I've been in love with Simon a bit lately, and the delicious food is simply not too much.
Basically, they have not been hyped, only some old native Mermer uncles like to go to some shops.
No, there are 2 cold dishes that have been in my hand for almost 1 month.
One is a cold-mixed rabbit with a "lychee flavor" from Chongqing.
One is a veteran pickle shop that has been open for more than ten or twenty years, selling out early at 4 or 5 p.m. every day, and queuing up at 2-3 o'clock.
It is true that It must be shared.
Today is another delicious day.
This house claims to be in line every time you go to buy.
The soup was left to the cold powder, and it was impossible to buy it late, and the business was good enough to explode.
As soon as I heard this, I ran through the city for more than 30 kilometers in two consecutive times to buy it.
Half a.m. after 3 p.m., I saw that some old super brothers were queuing, and I felt that they and the boss were already very familiar, and the gang felt stable.
By the time I got the number, it was already number 131.
The shop is not large, 5 square meters of place stands 4 concubines and uncles in operation.
There are not many things sold, only cold mix /brine rabbit and cold mix lung slices and pickled duck varieties, each of which is piled up like a mountain to sell.
As for what is written on the menu, such as the brine duck tongue and liver, I want to eat it all by luck.
I bought all the others in one go, and dong big pocket.
The ace product is of course a cold rabbit, when you buy it, you will be asked when to eat, if you want to put it for a few hours, the spices are packed separately.
When you want to eat, just soak it up 1 hour in advance.
It was indeed what I ate as a child, with a huge amount of tempeh and peanuts.
As soon as the red oil was poured out, it was baked around a meter with that aroma.
The rabbit meat is tender and delicate, the earthy taste is well controlled, and it can be eaten with fresh ingredients, which is really good.
Lung slices taste a little different from rabbits, and the soup is obviously much more, not as heavy as oil and gas.
The lung slice is indeed a visible live xuan cut, it is really real, and the uncle has been cutting there non-stop.
When queuing up, I met them all the time saying that their things were fresh and fresh every day, so many old neighbors liked to come and buy them very much.
The numbing taste of the lung slices is very prominent, the cooking temperature is indeed more appropriate, rake but not soft, a little chewy and not qia teeth.
Personally, I really, really like their pickled ducks, and the pickles are so good.
My mother tasted the duck and said that this is a native duck, indeed, the cut noodles look like a thin layer of skin, and the meat underneath is very delicate.
Duck meat has a duck flavor but is not fishy, it is the feeling that you know as soon as you eat it is a duck, it is very fragrant.
It's not greasy or greasy at all, and the saltiness is just right.
I'm really super fond of it.
The brine rabbit is the best one I have eaten the rabbit brine. The rabbit is lean and lean, with fine flesh and no wood at all.
The brine flavor covers the entire skin of the rabbit, completely salty, with a distinct but non-snatching rabbit flavor of the brine, soft and fragrant.
You can nibble on several lumps without dipping the sea pepper noodles in the empty mouth.
Overall, it is worth getting in line to buy a good taste, hin is good.
Chongqing Bishan came to the cold mixed vegetables, into the door to see a big recommendation to join a few words thought it was to make quick money (but I searched, everywhere there is only this one shop hahahahaha).
The shop is very clean, only selling rabbits, and the spices are called rabbits now for you.
Rabbits 68 pounds, 4-quarters of a sale, I weighed three 4/1, almost 2 pounds of look.
After buying 3 flavors of rabbits in one breath, I sighed again, I want to join a family, it is really delicious.
There are three flavors: lychee, medium spicy and special spicy.
My personal favorite is the most distinctive lychee flavor, the clerk explained to me that the lychee flavor is as sweet and sour as lychee, as the name suggests.
Personally, I think it is indeed different from the Liao Ji ah, Red Star Rabbit Ding Heavy Oil Heavy Spicy Heavy Tempeh that we usually eat.
Although it is still heavy oil type, it has more of a fresh flavor of the soup when mixed.
Sure enough, it is sweet and sour, first a rich sweetness, with a throw of vinegar, and then a sudden outbreak of spicy (not spicy tears ha).
Rabbit meat is skinny, the taste is very Q, although it is not as smooth and tender as if it is frozen, but it is really very fragrant.
Rabbit skin and rabbit head separate and blend, gummy taste mixed with tender rabbit meat, and then with sour, spicy and sweet seasoning, hin can be.
Medium spicy and special spicy I personally feel that the taste is relatively less prominent than lychee, and the sweetness is lighter and more spicy.
It can be described as absolute. Without adding any extra spices, soak it up a little and soak it completely.
The noodles are not too oily but full of flavor, and after eating a bowl in one go, I even want to save the seasonings I have eaten once until the next day and cook again.
The above is the 2 pickled and marinated cold mixed vegetables that I recently discovered on the West Gate that made me unforgettable.
Both belong to the kind of small shops that specialize in running once and not regretting it.