MA'S KITCHEN

This is a very popular Sichuan restaurant in the local area. Sometimes you have to queue up at noon on weekdays. Its business overshadows that of Meizhou Dongpo Restaurant because the Sichuan cuisine here is more neutral.

On a weekend afternoon, I wanted to kill time and went to Meishan Impression Water Street. When I arrived in Meishan, I had to try the main store of Ma Wangzi, which was so popular in Chengdu. The three floors were all theirs, and the cars at the door were full. The business was so good. Now we order dishes on the first floor and then go upstairs to sit down. The service was very good and thoughtful. The environment was also good. The tables were all big tables and there were banquets. The dishes were really good. I ordered three dishes, the whole family Wang, which had a nice name and tasted good. The elbow must be ordered, which was fishy and delicious, and very harmonious. There was also a bean soup with mustard greens, which was light. The elbow and Wangzi tasted a little salty, which was really okay.

This is a very popular Sichuan restaurant. It is said that the queue is crazy. We thought we could go later and it would end at 2:30. We came at almost 2 o'clock. As expected, there were only a few people in front of us. It is said that the founder of this restaurant started by selling blood curd on the roadside. There is no blood curd in Singapore, so I planned to eat enough this time and ordered two servings. The bowl of blood curd is not too strong, slightly spicy and topped with fried peas, which is crispy and fragrant. The other chicken blood curd is heavier, and the taste is very tasty. The chicken is cut into small pieces. Both blood curds are delicious. I also ordered a dish with a funny name called WHO, a classic meatball steamed dish from Sichuan folk banquets. Corn cakes and old dough brown sugar pot cakes are also good, but it's a pity that I only have one stomach.

#2020·Meishan Eat·Travel#No. 16——Mawangzi Restaurant I have been to Mawangzi before when I came to Meishan. This time I came to Mawangzi again. Overall, I feel that both the food and service are on a higher level. When we came here, it was just before the Spring Festival, which was the peak period of the company's annual meeting. Even at noon, the entire restaurant was almost full. I feel that the restaurant is more mature and has a clear process for receiving individual guests like us. The receptionist on the first floor helped the diners order dishes while they were waiting, saving waiting time. However, the lunch market ended at 1:30, and then no more reception continued. Coincidentally, the big table we sat at this time was the same table and the same seat where the master came a few years ago, hahahaha. At that time, a certain company was holding an annual meeting, and by the way, I watched face-changing and singing and dancing performances for free, O(∩_∩)O hahaha~ Let's talk about the dishes. [Spicy and sour radish] is one of Ma Wangzi's signature dishes. It has a beautiful shape, good taste, crisp and delicious, and a slight spicy taste that is very appetizing and goes well with rice. [Chicken Kidney Wangzi] is made by cooking chicken kidneys and blood pork together, with a homely bean paste flavor. The chicken kidneys are tender and smooth, and they don't make people feel greasy like brain flower, and they go well with blood pork. This dish is a good choice for eating with rice or noodles. [Crispy Steamed Pork with Rice Flour] is a creative dish. The steamed pork with rice flour is meat grains, just like the filling of steamed buns. Although the creativity is commendable, the taste is relatively ordinary, the skin is a bit dry, and there is coriander inside. [Handmade Silver Thread Roll] I once ate it in Ma Wangzi in Taikoo Li, and I liked it very much at that time. Meishan Ma Wangzi tastes very good too. You can tell that it is fermented noodles, with a loose and chewy texture, and you can order half a portion, which is suitable for occasions with few people. In addition, Ma Wangzi's free kimchi is old kimchi, which tastes great. Meishan Mawangzi has very good service, from the reception on the first floor to the waiters during the meal, all of them are warm, friendly and attentive, and the free fruit and snow chrysanthemum tea are also plus points. Although the price is not low, it is still highly recommended overall.

#2020, Meishan Food Two-Day Tour# Finally, I'm going to eat Mawangzi. . . . Coming out of the wetland park, it was almost twelve o'clock. The original plan was to eat Jingchuan first and then Mawangzi. Suddenly I noticed that Mawangzi's business hours were closed at 1:30 pm, so I immediately changed the plan and went to Mawangzi first. I knew that Mawangzi was opened by her family in Taikoo Li, and the queue was a bit famous. Later, I went to eat once with my family. I felt average. I didn't like the way of deliberately creating queues. My friend said that we should experience a plate of Meishan-qualified Mawangzi. It was lunchtime, and it was a few days before the Spring Festival, so the business in the store was very good. Most of them were company reunion activities, which were quite lively. The waiter arranged us to a large round table on the second floor. It happened to be in the kitchen's dish delivery channel, and Huoyo saw that various dishes were introduced one after another, and they were very rich. Because we also wanted to eat Jingchuan roast duck, the three of us didn't order too many dishes, but these dishes all tasted good. | Hot and sour radish^ I've had this dish in Taikoo Li, and I don't know if it's a psychological effect, but I think it tastes better in Meishan. It's much better than the kimchi in Dongpo, Meishan. It's sour, sweet, crispy, and refreshing. I love it. A piece of radish can be eaten with a whole bowl of rice (my friend ordered a silver roll and didn't let me add rice, but I still insisted on adding it, it really goes well) | Chicken Kidney Wangzi^ Mawangzi started out as a blood stew, so you must order blood stew when you come to Mawangzi. The blood stew in Meishan is made from chicken blood, and it feels more elastic than pig blood. This is the first time I've eaten it with chicken kidney. The chicken kidney is tender and the blood stew is smooth, and it goes well with rice. | Crispy Steamed Pork with Rice Flour^ This is the first time I've eaten this kind of steamed pork with rice flour. The steamed pork with rice flour is wrapped in skin and fried in oil until crispy, and then drizzled with sauce. It was really innovative. The crispy texture and spicy steamed pork with rice flour were really wonderful. There were too many of them, so I considered eating roast duck. I didn't finish it, so I packed it up and took it back to Chengdu. Hehe. |Silver thread roll^, I feel like it's steamed buns, hahaha, it's a perfect match with blood curd. The service was pretty good, and fruits were prepared before the meal, and they were enthusiastic throughout the whole process. Sharing this route: Departing from Chengdu, on the first day, I ate Hu Baozi, Chunlai snacks, Luobai cake, visited Gusha Guxing, Meishan Dongpo, Sumu Park, Bingge pickled pepper rabbit, the first Danleng dry mixed chicken and the second Danleng dry mixed chicken in Meishan, watched the night view of Meishan on Binhu Road, and the night lights of Yuanjing Tower in the wetland park. On the second day, I missed Zou Baozi, visited Dongpo Wetland Park seriously, ate Mawangzi, and then ate Jingchuan, strolled around the Chinese pickle city, and the pickle museum was closed, so I brought a belly full of delicious food back to Chengdu!