The tip of the tongue in Sichuan fly pavilion "read after (a): a small pavilion has a big article

Flies pavilion this call seems to exist only in Sichuan, but even if the first time to hear this call is also very easy to understand a eight or nine not very much, it is the kind of street corners of the small restaurant, decoration is not polite, health is more sorry, not much class, and more will not be able to sit inside the people to speak of taste. The restaurant is not well-decorated, the hygiene is sorry, there is no class, and no one will sit inside to talk about taste. Despite the appearance of so but the flavor is a special flavor. This small museum is generally not many varieties, innovation is not enough, and will not invite people to do publicity to promote, can be left behind and have their own "fans", is entirely dependent on the "flavor", which is the real skill!

Individuals are also more like to have characteristics of the restaurant, not long will want to go outside to relieve the craving, want not Western food, Korean cuisine, and not the waiter all the hotels, but the pavilion, which is delicious siu mai, which fried noodles enough flavor, which boiled fish is the most addictive, the heart of these are clear! Whether it is business or pleasure, as long as there is an opportunity, will look for the strongest atmosphere of the city around the place, often can eat great special snacks, whenever this time, not only taste buds, even deep down there is a kind of satisfaction and complacency!

Sichuan has been known as the "Land of Heaven" since ancient times, and the most exciting thing for me is not the lovely pandas, not the many beautiful scenes like Jiuzhai, but the delicious Sichuan flavor. Sichuan Fly Teahouse on the Tip of the Tongue records the signature dishes of 40 Sichuan fly taverns. Looking at the colorful and fragrant photos, coupled with the author's introduction of the practice, process, ingredients, and the description of the awesome taste experience, it makes people gulp. In addition, the book is also accompanied by a list of the top 50 fly restaurants in Chengdu, which is a super menu tailored for foodies, and a book of culinary secrets. If there is a jianghu for "delicious mouths", this book will surely attract a storm of blood, which will lead to a scramble for everyone.

Rare is expensive, and vice versa, in the streets are full of food in Sichuan, to "expensive" to the only one, it has to have characteristics, have flavor! I have to say that the author in the selection of museums on this matter is still very dedicated and quite a standard, not only traveled all over the large and small fly museums, but also over the years to experience the life of the fly museums, the original record down. People eat for heaven, it can be seen that "eat" is a very important thing, readers see not only which fat intestines are delicious, which hot pot has special characteristics, which dishes never get tired of, but more from the experience of the author and friends of the happy foraging experience, so as to generate the impulse to go to enjoy the life of the city of Sichuan and the desire, which is the taste of the fly houses, the taste of the fly houses, the taste of the fly houses, the taste of the fly houses, the taste of the fly houses, the taste of the fly houses. This is the flavor of the fly museum, the charm of the fly museum!

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The tip of the tongue on the Sichuan Fly Pavilion reads (2): the characteristics of the fly pavilion is as wonderful

To give a definition of a foodie: gluttony of the people, refers to will be at home to rely on, light to eat do not work, and will not earn money to make up for the family. Wrong! I'm going to talk to you about foodies are people who like to eat all kinds of food, are tasteful food lovers, foodies, gourmets. This is not surprising, in fact, I have such a foodie around me, every time we talk together, he can always name a few more unique restaurants, a few special dishes, make you crazy, must want to try. But I'm really not a foodie, so if you ask me where the food is, you'll have to be disappointed.

