Boiling red soup, tender duck blood, crispy belly, hot and spicy taste... Seeing these words, Chongqing people will most likely think of the scene of sitting at a table with three or five friends eating hot pot. As the weather gets colder, the steaming hot pot is undoubtedly an excellent dinner choice. Today, let's go with Xiaobian to feel the authentic Chongqing old hot pot in Dadukou District - Chen Wangqiao hot pot!
Pure butter pot bottom, specially fried
Walking into the shop with large lanterns hanging overhead, 4 wide benches, and a hot pot table are gathered around a happy "stronghold". Spacious hall, decent decoration, no overly complicated decoration, the focus is only on the hot pot itself.
The most important thing about the hot pot is the authentic bottom of the pot. The bottom of the pot here is really added with a large piece of pure butter, and before the fire is fired, it emits a spicy breath, which causes people to constantly secrete saliva. After the fire is fired, the butter slowly melts in the red soup, and as a variety of freshly fried ingredients suddenly rise and fall, everyone's expectations for the hot pot are also excited...
Storefront environment
"There are absolutely no additives at the bottom of the pot." Zhang Rui, the founder of Chen Wangqiao old hot pot, told reporters that the positioning of the store is to make a pure traditional old hot pot, and the butter at the bottom of the pot is thick and fragrant, relying entirely on pepper and pepper Titian. In order to bring customers the best taste buds to enjoy, pepper, garlic and other ingredients are made of stone pillar red, devil pepper and other good materials, so that the spicy and fragrant pure butter pot bottom, soup red flavor is strong, oily but not greasy, shabu out of the food spicy but not dry.
Different from most machine-fried hot pot bases, the base of Chen Wangqiao's old hot pot is hand-fried by a special person in charge. "The machine is easy to fry the paste, and frying yourself will be more even and more able to grasp the taste." Zhang Rui told reporters that hand-fried blends the chef's years of experience, technology and feel, which is incomparable to the machine.
"The pot is open and ready to eat." With the prestige, the unique fresh and spicy taste of the hot pot after the butter is boiled straight to the brain door, full of peppers and peppers tumbling with the hot soup, the aroma comes with the rising heat, hurry to the self-service seasoning table, dry sauce, oil saucer with your heart, sit down and experience it slowly!
Bloody belly
Specialty fresh ingredients, there is a story behind it
Browse the menu, there is actually hanging dragon beef in the shop! Generally only in the Chaoshan hot pot clear soup shabu shabu, dipped in condiments to eat the hanging dragon beef, with a hot and heavy taste of Chongqing old hot pot what is the taste? It's a little curious.
The hanging dragon chooses the best part of the cow's body, and after the guest places an order, it will be sliced on the spot in the ming file, and the crisscrossing texture is clearly visible, hygienic and fresh. The distribution of fat and tendons makes the hanging dragon's taste rich and full, as long as it is slightly shabu-shabu, it is very flavorful, soft and elastic, slightly chewy, and slowly chews full of beef aroma! The extreme spiciness of the bottom of the pot and the deliciousness of the beef are fused together, and the collision is delicious, and one plate is simply not enough to eat.
In addition to the hairy belly commonly found in hot pot restaurants, there are also precious bloody hairy belly in the restaurant. The bloody belly that has just been served on the table is thin and shiny, and after the ritual sense of "seven up and eight down", the hair belly is soft and crisp and fragrant, and the entrance is melted, and its crispness and tenderness and slag are far beyond the ordinary hair belly. The supply of blood hair belly is very small, and diners who want to eat this bite generally need to book two days in advance.
Qingdao comrades-in-arms fresh squid, just listen to the name of this dish to know that there is a story behind it. This is one of Zhang Rui's comrades-in-arms who heard that Zhang Rui was going to open a hot pot restaurant, and thought that his father happened to be fishing in Qingdao for a living, so he took the initiative to ask Miao to provide Zhang Rui with the freshest source of goods, which led to this dish with a humane taste.
Cook the squid a little, watch it roll up and eat it! Looking at this fresh squid roll, full of fresh red oil, the squid scent comes to your nose. When chewing, the squid is slightly bursting, spicy and crisp, and each bite is a critical blow on the tip of the tongue, which is quite enjoyable.
The store also has a secret brine fresh fat intestine that is freshly fished every day, removing the fat attached to the fat intestine, after cooking in the hot pot, the color is more attractive, the fat intestine sucks up the red oil soup, the meat is firm, the soft glutinous and tough, each bite is worth tasting.
Fallen leaves return to the roots to open a store, hoping to serve the hometown
"After making hot pot outside for so many years, I still want to give back the technology to my hometown." Zhang Rui told reporters that he is a native of Dadukou, from the teenage years old began to engage in the hot pot industry, focusing on Chongqing hot pot for nearly 30 years, has provided fried technical support for a number of well-known hot pot brands, has trained hundreds of students throughout the north and south of the river, achieved many people's hot pot dreams.
Today, Zhang Rui is 41 years old, and many friends have asked him why he did not open a hot pot restaurant in Dadukou? This also triggered Zhang Rui's thinking, he taught so many students, walked through so many places, why did he forget his hometown Dadukou? After some consideration, he decided to open a hot pot restaurant in Dadukou, so that the technology and taste of his traditional old hot pot can also serve his father and fellow villagers.
In August this year, Chen Wangqiao hot pot was officially opened. For the choice of the name of the store, Zhang Rui said that Chen Wangqiao, which means the bridge of the king, also means that this is a place that tells the story of the king, and hopes that every friend who comes to Chen Wangqiao can step on the bridge of the king in terms of career and family.
Snowflake coconut minced ice cream balls
Not only that, Chen Wangqiao's menu is priced according to the surrounding market, and the price of the dishes is very close to the people and very affordable. In addition, there are many intimate small details in the store, such as special tools when cooking brain flowers, directly put the brain flowers inside, and then hang the tools on the side of the pot, without worrying about the brain flowers after cooking and "disappearing".
"As more and more people become aware of the Chen WangQiao hot pot restaurant, I hope that this shop can also become a gathering place for young people, and promote many good relationships like 'Queqiao'." Zhang Rui said.