Sichuan flavor in childhood

I have lived in the most barren place in Sichuan since I was a child. I have become familiar with the fireworks in the streets and alleys. I go out early and return late every day. I come as scheduled. I have never tasted the sweet squirrel mandarin fish, I have never seen the chaos stew in the Northeast, and I have never eaten exquisite Hangbang cuisine. In my small world, it seems that everyone eats the same thing.
From 2009 to 19, it is known as the fastest ten years in which time has passed. During these ten years, Chengdu has become one of the largest cities in China, expanding from the Third Ring Road to the Sixth Ring Road. The high-rise buildings in Tianfu New District have grown from farmland. Internet celebrities, trends and fashion have become new synonymous in Chengdu, while the fireworks that belong to the streets and alleys have slowly disappeared into the passing crowd.
Friends often say,"I still miss my childhood. I can buy a plate of potato flowers for fifty cents after school. It's delicious and not expensive."
Later, I graduated from college and spent most of my time living in a developed coastal city. There were neon lights and high-rise buildings, but there was no Sichuan flavor in my memory, no down-to-earth malatang, and no roadside food stalls. Later, even seeing authentic Sichuan cuisine felt a little cordial. Maybe this was nostalgia.

Foodies who have never been to Jianshe Lane should not be considered real foodies. This street next to the University of Electronic Science and Technology attracts countless citizens and tourists every day because of its numerous snacks and delicious food. So that no matter when you go, you have to queue up to buy what you want to eat.
I have been to this street two or three times in total. Every time, I want to eat some authentic and cheap snacks after returning from other places. This time when I went to Jianshe Lane, the place was already renovated. Many stores were decorated much better. The pork ribs shop that I once liked most had also begun to be upgraded.

If you like this kind of fried food as much as I do, don't miss Liu Su Pai in Jianshe Lane. I used to like it very much, but it doesn't call it this name. It seems that it was changed recently.
Their family is most famous for its pork ribs. Of course, there are other things, including palm treasures, apricot mushroom, meat strips, etc. The price is not expensive, usually only twenty to thirty servings, and the amount is quite large. Basically, one large portion is enough for two people to eat.

Although Sichuan people like to eat spicy food, the flavors of Liu Su Pai are still very diverse, including some relatively rare flavors, such as tomato flavor, classic garlic flavor, table sweet plum flavor, Shuxiang salt and pepper flavor, etc. Of course, my favorite ones are still salt and pepper and spicy.

Although there are queues all the time, the ribs are freshly fried and will not be prepared in advance because there are many people. This is still very good. After all, this kind of fried food tastes more delicious when cooked freshly and tastes crispy.

After frying, the oil will be filtered first, put into a bag after dripping dry, and then put seasoning inside. If you can taste spicy, you can add more chili powder. After the spicy taste is enough, it will taste more delicious. The key is that it is not greasy at all, which is really amazing.

The ingredients used in the ribs are still very good. There are crispy bones and many lean meats. The sizes are all cut to a suitable size. You can eat them directly in your mouth. You don't need to hold them with your hands. The outside part is relatively crispy, and the inside meat is still quite chewy.

I bought three bags in total. One bag is salt and pepper, one is spicy, and the other is sweet and sour. The sweet and sour ones are quite special. They have the feeling of sweet and sour pork ribs. It is a little sweet, but it's okay. Relatively speaking, people in the Yangtze River Delta region will probably like it. It will satisfy the crispy and sweet taste.

Finally, I would like to strongly promote this drink. Hahahaha. I like hawthorn and rarely buy hawthorns flavored drinks in Sichuan. This seems to be made by their family. It costs 9 yuan a bottle. There are no additives in it and it is not very sweet. It has a bit sour taste. When eating this pork rib, it is quite appetizing when it is paired together.

Every city has its own most unique flavor of the market. The old alleys in Beijing, the alleys in Shanghai, and the Shiba ladders in Chongqing are hidden in the city and very close to the prosperity.
In the streets and alleys of Chengdu, there are many small restaurants and small hot pot restaurants. These restaurants do not have luxurious and elegant decoration or exquisite dishes. Some are just delicious food from childhood, like in the 1990s.
With today's rapid development of society, there are really not many shops that can still feel this kind of fireworks. On Longwangmiao Main Street in the city, not far from Chunxi Road and Tai Koo Li, there is such a hot pot market called Youniantou.

The head of the door is very obvious, and you can see it even before you reach it. Before 12 noon, a line was lined up at the door and some stools were set up, and everyone was sitting scattered.
Entering from the small door on the front and climbing up a few steps, you can see that this hot pot restaurant is not big. There are a kettle and a table dating from the 1980s and 1990s at the door, just like the kettle at home when I was a child. The lamp above is very realistic and seems to restore everything here to what it was 20 years ago.

Considering that Xiao Zuozuo had a cold and couldn't eat spicy pot, he chose a mandarin duck pot. One side was red soup and the other side was a tomato pot. They were both red. They looked good together. The bottom of the pot looked very pure at a glance. A lot of seasonings were put in, such as onions, peppers, pepper, etc. The longer the hot pot was cooked, the more fragrant the taste became, and of course it became more and more spicy.

