Those who have read the article of the shop signed miss string shop know that the first skewer of the spicy oil jun landing in Chongqing is more general, so the Chongqing friends are not happy, and the next day they are stunned to take the spicy oil jun "killed" to Xi Street, to eat an authentic Chongqing hot pot recognized by the locals.
The name is strange and interesting, called not hanging, the logo on the door is a fist
Holding the fiery red hook √, let the spicy oil jun who is far away from student life but still feels that he is a young and beautiful girl feels more intimate.
Cold pot of duck blood
Note that a series of knowledge points about eating hot pot in Chongqing are about to appear.
The moment the bottom of the pot appeared, it seemed unusual, the red soup was not yet hot, and the stimulating breath of pepper and hemp was faintly heard. A friend in Chongqing told The Spicy Oil Jun that the reason why it is so fragrant is because of his old oil at home.
Therefore, eating hot pot on the street and seeing the three words "old hot pot" go in to eat, the taste will not be too bad.
After taking a seat, be sure to first come to a cold pot of duck blood, the whole piece of duck blood in a small bowl is cut into thick pieces on the spot, and immediately after the fire is turned on, the pot is immediately under the pot.
When eating, you can't be in a hurry, the meat slices have been shabu-shabu for a few rounds, turn around and eat duck blood, the fresh flavor of the hot pot can fully penetrate the duck blood clots, dipped in oil saucer to eat, not to mention how energetic.
Just looking at the static diagram can't see how delicious it is, so let's take a look at the dynamic diagram. Duck blood clips on chopsticks q bounce like pudding, and the freshness is almost out of the screen!
Oil saucer recommended
Garlic paste, coriander, a small handful of chopped green onions, according to personal taste, add the right amount of oil consumption, balsamic vinegar, and finally pour the soul of the oil dish - sesame sesame oil, that is called a incense.
But the oil dish is still half complete, and when the hot pot is first boiled, the waiter will come over with a colander and ask everyone about their spicy taste. If you can't eat spicy, you will leak out the red oil, peppercorns, and peppers in the pot, and only add half a spoonful of piping hot oil-free red soup to the bowl; if you can eat spicy, you will bring a small amount of peppercorns, peppers and red oil to the bowl.
At this point, the oil dish is really adjusted, and you can roll up your sleeves and eat!
Dishes recommended
The fish is frozen hard, it is recommended to ask the waiter for a four-square grid, and give it a separate grid to let it cook slowly. Cooked until the meat is soft and rotten, fished out, less thorny meat fresh, lips and tongue lightly can separate the flesh and bone, very refreshing.
The same as the consumed fish can be cooked at the same time, of course, it also takes time to boil into the flavor of the brain flower.
Unlike Nanjing, which likes to eat dry dishes (seasoned with chili powder and salt), Chongqing people like to eat a bowl of oil saucer to the end, and the brain flower is naturally eaten in the oil dish.
Because of the spicy and hemp taste, the brain flower has no bad smell at all, eating like a tender, fresh meat flavor tofu, eating half of the brain flower in one breath, and even does not feel greasy.
Looks like a black chicken roll, right? In fact, people are thick cut beef. The flesh has a strong sense of fiber and is more chewy than ordinary slices of meat.
Needless to say, mao belly and snowflake fat cows must be ordered to eat hot pot. The freshness of this stomach can be felt across the screen.
Shabu a piece of hairy belly, seven up and eight down, in order to ensure that the cooked can be rolled in the boiling pot for a few more seconds, the thick belly slice into the oil dish so shabu, bite in the mouth crunchy crunchy, only hate can not eat the bowl at the same time, while shabu a second slice.
Duck intestines, like hairy belly, are the most suitable ingredients with heavy oil to go to their fishy taste and promote their deliciousness.
Unlike hairy belly, duck intestines can be hung in a colander and cooked one plate at a time. When ripe, eat several intestines in one bite and enjoy it.
As a highly compatible seafood ingredient, shrimp slippery is naturally one of the indispensable meat dishes on the table.
The waiter's shrimp slippery technique is very beautiful, clean spoon in the hot pot rolling, it is not easy to get shrimp slippery, can ensure that a bowl of shrimp slippery is scooped clean, not a little wasted.
Cooked shrimp is smooth and tender without losing its umami taste, and it is worth eating.
Pot bottom recommended
As long as you do not use the spicy pot shabu-shabu dishes to cause the spicy need to be on the water shabu-shabu, then it is recommended that as long as you can eat some spicy are on the bottom of the spicy pot, hot pot, eat that spicy and refreshing ~
To sum up, the old hot pot that does not hang up is definitely an old hot pot worth eating in Chongqing, and the one that can think of a year after eating a meal.
The hot pot shop is not far from the Sichuan Academy of Fine Arts and the Luo Zhong Art Museum, after eating the hot pot to go around a circle to consume food, to dopa shi dopa shi ~ ~
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Graphic | Koga
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