Chicken tenderloin with red oil

Sometimes I really envy Murong Gui. In this Fengxiang North Road, after a few days of sight, several Sichuan-Hunan restaurants have mushroomed and gathered in this small street just a few hundred meters away, which makes people have to sigh that Rong Gui's soil and water are tolerant of food culture. But in any case, Rong Gui's food lovers are really blessed. Maybe in two years, this area can really develop into a street in Sichuan and Hunan in Rong Gui.

Hexiang Building

The Hunan flavor in the mountains smells good

Hexiang Building, which aims at "taking raw materials from Hunan soil and cooking authentic Hunan cuisine", selects raw materials from the mountains and brings green food into Rong Gui. Because of its elegant environment and pure taste, Hexiang Building has become one of the representatives of Hunan cuisine in Rong Gui, and it has also become a place for many white-collar and well-off families to have dinner.

The signboard recommends

Double-flavor fish head 28 yuan/each serving

The red and bright peppers are hot enough, and the white and tender white peppers are sour and appetizing. This dish has to go through all the procedures of raw materials, weight and pickling of fish heads to ensure that each fish head is fresh, tender and smooth, and the color is beautiful.

Tile beef 26 yuan/serving

Tile beef is selected to permeate the unique flavor of tile into the beef during cooking, so as to keep the beef tender and smooth.

He Xiang Ou Wan 18 yuan/serving

The whole dish is beautiful in color, rich in nutrition, elegant in taste and smooth in mouth.

skewered snail 28 yuan/serving

All the snails are selected from the unpolluted big snails in the countryside, and they should be allowed to float for more than 15 days. Only after all the mud in the belly of the snail is floated can it be used for cooking to ensure the pure taste of the snail.

Xiang Juyuan

Spicy and crispy make you feel good at once

Signboard recommends 25 yuan/serving of red oil chicken tendon

Chili oil is bright red, coriander is green, and chicken tendon (chicken feet) is dazzling white. In fact, from this appearance alone, people are already salivating.

boneless chicken feet, soaked in red oil, are particularly spicy. They bite into the mouth with chicken skin and chicken tendons, and they are elastic and strong, chewy and refreshing. No wonder the shopkeeper took this cold dish as the main dish this summer.

Boneless chicken feet are delicious, but diners still have to play drums in their hearts. How did the bones of this claw get rid of? Is it true that "boneless chicken feet were chewed out with the mouth" as a media in Guangdong said last year? In the face of our doubts, the boss smiled and assured us that these chicken feet were definitely picked out with a knife, and the diners could definitely rest assured.

Heart-warming recommendation:

Hot and sour crispy belly 28 yuan/serving

Dry pot hand-torn salted duck 45 yuan/serving

Hot and sour yellow snail 2 yuan/serving

Tips:

Sit for a while, and you can enjoy the authentic East Sichuan tea ceremony. The tea master holds a copper pot with a long mouth, which is common in Sichuan.

Xiang Li Zhai Zi

Hot and sour days

Signboard recommends 15 yuan/Jin

It is not easy for local people to accept Sichuan cuisine and Hunan cuisine, but smart businessmen naturally have flexible methods. When in Rome, do as the Romans do is the first priority. This "Guifei Sanwei Fish" is actually the most common mandarin fish, but it is ingenious in production. However, the fish head and fish tail are not spicy at all, retaining the sweetness and delicacy of mandarin fish. If you like spicy food, you can pick the fish fillet in the middle. If you don't like it, you can eat the fish head and fish tail. Anyway, everyone is happy.

Heart water recommendation:

Taste crayfish 2 yuan/kg

Orange-flavored mandarin fish 15 yuan/kg

Spicy diced fish 15 yuan/kg

Bashuxuan

Hot pot can also be eaten cold

Signboard recommends cold pot fish 18 yuan/kg

Guangdong is hot and humid, and it is easy to get angry. When summer comes, eat hot pot. However, good eaters don't have to worry about it now, because hot pot can also be "cold". Bashuxuan's new "cold hot pot" is actually a new hot pot eating method popular in Sichuan last year. When the cold pot is served on the table, there is no need to ignite it. The fish is packed in a special large iron pot weighing more than ten kilograms. When it is served on the table, the pot is cold, but the fish inside is cooked to a ripe heat and can be eaten immediately. After the fish is finished, use konjac, bean sprouts and Pleurotus ostreatus as the base. The soup is red and the fish is tender, and continue to cook. Cold pot not only keeps the fish fresh and tender, but also scalds other dishes, which is very refreshing to eat, which can be described as "one pot for two".

Xinshui recommendation:

32 yuan/serving of raw fish with tea flavor.