As the saying goes, "There will be several volts on the third day of the summer solstice", so the hot and humid rainy season is coming to an end.
In the rainy season, there are only two pleasant experiences. First of all, I fall asleep with the sound of rain, the window ticks, and raindrops occasionally splash on the glass, making a crackling sound, which is the best white noise.
The other is to take some ice cubes out of the refrigerator, put them in a cup, and then pour in various drinks after sweating. Oolong tea, soda water, plum wine, handmade coffee, whatever. Watch the ice gradually rise from the bottom of the cup, gradually become smaller, melt with the ice, take a sip, and cool into the spleen.
In hot summer, even if the temperature is getting higher and higher, there is a kind of "fire" that can bring people comfort. Night talk around the stove, pushing a cup for a change, listening to the sizzling sound of barbecue on the shelf, it is the most difficult to stop.
A famous Korean barbecue restaurant. Food bloggers in the circle of friends will show the positioning of pumpkins and some photos that look mouth-watering.
Pumpkin canteen has been lying in my favorite for a long time, and I finally found an evening to go shopping. I thought there would be fewer people after seven o'clock, but I found three tables in front of me. After waiting for about 40 minutes, my little brother called, please go to the second floor.
The environment is older than I expected. I took a business card with the name of the Korean boss "Li XX" on it, and then added the word "representative", which is very Korean!
Pumpkin is known as "ancient barbecue", but it is no different from other barbecue shops in taste and barbecue methods. I wonder where the ancient methods came from.
Before the barbecue, drink a bowl of pumpkin porridge with several Korean dishes and enjoy it.
It's not wrong to choose pork belly for barbecue. The signature honey-flavored pork belly is brown after pickling, and the two thick slices look a little greasy. Put it on a hot grill, cut it into small strips, oil falls on charcoal, light fireworks, and the smell of meat will follow. Pork belly is fat and thin, chewy and quite tasty.
Snowflake beef is red and white, as long as it is roasted slightly on charcoal fire, it is mellow and delicious.
Sliced Pleurotus eryngii and seared with a soldering iron. It looks kind and interesting.
Extra spicy chicken feet are a good dish to go with wine. 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 smells like 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. The freezer was filled with large and small pieces of meat. On the other side of the wall, there is a "guide to eating meat" carefully: where is the shoulder meat, how delicious the oyster meat is, and the oxtail soup with rice is very good ... it's fascinating.
Sure, the barbecue is great. The first bite of beef, thick-cut beef tongue, cheese beef wrapped in rice balls, canned beef and beef are all delicious and beautiful. Beef ripens from red and white on charcoal fire, and the juice drips, leaving a charming aroma.
For example, first Frost took a bite of the cow and cut it into small squares. Then the waiter picked up the clip and fried each side for more than ten seconds in two minutes, and then sent it 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 is full of milk flavor. The hot air makes the cheese slices melt instantly, and the rice is put into the mouth at one time, which brings double happiness of carbohydrate and fat.
Beef fried rice and beef fried pot stickers show the intention of blending beef with staple food. The fried rice has distinct grains, and the fried pot stickers are thin and full, which will not disappoint people.
The recommended vegetarian dish is Tricholoma. Turn the mushroom upside down, with the back facing the sky. During the baking process, the temperature rises gradually and the juice of mushrooms oozes out. Chopsticks are picked up, first drink soup, then chew mushrooms, which are delicious and fragrant.
Cheese beef sausage, table cuttlefish sausage and eight prawns are dishes other than barbecue. The ingredients are fresh, and any baking is great. Japanese rice cakes are not recommended. They are small in quantity and tasteless. Personally, I don't think this dish is necessary
It is commendable for the waitress girl to barbecue for the guests on the whole platform. There is no need to avoid listening to our chat. It is often said that the novelist's best sideline is a taxi driver, because he can hear a lot of life materials from passengers. In my opinion, it's not bad to be a waiter in a barbecue shop!
Xianlin's old shop is a restaurant near the school. It has a natural advantage: with the passage of time, it often becomes the memory of students' adolescence.
The boss is Korean, and he doesn't speak Mandarin fluently. Every evening, there are Koreans of all colors in the restaurant, and the atmosphere is very lively.
I have eaten 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 order two servings of meat and pickles before meals to drink a lot of wine.
Jabez's barbecue is more like fried meat. There is a circular baking tray on the stove, not a net rack. When the iron plate is heated, the meat slices can sizzle quickly on the fire.
There is a circle of empty grooves on the side of the baking tray. After placing the order, the waiter will place the side dishes one by one: cheese corn, bean sprouts, pickles, egg soup and eternal old four.
Yabis's pork belly and seasoned steak must be featured, featuring beef intestines. After baking, the surface is slightly crisp and fragrant, and it tastes like a continuous waxy taste.
Many times, it is my aunt who gives us a barbecue. She is an old employee who lives in Longtan near Xianlin. Aunt 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, aunt barbecue's temples turned white. Did she send away a group of people who left school after graduation? Time flies, which is embarrassing.