The 500- and 600-meter-long Huaxing Street has been transformed since last year, with more high-end hotels and formats suitable for young people, such as cafes, stationery shops, and light food restaurants.
The sun is glaring, and a few rounded colored food trucks on the street give people the illusion of being in Melbourne.
A little regret, an old building behind the old Yutian Hotel, missing.
The list once wrote that the photos taken at that time may be the last few images it left in the world. Jinjiang Theater is still being renovated. The persuasion farm is now mainly a pile of catering and food.
Eating, the oldest qualified, or the thunderous pan pimple market.
This issue of the century-old shop series, almost a hundred years old, we went to Pan Pi Market to eat. Founded in 1925, in another 4 years, Panbiao City will truly usher in its 100th birthday.
Panpiao City, Chengdu people are too familiar, but most of them are limited to——
At 4 p.m., the bun steamed buns in Pan PiAo City were sold, braving the heat, and the mother-in-law and grandfather were still willing to queue; the brine dishes were excellent, and it was worth a special trip to buy, especially when the guests came to the house.
It is clear that they may not have eaten it, especially the Sichuan cuisine in the Pan Pi City Hall. With the idea of developing some new stores for lunch, one day we finally went inside and tried it.
A plaque with the name of the shop hangs high at the entrance of the restaurant, next to the couplet of "a hundred dishes are not as good as cabbage, the meat is not as fragrant as pork", the old photos of the year hanging on both sides of the wall, Sichuan opera actors also dine in Panpi City...
All of them give people the impression of a long history, a crepe of fireworks.
Pan Pi city began with brine dishes, which are the most prestigious. Starting from a small stall with dustpans selling brine nearby, after the founding of New China, in the context of public-private partnerships, Panyi City was nationalized.
The current location is not the original site of Panpi City.
Around 1985, Panyi City moved from across the street to its current location. Not many years later, in the early 90s of the last century, after the rickety second floor was demolished and rebuilt, the layout of panpi market that is seen today is seen.
The big round table, the waiters of the aunts and uncles, a state-run wind swept in. There was a time when the state-run style was not a positive word, often giving people the impression that the service attitude was skim, and the things were not delicious and expensive.
As soon as we stepped into the store, the waiter welcomed us and shouted that baba was appropriate, guiding us to sit and take the menu, and the action was smart. In general restaurants, as long as the waiter brings the menu, it is up to the customer to look through the checks.
Entering the store with a task, after choosing the mapo tofu, the pot meat and the kung pao chicken that we must order on this trip, we didn't bother to look through the menu and asked the waiter to recommend another soup dish.
The waiter's aunt smiled, took a deep breath, and began to report the name of the dish. "Sauerkraut chicken shredded dumpling soup, bamboo cucumber soup, bamboo soup, tomato omelette soup, vegetable soup, bean soup crispy meat..."
It's not a performance, it's a daily operation. This kind of ritualistic painting style is still quite rare in restaurants today.
The waiter's aunt must have thought in her heart, "It may not be which official is checking and wants to knock me down?" The impossible". It's really kind and the business is superb.
In addition to a dried grilled fish, a plate of brine that must be ordered in the market, a multi-leaf omelette soup, and three of the most classic Sichuan home-cooked dishes are the key evaluation objects of our trip.
Mapo tofu, casserole pot, serve up, all around the nourishing boiling, bubbling small bubbles, visible pot gas, more fresh and tempting.
Peppercorns are fragrant, the taste is pure, @ Bai Chan See my tile part does not have pepper powder, be sure to wrap a little.
Qualified pepper powder, tofu with appropriate hardness, such a choice of main materials, is our favorite type of mapo tofu. Visually it looks oily, but it's not greasy in the mouth, and the juice is just right, and @Sweet is most impressed by this.
Tofu + rice, @ Sweet two bowls of rice in a row, is the highest recognition of this mapo tofu in Pan Pi City. A lot of mapo tofu, are flowing in the appearance, the abuse of oil and pepper, like oil soaked tofu.
The spicy taste of the watercress we want is heavier than imagined, and it is indeed very suitable for cooking. In front of foreign tourists, there is no compromise, maintaining the spicy character that mapo tofu should have.
The best companion for returning meat to the pot is lotus white, pepper, or garlic seedling? We asked for a sea pepper back to the pot meat. The color is calm, and the large pieces of fat and lean meat are rolled into a graceful curve.
The meat is fried into a lamp nest, just look at it to know, the master's craftsmanship is stable, the taste will not be bad. Chili peppers are sharp peppers, and the meat slices are roughly the ratio of 6 points of fatty meat and 4 points of lean meat.
The first chopsticks, take the initiative to pick up a piece of fat meat, @ Bai Chan is very satisfied. Moist, fragrant, non-greasy, can make people want to pinch another piece of fat back pot meat, is excellent back pot meat.
The best way to eat the meat should be half fat and half lean meat, add some peppers, eat together, chew and swallow, and then send a mouthful of rice, so that the rice will stain every trace of the remaining aroma of the lips, teeth and tongue.
This chili dish back to the pot meat, not too spicy, delicate with back sweet. Old-fashioned Sichuan cuisine, good at the application of sugar, only sprinkle a little, fresh and colorful. I also particularly like the tempeh inside, which has clear grains and a dry aroma with the sweetness characteristic of beans.
