunan Satellite TV. If you want to have a meal here, please queue up! ! ! Because there are so many people coming here! [Small Pork Pig] is one of the must-have dishes to come to this store. Almost every visitor will be charged a pound. The waiter will help you pull out a large bamboo stick that is about one meter long on the meat, brush it with a layer of oil, then bake it on a charcoal fire, and occasionally flip it back and forth to make it evenly heated. Sprinkle a small amount of pork on the cooked pork to suit your taste. The small fragrant pork is delicate, sweet and delicious, fat and not greasy. [In Inner Mongolia airlifting hand cut lamb chops] When I first went to Inner Mongolia, the first thing about the plane was to hit a car and go straight to the city to find mutton to eat. Now I think of the scene of eating lamb in Inner Mongolia, which has always reminded me of it. Therefore, when I saw the hand-cut lamb chops that were transported by Inner Mongolia, I made a decisive point. [Tinfoil quail eggs] Every moment of delicious, no need to create. A few simple tricks, after the chef's exquisite creation, instantly became the highest value of the whole food.
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Chengdu,decembertravel
Have you heard that the hotel only sells a signature dish? And only sell 100 copies a day, while stocks last? There is such a shop in Chunxi Road, Chengdu. If you want to come to eat and want to eat this dish, please queue up! ! ! When you come to the [pot chef spicy chicken], the dish you must order is of course [green pepper and spicy chicken], which is different from the traditional spicy chicken that is covered with dried red pepper. The cockerel is raised for 10-12 months. The chickens are all cut into the size of the thumb. After 45 minutes of frying, the water inside the chicken is slowly fried, the skin is tightened, and finally the fire is turned over before the table. Stir-fried with green and red peppers, it is estimated that the first thing that the chef comes to work every day is to stir-fry the spicy chicken, stir-fry the spicy chicken, stir-fry the spicy chicken... Even so, in order to ensure the freshness of the dishes, only 100 copies can be made every day. And to make a spicy chicken to use a pound of pepper two pounds of chicken, as well as a number of alcoholic peanuts, sweet corn, oyster mushrooms, sesame and so on. The combination of deliciousness and color is the Chinese diet philosophy. In addition to the spicy chicken, the sweetness of corn, the taste of the oyster mushroom shells, and the crispness of the drunkard peanuts make the whole dish taste more delicious. [Big Bang Chicken] In addition to the unique spicy spicy chicken, you can also experience the national intangible cultural heritage of Ya'an's weekly memory stick, and the owner is the fifth generation of Ya'an Zhouji. The so-called great chicken is to ensure that the size of each piece of chicken cut is symmetrical. When slaughtering, one person holds a knife and a stick, and the stick hits the back of the knife. The sound that is emitted will also change with the strength of the force.
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