For example, I love hot pot, regardless of whether it's northern or southern style, I only like the one that tastes good.
For example, rice noodle, no matter whether it's made of soup or dry mix, as long as it's not made of silicone, it's delicious.
For example, noodles, no matter if they are chewy or with good toppings, as long as they make the locals want to play the "Suck it Up Divine Comedy" with them, they are good.
......
Who are these they that I can't choose between? Without further ado, I'll bring them out to meet you. (There's a list of great restaurants with private recommendations in the article.)
Groups of hot pots
Hot pots are really a jack-of-all-trades, going up to the temple and down to the marketplace. The only unfortunate thing about it is that I'm often in situations where I'm eating hot pot by myself. But what's wrong with that, as long as you get the most out of your tongue in the middle of the boil, it's OK!
Northern faction - eat meat, sesame sauce, smooth
As a northerner, in winter, can beat the cooling is not the heating, but the blazing stove with slightly curled up mutton.
But for a royal delight, it's Beijing copper pot shabu-shabu.
With its thick base and round belly, meat is our greatest passion, especially those "fat sheep" from the grasslands, baaaah
This imperial meal from the Qing Dynasty is not only expensive, but also extraordinarily elaborate. A pot of clear water is allowed to be seasoned simply with scallions, mushrooms, goji berries and ginger.
Photo from the documentary "Boiling Hot Pot"
After it boils, the "upper brain" and "three forks" come to the forefront, and the soup swirls and jumps along with the piercing sound of the pot's walls blowing up as the souls sealed in the hot pot in a previous life are about to be lifted.
A few seconds after entering the water, the thin, cicada-like grassland lamb turns from bright pink to white. Quickly plucked out with chopsticks and dipped in the chocolatey, silky texture of the elaborate dipping sauce, one bite will send you dreaming back to the grasslands.
Photo from the documentary "Boiling Hot Pot"
As for what the dip is, you don't need me to tell you - it's sesame sauce, or creek sauce as it's known in old Beijing.
As the sole partner of shabu-shabu, in addition to sesame sauce, marinated shrimp oil, red fermented bean curd, chive blossom sauce, and red chili pepper oil are all perfect accompaniments, blossoming into a multidimensional flavor that will make your mouth tingle.
At the end of the meal, a clove or two of sweet garlic and a crispy sesame seed cracker, this royal feast is complete.
Recommended restaurant: Juboyuan (Ox Street General Store): A century-old restaurant, there's not a time when there isn't a line.
South Sichuan and Chongqing - maw is king, red oil wings
Sichuan and Chongqing faction is considered the first big gang in the hot pot jianghu.
But in the eyes of people from other provinces, it seems that the hot pots of Sichuan and Ba Shu are always mixed together, which is not very lethal but extremely insulting to Chongqing people.
Chongqing hot pot in my heart is the hot pot session of the "bar handle", can be called hot pot rules in the Virgo. There is no oyster sauce, no scallions, only oil dishes, dry dishes and nine palace grid. The trio of tripe, duck intestines and yellow throats are divided into three.
Rolling red oil in the bottom of the butter pot, a chopstick picks up, seven up and down after the crunchy texture, so that the already numb Ouyang Feng the same lips, but also can not let go of this overbearing refreshing, numb, spicy.
Photo from the documentary "Boiling Hot Pot"
And that nine-gallon grid, too, has its own role to play. Start the pot by throwing a handful of small onions and bean sprouts in the four-character compartment. Other beef that needs to simmer, fresh duck blood and brain flower are arranged in the lower-temperature cross compartment, and in the center are crisp ingredients that take no more than 20 seconds to shabu-shabu.
At the end of a meal, the flavor of the jianghu is only knocked down to the quickest.
Yes, remember to order another Viyi Soya Bean Milk to complete the meal.
