Xiao Bian once stayed in Jiaxing for a period of time, and the hardships and sufferings at that time are still vivid. Now life is much better than at that time, and now the understanding of suffering will still be different. Remember those warmth at that time! And those lives with food memories.

sour fat cow

I remember working in Hangzhou a few years ago. Once, after the monthly inventory was over, there were stars, and my body was extremely tired and my spirit was extremely lost. At this time, there is also a "small Sichuan" open. I lavishly ordered myself a fat beef with sour soup and a big bowl of rice full of crispy rice. The boss and I knew each other very well, and soon they burned me up. The rice with almost no hot air was filled with fat beef soup, and a few poor "fat" Niu Piao were on it. At that moment, I estimated that I ate about a catty of rice and all the fat beef in sour soup. This is the real life, so real that I will never forget it in my life.

For this memory, I posted a help post on the forum. After being recommended by more than three netizens, I came to this familiar "Wangtao" Friendship Road old shop. Although the scene of "Little Sichuan" full of napkins is very different from here, at least I found the taste of that memory. It's just a little sour, very sour!

A pot of bubbling stone pot sour soup is so passionate and enthusiastic. The combination of red pepper, millet pickled pepper, green bamboo shoots, coriander and fat beef slices with thin paper edges is so attractive. The first bite must be soup, so as to realize the "tension and transparency" of this fat cow.

The slightly whitened soup in the spoon drips into my mouth with temperature. Under the guidance of the natural slope of my tongue, the soup seeps into my taste bud cells radially. I picked up a piece of fat cow and observed that the fat cow was slightly curled in mid-air, just like scalding "big waves" of hair.

I can't wait to put these fat cows in my mouth. You don't need to chew it, and it will soon be semi-fibrous. It's really tender.

I asked the waiter to prepare a bowl of rice to cool there in advance. The temperature of the rice must have reached less than 4 degrees. The outside of the rice is a little hard and some are dry and soft. I sprinkled the fat beef soup evenly on it with a spoon until the soup almost overflowed. The next thing you know is that some are sour, some are sour, and others are fine!

Address: No.22, Youyi Street, Xiuzhou District

Meat is the best in the world

Nothing can hide my "good meat" personality.

in the last four months, although it is the year-end season, I have eaten a little too much. But I have always been obsessed with the "first meat in the world" in the "1921 Club".

if life is only the first time, why be shy. First time, 2 copies!

I remember that day was a big scene for 3 people, with all kinds of drinks flying all over the sky, toasts and worshippers fighting together and pushing cups for a change! A "lady" floated to my side with a dish that touched all kinds of sunshine. "Sir, please make way and serve you. This is "the best meat in the world". I saw a long plate of white jade, neatly arranged on the right side, and pieces of delicious meat. On the left, shredded onion, shredded cucumber, and bread folded into a triangle are stacked in turn, which is also good-looking.

I habitually pick up chopsticks, pick up a piece of bread, open it and put it in my palm. Well, there is some weight in my hand. This cake is neither thin nor thick. It has a texture and does not float lightly. Bread is soft and elastic, so it should have tension, so it is less likely to break when it is used to wrap food. After I put in the onion strips and cucumber strips in turn, I didn't find the sauce. Is this meat very heavy? You don't even need sauce?

I finally picked up a piece of meat and looked at it carefully. First of all, every piece of this meat has been selected, and it is a good pork belly with fat and thin, and all the skins have been removed. Secondly, the meat has an excellent luster. Under the warm lighting, the surface layer is crystal clear, and under the internal reflection of dark meat, the Jiangnan thick oil red sauce is displayed incisively and vividly. The outer layer of the meat is wrapped in a sugar substance. It's like the outer layer of Sugar-Coated Berry, but it's really thin, so thin that you only have a little resistance when you feel it with your heart. Salty, sweet, fresh and fragrant, tender, tough, oily and slippery.

Do you know that when several completely different substances are combined, the bread is light, the pork belly is fragrant and oily, the cucumber strips are refreshing, and the shredded onion stimulates the taste buds? Is this the essence of Leonardo da Vinci's optimized color matching, with strong contrast and extreme overall integration?

After four days of "intestine-clearing running" and two sleepless nights with a sprained waist, my weight finally returned to below 2. It turns out that a bad stomach is the fastest and most effective way to lose weight. This week, I planned to go to a shop in Sanshui Bay to eat Wenzhou "oil residue" and 1921 cakes, but unfortunately the plan was not scheduled. But this homework still needs to be written. Fortunately, I still have a stock, haha!

Address: South Lake 1921

To Thin Cake

In fact, I really like this kind of "full-time food" products. It is simple and simple, and has a very strong "affinity" force. Everything can be matched, even the rich Lord can't show off in front of it. This is like the sanitation uncle who insists hard every day. Whether you are there or not, he is there to repeat his silent support for you. You smile at him, and he gives him the same look.

I've always been to this "Want Want" pie at the west end of Qimeng Road in Moore, south of the Yangtze River, for 4 times. It used to be opened by a middle-aged couple, but this year it was changed to a young couple. I don't know what their relationship is. But the smell continues.

Actually, I'm only picky about pie in one point, and that's "thinness", which must be thin. And the thin one must not burn through the skin. A good pie should be divided into four layers, namely, sesame layer (which requires that the number of sesame seeds must meet the requirements), flour cake layer (ideally, it is the same as the thickness of an egg roll), stuffing layer (no matter what stuffing, it must be independently thinned into a conjoined layer, and sparse scattering must not work), and flour cake layer (the most important thing at this level is that it must be in full contact with the baking cylinder surface, that is, there is no empty shell) And this layer becomes "thin, crisp and burnt" under the "dry frying" of the cylinder body at high temperature.

What I like most about Wangwang pie is the treatment of the stuffing core and bottom layer. I like the onion stuffing.

This store is made of real materials. After the whole onion meat is rolled and baked, the stuffing is like a meat pie, filled with onion fragrance, full of oily flowers, which are still bubbling at high temperature. It looks extremely tempting.

the four layers of the whole pie add up to be still so thin and crisp. I will ask for a half-cut in the middle, because the first bite is the essence of the whole pie. When I opened my mouth, I closed my mouth perfectly with 7% bite force and some inadvertently produced "oral lubricant", conforming to the pleasure of "attacking the city and breaking the door" of my teeth. The top sesame, the bottom pancake, the middle patty and the bottom "egg roll" are almost fragmented in the mouth, and I can't resist it.

In the primary stage of socialism, under the condition of satisfying food and clothing, I think "kindness" is the way for a brand or product to survive. A pie of twenty or thirty dollars is really not as "considerate" as these few dollars. It's just like uncle and aunt sanitation, who are there to provide you with a "good feeling" inadvertently whether you are interested or not.

Address: West of Qimeng Road, Moore, Jiangnan.