I share with you today a foodie, he wrote a book called "tongue on the Sichuan fly restaurant", his name is Wu Hong. First of all to talk to you about two concepts, one is the tip of the tongue. The tip of the tongue of China, everyone is very familiar with it, specializing in the introduction of food from all over China, through the food of different regions, but also introduced the habits of people in different regions, natural culture. There are also ingredients with Chinese characteristics as well as a series of elements related to food and constituting the unique atmosphere of Chinese cuisine, allowing you to understand the delicacy and long history of Chinese food culture. It is for this reason that a kind of tongue and cheek body was born, which shows how much people like this program. The so-called fly taverns are naturally small restaurants on the edges of some city streets. The things inside may not be the most delicious, but they must have a special flavor. Its environment may not be able to satisfy you, but the boss must be the most friendly, the price of food must be the cheapest, the chef must be the most hardworking. Of course the most conscious here must be the picture of three to five people, feasting and eating heartily, and even talking loudly and laughing without fear, which is the charm of the fly house. And Chengdu people will carry it forward, they like to taste good, but the environment is very shabby small restaurant called fly hall. Fly restaurant is as small as mosquitoes and flies scattered, the store is definitely old enough, broken, simple enough, but no matter how deep that fly restaurant alley, how small the face, Sichuan people can be like flies, chasing the flavor to find these small store without advertising never advertised. Although the fly house is small, but driving a BMW Benz, wearing a suit of elite and wearing a rough undershirt workers with a corner, sitting at a broken table and chairs together to taste the delicious, which is also a spectacle it.

The book introduces us to such as Caojiaxiang Mingting Restaurant, Enjin small courtyard dam soil bowl dishes, hundred south street Mojia Beef Museum and so on scattered in Sichuan fly restaurant, with some foodies to share the signature dishes of these hotels, enduring, let a person stay in the taste. In fact, I've always wanted to be able to wear some suit, driving a big Ben's people are attracted to the so-called bottom of the people with those who grab food, and even not afraid to lose their own price, it's really not easy. To know that there is no three, six, nine, etc., why do we feel that people wearing a suit and tie should be in and out of expensive restaurants, to eat sea food, and should not be gathered to the city alleys to eat cheap food, visible to us on their own to divide themselves into levels, for food, no matter how you here environment, to attract everyone is the taste, the flavor of the unforgettable taste.

About eating, we must all have their own opinions. I am the same, some of the dishes introduced in this book some I do not like, the author also said, go to these places to eat people, not all run to a characteristic to go, maybe you do not like to eat this, but you will certainly be another one fascinated, there is always one will let you linger. This reminds me of when I was small to go to the small restaurant still hanging front to eat siu mai, that is the first time I ate siu mai, now think of still drooling, because the back also eat a lot of stores siu mai, do not think there is much good, I think it may be the times have changed, or perhaps there is no longer the state of mind at that time, but now if you can also find the feeling of that time, it must be very excited, which is the mentality of the eaters.

I can't write anymore, I'm hungry. Now that I think about it, I can't always read this kind of book, and after I read it, the silver in my pocket popped straight out. I'm just kidding! I'm just kidding!

The tip of the tongue in Sichuan fly museum read (3): raw wanton food fresh

I remember a few years ago when watching "Do not disturb", a chubby male guest's wish is to find a girl who can eat all the food with him and carry each other for the rest of their lives. This wish is simple and lovely, but also a happy mess. I believe that every "delicious man" have this feeling, the most happy than someone with you to eat delicious, the most sad than eating wonderful food, but do not know with whom to share.

Wu Hong is a happy "delicious mouth", he can always find a group of like-minded "delicious mouth" to eat, to music, life friends or friends in the network or how to know each other is not important, the important thing is that we all have a pious! The important thing is that we all have a devout heart to look for food and countless battle-hardened and precise taste buds. Wu Hong in the "tip of the tongue in the Sichuan fly restaurant" introduced forty good taste dishes, as well as the memory and these dishes related stories, we are in the words and pictures interlaced between, saw the white rising mist, heard the sound of laughter and singing curses, smelled the spicy nose of the Sichuan incense. Whether these small restaurants are famous or not, after this book, it will be even more famous. Hopefully, these fly museums can always maintain this unusual city of fireworks, the local old people's stomach, but also let us outsiders, have the opportunity to visit Sichuan one day, a solution to the heart of the gluttony.

