MA'S KITCHEN Review

This is a very popular Sichuan restaurant in the local area. Sometimes you have to queue up at noon on weekdays. Its business overshadows that of Meizhou Dongpo Restaurant because the Sichuan cuisine here is more neutral.

On a weekend afternoon, I wanted to kill time and went to Meishan Impression Water Street. When I arrived in Meishan, I had to try the main store of Ma Wangzi, which was so popular in Chengdu. The three floors were all theirs, and the cars at the door were full. The business was so good. Now we order dishes on the first floor and then go upstairs to sit down. The service was very good and thoughtful. The environment was also good. The tables were all big tables and there were banquets. The dishes were really good. I ordered three dishes, the whole family Wang, which had a nice name and tasted good. The elbow must be ordered, which was fishy and delicious, and very harmonious. There was also a bean soup with mustard greens, which was light. The elbow and Wangzi tasted a little salty, which was really okay.

This is a very popular Sichuan restaurant. It is said that the queue is crazy. We thought we could go later and it would end at 2:30. We came at almost 2 o'clock. As expected, there were only a few people in front of us. It is said that the founder of this restaurant started by selling blood curd on the roadside. There is no blood curd in Singapore, so I planned to eat enough this time and ordered two servings. The bowl of blood curd is not too strong, slightly spicy and topped with fried peas, which is crispy and fragrant. The other chicken blood curd is heavier, and the taste is very tasty. The chicken is cut into small pieces. Both blood curds are delicious. I also ordered a dish with a funny name called WHO, a classic meatball steamed dish from Sichuan folk banquets. Corn cakes and old dough brown sugar pot cakes are also good, but it's a pity that I only have one stomach.

This hotel is very famous in Meishan. The previous store location was not here. It is estimated that it was moved here. The building of the hotel is newly built and the decoration is very stylish. Since it is famous in the local area, the dishes are naturally good. Meishan's restaurants will almost have Dongpo elbows in every family, this one is no exception, we ordered, and friends packed it home. The taste is a bit sour. In addition to the good decoration, the service quality and attitude of the restaurant are quite level, and the order is still flat. The dishes are well-positioned and the color is good, and the taste is not bad. The most highly rated dish is the pickled radish recommended by the waiter. Of course, the signature dish Wangzi (blood Wang) is also a must. The price of the beautifully decorated restaurant is still very close to the people. As the dish only retains one puzzle, it cannot be displayed.

#2020·Meishan eat·you#No. 16 Mawangzi Restaurant used to come to Meishan, and I have been to Mawangzi. This time I came to Mawangzi again. The overall feeling is that whether it is food or service, it is even higher. When we came here, it was just before the Spring Festival, which was the peak of the annual meeting of the unit company. Even at noon, the entire restaurant was almost empty. I feel that for receiving individual customers like us, the restaurant response is more mature and the process is very clear. The receptionist on the first floor helped order food while the diners were waiting, saving waiting time. However, the lunch market ended at 1:30 and the reception was no longer continued after that. It is a coincidence that the big table we sat at this time was the same table and the same location with the old man a few years ago, hahaha. At that time, a company was engaged in an annual meeting. By the way, I watched the face change and singing and dancing performances for free. O(∩_∩)O hahaha~ Let's talk about the dishes. [Hot and sour radish] is one of Ma Wangzi's home dishes. It is beautifully shaped, delicious, crisp and delicious, and the slightly spicy taste is very appetizing. [Chicken Kidney Wangzi] is the chicken kidney and blood Wang burned together, home-cooked bean petal taste. The chicken kidney tastes tender and smooth, not like brain flowers, which makes people feel greasy and well matched with blood. This dish is a good choice for eating and eating below. [Crispy skin powder steamed meat] is a creative dish. The steamed meat is a meat grain, just like the feeling of bun filling. Although the creativity is commendable, the taste is more general, the outer skin is a bit dry, and there are coriander in the inside. [Handmade silver silk rolls] I once ate it in Mawangzi in Taikoo Li, and I liked it at that time. Meishan Mawangzi tastes also very good, can eat out is the fermented noodles, the taste is loose and not chewy, and can also be half a serving, suitable for occasions with few people. In addition, Mawangzi's free kimchi is old kimchi, which tastes great. Meishan Mawangzi's service is very good, from the reception on the first floor to the waiter in the mat, all are warm and friendly, free fruit and snow chrysanthemum tea are also plus points. Although the price is not low, the overall is still very recommended.

#2020, Meishan Food 2-day Tour# Finally going to eat Mawangzi. . . . Come out from the wetland park, it's almost 12 o'clock. The original plan was to eat Jingchuan and then eat Mawangzi. Suddenly I noticed that Mawangzi's business hours were no longer open at 1:30 noon. I immediately changed the plan and Mawangzi first. Knowing that Ma Wangzi was her family's Taikoo Li, the queue was a bit famous. Later, I went to eat with my family once. I felt that I didn't like the way to deliberately create a queue. The little friend said that how about Ma Wangzi who is qualified for Meishan? The meal arrived, plus a few days before the Spring Festival, the business in the store was very good. Most of them are company reunions, which are quite lively. The waiter arranged us to a large round table on the second floor. Just in the kitchen's food outlet, I saw a variety of dishes coming out one after another, and they were rich. Because I have to eat the roast duck in Jingchuan, the three people didn't order too many dishes, but these dishes taste good|Hot and sour radish ^ This dish has been eaten in Taikoo Li. I don't know if it is a role in my heart. I think it is better to eat in Meishan. It is much better than the kimchi on Meishan Mountain. Sour, sweet and crisp, I love it too much. A piece of radish can be a whole bowl of rice (my friend ordered a silver roll to prevent me from adding rice, but I still insisted on adding it, really matched)|Chicken kidney Wangzi ^ Ma Wangzi is a blood Wang family, so come to Ma Wangzi must order blood Wang. Meishan's blood is made of chicken blood, and the taste is better than pig blood. I still eat it for the first time with chicken kidneys. The chicken kidneys are tender and the blood is smooth. It's good to eat. |Crispy skin powder steamed meat^ is the first time to eat such powder steamed meat, with powder steamed meat wrapped in the outer skin in the oil pan fried crispy, and then drizzled with sauce. It is really innovative. It is wonderful to have a crispy taste and spicy steamed meat on the tip of the tongue. There are too many, so consider eating roast duck for a while. Did not finish eating, pack it back to Chengdu. Hee hee. |Silver silk roll^, I feel like a steamed bun, hahaha, and blood is a perfect match. The service was very good, and the fruit was prepared before the meal, and the whole process was enthusiastic. This route sharing: Chengdu departure, the first day in Meishan to eat Hubaozi, eat spring snacks, eat Luobai cake, visit ancient yarns, eat Meishan slope, visit Sumu Park, eat Bingge Paojiao rabbit, eat the first Danling dry chicken and the second Danling dry chicken, Binhu Road to see the night view of Meishan, The wetland park looks at the night lights of the Yuanjing Building. The next day, I missed the steamed buns, seriously visited Dongpo Wetland Park, eat Ma Wangzi, then eat Jingchuan, stroll around the Chinese kimchi city, the kimchi museum did not open, and brought a stomach of food back to Chengdu!