中国成都爆火的网红美食街，街上全是年轻人，本地特色糖油果子，焦香土豆饼，铁板炒饭，炫酷的飞饼小哥，实惠的炒面，充满烟火气路边串串，整条街坐满人！治愈人心的美味与热闹！

中国成都爆火的网红美食街，街上全是年轻人，本地特色糖油果子，焦香土豆饼，铁板炒饭，炫酷的飞饼小哥，实惠的炒面，充满烟火气路边串串，整条街坐满人！治愈人心的美味与热闹！

Hello friends, I’m Xiao Xin. This video features a popular food street in Chengdu, China. Every evening after 5 pm, this place transforms from an ordinary alley into a brightly lit food paradise, attracting locals and tourists alike. It not only offers mouthwatering food but also the vibrant atmosphere of old Chengdu. Let’s take a look at the street-side cold noodles. Made to order, the chewy noodles are coated in chili oil, minced garlic, Sichuan peppercorns, and pickled mustard greens, creating a tangy, spicy, and numbing sensation on the tongue. The lively atmosphere of the stall, filled with the aroma of seasonings, is a must-try for refreshing and appetizing while strolling through the night market. A serving costs 6 RMB. Here, students are buying sugar-coated glutinous rice balls after school. These are made primarily from glutinous rice flour. First, the glutinous rice balls are fried in hot oil until golden brown and puffed up, crispy on the outside and soft on the inside, coated with a layer of glistening sugar frosting. Fresh out of the fryer, they are crispy on the outside and chewy on the inside, with a subtle glutinous rice aroma. Sweet but not cloying, oily but not sticky , requiring no complicated ingredients, the soft and chewy glutinous rice combined with the sweet syrup creates this popular sweet snack on the food street. Sprinkled with roasted white sesame seeds while hot , it adds a nutty aroma and a slightly grainy texture, giving the sweet syrup an extra crunchy feel. Not greasy at all. Golden, round skewers of small fruits on bamboo sticks cost 5 RMB each. Meat pies, freshly baked, have a crispy exterior and juicy filling, costing 6 RMB per serving. A local specialty , made from knotted pig intestines, costs 1 RMB per skewer. The moment you bite into it, the scalding hot juices burst on your tongue. The spicy broth of chili and various spices, cooked until the outer skin is slightly chewy and the inside is full of juice, is irresistible . At this stall, grilled small intestines sizzle under high heat, their surface glowing golden brown with a fragrant aroma. The rising steam carries the aroma of braised meat and oil. The outer skin, grilled on a hot griddle, forms a crispy crust. One bite and “crunch!” With a sizzling sound, the complex aroma of spices and oil fills the air, while the soft and chewy texture of the small intestine is preserved inside. The warmth further enhances the smoky flavor, directly hitting the taste buds. The pork belly and kimchi rolls are made by wrapping pork belly slices around lettuce, kimchi, and other fillings. The red and white layers of the rolls are distinct . After being grilled on a hot griddle, the outer skin is golden and crispy , coated with spices and sauces. The steaming hot rolls release a mixture of meat and sauce aromas. The pork belly is fried until crispy on the outside and tender on the inside, and the oily aroma is fully brought out without being greasy. The kimchi and lettuce inside bring a refreshing and crisp texture. Paired with the spicy or cumin seasonings unique to night markets, each bite is a delightful interplay of crispness, tenderness, sourness, and fragrance on the tongue. At 14 RMB, this is a popular night market snack that blends Korean and Sichuan flavors. The mushroom and shrimp paste is made with handmade Q-shaped… Springy shrimp paste is stuffed into the caps of tender button mushrooms and grilled on a hot plate until the edges of the mushrooms are slightly charred and the shrimp paste is golden brown. The mushroom’s own mushroom juices and the shrimp paste’s sweetness blend together under high heat. One bite, and the crispness of the mushrooms, the bouncy texture of the shrimp paste, and the aroma of the compound spices explode on your tongue. This “umami bomb” in the night market is both visually appealing and delicious. Grab one while strolling around and enjoy the bouncy, tender, and fragrant satisfaction. Flying pancakes are a popular snack stall that is “visually appealing.” The vendors deftly stretch the dough into paper-thin pancakes, wrap them with sweet banana filling, and then grill them on a hot plate until both sides are golden brown and crispy. The sweet fruity aroma blends with the pancake aroma, sweet but not greasy. The butter is still hot when it comes out of the pan, and the aroma hits your nose. 15-20 yuan a serving. Enjoy it while strolling around, watching the fun of making it and satisfying your cravings. It has a strong “flavor charm”. Grilled pork intestines stuffed with scallions : First, the pork intestines are braised until soft and flavorful, then tightly wrapped around a whole scallion. When eating , they are cut into small pieces and grilled over charcoal