I heard about this shop for a long time, I have not had the opportunity to go, the previous spring with a friend to go hiking in Jingyuetan, to the rice mouth, decided to try.
Driving from the gate of Jingyuetan to Liuying East Road Qiming Garden, it takes about 15 minutes, the storefront is very small, it is an ordinary snack bar, the decoration is very simple, the explosion is abnormal, there is no empty table at all, there are many queues, the bar gives you a small note with a number, telling you to go out and wait for it, it is estimated that there will be an empty table after two hours, and the aunt who wiped the table also said: "Don't rush to the weekend to eat, don't rush the rice mouth to come." Standing outside, waiting in the car, waiting in various postures, waiting, waiting from noon to two o'clock in the afternoon, the hungry eyes are black.
Finally received a call with an empty table, rushed in, quickly ordered, paper wrapped chicken is a must order signature dish, 28 a plate, not expensive.
Paper-wrapped chicken is native to Wuzhou, Guangxi, selected from local farmers to raise three yellow chickens as raw materials, cut into pieces, with old soy sauce, ginger juice, star anise, fennel, tangerine peel, grass fruit, red grain rice, ancient moon powder and other seasonings and green onion white grains pickled, decorated with a small amount of white wine, wrapped in jade buckle paper piece by piece, and then soaked in peanut oil into the pot. The original paper-soaked cooking method locks in the original taste of chicken and seasonings, so it can keep the chicken tender and smooth, mellow and not greasy, golden in color and aromatic. (The above paragraph is excerpted from Baidu)
I eat it with tenderness, a burnt aroma, and it's better than anything else.
Grilled garlic fried crispy meat, actually there is this way of eating, salty and moderate, the inner grain outside the charred tender, garlic seems to be fried, there is no spicy and crispy hard, can not eat garlic people can eat a few bites.
Bean blossom tenderloin, can you still eat it like this? A new combination of tenderloin and tofu brain, spicy in flavor, slightly larger in oil but delicious.
Soft fried mushrooms are common practice, but the technique is more professional.
Dry sauté cocoon pupae
Pot wrapped meat
His family is fast, do not know a few chefs, this kind of oily dishes are very fast, it is said that the boss is a chef, do not open a branch, afraid of bad taste smashed the signboard, do not know whether it is true or false.
The dish code is very large, the price is moderate, and the people are fewer, don't order more, otherwise you will have to pack.