从彭州九尺镇兴隆街一间老茶馆改成的苍蝇馆子，到央视《川味·乡厨》镜头下的乡厨传奇，袁婆婆剔骨肉用二十多年守住了川西坝子最本真的味道。猪头骨上手工剔下的肉，紧致弹牙、油香饱满，经店家自熬红油一拌，香而不辣，微麻回甜，一口下去便是老成都的烟火气。竹藤椅、老墙根、泡菜坛，没有精致摆盘，只有热气腾腾的实在。中午十二点菜就卖光，食客们却甘愿提前排队——这份不将就的手艺，这碗免费续的骨头汤，就是川西人心里最踏实的一顿饭。
Tucked away on Xinglong Street in Pengzhou’s Jiuzhen Town, an old teahouse turned humble eatery has become a legend. Featured on CCTV’s Sichuan Flavors: Tales of Rural Chefs, Granny Yuan’s Bone Meat has preserved the most authentic taste of western Sichuan for over two decades. The meat, hand-stripped from pig skulls, is firm, springy, and rich in fat. Tossed in the shop’s house-made red chili oil, it delivers a fragrance without overwhelming heat—a subtle numbing sensation followed by a gentle sweetness. One bite, and you taste the true soul of old Chengdu.
Bamboo chairs, aged walls, pickled vegetable jars—there’s no fancy plating here. Just honest, steaming-hot food. By noon, everything is sold out, yet locals line up willingly before opening time. This uncompromising craft, paired with free-flowing bone broth, is the most comforting meal a person from western Sichuan could ask for.
本期灵感中国，带你品尝那份地道的川西市井味道。本片节选自彬歌总导演的美食纪录片《川味》。
《灵感中国Inspiration》是由四川日报报业集团打造的国际传播视频栏目。栏目定位于海内外“Z世代”群体，面向全球探索、发现、挖掘、传播古蜀文化、旅游地理、川菜美食、动漫网游、国潮中医、现代艺术、科幻传奇等中国名片。
制片人：谭江琦 钟莉
本期监制：王怀 李旭 周晶晶 邓翔沣
栏目统筹：汤晨
编导：汪衡
视频：汪衡
联合制作：纪录片《川味》