The dishes with a twist are all small plates like this, just like the small plates that were often used when I was a child. In addition to having feelings and feeling from the 1990s, it also has some advantages, that is, you can eat more dishes with a fixed number of people, so that you won't waste them in large quantities.

The tripe is packed in a vegetable plate made of bamboo. Many people have never seen this thing, especially those who have never lived in Sichuan. Bamboo is still relatively common in Sichuan. In order to save trouble, people in many places directly cut off the bamboo, then cut it in the middle, and split it into two. It can be used as such a container. Whether it is for putting vegetables or seasonings, it is easy to use.

Brown sugar glutinous rice cake, there should be another Western-style name in the scenic area called Sandapao. I have studied why this name was chosen. It is probably very simple. It is just to pull it out of a large pile of glutinous rice cakes and talk about it on the drum. It has to ring three times in total, then drop it into the soybean flour, and you can eat it directly. It tastes very good. The glutinous rice, with brown sugar and soybean flour, is sweeter, and can also be eaten as a snack.

Because we had a large number of people, there were eight people in total, so we ordered a set meal for 9-10 people. The number of dishes was still relatively large, only 299 yuan in total. The price/performance ratio was quite high. Among them, the special recommendations were crispy and tender chicken slices, dried duck meat, fish and shrimp slices, Qiaoshan potato flour, chopped pepper fish slices, and soil melons, etc. If you can't eat so many set meals, you can also order them separately. The prices are not expensive and down-to-earth, usually only more than 10 yuan.

9-10 It was a set meal for people. The dishes were served and the entire table was filled, but they were not finished yet. At first glance, it was quite spectacular. In the end, except for a few vegetarian dishes, no one ate them. Everyone's combat effectiveness was still very good.

In Sichuan hot pot, there are still quite particular things. For example, tripe, duck intestines, mutton, etc. are all cooked with chopsticks. In Sichuan, it means "pinching until boiling". Generally, it does not take long, and it can be cooked in a few seconds to more than ten seconds. With the mastery of this heat, you can also see whether you are really eating food. If you don't cook it in a short time, you will get too cooked in a long time. Don't look at just eating hot pot, it's really a technical job.

I especially like the red oil bottom with the tip. The more you cook it, the more spicy it becomes. The more you eat it, the more delicious it becomes. Filter a little of the oil soup and put it into a bowl. Dip it into a little and eat it for more flavor. I probably really don't want to make do with it after coming here to eat hot pot.
In addition to the good taste, the service here is also very good. Although they are all older aunties, they are really enthusiastic and responsive. Their attitude is much better than the young waiters in many restaurants. They took the initiative to help us get baskets to pack clothes, which gave people a good impression.

Anyone familiar with Sichuan knows that Sichuan has many rivers, including the Jinsha River, Yalong River, Minjiang River, Jialing River and Qingyi River. In addition, there are countless rivers and lakes, so Sichuan is also known as the "Province of Thousands of Rivers", and due to the management of rivers, Dujiangyan, a world cultural heritage site.
Therefore, in Sichuan, people in many places live by rivers and rivers. Although there are not all kinds of seafood like coastal cities, there are all kinds of fresh fish near rivers and lakes.
From childhood, my family has liked to eat fish, such as fried fish, boiled fish slices, spicy fish heads, pickled cabbage fish, hot pot fish, etc. It seems that it is no secret that Sichuan people love to eat fish. For thousands of years, eating fresh river food has become a way of life for Sichuan people. Although the old scene of "buying fish on the boat and cooking them fresh" has slowly disappeared, in the new development trend of the city, the practice of fish has become more and more.

There is a fish restaurant next to the roadside called Yufuyu Zai. It was originally just a restaurant that ate fish hot pot, but this is not the case.
When you enter and enter, you will find a unique cave. The retro design brings out the feelings of the old fisherman. The injection of fishing nets, coir coats, bamboo hats, and window grilles will soon find the feeling of visiting the fisherman's seafood store in childhood. It is simple, nostalgic and cordial.

Fisherman fish mainly eats fish, but it is different from what you usually eat.
Put a pile of hot stones in an iron pot, then pour all the cut fish slices in, use the high temperature of the stones to heat the fish, then add the selected pot bottom, then cover it, and wait. After three minutes, it will be a delicious pot.

What's quite interesting is that there is also a timer specially placed next to the iron pot, which also has a retro flavor. When the alarm clock rings, it means that the fish is ready to eat.
Two types of pot bottoms were chosen, one is lemon and ginger, and the other is a classic hot pot. If eating fish is as common as red pot, then lemon and ginger is like fisher and has an innovative taste, with a sweet and sour taste, fragrance, purity and tender. The fish is cooked in it and the fusion is just right. When dipped in a specially prepared sauce, it has both sweet and sour flavor, which makes people have a big appetite and can't stop eating chopsticks.