Recommended Restaurants:
Dalong Hot Pot (Old Shop): No. 290, Annex 10, Radio Lane, Xiaolongkan, Shapingba District
Maixiangyuan Hot Pot (Yinshi Tianxiang Shop): No. 62, Shannan Street
Dongdong Hidden Air-raid Shelter Hot Pot: Negative one floor, No. 92, Minzu Road, Yuzhong District
Pa Loquat Garden Eat for Fresh Hot Pot (Nanshan Main Shop): Wenfeng Zhengjie, Nanshank District The old factory Jinzhucun
Mu cargo street old hot pot (more mouth store): Yuzhong District, Xinmin Street, No. 46, Annex 4
These stores above, other dare not say, 99% are more than 10 years of the old store, you think, in Chongqing, this hot pot in the royal family, if there is how delicious, in order to open so long!
No sheep has ever escaped the northwest alive
No sheep has ever escaped the northwest alive.
Lamb, as the king of the meat chain, the Northwesterners have cast a new spell on it by adapting it to the local conditions, and there's no such thing as the best lamb, only a better one.
This bowl is a bit tiring to eat
"Bao Mozhu, where is the steamed bun, hurry up and break (bei)"
The lamb foam is the "most tiring" food I've ever eaten in Xi'an, and it's also my favorite.
It was called "mutton soup" in ancient times, and Su Shi, a Song Dynasty poet, once said:
The Longzhuan has Xionglax, and the Qin cooking is only mutton soup
The ingredients of a bowl of authentic mutton steamed bun mainly include mutton, minced green onion, vermicelli and sugar and garlic, which is heavy and flavorful, and meat is rotten and soup is thick and fat but not greasy. The buns are called "cake buns", a two-two, from nine dead noodles and one hair flour kneaded together and branded.
According to a friend in Xi'an, there are four steps to breaking a bun correctly:
One: split the bun in two, then in four
Two: tear the bun into two pieces from the center
Three: pinch the bun into the size of soybeans grains, not into chunks and not into the end
Four: check to see that there are no large chunks of bun falling into the bowl
Three: check that there are no large chunks of bun falling into the bowl
Three: check that there are no large chunks of bun falling into the bowl
Four: check that there are no large chunks of bun falling into the bowl. Inside the bowl
And in the chef's place, there are four traditional ways to cook mutton puffs:
Mouth soup: the taste is thick and mellow, and there is a mouthful of soup left in the bowl after eating.
Dry bubble: soup completely sucked into the bun, Zizi solid up, heavy mouth.
Single: The bun and soup are served in two bowls. You break the bun into the soup bit by bit and eat it, and then drink a bowl of fresh soup when you're done.
Water surrounded by the city: that is - the bowl of the center of the bun, meat, surrounded by fresh soup, infiltrated with crystal fans
So, to eat a bowl of authentic steamed buns, can not be separated from your breaking skills and chef cookery, is a gourmet food by the chef and the diners **** with the completion of the food.
Recommended restaurants: Mahong Small Fried Bun House and Tongshengxiang, especially Tongshengxiang, Xi'an people know.
Mixed style is also good
What is good in Gansu? Do you think of Lanzhou beef noodles first? What's good about Dunhuang? Mogao Grottoes ...... this can not really eat.
Hu Yang casserole, donkey meat yellow noodles, melon bubble buns ...... these are Dunhuang's food, I only favor the bowl of lamb in the morning with juice.
A bowl of soup in the morning, the spirit of the whole day!
Dunhuang people's breakfast, like that mouth simmering more than 4 hours of pork and mutton stew noodles.
Tang Xuanzang appeared in Dunhuang's frescoes wearing a robe, and the pork here jumps into the frying pan wearing an egg pancake, transforming itself into a "robe" in the sauce.
Photo from the documentary "Dunhuang, the Feast of a Thousand Years"
Strips of tofu, surplice, pork meatballs, vermicelli, fungus, and slices of mutton jumped into the bowl in formation, waiting for a fierce mingling match with the mutton soup.
After 2-3 sieges of the lamb soup, the ingredients finally can't resist being doused hard, sprinkled with victorious scallions, and the mingling smell of the lamb combined sauce, it burrows into your mouth.
Recommended restaurant: Xiajia Haojiu, a decades-old restaurant, a breakfast place that locals can't live without.
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And Zhangye's beef hawker, Guilin's marinated rice noodles, Xinjiang's fried rice noodles, Liaocheng's croquettes, and Linyi's grits soup ...... like just too much!
Each city has its own flavor because of the different ingredients, because of the different cooking techniques, because of the same history and humanity.