Chengdu, Stomach-Filling! A Journey in Chengdu Cannot Be Without the Rich Flavors of Food
Chengdu, I'm not sure when, but my impression of it turned into hotpot, skewers, Sichuan cuisine, and BBQ. The first time I came to Chengdu was in the summer of 2012. My first impression was the steaming open-air courtyards on summer evenings. Over the next eight years, I traveled to Chengdu multiple times, walking through its streets and alleys, tasting its local delicacies. From October 2019 to September 2020, I spent almost a full year's seasons in Chengdu. Of course, during that year, I hardly stayed idle—I checked in at many popular tourist spots and enjoyed highly-rated foods. Recently, I suddenly thought of recording this year in Chengdu through travel notes, as well as documenting this special 2020.
The weather in Chengdu has been a bit cool lately. I took this photo with a mask on to document this unusual 2020. Smog never made us form the habit of wearing masks outdoors, but the winter of 2020 did. So below, let food and distant places offset these long days.
[One: What Does a Luxury Mansion Worth 80 Million Yuan in Chengdu Look Like? Go See It by Boat]
Chengdu's housing prices have skyrocketed in recent years, and there is no shortage of luxury mansions. But the one that many people have visited must be Luhu. It is said that the price of villas here starts at 80 million yuan. Visitors or homeowners returning home have to take speedboats—very distinctive.
Although Luhu is currently a high-end villa area in Chengdu, the Luhu Eco-City's Luhu Island is famous and open to the public for free, attracting crowds of tourists. On weekends or holidays, if you don't book in advance, you might not even get on the island. Current boat routes include Cloud Paradise, Lufang, etc. Remember to book in advance if you plan to visit. Even though we can't afford the villas here, it doesn't stop us from taking the same boat to enjoy the scenery.
During the blooming season, Luhu Island has many flowers. On sunny days, many people bring tents, picnic mats, snacks, and drinks for camping. There is a grassy hill on Luhu Island, perfect for spreading a picnic mat and setting up a tent to just sit and daydream.
The trip to Luhu Island was bumpy. We booked for the weekend, and it took over an hour to drive from Huayang to Luhu Island due to traffic. We had reserved an 11 a.m. boat, and we barely made it. The downside was that Cloud Paradise was not accessible by boat; we had to choose between it and Luhu Island.
Luhu Island is large and great for photo-taking. The whole scenic area feels like a well-cleaned, well-planned large park—a place for city dwellers to relax and a backyard for the wealthy. It was noisy on the weekend, and we had to wait in long queues for photos.
The island has complete facilities, from coffee, snacks, BBQ to swimming, camping, and movies—everything needed for travel and home life. However, it lacks the local street atmosphere; industries related to ordinary people are nowhere to be seen. It's a vacation paradise, but the life feels somewhat cold.
When hydrangeas are in bloom a few months earlier, you must go once. Sit on the stone steps and instantly capture the vibe of a foreign town. A secret garden for free photos—you deserve it.
[Two: The "Gaudy" Manhua Garden]
"Enjoy Flower Life" is the theme of Manhua Garden. It is only 3 kilometers from the Chengdu Panda Base, making it a perfect stop after seeing the pandas. I've been to the panda base several times, but this was my first visit here. I heard the cherry blossoms are beautiful in spring and saw photos of sunflowers in summer. When I came, none of those were in bloom, but it wasn't desolate either.
I brought Hanfu (traditional Chinese clothing) for photos here. Manhua Garden is located in Xindu District, more convenient by car. Walking through in Hanfu attracted many stares. The park has events throughout the year, each season offering something new. Different times bring different flowers, named and unnamed, scattered around.
The visitors here never stopped streaming in, creating constant noise.
The park has numerous attractions and countless flower varieties. In the centennial rose tree area, the golden rose sculpture is the most eye-catching. As you ascend, you pass the "piano key" staircase.
The glass bridge above the sea of flowers offers a unique view; you can experience the trendy glass bridge project on the outskirts of the city. An elevator takes you directly to the entrance of the glass bridge, saving you the climb. The entrance is adorned with hanging flowers, like stepping into Alice's Wonderland.
From the glass bridge, it's the perfect spot to overlook the winding flower sea. This vast land is planted with a variety of flowers in different colors, creating a beautiful sight. The paths are winding and meandering, hence the area's name. Climb high and see far; everything is in view.
The scenic spot combines flower appreciation with recreational experiences, offering a different way to travel.
