Cover news reporter Li Yuxin trainee reporter Liu Kexin
"The tomato soup base is spicy, an omelette is covered on it, and it is also 'nourishing' and bubbling with oil, which is really very recommended." Back at the familiar Home of Chengdu, Yang Di talked about food, which was quite out of control.
On September 23, the cover reporter met the newly finished "Punch In! Yang Di, who was recording the work of "Foodie Group". Contrary to the exhaustion of the "hit workers" after finishing their work, Yang Di is obviously still in a state of passion for work. When it comes to Chengdu's cuisine, Yang Di is even more spirited. He loves to eat and can eat, not only has his own Chengdu food map, but also has his own set of "food ways". The National Day holiday is coming, and Yang Di also provides a "Yang Di Food Map" for friends who are ready to travel to Sichuan.
Food has maps
Chengdu skewers are delicious Wenchuan bacon is the most fragrant
Speaking of Chengdu, speaking of Sichuan cuisine, speaking of many people's first impression of Sichuan cuisine is spicy, Yang Di can't wait to "clarify" for Sichuan cuisine: "Spicy is only a taste in Sichuan cuisine, it is matched according to ingredients. In fact, if you contact some Sichuan cuisine, you will find that many dishes are not related to spicy at all, it is just a small embellishment. Like all Sichuanese who are outside, Yang Di does not eat Much Sichuan food in other places, because "if you eat some Sichuan food in other places, the chef will not be able to adjust the taste so well, he will use spicy to cover up some flawed parts, anyway, how to eat is not so authentic."
"I am very excited, and it is a very happy thing for me to return to Chengdu," Yang Di said bluntly in an interview, "After landing in Chengdu the day before yesterday, it was already one o'clock in the morning when I returned to the hotel." But I still went out to eat skewers. Walk to the place where you eat skewers at 1:30, eat until almost three o'clock, and walk another 40 minutes back to the hotel. I was so excited. ”
Program group provided
Compared with Chengdu's hot pot, Yang Di prefers Chengdu's skewers: "Food also has a map, I think Chengdu skewers are more delicious than Chengdu hot pot, and when I get to Chongqing, I prefer to eat hot pot." For example, when I return to my hometown of Weizhou Town, Wenchuan County, I must try the pot helmet. There is a restaurant that has been open for decades, one dish is pot helmet with fat sausage powder, and the other dish is potato sticks, accompanied by Qiang bacon cubes and sauerkraut, which are also things I must eat every time I go home. ”
Rabbit head dipping sauce "conquers" Yan Rujing
Cold mix knot gold is very expensive
As the interview progressed, it was getting late, the streets outside were gradually lively, and the Yang Di food channel on the scene was gradually "hot".
"I used to eat rabbit heads in Dujiangyan, but before I went to a shop in Chengdu, they had a strange smell of rabbit heads, which was so delicious!" For the rabbit head that many people reject, Yang Di also likes it very much. "At that time, Yan Rujing went with me, and she didn't eat rabbit heads, but I said you must try this dipping sauce." As a result, she dipped a lot of things in the rabbit head ingredients to eat. When it comes to convincing Yan Rujing to taste the rabbit head dipping sauce, Yang Di is still a little proud, for his own wit, but also for Sichuan cuisine.
In the interview, Yang Di said that when his friends arrived in a city, most people came to ask themselves where they had good food, as if they were "food radar". As the premise of the "food radar", It is Yang Di's courage to try: "I just want to see what it is, in case it is delicious!" ”
From "acceptable" sheep's eyes and drunken scorpions eaten when recording programs, to "loyal lovers" of rabbit heads and fat intestines, Yang Di said that a little unconventional food can still be accepted. As a fat intestine lover, this time Yang Di also recommended the "brother" of fat intestines, fat intestines. Fat intestine knot is a special food in Sichuan, which is knotted from the end of the large intestine of a pig, and is generally eaten with sweet potato flour, so it is also called "moojie". Compared with fat intestines, the casing of fat intestines is thicker, so it is more chewy, and the pulled up part can retain some of the oil, so it is also more able to let diners experience the rich and fragrant taste. However, compared with the traditional way of eating the knot, Yang Di recommended the "cold mix knot" eating method: "I remember that there was a shop that specialized in eating fat sausages in Shuangliu, and their cold mix knots were really delicious." The knot is also delicious for shabu-shabu, I remember that there is only 1 bamboo skewer on the spicy beef, but there are 6 bamboo skewers on a knot, which is very expensive! ”
As a person who has lived in Chengdu, this time he came to Chengdu with friends who recorded variety shows, and naturally he had to do half of the "friendship of the landlord". In addition to the shops that appeared in the show, Yang Di, the "food radar", also led his friends to eat a lot. Yesterday I went to eat cover noodles, chicken noodles, today I went to eat Huaxing omelette noodles and so on. In a bowl of Huaxing omelette noodles, the thick soup base of tomatoes is accompanied by slightly spicy spices, and the omelette that "nourishes" the oil stimulates people's appetite, which is also a delicacy recommended by Yang Di to friends who are not very spicy.
For Yang Di, to describe Chengdu in one sentence, it must be "good and comfortable". "Even if you walk down the street at three o'clock in the morning, you will think that it is only 10:30 pm. It is very lively, very pyrotechnic, that is, the fireworks of Chengdu and Sichuan, which has created its gastronomic culture. In the interview, Yang Di has always appreciated the ease of Chengdu: "Chengdu people have always been a contented group of people, as long as life is satisfied, this is also a part of Chengdu's leisure and comfort." ”
As a "food radar", Yang Di also has his own gastronomic rule: do not order takeout in hotels, because food must eat its taste and eat its environment. Therefore, Yang Di also recommends that everyone should set aside more than three days when visiting Chengdu, do not rush, slow down the rhythm, and enjoy the fireworks in Chengdu.
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