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 things in Kangding City. The materials used by the boss are very authentic. The bean curd made every morning makes you feel that the snack area with Western Sichuan flavor is easy to find. Parking is not convenient. The boss is very enthusiastic and the per capita consumption is about 30 yuan.

This restaurant is authentic home-cooked food, the taste is very good, the environment is also good, the Tibetan beauty waiter is particularly enthusiastic, especially the stone mill bean curd beef, pepper fish is particularly delicious.

The public taste, not spicy, the taste is OK, 2 people basically finished eating.

Very special, very local, you can try it