The rapid slide is quite long with sharp turns and descents, very thrilling. The park has adjusted it so you don't need to manually control the speed. Kids can ride with adults—very fun.
Where there are flowers, how can there be no cute animals? So, here comes Mengbao Pasture.
Mengbao Pasture is where you see animals like marmots, mini pigs, alpacas, peacocks, etc. They come in all poses, weird and cute.
[Three: Because I Missed Nanjing, I Decided to Visit Yi Garden]
The meaning of hometown is probably that you don't realize how good it is until you leave. Before leaving Nanjing, I never thought I would miss Jiangnan. Although Jiangnan is beautiful, it can be a bit monotonous—besides small bridges, flowing water, and ancient towns, gardens are most famous. One day I suddenly missed Nanjing, so I decided to visit Yi Garden.
Yi Garden is located at Jinniu Dam, No. 8 Jinquan Road, Jinniu Avenue, Jinniu Village, Jinniu Township, Jinniu District, Chengdu. When I first saw the address, I found it amusing. It sounds like a tongue twister.
These two places most resemble Jiangnan: white walls, black tiles, small bridges, and flowing water.
The courtyard is deep, and there are quite a few visitors here.
This place is "half village, half city," known as an urban "Shangri-La." There are many gardens of this type in Jiangnan, and I never thought they were special before. I lived there for many years but didn't visit many gardens. However, seeing this one in the southwest made me feel a sense of familiarity.
Yi Garden is known as China's first private garden, the first garden of Yijing (I Ching) culture, and the western grand garden. It originates from the Yijing, blending northern and southern garden styles into one, creating what we see today.
Building a garden based on Yijing principles incorporates Chinese philosophical ideas like "using the small to imply the large, using the few to represent the many, from here to there, from near to far, hiding to reveal, concealing to expose." I love its details: garden windows, elegant greenery, and soft architecture.
It integrates the essence of northern and southern gardens, with the grandeur of northern gardens, the literati style of Jiangnan gardens, the elegance of southwestern gardens, and the ethereal quality of Western Sichuan gardens. It truly brings together various styles. Although it feels very Jiangnan-like, it is more than just Jiangnan—it is definitely a must-visit in Chengdu.
[Four: Haven't Read in a While, So I Went to the Famous Fangting to Check In]
In the years since university, busy work has left me with less time to read. For a while, I forced myself to read an hour before bed, but after some time, I was defeated by non-stop overtime. This year while in Chengdu, I finished all the books at home. On a sunny day, I decided to visit Fangting to check in and buy some books.
Not many people may know Fangting, but Fangsuo is well-known. Since its first store opened in Guangzhou Taikoo Hui in 2011, it has been nine years. In 2019, to bring rich cultural life closer to residents, the first community bookstore "Fangting" was launched in Chengdu's Jinniu District. The exterior environment of Fangting is perfect for trendy girls to take photos.
Fangting feels like a hidden retreat in the city, combining movement and stillness. For a while in university, I thought having a phone was enough for reading. That mindset lasted a few months until one day I touched a physical book and realized there are many ways to slow down the world, and reading is the cheapest and most nurturing.
Fangting is not just a place to sell books; it's a place to discover interesting souls and explore the world. The moment you enter, the whole world becomes quiet.
Aside from buying books, I prefer spending entire afternoons sitting here, reading carefully. Fangting's current positioning is relatively young, blending books, music, and coffee—things contemporary youth enjoy, or rather, the environment that modern literary youth yearn for. Reading here makes the world feel close yet far.
Fangting's collection ranges from history and literature to art, from modern masters to contemporary authors—everything you need. With 700 square meters and over 20,000 books, readers don't disturb each other.
There are many ways to slow down your heart, but reading is undoubtedly the cheapest and most effective.
[Five: There Are Many Ancient Towns Around Chengdu, But I Have a Special Preference for This One]
There are numerous ancient towns around Chengdu—more than you can count on one hand. I've visited quite a few over the years, and except for Huanglongxi Ancient Town, which I frequent, I usually visit others only once. That is, until I discovered [Yuantong Ancient Town]. Yes, when I first heard the name, I thought it was the same as "Yuantong" (the courier company).
Yuantong Ancient Town is located in Chongzhou City, with a history of 1,650 years. It is one of the four major market towns, where the Wenjin River, Wei River, and Bo River converge. Historically, it was an important dock on Wenjing River, once bustling but now somewhat quiet. Since it's not far from Chengdu, it's convenient to drive there. A casual stroll reveals a strong sense of local life.
