Restaurants that are delicious must need to queue up, restaurants that do not need to queue, are difficult to eat and expensive. Compromise, go to the food street on the first floor to solve, but just a little can't swallow this breath.
This is the annoyance and entanglement of everyone visiting the mall.
@Yijun said that the first thing he does every time he visits the mall is to go to the restaurant and take the number. Take a look at the "delicious don't wait" for a while, and when you arrive, you will rush to it.
It's a bit humble.
But if you look a little farther a kilometer, you will find that the outside world is also bright and green. Within a kilometer radius outside the mall, in fact, some good catering snacks have been derived.
Starting today, the new series of the big list, "From Mall to More", will be updated from time to time.
We will be walking around the mall, looking for a good flat to eat and drink. By the way, look at these bosses, whether they are rubbing the heat of the mall, or they have hard skills.
The first phase, walk towards the East Gate landmark MixC.
The second phase of the MixC was erected, and the four venues were piled up, but they were still in the same place, and the foot poles were broken. And Runjie, across the road, was suddenly busy, posting recruitment.
The boss here may be a little puzzled, whether it is the gold that shines, or the fish that has slipped through the net.
This hidden corner of the Hidden Dragon Crouching Tiger, from the Xinjiang lamb skewers to the Shijia po black chicken rice noodles, has always been a place of heart water, but aside from these remarkable, we have eaten it again.
Bald strong grill
If you want to see Bald Strong grilling for you, you can come to Bald Strong Grill.
The name sounds like rubbing heat, but take a look at the boss himself, "Go and shoot the live-action version of the bald head strong." Can't say it's unrelated, but it's really exactly the same.
Bald Head Qiang sleeps during the day, and only opens the door in the dark when the sun sets.
The taste of the bald strong barbecue is certainly not very amazing, but it belongs to the category of delicious barbecue downstairs. There are many kinds, the dishes are fresh, and the freezer is pushed open and clean.
The most well received is pork belly. Half fat and thin, roasted and nourishing, eat it while it is hot.
Chicken skin is also my must-order, dry and fragrant, with a little burnt edge, more chewy. Chicken skin and pork belly, very addictive, not oily, and flavorful, sprinkled with sesame seeds will be more fragrant.
Chicken wings are also delicious, and the spicy taste is very appropriate. One bite down to burn the tongue, there is a burst of carbon fire.
The recommended vegetable type is to roast eggplant, grilled directly on a plate, the eggplant is lightly soaked in hot oil, spread with crushed garlic paste with folded ear root peppers, a chopstick down, satisfied to take off.
Potato chips are a little disappointed, although they are also crisp, but maybe there is too much material, and it is a little salty to take a bite.
Bald head strong anyway is the style of food stalls, their own people can go to eat, feast friends do not have to. The per capita consumption is about 60, sitting on the side of the road, punching a little shell, blowing a little wind.
Helmet boy
The helmet boy bought one when he didn't want to eat, and instantly opened his appetite.
Alongside so many restaurants with heads and faces, helmets and helmets are not worth it at all. The boss came late and collected early, not ostentatious, nor shouting, "after nine o'clock I want to eat, it is already closed."
The pot helmet pays attention to a crispy, and the helmet boy knows this well, crunchy, and roasted, full of sesame seeds.
One bite down to drop the slag, you need to pick it up by hand. Crispy, but not exactly hard shell, inside a layer that still bites the texture of the noodles, hot baking, accompanied by a little pepper.
The pot helmet alone is also completely in place.
This family's meal speed is not fast, because every dish they mix is freshly mixed.
More points are cold powder pot helmet, spinner cold powder drizzled with red oil, simple and refreshing, smooth and spicy. The pot helmet is wrapped in cold powder, the taste is particularly summer, and I want to drink a bowl of porridge.
I personally prefer ear slice pot helmets.
The ear slices are mixed quite well, the ear slices are very beautiful ear slices, cut thin slices, add cucumber shreds and carrot shreds, and mix them out crystal clear. No sprouts, thank goodness.
The taste is spicy sweet and sour, not heavy, but very flavorful, sour and spicy, but also feel sweet. The more I tasted it, the more I couldn't stand it, and I called out to the boss to mix an ear piece for me to go home and eat.
The boss was shocked, "The menu did not have this, I don't know how to charge", but I still mixed it under my soft grinding and hard bubbles, and I saw that there was a cold skin and urgently added a copy, soft and sticky and flavorful.
Knot skewers of incense
The skewers of knots have always been the treasure of @front teeth, and you have to come to eat them from afar.
The knot skewers opened in 16 years, and the business has always been tepid because of the opening of the second phase of the MixC. Suddenly there was a need to queue up, and the boss was flattered to hand-write the number plate.
This shop is open in the corner of the second floor, so long a ladder, climb also have to climb to eat.
The name is Knot skewers, but I don't love knots at all. Always rushing to the freezer, only to take the beef one by one, "I take one, and the grandmother will make up another one immediately."
