The weather is getting cooler, want to eat a mouthful of "hot", fresh soup, red oil, and a mouthful of fat intestines and crispy pot helmets, that is called an addiction, small detective shop today to take you into Chengdu Baijia, to taste the century-old "old qualification" fat intestine powder.
Just walked to the street entrance of No. 153 Xihanggang New Street in Chengdu, looking up, I saw the antique gatehouse of "Baijia Gaoji Fat Sausage Powder", next to the rare town market in the city, there are fruits and vegetables, clothes, and TV videos, and the thick city well smoke and fire are coming. Walking into the "White Family Gaoji Fat Intestine Powder", the old shop that has been inherited for a hundred years is not as simple as imagined, the spacious and bright restaurant is full of people, many of them are old patrons who have eaten for decades, the fifth generation of the old store, Gao Shan, told us, "My grandfather's grandfather was the first of the Bai family to make fat intestine powder, initially we opened a pot at the ancient bridge to set up a stove, and later my mother's generation will carry it forward, and now our store has been open for nearly 30 years." ”
There are many fat intestine powders on the market, but a bowl of "qualification" white family fat intestine powder pays attention to the four words of hemp, spicy, fresh and fragrant, powder, soup fresh, and sufficient material. No added sweet potato flour pulp, pure hand powder to ensure uniform thickness, first boiling water into the pot and then cold water "stir" powder, to ensure the taste of the strong. "In addition to the fat sausage, our soup base also contains large sticks, chicken racks and a variety of spices, and the specific recipe must be kept secret," Takayama said mysteriously. If you eat red soup, Takayama's specially prepared base will allow you to taste both the delicious base and the stimulation of chili peppers. In addition, eating fat intestine powder must be indispensable to the knots and pot helmets. Suo mouth powder, a bite of the popcorn knot and a bite of crispy pot helmet, the superimposed delicacy sublimates in the mouth.
Takayama learned the art of making fat sausage powder with her mother at the age of 12, and now that she has been doing it for 40 years, she has long been alone. The regular customers in the shop are like the old neighbors, always have to say hello when they enter the door, sometimes they don't even need to order, and their taste is clear to Takayama. "Some of the guests, I watched him grow up, get married, become a parent, so I have a lot of affection with the guests." When everyone checks out, she always has to remind a sentence: first scan the Alipay red envelope code and then check out, "Today a guest swept more than ten yuan of red envelopes, basically did not spend any money to eat a bowl of powder." ”
Baijia Gaoji fat intestine powder that has gone through a hundred years of years, in addition to the golden partner of fat intestine powder that must be ordered in the store, there are many flavor snacks featuring fat intestines that are well-known among diners, such as bean soup fat intestines, brine fat intestines, mixed fat intestines, steamed fat intestines... A variety of ingredients to eat, a century-old store has a heritage and more innovation. From the original cooking stove in the green shade of the ancient bridge, to the current spacious and bright restaurant, the taste that diners miss is also passed down from generation to generation, which is the taste of food, the taste of time, the taste of human feelings, and the taste of hometown. In food cooking, between guests, we can hardly tell which one is the taste and which is the feeling.