Chongqing people like cannabis spicy, the pursuit of excitement, so like a variety of heavy flavors of food. Among the cuisines of Chongqing, in addition to the spicy and fragrant hot pot, the most famous is probably its unique jianghu cuisine. In the minds of Chongqing people, Jianghu cuisine can be compared with hot pot and small noodles. The biggest characteristics of jianghu cuisine are "soil", "coarse" and "miscellaneous". "Soil" means that jianghu cuisine has an extremely strong local atmosphere; "coarse" means that the jianghu has a rough and bold temperament; "miscellaneous" means that jianghu cuisine has an eclectic "hybrid" technique, using informal methods to cook and season, to achieve a surprising and winning effect!
Today we will introduce you to a jianghu restaurant in Chongqing that specializes in spineless crucian carp, and his family is one of the earliest shops in Chongqing to make spineless crucian carp. Although many jianghu dishes have been innovated one after another, the most prominent is the various flavors of spineless crucian carp, which is simply a blessing for people who are afraid of thorns but love to eat fish. His family should use a knife to cut the small spines of the fish body into a truncated section, and then there are only 1 cm of short spines, which are basically unable to eat after cooking, and realize the experience of no spines after swallowing.
This shop is located in the Wulidian Lighting Square towards the direction of Guanyin Bridge, has been open for nearly 10 years, and is also one of the most qualified old restaurants in the Wulidian area! The shop is in the innermost corner of a small dam enclosed by a residential building, and the door is not the kind that can be seen as soon as you look up. There is no parking place outside, there are several parking spaces on the opposite side, parking all rely on luck, next to it seems to have a parking garage in a community, I don't know if it is not open to the public. The store is about 500 square meters, two deep rooms, about 10 tables. The decoration is very date-sensitive, the wooden plank structure, the wall is pasted with old newspapers, and there are many objects with a sense of age. There is a small pond full of live crucian carp and a small arched bridge above. Business is very good, basically every night is popular, in the evening when the meal time arrives, it is full, there is no empty seat.
The restaurant is the main spin-free crucian carp series, but other jianghu dishes are also very good, although there is not much choice of dishes, but it can be said that everything is a classic that has been precipitated for many years, the taste is very good, and the price is very affordable, and even the set menu of more than 20 yuan per capita is also available.
His family's thornless carp has a variety of methods, the most classic of which is dry roasted spineless crucian carp! Crucian carp are relatively large, and each plate is equipped with noodles. It basically takes two or three people to eat it before it is finished. Dry roasting is the best taste, crispy on the outside and tender on the inside. Each fish was cut with a knife along the gap of the big spines, and there were almost no small spines, leaving only the large spines on the fish bones, so it was convenient to eat.
Chopped pepper spineless crucian carp is also the signature, the flavor is exerted to the fullest, the slightly thick soup is evenly covered on the crucian carp, fresh and refreshing, soft and long-lasting, but not as strong. Crucian carp with small spines removed is very convenient to eat, lightly dipped in the soup, tasted in the mouth, and the taste is smooth and wonderful. The cold noodles are wrapped in sauce and mixed well enough, and the noodles are served with minced peppers.
In addition to crucian carp, the other dishes are also doing well. The sour soup is smooth and refreshing, the meat is very large, and the flour inside is also delicious. The bowl duck intestine tastes very crisp, that is, the duck intestine is pink and looks a little strange. The net red puff pastry mushrooms are very large, crispy and crispy, and eat both the thickness of the flesh and the fragrance of mushrooms. The most delicious is the roasted taro, mediocre taro, eat fragrant sticky, white oil fragrant plus green onion, fragrant but not greasy, salty and light is just right, suitable for all ages!