Yuantong Ancient Town is not overly commercialized. Compared to Huanglongxi and Luodai, it's less crowded. The buildings along the street have a sense of history—wooden structures with doors made of wooden planks. In the morning, the planks are removed; in the evening, amidst the chatter, they are swayingly assembled back. In the faint sunlight, the locals perfectly embody a peaceful life.
New branches sprout greenly on the treetops. The specialty of the ancient town is jiaomada duck (pepper and Sichuan pepper duck). On a short street, four or five shops hide, the aroma strong and far-reaching. The price is low; 40 yuan buys a generous bag. I happily bought one to take home and enjoyed while watching TV, feeling a burst of happiness.
Exiting the alleys of the ancient town, the view suddenly opens up. A wide river, a seven-story pagoda standing tall—great for photos and for locals to bask in the sun.
There are eight scenic spots in the ancient town: Yongli Bridge, Luo's Mansion, Huang's Mansion, Huang's Ancestral Hall, Yuantong Catholic Church, Wang Guoying's Former Residence, Tiegang Bridge, etc.
[Six: Chengdu, Stomach-Filling! Hard to Resist the Temptation of Food]
For Chengdu, food is an inescapable topic. When I was in Nanjing, I rarely ate out except when friends invited me. But after arriving in Chengdu, it became: "Feeling down today? Let's go eat out." "Feeling great today? Let's celebrate and eat out." "Don't feel like cooking? Let's just grab a simple meal outside." "So cold today, let's eat something hot." "So hot today, let's go for drinks and BBQ." The love for food in the Sichuan-Chongqing region stems from its flavorful life. You can probably find your favorite taste in any random shop. Recently, I tried six specialty restaurants—spicy, numbing, fresh, and various flavors—I couldn't help but talk about this 72-hour food adventure.
🌶️ Coming to Chengdu, eating Sichuan cuisine is the greatest respect to this city
This has been my favorite new-style Sichuan restaurant for many years. From the first branch on Kuixinglou Street to the second on Jiuyanqiao Bridge, from a 10-minute wait initially to one or two hours now, I must eat there every year, and it's always packed. Famous dishes like Naked Tuotuo Shrimp and Absolutely Frog are must-orders each time. Recently, I heard there are new dishes—let's go!
The new branch is much larger than the old one, and now it can even set up tables on the street at night, making it even more spacious. The design retains elements of the old shop but has been upgraded. The interior uses red and yellow as main colors, evoking a fiery and passionate feel. The overall new Chinese style is clean and bright; birdcage decorations are particularly unique, and there are Chengdu landmarks. Overall, the environment is great.
The illustration elements from the old shop are retained, along with natural wood tables and chairs—perfect for gatherings and trying new dishes.
The tripe stir-fried with green and red peppers and Sichuan pepper oil lives up to its name "Huobao Tripe." When it arrives steaming hot, the aroma hits you, along with intense spiciness and Sichuan pepper flavor. The potatoes are fried crispy yet soft, absorbing the seasoning—a must for potato lovers. The tripe is crunchy and flavorful; Chengdu people really know how to cook tripe.
Hotpot-style clams are unforgettable once you try them. The clams are fresh, full of flavor, and a mix of spicy and numbing. They are clean, without any sand. In university, I didn't like clams until a roommate introduced me at a night market. After one try, I couldn't stop—truth be told.
Yu Xiang (fish-fragrant) handmade tofu has an intense fish-fragrant flavor and rich taste. The tofu is fried and then combined with the prepared fish-fragrant sauce, creating layers of texture that absorb the sauce—so delicious.
At Chengdu, small skewers from Kexia restaurant are always a must-order.
For dessert, the oatmeal taro rolls are sweet, crispy, and melt in your mouth. The rich oat flavor blends with the taro—another wise choice.
I don't know if you like chicken feet, but our family loves them. Not only do we buy them, but we also like to make them ourselves. So when I saw chicken feet on the menu, I ordered them. They are sour and spicy, with a soft and sticky texture that's full of collagen.
Every visit, I must order Naked Tuotuo Shrimp. The shrimp are shelled for easy eating. When served, the hot oil still sizzles. Just pull the skewer, and the tender shrimp meat absorbs the soup base—delicious! Don't forget to scoop out the taro hidden at the bottom of the bowl—soft and tasty.