When I got this book, I got together with my coworkers to look at it, and I looked at the text, and she looked at the pictures. She pointed to the picture of the dish and asked, what is this? What is that? I hesitated for a while, probably this, oops, and seems to be that, oops, the author is not in the picture below the label, I really can not be right number ah. Fly restaurants focus on flavor rather than form, some dishes for me and other outsiders, in addition to the red oil soup, can not see what is inside. However, it does not matter, she continued to look at the picture, I continue to read the words, but also can see the craving outside, so began to think about taking time off to go to Sichuan to play things up. I'm not sure if I'm going to be able to do that, but I'm sure I'm going to be able to do that, and I'm sure I'm going to be able to do that.

When it comes to Sichuan, the association is spicy and fresh, is a delicious place. The local people tube flavor authentic tavern called fly tavern, the author in the postscript analyzes in detail the origin of this call. In fact, there are many delicious cities with many fly museums in China, just called different, such as my big Wuhan, a variety of delicious is also countless. Sichuan people love to eat people called "delicious mouth", Wuhan people are affectionately called "delicious man". In Wuhan, do catering easy to make money is also easy to lose money, a delicious, long lines at the door every day, such as turning the table for an hour is not uncommon, traveling from Hankou to Wuchang in order to eat a meal is also common; next door to eat, I'm sorry, from the opening to the closure of the door, but not for a month. A door to the market a cold to recruit flies, the reality is so *** naked face, delicious people is so serious.

In my opinion, a city full of "delicious people" is a vivid and distinctive city. You can laugh at her lack of sophistication, you can say that she is too urban, you can dislike her not enough light, but can not deny her vitality. Life life, should have been born fresh, if not in the aroma of steaming in the feast, can not give the body the most basic comfort, and talk about how to live.

"Tongue on the Sichuan fly museum" read (4): in Chengdu must see

Although the food book has become a type of literature like detective novels, the writing style is very solidified, but this book I still want to buy a long time ago.

No it, after all, I'm here, hear and see, look at the intimate, to a map of the way is not impossible, although I'm not a love of food, I guess it is also look at, look at the satiety (non-pejorative).

The fly museum this statement I heard from the turtles, did not know, Sichuan people from the mouth of Hebei students to understand the Sichuan dialect, is also extremely ashamed.

Book read a big half, the author writes very casually, is the daily short, gibberish, eating friends, dishes, flavor blah blah blah, the location of many of these stores I've been to, it is in the map to locate the original I've been.

In terms of my personal feelings, despite the author has written so many, in fact, the taste is similar, the taste of Sichuan is really not much difference.

Mr. Wu Hong is a publisher, in Sichuan Literature and Art Publishing House, but unfortunately died young, a while ago (2017.06), and eat a little bit of a relationship, is not that I do not accumulate mouth, but Mr. Wu himself in the book: "lived in the hospital, know that the body is not good, how bitter, all are good to eat and cause, naturally, do not dare to be careless. "

"Tongue on the Sichuan fly pavilion" read (5): Sichuan small pavilion to eat and drink strategy

Sichuan small pavilion to eat and drink strategy

Read "Tongue on the Sichuan fly pavilion" / by smoky wave HaoMiao 1980

A look at the title of the book, it must have been the "fly" two words Confused by the word "fly", Liushahe explained in the preface: the word fly in the book is the Chengdu people's banter, self-occupation of the place, do not allow you to deride, but also wisdom. The author Wu Hong selected the fly museum, that is, the old red pot tavern, the store is narrow, the ground is dirty, the table is greasy, the food is fine, the price is cheap, the flavor is good. This is the theme of the book.

Cold noodles, fat intestines, hoof soup, bean soup rice, risotto, Shaxian snacks, peasant dishes, mutton soup, chicken soup and private dining, etc., I do not know why, these dishes dipped in the word Sichuan let people drool, greedy to death.

