White meat with garlic paste is a kind of cold mixed vegetable in Sichuan cuisine, but the origin of white meat is in the north. The history of white meat can be traced back to the Song Dynasty, which is recorded in books such as "Tokyo Dream Hualu" and "Capital City Jisheng", and it is also written in yuan ming's "Suiyuan Food List" of the Qing Dynasty that white meat is a dish that northerners are good at. The best of the white meats is the Manchus who eat a white meat called "jumping god meat" when they hold sacrifices.
The history of white meat, from the north to the Central Plains to the south and finally migrated to Sichuan, after the baptism of time finally took root in Sichuan cuisine.
The delicious persistence of the fly shop
The tavern, which has been in operation for 23 years, is full every day, relying on a mediocre kitchen knife in the hands of the hostess. Although the location of the shop is relatively remote, there are no restaurants around, and it is not difficult to find a little careful.
The shop is not big, only a few tables. The hostess was standing near the door, which was her battlefield. This shop is mainly based on cold dishes, the price is more affordable, cold mix vegetarian dishes are 5 yuan, meat dishes are almost 12 yuan, brine duck, cold mix crucian carp, white cut chicken these three dishes are 25 yuan, hot dishes are also between 15 and 25 yuan. The price is not expensive
The sign of this shop, although it is named after the owner's wife's last name and the dish of white chicken, her family's signature dish is more than this one. If you don't believe it, you can see the boss lady's method of sliced meat, only to see her pick up the seemingly flat Chinese kitchen knife, quickly slice on a piece of cooked three-line meat, and a plate of white meat will be sliced in a minute's effort.
Drizzled with exclusive spices, less than 5 minutes before and after can be served on the table, pick up a piece of garlic white meat wrapped in a little spice into the mouth, the unique fat and lean taste of the three-line meat with the stimulation of garlic paste, let you feel the fatness of the meat on the one hand, on the other hand, it is quickly refreshed by the spicy taste buds. Especially with a bowl of white rice, the soul of the person who cooks the rice will burn again.
The spices are all prepared by the hostess herself, and every cold dish is awakening this sleepy summer. Although the hot dishes are mostly home-cooked dishes, there is a dish and a soup that you must try, that is, the only pickled pepper chicken kidney and sauerkraut bean soup that sell for 45 yuan.
Friends who do not eat offal may not understand the charm of this chicken kidney, because the taste of the kidney is relatively heavy, the general cooking method can not suppress its own taste, but the absolute taste of the pickled pepper is perfect, a bite down the chicken kidney in the mouth burst feeling is simply not too cool.
Although the sauerkraut vermicelli soup is also very delicious, the soup will be absorbed by the vermicelli if it is extended a little longer. And this sauerkraut bean soup is also appetizing, and you can also drink soup to the end.
Write at the end
The price of this shop is really close to the people, a person can order four or five dishes easily, but now the weather is hot, if you want to try the taste of his home or go early will be better, because it is late, you can only sit outside the store, temporary seats. If you go in the evening, a few cold dishes plus cold beer are really good choices.