Not long ago, Michelin officially released the first edition of the complete list of the Michelin Guide to Chengdu, including 1 two-star restaurant, 8 one-star restaurants and 13 Bibendon recommended restaurants. After the list was launched, there was controversy, some people sang "Sichuan cuisine has entered the international stage", and some people whispered "This is not enough to represent the real Chengdu cuisine". iWeekly invited some good friends, they are good at discovering the local flavor of Chengdu people, or often go to Chengdu to explore new possibilities of foodie, in their minds, which restaurant deserves to be put on the "star"?
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Makiyuki
In 2014, he started from a visit to Chengdu Space to establish "One Building, One Thing"
The Chengdu restaurant I recommend is not a restaurant you can find, it is called "Aunt Sun's mobile kitchen". It may be in Aunt Sun's home, it may be in your home, or it may be an appointment to cook somewhere, Aunt Sun's mobile kitchen is self-contained because of aunt Sun in her 70s and her first-hand cooking, as well as the admiring diners.
The beautiful little Kai on the menu of the day, the unnamed home-cooked dishes, the happy and harmonious atmosphere of the family banquet, and the story of Aunt Sun's banquet... Many fans are satisfied with being able to line up a meal.
In 1949, Aunt Sun was born on the way to taiwan by her family. Her mother gave birth to Aunt Sun in the empty train, and the family was later arranged in Taoyuan Village, Taipei. Sichuan cuisine, Cantonese cuisine, Beijing cuisine... The village includes eight cuisines and flavors. In that period of scarcity, the simplest bowl of noodles will also be made in countless tricks in the village. Now these memories are listed on Aunt Sun's recipe.
In the 1980s, Aunt Sun opened a private dish "Deer DingJi" in Taipei, which later went all the way to Los Angeles, where it became the most popular Chinese restaurant in the region. In 2005, Aunt Sun came to Chengdu and fell in love with the city at first sight, "at first she would share it with her neighbors, but then she didn't expect more and more people to come to the house." "The mobile kitchen came into being in the midst of the amazement of Chengdu diners.
"Aunt Sun's Mobile Kitchen" is the most wonderful restaurant I have ever eaten, and it is also the warmest dining experience. There is a rare table of dishes, and there is an aunt worth visiting. A meal can make people eat the optimism and ease of life, and I have several friends who told me, "I cry when I eat."
Aunt Sun's mobile kitchen
📍 No fixed address
Sisi
Musician; host; founder of Chengdu New Youth
Seeing the news released by the first edition of the Chengdu Michelin Restaurant Guide, quickly click to see how many restaurants I have eaten, and it is surprising that more than half of the restaurants have been eaten more than once by me, and several of the managers are guests who have come to my show, and they are friends who have "eaten your dishes and told your story".
And the one I most want to recommend is the "Gongyu Coffee", which has not yet been discovered by Michelin and has not yet been officially opened to the public. The owner of this new "century-old shop" opened in the "Shanghai Garden" on Zijing South Road is the fashion designer Gong Yu, who began planning this Italian chef restaurant three years ago, with the designer Xie Ke team as the interior and exterior design, completing the perfect match of the owner's dream of "eating, drinking and making clothes".
The restaurant is on the side of the road in the small street with a strong atmosphere of life in Chengdu, opening two floor-to-ceiling glass doors to the outside, the left side leads directly to the upstairs clothing customization area, and the right is the coffee and restaurant, and there are very stretched plant growth at the door. The restaurant is not large, the shade of candlelight and lighting is very comfortable, the busy figure in the open kitchen is the orderly cooperation of the Italian chef "Old Jin" master and apprentice, the position of the barista Chen Hao is on the right bar, which is also the visual center of the restaurant, and behind it hangs a huge oil painting by the painter for GongYu Coffee.
That day's appetizer roasted bell pepper was almost a second light by me who had just returned from Sanya, the bell pepper was peeled, roasted soft and sweet, wrapped in the middle of the old gold special season of golden fish sauce, a bite down sweet and fragrant. Tuna salad, green sauce noodles, fish noodles, sausage noodles, paella, apple pie, steak... I finally felt the old gold style: the taste is pure Italian Western food, the ingredients must be fresh and organic in the season, can be traced, so they also admit that the cost of their own dishes is much higher than that of ordinary Western restaurants.
It is worth mentioning that her tableware is the work of Ye Xiao, the non-hereditary heir of Xingyao sand ware, who is well-known in the innovation and inheritance of Xingjing sandware.
