Sichuan village bistro buzz
A small village bistro run by Wang Lili in rural Sichuan is turning free‑range chicken into French‑inspired dishes amid bamboo groves, a tidy example of rural‑meets‑fine cooking that’s drawing foodies off the beaten path. (The post highlighting the Changjiang spot noted the relaxed, scenic setting and pulled attention from curious travelers in recent social posts.) (x.com).
The spot is a small eatery called “在野” (translated as “Outside”) that Wang Lili opened after she left Shanghai in 2022 and converted an idle rural building in Changjiang village, Dexin town, Jingyang district, Deyang, Sichuan. (sichuan.scol.com.cn) Her operation deliberately blends two rhythms: she stages meals with the convivial, neighbourhood-style feel of a local “坝坝宴” (a communal village banquet) while bringing guests in from nearby cities such as Chengdu and Mianyang and farther afield, including Beijing, Shanghai and Guangzhou. (sichuan.scol.com.cn) What she calls a French‑inspired treatment really means applying French techniques and presentation — for example, careful plating and multi‑course sequencing — to ingredients sourced in the village, rather than copying French recipes wholesale. (sichuan.scol.com.cn) Locally procured items are a deliberate part of the model: the articles describe her using “散养土鸡” (free‑range local chickens raised outdoors, which producers say develop firmer texture and more pronounced flavor) and just‑picked seasonal vegetables, and they note that the restaurant has become part of a broader village effort to reuse idle houses and grow tourism under a “精品村” (boutique‑village) development push. (sichuan.scol.com.cn) The story has been picked up by regional outlets and short video coverage, and a recent social post that spotlighted the relaxed bamboo‑grove setting helped send more curious visitors to the village; those items were published or shared on Sichuan Online and video platforms and amplified on social channels. (sichuan.scol.com.cn) (youtube.com) (x.com)
