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Venue

Wu Wei Restaurant
无味饭店
8am - 9pm
Jiuyan Bridge Area, Haowangjiao Plaza, South Section 1, 1st Ring Rd.
一环路南一段好望角广场九眼桥小区
Home-style or “jiachang” cooking, is the heart of a good culinary school. Sure, you can have your escargot, your fertilized duck embryo, your snake hotpot on a special occasion, but when fork comes to knife (or, perhaps more appropriately, when stick comes to stick) what you eat on a mundane weekday evening is a more genuine measure of food’s greatness. With that in mind, the home-style specialist Wu Wei restaurant, located near the glittering bars by Nine Eyes “Jiuyanqiao” Bridge, is testament to the humble greatness of the Sichuanese kitchen.

Located deep within the belly of the restaurant-filled arcade that is Haowangjiao, we met up with the creator of the excellent, “Eat Drink Chengdu,” blog. They’re surely the leader in English language Chengdu food coverage. The restaurant itself is not a place to take your date. It’s open air in style, with a fake vine roof and a handful of worn wooden tables, but where you won’t find candlelight, you will find a solid, Chinese language-only menu of Sichuan’s best known home-style heavyweights, ranging reasonably from 10-30RMB.

What distinguishes Wu Wei’s food is sheer quantity. Their servings are, across the board, massive. The boiled rabbit in broth (shǔi zhǔ nèn tù 水煮嫩兔), 30RMB, was as succulent as the best slow-cooked ribs, its chunky, tender pieces back floating in mala broth. The restaurant’s main calling card is its drunken beef (zùi níu 醉牛), but it also boasts plenty of sweet and sour and fried-skin fish. The monstrous, spicy dry-fried potato strips, with its heart of red peppers, dry-fried eggplant and morning glory were, while fresh and well-prepared, a little too salty.

Vegetarians will find plenty to satisfy them, and parties should expect to pay no more than 20-30RMB per head. After your meal, head down to the nearby bar street for beers looking out on the river but beware: your beers might not be too cold.




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Mark Hiew (more chengdu)
Home-style or “jiachang” cooking, is the heart of a good culinary school. Sure, you can have your escargot, your fertilized duck embryo, your snake hotpot on a special occasion, but when fork comes to knife (or, perhaps more appropriately, when stick comes to stick) what you eat on a mundane weekday evening is a more genuine measure of food’s greatness. With that in mind, the home-style specialist Wu Wei restaurant, located near the glittering bars by Nine Eyes “Jiuyanqiao” Bridge, is testament to the humble greatness of the Sichuanese kitchen.

Located deep within the belly of the restaurant-filled arcade that is Haowangjiao, we met up with the creator of the excellent, “Eat Drink Chengdu,” blog. They’re surely the leader in English language Chengdu food coverage. The restaurant itself is not a place to take your date. It’s open air in style, with a fake vine roof and a handful of worn wooden tables, but where you won’t find candlelight, you will find a solid, Chinese language-only menu of Sichuan’s best known home-style heavyweights, ranging reasonably from 10-30RMB.
What distinguishes Wu Wei’s food is sheer quantity. Their servings are, across the board, massive. The boiled rabbit in broth (shǔi zhǔ nèn tù 水煮嫩兔), 30RMB, was as succulent as the best slow-cooked ribs, its chunky, tender pieces back floating in mala broth. The restaurant’s main calling card is its drunken beef (zùi níu 醉牛), but it also boasts plenty of sweet and sour and fried-skin fish. The monstrous, spicy dry-fried potato strips, with its heart of red peppers, dry-fried eggplant and morning glory were, while fresh and well-prepared, a little too salty.

Vegetarians will find plenty to satisfy them, and parties should expect to pay no more than 20-30RMB per head. After your meal, head down to the nearby bar street for beers looking out on the river but beware: your beers might not be too cold.


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