$2 to $440 Highest-End Sichuan Food - 9 Michelin restaurants in Chengdu China
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- Опубликовано: 31 мар 2024
- A visit to a number of restaurants in Chengdu, all are present in the Michelin Guide China.
How to use this Food Guide video:
- The reviews are based on a preference for "medium spicy", the flavorful spiciness in Sichuan doesn't reach at any point the heavy spiciness of dishes in Thailand
- Take a screenshot of the address to show it to the taxi driver, all places are in Central Chengdu, the taxi ride will not cost much more than 5 USD / 30 RMB, if you stay in Central Chengdu
- You might as well take a screenshot of the dishes of the restaurant you plan to visit in order to show the screenshot to the waiter in the restaurant, some restaurants have a menu with pictures which makes it easy to order
- RUclips, Google Maps and Express VPN will not work in China, so take the screenshots before you enter China, Apple Maps functions as by now
- Many of these restaurants don't necessarily require a reservation, except the last restaurant in this video, since some of their dishes require all long preparation time
Locations:
0:01 Ganji Fei Chang Fen - 2 USD (17 RMB) - Bib Gourmand
3:18 Mosnack (Mo Xiao Guan) - 2 USD (18 RMB) - Bib Gourmand
4:37 Yongle - 15 USD (110 RMB) - Bib Gourmand
6:15 China Samite (Jin Cheng Hotpot) 35 USD (249 RMB) - Michelin Selected
8:31 Fu Rong Huang 50 USD (364 RMB) - One Star Michelin
10:58 Ma’s Kitchen 74 USD (533 RMB) - One Star Michelin
14:33 Yong Ya He Xian 161 USD (1160 RMB) - One Star Michelin
15:51 Chaiman Hui 229 USD (1656 RMB) - One Star Michelin
18:54 Fang Xiang Jing 446 USD (3216 RMB) - One Star Michelin
0:01 Ganji Fei Chang Fen - 2 USD (17 RMB) - Bib Gourmand
3:18 Mosnack (Mo Xiao Guan) - 2 USD (18 RMB) - Bib Gourmand
4:37 Yongle - 15 USD (110 RMB) - Bib Gourmand
6:15 China Samite (Jin Cheng Hotpot) 35 USD (249 RMB) - Michelin Selected
8:31 Fu Rong Huang 50 USD (364 RMB) - One Star Michelin
10:58 Ma’s Kitchen 74 USD (533 RMB) - One Star Michelin
14:33 Yong Ya He Xian 161 USD (1160 RMB) - One Star Michelin
15:51 Chaiman Hui 229 USD (1656 RMB) - One Star Michelin
18:54 Fang Xiang Jing 446 USD (3216 RMB) - One Star Michelin
I'm impressed your tummy can handle that much spiciness in one trip. Years ago chef Martin Yan also made a short series called 'Spice Kingdom', in which he visited Chengdu. Maybe you've already seen it.
enjoyable as always❤
Great video, I wish I could eat food that hot, mild is more my style. Thanks for an excellent video.
Fascinating!
Yuk theyd be spitting in those dishes haha nice deep nasal and mouth hock into those watery looking dishes ha ha ha
14:00 Very smooth, Aden 👍🏻
Aden, thank you for the Time stamps, your written commentary and generally the work you put in this fantastic video!
Like how no one is mentioning the man riding the bike backwards lol. (It's obviously playing in reverse, just thought it was funny)
Hashtag ma and la singularity
In Poland we eat a soup made of duck blood. It's called: "Czernina". It's more a regional dish. Very popular in Kuyavian region where I am from.
Some extraordinary dishes amongst that lot. Seems quite a number of Chinese are doing just fine
Looks just DELICIOUS!!! Chendu is on my bucket list since I LOVE HOT and SPICEY food!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 🤤💯
Yummy! I like SC food.
Chopsticks well used!
Don't talk to Aden while he's filming, rookie mistake.
Great video thank you. I love Chengdu, the people, and it's food. A comment on your pear desert being 'not sweet'- in general Chinese desserts aren't sweet. Even after 5 years living here, I'm not really keen on their desserts 😅
Another great video from Aden! As a Szechuan born man, hope Aden can pay a visit to Chongqing in the future. Such a pity that Michelin has not come to Chongqing yet.
F Michelin. Do some Googling and understand that it’s meaningless. Michelin decided to expand to Japan in 2007 and started hiring Japanese reviewers and the number of Michelin starred restaurants exploded. Small shops that Europeans would scoff at all the sudden got 1 star reviews by Japanese reviewers hired by Michelin. It’s just advertising that means nothing. We have our own culture to be proud of we don’t need white people’s approval.
