Sour beef
I remember working in Hangzhou a few years ago. Once, the inventory at the end of the month was full of stars, and my body was extremely tired and my spirit was extremely lost. At this time, there is also a "small Sichuan" open. I lavishly ordered myself a fat beef with sour soup and a big bowl of rice with crispy rice. The boss knew me very well and soon blew me up. Almost no hot rice is filled with fat beef soup, and some poor "fat" Niu Piao are on it. At that moment, I estimated that I ate about a catty of rice, and I ate all the fat beef in sour soup. This is the real life, so real that I will never forget it in my life.
For this memory, I posted a help post in the forum. After the recommendation of more than 3 netizens, I came to this familiar "Wang Tao" Friendship Road old shop. Although the scene of Little Sichuan full of napkins is very different from here, at least I found the taste of that memory. It's just a little sour, very sour!
A pot of bubbling stone pot sour soup is so passionate and warm. Red pepper, millet pickled pepper, green bamboo shoots, coriander and fat beef slices with thin paper edges are so attractive. The first bite must be soup, in order to realize the "tension and permeability" of this fat cow.
The slightly whitened soup in the spoon dripped into my mouth with temperature. Guided by the natural inclination of the tongue, this soup permeates my taste bud cells radially. I picked up a fat cow and observed that the fat cow curled slightly in mid-air, just like hot "big wave" hair.
I can't wait to put these fat cows in my mouth. You don't need to chew, it will soon be semi-fibrous. It's really tender
I asked the waiter to prepare a bowl of rice in advance and put it there to cool. The temperature of rice must be less than 40 degrees. The rice is a little hard outside, and some are dry and soft. I sprinkled the fat beef soup evenly on it with a spoon until the soup almost overflowed. The next thing you know, some are sour, some are sour, and some are fine!
Address: No.220 Youyi Street, Xiuzhou District
Tian Xia Di yirou
Nothing can hide my "good meat" character.
In the last four months, although it was the end of the year, I ate a little too much. But in my heart, I can't forget "the best meat in the world" in "192 1 club".
If you are only seeing life for the first time, why should you be shy? First time, 2 copies!
I remember that day was a big occasion for 30 people, with all kinds of drinks flying all over the sky, toasts and toasts playing together, pushing a cup for a change! A "lady" floated to my side with a dish stained with all kinds of sunshine. "Sir, please make a, at your service. This is "the best meat in the world". I saw a long plate of white jade, neatly arranged on the right side, and pieces of delicious meat. On the left, shredded onion, shredded cucumber and bread folded into a triangle are stacked in turn, which is also very nice.
I habitually picked up chopsticks, picked up a piece of bread and opened it in my palm. Well, I have some weight in my hand. This cake is neither thin nor thick. It has texture and won't float lightly. Bread is soft and elastic and should have tension, so it is not easy to break when it is used to wrap food. After I put the onion strips and cucumber strips in turn, I found no sauce. Is this meat heavy? Not even the sauce?
I finally picked up a piece of meat and looked at it carefully. First of all, every piece of this meat has been selected, and it is a good pork belly with fat and thin, and the skin has been removed. Secondly, meat has excellent luster. Under the warm light, the surface layer is crystal clear, and under the internal reflection of dark meat, the thick oil red sauce in Jiangnan is displayed incisively and vividly. The outer layer of meat is covered with a layer of sugar. It's like the outer layer of sugar-coated haws, but it's really thin, so thin that you will have a little resistance when you feel it with your heart. Salty, sweet, fresh, fragrant, tender, tough, oily and slippery.
Do you know that several completely different substances are mixed together, the bread is light, the pork belly is fragrant and oily, the cucumber strips are refreshing, and the shredded onion stimulates the taste buds. Is this the essence of Leonardo da Vinci's optimized color matching, with strong contrast and the ultimate integration?
After four days of "running" and two sleepless nights with sprained waist, my weight finally returned to below 200. It turns out that bad stomach is the fastest and most effective way to lose weight. This week, I planned to go to a store in Sanshuiwan to eat Wenzhou "oil residue" and 192 1 cake, but unfortunately the plan was not arranged. But this assignment still needs to be written. Fortunately, I still have stocks, haha!
Address: Nanhu 192 1
The thinnest cake
In fact, I really like this "full-time food" product. It is simple and simple, and has a very strong affinity. Everything can be matched, even the rich master can't show off in front of it. This is like the sanitation uncle who works hard every day. Whether you are there or not, he is there repeating his silent support for you. You smile at him and he gives him the same expression.
I often go to this "Want Want" pie located at the west end of Qimeng Road in Moore, south of the Yangtze River for 4 times. It used to be opened by a middle-aged couple, but this year it was changed to a young couple. I wonder what their relationship is. But the smell is still there.
In fact, I am only picky about pies, that is, "thin", and I must be thin. Too thin to burn through the skin. A good pie should be divided into four layers, namely, sesame layer (the number of sesame seeds must meet the requirements), flour cake layer (ideally the same as the thickness of an egg roll), and filling layer (no matter what filling, it must be refined into a conjoined layer independently, and the sparse layer is definitely not acceptable), while the flour cake layer (the most important thing is that it must fully contact with the surface of the baking cylinder, that is, there is no empty shell) and the cylinder body of this layer at high temperature.
What attracts me most about Want Want School is the handling of the stuffing and the bottom. I like onion meat stuffing.
The materials used in this shop are real. After the whole piece of onion meat is rolled and baked, the filling is simply a meat pie, filled with onion fragrance, and the oil flower is still bubbling at high temperature. It looks extremely attractive.
The four layers of the whole pie still add up to so thin and crisp. I will ask for a half cut in the middle, because the first bite is the essence of the whole pie. When you open your mouth, you use 70% bite force and some inadvertently produced "oral lubricant" to perfectly close your mouth, which conforms to the pleasure of "attacking the city and breaking into the house". The top sesame, the bottom pancake, the middle meat pie and the bottom "egg roll" are almost all fragments in my mouth, which I can't resist.
In the primary stage of socialism, under the condition of satisfying food and clothing, I think "kindness" is the way for a brand or product to survive. A pie of twenty or thirty dollars is really not as "considerate" as these few dollars. Just like sanitation uncles and aunts, whether you are interested or not, they are there to give you a "good impression" inadvertently.
Address: the west end of Meng Qi Road, Moore, Jiangnan