For foodies who love spicy flavors, this book is absolutely no resistance, and the title alone has already defeated me. Please forgive the title party! The title of the book is so good that it hooks you at a glance and you can tell what is written in the book. This book works perfectly as a food guide and map. Where to eat, what to order signature dishes, the past and present life of this dish are clearly understood display. But as a tourist, it is difficult to eat all the restaurants introduced in the book without a few months. This is not the locals sad.

I'm no stranger to Sichuan, and every year I go back to Chongqing to play on two or three weeks, will always take three or four days to go to Sichuan to play a few days, places of interest + food is a must tour must eat. Once the train will smell a strong hot pot butter flavor, eat in Sichuan is an atmosphere, everywhere can not escape. Friends will ask me if Sichuan is fun, my reply will be: delicious. Travel will also shoot back a lot of food photos, more more food blog, but are floating on the surface of the "delicious", "want to eat again" level. For foodies, don't talk too much about nonsense, food can think about taking a picture first on the good, not directly eat even if it's lucky.

The main focus of this book is on the food, and how well the author writes is not so much of a concern. However, the author claims to be a "delicious mouth", eat all the most representative of the Sichuan fly house. This body exudes is *** spicy flavor, this article, this picture, this emotion, this experience is to "eat" out.

Personally, I feel that writing about food is very "light", because many people have not eaten, and want to eat the idea; many people can not eat, and very much want to eat. So write the text of the people, accounted for all the time and place and people.

As a person who loves spicy flavors, Sichuan is simply a paradise for foodies. As long as you are not afraid to grow fat, as long as the stomach to get empty, and do not need to spend a lot of money money, you can meet the mouth to eat eat desire.

The author Wu Hong's text will not give people the feeling of floating on the surface of the food introduction, read his article to understand his identity as a senior foodie, no exaggeration. For a variety of local pavilions to eat and drink, he definitely not only ate once or twice, but ate many times, and even understand the historical origins of this pavilion, more willing to talk with the shopkeeper, asking for the production of tips and secret recipes. Even if the shopkeeper has some reservations, it will make you feel that he can understand what the ingredients of it are roughly.

At the same time, the author will also popularize the usual language of Sichuan cuisine and colloquialisms, for example: fresh pepper jump, the key is to jump on the word jump, jump that is, jumping water, is the name of the Zigong area, such as jumping kimchi, Chengdu, called bathing kimchi, refers to kimchi is not very long, usually just overnight, to maintain the freshness of the vegetables and crisp texture.

Many superlatives in Sichuanese, in writing it is difficult to show in words, the author in the popularization of Sichuan cuisine when the inevitable thing, so the author's language organization skills can be reflected in the book. For example: the old Sichuan old time jingle "thin rice dry rice Mangmang, fat meat lean meat gaga". Munch is rice, gaga is the collective name of meat. It is the old Sichuan people said to the children. Eat Mung Mung eat gaga, the children heard a gaga to eat, must be happy, adults also follow the happy. "茫" and "ga" two words are sound, the correct way to write is certainly not written this way, how to write, ask me, I do not know.

This phenomenon of listening to the sound of the dialect and not writing the word, in that province will have, most people can understand. The key point is the author's ability to paraphrase, this point in the book paraphrase is perfectly fine.

For foreign tourists like me, the Sichuanese people are particularly enthusiastic, and if you need to ask for directions, they will be very enthusiastic to give you directions. But in my opinion, the Sichuan dialect is equivalent to a foreign language, although they are very good, hard to speak "Trump", but unfortunately I still do not understand, it is really a very frustrating thing. In addition to the enthusiasm is also shown in the honesty, they will not listen to your accent to bully customers, to the food price or less material, even if not good communication, as long as according to the picture and the text of the instructions to come, what people on the food to you also on what food. For eating, Sichuan people that is really no more serious and pay attention to. The first thing you need to do is to get your hands dirty.

