MA'S KITCHEN Review

In a very popular Sichuan restaurant in the local area, sometimes there is a queue at noon on weekdays. The business has overtaken the Meizhou Dongpo Restaurant, because I feel that the Sichuan cuisine here is more neutral.

On the weekend afternoon, I passed the time. I thought of going to Meishan Impression Water Street to see it. When I arrived at Meishan, I must try to go to the Mawangzi head office in Chengdu. The three floors are all their homes. The car at the door is also full. The business is very good. Now I order food on the first floor and then go upstairs to enter the seat. The service is very good. Too thoughtful, the environment is OK, the table is a big table, there is a banquet, the dishes are really good, I ordered three dishes, the whole family is Wang, this name is good, the taste is good, the elbow must be ordered, the fish fragrance, delicious, very good, a bean soup stew, light, elbow and Wangzi taste are slightly salty, it is really OK

Now a popular Sichuan restaurant, it is said that it is also queued to be depressed. I want to say that we will end at 2:30 later. We will come at 2 o'clock. Sure enough, there are only a few people in front. The store is said to have been started by the founder selling blood on the roadside, and Singapore did not have blood, so this time I planned to eat enough to order two. The taste of bowl bowl is not too heavy, the slight hemp is also drizzled with fried peas crispy and fragrant, and the other chicken blood will be heavy, the taste is very tasty, the chicken is cut in small pieces, both blood is delicious. Also ordered a fun dish called the outbreak WHO, from Sichuan folk banquet classic ball steamed vegetables. Corn bran and old brown sugar pot helmet are also good, but unfortunately they have only one stomach.

This restaurant is very famous in Meishan. The store was not located here before. It is estimated that it moved here after it became big. The building of the restaurant is newly built and the decoration is very grand. Since it is famous in the local area, the dishes are naturally good. Almost every restaurant in Meishan has Dongpo pork elbow, and this one is no exception. We ordered it, and some friends took it home. The taste is a little sour. In addition to the good decoration, the service quality and attitude of the restaurant are quite good. You should use a tablet to order dishes. The presentation, color and fragrance of the dishes are all good, and the taste is also good. The dish with the highest evaluation is the pickled radish recommended by the waiter. Of course, the signature dish Wangzi (blood pork) is also a must-order. The price of the beautifully decorated restaurant is still very affordable. Since only one puzzle piece of the dish is retained, it cannot be displayed.

When I walked to Meishan, I suddenly thought that Dongpo elbow should be the famous dish here, so I took my family to Ma Wangzi, which is known as a century-old store. You can park at the door, but there are many customers at noon today, so there is no space. The security guard told me that I can park opposite for free. The whole store looks very grand and large. The two halls I saw are very large and well decorated. We saw an elderly person celebrating his 80th birthday at the place where we sat. There should be many people who choose to treat guests here. I thought the consumption should be a bit high when I saw the decoration, but I thought it was quite normal after looking at the menu. Dongpo elbow should be the signature dish. It is soft and hard, and the taste is still okay. But I don’t like this kind of chopped pepper flavor very much. I always feel that the white skin is not as good as the burnt skin. There are many zheergen and peanuts on the patinated tofu, which is still quite fragrant. I also ordered a bean soup with pig intestines and blood. Although it is white, it tastes very good. There is also a pumpkin vine that is more Cantonese-style, which I think is average. It cost 150, and the elderly at home think it is good value for money. The service attitude is quite good, and the waiters are also very diligent.

#2020, Meishan Food Two-Day Tour# Finally, I'm going to eat Mawangzi. . . . Coming out of the wetland park, it was almost twelve o'clock. The original plan was to eat Jingchuan first and then Mawangzi. Suddenly I noticed that Mawangzi's business hours were closed at 1:30 pm, so I immediately changed the plan and went to Mawangzi first. I knew that Mawangzi was opened by her family in Taikoo Li, and the queue was a bit famous. Later, I went to eat once with my family. I felt average. I didn't like the way of deliberately creating queues. My friend said that we should experience a plate of Meishan-qualified Mawangzi. It was lunchtime, and it was a few days before the Spring Festival, so the business in the store was very good. Most of them were company reunion activities, which were quite lively. The waiter arranged us to a large round table on the second floor. It happened to be in the kitchen's dish delivery channel, and Huoyo saw that various dishes were introduced one after another, and they were very rich. Because we also wanted to eat Jingchuan roast duck, the three of us didn't order too many dishes, but these dishes all tasted good. | Hot and sour radish^ I've had this dish in Taikoo Li, and I don't know if it's a psychological effect, but I think it tastes better in Meishan. It's much better than the kimchi in Dongpo, Meishan. It's sour, sweet, crispy, and refreshing. I love it. A piece of radish can be eaten with a whole bowl of rice (my friend ordered a silver roll and didn't let me add rice, but I still insisted on adding it, it really goes well) | Chicken Kidney Wangzi^ Mawangzi started out as a blood stew, so you must order blood stew when you come to Mawangzi. The blood stew in Meishan is made from chicken blood, and it feels more elastic than pig blood. This is the first time I've eaten it with chicken kidney. The chicken kidney is tender and the blood stew is smooth, and it goes well with rice. | Crispy Steamed Pork with Rice Flour^ This is the first time I've eaten this kind of steamed pork with rice flour. The steamed pork with rice flour is wrapped in skin and fried in oil until crispy, and then drizzled with sauce. It was really innovative. The crispy texture and spicy steamed pork with rice flour were really wonderful. There were too many of them, so I considered eating roast duck. I didn't finish it, so I packed it up and took it back to Chengdu. Hehe. |Silver thread roll^, I feel like it's steamed buns, hahaha, it's a perfect match with blood curd. The service was pretty good, and fruits were prepared before the meal, and they were enthusiastic throughout the whole process. Sharing this route: Departing from Chengdu, on the first day, I ate Hu Baozi, Chunlai snacks, Luobai cake, visited Gusha Guxing, Meishan Dongpo, Sumu Park, Bingge pickled pepper rabbit, the first Danleng dry mixed chicken and the second Danleng dry mixed chicken in Meishan, watched the night view of Meishan on Binhu Road, and the night lights of Yuanjing Tower in the wetland park. On the second day, I missed Zou Baozi, visited Dongpo Wetland Park seriously, ate Mawangzi, and then ate Jingchuan, strolled around the Chinese pickle city, and the pickle museum was closed, so I brought a belly full of delicious food back to Chengdu!