Hey everyone, Mark here! As a seasoned backpacker with a passion for exploring Asia's vibrant cities, I’ve just returned from an incredible journey through Sichuan Province, China. This trip wasn't just about breathtaking landscapes; it was a culinary pilgrimage! Prepare yourselves for a delicious adventure, from the legendary Mianyang rice noodles to the surprisingly delightful Li Bai's fat intestines.
Mianyang: A City of Poetry, Water, and Exquisite Rice Noodles
My adventure began in Mianyang. I immediately fell in love with the city, a place of remarkable beauty and livability. Behind me stood the magnificent Yuewang Tower, one of China's four famous towers, also known as "China's No. 1 Poetry Tower," due to its rich history of inspiring poets such as Du Fu and Li Bai. The current tower is a 2001 reconstruction of the original Tang Dynasty structure, a testament to its enduring significance.
The city itself won the United Nations Best Practice Award for Improving Human Settlements—and it's easy to see why. The clear waters, charming bridges, and picturesque scenery create an idyllic setting. But the real highlight? The food!
Mianyang is renowned for its rice noodles, and I was fortunate enough to dine at Xiangxue Seafood Rice Noodles—a place with a hilarious backstory. Apparently, the restaurant's name is a playful nod to the owner's name, "Sea Cucumber," despite the fact that the menu is all about noodles! They offer various noodle options, and let's just say the humor is as memorable as the food.
Here's a quick snapshot of some of the other local delights I sampled
| Dish | Description |
|---|---|
| Fermented Tofu | A local specialty, fermented in earthen jars for a week. |
| Cured Meat | Marinated and dried meats, perfect for New Year celebrations or a delicious snack. |
| Mianyang Rice Noodles | Thin, delicate noodles served in clear, red, or a mixed clear and red soup. |
| Beef and Bamboo Shoots | Popular additions to the rice noodles. |
| Pickled Vegetables | A must-have addition to enhance the rice noodle flavor. |
The rice noodles themselves are incredibly fine, almost like vermicelli. The soup is the star—available in clear, red (spicy), and a delicious combination of both. I opted for the clear and red combo, adding beef, bamboo shoots, and plenty of green onions. The texture was perfect—soft, sticky, and slightly bouncy. I'd even compare the experience to my favorite childhood instant noodles – a delightful nostalgia trip! A bowl of 2 taels (approximately 60g) of noodles with beef cost me around 9 yuan (about $1.25 USD).
Jiangyou: In Search of Li Bai and His Famous Fat Intestines
My next stop was Qinglian Town, Jiangyou, a place believed to be Li Bai's hometown (though there's some debate on the exact location). This town is famous for two things: the legendary poet Li Bai, and incredibly delicious fat intestines!
The fat intestine scene in Jiangyou is legendary, with numerous restaurants vying for the title of "best." I visited a place known as a fat intestine crossroads where I had the chance to sample both Jiangyou and Qinglian-style fat intestines. The differences are subtle but noticeable.
The Jiangyou fat intestines are cut into small, butterfly-shaped pieces and braised to perfection, resulting in a salty, flavorful dish. The Qinglian variation includes radish, adding a touch of sweetness. I paired these delightful dishes with a variety of other delicacies like roasted meat, beef offal, and duck blood dumplings, creating a truly unforgettable fat intestine feast!
| Dish | Description |
|---|---|
| Jiangyou Fat Intestines | Small, butterfly-shaped pieces, braised to a salty and flavorful perfection. |
| Qinglian Fat Intestines | Similar to Jiangyou style, but with the addition of radish for sweetness. |
| Fat Intestine Soup | A hearty stew featuring fat intestines, various vegetables, and spices. |
| Steamed Ribs & Intestines | Tender and flavorful steamed ribs and intestines, perfect with rice. |
To truly experience Jiangyou fat intestines, one must eat it the local way: with rice, a generous helping of soup, and all the ingredients stirred together. It's a culinary adventure that's well worth the journey. This particular culinary delicacy was originally a breakfast for coolies due to its affordability, but now commands respect and higher prices due to the labor-intensive preparation.
Qinglinkou Ancient Town: Cats, Preserved Eggs, and a Rustic Charm
My final stop was Qinglinkou Ancient Town, a place where history whispers from every cobblestone. This ancient town, established during the Yuan and Ming dynasties, boasts a rich history, serving as a major transportation hub along the Shu Road. I even had the pleasure of meeting Zheng Glasses, a local legend known for his renowned preserved eggs—a Qinglinkou specialty.
Qinglinkou’s charm extends beyond its history. The town has an undeniable tranquility, devoid of heavy commercialization. I encountered several friendly cats, and found myself sharing cat food with one particularly adorable feline. The town’s relaxed atmosphere, coupled with its abundance of fresh, locally-grown produce, made it a truly special experience.
The ancient town has a beautiful river running by. Alongside the river are beautiful green vegetables, grown and harvested right there! Such a peaceful scene.
My culinary journey concluded with a meal at Liuji Tofu Restaurant, a rustic eatery in the heart of Qinglinkou Ancient Town. I indulged in a feast of locally-sourced tofu dishes, including Mapo tofu, stuffed tofu, and a savory bacon combination platter – all served with generous portions of rice. The food is amazing and the portions are very large.
The sheer quantity and quality of the food exceeded my expectations! The bacon combination platter was a particular highlight, showcasing the incredible flavors of Sichuan cured meats. The meats were perfectly seasoned, offering a delightful balance of savory and smoky notes. This was a perfect culmination of my culinary adventure in Sichuan.
