Ma's Kitchen

Un restaurant molt conegut i cèntric. Una experiència que volíem gaudir durant la nostra estada a Chengdu. Vam agafar un tiquet per una taula per a dues persones a les 17:21, vam entrar al restaurant a les 19:40. Moltíssima gent vol menjar en aquest local i es forma un grup de gent a l'entrada que dificulta una mica el poder entrar o demanar informació a recepció. Parlen anglès que és d'agrair per facilitar la comunicació. Les cartes del local són xules i simples d'entendre, potser faltaria algun espai per explicar que porta cada plat amb informació adicional. La quantitat de plats no és pas limitada, tenen opcions per a tots els gustos. Les taules ubicades just a la façana disposen de carregadors per al mòbil i a l'entrada també tenen servei de préstec de carregadors portàtils. A nivell de menjar tinc sentiments dividits. Era una de les primeres vegades que podia disfrutar d'un restaurant reconegut amb Estrella Michelin i les espectatives eren altes. Per resumir-ho podem dir que el menjar està bo però per a gent com jo que no menjem carn, es queda curt i no es suficient. El millor plat va ser l'ànec que va menjar la meva acompanyant i un puré de patata verd amb maionesa. El nap maserat amb salsa picant també destaca. La resta de plats que mostro en les fotos adjuntes no tenen res, en el meu parer, que destaqui. Els hi falta contundència, gust simple i sense res a recordar. Les verdures de temporada es queden el que son, verdures bullides sense més. Una llàstima. Però pel preu ofert, la zona i l'ambient, puc dir que va ser una bona experiència. L'únic a millorar es la recollida de plats per part dels cambrers, vam demanar un total de 16 plats diferents, al final del servei se'n van acumular més de 8 dificultant l'espai disponible de taula. En definitiva, bona experiència, el puré estava boníssim i el local ple a vessar.

I came specifically to try this Michelin one-star restaurant, arriving half an hour early and waiting in line for almost half an hour before being seated. After eating, I truly felt that all the waiting was worthwhile. The stir-fried fish with green peppers and patchouli was the most surprising dish, breaking away from the typical spicy and numbing framework of boiled fish. The fresh spiciness of the green peppers forms a base, mixed with the unique fragrance of patchouli that slowly unfolds, invigorating the senses. The fish slices are cut evenly thick, so tender they almost melt in your mouth, with absolutely no muddy taste. Every strand of the fish is soaked in the fresh and spicy broth; the oil is clear and not cloudy, the spiciness is mild and lingering, not harsh on the throat, leaving a herbal aroma in your mouth, making it more and more enjoyable with each bite. The Mapo Tofu was textbook perfect, perfectly capturing the seven essential elements of "numbing, spicy, hot, fragrant, crispy, tender, and fresh." The tender tofu is soft yet firm, each piece firmly coated in a thin starch slurry. The first taste is the rich aroma of chili oil, followed by the numbing sensation of Sichuan peppercorns. The minced meat is stir-fried until dry, fragrant, and crispy; mixed with hot rice, you can easily eat two bowls without feeling overwhelmed. This seemingly simple dish truly showcases the skill in controlling the heat and seasoning. The stir-fried spicy chicken follows a dry, fragrant approach. The chicken is fried until crispy on the outside and tender on the inside, bursting with juice when you bite into it—not dry at all. The dried chilies and Sichuan peppercorns are stir-fried until fragrant and aromatic, with a mild spiciness that grows richer with each chew. Even the peanuts inside are perfectly crispy. It's perfect as a snack with drinks or for leisurely enjoyment; the aroma is so enticing you won't be able to stop eating. The fish-fragrant eggplant and shrimp balls are a cleverly crafted fusion dish. The traditional fish-fragrant sauce is authentically prepared, with the perfect balance of sweet, sour, salty, and spicy flavors—any more and it would be too sweet, any less and it would be too bland. The eggplant, soaked in the sauce, is tender and flavorful, paired with large, bouncy shrimp balls. The contrasting textures of soft and crisp create a delightful contrast, offering the satisfying taste of classic Sichuan eggplant with a touch of sophistication. The ambiance is elegant, with a modern Chinese style, soft lighting, and comfortable table spacing, preventing a noisy or greasy dining experience. The staff are friendly and provide prompt, attentive service, refilling water and changing plates. Objectively speaking, the price per person is on the higher side for Sichuan cuisine, and the wait can be quite long during peak hours, making it more suitable for a leisurely meal. However, unlike many trendy but superficial restaurants, every dish here is solidly prepared, with precise seasoning and high-quality ingredients, deserving of its Michelin star rating. It's a taste you'll remember. I recommend arriving early to get a number or visiting during off-peak hours, leisurely ordering these signature dishes, and savoring the refined craftsmanship of centuries-old Sichuan cuisine.

So so good, catered to our whole family with variations of spice levels. Kids loved the wonton soup and prawn/eggplant dish..everything was delicious!

非常棒的川菜體驗！Excellent Sichuan cuisine! Looks spicy but actually you can choose the degree of spice you want. Everything tasty and price is very reasonable compared to the quality of food. Very good value! Highly recommended if you go with friends. (Maybe not good for single traveler, the food is not served in small dishes.)

Worth the wait longer than 1 hour. BEST restaurant in Chengdu! Not too spicy and the vege is so fresh and the food is unique. Amazing taste! Pork kuckle sauce was the best. Fish in spicy oil and sweet potato/shrimp were also very good!