Chinese Food 中国美食

Niuhua doufunao 牛华豆腐脑

The tofu is silky against a savory, peppery or spicy soup, with garnishes contributing extra chew and crunch.

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Shaomai 烧麦

The wrapper is tender and slightly pleated at the edge, while the filling is moist and substantial. Fresh steaming keeps the top from drying.

Bingfen and lianggao 冰粉·凉糕

Bingfen is slippery and delicate; lianggao is smoother and more substantial, with brown-sugar syrup commonly providing the sweetness.

Suji sesame-oil rice crisp 苏稽香油米花糖

The confection is light and crunchy but held together by a sweet, slightly sticky binder. It breaks into small crisp grains as you chew.

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Jiading dressed poached chicken 嘉定白宰鸡

Smooth skin and firm, juicy chicken meet an aromatic, sweet-spicy coating. Small bones remain in the chopped pieces.

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Macun fish head 马村鱼头

Soft cheek meat and gelatinous skin provide the main textures, with many bones and cartilage sections to work around.

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Angu pork trotter 安谷蹄花

The skin is tender and gelatinous, with a mild savory broth and richer meat close to the bone. A dip can add sharp heat or acidity.

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Emei sweet rice cake 峨眉糕

The cake is gently sweet and tender-crumbly rather than stretchy, with a dry enough texture to suit tea.

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Emei fermented rice cakes 峨眉冻粑

The texture is gently springy and tender, with a mild sweet-fermented rice aroma. Warm cakes are softer than ones left to cool.

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Qianwei leaf-wrapped rice parcels 犍为叶儿粑

The white wrapper is smooth and sticky, contrasting with a dense sweet filling or juicy savory center.

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Muchuan flower-scented tea 沐川花茶

Expect a clear infusion with floral aroma layered over the tea's own body and slight astringency. Longer steeping usually makes the tea stronger.

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Leshan beef stuffed flatbread 牛肉咔饼

Tender savory beef contrasts with the bread's firmer outer surface, while herbs add freshness. The seasoning can be spicy.

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