until the outer skin becomes crispy and golden brown, while the inside remains tender and juicy. Sprinkled with chili powder or cumin, it’s savory and slightly spicy. One bite, and the aroma of the oil and the richness of the braising sauce create a wonderful flavor explosion. Oyster omelet: A “crispy feast” for seafood lovers. Fresh oysters are fully combined with starch and egg liquid , then pan-fried on a hot plate until golden brown and crispy. The edges have an enticing crispy shell , while the oyster meat inside is tender and juicy. The aroma of the egg liquid, the freshness of the oyster, and the stickiness of the starch intertwine under the high temperature. One bite, crispy on the outside and tender on the inside, the freshness and aroma explode on the tongue. 15-20 yuan a serving, it’s a night market favorite known for its “freshness and crispiness”. The popular seafood snack, Guoba Ciba (crispy rice cake), features soft and chewy glutinous rice cakes pan-fried on a griddle until golden brown on both sides, forming a crispy crust. It ‘s then drizzled with a thick , sweet brown sugar syrup and coated with fine soybean powder while still hot. Each bite is crispy on the outside and chewy on the inside, with the aroma of soybean powder, the sweetness of brown sugar, and the soft texture of glutinous rice blending perfectly. It’s sweet but not cloying, and incredibly fragrant. A serving of Guo Bao Rou (sweet and sour pork) costs 9 RMB. Pork tenderloin, thinly coated in starch, is deep-fried at high temperature until golden brown and crispy , neither sticky nor greasy. The outer shell, thin and crispy like paper, encases tender, juicy lean meat. It’s then quickly coated with a clear, sweet and sour sauce. Take a bite while it’s hot, and the crispy outer shell combined with the sweet and sour aroma is both refreshing and satisfying. This is a hidden gem of a night market snack. Street vendors use long spatulas to quickly stir-fry the rice, creating a sizzling sound as they coat it with eggs, ham, corn kernels, green peas, and other ingredients. The high temperature allows each grain of rice to absorb the wok’s heat, becoming dry, fragrant, and distinct, without sticking or clumping. The aroma of eggs and the fresh flavors of the ingredients blend perfectly. A steaming bowl of food costs only 12 RMB, offering a satisfying experience. Strolling through the night market, watching the ingredients dance on the griddle, smelling the enticing aroma of smoke, and taking a bite—it’s all about comforting home-cooked flavors. It’s a filling and satisfying “energy booster” from the night market. After watching the fried rice, another vendor prepares stir-fried vermicelli. Thin vermicelli made from mung beans or sweet potatoes absorbs the hot oil and sauce, becoming smooth and chewy. The chef stir-fries it quickly, adding eggs, greens, and shredded carrots, and you can even add ham. The vermicelli, coated in the savory flavors of soy sauce and oyster sauce, costs 10 RMB a serving—a great choice for an evening meal. Crispy… The whole squab is first marinated in a braising sauce, then deep- fried in hot oil until the skin is golden brown, crispy , and shiny. Underneath the glistening exterior, the squab meat is tender, juicy, and not dry or greasy. The crispy skin, tender meat, and abundant juice create a delightful contrast . The fruit and chili salad is a veritable “spicy and sour fruit and vegetable extravaganza.” Fresh fruits and vegetables such as green mango, plums, radishes, and papayas are the main ingredients . After being tossed or marinated with rice vinegar, sugar, chili powder, and other seasonings, it creates a rich flavor profile of sour, sweet, spicy, and crunchy notes. The aroma of sweet, sour, and spicy is instantly enticing. One bite is crisp and refreshing, making it an excellent choice for cutting through richness and satisfying cravings while shopping. Pan-fried hairy tofu relies on a unique fermentation process… The “Flavorful Treasures” are a hit for their unique flavors. Fermented hairy tofu, infused with fine mycelium, is slowly pan-fried on a hot plate until golden brown and crispy on both sides , creating a fragrant outer layer while the inside remains soft, juicy, and melts in your mouth. The rich fermentation process imparts a mellow bean aroma, complemented by the night market’s signature chili powder —fragrant yet not greasy, with a flavor that intensifies with each chew. The handmade mushroom and shrimp paste is filled with plump, fresh mushroom caps and pan-fried on a hot plate until the mushroom edges are slightly charred and the shrimp paste is golden and firm. The sweet mushroom juices released during the roasting process perfectly blend with the sweetness of the shrimp paste. Each bite offers the crispness of the mushroom followed by the bouncy texture of the shrimp paste. Each bite is bouncy and bursts with