Every time you see the word "picture book", Xiaobian knows that there must be a lot of knowledge points behind it. However, I don't know when it began, the "picture book" has changed the style of painting, from plant pictures and animal pictures to food pictures and breakfast pictures, there are more and more types, and the categories are getting thinner and thinner. Even a common ingredient can give you a subdivision of a "picture book".
Don't believe it, the place we are going to today, we will eat an ingredient from the inside out, from bone to meat. Although it is similar to barbecue in terms of method, it is not a barbecue in the true sense, but a Japanese ingredient. Some foodies may say that it is not unusual to go to a Japanese food store for barbecue. That's the ingredients you don't know about the barbecue here, it's a complete "bird" picture book.
Hmmm ❓❓❓ eat birds? Could it be roasted quail, roasted pigeon? Superficial ~ This bird is not a bird, but a chicken that often appears as a large plate of chicken, boiled fried chicken and other familiar delicacies. Let me slow down, and chicken-related skewers are nothing more than grilled chicken feet, grilled chicken heads, grilled chicken wings and the like, what tricks can be eaten?
There are not many tricks, and the names of the dishes reported from one by one are enough to make you doubt life. Chicken cartilage, chicken diaphragm, chicken neck, chicken oysters, chicken heart edge, chicken trachea, chicken tendons, chicken white seeds... The foot is subdivided into 16 kinds, sighing fine at the same time also wondering, these parts that have not even been heard of, used to make barbecue, can it be delicious?
The first to go out was this chicken oyster, just looking at the name of the dish is already confused, and it is even more confusing to serve it. Originally, the chicken oyster was a piece of meat on the inside of the root of the chicken leg, because it was wrapped in a slightly concave bone plate, very inconspicuous, a chicken only had two symmetrical pieces on the left and right, so it was called "oysters in chickens".
The chicken oysters are not large, and the shell is oily and translucent under the blessing of the barbecue. Compared with the usual barbecue, savage and rough painting style, it is like the work of the little sister Qiao's hand next door, exquisite and with a little tenderness. Biting through the slightly scorched chicken skin, the tenderness of the inside was wrapped in a seemingly innocent juice gushing into the mouth. I can't eat the fireworks of the barbecue at all, but more of the deliciousness of the ingredients themselves.
Chicken heart side, you can literally see how rare this ingredient is. A small amount of meat next to the chicken heart is taken off and simply processed, and it becomes a delicious taste in the mouth of the diners; The tip of the chicken tail, that is, the tip of the chicken's ass. Don't look at the ingredients that sound a bit resistant, but it is tight and elastic to eat, the more chewy the more fragrant, and the oily taste is very impressive.
The next ingredient, the chicken lantern, is the blind spot of many foodies, in fact, it is the egg in the hen's stomach that has not yet fully formed. When grilling, they are carefully worn on a skewer, resembling a lantern carried, hence the name "chicken lantern". Because of the special ingredients, so the special test of the skills of the barbecue master, the roasting time is too long, the flow of condensation, the time is too short and there will be viscera fishy, minutes and seconds can not be lost.
There are requirements for roast chicken lanterns, and there are also skills when eating. With a gentle bump of the teeth, a thin layer of casings cracked open, and the immature flowing egg yolk rushed in, with a unique deliciousness bumping around in the mouth. The taste, like a flowing egg, but thicker and smoother than the flowing heart, after the experience, the tip of the tongue and taste buds can not be calm for a long time.
In addition to barbecue, the most popular dish here is this dish - chicken gizzard Ma Po tofu. The tender and slippery tofu has a different experience because of the addition of chicken gizzards, and compared with the mapo tofu that is often eaten, the taste is sweeter, but the skill of cooking is not inferior at all.
The biggest difference from the kebabs we often eat is that there are two main flavors here, one salt grilled and one sauce grilled. Judging from our experience on the day, salt roasting can better eat the taste of the ingredients themselves. Therefore, the quality requirements of the ingredients are very high, and fresh ingredients must be used every day to ensure a delicious taste. If you also want to feel the tip of your tongue to feel this "strange" barbecue, hurry up and shout to your friends to get up!
- Two or three things to burn birds -
Shop Name: Shiraishi · Yakitori bird roast specialty shop
Address: Zhengzhou City Freedom Road and Minzhu Road intersection northwest corner of the MixC 7th floor (click to navigate)
Consumption: 155 yuan per capita
Phone: 19303888102
Business hours: 11:00—14:30 17:00—01:00 the next morning