Yaoba Street is an old street in Chongqing's Banan District, about 40 kilometers from the main city of Chongqing, and was once the main road across the Yudong Old Bridge. Now there is a new bridge, a new trunk road, Jianhe Road, and a light rail line 3. Next to the auxiliary road of Yaoba Old Street, there is a fly restaurant that has been open for more than ten years, the owner's surname is Han, Lao Han has worked in the state-run restaurant for decades, and after retirement, he will cook at home to entertain guests and collect meals, because of his good craftsmanship, he has gradually made a name for himself, and there are many people who come to eat every day.
There are only two large tables in the store, old-fashioned flower tablecloths with tempered glass on top, although old, but neat. At 7 p.m., a newscast is played on the TV, and the familiar opening moment can pull you back to your childhood. It felt like home, like eating in my own living room.
Old Han only cooks a few dishes, likes to come, does not like to disturb each other, and is comfortable. And you need to make an appointment to eat, do not make an appointment in advance to eat, every day Lao Han is on demand, the ingredients are old Han for decades in the old guys in Yudong Old Street, the quality is fresh and guaranteed.
Lao Han's Mao Blood Wang is 200 yuan a piece, which is almost the most expensive Mao Blood Wang on the market. And there is no sea cucumber abalone, no shark fin grouper, just pork liver, meat slices, tongue, eel, rat fish, lunch meat, hair belly, fish fillet, duck blood and other common ingredients, but also with some bean sprouts, green onions, konjac, beans, lotus chips, cauliflower and other side dishes.
But when the 200 yuan a piece of Mao Blood Wang is on the table, you know why 200 yuan is the reason, it is really a big pot! A portion of Mao Blood Wang, packed in a porcelain bowl the size of a washbasin, very domineering!
There are many kinds of spicy in Chongqing, but many are dry and spicy, eating it from the mouth to the stomach, and then spicy to the buttocks, especially some eat to the back, the mouth will be spicy and bitter. But lao Han's hairy blood here is spicy, and it is the kind that is refreshing and not spicy. The ingredients are tender, the soup is bright red, the juice is thick and thick, very appetizing, and promotes appetite.
Sweet and sour pork ribs are made into kung fu dishes here, ribs are fried in oil, seasoning ingredients add a lot of water, the simmering is dry, the ribs are crispy, the sweet pulp outside wraps the taste of the ribs sweet and abnormal, and the bibimbap with gravy is a must!
Taro chicken is used in native chicken, the meat quality is guaranteed, the fat sausage is treated cleanly, the taste is soft and elastic, the taro is stewed just right, the entrance is soft and sticky, absorbing the umami taste of the soup, hemp and spicy, the more you eat the more amazing.
There are only two people in the shop, the boss and the lady, and everything is done by yourself, so the speed of serving is relatively slow, so you have to be patient!