the pure, fresh flavor of the ingredients . The golden, soft egg crepe wraps around fragrant, stir-fried potatoes. Biting into it reveals a smooth egg crepe and a tender, slightly crunchy potato. The aroma of the seasonings intertwines with the fragrance of eggs and potatoes, creating a tangy, spicy, and appetizing flavor that isn’t greasy, and it ‘s incredibly filling. This stall sells the traditional snack “Egg Pancakes,” made with a smooth batter of eggs, flour, and brown sugar, baked in a special copper pot into thin pancakes. The outer layer is golden and crispy with slightly charred edges, while the inside is soft and slightly chewy. Its soul lies in the diverse fillings . For the sweeteners, you can choose from cream, pork floss, or red bean paste. For the savory option, there are pickled vegetables, beef, and dozens of other fillings to choose from. Each bite offers a perfect blend of egg, flour, and filling flavors. Small and portable, it’s a classic street food loved by locals and young people alike. A bowl of this spicy hot pot costs only 6 RMB. Dozens of ingredients are neatly categorized and displayed at the stall , including meat, vegetables, seafood, meatballs, vegetables, and bean products. You can pick your ingredients from a basket and cook them fresh. Once cooked, the ingredients soak up the broth, resulting in a flavorful and juicy dish. For 15-30 RMB, you can get a full bowl that’s both satisfying and filling. Just drizzle the broth over the cooked ingredients, and the aunties will deliver them to each stall. Auntie: The alleyway at No. 84 was packed with people eating Mala Tang (spicy hot pot). Sweet Water Noodles, a classic snack with a sweet and spicy soul, are made with thick, chewy, wide noodles coated in a rich, sweet and spicy sauce. The noodles have a unique texture, chewy and flavorful, becoming more fragrant the more you mix them after soaking up the sauce. Rose-roasted Milk Fan, a Yunnan specialty, is presented innovatively at the night market. Milk Fan is a thin, sheet-like dairy product made from milk. Rose petals are added, and it’s grilled on an iron plate until golden and crispy. The aroma of roses blends with the milky fragrance of the milk fan , resulting in a sweet and slightly chewy taste. This exotic sweet snack is very popular with tourists and locals at the night market. Ke Ai De Niu Sha Pancake is a popular street food with a strong local flavor. Its crispy exterior, soft interior, and savory taste have won over countless fans. It uses finely grated fresh potatoes as its core, mixed with batter and seasonings such as salt and pepper, and evenly spread on a hot griddle to fry. With a sizzling sound, the pancake gradually turns golden brown and crispy , with slightly charred edges, while the potato shreds inside remain soft and chewy. Divided into small pieces , it’s crispy and crumbly on the outside, with a dense and flavorful potato shred inside, savory with a hint of potato sweetness. With its rich layers of flavor, this snack can be both a delightful treat and a satisfying main course. The scene of it being pan-fried on a hot plate adds to the lively atmosphere of the night market, making it a down-to-earth and addictive “carb-rich treat.” The baked flatbread , baked in a high-temperature oven, gradually turns golden and crispy. Topped with a secret-recipe preserved vegetable and meat filling and sprinkled with black sesame seeds , the aroma of the preserved vegetables and meat fat fills the night market after the high-temperature baking. The unique fermented aroma of the preserved vegetables blends perfectly with the meat, becoming more flavorful with each chew. The soft and sticky glutinous rice, steamed until each grain is distinct, is sticky but not greasy, and is paired with sausage and savory pickled vegetables. With a variety of ingredients such as pickled cowpeas, roasted peanuts, and sesame seeds, potatoes and peppers offer dozens of combinations to choose from. Each bite is satisfying, serving as both a snack and a main meal. Scenes of taiyaki being made at the night market show vendors using fish-shaped molds to bake this traditional Japanese snack. The taiyaki in the molds have an enticing golden color and a lifelike shape. Taiyaki is made by pouring batter into a mold, adding fillings such as red bean paste, cream, and pork floss, and then baking it. The outer layer is crispy, while the filling is sweet . With its cute shape and diverse flavors, it has become a popular sweet snack at the night market. For 5 RMB each , the next day I visited Yulin Road, a popular food street favored by Chengdu locals. This trendy snack, known for its “crispy outside, soft inside, spicy and fragrant” texture and the novel “scissor-cutting” preparation method, has become a must-try for both locals and tourists. After being scooped out of the water, it’s cut into irregular small pieces with large