When we came out with round bellies, the outdoor seating was also full, and many people were still queuing. The noise of conversation filled the air—this noise is also called life.
🍺 On late summer and early autumn nights, beer and BBQ are the best match
The early autumn evening is a bit cool, but it doesn't affect people's appetite. Such nights call for a bottle of beer, a few friends, and a bunch of skewers—ultimate enjoyment.
Speaking of street BBQ, how could you miss Haidashu? I've been recommended many times recently. One night, I wandered over casually.
The shop sign has a Western Sichuan residential style. Inside, it's very street-level, with retro yet trendy murals on the walls, exuding a strong nostalgic vibe. Low tables combined with bamboo stools create a strong skewers atmosphere. I arrived at 5 p.m. and got the last empty table, silently glad I came early—perfect timing.
With skewers in one hand and beer in the other, I was the coolest person on the street!
Sichuan people's love for chili peppers is evident in the wall text. I think I must have a Sichuan stomach; medium spicy is just right.
The freshly caught and sliced snakehead fish fillet tastes incredibly fresh. The fish is boneless and very tender, brushed with secret BBQ seasoning—one skewer after another is so satisfying.
Grilled beef is not dry but very tender. The beef is marinated before grilling, absorbing the sauce's aroma. After grilling, it makes you drool.
The ingredients are all fresh, meat freshly purchased, not frozen—you can tell right away. Grilled shrimp, corn, peppers, potatoes—whatever deliciousness you want, they have it!
Grilled abalone is highly recommended—fresh, chewy, and firm, with BBQ seasoning, extremely tasty. It's a new way to eat seafood, a different flavor.
Garlic clam hotpot is full of garlic fragrance. Slowly simmered, the clams absorb the savory broth—every bite is flavorful.
The air is filled with spicy and numbing aromas, surrounded by various voices and clinking glasses—pure street flavor. A glass of wine, a skewer, a night.
🍲 "Hotpot Market from 1930"
In high school, time-travel novels were popular. My friends and I discussed which era we would go to if we could travel through time. Some said Tang Dynasty, some said Qing Dynasty (since Bu Bu Jing Xin was very hot from novel to TV). But I said I would go to the Republican era between 1918 and 1937. If you ask me today, I'd still give the same answer. Why do I like that era? Probably because it was a time of decadence and patriotism. So when I heard there's a hotpot restaurant that recreates the 1930s old Chengdu market, I couldn't wait to go.
This is the Houtang Laohuotuo (Roaring Hall Old Hotpot) restaurant. Located in the prime area near Taikoo Li, it became hugely popular right after opening; expect long queues at meal times. To avoid waiting, we arrived very early.
The mini vegetable market is so atmospheric! If you wear a cheongsam and pretend to buy groceries here, you'd instantly be transported back to that era.
The entire restaurant's decor uses many Republican-era elements, with bold color contrasts. The combination of old and new makes it retro yet trendy. Walking in feels like stepping into a time 90 years ago, but having hotpot brings you back to reality.
There are clearly priced snack stalls, beef shops, sugar water stores, plus various lanterns and birdcages inside. It truly feels like a big market where you can eat and shop—very fun. The walls display intangible cultural heritage products from all over Sichuan—admire them and buy them to take home, full of nostalgia.
Extra large fresh tripe is a must for my hotpot. Here, it comes directly from the slaughterhouse, hand-torn and served at the table, ensuring freshness. To eat tripe, you need to follow the rule of seven up and eight down; overcooking makes it less tasty.
Fresh-cut diaolong beef, which is most popular in Chaozhou-Shantou cuisine, is also available here. The beef quality must be good, freshness guaranteed, and the chef must slice it to the right thickness—all three points are essential for perfect texture. Swish it in the pot until it changes color—tender and delicious.
The extra-meaty luncheon meat and stuffed tofu puffs are also good.
Crab roe shrimp balls are actually packed in old Shanghai brand snow cream jars! Such creativity and imagination deserve full marks. When eating hotpot, I always feel something is missing without shrimp balls. Handmade shrimp balls with large chunks of shrimp meat are very satisfying. Mixed with crab roe, you occasionally get a burst of roe in your mouth—endless aftertaste.
The combination of fresh chicken kidneys and fresh rabbit kidneys is a perfect nourishing duo.
Dried tribute vegetable and dried cauliflower are surprisingly tasty when cooked in hotpot.
Egg-coated crispy glutinous rice cake: the sticky rice cake is coated in egg and then fried, soft and chewy. Dip it in dry seasoning—sweet and helps balance the spiciness.