Gongyu coffee
📍 No. 52-6, Shanghai Garden (Zijing South Road), Wuhou District, Chengdu
Asam
Travel writer; director of the public account "Asam's Midnight Field";
He has authored best-selling books such as "Go, Your Trip" and "Take Advantage of This Body," which is not old
Go to Chengdu, what to eat? Usually not the topic of conversation, mainly which restaurant to eat, even if it is a hot pot, ten Chengdu people have ten of their own inner rankings. In the "food paradise" dominated by meat and offal, it is not easy to invite friends to eat a vegetarian meal, not because you don't want to eat, but because there are too many choices, the stomach feeling of the day can only be left to a limited number of restaurants.
The first time I went to eat in the tea room, I was actually skeptical, because after all, it took the opportunity for me to eat and drink in the restaurant outside. When I walked through the bustling Taikoo Li and walked into the courtyard-style restaurant of Chengdu Boshe Hotel, I suddenly had a sense of calm, and after that it was really a journey of taste - the ancient tree Pu'er truffle mushroom soup pot is fresh but not greasy, especially after a few days of red oil baptism; of course, if you want to eat spicy, there are also spicy hot pot options.
The dim sum part is what I think is the most amazing, with tea just right, the chicken fir mushroom stew ma po under the meal is not addictive, you can also come to a handmade spinach dan dan noodles.
If you don't want to take up the food quota for lunch and dinner, it is also suitable for sitting in the afternoon when drinking tea. It can be said that the Tea Room is a well-deserved ceiling of Chengdu vegetarian dishes, which is completely the light in the slits of the skewers, offal, and flies in the restaurant.
Seek tea room
📍 Next to the Boshe Hotel, No. 81 Bi Ti Shi Street, Jinjiang District, Chengdu
Peggy Lin
Food Writer; 80 Selected Works on Shanghai Food; Weibo "Peggy Real Food Brigade"
Mr. Shi Guanghua, a writer I admire, once used the term "heaven's kitchen" to describe Chengdu. Visiting Chengdu several times, I can't avoid coming for "eating". In the first edition of the Chengdu Michelin Guide, Song Yunze, located in the jade of the East Gate, is a rare set of dishes in Chengdu, and its bloodline originated from the Rongyuan Garden founded by the Sichuan cuisine master Blu in 1911, and was founded by the third and fourth generation disciples of Rongyuan, Wang Development and Zhang Yuanfu, to inherit the culture and culinary tradition of Sichuan cuisine.
There are only 6 private rooms in the antique courtyard, which is based on the former "Sichuan version of the Manchu Han full seat", reproducing the etiquette and atmosphere of the banquet a hundred years ago. Before the meal, the tea table in the hall is arranged with a variety of open plates, all kinds of preserves, fruits, dried fruits, pastries, accompanied by tea and appetizers. The ancient menu design is constructed with sugar bowls, twelve plates of cold dishes, head soup, midpoint, hot dishes, seat soup, and meals, and interprets the spirit of Sichuan cuisine "one dish and one grid, one hundred dishes and one hundred flavors" in a streamlined manner.
There are many dishes that impressed me the most, such as the cold dish "reluctant", taking the "reluctant" discarded celery leaves cold mix, fresh and refreshing. The treasure of the town store, "Songyun Jar Meat", selects the elbow after the pig, washes, roasts, and fried, and then simmers for three hours with stick bones, old hens, old hen ducks, ham and other accessories. "Amaranth lion's head", made with a secret proportion of fat and lean meat, shrimp, horseshoe, the fresh sweetness of pork is interwoven with Sichuan characteristics of amaranth, light as a cloud taste, on the tip of the tongue, throat grunting and sliding, but also integrated into the poet Lu You recorded the history of amaranth.
Song Yunze's chef Zhang Yuanfu is known as the "Sichuan chef idiot", and even the lacquerware and porcelain of the shengcai are also designed by hand. During the meal, the service staff said that the cuisine was professional and detailed, and the history and regional symbols of Sichuan flavor were passed on to the diners at the same time as the cuisine. The restaurant's furnishings resemble miniature Sichuan cuisine historical corridors, displaying old yellowed photographs, archives and materials.
Song Yunze
📍 Chengdu Jinjiang District Liuli Road No. 8 Jade Lane No. 2-8
Huang Qingqing
Senior media person, director of the "Mass Food Bureau"
In a number of modern Chinese restaurants, Chi Chu is simply the king of cost performance, using Chinese ingredients + Western cooking more ancient principles, a set of interesting dishes, not to mention the chef is still learning foreign languages, can present such a wonderful, 580 yuan / set of high cost performance is a plus.
Of course, the cost performance can only be regarded as a business idea, and purely from the perspective of dishes, the aesthetics of dishes are also a surprise.
