In Chengdu, the capital of Sichuan, hole-in-the-wall eateries are called fly restaurants because they have customers coming back like, well, flies. They’re often hidden and have questionable hygiene, but they offer some of the best home-cooked street food.

Writer and chef Jenny Gao takes us on a food crawl of Chengdu to show us the city’s best fly restaurants.

0:00 Welcome to Chengdu
0:49 Meet Jenny Gao
1:00 What is a fly restaurant?
2:38 Sweet water noodles
3:43 Chilli wontons
4:43 The birthplace of mapo tofu

If you liked this video, we have more stories about Chinese street food, including:

5 Street Food Items You Must Eat in Guangzhou

5 Street Food Items You Must Try in Shanghai

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Script: Tiffany Ip
Narration: Hanley Chu
Editor: Nicholas Ko
Mastering: Joel Roche

#chinesefood #streetfood #sichuan

Music: Audio Network


30 thoughts on “Sichuan Food Crawl: The Best Mapo Tofu, Chili Wontons, and Noodles”

  1. Not condescending, even it sounds like it: The creator of Goldthread, born in US sounds way more Chinese than Jenny Gao who was born in Chengdu. I think she's been in US for quite awhile, and she's a writer after all.

  2. I was in Shenzhen once with family, and I saw someone preparing food, sweat was dripping in to the food and someone said "It just makes the food more salty"

  3. Incorrect! Fish Fragrant dishes aka 鱼香 are not meant to imitate the flavor of fish! The name is 鱼香 or fish fragrant because that flavor profile (consisting of garlic, pickled chilies, soy sauce, black vinegar, and sugar) was originally used to cook fish dishes with. However, one day someone decided to use that sauce to cook a meat dish, and it ended being called 鱼香肉细 (fish fragrant meat strips), and eventually lead to 鱼香茄子 (fish fragrant eggplant). Please fact check before you make these misleading statements!

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