Chongqing Beibei is a gastronomic treasure place, whether it is in the main urban area of Beibei, or water and soil, Cai family, Sanxikou, there are good food and their own styles of fly restaurants, in my memory, as long as you forage in Beibei, basically have not overturned.
Located on Xiaba Road, Dongyang Street, Beibei District, this restaurant is a simple jianghu restaurant with a signboard, and you can smell a little old restaurant from the outside! How to talk about the environment, it can be said that there is basically no, the table bench is completely the pulp of the eighties and nineties, but you say that it is a fly restaurant, it has the ability to undertake various banquets, and there is also a private room, which is a bit joyful!
Many old gourmets drive dozens of kilometers here, only for his family's plate of yellow eels. As a delicacy on the table, yellow eel is a good nourishing food for replenishing qi and blood, strengthening muscles and bones. However, now that the market is full of captive eels, it is difficult to buy wild yellow eels. Artificial yellow eels are relatively fat and the meat is not as delicious. His family's eel is the owner's own harvest of field eel, are relatively small, it is said that it was caught in the middle of the night with a torch, with his own made pickled pepper, stir-fried on high heat, crisp and tender, delicious, excellent taste.
Cherry native chicken, chicken is firm, spicy and delicious, slightly sweet and sour, a little cherry feeling. The shop said that the dishes were named after their husband and wife, which felt particularly poetic. Garlic beef is enlarged garlic and shallot white sections fried together, beef is very tender, chewing will have a faint garlic flavor, garlic empty stuttering and slightly sweet.
Now cut waist flowers use more than two kinds of kimchi, red amaranth powder wrapped just right, tenderness is really stunning four seats, highly suspicious slaughterhouse is next door, the pig before the long cry, the next second the waist is brought to the table. The combination of pickled pepper and waist flower is very good, the entrance is fresh and fragrant, and the faint taste of pickled pepper in the mouth is long. The three lines of seafood are decent, and it is estimated that the squid has been replaced by fresh squid, so it is called the seafood three-line! The stir-fried bacon is made of earth pork bacon, the skin is thick and fat, and the cut is also extravagant, and it is very flavorful to take one bite at a time.
Braised fatty sausages are definitely old taste and old craftsmanship. The sugar color is very suitable, and the soybeans are full of hanging pulp. The fat sausage is fresh and handled very cleanly without a hint of odor. The entrance Q bullet is soft and sticky, but it is chewy, and the fat intestine aroma of the mouth when chewing, fused with a faint soy bean fragrance, is mouth-watering!
Dry-roasted crucian carp is a typical home-cooked flavor, crucian carp is roasted crispy on the outside and tender on the inside, the sauce is thick, and the watercress flavor is very soft. Grilled catfish actually does not have a code of powder, but there is no slightest earthy smell, the entrance is pure natural tender, under the blessing of green onion, ginger, garlic, salty and umami taste is vividly expressed, this is the double embodiment of quality and technology!