The beef at this house is not fancy, it is pure beef, the yard is very tight, and it takes half a day to pull.
But the taste of the pot comes out, the beef is tender and tight, and the bite is like eating beef grains. The name is spicy beef, but it is actually spicy taste, not heavy, just right.
Especially wrapped in a circle in the oil dish, coriander millet spicy garlic grains superimposed, the tension is obvious.
@Front teeth Love the original soup dish, dry sauce must also be the icing on the cake, she said, "beef is very real, small county liver is still crispy", potato lump is also her heart love, "stretchy rake sticky".
The overall taste is a bit like an antimony pot skewer, which is the feeling of the old-fashioned Chengdu skewers, not heavy spicy, and emphasizes a "fragrant" word.
It is very suitable for people like me who can't eat spicy and want to eat something spicy, and I love to cook loofah in it. The only point of pain is that even when the fire is turned off to the minimum, the soup must always boil.
Yang Sanjian beef
Yang Sanwei is now a household name everywhere, but few people know that the seed is on this street.
The main store, but not at all grand, mixed in the middle of the bun shop and pork liver noodles, @ Director Peng thought it was a sour and spicy powder. But as soon as he stepped in, he was shocked by Yang San's momentum.
The five big words on the wall, "Do it beforehand", feel like being trained by the military, and dare not leave a single piece of rice in the bowl.
Eating here in Yang San's wife, there will indeed not be a single piece of rice left, because it is really too much to eat.
Stilt-foot beef, must order. The beef is thinly sliced, smooth and tender, but it does not crumble, and it is tough to bite down. The celery is pressed fishy, the cabbage is base, and the beef is refreshing and sweet.
Dip the dry saucer and it's gone.
Crispy sausages are also a must, and even poor people must order a portion. It was only here that Yang Sanxiao first met that the crisp intestines were the milk intestines of pigs. The crispy sausages are fried crisply, the lotus root is diced and spread over the pepper.
It was so delicious that I turned the plate over and the dregs had to be selected to eat. Go early, this dish is often out of stock.
Under the rice artifact, blood Wang must place an order, cheap and delicious. "After eating blood in this house, I don't want to eat other homes", saying that it is the ceiling of blood wang, and I really have reservations.
Oil and gas full, but not stuffy; soft, but not rotten, really love.
Per capita consumption of about 40, you can eat a meal of authentic beef. Eat meat in large bites, swoop up and eat in bamboo buckets, pick two pickles, order a bottle of Emei snow, and burp.
Eleven flavors of Zigong cuisine
Eleven-flavor Zigong cuisine is also bigger and stronger here, from one façade to four facades now.
Every time I walked by the door, I was a bit spicy to drill into my nose, and then I caught a glimpse of the vegetables on another table ticking. Bright red bowl, and oily and translucent, very jianghu atmosphere.
I haven't been to Zigong, but I said with the Zigong dishes I ate in Chengdu that this family will not lose.
Zigong cuisine in my impression is heavy spicy, so it is relatively rare. And this spicy is also spicy, but not pure spicy, umami and aroma go hand in hand, a mouthful of taste.
Fresh pot rabbit is the signature of this house, but we just don't want to praise, turn around and eat a pepper rabbit.
The amount of pepper rabbit is really a bit solid, the surface looks like there is no heat, a chopstick to open the hemp fragrance overflowing. Double peppers and peppercorns cover the whole pot, and the rabbit is looming in oil.
Take one bite, "so hot, so tender, and without bones," and take another bite, "Waiter, hit the rice."
Pepper hemp, not particularly hemp, is just right with the salty and spicy balance. Rabbit meat, tender but elastic, wrapped in chopped peppers, hidden in bean sprouts with an orange glow.
Hot fish belly, director Peng and I are eating for the first time, "like soft county liver".
But it's also delicious, perfectly interpreting the "tender, crisp, and smooth" three-sided one. The crisp aroma of leeks is matched with the deliciousness of fish maw, as well as shredded ginger and chopped pepper, which is good.
This family will not overturn the car no matter how to order, but each time there are not many people can only eat two or three dishes, and there is a chance to eat small fried pork belly and beautiful frogs.
Don't look down on a kilometer in radius, the ecology here is even crueler than in the mall, and it is replaced quickly.
The fallen tongue dishes take root here, Zunyi shrimp powder is also shouting next to Shi Jiabao, the night bun is simply joined forces with Mianyang rice noodles, and the le sugar ice powder quietly decorates the whole street.
Summer is over locked in the fall, just as hot as the sky.
MixC Run Street
List
Yang San's stilted beef
No. 15, Shuangcheng 3rd Road, No. 16
No. 15, Shuangcheng 3rd Road, With No. 71
No. 15 Shuangcheng 3rd Road with 2nd Floor, No. 188
No. 15 Shuangcheng 3rd Road with No. 146
No. 15 Shuangcheng 3rd Road with No. 198
*Not in what order