Weizhihong Restaurant is a famous restaurant in Chengdu, which was opened in 1934 and jointly funded by Lianglong Daosan, Li Jingzhi, Wu Shilin and others. The opening address is in Chengdu Chengshou East Street, employing Wenjiang's "stew expert" Liu Junlin to take charge of the cooking, engaged in the production and operation of the traditional Sichuan cuisine "Dongpo elbow", supplemented by cold mix chicken nuggets and other dishes.
The restaurant was named "Taste of The Bread", inspired by Su Dongpo's method of stewing elbows. And from Su Dongpo's posters, I found the three words "taste of the fat" to enlarge and use, solicit business, and it really worked. In terms of production, inheriting and carrying forward the thirteen-character recipe of Su Dongpo to burn "Dongpo meat", "slow fire, less water, it is beautiful when the fire is enough", and it is used just right, so the cooked elbow is soft but not rotten, fat but not greasy, and the form is plump. When it is served, it is served with cold mixed chicken nuggets, the dishes are simple, one fat and one thin, one soft and one tender, with clever, complementary, mellow and tender, spicy and sticky, cheap and good, accompanied by wine and rice. Therefore, it is very popular with the majority of diners, and its reputation is greatly enhanced, and its business is booming.
After the taste of the fat moved to Siwei Street, Siwei Street is only one mouth away from the old street where I live. Bathing in the river, fighting sand, and shepherding sheep can always smell strange smells. As soon as you walk into the taste of the fat. I saw the free broth, and everyone in the new south gate could drink this soup. The broth has salt and flavor, and green onions float. Boiling tofu, bean sprouts, and winter melon back in this soup is a must.
While operating traditional dishes and maintaining its characteristics, Ainutorito has also developed and innovated. Mainly based on home-style roasted, steamed, stir-fried and other dishes. For the general public. It serves both zero meals and seats, with more than 30 dishes. Famous Sichuan chefs Li Yilong and Meng Yifu have been chefs here. The restaurant's representative dishes include: Dongpo elbow, water slippery meat slices, steamed chowder, braised pork, salted meat, cold mixed chicken nuggets, etc.
Rat-dong Zhang Duck, also known as Fu Lu Xuan, is a Sichuan-style duck franchise shop that is located in an alley at the corner of Zongfu Street. The owner was Zhang Guoliang, who sold ducks here with his father in 1928. Zhang Guoliang strictly abides by the father's precept of "not afraid of people not buying, only afraid of the goods are not true; not afraid of no one to invite, only afraid of the art is not refined", the good purchase of goods, the selection of fat and tender live duck production, old, thin, small do not use. The processing is fine, slaughtered, bloodletting, and hair removal are meticulous, and smoked with tea leaves. Served with onion and ginger dishes and lotus leaf cakes, it is very popular with diners.
Many customers go to buy ducks, more and more people in and out of the alley, always holding things in their hands, people see this scene like rats get things and run to the cave quickly, that is, jokingly called "rat drill hole", over time, "rat hole" invisibly replaces "Zhang Duck".
Zhang Duck swept the city, in the 1950s, the store has more varieties, many famous chefs in Chengdu, have been to the store to cook.