The tall buildings overlap the streets and alleys of the city, the bells of the Liberation Monument are drowned in the bustling, the Hongya Cave has a new look, the Jialing River Ropeway has been demolished, the eighteen ladders have been reconstructed, and the sticks are disappearing...
Cities have been transforming from strange to familiar, from familiar to unfamiliar, but we must not lose our memory.
From the 6 tables in Shancheng to Liu Yishou, who is now all over the world, at the age of 18, he tried to pick up the past and present lives of Shancheng and built a "slow tour of Chongqing" hot pot theme restaurant under the Liberation Monument and delicious street to tell Chongqing's own story.
01
500 square meters is not large, but it is enough to hide the city of Chongqing
Walk through the noisy street of delicious food, follow the sightseeing elevator straight up to the fourth floor, and then cross to the Liu Yi hand river and lake of "slow traveling in Chongqing".
The entire wall of LEGO bricks solidifies coordinates and time, the hollow and transparent light rail flows as if it has just passed through the building with the changing beams, and the city radio neon sign is staging a spicy story of "Passing Through Your World".
Different time and space are intertwined here, and the past and the future cannot be distinguished. Fortunately, there is a joint code "enter the door to the left, go out to the right, up and down, spicy and spicy", in order to walk smoothly in the rivers and lakes.
The hand-painted manhole covers that appear every few meters may remind you of the manhole covers in "Crazy Stone" that make Huang Bo feel embarrassed, but they also hide a city magazine "Most Chongqing", a manhole cover magazine and a most Chongqing city business card.
The only land passage to Chongqing City, "Tongyuan Gate", is just ahead. The hot pot in the city is churning, and everyone is in full swing; the bricks of the door outside the city are depicted with Mr. Wang Bingcheng's "Chongqing Palm Ancestors" by Mr. Wang Bingcheng, the "King of Chuandong Commentaries", which is suitable for setting up the Dragon Gate Array after tea and dinner.
As the dividing line between urban and rural areas in old Chongqing, the two sides of the Tongyuanmen City Wall are also completely different worlds. On one side is the Yangtze River ropeway that is still running, bright and golden; on the other side is the disappeared Jialing River ropeway, dilapidated blue and white.
On one side is the cave hot pot named "Hotpot Hero", where people who have never known each other are about to restore the old Chongqing one person and one grid "set up to eat". On one side is a rusty steamship by the window by the water, and the Sichuan River trumpet echoes in the ear, and everywhere it passes is beautiful.
Mountains and water meet here, the past and the future are intertwined here, step by step scenes hide the memory of the mountain city, only need a pair of eyes to find, maybe at the corner you will read a piece of Chongqing dialect, maybe 45 ° look up at the sky you will understand the real spicy spirit!
02
Boil the best in the world into Chongqing hot pot
When you have finished measuring the memories of the mountain city, choose a place you like to sit down, whether it is a light rail ropeway or a cave steamship, let the tip of your tongue start on the spot and start a spicy global journey!
Red oil tumbling, spicy overflowing, 18 years of iterative upgrading, Liu Yi's pot bottom power is already pure fire, can maintain a stable taste of "hemp but not greasy, spicy and not dry" in two hours.
The only ingredients that can match the essence of this pot of time are the best and freshest ingredients in the world.
The advantage of Liu Yishou is that there are more than a thousand stores around the world, the overall procurement volume is large, and every kind of food, Liu Yishou can find the place of origin and send it directly to our table from the pastoral pasture.
The natural pasture of Changchun in all seasons is directly supplied
Signature Liu Mao belly
Hairless belly is not hot pot, Liu Yi's signature Liu Mao belly is said to be in short supply. Fresh and direct from the natural pasture of changchun in all seasons, the leaves are large and thick, burrs are numerous, and the toughness is enough.
In order to ensure the freshness of the ingredients, refuse to be hairy, the use of "papain tendering" technology, the collagen and elastin in the hair belly are decomposed layer by layer, after time grinding, amino acids into sponge, hair belly is more brittle and tender.
Surprisingly, the hair belly treated in this way is no longer stuck to "seven up and eight down 15 seconds", even if it is hot for a long time, it is still crisp and tender to chew, and the rich spicy butter carries the smell of green grass, full and refreshing!
Hemp ducks that are ecologically stocked deep in the mountains
Beagle duck intestines
The duck intestines of the ecological free-range duck in the depths of the mountains arrive fresh every day, and after 16 processes such as sterilization, blood bleaching, and ice, they are sprinkled with fresh millet spicy with red and green when they are served, just like the beauty of green fat and red skinny late spring.
A little blanch is slightly rolled up, and when you bite down, it is as crisp and tender as green bamboo, and together with the soup, it also erupts between the lips and teeth, without any feeling of dragging and softness.
Cut with precision to the part with each knife
Beef
Liu Yishou has three recommended beef dishes: spicy beef, sprinkled pepper beef, and a piece of beef, which is made of beef in the niulin position, freshly cut and finely processed.
The uniqueness of spicy beef is that after the peppercorns and chili peppers marinate the beef out of the water, then let go of the dried peppers, when hot, it is taboo to swing, drown in the pot for more than ten seconds, into the mouth of the scorched aroma overflowing, spicy and beef original flavor tactful low back.
The taste of the peppered beef is refreshing and direct. The red, green and green millet spicy intertwines with the tenderness of the beef, like an arrow straight to the throat and brain.
The exquisite point of a beef is the chef's cutting method, which must be cut completely along the meridians. When entering the mouth, the beef is smooth and tender, the butter overlaps with the aroma of the beef, and the rich and full taste cannot be dissipated in the mouth for a long time.
In addition to the above three dishes that Chongqing people must order, it is worth recommending ningbo rice cakes that are as white as snow, soft and slippery, real Hokkaido crab meat sticks without flour, Thai fungus that can be eaten raw, and Zhejiang treasure sausages with wine aroma...
Delicious, full of excitement, I have to complain about why I only have one stomach!
Then for a long time after a long pause in the warmth of the thoughts: the city spit out the old and new, the memory of the building, the taste of food is picked up here, whether it is Chongqing people looking at themselves, or the world people looking at Chongqing, perhaps they should "slow travel" once, experience the past, enjoy the present, and explore the future.