Tempeh, which is well controlled in salinity, is actually not too common.
Relatively speaking, among the three traditional dishes, the Kung Pao chicken in Pan Pi City is slightly inferior.
It is the most traditional and common kung pao chicken, and the dried fruit is peanuts, and it is not replaced by cashew nuts. The peanut rice is strangely crisp, and the chicken is smooth and tender, but the hook is slightly thicker and a little condensed.
The overall sour and sweet taste, I think the taste of acetic acid, is better, there is a kind of vinegar directly poured into the blunt. It is the kind of reminder that I added vinegar oh, do not believe you taste, not I use vinegar in the depth of the seasoning.
@Blowing Wind feels that the sweetness is too sweet, and it is also a very direct kind of sweetness. Probably influenced by @potatoes, now hearing the word "sweet", @blowing wind is also very uncomfortable.
Watercress fish or what other fish? Seeing the dried grilled fish, the less easy to see the practice of fish in Sichuan cuisine, came and went, and we unanimously decided that today's big dish is it.
The practice of dry roasting is now lost in most restaurants. After the fish is initially processed, it is beaten with a double cross flower knife on both sides and fried in a frying pan until both sides are hard. Stir-fry in another pot of oil, and then add the fish you just had in the water.
The juice is collected without the mustard, and the juice is directly burned in a thick and thick way. The meat grains on top, which we call toppings, are the biggest highlight of this fish. The oily aroma of pork grains, the tender flavor of fish, and the red meat and white meat can also be wonderfully combined to add points to each other.
The meat is dry and oily, still fat but not greasy. The fish meat is not so colorful, can not withstand the fine eating, except for the surface layer, the inside is slightly loose, too much moisture, not enough flavor. Probably because it was grass carp that was chosen.
This dry roasted fish is quite troublesome and time-consuming to make. The other dishes we ordered were served quickly, and this fish was served almost at the end of our meal.
In the nearly 100-year history of Panyi City, the sale of Sichuan cuisine to the outside world, the time to do Sichuan cuisine is not very long, probably began in the 1980s and 1990s, with the merger of the same in Huaxing Street, the old restaurant Shi Meixuan joined, Pansheng City's Sichuan cuisine is more confident.
After eating, I really want to review it. Famous things are not delicious, the attitude of the state is general, and they are eaten by foreigners... These are all prejudices in Panpi City. A trip down, but also very relieved.
The marinated vegetables that made a fortune are still the golden signboard of Pan Pi City. The brine aroma is full of sweetness, mild, not dry, and there is no deliberate pursuit of a thick brine flavor. It is rare to feel that it is delicious without dipping the sea pepper noodles.
A small plate of brine platter, rabbit meat, ribs, etc., the food material is different, and the same brine flavor also changes the details. I have never loved a son, I ate one, not fishy, very elastic.
More than 100 years ago, the good brine dish of Chengdu people is this taste. I can still eat it now, and I generally think it's delicious, but it's not easy.
If it is not called a long-established brand, in addition to the taste, Panyi City also inherits the orthodoxy of Chengdu brine dishes. Before the Republic of China, Chengdu did not have a serious shop that specialized in brine vegetables.
In 1922, Liao Zelin opened a pickle shop in Frozen Qingshu Street and named it Hou Dexiang. Pickled products are sold in the winter and marinated vegetables are specially produced in the summer.
Growing up with his father to run a dry and miscellaneous shop, Liao Zelin's understanding of spices is old-fashioned, and the pickles and brines of Cantonese and Sichuan flavors are popular, and the original "onion roasting method".
In 1924, Hou Dexiang opened two more branches. In the old days of Chengdu, catering was divided into major gangs, each specializing in its own business, and did not touch the interests of other gangs. In 1925, liao zelin was elected as the first gang leader of the newly established pickle gang.
What does this have to do with Panyi City? In the same year, Pan piao City was established in Huaxing Street. One of the founders, Mou Maolin, was a disciple of Liao Zelin. Among the partners in Panyi City, there are also Leng Yuanfeng, the owner of Yuelai Tea Garden, and others.
At that time in Chengdu, famous brine restaurants were blooming everywhere, fragrant flavor, shuanghelong, calcined Xuanxuan, Jinshengyuan, and Libin feasts on Shangnan Avenue. Time has passed, the big waves are sandy, and now what is left, Panyi City is one of them.
Perhaps, Panyi City is one of the earliest brine restaurants in Chengdu that understands marketing and knows the relationship. Yuelai Tea Garden used to be the hottest drama nest in Chengdu, there are shareholders Leng Yuanfeng, drinking tea and watching dramas, can it be implanted in the advertisement of Panyi City?
Pan Pi City is also one of the most up-to-date among the old Sichuan restaurants. Marinated meat sandwich pot helmet, into the double Nan Ito sells brine vegetables. In addition to brine dishes, I have also sold noodles for a period of time, and I have constantly opened up new types, and I have tried them out.
What I would like to praise more is that the per capita price performance is also very grounded. Our trip is based on traditional home cooking, and the average person is in his early 50s. If you order two more good dishes, the average person is seventy or eighty.
Update the list of frequented Sichuan restaurants, obviously, there is a location for Pan piao City.