Sichuan cuisine has an irreplaceable position in the country, and the shadow of Sichuan cuisine can be seen in restaurants around the country. However, if you want to eat authentic food, you still have to go to Sichuan, after all, local ingredients, local chefs, and local atmosphere are the best experience. There is a saying that "food is in Sichuan, taste is in Zigong", and without too much explanation, I know that the taste of Sichuan cuisine in Zigong will not be bad.
An 18-year-old restaurant in a ravine
In the ravine of Zigong, Sichuan, there is a restaurant that has been open for 18 years. To say that the first feature of this restaurant, it must be hidden deep enough and the road is extremely difficult to walk, in the words of diners to describe it as "eighteen bends of the mountain road", but even if it is such a difficult road, diners have to go, it can be said that it is full every day. The boss named it "Grand Hotel", many people were blinded by these three words, thinking about how they were also hidden in the mountains of the palatial, only to find that they were integrated with the surrounding environment.
The chef is not average
The environment inside the hotel is really not good, typical fly restaurant standards, but the owner's family is very enthusiastic, and now it is mainly a beautiful woman in the business, and the father is a chef to stir-fry. Speaking of chefs, it is not simple, there are many apprentices all over the country, but they and their families run such a restaurant in this deep mountain, as if they are hidden masters in the world. So that diners who want to come to his house for dinner must be prepared, because there are not many parking spaces in front of the door, and if they do not come by car, it is difficult to get a car when they go back.
Hot loin flower
Don't look at this shop deep in the ravine, the price is not cheap. His family's signature dishes are hot waist flower, coriander beef, hot fat sausage, fresh pepper fish eggs, signature eel and so on. Hot waist flower 55 yuan 1 plate, wide oil heat, ingredients poured into the pot at a time, charcoal stir-fry for more than ten seconds can be out of the pot, to the greatest extent to maintain the freshness of the ingredients, the waist flowers are tender, with the taste of the ingredients themselves, side dishes and seasoning complement each other, wrapped each piece of waist flowers, making it more salty in its own taste.
Beef and fatty sausages
Coriander beef 50 yuan 1 portion, people who like to eat coriander are suitable for this dish, coriander is a large portion, beef is not particularly tender, baby ginger to fresh to fishy, three flavors mixed is the magic of the next rice. Hot fat sausage 45 yuan 1 part, fat intestines are not marinated in advance, or after processing clean, with a wide oil to fry the hair dry, crispy skin and pepper collision out of the taste and taste, is the most perfect match.
Eels and fish eggs
Eel and fish eggs need to be booked in advance, the quality of eel is very good, the handling is in place, there is no fishy taste, the cooking is very flavorful, and the taste is tender and smooth. The portions of the fish eggs are sufficient, and the fish roe in the mouth is full of flavor and delicious flavor.
Restaurants opened in the ravine, some people call the ceiling of Sichuan cuisine, and some people feel that it is not good to eat, and the difficulty of adjusting the mouth is something that every restaurant cannot avoid, so choosing the right one is the best.