成都 – Chinatowns Best Food

成都知名的粤菜 Authentic Top Quality Cantonese Cuisine in Chengdu

成都知名的粤菜，每天40桌都坐满哦！现在推出199任选，他们十道特色菜真的超划算！Authentic Top Quality Cantonese Cuisine in Chengdu source

Posted on: January 30, 2023 January 30, 2023
Author: 成都游走滴33 SanSan's Chinese Food Tour
Categories: Cantonese cuisine
Tags: chengdu, chinese food, food tour, SanSan, sichuan, street food, 中餐, 四川, 成都, 成都游走滴33, 探店, 美食, 麻辣

Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6

Spice addicts love mala. Wonder what the science behind that is? Also, how did the sensation become the hallmark of Sichuan cuisine? This is the sixth episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food. Don’t miss… Continue Reading Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6

Posted on: November 26, 2022 November 26, 2022
Author: Goldthread
Categories: Sichuan cuisine
Tags: addictive, asian, asian culture, asian food, asian pride, chengdu, chili, china, chinese, chinese cuisine, chinese culture, chinese food, cooking, eat china, food, fuchsia dunlop, Goldthread, Goldthread2, hot, mala, mala dish, mala science, melon bird’s nest soup, numbing spicy, peppercorn, sensation, sichuan, sichuan boiled fish, sichuan cuisine, Sichuan food, Spice, spicy, spicy boiled fish, street food, viral, water boiled fish, what is mala, why is mala so addictive, 四川, 川菜, 成都, 水煮魚, 花椒, 辣椒, 麻辣
21 Comments on Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6

Sichuan Food Crawl: The Best Mapo Tofu, Chili Wontons, and Noodles

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… Continue Reading Sichuan Food Crawl: The Best Mapo Tofu, Chili Wontons, and Noodles

Posted on: November 7, 2022 November 7, 2022
Author: Goldthread
Categories: Sichuan cuisine
Tags: al dente, al fresco, black bean sauce, chengdu, chengming liangfen, chilli oil, china, chinese, chinese cooking, chinese food, chunyang guanmian, culture, fly by jing, fly restaurant, glutinous rice, Goldthread, hole-in-the-wall, jenny gao, Mapo Tofu, Mung bean, noodles, Pork Belly, red bean, restaurant, rice, sesame, sichuan, Sichuan food, sichuan pepper, small, spicy, split pea, sweet water noodle, traditional, umami, wheelbarrow, wonton, 冰粉, 凉粉, 成都, 甜水面, 甜烧白, 纯阳馆面, 美食, 苍蝇馆子, 豆瓣酱, 麻婆豆腐, 麻辣
30 Comments on Sichuan Food Crawl: The Best Mapo Tofu, Chili Wontons, and Noodles