Shapingba/Xiaolongkan

The Shapingba/Xiaolongkan area has a more youthful atmosphere due to its proximity to several high schools and universities, and people who go out to "forage" often have green cheeks when it comes late at night. There are a lot of delicacies here, but most of them are small restaurants, which also happens to meet the spending power of the student days.

Dalong hot pot

The big dragon hot pot that has stood in Shapingba Xiaolongkan for nearly 20 years is known as the three uniques of Xiaolongkan with the smashing hand and Chen Yang crispy meat king. The spicy and tough flavor is the most significant feature of the base of the big dragon pot, and its butter is thick and spicy. Dalong's brain cauliflower is carefully processed, and the store has torn off all the omentum on the surface before serving, and there is no fishy smell after cooking. The difference between the tender meat slices and the old meat slices is that the tender meat slices are only a thin layer, and the meat is full of elasticity after scalding for a few seconds. The dining area is packed with tables and chairs, and almost all of the adjacent tables are eaten back-to-back, making the atmosphere quite lively. Since the shop has been in business for many years, there are many stains on the walls, tables and chairs, and the floor is seriously slippery, so customers should be extra careful when shuttling inside.

Small threshold triad

Eating fish has always been a habit in the mountain city, and it is also a good place to go in the late-night snack option. The Xiaomenkan Sanhe Fish production method claims to integrate the cooking habits of Tai'an fish, Wujiang fish, and Beidu fish, and then splashes hot oil after stir-frying and boiling the fish. It has heavy oil and salt, dried chili pepper and Sichuan pepper are poured in the final process, although the oil is splashed, the flavor is usually not too deep, and the salty taste of the fish fillet is better after being boiled for a long time, which is suitable for tarpon with a stronger fishy smell. The selection rate of the bottom of the sauerkraut pot is also very high, it is made of cabbage, and the middle leaves are selected to ferment, and the bottom of the sauerkraut fish pot is made of this pickled vegetable, which is full of flavor. It should be noted that the queue at the small threshold is very large, and if you intend to go, you must plan the time in advance.