Shudu, a city that has been here and wants to come again.

It's a wonderful sense of familiarity to come back to the city, especially after you've seen the world bloom in full bloom, and it's true love that stays in your heart!

As soon as the lights are on, stay in a hotel near Chunxi Road, the bustling Chunxi Road, the most popular Taikoo Li, and the nightlife symbol Jiuyan Bridge are all prosperous places. Red lights and green wine, crowds of people, bizarre.

The name of Chunxi Road comes from the bustle of the people in the Tao Te Ching, such as enjoying the prison, such as Dengchuntai, which is used to describe the prosperous business and the bustling scene of people here, which has a history of nearly 100 years.

Now, with the addition of IFS and Taikoo Li, this business and economic circle has truly risen, and it has become a must-visit place for everyone who comes. If you don't go here to Chunxi Road, it's the same as going to the capital and not going to Wangfujing, and you can't go to Nanjing Road to go to the devil.

Needless to say, Johnson is very interested in rabbit heads this time, and there is a joke on the Internet: If you meet a Chengdu girl who says she likes rabbits, it's best to ask more: Do you like rabbits, or do you like to eat rabbits?

Although many places have the habit of eating rabbit meat, it is especially popular with rabbits here. Braised flag, stir-fried, cold salad, hot pot...... From the head of the rabbit to the legs of the rabbit, not a single one is spared.

So the question is: what is delicious about Tutu, and why do you love to eat Tutu so much?

Today, about 200 million rabbits are eaten here every year, accounting for 70% of the country's consumption, which shows that there is a deep love for rabbits.

It can be eaten from head to toe, and it is low in fat and high in protein, so you can eat it without guilt. If you cook it properly, throw out the chicken breast and throw out a few Tianfu Avenue.

So the best way to test whether a person is indigenous is to throw him a rabbit head. If the other party is familiar with the way to gnaw, then you don't need to open your mouth to know that it is a fellow.

Along the way, the most photographed is all kinds of rabbit head shops, which are equivalent to duck necks in Wuhan and phoenix claws in Guangzhou. Many girls eat rabbit heads as snacks until they are big: peanuts and melon seeds can be without, but rabbit heads have to be bought and gnawed a few times every once in a while.

Even in the dialect, the fight between men and women is also called gnawing on the rabbit's braincase - this is love!

Came to Deng's rabbit head, a 20-year-old shop, half a palm-sized rabbit head, crispy meat rake, fresh but not fishy. Generally, there are two flavors, spicy and spiced, the former is mainly hemp, which is very refreshing, and the latter has a fresh and fragrant taste, and the marinade is delicate.

First break the upper and lower jaws of the rabbit head, divide it into two halves, bite out the rabbit tongue, and then eat the rabbit gills, the lower part will be clean;

The difference between the signature spicy rabbit head and the traditional rabbit head is that a large amount of crushed peanuts are added to it, giving the rabbit head a rich nutty aroma. Rabbit meat has an obvious sweetness in the numb and spicy, which reduces the spiciness and makes the whole flavor rich and layered.

Pack the rabbit head and enjoy it slowly, at this time you are only a bottle of cold beer away from the fairy.

Rabbit loin is a very tsundere ingredient, which tests the freshness of the ingredients and the heat. If it is handled properly, it will have a dense and delicate taste, and there will be no smell at all.

It seems that you can order a la carte at almost every hot pot restaurant and skewer restaurant, but if you are not careful, you will overcook. If you want to eat a really good rabbit kidney, you still have to go to a special store.

The signature rabbit waist is the most brilliant, first quickly cooked in the soup base, scooped up and then mixed. Although the chopped pepper and wood ginger oil in the sauce do not belong to the category of traditional Sichuan flavor, and have some flavors of southwestern ethnic minorities, they are unexpectedly harmonious when paired with local ingredients such as rabbit kidney.

The rabbit loin after the entrance bursts in the refreshing and slightly spicy taste, and the taste is enough to surprise.

Seasoned with dried paprika and spices, Qinghai pepper and Sichuan pepper oil, respectively, it is also very distinctive. The most commendable thing is the store's requirements for the freshness of the rabbit waist, as well as the control of the heat, which did not disappoint me.

Finally, the roasted rabbit is golden brown in color, and the meat can be torn off with a gentle pull of your hand. Whether it is spiced or spicy, the thick part of the rabbit meat is mellow and soft, the thin part of the meat is crispy and crispy, and the fragrance remains between the teeth for a long time after chewing carefully.

After eating, all that was left was red pepper and pepper seasoning, licking my fingers to look at the bag, and I couldn't wait to pull out a trace of rabbit meat from it to get the last addiction.

Walking to Qintai Road, it is specially named to commemorate the legendary figures of the Western Han Dynasty and the embodiment of love, Zhuo Wenjun and Sima Xiangru, this place is where they sold wine back then.

The whole street is imitating the Han and Tang Dynasty buildings, walking on this ancient path, the eyes are full of ancient charm. The building, the shop sign, the palace lamp, and the bricks and stones under your feet are like traveling through time and space, walking in the prosperity of the Han Dynasty.

Shu Feng Yayun, when you come to the door of the theater, you can hear the traditional sound rhyme, and a big stage is very eye-catching. The one-and-a-half-hour program is still very reasonable and compact, and the form is also very colorful.

Changing faces, spitting fire, rolling lamps, cane-headed puppets with exquisite craftsmanship, clean sounds, and hand shadow plays that have been extinct for many years, etc., can be experienced here.

Walking into a hot pot restaurant called the story of the Republic of China, what catches your eye is the blue tile white wall, the cornice arch wall, and the curved street lamp rendering, which really makes people mistakenly think that they have broken into some enchantment.

What stimulates the senses more than the fragrance is the graceful and luxurious leather sofa, the graceful cheongsam, and all kinds of retro gadgets added to the counter, which is clearly a small Republic of China.

It seems to be the set of the Republic of China, the iron chair printed with the woman's face, the curling light curtain, and the stage have been moved in, on one side is the hot pot of the lively market, and on the other side is the style of the ten-mile foreign field, which is in the heart of the urbanite, no wonder the guests are like clouds.

The environment is quite interesting, sit down and taste how it tastes. The main sign of the old hot pot, there are still lumps of butter at the bottom of the pot, to ensure that no old oil is used, the butter slowly melts, the aroma gradually touches the nose, and the clothes do not leave a taste.

One boiling, two scalding and three wrappings, the flavor of chili pepper and pepper all poured out of the pot along the butter, and the first plate was called the Eight Uniques of Pear Garden?

Include all your favorite meat and vegetarian dishes. Duck intestine slag, yellow throat crisp and tender, mille-feuille belly flavor, county liver flavor, beef smooth, plus lotus root slices, lettuce and bamboo shoots.

Then there was half a dish with red makeup, and the name sounded delicate, and I thought it was sacred, but I didn't expect it to be a county knife. The ruddy color does have a bit of red makeup.

The whole half of the county liver is cut into a work of art, and the oil pan is not only convenient for fishing, but also makes the taste richer and fuller, rustling between the lips and teeth, leaving the tip of the tongue, all of which are refreshing.

The Big Mac's hairy belly is scalded in the mouth, and the exclusive wavy shape rolls up just the right amount of juice at the bottom of the pot. Wrapped in a saucer, this bite is enough to taste all night!