For example, hot pot, regardless of the north or the south, 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 not and how toppings are, are good as long as the locals are willing to play "Breathing Divine Comedy" with them.
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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 the choice of the whole people. 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, it's ok!
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 flaming stove of slightly curled mutton.
But if you want to experience the royal happiness, it must be Beijing copper pot instant-boiled mutton.
Thick foundation, round belly and plenty of meat are our greatest hobbies, especially those "fat sheep" from the grassland, baa ~
This royal diet, which originated in the Qing Dynasty, is not only expensive, but also very elegant. At the bottom of the pot with clear water, only green onions, mushrooms, medlar and ginger can be added for simple seasoning.
The picture comes from the documentary "Boiling Hot Pot"
After boiling, "Shangnao" and "Trident" take the lead. With the crackling sound of the pot wall, the soup rotates and jumps, and the soul sealed in the hot pot in the previous life is about to be lifted up.
After entering the water for a few seconds, the grassland mutton as thin as cicadas turned from bright pink to white. Chopsticks are squeezed out quickly, with a chocolate-like silky taste, and you can dream back to the grassland in one bite.
The picture comes from the documentary "Boiling Hot Pot"
As for what this dipping sauce 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 outstanding, showing a multi-dimensional flavor that benefits the public.
After eating, one or two cloves of sugar and garlic and a crisp sesame seed 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.
But in the eyes of mainlanders, hot pot in Bashu and Chongqing always seems to be confused. For Chongqing people, although it is not lethal, it is extremely insulting.
Chongqing hot pot is the "lever" of hot pot in my heart, and it is called Virgo in hot pot rules. No oyster sauce, no chopped green onion, only oil dishes, dry dishes and nine squares. Hairy belly, duck intestines and yellow throat are three parts of the world, each with its own advantages.
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 perform their duties. First put a handful of shallots and bean sprouts in the four-character box. Other beef, fresh duck blood, brain flower, etc. The crispy ingredients that need to be cooked are arranged in a cross with relatively low temperature, and the crispy ingredients that need to be cooked for no more than 20 seconds are in the middle.
After one operation, you only hit the Jianghu flavor of fast break.
By the way, remember to order another Wei Yidou milk, and the meal will be finished.
Recommended restaurant:
Dalong Hot Pot (old shop): No.290, Radio Station Lane, Xiaolongkan, Shapingba District, with attached 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
Muhuojie Hotpot (Jiaochangkou Branch): No.46 Xinmin Street, Yuzhong District, with No.4 attached.
I dare not say anything else. 99% of these stores are old shops with 10 or above. Think about it, if Chongqing is delicious, the royal family of hot pot can last that long!
The northwest "sheep" are never poor.
No sheep can escape from the northwest alive.
Mutton is the king of the meat chain, and the northwest people adapted to local conditions, taught students in accordance with their aptitude, and cast new magic on it. There is no best mutton, only better mutton.
This bowl tastes a little greasy.
"Pack ink, pack buns, break up quickly (Bei)"
Mutton foam is the "most tired" food I have ever eaten in Xi 'an, and it is also my favorite.
Called "mutton soup" in ancient times, 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 rotten meat soup is thick, fat but not greasy. The steamed bread used is called "steamed buns", one for two, which is made of nine dead noodles and one hair noodle.
According to Xi 'an's friend, the correct way to break steamed buns 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 kneading: knead the steamed bread into soybean grain size, 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 cooking methods of mutton bread in soup:
Mouth soup: it tastes mellow, and there is still a mouthful of soup in the bowl after eating.
Dry soaking: the soup is completely sucked into the steamed bread, and it is actually served, which is very heavy.
Go alone: steamed bread and soup are served in two bowls. Break the buns in the soup 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 it, and crystal clear fans.
Therefore, if you want to eat a bowl of authentic steamed stuffed bun, you can't do without your broken steamed stuffed bun skills and the chef's cooking skills. It's a delicious dish made by chefs and diners.
Recommended restaurants: Mahong Snack Paomo Restaurant and Tongshengxiang, especially Tongshengxiang, are familiar to people in Xi 'an.
The mix and match style is also good.
What's delicious in Gansu? Is Lanzhou beef noodles your first thought? What's delicious in Dunhuang? Mogao grottoes ... this is really inedible.
Populus euphratica sesame seed cake, yellow noodles of donkey meat, melon and steamed buns in soup ... these are all Dunhuang delicacies, and I love that bowl of mutton mixed juice in the morning.
Get up early with a bowl of soup and feel refreshed all day!
For breakfast in Dunhuang, people like to cook stewed meat and mutton vermicelli for more than 4 hours.
Tang Xuanzang appeared in Dunhuang murals wearing cassock, 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 banquet that never ends for a thousand years"
Tofu strips, cassock, pork balls, vermicelli, fungus and mutton slices lined up, jumped into the bowl and waited for a fierce scuffle with mutton soup.
After 2-3 times of siege, the ingredients of mutton soup are finally overwhelmed, poured thoroughly, sprinkled with chopped green onion, and the mutton soup mixed with bloody smell gets into your mouth.
Recommended restaurant: Xiajiahe juice, a decades-old shop, a breakfast shop that locals can't live without.
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There are also beef stalls in Zhangye, braised rice noodles in Guilin, fried rice noodles in Xinjiang, the clatter in Liaocheng and the soup in Linyi … I really like it!
Each city has its own flavor because of its different ingredients, different cooking methods and similar history and humanities.