The color is bright, jumping out of the ordinary aesthetic, from the simple details to outline the texture of the ingredients themselves, such as seasonal vegetables and fruits, summer peaches with peach sparkling water, yellow bell peppers to take the pre-dinner snack, delicate embellishment, exquisite techniques, hidden in the creator's careful thoughts, pre-dinner steamed buns are pulled into flower rolls, with more than two kinds of homemade butter.
Tableware is also screened, artistic presentation is not a home, in retaining their own characteristics to achieve the greatest differentiation, the tableware also becomes the logo of the restaurant.
雏Chú MODERN CUISINE
📍 No. 7322 Factory B8, No. 15 Gaoyuan 1st Road, Wuhou District, Chengdu
Chris
The manager of the public account "Popcorn Report"
When I used to travel around the world, I would follow the Michelin Food Guide everywhere I went. Speaking of my hometown of Chengdu, the first edition of the Michelin Guide has just been released. If I had to ask about the restaurants that meet the standards in my heart, I would like to recommend "Cui Linglong CUI".
Cui Linglong is an aesthetic art restaurant, specializing in sichuan cuisine combined with the essence of international cuisine, the design of a detached small western-style building makes the experience extra points. My favorite is the trendy Fine Dining space on the third floor, and I have launched two sets of Sets, all of which are quite stunning. The most admirable thing is Chef's choice and understanding of ingredients, using seasonal precious ingredients to create a fusion of delicious food, let me taste the beauty of seasonal objects, but also let the taste buds in addition to the taste of home to make a trip around the world.
For example, the autumn and winter set menu "MENU Linglong II", called "Golden Valley Pile", 9 exquisite dishes, enough to taste the richness and warmth of autumn and winter. I was personally impressed by the excellent standard of the accompanying hors d'oeuvres and pre-dinner bread, which were freshly made daily in the shop and so delicious that I would want to pack and take them away.
Back to the dish itself, in addition to the preciousness of the ingredients, I also enjoy the artistic sense of the dishes and the control of the rhythm of the dishes, as well as the appropriate explanations of the waiters, both the long aftertaste and the expectation of the unknown.
Truth-telling, exquisite cuisine, a relaxed and pleasant atmosphere, and more than expected service make this meal particularly chic. I would also like to mention that it has probably the richest wine list in Chengdu, and the selection is outstanding, which also makes the combination of table wine more possibilities.
Cui Linglong CUI
📍 No. 669 South Vientiane Road, Chengdu High-tech Zone (Xiangnanli Building 1)
Fat West Fat West
Fashion blogger; weChat public account "Feixi Feixi" manager;
Share the funky lifestyle of the wonderful world
Food gives people a very special feeling, in different environments, moods, atmospheres, and may taste different food tastes. If I had to recommend Michelin in my heart, I might recommend a bird-burning restaurant hidden in the high-altitude entertainment space on the 61st floor, the Sunrise Cafeteria.
Sunrise canteen is hidden in the hot Chengdu T61 high-altitude entertainment complex space in the bird burning shop, whether you drink in the Lounge Bar or jump in the Pop hall until dawn, as long as you are hungry, you can go to the sunrise canteen hidden in the depths to treat yourself, give the late night confused body a few strings of roasted birds, let the taste buds feel different from the stimulation of the day.
Especially recommended must try the zucchini Ming Prince, lanterns, grilled cheese rice cakes, chicken skin, sitting in the sunrise canteen and watching the lights outside the window of Chengdu night view, there is no better place to enjoy the nightlife. By the way, come here to eat a bowl of beef noodles, for me, this is definitely the best beef noodles in Chengdu, there is no one!
Hi-Ying Shokudo
📍 61st floor, No. 29 Mofang Street, Jinjiang District, Chengdu
Zhang Rucheng
Editor-in-Chief of ShanghaiCITY
As a Chongqing person, the frequency of going to Chengdu after coming to Shanghai has plummeted, in fact, I think that many delicious shops in Chengdu have no service and environment. The last time I went to Chengdu was in March 21, a friend took me to a tourist stall that didn't even have a shop, called the little fairy secret hoof flower soup.
It is said that the daily business location of this stall is not fixed, and it needs to be determined with the boss in advance or luck, but it is generally around the Taikoo Li, the fashion center of Chengdu. We sat around a small wooden table that day, with the sky as the roof and the ground as the hall, surrounded by bustling crowds and traffic, as well as the babbling Funan River and 339 in the distance.
Looking at the name of this family, we know that it is famous for its hoof flower soup, and we ordered a barbecue at the next stall that day, which is said to be the same family. Grilled brain flowers, grilled dried beans, kebabs, grilled green peppers... Brushing the sauce and sprinkling with paprika is especially suitable for slightly drunk and then decanting, and then a stir-fried noodle, and the joy of carb water is also doubled.
