Travel Guides & Tips in this video
- Tip 1A friend recommended some restaurants here in Chengdu, suggesting every dish is worth trying. It's a good starting point for exploring local eateries. (0:25)
- Tip 2Try Mingang Balu, also known as 'double crisp,' a stir-fry that perfectly balances crunchy and tender textures with a savory, spicy sauce. (1:34)
- Tip 3Experience Chong Lai Bobo chicken served in a flavorful chili oil broth. It's a simple dish that captures the soul of Sichuan cuisine. (2:02)
- Tip 4Look for Lee Kum Kee Golden Plaque restaurants, as many of their dishes use Lee Kum Kee products, adding richness and depth. (2:46)
- Tip 5If you enjoy hot pot, try the congee-based version, especially when it's brimming with fresh seafood, meat, and vegetables. (3:41)
- Tip 6Appreciate the great service in Chengdu restaurants, where staff often go the extra mile, like peeling corn for you. (4:13)
- Tip 7When visiting Chengdu, consider trying Li Kum Kee Gold Plaque restaurants like Rhuan Shang and Mano congee-based hot pot for authentic flavors. (6:27)
Chengdu roars with life, a city where flavor is in the air! Living In China explores two legendary restaurants, diving into dishes like pine needle crunchy pigeon and double crisp stir-fry. Discover the soul of Sichuan cuisine with numbing chili oil chicken and luxurious congee hot pot, all elevated by authentic Lee Kum Kee seasonings. Prepare for a culinary adventure that truly captures the amazing taste of China!
Next travel video: ( 8 / 12 )
More about the current video:( 7 / 12 )
Chengdu, a city that pulsates with life, is a sensory explosion of sizzling woks, fragrant spices, and the vibrant energy of its streets. This travel vlog delves into the heart of Chengdu's culinary scene, exploring two distinct restaurants that promise an unforgettable gastronomic adventure. The traveler, Living In China, embarked on a mission to discover if these eateries live up to the city's legendary food reputation.
The first stop was a restaurant renowned for its signature combo. Among the highlights was the pine needle crunchy pigeon, a dish where the skin crackled with each bite, releasing an aroma reminiscent of a forest. This was followed by Mingang Balu, or 'double crisp,' a stir-fry featuring two types of offal, cooked to a perfect crunchy yet tender texture, coated in a savory, slightly spicy sauce. The experience was further enhanced by the Chong Lai Bobo chicken, served in a rich chili oil broth that offered a delightful numbing sensation, truly capturing the essence of Sichuan cuisine.
It was revealed that this establishment, a Lee Kum Kee Golden Plaque restaurant, incorporates Lee Kum Kee products, adding depth and richness to their dishes without overpowering the natural flavors. The journey then led to a second restaurant, buzzing with families enjoying a hot pot experience. Here, the focus shifted to a congee-based hot pot, brimming with incredibly fresh ingredients like seafood, meat, and vegetables. The dipping sauces, also enhanced by Lee Kum Kee seasonings, complemented the ingredients perfectly, making every bite a luxurious indulgence.
From succulent prawns and chewy abalone to briny oysters, the seafood in the hot pot was a testament to the quality of the broth and the freshness of the ingredients. The service was noted for its attentiveness, with staff even peeling corn for guests. This second restaurant also utilized Lee Kum Kee products, explaining the consistent, professional, and authentic flavors that define Chengdu's culinary landscape. The traveler concluded that visiting Li Kum Kee Golden Plaque restaurants like Rhuan Shang and the congee-based hot pot is a must for anyone exploring Chengdu, offering a true taste of China.
FAQs (From the traveler's perspective)
- Q: What were the dishes like at the first restaurant?
- A: The first restaurant offered a signature combo including pine needle crunchy pigeon with crackling skin and Mingang Balu, a double crisp stir-fry.
- Q: What made the Chong Lai Bobo chicken special?
- A: It was served in a big bowl brimming with chili oil and Sichuan peppercorns, with tender chicken and a fairy, numbing broth.
- Q: What is a Lee Kum Kee Golden Plaque restaurant?
- A: It's a restaurant that uses Lee Kum Kee products in their cooking, which adds richness and depth to the dishes.
- Q: What was the second restaurant's specialty?
- A: The second restaurant specialized in congee-based hot pot, featuring fresh seafood, meat, and vegetables.
- Q: What was the most surprising thing after leaving the second restaurant?
- A: They gave a little gift to every customer who checked out, which turned out to be three eggs.