辛い物が食べたくなってきた🤤
Aden knows Mandarin ? I'm surprised !
❤
Seems like the less expensive places had better food, and were much less pretentious!
👍
I like how the more the expensive the food, the smaller the portion size
sheeesh, when i cook my 0.1 cent noodles😂
expensive :O
14:15 毛血旺 RMB98(USD13.5)
四川麻为主 我也不知道现在的人都以为四川好辣一样 辣要看新疆 湖南 江西 云南 贵州
Pretty brave
You should try one of those wet markets there
I asked myself how long before a find a Weeaboo complaining in the comment section and I didn’t have to look far.
Ikr
What is the point of food when everything tastes the same spicy af ??
"Spicy" is a flavour profile in itself. It adds rather than detracts. There are also so many different "spicy" flavours that you could easily eat a different version every main meal in a year. As such, like with all food, some will like it, others not.
I love 'ma'. harder to find chinese restaurants in america that serve actual mala/Szechuan style, and I have never found chinese takeout that does.
Because only Chinese restaurants in areas with a lot of Chinese people like Arcadia, CA and Flushing NY serve real Chinese food for a Chinese clientele. The Chinese food you see as a white person is purposely designed for your tastes and not for real Chinese people. I write this as someone from Chengdu. The first authentic Sichuan restaurant I found in the U.S. in the 90s was a restaurant without any signage in an alley way in Flushings NY with all Chinese menus and no English spoken. They only served a Chinese clientele and was word of mouth only with no English speaking staff or menu.
終於看完了，拍攝比4年前更爛，本來對於你在拍攝影片上有很高的期待，但我錯了，為什麼?1.每次影片都是套路，看2分就知道後面20分鐘的結果!2.千篇一律，如果是美洲或歐洲人拍的，OK，沒有異議，你還是一樣的鏡頭'一樣的剪輯，只差在那頭牛何時出生而已，比如四川有那麼多好東西，你只拍米其林覺得那邊適合換輪胎的地方和麻跟辣，，，看你拍快10年了，只能說OK，，，只能拍這樣，祝好運
哈哈 赞同
这个人是老外。
saved the best for last
The last place actually seems a bit gimmicky, probably suitable for rich tourists and people who want privacy. If you go there, you are really paying for the ambiance more than the food. #5, 6, 7, and 8 on the list are more worth the money IMO.
@@pawnismightier9953 clearly you like big flavors, im more into tasting the natural flavor of what im eating. im not into pretentious ambiances either but you can't even compare the other places to the last one. you seem to be trying too hard to be the hardcore hawker foodie by turning your nose up on posh dining. better to take things for what they are then what you think they project. imho
@@Dr.gobshite I'm surprised you can tell my food preference just from one comment. I said nothing about the flavors. You also can't assume that only the last place serves good food in their natural flavor just from a video. Even Aden said a couple of dishes were forgettable. Most dishes from the last place are also heavily sauced. There were a couple of non-spicy dishes, but that's probably because Aden wanted some variety to offset the spiciness. That also doesn't mean the other restaurants don't have the same kind of lighter dishes. The quality of the food from the last place, based on the video, looks on par with the food from the two before. They are all One Star Michelin restaurants and they can all be considered 'posh'. I think the last place is gimmicky based on the way the waiters dressed and how the food was served. It's unnecessary and a bit pretentious because the food didn't look much more refined than #8 on the list to warrant that much hooplah. To me the one dish that did stand out was the shellfish, and the snail/steak/abalone and pork liver might also be their specialties, but the more traditional Sichuan dishes shown in the video looked very average. They might still taste very good, but I don't think they are worth the price.
Hiiii
Please dont buy more than u can eat
why not .... we must
Nah I won’t eat it
I will, no risk no reward.
it ur spinach boy😅
I like your videos.
However, Chinese ingredients and cuisine don't suit my taste.
You can't beat Japanese ingredients and cuisine.
Try red braised pork belly.
That’s because of your limited experience and your perception shaped by the media. I grew up in the 1990s when Japan was viewed overwhelmingly negatively. I could write the same thing about Japanese cuisine and culture in the 1990s and be widely accepted.
Then watch his older videos
China is huge and it has probably more flavour profiles than any other country other than maybe India. I've been living here 5 years and have barely scratched the surface of what is available. Maybe you could visit and see for yourself.