"Big pot of vegetables, eating fragrant, green onions and ginger. Guys, let's eat! At 4:30 p.m. on September 15, in front of the "Wang Luo Pig's Foot Dumpling Noodle Shop" opposite the west gate of China Medicine City on Yingchuan Street, Yuzhou City, accompanied by the smug and playful voice of the owner Chef Zhang, the diners in a long line began a gourmet feast of large pot dishes.
The cauldron dish is popular all over the city, and it seems that it has exploded on "Douyin" and other networks since the end of August. Open the mobile phone, the west gate of the medicine city, the west gate of the stadium on Fuxi Road, the east and west ends of Huaxia Avenue, the Four Seasons Flower City, the summer capital food street, the west trade and trade, etc., in more than 30 places in all directions of the city, every day at noon and in the afternoon is a small video of live broadcast of the cauldron dishes, and the long queue of diners in each place represents people's welcome to the cauldron dishes. "Pork belly, shredded tofu with oil, crispy meatballs, Chinese cabbage, eat the same taste of rural hospitality as a child!"
The popularity of the cauldron dish has also become another sign of the hot night economy in Yuzhou. Every afternoon, large pots of dishes are brewed in various places, attracting many diners to come and taste. Some discerning diners will also invite three or five confidants to taste in different places every day to identify the taste differences of different chefs. The scene of long queues serving vegetables and eating vegetables around small tables allows people to enjoy the delicacy of a bowl of farmhouse dishes. "Our pork belly and other ingredients are purchased on the same day, the crispy meat is freshly fried every day, and 13 kinds of main dishes and side dishes are guaranteed to be authentic. A bowl of dishes with two steamed buns costs 7 yuan, and the most sold 300 bowls in one day! Chef Zhang said proudly.
The hot cauldron dishes in the city also began to spread to the countryside. In Wuliang, Guolian, Shundian, Wenshu and other townships, they also began to shout for cauldron dishes on the streets. At the rao noodle shop at the west gate of Yaocheng, a diner from Shengao Town learned art on the spot and was also ready to go back to open one. "We haven't had a divine battle yet, and I'm also ready to open a family and set a fire!"
The cauldron dish has also become a competition for chefs to compete in culinary skills. Each chef shows his or her knack in making cauldron dishes. Your pork belly is well fried and my crispy meat is fried on the spot; Your side dish is cabbage, and I will use potatoes; If you have vegetarian meatballs, I will broadcast live mung bean noodle meatballs and fried them on the spot. The scenes of the open and dark matches are all real guns and live ammunition in the ring.
Now, while making the cauldron dish, someone has begun to innovate new varieties of meat sliced soup. Through live webcasting, each store showcased their culinary skills and sounded their own store signs. The proprietress of the online name "Sister Dan Selling Pig's Trotters" at the Ximen Roast Noodle Shop in Yaocheng broadcasts the production of cauldron dishes from beginning to end every day, so that diners come early at 4 pm every day. "Oh, I opened Douyin to know that there is such a famous restaurant in front of our house!"
Correspondent: Wang Decai
Editor: Zhao Yong Proofreader: Song Shuang
Responsible editor: Dong Zhouxu Final judgment: Song Court