For me, this foodie, the heart gave birth to a hundred sighs, the next life would like to marry in Sichuan, if Taobao and then express shipping is good, perfect!

Thursday, November 19, 2015

If reprinted with permission, please contact the author or [email protected].

The Sichuan Fly Pavilion on the Tip of the Tongue: Behind the Grotesque Names

Some time ago, I read Lu Wenfu's Gourmet, and when I saw him dissecting the structure of Suzhou cuisine in detail, with every step of the way detailed, I couldn't help but be interested in the food. Especially when I read his article ----- about how things in the world are not as easy to cook as they are to blow up, and not as easy to cook as they are to eat, I felt a unique emotion towards food. In any case, every time you look at the words about food, there is always a trivial, bland feeling, I think this is the unique flavor of life, eat to the end, a touch of sweetness to moisten the throat. Wu Hong's book is the same, I was attracted by the grotesque title of the book ----- "Tongue on the tip of the Sichuan fly museum", I have to say, the author Wu Hong is really from the steaming cafeteria out of the characters.

He is like a child to each meal full of freshness, remember their names, and take good pictures, in the book, he did not mention the food practice, he is delicate to write their own taste, each flavor and each temperament, which is the food in the fly house. The food in the fly taverns is not hygienic, not beautifully decorated, but the food tastes great. In the preface, the gourmet Yuan Tingdong has revealed the reason for the phenomenon, which is largely due to the fact that the people who cook have feelings and attentions to the food, and they analyze the tastes of the diners and keep improving their skills. Such a plot does not produce a moving story, so there is no dramatic plot about food in the book; the author just records the foraging life of him and his friends, which is actually hidden in the dots and takes place in a fly shop.

To fully admit that there's no storytelling in the book, I'd deny that, too. For example, before eating the Huanghao hot pot, Mr. Zuo, the owner of the hot pot restaurant, would ask the author and his team if there were any old people or children among the diners. When asked why, Mr. Zuo explained, "If there are old people and children, I have to make the flavor lighter. ..... The elderly generally want to eat lighter, children can not eat too heavy flavor. Young people is to taste stronger, light eat up not addictive." These events are, in fact, stories. The chef understands the tastes and health of the eater before he can present better food for them, which is the quality that the chef should have, and the bowl of water they present, or a simple meal, is also their heart. Such a move, close to the hearts of people, fly museums want to be unpopular, are very difficult!

The author is also not too fond of restaurants selling stories. I guess the reason: the pavilion is responsible for providing food to the eater, the eater just eat, eat out of the flavor of the meal is real and believable. Once there is a sentiment, the flavor of the food will also change. The flavor of the food will also spontaneously "deteriorate". The way to get along with food and taste buds is not to add stories and emotions to it, but to restore its original flavor. We, the eaters, need to give space to our taste buds, and need to understand and get close to the chef's heart. So, no matter how crowded the fly museum, eat the whole process, will be comfortable and happy.

Of course, the author, Wu Hong, knows so much about fly restaurants, and he also knows so much about diners. He knows that "Chengdu people's mouth is the most picky, do catering to constantly innovate, improve the dishes, fresh and rare food is the pursuit of the Chengdu people." So the process of searching for food is fun for them, the diners. As long as the group wants to eat well, no matter how far, no matter know the way or not, will drive to. Once they fell in love with a particular food, they sought it out at every opportunity. After so many years, I still remember the dishes I ate.

After reading too much about the food in the fly shop in the book, I y understand why diners love food, not because they can't control their own taste buds, but their clear vision stays on the food, and treats the boring daily life in this way.

"The tip of the tongue of the Sichuan fly museum" read (7): a delicious mouth echo

That said, after seeing the title of the book, I immediately noticed the two words Sichuan and fly museum. I can't stop talking about Sichuan's food.

