Wen/Xiao Fei Xia

As the old saying goes, "It will be several volts at the third Geng on the summer solstice", so the humid and hot rainy season will soon be over.

In the rainy season, there are only two pleasant experiences. First, I fall asleep with the sound of rain, and the window is ticking, and raindrops occasionally splash on the glass, making a crackling sound, which is the best white noise.

The other one is to take some ice cubes out of the refrigerator, put them in cups, and then pour various drinks. Oolong tea, soda water, plum wine, hand-made coffee, whatever. Watch the ice gradually rise from the bottom of the cup, gradually become smaller, melt with it, take a sip, and cool into the spleen.

In the hot summer, even if the temperature is getting higher, there is a kind of "fire" that can bring comfort to people. Night talk around the stove, pushing a cup for a change, listening to the sound of barbecue sizzling on the shelf, it is most difficult to stop.

A famous Korean barbecue restaurant. The food bloggers in the circle of friends will post a positioning of pumpkins and a few photos that look mouth-watering.

The pumpkin canteen has been lying in my favorites for a long time, and I finally found a night to visit the shop. I thought there would be fewer people after seven o'clock, only to find that there were still three tables waiting in line in front of me. After waiting for about 4 minutes, my little brother called, please go to the second floor.

The environment is older than I expected. I took a business card, which is the name of the Korean boss "Li XX", and then added the word "representative", which has a Korean flavor!

Pumpkin is known as "ancient barbecue", but it is no different from other barbecue shops in terms of taste and barbecue methods. I wonder where the ancient method came from.

Before the barbecue, drink a bowl of pumpkin porridge with a few dishes of Korean side dishes and enjoy it.

When eating barbecue, you can't go wrong with pork belly. The signature honey-scented pork belly is brown after pickling, and it looks a little greasy in two thick slices. Put it on a hot grill, cut it into small strips, and the oil falls on the charcoal, igniting fireworks, and the smell of meat will follow. Pork belly is evenly matched with fat and thin, full of chewiness and quite tasty.

Snowflake beef is red and white. Just roast it slightly on charcoal fire, one bite at a time, and it is delicious.

Pleurotus eryngii is sliced and branded with a soldering iron. It logo kind and interesting.

Extra spicy chicken feet are a good dish to drink. The rice juice is light and greasy, and the sweet potato is wrapped in tin foil and put into charcoal. When it is cooked, it is the taste of childhood.

Southern Hotel is a hotel, located in Diaoyutai, south of the city, in an alley that is neither deep nor shallow. Above the hotel, there is a rice shop that makes creative Japanese cuisine; Next to it is a retro barber shop, which also sells some craft beer; This year, on the second floor, they opened another barbecue shop called "Butcher Shop".

As soon as I entered the door, I was attracted by the big freezer that occupied the whole wall at the door, and it was filled with large and small pieces of meat. On the other side of the wall, a "guide to eating meat" is carefully hung: where is the scapular meat, how delicious the oyster meat is, and the oxtail soup soaked in rice is very good ... It's fascinating.

Of course, the barbecue is brilliant. first frost has a bite of beef, thick-cut beef tongue, rice balls with cheese and beef, and canned beef, which are both delicious and attractive. The beef matures from red and white on charcoal fire, and the juice drips, leaving a charming aroma.

For example, a bite of cow in first frost is cut into small squares, and the waiter holds a clip. Each side is fried for more than ten seconds, and within two minutes, it is sent directly to the plate in front of him. Fresh gravy, mixed with dense fibers, jumps in the mouth.

Cheese beef is wrapped in rice balls, and the beef itself overflows with milk fragrance. The hot air makes the cheese slices melt instantly, and the rice is put into the mouth at a time, which brings double happiness of carbohydrate and fat.

Woniu fried rice and Woniu pot stickers show the intention of the integration of beef and staple food. The fried rice has distinct grains and the pot stickers are thin and full of stuffing, which will not disappoint people.

The recommended vegetarian dish is Tricholoma. Turn the mushroom upside down, with the back facing the sky. During the roasting process, the temperature gradually rises and the juice of the mushroom oozes. Chopsticks are picked up, first take a sip of soup, and then chew mushrooms, which are delicious and sweet.

Cheese beef sausage, table-top cuttlefish sausage and eight prawns are dishes other than barbecue, and the ingredients are fresh, so they are excellent when baked casually. Japanese rice cakes are not recommended, the quantity is not much, and there is no taste. Personally, I don't think this dish is necessary.

It is praised that the waitress barbecued for the guests on the whole platform, and there is no need to avoid listening to our chat. It is often said that the novelist's best sideline job is taxi driver, because he can hear a lot of life materials from passengers. In my opinion, it is not bad to be a grill waiter!

The old Xianlin store, opened in a restaurant near the school, has a natural advantage: after a long time, it often becomes the memory of students in adolescence.

The boss is Korean, and he speaks less proficient Mandarin. Every evening, there are always Koreans of all colors in the restaurant, and the atmosphere is very lively.

I have been eating this shop for about 6 years. I lived near the Drum Tower in my early years and often took an hour's subway to meet my friends here. You can drink a lot of wine by ordering two servings of meat and pickles before meals.

Jabez's barbecue is better than fried meat. There is a round baking tray on the stove instead of a net rack. When the iron plate is heated, the meat slices can sizzle on the fire quickly.

There is an empty groove on the side of the baking tray. After placing the order, the waiter will put the side dishes one by one: cheese corn, bean sprouts, pickles, egg custard, and the eternal old four.

Yabisi's pork belly and seasoned steak must be ordered, featuring beef intestines. After roasting, the surface is slightly crisp and fragrant, and it tastes continuous and waxy.

Most of the time, it is an aunt who barbecues for us. She is an old employee and lives in Longtan near Xianlin. Auntie works neatly and has a job in her eyes. When she is busy, she can handle three or four tables by herself.

After so many years, my barbecue aunt's temples turned white. Did she send away a batch of people who left school after graduation? Time flies, which makes people sigh.