Wu Tong Mei Unique Cuisine

Wu Tongmei Jianghu cuisine!!! YYDS The Jianghu cuisine in the alleys of Huangnibang is spicy and fresh and delicious It's rare to meet up with a few friends I always like to eat some spicy and fresh Sichuan cuisine to satisfy my cravings. In the alleys near Huangnibangdu there is a Sichuan cuisine restaurant with a very Jianghu style of decoration. The Jianghu atmosphere is unobstructed The cool and refreshing iced tea around the stove is most suitable for Sichuan-style pot-crusted pork intestines and springy and tender oil-splashed kidneys There is also the Mapo tofu that goes well with rice They are all must-order signature dishes If you like Mapo tofu bibimbap, you can't refuse the soft and delicate red oil mixed with tofu noodles. When you enter the store, you will feel the smell of the wok #Eat, drink and have fun#Midnight snack#Snacks#Sichuan cuisine#Explore Chongqing stores#What to eat for one person#Where to go on weekends#Jianghu cuisine#Bibimbap#Mixed noodles

A former internet celebrity restaurant near Huangnideng in Yubei District! Right at the east gate of Chongqing Public Security Bureau! There is a courtyard and a terrace, and the restaurant area is about 100 square meters! It is worth going to reminisce the past!

Wu Tongmei’s special Jianghu cuisine is the engine of winter Speaking of Jianghu cuisine, It always gives people the impression of "large plates and large styles, with distinctive main ingredients and seasonings", and this feature is vividly demonstrated in the flexible and eclectic "Wu Tongmei Special Jianghu Cuisine" restaurant. It is said that the Internet has memory. It has been 15 years since Dianping first reviewed its store. When I visited again, the dining environment that was originally full of "fireworks atmosphere" has become "classical" and "restrained" after years of precipitation and the careful decoration of "Mei'er". Not because of the huge "Special Jianghu Cuisine" sign, I almost thought I was in a tea room, sipping tea🍵. Exterior area: A thick lawn carpet is laid out, and the flowers, plants and succulents planted outside match the scene. The "small garden" built is decorated with green plants, which looks fresh and pleasant. (Of course, eating out is not recommended in autumn and winter, as dishes tend to get cold quickly. Choosing in spring and summer is the right answer.) Dine-in area: The classical screen that greets you when you enter the store perfectly captures the restrained temperament🉐. Divided into two areas, there are large tables and medium tables to choose from for dine-in dining. Private rooms are also available, but it is recommended to make a reservation in advance. The door curtain is decorated so "moonlight over the lotus pond" and the glazed tile eaves are decorated like this. It's like having a meal of "quack food" by the pond. At this time, this scene: full of fireworks and courtyard scenery. In Chongqing in winter, the indoor and outdoor temperatures are basically the same. Find a Jianghu restaurant and ignite the cold winter with spicy food. It is said that winter is the off-season for Jianghu cuisine. I don't think so. The spicy basic flavor and wild ingredient tension, It's been so many years, My definition of "Wu Tongmei" dishes is inseparable. Red mutton soup pot:👇 When the fire is strong and the pot is boiling, it is difficult to cover the lid to stop the aroma. I am salivating and eager to drink this pot of soup early. There are some delicacies that you can only know by eating them. Not only is it a delicious dish on the table, it is also a good tonic. The original mutton soup is always simmered over a slow fire, and the red soup ingredients are added only when the customer orders it. The meat is delicate and not sour, which is perfect for having a bite in winter. It will warm your heart from the tip of your tongue. Signature Ma Ma Chicken:👇 A game of finding chicken among Sichuan peppercorns and chili peppers. The moment it is served on the table, Ma Ma Ji will overwhelm you with the domineering power of Jianghu cuisine. Seeing the huge plate and the mountains of peppercorns, Chili peppers 🌶️ scattered among the peppercorns, No need to taste it, no need to even see the diced chicken, You can immediately call its name and feel its worldly atmosphere. Next, your pleasure is not eating meat, It's like panning for gold in Huajiao Mountain and Chili Pepper Mountain, Carefully rummage for fingertip-sized pieces of diced chicken. Stretch out the chopsticks, When you peel back the layers of Sichuan peppercorns and chili peppers, small brown pieces of meat emerge. You are so angry that you know that only by being steady and quick can you successfully pick it up and put it into your mouth. Suddenly, the numbness of Sichuan peppercorns, the spiciness of sea peppers, They are all attached to this piece of meat and explode in the mouth, followed by the burnt aroma, and the layer by layer of taste is completed in this one bite. This rich flavor level comes from the clever use of chili peppers and Sichuan peppercorns, as well as the precise control of oil temperature and heat.

The famous Jianghu dishes are well-deserved! The dishes are large in quantity, delicious, classic, and memorable. You must try Jianghu dishes when you go to Chongqing. For Chongqing hotpot, you need to find a hotpot with a well-known brand. Spicy chicken and classic river fish are worth having!

Big plates, oversized portions, great taste, good service, good taste, good environment, three good restaurants!

Huangnideng serves excellent Jianghu cuisine, comparable to Wanzhou Beierge on the other side of the roundabout. The restaurant is small, with five or six tables in the main hall and two private rooms that aren't soundproofed. It's perfect on a sunny day!