This is a restaurant called "Zhang Guan He Zha". We didn't know until we arrived that this restaurant was only 100 meters away from our hotel.
Only then did we notice that the place where we live is actually the center of the old city. It doesn't take much effort, and there are delicious foods everywhere. This allowed us to repay a lot of local food in the next two days. Among them, the most distinctive restaurants are "Zhang Guan He Zha" and "My aunt is the master".
Slag-mixing is to soak soybeans and grind them into pulp, then mix them with soybean milk and cook them thoroughly, with various dishes and seasonings. It looks ordinary, but it tastes super good, which is a special food of Tujia nationality.
Zhang Guan He Zha is a famous local old shop, which is very distinctive. When I entered the store, a strong local flavor came to my face, as if I were in the dining hall of the commune period. Low table, low stool, big enamel tea urn with red five-pointed star, big black bowl. The whole hall was full, and it was like eating a pot of rice at that special time.
The operation of this store is also very distinctive. As long as you order a pot, all the other foods are delivered, including a slag. And add as you eat until you are full.
We ordered a local chicken pot of 198 yuan. As soon as we sat down, the waiter served ten kinds of Tujia side dishes on a table one after another. Before we could pay for it again, we brought another pot of slag. Just after eating a bowl of slag, the pot we ordered was served, and potato rice was served at the same time. The waiter said while serving the food that he could add anything he wanted.
We were already so hungry that we wolfed down our food. I thought everything was delicious, and the waiter kept adding rice to us. When we added it for the fourth time, we were really embarrassed and waved our hands again and again and said enough is enough.
Tujia Lai has a special taste. Every dish smells of smoked wax and sour Lai, and with a slightly salty and spicy taste, it is very appetizing. Potato rice is also very distinctive, that is, potatoes and rice are steamed together, which has both the fragrance of rice and the softness of potatoes in one bite, and the dishes are delicious without using them.
When I came back from my visit to Suobuya the next day, I followed Du Niang to the "Aunt-in-Charge" restaurant not far from my accommodation.
This is a kind of restaurant, specializing in hot pot. The mode of operation is also very distinctive. Dozens of hot pot varieties are laid out on a long stone platform, and customers can do whatever they want.
After playing for a whole day, we only had one breakfast. By now, our stomachs are already empty, so we ordered a fish hotpot and a stone pot potato rice first, thinking of padding our stomachs first, and then ordering if it was not enough.
When the waiter puts the hot pot on one end, boy, there are fish, vegetables and tofu in this big pot. This fish is Qingjiang fish, which is extremely fresh and tender. This tofu is made of Qingjiang water, and it is fragrant and smooth.
Waiting for the waiter to serve bibimbap will surprise us even more. In the thick and big stone pot, the hot potato rice is fragrant and the bottom of the pot is sizzling. After the waiter put the pot steady, he kept turning the potato rice with a shovel. A burnt smell of baked potatoes and fried rice went straight to his nose, and with a proper amount of bacon and sauerkraut, they brought out the best in each other. The compound taste left a lingering fragrance on his lips and teeth, and it was still memorable.
These two large portions are enough for us to eat.
After eating several meals in Enshi, the biggest feeling is reality. Especially breakfast, whether it is a regular restaurant or a street stall, will be accompanied by a variety of free side dishes, which customers can grab at will.
This shows that here is a land of abundant materials, and people here live a rich life and are simple!
Next stop: Suobuya Stone Forest.