Engraved in the memory of Qujiang people
Inherited from life
Variation in three meals a day
Spicy, warm, domineering, long, fast
Cooking can improve freshness and coloring
Stir-frying can increase the flavor and lock the flavor
It's tearful and evocative
The spicy flavor is strong and can dilute the red dust
Spicy and versatile, it can be transformed into infinite mysteries
Where there are people, there are rivers and lakes
The life of the people of Qujiang
It's spicy rivers and lakes
Tongpu Road Lao Chen Baked Cake Fritters are spicy and crunchy, Laodongmen Bun Shop spicy buns are salty and spicy with juice, Lao Mixed Special Fried Buns are crispy and attractive, green onion steamed buns, taro dumplings, mixed with dried noodles......
Qujiang is unexpectedly spicy. If you don't explain to the boss "don't put chili peppers", then the wontons are spicy, and salted tofu brains and dried noodles may also be spicy.
The boss's "careful machine" is mostly hidden in chili sauce. The chili sauce for fried dumplings and fried buns is mostly green and red, with vinegar and acid to neutralize the oil; in the shops selling steamed buns and meatballs, salt is added to enhance the flavor; red oil and chili peppers can add flavor and color to the noodles.
After breakfast, Qujiang people start their day full of vitality.
Qujiang people's Chinese food, "iron chili, flowing water ingredients": stir-fried pork liver with Chinese cabbage, stewed loach with taro, stir-fried meat with shredded radish, fried eggplant in sauce, braised hairtail, braised prawns, braised chicken tips, sauerkraut fish, stir-fried meat...... Chili pepper is versatile, can remove fish, meat, offal, can add color to vegetables, different types, different doses, different combinations, different cooking methods, change all kinds of taste.
Taking the famous dish of Dazhou Town - yellow eel sauce as an example, select small fresh yellow eel and chop it into half an inch into a section of meat sauce. Remove from the pot, heat the oil, green onion, ginger, garlic, Thai pepper, green pepper and dried chili pepper through the oil and stir-fry until fragrant, add the yellow eel sauce to the pot, stir-fry quickly, and match it with soybean sauce. After coming out of the pot, the dishes present four background colors: green, red, yellow, and brown. The hot oil delays the onset of spicy taste, such as the aftermath of liquor, and after a few minutes, a warm and spicy smell spreads from the stomach to the mouth, like ants crawling on the lips.
When night falls, the spicy taste in the pot can best dispel the cold of winter. Hot pot, casserole, spicy hot ...... Hot and spicy, from the stomach to the cheeks and limbs.
From station B up main thief moon club food record
Hot and spicy is also the character of Qujiang people - enthusiastic and hot. Qujiang people treat people with warmth and sincerity. Childhood memories -- the "Ageless Divine Chicken" that came out of "Little Hunan"; the "One Grain Zhi" in Twenty Li has made Quzhou's traditional snack "Three Heads and One Palm" a "good product" for visiting relatives and friends and giving gifts; Gaojia Restaurant, Lotus Hotel, Du Ze Hotel, and Quanwang Mountain Flour Dumplings can be seen everywhere in the streets and alleys...... Listening to the boss's familiar hometown dialect while eating will also cause warm nostalgia.
Hot as fire, vivid and eternal.
Three or five friends just go
Hot pot dry pot two taels of small wine
Sign and skewer to push the cup and change the lamp
Talk and laugh and get drunk
Qujiang is not lonely in the middle of the night: fried skewers, charcoal grilling, pickled pepper bullfrog, golden soup fat beef...... Count the variety, more than breakfast!
Consciousness gradually gets drunk as the night progresses
Lively and bright lights up the streets
Hot and spicy, like fireworks in the world, warm people's hearts
If the rivers and lakes meet
Dried this skewer
Photo丨Jiang Yifan
Editor丨Jiang Yifan
First instance丨Yu Huixian
Second Instance丨Shu Qin
Third trial丨Zhou Zhixian
Warm reminder
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