A person's first tour is Chengdu, Chengdu Dufu Cao Tang near the sugar and oil fruit, sad cold noodles, Wenshu Yuan, next to the city of less small meals, wide and narrow alleys in front of the nameless fat intestines noodles, as well as Qingyang Palace inside the fasting rice, eaten after the present is still fresh in my mind, can not forget. Whenever someone asks me how to go to Chengdu, I do my best to advise: hurry up and go, the sooner you go, the better you eat! The first thing I'd like to do is to get a good understanding of how to eat and how to live in the city.

13 years during the Spring Festival in Yangshuo to do volunteer work, know a pair of travel to Guangxi Chengdu mother and daughter, and they chat with them almost did not break my waist laugh. The daughter participated in the home supermarket stoned melon seeds competition, and won the fastest stoned melon seeds competition in Sichuan Province first place, and later seemed to be Guizhou where the people to beat. They also told me that when fruits and vegetables are in season, the supermarket will hold a strawberry eating contest, watermelon eating contest, kiwi eating contest and so on, ignorant and less knowledgeable I was surprised by this strange competition.

The funniest thing is, they told me after I asked about Chengdu's delicious fly museum, there is a small store in Chunxi Road or where business is super good, once they went to eat, see the table stood near the shape of the *** people, someone well-dressed, someone suits, and some people dressed in rags, they stood silently in the table of the diners at the table, once the guests ate well away, they immediately rushed forward to eat the leftovers, they are not the only ones. immediately rushed forward to eat the leftovers! What the hell is this? I was so stunned that my mother gave me a pair of small eyes when she gave birth to me, otherwise my eyeballs would have come out of their frames. We had a lively discussion about why these people did what they did but didn't have the slightest clue, so we could only go to bed angry, and then we always wanted to ask someone who knew about it but never had the chance. Remember they also said, that business is super good, so good that every year the boss's wife will take the staff to travel abroad at public expense, 12 years to the Maldives! We seem to have expressed envy and jealousy of this, and spaced out that the boss's wife please accept me as a waiter.

So, in my impression Chengdu people have always been foodies who know how to live. Reading this book by the author Wu Hong, I got to know more about those fly houses in Chengdu and even nearby that are not known to the general public. This book can be regarded as an atlas that introduces good food, but more, it is the introduction of the characteristics of each fly house, as well as the author's love for food that is strung between these eateries.

As the gourmet Yuan Tingdong said, the real gourmet to "know the flavor", know is difficult to be described by language, only the eyes, nose, tongue, taste, taste, and then the comprehension of a comprehensive sense of beauty. Perhaps some people think that only the high Michelin five-star hotels can have this supreme sense of beauty. But this book is precisely about those mundane, as if they can't make it to the big stage of the fly tavern. Plain and simple but rich in the local language of Sichuan tone of voice, every time I see like "to be" and so on, I can not help but think of those short and concise and do cook delicious Sichuan people to. In the eyes of the author, these facade is not big fly museum bosses in order to survive and struggle, must do their best to study the delicious to retain customers, so, although the museum is small and delicious but a lot.

For most of us ordinary people, it may be difficult to eat the so-called five-star hotels throughout their lives. And our life is most of these ordinary flies dealing with the museum, the flavor is not good to eat, the boss with no intention to eat that eat out, do not need others too much comment. The public's eyes are bright, Chengdu's eyes are even more so. And as one of the gourmets, the author wrote these museums, but also through the silent judgment.

The book mentioned in the fat intestines and hot and sour noodles ah, brine risotto ah, Jiangyou fat intestines ah, Luo chicken, bean curd skin ah, look at my mouth can not help but drip drip drip drip, cold winter night to see these thousands of kilometers away from the food, it is really looking at the people can not own. It is said that Xi'an to Chengdu high-speed rail will soon be opened, then only four hours, the weekend you can go to Chengdu to eat a pass, when the book must be mentioned in the museums to eat over one by one. By the way, the end of the book is also a thoughtful list of Chengdu fly museum top 50, can only say, Chengdu people are too real too good at life.