SI CHUAN GU CHANG CAI Review

The barley meat slices, boiled beef, and palace chicken dicing here are made very tasteful, maybe the raw materials are from the local area, and the feeling is indeed a different taste.

Foreign tourists visiting here often do not necessarily eat the local diet, but Sichuan cuisine is very popular and generally more used to it. And most of the Sichuan cuisine is a bit spicy, appetizing, and the appetite is greatly increased, not bad.

The taste of green pepper corn is very Sichuan, and the corn is a golden plateau specialty, sweeter, with green pepper grains, red pepper grains, very good value. Boiled beef mouth tongue raw, slightly spicy red soup, more side dishes, more rice. The small fried meat is matched with green peppers. If it is pepper, it will be corrected. Mapo tofu has a good taste and is suitable. The store is small and clean. Although it was more than ten o'clock in the evening, there were still more guests. When we went, we just checked out two tables. The boss was very enthusiastic. He spoke Sichuan dialect. The chef was quick and served.

That's the case for the restaurant in the scenic spot. Don't want to eat well if you can eat well. I ordered a hairy belly in the hair blood Wang. Don't have expectations.

More salty, the town is full of Sichuan cuisine, basically there is no other cuisine, the so-called Tibetan food has no dishes, went to see, out yak beef and oysters, other food is referenced Han cuisine.