Although Sichuan cuisine pays attention to spicy and fragrant, in addition to hot pot, strings of incense, stir-frying, barbecue and other dishes with heavy tastes, in fact, most of the home-cooked dishes in Chengdu are still peaceful. Spicy is a representative of Sichuan cuisine, but it is not spicy, and it is also present in Sichuan cuisine.
Old Chengdu people used to prefer old restaurants such as Rong Yuan and Furong Restaurant, but now these old restaurants have long disappeared. Wen Xing, the owner of Furong Huang Garden Restaurant, once studied under the chef Lu Tiangui of Furong Restaurant, and brought many classic dishes of Furong Restaurant to Furong Huang, such as Furong Chicken Slices and Snow Chicken Nao.
Compared with the commercialization and high popularity of the south of the city, the west of the city has less of a gathering of tourists and more of a local home-like atmosphere. Therefore, most of the customers who go to Furong Huang to dine are locals or surrounding residents who choose to play the "tooth festival" in the next restaurant. However, the price of Hibiscus is very affordable, and it is rare to be able to taste complex and delicious dishes at a low price. If you want to try non-spicy Sichuan cuisine, Furong Huang is the first choice.
Not spicy does not mean that the taste of Sichuan cuisine has been lost. Sichuan cuisine emphasizes the blending of flavor types in cooking, and now most of the flavors on the market are spicy, and a large number of chili peppers and peppercorns have already covered up the umami of the ingredients themselves after stimulating the taste buds. The Sichuan cuisine of Furong Huang just highlights the ingredients themselves, and the rich flavor is enough for customers with different taste preferences to find their own suitable taste.
Hibiscus Chicken Slices is a must-order dish in Furong Huang, and this dish, like Snow Chicken Nao, is a classic dish of "eating chicken without seeing chicken". These dishes are cooked with minced chicken breasts, without the dry wood of the chicken breasts themselves, and are served with ham, winter bamboo shoots, seasonal vegetables, etc., and the chicken slices are smooth and fresh. Hibiscus chowder is also a time-consuming and laborious salty and umami Sichuan dish, using ham to hang the flavor, adding pork heart, pork tongue, pork belly, crispy meat, hoof tendons, mushrooms and other ingredients to cook together, each of which needs to maintain its unique taste. The pot in the pot pork slices is homemade in the store, crispy and delicious.
Furong Huang also has a lot of spicy Sichuan dishes, and the practice is more traditional. The boiled beef tenderloin still uses garlic sprouts and celery to enhance the flavor and aroma, rather than simply adding spices. Flame Rabbit, a dish that needs to be stir-fried with dried red peppers, is also deeply fond of spicy orders. In addition to Sichuan cuisine, you can also see the shadow of Cantonese cuisine and Shandong cuisine in Furong Huang.
The dishes of Furong Huang are relatively stable, and the ingredients of its cooking dishes are mostly homemade in the store. In particular, the most important bean paste, kimchi, pickled chili peppers, etc., which are the most important in Sichuan cuisine, are all made by the restaurant to ensure the unity of the taste of the raw materials.
Furong Huang is located in the southwest of the Southwestern University of Finance and Economics on the commercial building, the style is a little simple and old. Dining here, you can feel a lot of flavors of old Chengdu, and away from scenic spots and commercial centers, you have more down-to-earth feelings. However, the service of Furong Huang is not as good as that of the top-ranked Sichuan restaurants, and the environment is more noisy when there are more diners.
