Most of the diners who have eaten zhong shui dumplings choose state-run brand restaurants, and the grassroots scattered in the folk dare to carry the bell dumplings, which is a rare shop, especially the brand of Chuan Chuan. This noodle shop chain in Chengdu caught my attention.
Let's not talk about the taste of Zhong Shui dumplings, just look at the cards in his family's row, let you can't help it, this is Chengdu.
He Changchang, who has repeatedly appeared on satellite TV, is the third generation of Zhong Shui Dumplings, he has a traditional adherence and unique insight into Chengdu famous snacks, in his view, the reason why Chengdu famous snacks including Zhong Shui Dumplings can flourish and be loved by the general public is inseparable from its two characteristics of good quality and low price and unique flavor. The meat filling of The dumplings is pure meat filling, the flour is deeply fermented without any fermentation reagents, and the seasoning is also a very difficult to adjust salty and sweet compound taste. Spices are adjusted according to the change of seasons, and the mysteries are endless.
Zhong Shui Dumplings began in the nineteenth year of Guangxu, the founder Zhong Shaobai, the original name of the store was "Xie Sen Mao", in 1931 began to hang out the "Lychee Lane Bell Dumplings" signboard. In terms of materials, the main difference between it and the northern dumplings is that it is all stuffed with pork, no other fresh dishes, and it is drizzled with special red oil when served, slightly sweet and salty, and it is spicy and has a unique flavor.
Because the long-term stay in the mouth of the bell dumplings taste mostly from the state-run restaurant, Fu Yi catchy this so-called "Chuanchuan" dumplings, there seems to be a feeling of copying everyone's posts, salty and fresh is still there, back to the sweet jump fierce, grace and luxury in the lack of a noble temperament, it is no wonder, in the folk for a long time, the craft needs time to consolidate.
However, this flavor of the wild fresh pepper cold powder has made a new meaning, or it is the "sad cold powder" that Chengdu is familiar with, with the old Zhong family's base material blending kung fu, so that the taste of customers moved by the eyes, spicy stimulation, full of fragrance.
Chengdu's "sweet water surface" and "bell dumplings" between there is a tacit understanding of taste, compound salty and sweet, complex layers, the taste in the sense of taste groping collision but not transgression, as if the characteristics are prominent, but can be abruptly stopped, in the mouth of diners moist and soft ironing, sweet and comfortable.
The rest of his family's delicious food is looking forward to the next tasting. Oh, and this shop is in Joy City. At present, his family's various stores are sprouting everywhere and blossoming everywhere, and the southeast, southwest, northwest, and middle have become a burning trend in Chengdu. This is the store with the highest customer satisfaction. Standardization, not only the ratio and control of materials, but more importantly, the training and quality of people, otherwise, there will be no uneven business and mixed praise. "Xie Maosen" we look forward to the maturity of the camp step by step.