I heard that there is a Sichuan restaurant opened by an Anhui chef in a small alley on Jiefang Road, and a jubilant fish with a sauce fragrance is very good.
Pick a cold night and go happily.
Opened in Cylinder Alley. Not to mention this small shop, Cylinder Lane is easy to ignore and miss, which is called dark under the lights.
Looking at the tattered shop in the review photo, I thought the air conditioner would be reluctant to turn on. Before leaving, he also added a small Uniqlo close-fitting down to the big padded jacket. I didn't expect it, I didn't expect the air conditioner to be turned on so much! One foot entered the door, and the cold was mostly gone. Yes, the boss is a good couple, a pair of beautiful people!
There are four or five tables, and the round table is also used to share the table, and the two of them have seven or eight guests, each eating and drinking. I don't know if it's warm in the house, or the wine is warm, all of them are red on their faces, and they don't know the autumn and winter outside the window.
The husband and wife shop, which has been open for 12 years, the proprietress who serves the food is called Wang Yu, and she asked for the name, and the boss is cooking in it, and she only knows her surname Yang. Both husband and wife are from Bozhou, Anhui Province.
The dishes are all cooked by Boss Yang himself
Boss Yang spent his early years in Beijing and learned Sichuan cuisine kung fu from a Sichuan chef for several years. The shop is called Jubilant Fish, so naturally there is a Jubilant Fish first.
Blackfish, grass carp and sea bass are available. I ordered sea bass, which is tender and 8 pieces more expensive than black fish, and these 8 pieces are the price to pay for the pursuit of food.
Live fish is killed and burned, and the guest officer needs to wait for a while, and this moment, twenty or thirty minutes, is also the price to deal with the food.
Nowadays, many restaurants like to take a few fish to greet diners, in fact, two catties of fish, pinch the head and remove the tail, two to eat, three to eat, there is really no fish to eat. It doesn't have to be fancy, just eat it.
My bass, a pound and a half.
The blue and white porcelain pot was held up, and it was very imposing.
The sea bass has fewer spines and more tenderness, and there is no worry about getting stuck in the neck. Of course, if you don't like something too tender, change the fish.
The sea bass is good one by one, and the head and tail are still left to show the whole fish. It is said that the highest level of eating hairy crabs, you can also put together a whole crab after eating. Broadly similar.
The biggest feature is in the fish broth, which is sticky. There is a sauce feeling. It turned out that bean paste was used, no wonder.
Sichuan cuisine loves to use Douban, and the Douban of Pixian County, Chengdu, is the most famous, known as the "soul of Sichuan cuisine".
Pixian bean paste does not have much water, high solid content, a layer of red oil on the surface, and after the sauce is mixed with oil, the whole becomes viscous. Boss Yang put Pixian watercress into the soup, and the soup is also viscous.
The soft clip lightly lifts a piece of fish, and the entrance has the flavor of the sauce and ester, but the spicinessness is not enough. When ordering, the proprietress suggested that it was slightly spicy, and she said that customers here generally eat slightly spicy.
After 12 years of dealing with Hangzhou people, Boss Yang made a light move. The heroes are no longer as spicy as they used to be. If the taste is heavy, it is recommended to add spicy.
Sichuan people use fresh bean paste and dried broad beans to make bean paste. This sauce is ruddy and shiny, with a strong sauce aroma and ester aroma.
Fish flavor, spicy taste, sour and spicy taste, tangerine peel taste, strange taste, among the flavors of Sichuan cuisine, which flavor is also indispensable to the taste of douban. It's just a little bit of a shade.
In Pixian Douban, the Juancheng brand is the most famous.
Ordinary people cook shredded fish-flavored pork, mapo tofu, boiled meat slices at home, eat a hot pot, and take two spoonfuls of Pixian bean paste, which is full of flavor for a while.
In fact, a good Pixian bean paste is best to stir-fry twice in the pot first, so as to stir up a stronger fragrance and make the color more ruddy and beautiful.
As for the dried chili peppers, old tofu, bean sprouts, flour skin, and peppercorns in this pot of fish, there is no need to say more. The soul is on Douban.
Niu Sanxian is also on the table, come to one.
Beef, tripe, beef tendon, garlic sprouts, coriander, vermicelli, Chinese cabbage, stewed in one pot.
Look at this beef slice, how big it is, the deluxe version of beef offal, the nouveau riche in the offal.
The fans are very well chosen, not swelling after two stews, and the fans who don't eat their heads are lean and muscular fans. The beef is all stewed, and it is soft, but it is not served.
This kind of fan can be a brother in the next life.
There is a particular emphasis on what ingredients to add to the stew. Stewed pork, beef, and lamb stew are not the same. Stewed mutton is the most taboo to enlarge the material, because the heat of the mutton floats up, and the strength of the big ingredient sinks down. Beef stew can be put with a little hawthorn. There are two things that must be put in to make fish, one star anise and one garlic, to neutralize the coldness of the fish.
Eat a piece of offal noodles outside, not more than 30 yuan, that beef is pitiful, you have to plan to eat, eat leisurely. It's better to come to his house, order a beef three fresh, open and close, as long as 98 yuan, and then hot bottle of rice wine, you feel that you are the master of Jarer Lane.
How many times can you be a master in life.
The dry pot bullfrog looks at the color of the table next door, it should be good, and I want one. It's really good, I have an appetite at a glance, the bullfrog is finely chopped and exploded to a slight chart, Maillard is full, and it smells fragrant and serves on the table. A big pot, 48 bucks.
Her family doesn't have more than 98 yuan of dishes.
After serving, the dry pot continues to ignite, slowly burn it, the frog legs and frog meat continue to burn, until the leg meat sticks to the dry pot, and then lift the chopsticks to pick the frog legs from the dry pot wall, the most fragrant.
The proprietress wore a mask the whole time and did not show her true face, but her attitude was gentle and enthusiastic, presumably behind the mask was a pleasant face.
The proprietress Wang Yu
After eating, the lights of the three-dimensional garage opposite are bright, by the way, although the alley is narrow, you can park here.
Three-dimensional garage opposite the store
Ganger Lane is sandwiched between Guangfu Road and Zhonghe Road, stepping on Qingtai Street in the south and Jiefang Road in the north, small and long, but inconspicuous. Cylinder Lane was originally not called Cylinder Lane, but Iron Wire Lane. It is said that in the early years, there lived a descendant of a peasant uprising leader at the end of the Sui Dynasty, Wang Ranming, who loved to read, but his home was burned several times, and the book collection was destroyed. Later, everyone talked about it, and it became Jar Alley.
When the old city was renovated, a lot of water tank fragments were dug up from the small courtyards of residents.
The small shop is the brightly lit New Century Hotel
Except for a few walled houses in the north, the alleys are all residential areas, which are refreshing at a glance and not as cluttered as the general alleys, and it is said that many of them are bank dormitories.
These back streets and alleys make people feel down-to-earth and stable, it has a calm atmosphere, how the flowers outside the alley are blink of an eye, it is hidden behind high-rise buildings, living its own small life, things swinging, old wine and eating.
* Jubilant Fish Hotel *
Address: No. 51, Cylinder Lane, Hubin Street
Time: 10:00-21:30
Recommended: Beef three fresh, dry pot bullfrog, jubilant fish, pepper fried chicken gizzard