Ma's Kitchen

a wonderful experience despite the long wait. the food had incredible flavours and the staff were so patient with us despite our language barrier. Highly recommend the tofu shrimp dish, and the seasonal menu.

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.)

Ma Wangzi from Meishan has been doing very well since it settled in Taikoo Li. I personally like the fried eggplant shrimp balls. The shrimps are very fresh and the shrimp balls are very soft and sticky. The eggplant inside is very delicious. The eggplant is fried in small pieces first. It has a crispy taste on the outside and tender on the inside.

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!

Whether it is the decoration of the store or the presentation of the dishes, it shows that Mawangzichuan Restaurant is a fashionable and boutique Sichuan restaurant. But in fact, they are an old restaurant with authentic Sichuan cuisine. The sign at the door says that it was founded in 1923. It is now considered an Internet celebrity store, but both the dishes and the service make people feel very satisfied. This store is located downstairs of the Taikoo Liaduo Hotel. Before waiting for the dishes to be served, a pot of Eagle Tea came first. Eagle Tea, also known as Laoyin Tea or Red and White Tea, is more fragrant when brewed, has a thick taste, is astringent first and then sweet, has a strong taste and a strong mouth. It is said to have the effects of "relieving cough, expectorant, relieving asthma, relieving heat and thirst". Whether you like to drink tea or not, it is recommended to try it, which is very distinctive. The dishes are also very rich, divided into cold dishes, steamed dishes, hot dishes, snacks, staple foods, tea, etc. In addition to the common classic Sichuan dishes such as husband and wife lung slices, several Sichuan dishes that are usually less common were also ordered. Two non-spicy Sichuan classic dishes are specially introduced. Yes, Sichuan classic dishes also have dishes without red oil. The first is the chicken tofu pudding with a history of more than 100 years. It is one of the representative dishes of Sichuan that is light and mellow. The soup made by her family is very clear, but very delicious. Although the chicken tofu pudding floating on the clear soup looks like tofu pudding, it is actually made with chicken as the main ingredient, but the taste is better than tofu pudding. As the saying goes, "Eating chicken without seeing chicken, not like chicken, just like chicken, better than chicken". The other dish is sweet Shaobai, which is also a traditional Sichuan dish. In fact, it is to put bean paste into pork belly slices and steam them until they are soft as a sweet food. It tastes fresh, sweet and glutinous, with bright red color, strong salty and fresh taste, moderately soft, fat but not greasy, and good color and taste. And it is a small portion, even friends who don't like sweet dishes are worth trying this unique sweet Sichuan cuisine. The overall service is not bad, and the average cost is more than 100 yuan per person.