For example, hot pot, whether it's northern or southern, I only like the delicious one.
For example, rice noodles, whether soup or dry mix, are delicious as long as they are not made of "silica gel".
For example, noodles, whether chewy or topping, are good as long as the locals are willing to play "Breathing Divine Comedy" with them.
……
Who are these things I can't choose Not for sale, just bring it out to meet people. There is a list of good shops recommended by private people in the article. )
Qun Ying Hui Huide hotpot
Hot pot is really a universal choice. You got the temple and the market. The only pity is that I often encounter the situation of eating hot pot by myself. But so what, as long as you get the greatest satisfaction from the tip of your tongue in boiling, that's all!
Northern school-big mouth to eat meat, sesame sauce smooth.
As a northerner, it is not the heating that can defeat the cooling in winter, but the burning stove and slightly curly mutton.
But if you want to experience the royal happiness, it must be Beijing copper pot instant-boiled mutton.
Thick soles, round bellies and plenty of meat are our biggest hobbies, especially those "fat sheep" from the grassland, baa ~
This royal diet originated in the Qing Dynasty is not only expensive, but also very elegant. At the bottom of the pot filled with clear water, only green onions, mushrooms, medlar and ginger are allowed to be added for simple seasoning.
The picture comes from the documentary "Boiling Hot Pot"
After boiling, "Shang Nao" and "San Fork" appeared first. With the crackling of the pot wall, the soup whirled and jumped, and the soul sealed in the hot pot in the previous life was about to be lifted up.
After entering the water for a few seconds, the thin grassland mutton changed from bright pink to white. Chopsticks are quickly squeezed out, stained with chocolate-like silky taste, and let you dream back to the grassland in one bite.
The picture comes from the documentary "Boiling Hot Pot"
As for what this dip is, I don't need to say it-sesame sauce, which is called roasted sesame sauce in old Beijing.
As the only partner of hot pot, in addition to sesame sauce, marinated shrimp oil, red fermented bean curd, leek flower sauce and red pepper oil are also unique, showing a multi-dimensional flavor that benefits the public.
After eating, one or two cloves of sugar and garlic and a crisp sesame cake will bring the royal banquet to a successful conclusion.
Recommended restaurant: Jubaoyuan (niujie Head Office): A century-old shop, there is no time not to queue up.
South Sichuan and Chongqing-hairy belly is king, red oil spreads its wings
Sichuan and Chongqing gangs are the biggest gangs in the hot pot Jianghu.
However, in the eyes of mainlanders, it seems that hot pots in Bashu and Chongqing are always confused. For Chongqing people, although it is not lethal, it is extremely insulting.
Chongqing hot pot is the "lever handle" of hot pot in my heart, and it can be called Virgo in hot pot rules. No oyster sauce, no chopped green onion, only rape, dried vegetables and nine squares. Hairy belly, duck intestines, yellow throat, three points, high and low.
The bottom of the butter pot is rolling with red oil, which was started by a chopstick. After a while, the crisp and refreshing feeling made the numb Ouyang Feng reluctant to let go of this overbearing cool, hemp and spicy.
The picture comes from the documentary "Boiling Hot Pot"
And Jiugongge also does its job. First put a handful of shallots and bean sprouts in the four-character box. Others include beef, fresh duck blood and brain flowers. Those that need to be cooked are placed in a cross with a relatively low temperature, and crispy ingredients that need to be cooked for no more than 20 seconds are placed in the middle.
After one operation, you only play fast-break Jianghu flavor.
By the way, remember to order another cup of Wei Yidou milk, and the meal will be finished.
Recommended restaurant:
Dalong Hot Pot (old shop): No.290, Radio Station Lane, Xiaolongkan, Shapingba District, attached with 10.
Maixiangyuan Hotpot (Yin Shi Tianxiang Branch): No.62 Sha 'nan Street.
Buried air-raid shelter hot pot: the first floor of No.92, minzu road, Yuzhong District.
