Chengdu Wuhou Temple is one of the most famous places to commemorate Zhuge Liang. In 1961, it was listed as a national key cultural relic protection unit.

Zhuge Liang (181-234), courtesy name Kongming, was a native of Yinan, Shandong Province today. He was an outstanding statesman and military strategist in the history of our country. During the Three Kingdoms period, he served as the prime minister of Shu and achieved outstanding achievements. He was commemorated after his death, and temples to honor him - Wuhou Temple - were built in many places.

There is no detailed information available for the founding year of Wuhou Temple in Chengdu. Judging from the poet Du Fu's poem "Where can I find the ancestral hall of the Prime Minister? There are so many cypresses outside Jinguan City", we can infer that the ancestral hall was built before the Tang Dynasty and was shaded by lush cypress trees. Data from the Tang Dynasty also indicate that Wuhou Temple is adjacent to Liu Bei's Tomb and Liu Bei Temple.

In the early Ming Dynasty, Wuhou Temple was merged into Liubei Temple. At the end of the Ming Dynasty, the temple was destroyed by war and rebuilt in the 11th year of Kangxi's reign (1672) in the Qing Dynasty. During the reconstruction, the two main halls at the front and back were dedicated to Liu Bei and Zhuge Liang respectively, forming a unique pattern of a temple for monarch and ministers.

Today’s Wuhou Temple covers an area of ??37,000 square meters and is surrounded by green cypresses and red walls. The main building faces south and is placed on a central axis. It consists of the main gate, the second gate, the Liu Bei Hall, the hall, and the Zhuge Liang Hall. On the west side is the Liu Bei Mausoleum and its buildings. The second gate leads to Liu Bei Hall and the East and West Corridors, and passes through the hall to the east and west wing rooms of Zhuge Hall, forming two sets of four-in-one building structures. There are garden attractions and ancillary buildings on both sides of the axis building.

There are 41 clay statues of Shu Han historical figures in the temple, ranging from 1.7 to 3 meters in height, all made by folk artists in the Qing Dynasty. The monarchs and ministers of the Shu Han Dynasty were arranged in rows and gathered together. This is a major feature of Wuhou Temple in Chengdu. In addition, there are steles, plaques and couplets, as well as tripods, furnaces, bells, drums and other cultural relics.

Among the cultural relics in the temple, the Tang stele is the most precious. The Tang stele stands between the main gate and the second gate, with a height of 367 cm and a width of 95 cm. It was erected in the fourth year of Yuanhe (809) of Xianzong. It was written by Pei Du and Liu Gongchuo called it Dan. This stele was known as the "Three Unique Steles" in the Ming Dynasty because of its exquisite writing, calligraphy and praise of Zhuge Liang's extraordinary merits. The Liu Bei Hall is tall and spacious, with a 3-meter-high gold-plated clay seated statue of Liu Bei, Emperor of the Shu Han Dynasty, in the center. There are also east and west side halls dedicated to generals Guan Yu, Zhang Fei and others. There are 14 painted clay seated statues of civil servants and military generals in each of the two corridors on the side of the hall. The civil servants in the east corridor are led by Pang Tong, and the military generals in the west corridor are led by Zhao Yun.

In the Zhuge Liang Hall, there are gold-plated clay seated statues of Zhuge Liang, Zhuge Zhan, and Zhuge Shang. Zhuge wears a feather fan and silk scarf, and has an elegant demeanor, which is quite the demeanor of a famous minister of his generation.

Liu Bei's tomb is known as "Huiling" in history. Its seal is 12 meters high and surrounded by a 180-meter-long brick wall. According to historical records, after Liu Bei died of illness in Baidi City in April 223, he was transported back to Chengdu for burial; Liu Bei's two wives, Gan and Wu, who died successively, were also buried in the tomb.

In 1984, the Chengdu Wuhou Temple Museum was established. Now the museum has officially become a data center and research center for Zhuge Liang and the culture of the Three Kingdoms.

According to legend, in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua who, together with his wife, made and sold cold beef slices. The couple operated the business themselves, walking around the streets and hawking in baskets. The beef slices they sell are actually beef scalp, heart, tongue, tripe and beef, and no lungs are used. Pay attention to the selection of ingredients, fine production, and exquisite seasoning. The couple's beef slices are large and thin, glutinous and delicious, spicy and fragrant, tender and stale. It is deeply loved by the masses, and in order to distinguish it from other beef slices, it is called "Couple's Feather slices". After setting up shop, we became more particular about the materials used and the quality improved day by day. Later, a public-private partnership formed, and the Guo couple merged into a state-owned unit. After decades of hard work by the company, Husband and Mrs. Fei slices became a famous snack. In the 1980s, the government registered the "Husband and Wife" trademark for "Fei Pian", and the Ministry of Domestic Trade also awarded "Husband and Wife Fei Pian" honorary titles such as "Chinese Time-honored Brand" and "Chinese Famous Snack". The current "Couple's Fei Pian". Preparation method 1

1. Wash the beef and beef offal. Cut the beef into large pieces weighing about 500 grams, put it into the pot together with the offal, add water (just enough to cover the beef), bring to a boil over high heat, and constantly skim off the foam. When the meat turns white-red, decant it. Remove the soup, keep the beef and beef offal in the pot, pour in the old brine, add the spice bag (wrap the peppercorns, cinnamon, and star anise with cloth), white wine and refined salt, add about 400 grams of water, and bring to a boil over high heat for about 30 After 10 minutes, switch to low heat and continue cooking for 1.5 hours until the beef and beef offal are crispy but not rotten. Take them out and let them cool.

2. Bring the marinade to a boil over high heat. After about 10 minutes, take a bowl, scoop out 250 grams of the marinade, and add MSG, chili oil, soy sauce, and peppercorns to make a sauce. 3. Cut the cooled beef and beef offal into 4 cm long, 2 cm wide, and 0.2 cm thick slices, mix them together, pour in the marinade and mix well, divide it into several plates, and sprinkle with fried peanuts. Serve with sesame noodles.

Bright red color. The texture is soft and tender, and the taste is spicy and fragrant. The view is green, red and green, and the Jin River is undercurrent. A large celadon plate of freshly mixed lung slices was brought to the table. The red oil was rich in color and the color was translucent. When you put the chopsticks in your mouth, you will feel spicy and delicious, soft and glutinous, smooth, crispy and soft, and tender.