scissors – the key to its name, “Scissor Potatoes.” It can be topped with ham, fish tofu, sweet potato noodles, konjac, and other ingredients, drizzled with a secret braising oil, and finally garnished with chopped green onions, cilantro, crushed peanuts , chili powder, Sichuan peppercorn powder, minced garlic, white sesame seeds, and cumin powder. Mixed until golden brown and crispy with a slightly charred aroma, each bite is a satisfying “crunch.” The sizzling sound and soft texture, like mashed potatoes, melts in your mouth, carrying the natural sweetness of potatoes. It’s best eaten fresh out of the fryer—crispy on the outside and piping hot on the inside, bursting with flavor. Cooling it down affects its crispness. In Chengdu, there’s a traditional snack with a particularly interesting name : “Mickey Mouse.” It’s made by coating pumpkin with starch and deep-frying it. It’s a childhood memory for many locals. Let’s take a look at its preparation process: Frying it in oil … that’s it! One serving costs 10 RMB. Noodle shops offer a variety of noodle dishes. The Chinese people’s love for noodles has long surpassed the basic need for “filling the stomach.” Traditional white steamed buns are a “gentle supply” of carbohydrates, but modern people, in pursuit of nutritional balance, have developed multigrain steamed buns. These retain the softness of steamed buns while increasing dietary fiber through the addition of whole grains, aligning with the principles of “low sugar, low fat, and whole grain health.” Modern dietary trends are driving the development of pumpkin twisted dough sticks, a creative upgrade to the traditional Chinese snack. Made by mixing sweet pumpkin puree and flour into a dough , twisting it into the classic twisted shape, and then deep-frying it until golden brown and tempting , these twisted dough sticks are crispy on the outside and soft on the inside, bursting with the natural sweetness of pumpkin and the rich aroma of wheat. They are not oily or greasy. This snack combines the health benefits of whole grains with the crispiness of traditional noodles, making it a common street food. Nearby, there’s a roast duck stall selling ducks for 29 yuan each—very cheap, with a satisfyingly crispy skin. Crispy on the outside, the duck meat inside is tender and juicy , with a complex aroma of salty and savory spices. Each piece is coated with a secret seasoning. It can be eaten directly as a street snack or taken home to enjoy with rice or wraps. Halal lung slices are an authentic Sichuan-style halal delicacy hidden in the old streets. Although it is called “lung slices,” the core ingredients are high-quality beef cuts such as beef shank and beef tongue. After being slowly braised using halal braising techniques, they are sliced ​​and then mixed with secret seasonings such as chili oil, Sichuan peppercorns, and sesame seeds. The taste is a complex interplay of numbing spiciness and fresh aroma. The meat is chewy and springy, and fully absorbs the sauce. Not greasy and with the unique fresh and crisp taste of Sichuan cuisine , this fried cake adheres to halal dietary standards while incorporating the spicy flavors loved by Chengdu locals. Made from glutinous rice flour, it’s filled with sweet fillings such as red bean paste, brown sugar, and jujube paste, shaped into round cakes, and then deep-fried in hot oil. The finished product has a golden-brown, crispy exterior and a soft, chewy, and fragrant interior. One bite reveals a delightful interplay of sweetness and warmth, with the crispy shell and creamy filling blending together perfectly. The crispy exterior is not cloying, and the warm texture is particularly comforting. Crispy pork belly , a popular street food in recent years, is known for its “crispy exterior and juicy interior.” Its exquisite taste has won over countless fans. It selects pork belly with skin and uses a high-temperature roasting process to make the skin golden and crispy, crackling with every bite. The fat layer is roasted until fragrant but not greasy, while the lean meat is tender and flavorful. A large pot at the stall is filled with steaming hot glutinous rice , topped with sausage, salted egg yolk, and other rich ingredients. The glutinous rice grains are distinct, soft, and flavorful, paired with more than ten kinds of toppings, creating a layered sweet, spicy, and salty aroma. Priced between 5-18 yuan, it offers excellent value and is a top-selling food on this food tour route. One serving is enough. In the evening, we continued exploring the night market. The casserole noodles are served in a ceramic casserole, cooked to order. The steaming hot casserole noodles are a “lifesaver” on a cold night. Adding vegetables makes it a perfect evening treat to warm you up. The sesame paste and sesame powder give the noodles a “chewy” texture. Northeast China’s signature snack is thick, round, and chewy wide