Like many delicious Sichuanese, @Min Min Jian Xian always has relatively high requirements for Sichuan restaurants, and does not easily praise a shop that sells Sichuan cuisine.
There is an old shop on his secret food list, which has been open for more than twenty years, and the reputation among the neighbors has always been very good, and when it comes to the meal, it is always full.
The main old-school Sichuan cuisine and the slightly changed new Sichuan cuisine, the amount of dishes is large, the taste is suitable, and the per capita price is only about 60.
In addition, in the store, you can often see customers who bring their own high-end white wine and red wine.
For example, at this table, I brought my family and brought Feitian Maotai to dinner.
After going there many times, this disc is finally willing to share it! Come and see what he thinks of as a good Sichuan dish
Speaking of pot meat, in fact, there are two dishes in their family that look like very much back to pot meat, which are called raw pop meat and boiled pot meat, but the method, ingredients and taste type are different.
And my favorite is raw popcorn meat, without water directly under the pot to explode, wait for the lamp to burst, a handful of ingredients thrown down, the fire is quickly fried, against the incense, hurry to the table.
Raw popcorn meat is really unassuming and unattractive, but after the entrance, the meat aroma is combined with a great ginger flavor and salty aroma, and the mouth is sweet.
Let people be shocked, quickly clamp two more chopsticks.
And the price is almost half cheaper than boiling pot meat, daily meals must be ordered.
Boiling pot meat 68 parts, not cheap, mainly because of the use of black hairy soil pig meat.
The meat is blanched before stir-frying, and the ribs are stir-fried inside, plus special lotus white salt vegetables, and the taste type is completely different from the raw fried meat.
To be honest, just seeing the fat and lean ratio of meat slices, it is slightly resistant.
However, when you eat it, you feel that the fat meat is not greasy, and there is a proper oily feeling.
The best accompaniment to this dish is a bowl of rice.
Pick up a slice of meat and put it in the oil soup, spread it with a few slices of green pepper, a slice of lotus white salt vegetables, a fried tempeh, and then pick it up together and put it on top of the rice.
Then use chopsticks, press the two ends of the meat slices, close them in the middle, stuff them into your mouth, and take a sip of incense.
The slices of meat, green peppers, and lotus white salt vegetables after the oil soup are so delicious that I can't wait for another bowl of white rice.
The ribs stir-fried together are slightly astringent dry, highlighting the meat aroma route, and there will be some air-dried and mature flavors
Having said two of my favorites, in fact, the popular protagonist here is actually a live fish in the large wall of water at the door.
Kill now, once we chose a tender rouge.
Then I looked at the menu and was too frightened to choose, but there were as many as 27 flavors to make.
Then directly order the most distinctive and highly rated, the taste of cowpea.
Fish meat on the table, a large number of cowpeas and sauce have completely buried the fish meat, and do not forget to sprinkle the herbs with broken leaves to decorate.
After the entrance, I have to say that the heat treatment is quite good, fully exerting the unique tenderness of the rouge fish, softly dissolving in the mouth, and blending with the tip of the tongue.
However, it is a bit of a fly in the ointment, did not deal with the "earthy taste" of the rouge, and the smell of the coix was not integrated, you need to bring the mushroom, cowpea, and hang the sauce when sandwiching the fish.
After a few comparisons, I personally recommend the fish more than the rouge recommended by the store.
There is almost no earthy taste, the heat is in place, and the fish is also very tender.
More meat, less thorns, cheaper than half (35 pounds of fish, 98 pounds of rouge), remember to eat fish and choose it
The little partner highly recommends a pocket fish that looks like a squirrel fish, and when it comes to the table, our group is stunned and shouts: This is also too big~
Using sea bass, lychee flavor type, it was probably decomposed into twelve fish pieces, each fish piece added up to a comparison, casually catching up with a palm, simply, big.
A piece of rice bowl that filled their house directly. This pocket fish is not only large, but also the flavor type has won the favorite of the two small partners here on the spot.
With the bite of the teeth, the puff pastry shell of the bubble, the cracking, the sour and sweet taste of the lychee flavor fills the mouth.
