From the point of eating habits, there are some differences between here and Hunan's Chili diet, which is more inclined to the mountain diet in Dawuling Mountain area, which is similar to the border between Chongqing and Guizhou. Because it has strong Tujia characteristics, it also combines the spicy flavor of Hunan cuisine with the pickled flavor of Tujia nationality, and its flavor is unique.
Traveling to Changyang, I saw three-pot signs hanging all over the street, but I didn't know what it was and no one associated it with eating. As diners and tourists, the purpose of tourists' play is to increase their knowledge. After seeing the landscape here, they will only enjoy half of the culture here and regret it for life without eating three times.
Changyang Sanxiaguo is the epitome of Tujia culture, representing Tujia people's local customs, family values, eating habits and attitudes towards life. If you want to know Tujia people and be familiar with Tujia people, you must first be familiar with their profound cultural connotation. In Changyang, many tourists feel that they have eaten the essence of Tujia cuisine, which is absolutely true. Some tourists are glad that they didn't eat the three pots that the bottom people ate. In fact, these three pots are the main dishes of eight bowls and ten Tujia celebrities. They just changed their name to Cai He, which is elegant.
Even in Yichang city near Changyang, we can see the signboard of "Tujia three pots" everywhere, and also use LED to project the words "Tujia three pots", which attracts the attention of passers-by.
Once we had a midnight snack, we walked into the store and saw a special food cabinet in the store. The boss said that we should order our own food, and then we can order directly after choosing what we want to eat. There are a lot of fried cooked food in the food cabinet, and there are also a lot of meat that can be fried directly after cleaning. Many are bacon, and there are also many sausages and stomachs. In fact, we made preparations before we came, and everyone said in unison that we would eat three meals.
While waiting, the boss first served us three appetizers, which were presented by the boss, including sour radish and kelp. Hot and sour cold dishes are very delicious. After three cold dishes were swept away by us, he had the cheek to ask the boss to add another one for us. Maybe the boss has never seen such a good meal. The food will be served soon. It is put in a small jar, and there is a small stove burning under the jar. The boss also presented two extra plates of cabbage and lettuce. We immediately poured the vegetables into the pot and began to eat.
Tujia people like to eat hot and sour vegetables, but what we eat is the feeling that we can go straight into the sky but can't stop. If Tujia people can't eat spicy food and miss it three times, they will definitely regret it in the future.
Three Gorges pot is a convenient dry pot, which has the most local characteristics of Tujia village. According to legend, during the Jiajing period of the Ming Dynasty, Japanese pirates harassed the southeast coast of China, and the imperial court sent troops to fight the Japanese many times, all of which ended in fiasco. Zhang Jing, the minister of history, went to the imperial court and asked Tujia soldiers in western Hunan and Hubei to fight against Japanese invaders. Ming Shizong allowed him to play and sent Hu Zongxian to supervise the matter. Qin Yaozhi and Yong Dingwei, the red stars of Maogang, and his sons Qin Chengkun and Sang Zhi were ordered to go to Hefeng, Peng Yinan of Yongshun and Spyker of Rongmei, just in time for the New Year. Knowing that it would be difficult to go back, Qin Yaozhi decided to spend the last year with his relatives, ordered the celebration of the New Year one day in advance, and cooked New Year's food with steamed rice, sliced meat and a big bowl of wine. Because time is tight, he has no time to prepare. After the soldiers went to the front, they quickly defeated the enemy and recovered their lost ground. Sejong relatives gave them plaques.
At present, the three cauldrons have a wide range of materials, including sour radish, moldy tofu and sauerkraut unique to Changyang as appetizers, and various ingredients such as fat sausage, pork belly, tripe, pig's trotters and pig's heads as substitutes. The dishes are matched according to the guests' preferences. There are more people, more ingredients and more kinds. It tastes very good.
Authentic Sanxiaguo can't be eaten in a regular restaurant, and it can only be tasted in a small shop.
The raw materials of Sanxiaguo hot pot are only bacon, radish, tofu, onion, ginger, garlic and red pepper. Its seasoning: seafood sauce (or bean paste), soy sauce, cooking wine and chicken essence.
The specific practice is not complicated:
First slice bacon; Put two spoonfuls of oil in the pot, saute shallots, ginger and garlic, and add Chili and seafood sauce; Add bacon and stir well. It smells good at this time! Then put the fried materials into a small casserole, add water to boil, add radish and tofu, simmer for 30 minutes after the fire is boiled, and then add cooking wine, soy sauce (not too much, bacon itself has salty taste) and chicken essence after 30 minutes; Just cook for another 5 minutes.
We all took out our mobile phones to take pictures while eating, and the boss just looked at us and smiled. It should be a habit! In addition to foreign tourists, there are several tables of locals in the store. It seems that both foreigners and locals like to eat in their home. Sure enough, as long as the food is delicious, they are not afraid of not having guests, which just confirms the sentence: "Good wine is not afraid of the deep alley.
Our hot pot is usually a few foodies mixed together, just like not having enough to eat. Look at them all sticking out their tongues and licking their lips.
This kind of "three pots" hot pot evokes the stomach impulse of countless tourists who come to Changyang. Only under the tip of the tongue, but also in my heart. Delicious on the Tip of the Tongue not only has the temptation of delicious food, but also tells the story of cold and warm memories and human life.