A Bu Lu Zi Tibetan Food — Restaurant in Sichuan

This review is for Baiyu County’s Chuanyu Jiulou, but that stupid Google Maps has probably pinned the wrong location yet again. 😴 This restaurant is probably the most luxurious place to eat in this town — and they even call it a “jiulou” (grand restaurant). 🤣 Honestly, after seeing the negative reviews about bad service attitudes and the owner arguing with customers, I almost didn’t want to come. Fortunately, I did not encounter any of the behavior mentioned in those bad reviews. The boss was actually quite warm and even arranged a smoke-free dining area for us. 🐇 Corn Rabbit🍛 A must-order for diners who love rabbit dishes without spicy seasoning. Another restaurant dared to charge 168 for rabbit, so we decisively chose this one. Here it costs 88, which is much more reasonable — and the portion size is sufficient. 🐰 The cooking method is basically replacing the pine nuts in a classic pine-nut-corn dish with rabbit meat. The flavor is fresh and pleasant, not spicy. However, the green and red peppers inside feel unnecessary; they don’t blend with the dish and seem to be added purely for appearance. Using the original pine-nut-corn ingredients would have been better — just corn, carrots, and at most a few green peas. Some Szechwan chefs really love overdoing things. Note: the rabbit meat is cut into small pieces for flavor, but the bones are not removed — many tiny fragments can easily hurt your teeth or get stuck, so be extra careful when eating! 🐟 Sour Pickled Fish🐠 The default version is spicy. The boss claimed they could make a garlic, non-spicy version — but the final result was terrible. On a global spiciness scale from 1–10, this was a 7. It felt like a dagger stabbing straight into your skull! Without pairing it with carbs, this dish puts significant strain on the stomach and completely destroys the joy of eating. Clearly this was a cooking failure, yet the boss insisted that without chili the fish would taste fishy. ⚠️⚠️ Any chef who says “it won’t taste good without chili” or “it will be fishy without chili” has a fundamentally flawed understanding of cuisine! A chef who cannot cook without chili means only two things: 1, their skills are lacking, 2, their ingredients are not fresh — so they use heavy seasoning to cover it. For sour pickled fish specifically, a third possibility exists: it’s pre-made industrial sauce. 🍋 Nowadays sour-fish seasoning packets are extremely advanced — just clean the fish, add the packet, and you get delicious sour pickled fish; no “master chef” required. Even a kitchen-cat cook like me can make it at home. And removing fishiness does not require chili at all! Chili only masks odors; it does not remove them — these are fundamentally different. Anyone with basic culinary knowledge knows: to remove fishiness you need proper cleaning, soaking, blanching, alcohol, scallion-ginger-garlic, Sichuan peppercorn, lemon, etc. Chili has nothing to do with it! 🎃 If a chef isn’t skilled, just admit it — that’s fine. But if they aren’t skilled and still try to mislead customers, then it becomes a matter of integrity. 🥔 Stir-fried Shredded Potatoes Also very mediocre. No vinegar — therefore no soul. It seems Szechwan chefs who have never worked overseas or in big cities often struggle. Their flavors lack international sensibility; they can’t cook without chili, or they like to overdo the dish — these are common problems. 🌱 Even so, this restaurant is probably still one of the better ones in town; it has heavy foot traffic, while most other places are nearly empty. Vegetable dishes here are generally 20 per plate, which is a much better price than restaurants near Daocheng Yading. The only downside: there is no smoking ban 🚭. 🚬 The main dining hall is severely polluted by second-hand smoke — practically a lung-cancer production factory! If you don’t want to breathe in second-hand smoke, make sure to ask the boss for a...