Special update: Mawangzi Sichuan Cuisine

Originated in 1923, founded by Ma Shiheng, who started his business by selling blood in Meishan, Sichuan. And it has more than 90 years of history and four generations of business. From Meishan to Chengdu, the main focus is on traditional Sichuan cuisine with modern taste innovation. Become an extremely popular restaurant in Chengdu.

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In a word, The overall decoration is traditional and modern. After entering the store, you will see the old Sichuan-style long bench, tiger stove and eagle pot. The table setting is simple, with bamboo chopsticks, white porcelain bowls, suitable lighting.

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Ma Wangzi’s Sichuan Cuisine History

It took 94 years to develop and improve 45 classic Sichuan dishes. Mawangzi has gone through 94 years and has countless dishes, but in Chengdu, Mawangzi currently selects 45 classic Sichuan dishes, with various flavours, and will regularly introduce new ones.

Must eat list of Sichuan cuisine

Gongbao Eggplant Fragrant Shrimp Ball

The signature “Gongbao Eggplant Fragrant Shrimp Ball”. After the signature dish was on the table, the waiter put a small hourglass (3 minutes) on the table and told to finish it before the hourglass dripped. The taste is sweet and sour. The cashew nuts and eggplant are relatively crispy, with a crispy outside and tender inside.

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Boiled fish

Boiled fish uses pangasius fillets which has a more tender meat. Full of peppers, spicy but not dry, numb but not bitter. Fully show the authentic taste of Sichuan cuisine.

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Sweet roasted white

Sweet roasted white is one of the “nine bowls” of wedding banquets and birthday banquets in Sichuan and Chongqing. I must to tell you that this dish only serves one person, so it’s only the size of a palm. The brown sugar-flavored glutinous rice is covered with a slice of pork belly. The meat is sandwiched with sandy meat and decorated with sweet-scented osmanthus. The appearance looks more delicate. The taste is soft, moderately sweet, and sweet-scented osmanthus.

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Chickpea flower

Chickpea flower is processed with chicken breast and egg white to look like bean curd. It is a traditional dish in Sichuan. After trying a lot of chili, I guess you need some light dishes. Chickpea flower has a smooth and tender taste, and the refreshing taste buffers the taste buds stimulated by the spicy.

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Want to learn more about this restaurant? Please visit: https://cn.tripadvisor.com/Restaurant_Review-g297463-d11715905-Reviews-Ma_Wang_Zi-Chengdu_Sichuan.html

Want to discover more local food restaurant in Shanghai? Please visit: https://boding.tblog.o2switch.site/local-food-2/

Address

No. 1, Dongzhanshi Street, Daci Temple, Jinjiang District, Chengdu City, Sichuan Province

Reservation method
Phone: 028-64231923

Business hours
Monday to Sunday 11:30-14:00; 17:30-20:30