川菜在四川當地主要分為了三大類，成都和樂山地區主打上河幫菜。樂山老街上的這家川菜館子，融合川菜大類的精華，有很多自己的招牌菜，雖然在瓦房裡不起眼，但是已經經營了30年。腰肝合炒是用急火快炒，脆中有嫩，醬爆牛肉麻辣多汁，回鍋肉裡還加入醃菜，坨坨肉紅的油誘人，狗地芽肝片湯清火鮮美。阿星吃了四菜一湯很滿足。 Sichuan cuisine is mainly divided into three categories in Sichuan, and Chengdu and Leshan mainly serve Shanghebang cuisine. This Sichuan restaurant in Leshan old street, which combines the essence of Sichuan cuisine, has many of its own signature dishes. Although it is in a flat house, it has been in business for 30 years. The loin and liver are fried on a quick fire, tender and crispy, the beef is spicy and juicy, the pickled vegetable is added to the Huiguorou, the red oil of the Tuotuorou is tempting, and the soup is delicious. Axing was satisfied with four dishes and one soup.
source
