Wen 丨 Jiang Jiang Lake
Picture 丨 Ginger Lake
Editor-in-chief 丨Jiang Jiang Hu
What exactly is curry?
Most of the Changsha people's earliest contact with curry should be in Thai restaurants, curry shrimp curry crab, and later some Japanese restaurants have launched curry beef, this aroma is charming, spicy and not dry, salty and sweet paste seems to be quite in line with the taste of Changsha people, the key is that heavy and mellow things are most suitable for bibimbap to eat, a few bowls at a time, which once again combined with those who like oil soup bibimbap sand horse people's mortise.
▲ Curry
In fact, everyone knows that curry was invented by Indians, but few people have eaten Indian food, probably because Indian food is too "clean and hygienic".
Thais and Japanese are both learners, but they play well and do not insult the reputation of curry, Thai likes to add some lemongrass fish sauce, and more peppers; Japanese people like to add some puree, sweeter, and less spicy.
Curry is actually a powder of mixed spices, chili cumin peppercorns and so on casually matched, each is different, there is nothing authentic or not authentic, but no matter how to match it will definitely have the taste of turmeric, ginger plants, have a special aroma, can live blood.
▲ Turmeric
For this Tongguan kiln ancient town food festival, I found the famous old Xu family, the old Xujia Beicheng Port is an upgraded version of the old Xujia fish market, the design is interesting, into the store is a sea breeze blowing, known as "Changsha's Maldives", to this harbor culture theme restaurant out of an exotic crayfish, they must do Southeast Asian taste, whether it is Tom Yin Gong or curry flavor in the kitchen to deliberate for half a day, it is estimated that it is afraid of the strong lemongrass flavor in the Tom Yin Gong Some people do not accept, and finally chose the curry flavor.
▲ [Old XuJia Beicheng Port] Tan Rong
Old Xu family North City Harbor curry is their own blend, should be regarded as Thai, spicy is not light, between yellow curry and red curry, the specific how to adjust they did not say, said that told me that may be to extinguish the mouth, I did not ask, anyway can not run there is turmeric has peppers.
Curry has, making shrimp is simple, fry the crayfish thoroughly, put the curry coconut milk together to cook, and finally hook a mustard, so that the juice becomes thick, shrimp meat peeled out wrapped in a thick sauce, it is more difficult to want to be delicious.
▲ Old Xujia Beicheng Port Thai Curry Crayfish
I'm afraid you can't bear the curry at the bottom of the bowl, so I paired it with rice cakes, and the Mid-Autumn Festival went to Tongguan Kiln Ancient Town to ensure that you would scrape the bowl clean.
At the same time as the food festival, there is also the annual Tongguan kiln ancient town Thousand Lantern Festival romantic presentation, light and shadow sound, delicious cuisine, can be called a double feast of sight and taste!
Tongguanyao Ancient Town Borderless Food Festival Event Time: Every Saturday and Sunday from September 10th (Mid-Autumn Festival), to the National Day period (No. 1 to No. 6) from 5:30 p.m. to 11:00 p.m.