Turn your head to look around, sitting on the one-legged stool is not lacking in exquisitely dressed white-collar workers and fashionable trendsters, without the filter of the day, everyone in the night seems to be more real and free, do not care about identity, only care about taste and atmosphere, on the smoke and fire and night, is the cheerful and open-minded Chengdu spirit.
Little fairy secret hoof flower soup
📍 Shuijin Street, Jinjiang District, Chengdu (location is sometimes not fixed)
Fan Fan
The public account "Rice Drunk Line" is the main person
Zhilan and Song yunze are of course good, they provide an opportunity for people to understand the historical style of Chengdu from a certain side. But in the Southern Tang Dynasty listening to incense and fat brother hoof flower night stalls, I also felt the happiness and excitement exclusive to Chengdu, and it is worth mentioning chu modern cuisine.
It's chengdu's hippest, most popular modern cuisine concept, infused with local ingredients and flavours. The value for money is so high that I am grateful, and I even vaguely worry that the boss can't support himself.
Foreign Sichuan flavor Western food, crayfish pig brain stew egg loofah caviar is my favorite. After eating the three-piece set of beef, I served flower roll bread, oyster eel beef, the last roasted bird kimchi fried chicken rice, and also served three desserts, plus a bottle of wine and a bottle of sparkling water per capita is only 630, no service fee. I think there's no reason for everyone to miss it, but you may not be able to book a place.
I can't speculate on Michelin tendencies, but there is no guide that is unbiased and stanceless, nor is there a perfect shortcut. After all, it is still the truth of the world to eat more and live for a long time.
Diao Xin
Editor of Celebrity Chef, apprenticeship in wild cuisine
Looking at the first edition of the Michelin Guide Chengdu, Chinese food occupies the entire star list. This also satisfies the public's imagination of Chengdu cuisine, and the protagonist is always Sichuan cuisine, hot pot, and skewers. I would like to say that Chengdu still has Western food!
The CookBook lab. Celebrity Chef Art Restaurant, located at No. 6 Tianxianqiao South Road, Jinjiang District, Chengdu, satisfies my imagination of Chengdu's Western food. It not only has the soul of traditional Western food, Sauce, but also properly integrated with the local elements of Chengdu. For example, Sichuan-style Pâté, an "old dish" that has been invisible in many French restaurants, has been revitalized here, adding Sichuan-style sausages and adding "tradition" to the tradition, changing different flavors.
In addition to this more fancy food, Chef Terry also made potato dumplings, a civilian ingredient, and the potatoes were made into a delicate potato, the taste of Q bombs, coupled with the rich seasoning of Western sauce, is a carbure bomb that people can't bear to refuse.
In terms of the style of this restaurant, it is industrial minimalist, more like a restaurant opened in a gallery. The restaurant has cross-border artistic creations by chefs from all over the world, and the exhibits change every three months, and you can also watch the exhibition during the meal. Looking at the national catering market, this combination of art + food can also be said to be very avant-garde. Worthy of being on the star list!
CookBook lab
📍 No. 6 Tianxianqiao South Road, Jinjiang District, Chengdu
Ash
Chengdu people; brand PR
Fitness is to have the courage to eat more delicious food
Bashu Weiyuan, an authentic Sichuan restaurant that has been open for more than 20 years, is said to have never even moved its shop, and has been on the banks of the Funan River. That day I told my friend that I could order a meal for three tables and four people without repeating the same, and every dish did not step on the thunder, it was true. The hall is what you can imagine the old people's restaurant, the round turntable table with wooden chairs. Probably no one came here to eat the environment, after all, the food is already so delicious.
Courtesy photo: Zhang Xiao is brutal
The steamed pork ribs are steamed with pork belly, which avoids the embarrassment of the most superficial layer of cold and hard after the steamed dishes are served, and the taste is juicy. Dipped in water rabbit, rabbit meat is actually a jelly method, there is no grassy smell, and then dipped in a special spicy dipping sauce, the entrance is melted, yes, rabbit meat is actually boneless! Spicy and crispy eel, eel is handled very well, can not eat small broken bones, the meat is thick and flavorful! Taro cabbage, simple to the name are too lazy to beautify the vegetarian dish, taro soft glutinous with umami taste, how can it be so delicious!
Probably this is the good way to live in Chengdu, guarding the restaurants of the old city and eating the traditional taste.
Prachuap Khiri Khan Garden
📍 No. 64-6, Junlong Street, Jinjiang District, Chengdu
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What do you think is the chengdu restaurant that deserves to wear the "star"?
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EDIT—YAO
Image — courtesy of the interviewee