The tripe and shrimp balls are so tempting! We chose a traditional red spicy pot and a sour cabbage crispy pork bean curd pot. We didn't just order the red pot because the other pot has its unique charm! The broth with sour cabbage is slightly sour, very appetizing. I love the bean curd in the pot—it absorbs the broth and is tender and delicate. Eating meat and bean curd is wonderful. The red broth is fragrant but moderately spicy, perfect for our taste.
15 types of desserts and fruits are offered free and unlimited—sweet jelly, grass jelly, rock sugar tomatoes, etc. You can have a dessert right after a bite of hotpot. For dessert lovers, I feel we could get our money's worth.
The store's overall decoration is full of character. The high-hanging "advertising signs" fit the era perfectly. Eating hotpot while absorbing culture—very interesting.
🐂 Have you ever tried water-boiled beef made with sirloin steak?
Water-boiled beef made with sirloin steak—they are the first... I'm actually not a big beef eater; I usually don't order it voluntarily. But a friend dragged me to Niu Shuizhu (Beef Boiled in Water) for spicy water-boiled beef. Oh my god, it was so delicious! Okay, I'll never say I don't like beef again.
The restaurant's main color is red, visually striking, stylish yet classic. Red really stimulates appetite and fits the restaurant's spicy positioning perfectly.
When the water-boiled beef was served, everyone gasped. A young waiter walked over with 280-degree hot oil (secretly, the waiter was handsome). The moment the hot oil was poured, the aroma filled the air.
The hot oil released the fragrance of garlic and beef; steam rose instantly with fine bubbles—very appetizing.
Imported sirloin steak with vegetables underneath—after eating the beef, we fished out the vegetables. They also absorbed the spicy broth, making us sweat slightly.
Lava cheese steak: when it was brought to the table, we all were stunned! Such a large piece of cheese, heated and thickly covering the steak. The steak was tender and flavorful with rich cheese taste—I finally tried this previously recommended dish.
French-grilled ox tongue: this tests the chef's skill. It must be cooked just right and eaten hot. Not heavy at all, but crispy and tender—very tasty.
Roasted durian is my absolute favorite! The smell of durian wafts even before it arrives at the table. Only 69 yuan for a generous half durian—such a deal! The durian quality is excellent, soft, sweet, and fragrant. One bite after another, I can't stop. Roasting intensifies the aroma—durian lovers absolutely must not miss it.
Rice wine test tube set: the name alone is intriguing. Sweet rice wine with high aesthetic appeal.
Chengdu's summer belongs to jelly (bingfen). But it's hard to find hand-kneaded jelly nowadays, so the hand-kneaded jelly at Niu Shuizhu is a pleasant surprise. The covered bowl jelly set is perfect for photos; you choose your favorite toppings and eat with friends—very comfortable.
A full table of steaming food—this is the heat of life.
🍢 Friends from other places, do you know what boboji chicken is?
I wonder if any out-of-towner shares my confusion about the differences between boboji chicken, cold skewers, cold dip skewers, hot pot skewers, and maocai. And isn't boboji chicken supposed to be chicken? Although I've been here for years, I still can't clearly explain the differences, but they all go down the same way, so no need to distinguish too much.
Ye Popo, which originated in Jiazhou (Leshan), has become popular in Chengdu in recent years. Affordable and delicious, cold skewers pair perfectly with hot summers. This branch near Taikoo Li has a great environment—after eating, you can go shopping.
The shop is very clean; eating here is a pleasure.
Two broths are available: red oil and Sichuan pepper oil. For foodies like us, only kids make choices—adults want both! Alternating between them adds more flavor.
I prefer the red oil—not too spicy overall, with a hint of sweetness. The combination of chili and sesame creates a unique rich flavor. Maybe because I'm from Jiangsu and Zhejiang, I like dishes with a slightly sweet aftertaste.
The Sichuan pepper oil broth is less spicy but more numbing and aromatic, completely different from the red oil. I like both—they have different flavors.
Fresh milk coconut sago: sweet but not cloying, perfect with boboji chicken.
Sichuan people probably all like fermented rice wine (laozao)? For a while, fermented rice wine eggs became my daily breakfast. Haven't had it in a while—better order one!
Handmade thin pancakes: at first we thought they were spring rolls, but after a bite, they tasted completely different. Dipped in the sauce, they were surprisingly good.
