"The sweet water surface is completely wrong now!"
At a small restaurant on Jixiang Street, we happened to meet an old man in his eighties. We talked across the table. He was heartbroken by the disappearance of traditional snacks in Chengdu.
He went on to say, "Really sweet water, you can't add sugar." Now many shops rely on adding sugar to highlight the sweetness. Sweet water noodles should be kneaded until the tendons are kneaded and the natural sweetness is kneaded. You should not add sauce to the ingredients, but sweet soy sauce. Sweet soy sauce is sticky. ”
I understood what he said at once, and with these few words, I also knew that he was a real food master.
Sweet water noodles are a fairly traditional snack in Chengdu. The name sounds gentle, but it tastes mellow and spicy, but spicy with sweetness in it. Sweet and spicy, it is the favorite taste of Chengdu people.
I remember many years ago, I was in the field, every time I think of Chengdu, the first thing I think of is the sweet water, hate can not fly back to Chengdu, immediately rush to the snack bar, Meimei to eat a bowl.
But over the years, there have been fewer and fewer snack bars selling sweet water noodles, and the taste has become simpler. The gourmand is right, a good sweet water noodles, it takes a lot of effort to knead the noodles, but how can the average restaurant spend this effort.
Restaurants don't understand, and diners don't understand. More than one foreigner living in Chengdu once asked me if the sweet water surface was sweet or not. Because they eat the sweet water without peppers. I told them that the sweet water noodles are not only spicy, but also quite spicy. So spicy that I can't even finish a small bowl.
The old man then talked about the triad mud.
"There are also quite few muds now. Sanhe mud authentic previously in the ancient moon hu, when guests want to eat, to a small bowl of single stir-fry. Until it is fried until it is golden brown, so that it is fragrant. ”
I nodded my head when he heard these words. When I was a child, I loved to eat triad mud, but I think about it, at that time, what I ate was not the most authentic triad mud in the eyes of the old gentleman. The three-in-one mud I ate at that time was not a small bowl of single stir-fry, but a large pot of three-in-one mud at the door, and a large pot of three-in-one mud was stir-fried at the same time. Passers-by smelled the smell of oil from afar, and were attracted to seeing a mixture of walnuts, preserved fruits, sesame seeds, glutinous rice, lard, etc. flipped in the pot. Especially if you eat a bowl in winter, you immediately feel warm in body and mind. But now this snack has basically disappeared, too oily and too sweet, and now everyone's taste is completely inconsistent. Only tourist attractions such as Kuanzhai Alley and Jinli still exist. But the method is simple, and the scorched aroma of the sautéed fry is even more empty.
After the old man talked about these two things, he commented on a number of snacks one by one. For example, cold noodles, cold noodles, mapo tofu, etc., he not only understands the tricks of each cuisine, but also knows the changes of these stores.
"I just love to eat, and I loved to eat when I was young. Every month, when I close my salary, I ride a bicycle and eat everywhere. He said with a smile. Closing the salary, in the Chengdu dialect, means receiving the salary. This statement is rarely used by many people now.
The old gentleman spoke elegantly and thought clearly, and although he looked no less than eighty years old, he still had black hair, was cheerful and talkative, full of vitality, and still loved to look around for delicious food.
I think of the generations of Chengdu gourmets from Li Jieren and Che Jie. Li Jieren, who was born in 1891,
Born in 1914, Che Spoke should be one or two generations older than the old gentleman.
But it is estimated that food lovers like this not only love to eat, but also good at eating, eating out of the doorway, there are many in Chengdu folk.
The basic temperament of Chengdu and the love of life are composed of this generation of gourmets.