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
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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
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