代术连山回锅肉(总店)

The taste is very good and the portion is very large. After visiting Sanxingdui, a friend recommended this restaurant to me. It is a very popular restaurant. The signature twice-cooked pork is as big as a face, and one piece is enough to satisfy you! The stir-fried crispy intestines are also quite flavorful! The vegetable tofu is also delicious! Recommended~

Sichuan food is really a must, every one can pinch your stomach ❗️1️⃣ Sichuan hot pot! As soon as you walk into the hot pot restaurant, the hot and delicious taste will drill your nose. Classic butter pot bottom, red and mellow, peppers and peppers rolling in the pot, is the soul of Sichuan hot pot 📍 the 4 most worth visiting places "Dalongyu Hot Pot" "Daxia Hot Pot" "Jiuxiang Hot Pot" "Hootang Old Hot Pot" 2️⃣ Back Pot Meat! The color of the back pot meat is red and bright, the taste is salty and slightly spicy, with a strong sauce fragrance and a unique back pot aroma 📍 The 4 most worth visiting places "Yulin Restaurant" "Daishu Lianshan Back Po Po Meat (Head Office)" "Jing Xiaochuan Back Po Po Meat" "Kong Dried Rice" 3️⃣ Mapo Tofu! Mapo tofu color red bright, tofu soft and tender, the entrance is instant. The taste is spicy and fresh, and the spicy taste directly stimulates the taste buds. The smell of hemp comes later, making people's tongue slightly numb.📍 The 4 most worth visiting places "Chen Mapo Tofu (Flagship Store)" "Fly Restaurant in Chengdu (Bali Community Head Office)" "Furong Phoenix Garden Restaurant (Shuimu Guanghua Store)" "Yongle Hotel" 4️⃣ Dandan noodles! The noodles are thin and slippery, the noodles are fennel, the soup is fresh and fragrant, the salty fresh and spicy, and the taste is strong.📍 The 4 most worth visiting places "Old Chengdu Dandan Noodle Restaurant" "Old Restaurant Dandan Noodle" "Long Chaoshou (Chunxi Road Store)" "Dongzikou Zhang Liangfen" 5️⃣ Yibin Fire Noodle! The noodles are loose and red, the fragrance is smelt, the spicy, the oil is heavy and the water is free, and the taste is delicious and refreshing. 📍 The 4 most worth going to "Lu Erzhao Noodle" "Zhongdukou Noodle King" "Heping Street Noodle" "Liuchen Street Noodle" 6️⃣ Chicken! The chicken has crispy skin and tender meat, spicy and delicious, and moderately sweet and salty characteristics. 📍 The 4 most worth visiting places "Chicken Week" "Yi Mother-in-law Chicken" "Four Sisters Chicken" "Leshan Freshly Known Chicken" 7️⃣ Zhong Shuiyu! Like crescent teeth, full color white filling, thin filling tender skin, strong ingredients, red juice, fresh fragrance and slightly spicy, salty and sweet 📍 The 4 most worth visiting places "Jin Furong Zhongshuixuan" "82 mailbox private house Zhongshuixuan" "Renrenshuixuan" "But Shuixuan" 8️⃣ Sichuan North jelly powder! North Sichuan jelly powder fine and tender, the strength of the strength of the I, clear and impervious, fine and continuous. The seasoning is red and spicy, with a unique spicy and fresh flavor, spicy and not dry, aroma is sizzling, taste is smooth, cool and cool. The 4 most worth visiting places "Chengdu Dongzikou Zhang Lao Er jelly" "Nanchong Chuanbei jelly head office" "Jianyang Yueying jelly" "Nanchong Chase Hot jelly" 9️⃣ Spicy rabbit head! The rabbit head is fresh and tender, flexible, after cooking, the bones and meat are easy to separate, but they maintain a certain chewing strength 📍 The 4 most worth visiting places "Shuangliu Mom Rabbit Head" "Deng's Rabbit Head" #Sichuan Food #Sichuan Travel #Sichuan Tourism #Food Xunweihui #Really Xiang Snack Collection

"The temptation from Guanghan: net red punch card place substitution skill back pot meat! "I am a lonely prodigal son, I hope my pat will let you have some harvest. Roaming in Shenzhou for 31 years, has traveled all the cities and states of the world; punching in the world for 21 years, successfully floating across the earth's three poles, five oceans and seven continents. Tips: If there is any inappropriate, please forgive me if you like it after reading, please do not forget to add attention. Welcome to the big guy like, comment, collect, forward, thank you