Pipa Garden Shiwei Fresh Hotpot (Nanshan Head Store): Laochang Zhu Jin Village, Wenfeng Street, Nan 'an District
Muhuo Street Hot Pot (Jiaochangkou Branch): No.46 Xinmin Street, Yuzhong District, Attached Four.
I dare not say anything else. 99% of these stores are old shops with a history of over 10. Think about it, if it is a delicious royal hot pot in Chongqing, it will last so long!
The "sheep" in the northwest are never poor.
No sheep can escape from the northwest alive.
Mutton is the king of the meat chain, and the people in the northwest have practiced new magic on mutton according to local conditions and teaching students in accordance with their aptitude. There is no best mutton, only better mutton.
This bowl tastes a little tired.
"Pack ink, pack buns, and quickly disperse (shellfish)"
Mutton foam is the "most tired" food I have ever eaten in Xi 'an, and it is also my favorite.
It was called "mutton soup" in ancient times, and Su Shi, a poet in the Song Dynasty, once said:
There is bear wax in the dragon and mutton soup in Qin.
A bowl of authentic mutton bread in soup is mainly composed of mutton, chopped green onion, vermicelli, sugar and garlic. It can be said that the material is heavy and mellow, the meat rotten soup is thick, fat but not greasy. The steamed bread used is called "steamed bread", one is two, and it is made of nine pieces of dead noodles and one piece of hair noodles.
According to a friend of Xi's, breaking buns correctly is divided into four steps:
Bye: Pick up the bun, split it in two, and then split it in four.
Second tear: tear the bun into two pieces from the middle.
Three-pinch: pinch the steamed bread to the size of soybean grain, which is neither a block nor a powder.
Four shakes: When shaking, see if there are any big steamed buns left in the bowl.
In the chef's place, there are four traditional methods of soaking mutton:
Mouth soup: it tastes mellow, and there is still a mouthful of soup in the bowl after eating.
Dry bubble: the soup is completely sucked into the steamed bread, and it is really heavy.
Go alone: steamed bread and soup are served in two bowls. Break the soup bag bit by bit, and then drink a bowl of fresh soup after eating.
Water besieged city: steamed meat in the center of the bowl, fresh soup around, and crystal clear fans.
Therefore, if you want to eat a bowl of authentic steamed bread, you can't do without your steamed bread breaking skills and the chef's cooking skills. It's a delicious food that is cooked by chefs and diners.
Recommended restaurants: Mahong Snack Paomo Restaurant and Tongshengxiang, especially Tongshengxiang, which is well known to Xi people.
The mix and match style is also good.
Is there anything delicious in Gansu? Do you think of Lanzhou beef noodles first? What's delicious in Dunhuang? Mogao grottoes ... this is really inedible.
Populus euphratica stew cake, donkey meat yellow noodles, wax gourd steamed buns ... these are all Dunhuang delicacies, and I like the bowl of mutton mixed juice in the morning.
Get up early and drink a bowl of soup, and feel refreshed all day!
For breakfast in Dunhuang, people like to cook stewed pork and mutton vermicelli for more than 4 hours.
Tang Xuanzang appeared in Dunhuang murals wearing robes, where pork jumped into the oil pan in the egg cake and turned himself into a "cassock" in the juice.
The picture comes from the documentary Dunhuang, a never-ending Millennium feast.
Tofu strips, cassock, pork balls, vermicelli, fungus and mutton slices lined up and jumped into the bowl, waiting for a fierce scuffle with mutton soup.
After 2-3 times of siege, the ingredients of mutton soup are finally overwhelmed and drenched, sprinkled with chopped green onion of victory, and mutton juice mixed with bloody smell gets into your mouth.
Recommended restaurant: Xiajiahe Juice, a decades-old shop, is also a breakfast shop that locals can't live without.
~~~~~~~~
There are also beef vendors in Zhangye, braised rice in Guilin, fried rice noodles in Xinjiang, the clatter in Liaocheng and the soup in Linyi … I really like it!
Every city has its own flavor, because of different ingredients, different cooking skills and historical and cultural similarities.