Then the gelatinous perch is squeezed out, and the three blend on the tip of the tongue, instantly capturing people's hearts
There is also a dry roasted earth phoenix, which is also a condiment for mountain fish to eat.
Small strips of earth phoenix, directly crisp out a thin layer of caramelized puff pastry shell.
I thought it was all the way to the end, but I didn't expect that the fish meat of the body was tender and soft.
Green peppers, cowpeas, sprouts, meat, peppers, peppers and ginger stir-fried together, spicy salty and sour five flavors blended, absolutely under the rice artifact, can not finish eating also have to pack home.
One is the pork liver fried bamboo shoot slice that was accidentally hit by mistake:
The characteristic is that there are many ingredients, each taste is obvious, and it coexists harmoniously.
Garlic, ginger spicy, pickled pepper and wild pepper slightly sour, garlic seedlings add flavor, green onion stalks release sweetness, like the stars arch moon set off pork liver and bamboo shoot slices.
The soft and tender pork liver is full of compound flavor, the liver aroma is obvious, the taste is rich, and the taste is very good.
Bamboo shoot slices are thin and soft, but with the crispness of bamboo shoots, the flavor and umami taste are very sufficient, and there is no left on the plate unconsciously.
The other is also a very simple looking oil residue lotus white.
The oil residue with skin and flowers, the lean meat is responsible for the meat aroma, the fat meat is responsible for the oil aroma, and the crispy skin is the taste.
The oil residue cabbage must be eaten at the same time with chopsticks, and the water-moist cabbage is dissolved, and the rest is each mouthful of crispy oil, and then rhymes back to sweet and long.
In addition, I often order scrambled eggs from bamboo, and the fungus cap taken off from the head of the bamboo sun is double-freshened together with the egg.
When you enter together, the moisture, crispness and tenderness are intertwined, and a large number of amino acids and umami are released under the multiple tastes.
There is also a rice duck, which tastes a bit like camphor duck drizzled with secret sauce, but there is no problem of over-salty, too heavy and too fat that is common in the camphor tea duck on the market, sweet and salty, the aroma is very good, and the soft meat is fragrant.
The favorite is the side of the meat, the fat is very oily, and the release of oil is just not greasy.
I ate a lot and found some more buggy dishes.
For example, the smoked taste of Grandma's chicken is too heavy, the ginger beef shredded recent ginger is a little old, the bone meat and the special price of red oil ear slices mixed with pig arches, all of which are flat, and there are no memory points~
The shop is not luxuriously renovated, nicely presented. Everything is old-school and unpretentious. The structure is also simple, with a middle lobby and two semi-open large round table rooms on each side.
Sometimes it was full inside, and there were four or five tables outside. Regular customers don't seem to mind the weather either and have a great time eating outside.
The service is also a stable route, the waiter is older, will not randomly recommend dishes, the introduction is simple and concise, and there will be tea and warm towels handed over when sitting down.
In addition to the menu design, the menu design, the name and introduction of the dish, even the corresponding Sichuan cuisine 24 flavor type are marked, so that you can eat clearly. What an old-fashioned seriousness.
Finally, to sum up:
The name of the restaurant is Yu Shi Ji Food Taste Xuan, the name of the shop is as simple as the environment and the presentation, but the internal skills are solid.
Although there are sometimes a few instabilities or minor problems, there is no problem overall. The price is cheap, filling the parity gap of Delicious Sichuan cuisine in Chengdu.
Rice balls ordered attack
Must-order: Yu Ji raw stir-fried meat, boiled pot meat, scented cowpea fish (Qian fish), pocket fish (sea bass), fresh bamboo shoots fried pork liver, oil residue cabbage;
Can be ordered: dry roasted earth phoenix, bamboo belly scrambled eggs, YuJi rice fragrant duck;
More general dishes: special red oil ear slices, grandma chicken, ginger beef shreds, bone meat.
Hidden in everyone's heart, what other delicious Sichuan restaurants are there? Let's swing it.~