Taste and value for money fly together, this old Changsha flavor fly restaurant is really happy
As a post-80s, my first feeling when I entered this store was a bit subtle. The neon boxes at the ice rinks and movie theaters flickered a bit, and the telephone poles with loudspeakers were plastered with "heavy gold begging" mottled psoriasis advertisements.
The flowing red flag of the inverted triangular red flannel next to the blackboard newspaper was the same as that of the previous class. Posters of Fujiwara Norika and Igon-jing are plastered on the walls, plastic film, and the photography guy from 91 years old has a lot of question marks saying, "Who are they?" ”
The hill next to the freezer is an old-fashioned glass bottle of soda, and when I am in the house, I have a basket of wholesale back to the ice to drink. Red is orange flavor, green is banana, used to be 5 cents a bottle, the popularity is equivalent to drinking milk tea now.
Nearly thirty years later, the old soda here still sells for only 1 yuan a bottle. This incredible price, so much so that I asked the waiter three times, and she answered me three times harder,
The feeling is that everything in this world is changing, only here, let time stop. This memory killing sentiment card, really dripping to play prevarication ~
The name of the shop is "Lard Stir-fried Side Dishes", which is a bit earthy but also approachable. A large iron pot in front of the store is simmering lard on a low fire, making a noise, remembering that when the house was refining lard, I stayed in the kitchen in order to steal a bite of the oil residue that had just come out of the pot.
The beauty of lard, people who have eaten it understand. Although lard is not as tight as it used to be, as long as a spoonful of lard can make a table of rice alive, this is the trick of mother's words and deeds, which is also used to the extreme.
Salted egg yolk eggplant
I found that the name of this dish is preceded by a Changsha place name, this salted egg yolk eggplant is in front of the "North Main Street", I can't help but think of the inventor of this dish - Lu Ge Hotel, in fact, I think it will be more accurate to match "Wenyun Street".
The salted egg yolks are fried until you can hardly see them, and you can only feel the rustling aroma when eating them. The soft eggplant strips are particularly able to absorb oil and taste, and the eggplant fried in lard has a richer and fuller taste, which I like very much. However, people who pursue health may think that this dish oil is still more.
Sauerkraut fat sausage pot
I resist most of the internal organs, only love fat intestines, handle clean without fishy taste is the premise of fat intestines delicious.
This pot of sauerkraut fat sausage removes the fat oil on the inner wall, and it will not be thick and greasy to eat. After the fat intestines have been brine, they are fried, and the heat is in place, without losing the flexible taste.
After a few sips, the wonderful smell of strangeness was in the mouth, and the satisfaction of the fat intestine party suddenly appeared, indescribable.
No matter how dashing the sand yard is, it will eventually be cleaned up by a sharp Changsha tangke. Fat sausage and sauerkraut are like this two in-laws, grease and sour aroma can afford a sentence of the best partner for the next meal.
Stir-fried hollow cabbage in lard
My mom likes to stir-fry side dishes with lard the most, and small dishes without lard have no soul.
Seasonal dishes that have been moistened with lard have a strong aroma of oil, and with just a little salt, they taste sweeter than those fried in vegetable oil. There are also one or two oil residues in it, which can be used as a small Easter egg for this dish.
Pork belly steamed pork ribs
Those steamed dishes that use lao gan mama instead of Liuyang tempeh and dried chili powder are all outliers in my opinion, but fortunately, this pork belly steamed pork ribs are not.
The pork belly and ribs are steamed and melted in the mouth. The bottom of the vegetable shengzi is moistened by lard, and the aroma is thicker. I didn't dare to eat more, because I had the urge to make rice in oil soup.
Sesame oil pig blood
A large enamel is filled with a jar, the aroma of sesame oil wafts far and wide, and the soup is very clear. When I was a child, I was forced by my mother to eat pig blood to "clear my lungs", and now I have found that as long as I do it well, this thing is really smooth and tender and flavorful.
Ants on trees
Ants on the tree, once my grandfather's signature dish, ranged from snacks to big ones. The vermicelli is dried, evenly colored, and it is refreshing to eat, and has the aroma of soy sauce.
No need for complicated practices and innovations, home cooking is more intimate, and the taste in memory is often more surprising to me.
Mustard small seafood
Mustard small seafood, this dish we order to "adjust the taste". The mustard punch is very compatible with the small tubes and flower nails, and the sour and spicy soup is also appetizing, and in a group of lard stir-fry dishes, the taste can be balanced and balanced.
Yang dry soil crucian carp
The photography brother has a straight male insistence and does not like to eat fish, because he hates spitting thorns. When I saw me eating this dish of dried crucian carp, I even said three "I x" and became interested. A plate of 6 fish, he ended up killing half of them.
I specifically asked, "yang dry" means that crucian carp is first salted and then exposed to the sun. After the oil is added to the garlic pepper stir-fry, there is an incomparable salty aroma and tight meat feeling of fresh fish, salty, dry and wet are very delicious.
A thin layer of fish skin absorbs the thick taste, and the fine spines become less obstructive. The addition of lard gives these crucian carp a sparkling "fragrance", without him, it is delicious.
Steamed eggs in oil residue
Fried rice with lard
Lime steamed eggs and fried rice, met with lard, like a sealed rich fragrance is released to the fullest.
A large spice spoon of steamed eggs is placed on top of the rice, and it is quickly mixed and blended. With this bowl, no matter how much I ate before, my body was flooded with primitive hunger.
Crucian carp 29, ant tree 22, sesame oil pig blood 12, lard fried hollow cabbage 10, steamed eggs 15, large fat sausage 79 is the most expensive dish in the store. The average person at the end of the checkout is 40-50 yuan, which is quite unexpected.
Look at the menu, like garlic duck tendon 35, boiled bullfrog 39, flavor flower nail 29, fried chicken 39, sour cabbage fried powder skin 19... I just think that the price is really close to the people, a cover of rice money to eat a small stir-fried dish, this cost performance, can make everyone can afford to invite guests.
Sauerkraut fat sausage pot Yang dried soil crucian carp
Sesame oil pork blood soup Salted egg yolk eggplant
45 yuan
1
There is a sentence written on the menu, "Stir-fry with the lard of the day.". Several signature dishes taste good, not expensive and very good value for money.
2
Lard fried greens, rhizomes are all 10 yuan a piece, soda, cola, beer are all 1 yuan a bottle, the price back to twenty years ago, but the experience has not shrunk.
3
The environment restores the old Changsha street style in the 90s, many details are very realistic, if you have to pick the thorn, I think there is still a lack of a loud waiter shouting in Changsha dialect "Ghost cub eh, not with Lao Tzu to come back to sip rice" ~ ~
4
The shop is not big, but there are private rooms, which is much better than the general fly restaurant environment. Recommend pay attention to the cost performance, like Changsha old taste dishes to come.