Chengdu Chengbei Passenger Transport Center takes about 70 minutes to drive to Shifang, 30 yuan. Shifang to Hongbai Town, 20 yuan, 1 hour or so; Hongbai Town will take a van to Xiamakou Village, about 10 km, about half an hour.
You can also charter a car (car) directly from Shifang to Xiamakou Village. 120 yuan. Come back from dismount the car to 280 yuan;
be self-drive
Chengdu takes Mian-Double-Track Expressway, gets off at Shifang North Expressway, takes Guangqing Highway through Huaying Town and Jinhua Town to Hongbai Town, and then to Ma Xia Lukou Village Forest Farm.
go on foot
It takes about 3 hours to walk from the forest farm to Jinlianchi. Jinlianchi goes down to Ma Lukou Canyon 1 month and a half. So it's okay to go back and forth all day. It takes about two and a half hours from Jinlianchi to Yinchanggou. There are many kinds of restaurants in Deyang, including Chinese restaurant, Sichuan hot pot, chain foreign fast food, people's breakfast stall, public food stall, night hot pot and night beer. Among them, Sichuan hotpot is spicy and fresh. Authentic traditional Sichuan cuisine pays attention to color, fragrance, taste, beauty and shape, which has been given new content in the development of Sichuan cuisine today. It can be said that eating in Tianfu and eating in Deyang. ......
Deyang famous snack Luojiang bean chicken enjoys a high reputation in Sichuan cuisine recipes and many food industries, and is deeply loved by consumers.
Yuan Tongru, the founder of Luojiang Bean Chicken, worshipped Buddha since childhood. In the Republic of China 17, he was shaved as a monk at the door of Master Changling of Luohan Temple in Shifang, and returned to Guan three years later, wandering the rivers and lakes. By chance, Yuan Tongru ate in a chicken feather restaurant. He doesn't have any snacks. The shopkeeper got him a dish of sesame oil and bean skin. After eating, he was inspired. After returning home, he made a bean chicken with soybeans that was more delicious than the bean skin of the chicken feather house to make a living. Yuan Tongru repeatedly summarized the production process of bean chicken. In 25 years, he made the first batch of bean chickens and sent them to Chengdu Flower Festival Buddhist Food Exhibition for sale. He obtained a patent right and a gold-lettered signboard, and from then on, Douji became famous. The raw and cooked salted duck (commonly known as roast duck), a specialty of Shifang, is a fine product in pickled and marinated food with a long history and is a specialty of Shifang with the same name as Ye Yan.
The dried salted duck is named after its bamboo bones are elongated in the process of drying and pickling, and the finished product is plate-shaped.
There are three kinds of raw dried salted duck: boneless duck cake, barrel duck and dried salted duck. The finished product can be kept for three to five months. In recent years, vacuum sealed packaging can prolong the shelf life and facilitate transportation and marketing. Steam is the best way to eat. Put down the dish without losing its original flavor. Cooking is ok.
Salted cooked salted duck. Delicious color, tender slag, fat but not greasy, unique flavor. It's best to eat while it's hot, not for long.
Because famous teachers have their own famous teachers, Shifang roast duck also has its own flavor, but its golden skin color, ruddy flesh color, fat but not greasy, tender and slag-melting, chewy, and unique fresh flavor are the same characteristics.