Sichuan cuisine is simmered slowly in the spring and snow, and it is also spicy and refreshing on the street. Dishes with salt and flavor, a bowl of bean curd or a bowl of blood wang can be an excellent accompaniment to rice. Xuewang is an indispensable ingredient in Sichuan cuisine, whether it is chicken blood or pig blood, it will evolve into an ingredient in Mao Xuewang and hot pot.
In Sichuan, there are countless "fly halls" with Xuewang as the signboard, but only Ma Wangzi has made this fly restaurant delicacy exquisite, in the Sichuan restaurant on the edge of Taikoo Li, the spacious dining space and the establishment of the Ming kitchen, the modern and simple style, make the dining environment bright and tidy, and change the stereotypical image of the fly restaurant in the past.
Ma Wangzi originated from Meishan, Sichuan, and its establishment in 1923 and its uninterrupted operation have always been a place of pride for Ma Wangzi. The founder, Ma Shiheng, started by selling blood and rice, and the porters and slender men in the town were Ma Wangzi's first guests. Today's Meishan Mawangzi is a large restaurant of 3,000 square meters, and it is also the only Chinese restaurant in the city that has been awarded the "Sichuan Time-honored Brand".
Chengdu's Sichuan Restaurant is Ma Wangzi's only branch in other places, and the dishes promoted are not banquet dishes, but a fusion of common snacks, cold dishes, and home-cooked dishes in Sichuan, such as corn cake, brown sugar pot helmet, ice powder, and cold noodles that were common on the street in the past.
Wanwanwang's blood is made of pig's blood, the blood is tender but not broken, add chili oil, pepper, salt and other seasonings, and finally sprinkle fried lard residue, green onion and so on to enhance the taste, the blood is delicious but not too spicy, it is a common dish in Sichuan. Although the husband and wife lung slices in the store are also excellent enough, although the husband and wife lung slices were founded by Guo's, as a standard Sichuan dish, down to the market and up to the famous chef of the restaurant, it is a must-have dish. Ma Wangzi's husband and wife lung slices are rich in chili oil, spicy and delicious, and exquisitely presented.
Mawangzi Sichuan Restaurant alone can taste most of the snacks, home-cooked dishes and special cold dishes in Sichuan cuisine, with rich choices and appropriate portions. If you want to experience the street food of Sichuan cuisine and have some requirements for the dining environment, then Mawangzi can be the first choice.
When you go to Mawangzichuan Restaurant to eat, there will inevitably be queues. Ma Wangzi divides the dining time into lunch and dinner, and diners who want to go to the restaurant need to confirm the time in advance. There are no private rooms in the Sichuan restaurant, which still retains the style of the fly restaurant in the past. In addition to the fact that there will be a little less people on weekdays, it is difficult for Sichuan Restaurant to have low peak periods, so it is recommended that diners be prepared to queue up or have an early meal.
