Located on the side of the road from Chengdu's Tongjin Bridge, near the east end of the Xinercun Vegetable Market, this unknown fly restaurant is a home-cooked Sichuan restaurant that has been open for many years, and even Chen Xiaoqing, the director of "Tip of the Tongue", has visited. Located in the corner of the alley of the city, the river at the entrance emits a foul odor, but it does not affect the diners who are drinking wine with their sleeves rolled up at the door, and the air is filled with the smell of hot pot vegetable oil, the sound of people is boiling, and the smell of fireworks is strong!
The storefront of this store is not very large, the environment is also very ordinary, it is a fly restaurant on the street, but every day at noon and night, customers are full of doors, so that the boss and waiters are too busy. The owner is a very personality person, speaking rough and atmospheric, but directing the operation of the restaurant is still very good, it is estimated that cooking should also be more skilled! Several of their waiters are a few widow-level waiters, with sharp hands and feet and a very loud voice. The service is a bit unexpected, because the owners of the fly restaurant in Chengdu are mostly dragged with two or five or eighty thousand, and the owner of this shop, with the usual chattiness and enthusiasm of the old Chengdu widows, keeps suggesting dishes and eating methods, especially watercress fish, after entering the store, at least six or seven times to order fish to eat, and each table is pushed, really can't understand Ha!
One of the restaurant's best dishes is the large knife waist slice, about this waist slice, Chen Dao described it like this: "The waist slice has no strange smell at all, the hot heat is just right, the lubrication is tender and elastic, steaming, accompanied by overwhelming rotten garlic, and then poured with red oil... The people of Chengdu are so happy! "When the big knife waist slice is on the table, the golden garlic is submerged in clean red oil, and the whole plate of red oil sets off the small mountain-like waist slice in the middle, and the kitchen master even takes care of the edge of the plate to wipe it clean, not pulling down at all, it looks like the color, fragrance and taste are complete, it is very tempting.
Cut the loin into thin slices, then blanch them in boiling water, the heat is well controlled, the minced garlic is stir-fried very fragrantly, and then served with fragrant sesame oil, and then the bean sprouts are used as the base. Pick up a slice, thin and elastic, red oil and garlic evenly hung on the waist slice, directly into the mouth to taste, there is no fishy smell at all. It can also be wrapped with more garlic and bean sprouts, which is also another flavor. I didn't expect that even the hot pot could not suppress the fishy smell of the waist, their family could actually suppress it, no wonder Chen Xiaoqing praised it after eating it!
This restaurant is also very good at making watercress fish, the most distinctive place is that it does not use the traditional oiling method, it is first steamed and then drizzled with fried watercress juice, which appears to be very tender and not oily, the key is that it is also very flavorful. The steamed fish is well grasped, although it is not a freshly killed fish, but the meat is not powdered at all. The sauce is also the essence, the watercress is fragrant, the celery is crisp, the sauce is fresh and sweet, and it is a sharp tool for rice!
Tofu fat sausage is also delicious, there is a strong aroma of Sichuan watercress sauce, fat intestines do not have a bad smell, processing is very clean, is when it is served hot annoyed, eat hot mouth Oh. Back to the pot meat is a little worse, the heat is too fierce, the lean meat part is sautéed to death, too dry taste is not very comfortable, should retain the characteristics of soft glutinous. Hot waist flower portion, the taste is tender, and did not pursue spicy, sauce flavor thick bottom, there is a return of the charm, lettuce selection of tender rods, cut uniform and consistent thin strips, in advance with salt code taste, grab out excess water, rapid frying, and the crispness of the waist slice is difficult to distinguish, very enjoyable and exciting!