We are @ Maoqi eat, click above "Pay Attention", more Chongqing authentic food! Conscience recommendation, rest assured to pay attention
<h1 class="pgc-h-arrow-right" > adhere to the traditional old taste for many years, Chongqing's classic street snacks! </h1>
Mao Liang Powder, Lai Liang Powder and Wei Liang Powder, and called "The Three Cool Powders of Old Chongqing"! A generation of classic food memories!
In the early 1990s, Mao Liang Powder was founded in 1942, and the plate truck, earth bowls and bowls, and bowls of spicy and fragrant cold powder became the classic memories of countless Chongqing people! (Now it is boss Mao's son who runs it)
A native of Chongqing told us that this cold powder is definitely the most authentic chongqing old taste!
In today's world where various old brands are gradually withdrawing from the "stage" or changing their taste, their cool powder has always adhered to the most traditional production methods and retained a decades-old taste, which is not easy!
The original Xiaomi City, then to the slope of the old Marriott Hotel, to the side of the Jiefangbei 402 station, and finally moved to the fourth floor of Hongya Cave.
This is a real old brand, not one of those fabricated "Internet celebrity old brands"!
If you don't believe me, almost everyone in old Chongqing knows.
This time, let's "meet unexpectedly" in Hongya Cave!
The small shop in Hongya Cave is now run by the son of Boss Mao, and the shop is very exquisite, with simple tables and chairs and benches at the door.
Next to the signboard hangs a golden medal with the inscription: "Top 10 Specialty Classic Snacks"!
The most classic is their rice cold powder, which is still different from our common pea cold powder (rice cold powder, made of rice).
To talk about the taste of this cold powder, the bean mother and child must be added, the cooked oil spicy must be that spicy and fragrant, if you are afraid of spicy, it is recommended to talk to the boss in advance, so as not to eat to make you spicy jump! (It's really super spicy!) ）
The uncle's action of playing the condiment is particularly skilled, a spoonful of various seasonings, evenly poured into the cold powder, the color is rosy and translucent, really pleasing!
The texture of rice cold powder is more solid than that of pea cold powder, and it has the thickness of rice. The taste of the bean mother sauce is also very special, although the order is only slightly spicy, the result is still making me cry...
Listen to the boss's introduction, rice cold powder is used to grind rice pulp, and then use a large pot to boil rice milk, add a little edible alkali, fully increase the toughness of the cold powder, the taste is more solid and chewy, eat it can also taste a slight alkali taste.
Let's talk about the disadvantages, that is, the price is a little expensive, and the portion is small! Ten dollars is a small bowl, completely addictive!
Finally, I would like this craftsman who has spent decades insisting on old craftsmanship and old taste!
Not flowing, not clearly high, a group of "half a can of water" foodies
True and objective reviews, food exploration tips.
Be a media person with attitude and conscience, and recommend more authentic food in Chongqing!
Welcome to follow us @ MaoQi Eat, just want to make a friend with you...