Chengdu's food is too complicated, real and ups and downs, plain but dark tide, each seems to be unremarkable, but each has its own unique skills, and the details are wonderful. In this gourmet jianghu, although the black bamboo fragrant chicken is not the top master, it is definitely one of the bearers in the chicken world.
This shop is near the Baiguolin Chengdu Intermediate People's Court, about 100 meters south of the intersection of Yinghe Street and Yingxing Street, and the bus goes to the west of Fuqin West Road, or subway No. 2 to Baiguolin or Shuhan Road, and then walks to it. This store has been open for more than 20 years, from the initial development of a small shop to now expanded into 6 stores, the popularity is very strong, basically every day is full of state, often 8, 9 pm there are many diners in line, this degree of popularity can be imagined!
The old restaurant, the decoration is very rough and simple, the typical fly restaurant, looks tattered, this is the charm of the Chengdu fly restaurant, do not pursue the palatial decorative environment, more is to work the taste!
Just scan the code and order after sitting down, don't have to look for widows and uncles or other waiters, because they don't have time to pay attention to you. His chicken has a large pot, a medium pot and a small pot, a large pot of 158 yuan, a medium pot of 138 yuan, a small pot of 88 yuan, a small pot suitable for 2-3 people to eat, a large pot can be enough for 4-5 people to eat together.
It's not so much a chicken hot pot as it is a spicy version of taro chicken. In addition to chicken in a pot of chicken, there are snow beans, taro, konjac, shiitake mushrooms, bamboo shoots and other configurations.
Because the speed of cooking taro chicken is not very fast, you can first order a chicken soup rice or pure chicken soup to pad the stomach first, his chicken soup is also the bottom soup of taro chicken, very delicious and with a faint medicinal flavor, cheap and delicious, very warm stomach.
His domestic chickens are all black-bone chickens, stewed tender and flavorful, completely unchained, the overall taste is spicy and hemp, and the fresh aroma is permeated with a little sauce. I love black chicken feet the most, soft and sticky, and I will shed my bones when I take a sip.
In fact, his chicken is not the focus, the side dishes are the surprise. The taro is cooked and shaped and rake, not the feeling of a pot of paste, chopsticks are two halves, and the entrance is soft and sticky. The handmade konjac was thinly sliced and soaked up with soup, and it was delicious beyond the position of wide powder in my heart. Bamboo shoots, shiitake mushrooms, snow beans are also delicious, snow beans stewed soft rotten, shiitake mushrooms are a small one, although not the protagonist, but seeing shiitake mushrooms appear here I still feel very special.