The staple food to go with boboji chicken is the signature minced meat egg fried rice. Oily but not greasy, every grain of rice is coated with the flavor of minced meat, combined with the aroma of egg and scallion, stir-fried over high heat—tastes like childhood.
🍡 After watching "Solitary Gourmet," I had to go eat some yakiniku
In university, whenever we brought food back to the dorm, my roommate and I would instinctively open the same Japanese drama—Solitary Gourmet. Now, when I eat at home occasionally, I still watch that drama with my meal. Although there's little dialogue, his eating scenes alone make me hungry. One night, I saw some clips again, especially the Japanese BBQ part, and I was craving it so much I couldn't sleep. So the next day, I rushed off to Zhulian Yakiniku (Japanese BBQ restaurant). I can't go to Japan right now, but the taste here is no less than what I had in Japan—I knew I'd become a regular.
Before even entering, the exterior stunned me. The strong Japanese vibe made me feel like I had landed in Tokyo. The decor is so Japanese; posting a photo on WeChat would make people think I'm in Japan.
The restaurant has two floors, with Japanese-style decor, perfect for taking pictures. Up the wooden stairs, you see various half-curtains and maneki-neko (lucky cats)—Japanese elements are so cute.
The seating has a little trick: it's sunken, so when you sit on the cushion, your legs are below, giving the appearance of a Japanese kneeling position from a distance.
Japanese people love pairing yakiniku with sake. There are many types of Japanese sake with different flavors—you can choose your favorite.
We were lucky to get a private room on the second floor—quiet and clean. We could pull down the bamboo blinds for privacy and good photos.
Japanese lanterns bear the large characters "Zhulian Yakiniku." The lighting is yellow and orange, combined with the overall design, creating warmth that boosts appetite.
Meat fills the stomach, bringing satisfaction.
When the charcoal fire was brought out, the room instantly warmed up. It happened to be a rainy, cooling day in Chengdu—perfect for authentic charcoal-grilled meat.
Three dipping sauces: a Thai-style sour and spicy in the center, and traditional Sichuan dry dip and Japanese teriyaki sauce on the sides. Since I love sour and spicy, I immediately had my eyes on the center one! Every type of meat paired with this sauce was delicious. I hereby declare this my favorite BBQ restaurant.
We ordered a small dish of kimchi to cut the grease, but with the dipping sauces, it was unnecessary.
The pork belly is excellent! Good quality, fresh, thinly sliced with only a sprinkle of black pepper. But once grilled and dipped in sauce, it's so satisfying. We agreed one plate wasn't enough. Just be sure to grill it on the sides over low heat to avoid sticking and burning.
Sauce-marinated chicken cartilage: pre-marinated in sauce, just throw it on the grill. It's better when grilled a bit dry for better texture.
Sea salt king oyster mushrooms are also a signature. I hesitated when first recommended, but after grilling one and eating it, I was glad I ordered them. Grill them upright so they collect a full cup of liquid—very fresh, just be careful not to burn your mouth.
Condensed milk cheese rice cakes: soft and stretchy, grilled until the outside is crispy. Dip in sweet condensed milk—I discovered a new way to eat rice cakes.
For drinks, we had authentic Thai street milk tea—it tastes just like the one in Thailand—and a Pineapple HI BANG (special whiskey cocktail) with ice and pineapple at the bottom, plus RIO original pineapple flavor—unique and not to be missed.
Victory Beef and Rib Pork are must-order signatures. The meat is rich in fat, fragrant without being greasy. High-quality meat offers a different gastronomic experience; charcoal grilling brings out the best flavor—extremely satisfying.
Peach and Durian Roll: sushi is a must at Japanese restaurants. Fish roe, peach slices, and durian sauce on top enhance the texture. Seaweed is wrapped inside the rice with rich durian—durian lovers can't stop.
A table full of ingredients, grilling yourself—very participatory.
The lighting over the food makes your mouth water. All ingredients are fresh, the meat quality excellent, and mushrooms are even scored. The table is equipped with scissors, tongs, black pepper, pink salt, etc., making it easy to handle.
Japanese grills are unique to yakiniku restaurants—they don't burn easily and can be used continuously. The exhaust system at each table works well, so no smoke bothers you.
Writing this late at night made me drool.
[Seven: For the Remaining Food and Scenery, I'll Tell You Next Time]
After writing this travelogue intermittently for a long time, I finally decided to wrap it up. For the remaining food and scenery, I'll tell you next time.
