Xishuangbanna | Man fei long roast chicken
The winter solstice has not yet arrived, and I already want to start counting nine in advance, and I really envy the small migratory birds in the sky that have migrated south. Last year, about this time, we also flew to Xishuangbanna, following the Kunming + Dali trip more than ten years ago, and returned to the south of Caiyun for the first time.
Arriving at the West Shuangjing of Zhizhuang at 8:00 p.m., the original plan was to go to the two night markets of Xingguang and Chaofangchang to forage for food, but I was worried that the place was too big, afraid that I would not find a few target stalls that I wanted to patronize before the end of the market, so I simply chose a facade with a clear address to eat.
"Man Fei Long" probably means "Flying Dragon Village", but different from the domineering name, the decoration is actually very simple and even simple, but it is one of the most successful restaurants in The Village, with a number of branches, the meal has passed but still diners pour in, that must be superior.
It should be a superb roast chicken.
On the right side of the gate is a brick grill, where a charcoal stove with a looming fire is slowly roasting a whole row of chickens, even if it is located in a developed scenic spot, it is still full of the beauty of the plain, if it is a fire pond, it is even wilder.
It was past 9 o'clock, and it was still a non-holiday Tuesday night, but from this pomp and circumstance, we can see how prosperous the restaurant business is, and indeed the customers continue to flock to it, nine times out of ten, they come to roast chicken.
The half-finished chicken, stretched and sandwiched between the bamboo sticks, is shaped like a kite attached to the skeleton of a bamboo stick, but instead of waiting to be released, it is waiting to be placed on the stove for final roasting, and then it is served in a state of juice rushing and fragrant.
Sharp-eyed gourmets should have already discovered that there are a few less accessories on the chicken, and it is a delicious accessory that many old foodies are scrambling to taste first.
It turns out that the wings and claws require different heat, so they are roasted separately. Although cooked individually, unfortunately, the finished product is not satisfactory, and the touch of lips and teeth can instantly sense the dry skin like chicken breast, and the texture is even like jerky.
However, this time in Banna, I did not eat less chicken, wings and feet, perhaps it is a taste that we have not yet learned.
▲ Fortunately, the body and legs of the roast chicken are another matter, the real fine skin and tender meat, the juice is rushing. Of course, it is also fragrant, and the appropriate spices are pickled to only tease the taste buds, and do not cover up the original taste of chicken, and eat us like wooden chicken.
This plate is a roast chicken in a special package for two or three people, two or three bites have been chewed to the bone, eager to come back two or three, but there are still many dishes to be solved.
▲The texture of the grilled three-line and grilled ribs is also crispy and delicious and juicy, which is slightly regrettable that the flavor type is no different from the chicken, which is less surprising and slightly salty.
▲ Grilled fish with lemongrass is another flavor. Banna's standard breed is tilapia, and the Manwhylon is no exception, this one belongs to the medium size that has been encountered in those days.
Previously mentioned in the Article of 1981 String Shop in Harbin that tilapia is easy to absorb the earth odorin produced by cyanobacteria, so in the southwest region where tilapia is often eaten, seasoning is generally heavy.
After the small tilapia is opened, it is cleaned and bright, and the abdomen is placed with mashed ginger garlic, pepper, coriander and other condiments, especially the knotted lemongrass, and then closes the two halves of the fish and clamps them with a bamboo stick, and grills them on the fire.
I thought the little fish would be as soft and tender as the chicken, but it was drier than expected. It is true that tilapia itself is less fat and lean protein is rich, in other words, it is lean and not fat, but the meat is too rough.
However, the seasoning method, "earthy" is completely absent and full of taste, especially like the bundle of lemongrass, the smell is strange and recognizable, but it is not overwhelmingly solipsistic, but it is the finishing touch, no wonder even the naming of the dish also highlights the lemongrass.
▲ Grilled fish grilled meat is over, but there is still steamed meat, wrapped in leaves this is steamed pork jerky. It should be regarded as a close relative of "Bun Roast", but this "Bun Steam" is not burned in the pond, but steamed inside the dumpling.
In addition to pork and banana flowers and other accessories wrapped in the banana leaves, the overall appearance is light but spicy, so spicy that I sweat on the top of my head, but it is quite a meal.
▲ Another rice sharp tool is a water pickle that does not look amazing, sour and spicy, and it is degreased and stagnant. Originally, sticky rice, including pineapple rice made of sticky rice, is easy to produce a feeling of fullness, but a small sip of water pickles, the taste buds are suddenly full of sparks, our stomachs are propped up all the time begging for forgiveness but the chewing muscles continue to be fully open.
▲Full? A huge pot of Dai family rice noodles has not yet been lowered. Unlike the mutton of Zunyi rice noodles, the horse meat of Guilin rice noodles, the yards of Changsha rice noodles, etc., or the various patterns of neighboring Kunming bridge rice noodles, this pot is only scattered scraps, but it is a fusion of plant fragrance, sour and spicy but not heavy.
How unspeakable? Even soup is drinkable. Swelling to death.
The heart is bigger than the stomach, and curiosity drives L to nibble on a mouthful of bud grain, she said that in addition to the sticky texture, there is also a delicious sweetness. We have bought Yunnan flower corn online before, advertising that it is sticky and sweet, but what we buy is only glutinous and not sweet, which seems to be inferior.
L couldn't help but take a few more bites.
▲ Fried pig skin is seen a lot, as far as sydney sandwich shops and Las Vegas grill houses, but cowhide is the first encounter in Banna, but how to eat the cowhide that can be used as an armor-proof knife gun? The beef bubble skin on the menu is fried beef skin, which needs to be removed from the inside and outside layers of raw materials to take only the middle layer, and then repeatedly boiled and fried before eating.
To tell the truth, do not brag about the skin, the finished product is crisp like shrimp slices, and even the taste is a single salty salt.
Beef puff skin dipped in tomato mummy
▲ Fortunately, the set includes tomatoes, which are roasted and peeled, crushed and seasoned with coriander, garlic and different peppers.
The entrance is another kind of sour and spicy, and slightly cool, so it is more refreshing, full of fresh sour and spicy, with beef bubble skin is very good, can be imagined as Dai-style Mexican cornflake + salsa sauce.
It is reported that the local dipping water culture is deep, and all kinds of "mummy" are various, but unfortunately this trip did not meet.
"Man Fei Long" atmosphere is not domineering but the name is domineering, the food is also domineering, this is the impression of the most domineering "two-person package", the amount completely beat us both, in the northeast of the northeast iron pot stew will not be so burst navel eye top breaking the heavenly spirit cover, not to mention the touching price, I really regret not holding the plane meal. And two more.
The first meal of the satisfied and novelty of both the exploding Banna tour, plus two bottles of beer, has completely eliminated the tiredness of the rush! Water ~ water ~ water water!
Address: Bodhi Avenue West Shuangjing Jing Mengzhai Room 5-101
Per capita: RMB 83
PS: Search my homepage for cities that interest you, maybe we've been to eat and write about, and it will suit your appetite. L and A are continuously updated ing~