rice noodles (a special type of wide rice noodle). Cooked until soft and chewy, they absorb the soul-stirring sesame sauce, then coated with minced garlic, chili oil, cilantro, and crushed peanuts . The first taste is the rich, mellow sesame sauce, followed by the smooth, springy texture of the rice noodles. A slightly spicy aftertaste with a hint of sweetness and the aroma of sesame, it’s not oily or greasy and is incredibly satisfying. A popular “carb snack” at night markets , it’s cooked and mixed fresh, piping hot. Fried chicken skewers cost 5 RMB each. Tornado potatoes are a beloved street food. The potatoes are peeled, machine-cut into spiral shapes , coated in starch, and fried until golden brown and crispy. The finished product resembles a tower, with a crispy exterior and a soft, chewy interior. Rolled pancakes wrap rich fillings and sauces inside . A common Chinese street food, rolled pancakes offer a rich texture and can be customized with ingredients and sauces. Snail rice noodles are a popular Guangxi-style snack with a unique aroma. The springy and smooth rice noodles form a base, topped with a variety of ingredients such as pickled bamboo shoots, dried tofu skin, peanuts, pickled cowpeas, and fried soybeans, and then poured over a rich broth made from snails and bone broth. The initial smell might seem unusual, but the more you taste it, the more addictive it becomes. The grilled cold noodles feature a golden-brown pancake laid flat on a griddle , coated with oil, then fried with an egg, topped with onions and cilantro, and brushed with a sweet and spicy secret sauce. The cold noodles are soft and chewy , the eggs are tender, the toppings are plentiful, and the sweet and spicy sauce is flavorful. One bite reveals layers of flavor; for around 10 yuan, you can enjoy a serving of bamboo-tube rice dumplings , a traditional Chinese dessert with the delicate aroma of bamboo. It’s made by stuffing glutinous rice with sweet fillings like red beans and dates into a bamboo tube. When eating, you can sprinkle it with white sugar . Stir-fried noodles are a super popular “national street food” in China. Eggs are quickly scrambled, then bean sprouts, greens, carrot shreds, and other seasonal vegetables are added, and finally, chewy noodles are stir-fried over high heat. It’s the most down-to-earth street food. 10-15 yuan For just a few yuan, you can enjoy a serving. Freshly made and piping hot, it’s perfect for a snack while shopping or as a main meal – a foolproof choice for any food adventure. Taiwanese wheel cakes originated as a traditional street food in Taiwan and are now popular in mainland night markets . Made using a special wheel cake mold, the batter is poured into the mold, and then rich fillings such as red beans, cream, taro paste, and pork floss are added. After baking, they form a round, flat cake with a crispy exterior and a sweet, soft, chewy interior. With a variety of flavors, they’re best enjoyed piping hot when freshly made. Each bite offers a rich and layered experience, combining the crispy exterior with the delicious filling. The soft, fluffy pastries are a popular snack at the night market , offering a variety of flavors for just over ten yuan, making them a favorite among food lovers. Currently, they’re making cheese and corn meat sandwiches . After the dough has fully fermented, it’s first pan-fried on a griddle until golden brown on both sides, then baked in the oven until crispy. The finished product has a thin, crispy crust that crumbles easily, while the inside is soft and chewy, with a subtle wheat aroma. It’s filled with tender, braised pork, the meaty flavor mingling with the bread’s fragrance, oily yet not greasy. It’s a “hunger-fighting wonder” at the night market , perfect as a snack while strolling or as a main meal. Let’s continue our search for delicious food: beef burgers – a “double satisfaction of meat and carbohydrates”! The snack is rolled into thin pancakes, cooked until set, and then baked in an oven until the outer layer is crispy and layered. The filling is pre-braised. The outer layer is thin and crispy, crumbling, while the inside is soft and fluffy with a wheaty aroma . The beef filling is savory, rich, and not greasy, with the meat juices seeping into the pancake. One bite and the aroma of the pancake and meat intertwine, satisfying both the cravings of meat lovers and providing a sense of happiness from carbohydrates. I’m so glad you watched this video. It’s coming to an end. If you have the chance to come to Chengdu, you must experience this hidden gem of food and leisure in the city. Making this video was not easy, so please subscribe. See you next time!

本期视频拍摄了中国成都最浓的市井烟火美食街，也是网络上爆火的美食一条街，三条交织的街巷里，120 + 摊位支起灶台，外脆里糯的土豆饼、酸辣爽口的凉面、裹着糖衣的香甜糖油果子，还有焦边流油的五花肉卷、一口爆汁的口蘑虾滑。手速翻飞的飞饼小哥现场炫技，锅气十足的炒面裹满酱汁，麻辣鲜香的街头串串浸着红油，每一种都藏着夜市最治愈的烟火气，跟着镜头解锁舌尖狂欢！
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