In a small alley near the Flower Arch, there is a jianghu restaurant, the location is very hidden, if it is not deliberately found or familiar customers, the average person rarely knows here. There was a large osmanthus tree at the door, and there were still people playing chess under the tree. On one side of the kitchen, there are several tables in the room, and there are some murals, and outside is a small courtyard dam, bamboo tables and chairs, and two eight immortal tables. When there are many people, you can also sit outside in the shade under the trees. The storefront under the shade of the trees also has a pergola, bamboo chairs and long wooden benches, which is really cool and comfortable for the upcoming summer!
His family specializes in Yibin jianghu cuisine. Raw and explosive fat sausages are relatively rare flavor types and methods in Chengdu, and the requirements for ingredients and heat are very high. Especially the fat intestines, not only is it too troublesome to handle, but the high-heat stir-fry is also a little too old. In the previous impression, I still missed the raw and explosive fat sausages I ate in Yibin. And every slice of fat in his family's raw and explosive fat intestines was removed cleanly, plus all the ingredients were stir-fried in only twenty seconds before they came out of the pot, a plate was served, and the oil at the bottom was also clear and bright. When you eat it, the taste in your mouth is rich in oil, and the taste is soft and chewy.
The belly is fried, the belly, green shoots, peppers and so on are all cut into cubes and fried, and a large plate looks like it is very full. Belly fried out is that kind of crisp and thick, there is a certain chewy feeling, very delicious, plus fried ingredients fresh and spicy, directly dig a scoop into the bowl mixed with rice to eat together, that meat aroma, oil aroma, simply stupid!
At first glance, the boss beef looks a bit like boiled beef without hot oil, but in fact, the taste type is not the same, and it feels like a compound taste of hot pot, impostor, and boiled water. The overall oil and gas is not heavy, the beef is quite refreshing to eat, the feeling of freshness is more prominent, and each piece of beef is thick and tender, with a tendon in the middle, and the taste is super good.
Their family's brine is more promising, it is said that a brine master fu found Pengzhou old brine, direct smell is a fragrant and delicate feeling. A brine duck and a brine brine bone, the duck is very small, this plate is half a piece. The meat texture is very delicate, it is relatively tender to eat, and the skin is very thin. But I prefer the side bones, I heard that it is the bone next to the walnut flesh, the part above the cheek. So it has that kind of part that is between lean meat and fat but not tendon, sticky and sticky super delicious!
Fresh fried beef grains have a feeling of finding beef in the sea pepper, but the beef grains are quite large, very chewy, peppers can eat more than one, some are responsible for incense, some are responsible for spicy, just smell is very layered. The beef has just been imported and tender on the outside, and after carefully chewing and swallowing, the spicy momentum immediately comes up. Next to it is a small half-pear, which is used to relieve spicy.
Cold fighting, like freshly fried beef grains, can also smell different pepper aromas by smelling. The chicken is not woody, the red oil inside is really fragrant and tight, and it also puts celery, green onions and other ingredients, absorbing the sauce, it is very delicious. The surprise is far more than this, eating to the end found that there are actually fried fried dried peanut rice and edamame rice, and edamame rice is really delicious, dry and fragrant, it is simply amazing!