The famous food of the historic Big Foot - the post booth crucian carp

Crucian carp in the postal pavilion is a famous food in Dazu, Chongqing. On the way to Dazu to see the Dazu rock carvings, we turned out of the highway and went to the "Ba Fisherman's House" to eat "Postal Pavilion Crucian Carp". Postal Kiosk is a place name and is a town in Dazu. In ancient times, postal letters and documents were sent, and the road was taken, and there was a place for people to rest on the way, that is, the station. Messengers and officials who are tired and hungry will take a break at the station, drink tea and eat food, and nourish their spirits to continue to hurry. Such a caravanserai also became a place for merchants to stop and drink tea, and the postal kiosk was such a place, named the post kiosk after the effect of the post, and gradually developed into a township. Because there are people staying, around the station will be attached to some service industries, restaurants are indispensable, the mail booth this place produces crucian carp, to stew and seasoning is very popular with guests, so there is a big foot name named after the place name - post kiosk crucian carp.

The method of crucian carp in the postal pavilion is no different from that of ordinary Sichuan cuisine, spicy first, fresh soup followed, and the main ingredient crucian carp. If you have good character and locals, you can probably eat crucian carp made of wild crucian carp, if you just go to find a restaurant that makes crucian carp in the post pavilion, it is estimated that crucian carp in the fish pond is used. However, if you have not eaten this dish before, the taste of the carp made from the breeding is also good, but the taste of the fish is worse. To make postal pavilion crucian carp is indispensable to soaked red pepper, Pixian watercress, paprika, ginger rice, peppercorns, etc., stir-fry these raw materials, wait for the oil in the pot, when the soup is red, and then boil the fresh soup, cooking wine and pickled radish with pork bones to boil out the taste, put in the fried crucian carp and cook it to the table. When eating, put a fish in a small dish, sprinkle some chopped chives, chopped sprouts, crushed peanuts, and pour a spoonful of soup to complete the preparation before eating the fish. The soup is tender and tender, the taste is deep through the whole fish, spicy and fragrant, the more you eat, the more fragrant, addictive.

A local friend in Dazu took us to a restaurant called "Ba Fisherman's Home", and the friend and the owner knew that he used wild crucian carp at home. A large basin comes up, and the aroma is very tempting. Crucian carp has many thorns and is small, and even Chongqing people who often eat fish no longer speak when eating fish, concentrating on dealing with the small crucian carp in front of them. Although the crucian carp has been famous for a long time, it has been widely known for only 14 or 5 years. Around 1999, Chongqing suddenly rose to the post pavilion crucian carp fever, for a time there were a number of restaurants on the street to do the post pavilion crucian carp, this trend soon spread to the surrounding areas of Chongqing and some places in Sichuan, so the postal pavilion crucian carp began to have a national popularity. In this way, the wild crucian carp is definitely not enough to eat, the raised crucian carp began to become popular, and then want to eat the wild crucian carp made of post booth crucian carp depends on the character and whether there are local influential people to take you. However, the taste of the raised crucian carp is also good, because the production steps and seasonings used are the same, but there is a little difference in taste, the spicy strength has not passed, the fish has entered the belly, then it is still worth taking care of the wild or feeding.