Chunxi Road/Taikoo Li
Chunxi Road and Taikoo Li are the most prosperous commercial streets in Chengdu, where many brand stores and high-quality restaurants are gathered, and both Chengdu residents and tourists will come here to "check in and make pilgrimages". At night, the popularity of the area does not wane at all, and a variety of late-night snack restaurants gather a large number of people, such as hot pot, barbecue, and skewers.
Drunk Xichang
One of the many Xichang barbecues in Chengdu is similar to Korean barbecue: diners sit around the fire, grill their own ingredients, and serve them with a variety of grilled ingredients and dipping sauces. Riding on the popularity of the recently popular documentary "A String of Life", small pork has become a popular choice in restaurants. The large pieces of pork with the belt and bones are skewered with thick bamboo strips, which have a solid and dark sweet flavor and a long taste. Another popular dish is grilled pork belly, marinated in thick-skinned pork belly chopping sauce, which is crispy and salty and delicious, and dipped in sour plum or vinegar sauce for better taste. Zui Xichang's service is commendable. At the entrance, the service staff will guide you to sit down and take the initiative to assist in the barbecue, so you don't need to worry about the quality of the grilled food. The table is also equipped with 5 kinds of seasonings, such as garlic cloves, chili peppers, and sour plum sauce, to match the dining habits of different diners.
Xu Jijun tastes old hot pot
Xu Ji Junwei old hot pot originated in the Xinhong Road community in the east of the city, the boss is a native of Chengdu, but the craft of stir-frying at the bottom of the pot is specially learned from Chongqing. In addition to the butter base in the bottom of the pot, a large piece of yellow pure butter is additionally added, and the oil aroma is quite strong after the soup is turned into soup with Laoyin tea. According to the store, each pot of ingredients is used enough 5 catties of butter, and when stir-frying, Shizhu red pepper, Maowen pepper and bean paste are added to the butter and fried for 7 hours. There are also two filtration processes along the way, which drain all the dregs of various seasonings, so that, unlike other old Chongqing hot pots, there are hardly any crumbs in the bottom of the pot. Duck blood is Xu Kee's signature dish, which is heated with the bottom of the pot and can be raised when it floats to the noodle soup, and the entrance is spicy and tender. The special luncheon meat is pink and tender, with a lot of lean meat added to it, and you can clearly taste the brushiness of the meat when eating. Most of the staff in the store are friendly, but the manpower is limited, and the response will drop significantly during peak hours.
The five districts of the steel pipe factory are small counties with liver strings of incense
In 1987, Gu Xianxiu, a laid-off female worker of the Seamless Steel Pipe Factory, set up a stall under the Chunxi Road overpass to sell skewers, and since then the business has been unstoppable. It uses butter pot bottom, and the taste combines the styles of Sichuan and Chongqing, with a hint of hemp and less sweetness than Chengdu's local skewers. Ogori liver is a must-order skewer at their home, and it is very flavorful because it is pre-marinated with sea peppers, and it tastes tender and springy. Beef, hairy tripe, and yellow throat are also popular dishes in the store, even if you don't have a slow hand. The service is not attentive enough, and the high traffic makes it impossible for the waiter to accommodate every customer's request, so it may take some patience when calling the waiter.
Shu Xiaojiang steak hot pot
Like many hot pots in the market, Shu Xiaojiang is hidden on the ground floor of an old community near Taikoo Li, and although the environment is lacking, there are still a large number of customers who pay for his taste every day. The bottom of its pot is Chengdu flavor, fried by Guizhou millet spicy and dozens of spices, although butter is used, there is no heavy feeling of Chongqing hot pot, and the numb and spicy taste are not prominent, belonging to the gentle faction. The steak is the main dish here, it is boiled in water until soft before serving, and it only needs to be cooked for another 10 minutes to allow it to fully absorb the aroma of the soup base. Pre-cooking not only ensures a soft texture, but also allows the steak to be fully aromatized. The service level of the restaurant is not high, and the waiter often has a bad attitude, so if you go to eat, it is best to lower your expectations for the environment and service.
Wah Hing Street omelette
Huaxing Street Omelette Noodle is a century-old restaurant that can be traced back to the Guangxu period, and it is also one of the few late-night noodle restaurants in Chengdu. The omelette is the restaurant's proudest dish, but it doesn't look as good as it tastes, with golden omelettes covering the noodles, messy, overripe tomatoes scattered across the eggs, and red broth spilling from the perimeter of the omelette and glossing with oil. It smells like a tomato's unique sour aroma, and when you take a sip of the soup, it's sour and sweet. The omelette is crispy but not burnt, and the holes created by the oil just hold the sour soup, and you will feel like a burst of pulp in your mouth. The yolk is very smooth and tender, and the rich egg aroma flows out between the half raw and half cooked. In addition to the store's three main products, omelet noodles, tomato noodles and hot and sour noodles, Huaxing Street also serves Chengdu snacks such as mash noodles, sweet water noodles and rabbit heads.
Foam Range
Bubble Ranger, which only opened at the end of 2017, has gained popularity in just a few months, becoming a craft beer landmark in the Taikoo Li area. It has a total of 50 heads, 32 in the lobby and 18 at the downstairs entrance. However, only the 32 heads in the lobby are open all year round, serving 32 craft draft beers, and the wine list changes once a week. The draft beer introduced by Bubble Ranger is produced by major domestic and foreign manufacturers, such as Jing A, Stone, Founders and other brands appear frequently on the wine list, so the craft beer in the store maintains a good taste quality, and there are not many thunder points. Dragonfish, sandwiches, fries, burgers are all good meals on the Foam Ranger menu. Among them, mapo tofu fries and Sichuan spicy pasta are both very local accompaniments created by the store, which are worth trying. The service in the store is considerate, and when the traffic is high at night, the number of waiters in the store will be increased, and customers in the lobby can wave their hands if they need it.
UG High House
The Mansion is a cocktail/whisky bar in Taikoo Li, and its two-storey building was once the residence of Gao Delin, the fourth generation of the Kangxi "Emperor" of the Qing Dynasty. When ordering a cocktail in the store, the bartender asks about the taste and taboos beforehand, which is a good note. March Snow is a popular drink in the store, and this original cocktail base is vodka, but the sake jug is used as a barware, and the portion is just enough to fill three small wine bowls, and the sweet taste is suitable for women. In addition, Lady Charles's refreshing alcoholic liver is also smooth in the mouth; And angry and absinthe are suitable for friends with heavier tastes. There are more than 130 types of whisky in Gaozhai, covering most of the production areas, and even some of the more off-the-beaten-path varieties can be found; The downside is that some wines have a price for a single glass on the wine list, but may be told that they can't order a la carte when ordering. There is no service charge in the store, but there is a minimum charge at the booths except for the counter. Quiet and comfortable is the most appropriate description of this cool bar.
Other recommendations:
Da Longyi, Shu Daxia, Wharf Story Hot Pot, Xiaolongkan
