A plate of tofu brain flowers, passed down for three generations!
This fly restaurant, which has been open in Tuqiao for more than 30 years, is still overcrowded even if it is pouring rain!
The boss is an old lady in Chengdu, surnamed Wei Ming Defu, decades of Sichuan cuisine exquisite cooking, a person two large iron pots in turn to fry, the flames that came out illuminated Wei's face, the spirit of the appearance, does not look like an eighty-year-old man...
"Wei Xiaomao, I want a portion of tofu brain flower and hot waist flower, I like the taste of your fried too much!"
To say that among the many fly restaurants in Tuqiao, this old restaurant without a sign can be regarded as a "star restaurant"!
Whether it is windy or rainy, local men and women of all ages love to come here to eat a meal, although Wei Xiao is very busy, but still take advantage of the gap in cooking, and the old customers gossip: "Ping Baby, did not go to the sports car today?" Is your old man's health better? ”
Now Wei Xiao has two "good helpers", a middle-aged uncle and a young woman, Wei Xiao is pointing out the Jiangshan on the side, and occasionally comes forward to personally fry a few dishes, behind which stands a large group of diners, everyone is almost clear of water, eyes looking directly at the stove...
Wei's fame is well-known in the local area, most of the customers who come to eat here are rushing to Wei's signature dish, tofu brain flower is a similar to the Chongqing Jianghu cuisine "chaotic chopping wood" flavor, in fact, is the "enhanced version" of Mapo tofu ...
Their shop has no signboard, no menu, diners are invariably consciously queuing, waiting at the stove, the chef stir-fry what dishes love to eat on their own front, basically every dish is worth looking forward to!
The ingredients are freshly prepared every day, and these large pots of rosy, tender and shiny waist flowers in front of them are said to sell five or six pots a day, but you can imagine how hot their family's business is...
The first dish is hot loin flower, which is definitely a good dish for the next meal!
Big hot fried waist flowers, fire and oil, more than ten seconds to fry out of the pot, tender and smooth taste, delicate taste, each piece of waist flowers are tender to play glittering, wrapped in oil soup soup, suck like chewing a few times, the fragrant and oily taste, so that every bite of rice is so tempting!
The second dish of tofu brain flower, Wei Xiao's best dish!
Fresh brain flowers into the soft and delicate tofu, spicy and crisp, pick up a spoon to scoop a few scoops on the rice, green onions, pepper wantonly emit aroma, mixed with rice is even more spicy and flavorful!
Wei Xiaoyan fried a large pot of tofu brain flowers every time, and she could hold three or four plates at a time, almost every time she came out of the pot, everyone rushed up, and in an instant, she could snatch up a few plates of dishes and empty them...
The third dish of the pepper back to the pot meat, spicy slightly sweet back to the pot meat, for those spicy friends, the taste of this pepper is also considered to be "icing on the cake", the hot fried back pot meat shows a "lamp nest", after chewing slowly, even the throat tube is oily aroma!
It seems that every Sichuanese loves this homely taste of back-to-pot meat!
The fourth course is dry and fat sausage, fat sausage is crisp and dry, fragrant!
Among the stir-fried dishes, the dry sautéed fat intestines are a "strange thing", first of all, the fat intestines must be handled cleanly, some chefs will burn the fat intestines to death, sautéed to dry and shriveled; some chefs deliberately retain a trace of soft and fat, chewing up is relatively soft and sticky.
Wei Xiao's dried fat intestines are more inclined to the second kind, the spicy taste of dried sea peppers wafts out from time to time, and this dish is also a "rice artifact"!
Overall, Wei's cooking skills belong to the flavor of oil, fire and heavy taste, authentic fly restaurant, affordable and delicious, although there is no exquisite environment, delicate taste, more is the rough big pot stir-frying method, grounded restaurant is always full of the taste of the old Chengdu.
Nowadays, this fly restaurant has become a local "star restaurant", and there are countless diners who come every day, but here is still to remind everyone that Wei's family only sells noon, and the rest of the time her old man wants to play mahjong entertainment...
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