The homely atmosphere is also a plus.ДЄs MICHELIN Guide inspectors dine at and observe restaurants, they keep an eye on service professionals to unearth talents that are worthy of the MICHELIN Service Award. Expect the dishes to have a more tamed heat that caters to the palate of most, while remaining aromatic and tasty. This flagship of the chain has earned a solid fandom among locals with no-frills, home-style Sichuanese cooking that is frugally priced. Signature items include blanched pork belly dressed in garlic sauce and spicy fried chicken with chilies, which come in generous portions enough for a few to share. This simple neighbourhood eatery has been serving traditional Chengdu cooking since 2014. Plump swamp eels from inland rivers are poached in a flavourful broth loaded with spices and herbs and are drizzled with sizzling hot oil when served at the table. The river fish dish with soft juicy flesh and a crispy chew is the draw that attracts many. This restaurant is known not just for its famous Sichuanese wok-fried dishes, cold appetisers, and seasonal offerings. Those filled with pork and mushrooms, or beef and Chinese celery are the highlights. The dumplings at this eatery are freshly made daily in the open kitchen, and a total of six varieties are served each day. Apart from this signature, zhong dumplings and lotus leaf-wrapped steamed pork in spiced rice flour are also popular among gourmets.Дumpling & Drinks. Word has it that this century-old restaurant is the true source of the infamous mapo tofu. Customers can also enjoy a variety of vegan dishes, cunningly disguised as meat and fish.Д¬hen Mapo Tofu (Qinghua Road). Sichuan-style vegetarian dishes form the backbone of the set menu, which changes every 15 days to reflect the 24 solar terms in the Chinese calendar. The first Chengdu Bib Gourmand restaurants feature a wide range of foods, from pastry, local specialties, to Sichuan stir-fries, as well as local tea culture, at RMB 300 per head or less, collectively telling a vivid story of the heart-warming city life in Chengdu.Д¬hanyue Vegetarian. The restaurants selected in the Bib Gourmand list, offering good quality and good value, are marked by the symbol of the lip-licking Michelin Tire man (Bibendum) in the guide. The kitchen team at Fang Xiang Jing re-creates old-time Sichuanese recipes as faithfully as possible, covering classics like fuqi feipian, mapo tofu, and snowflake minced chicken. The restaurant serves authentic Sichuanese cuisine. Apart from their 18-day pigeon and the signature misua soup, the magnificent interior that features hanging lamps nodding to ancient artefacts and the perforated brass wall, is another highlight that adds to the dining experience.ДЇang Xiang Jing. The menu, which builds on traditional Cantonese lines, spiced up with Sichuanese touches, has been the main draw of Chengdu Restaurant. He believes that innovation derives from respecting traditional roots and enjoys dedicating his time to crafting every dish to perfection.Д¬hengdu Restaurant. Born and raised in Sichuan, Chef Chen has developed a great fondness for Sichuan cuisine and has been striving to deliver a brand-new image of the cuisine to the gastronomy world. Keeping the concept of farm-to-table in mind, the chefs insist on sourcing top-notch, seasonal ingredients from around the world to prepare flavourful dishes boasting great texture and taste. The diversity and elevated quality of Sichuan cuisine attests to the inclusiveness and vitality of the Chengdu hospitality industry.Д¬haimen Hui. 8 restaurants are honoured with the one MICHELIN Star distinction for the first time.

Chef chen translation