In addition to eating fish, there are also many snacks and side dishes here, such as my favorite black rice cake, which is different from what we usually eat.
Generally speaking, Sichuan glutinous rice cakes are made of white glutinous rice, with brown sugar and soybean flour as standard. They are crispy on the outside and soft on the inside, like glutinous rice cakes. They taste good and taste quite authentic.

Then there are potato steamed buns, orange steamed buns, fisherman crispy meat, peanut kernels, honey tomatoes, etc. The overall taste is very good. This small tomato is relatively sweet and should have been taken out of the refrigerator. It is cold. It is just right to eat with the meat, and it is very effective to relieve boredom and relieve spiciness.

In another red pot, what is cooked is not fish, but bullfrogs. It is also a relatively innovative method. When boiled in red oil, it is very delicious, spicy and delicious. Gently sip it with your mouth and separate the bones and meat. It is very convenient to eat, and it is better than ordinary bullfrogs. It is really worth tasting.

Bullfrog is quite big and has a lot of meat. If you like sour and spicy food, you can also put the fish from the lemon and ginger pot here. It will taste in a few minutes. For people who are not spicy and enjoy it. For Sichuan people, it feels better when the two flavors are combined at the bottom of the pot.
The per capita consumption is less than 80 yuan. I am very satisfied to eat bullfrogs and mullet ~

Liangshan is located in western Sichuan and is one of three autonomous prefectures. Because it is located on the plateau and is a inhabited area of Yi people, its life and culture have always been different from that of most areas in Sichuan. Hualun Barbecue is one of them.
Huafen barbecue is the most crude and simple diet for Yi people on weekdays. Because Xichang is located on the plateau, the temperature difference between morning and evening is large. Every night, their family would sit around the brazier and put potatoes, corn, etc. into the brazier to roast them. During the period, they chatted about the family, or drank the home-brewed Baoya wine to enjoy themselves. Later, a local specialty flavor gradually formed, which evolved into the current Huafen barbecue, becoming part of Sichuan's specialty cuisine.

In Chengdu, there are many Huplain barbecues, but the only one that can be authentic is probably Zui Xichang.
Zui Xichang has many restaurants in Chengdu. The one we went to was on the third floor of COFCO Hongyun. The restaurant has a wide location and is divided into indoor and outdoor parts. We went there at 7 p.m. and it was quite lively. Although it was winter, the outdoor was full of people, and there were people talking and laughing everywhere. We ate barbecue and laughed, giving a feeling like a New Year atmosphere.

Although Drunken Xichang is mainly grilled meat and vegetarian dishes, there are quite a variety of eating methods. There are several dips, each of which has a different taste, from sour to spicy. Even if it is the same piece of meat, dipped in different dips, the taste will be completely different.

Before putting on the barbecue shelves, charcoal fire will be added. It is neither electricity nor natural gas. If it is really grilled with charcoal, many people probably don't understand it. Barbecues made with charcoal are generally more fragrant and taste better.

Although pork is a bit expensive now, I still like their pork belly very much. The meat is very large and has been roasted slowly. The roast is almost done. The waiter will use scissors to cut small pieces and dip them in chili powder. It is fragrant and spicy., fat and lean, it tastes very chewy, has a good taste, oily but not greasy.

Little fragrant pigs are a characteristic of Liangshan. They are very large skewers. They are all added with ingredients. They can be eaten directly after they are grilled. Of course, if you like the various flavors, you can also add some dipping ingredients. The amount is quite large, and you can smell the strong aroma before it is fully roasted.

It feels like fireworks in the world. When I was a child, there were often many barbecue stalls of this type on the roadside. Later, due to environmental problems, most of them were forced to close. Nowadays, if you want to eat authentic charcoal barbecue, it has become a difficult thing, especially in cities.

The reason why it is called Xichang Braotin Barbecue is indeed different from ordinary barbecues or barbecues. There is a fire in the middle, and then covered with a large barbed wire fence (may also be stainless steel), which can put whatever you want on it. Their quail eggs are quite exquisite and placed in a tinfoil box with onions added on top.

I have only eaten Drunken Shrimp twice in total, both in Drunken Xichang, using live small river shrimps. After adding various seasonings, when served, you can see that the river shrimps are still moving. They are really alive. After a few minutes, the river shrimp slowly becomes drunk and can be eaten. Although it is not big, it tastes very good. When eaten with Xiaomi spicy, it is spicy and enjoyable.

The other few small dishes I ordered were also good. One was the special steamed tofu. This thing is rarely eaten in other places. It is very fragrant and quite tender when put in chili powder. The roasted shells are a specialty of Xichang Small Fishing Village. When they were served, I thought they were put on a plate with meat and vermicelli. In the end, this one looked like a plate. It was quite big. It was soft and crispy pork mushroom. It could be eaten as snacks. It was crispy on the outside, and the meat inside was very tender and spicy.

This should be a new way to eat in Zui Xichang in the past two years. It didn't exist at the beginning. It's a bit like a small hot pot. You can directly order the oil shabu set meal, including a bottom of the pot, as well as tripe, beef, yellow throat and squid. They are placed directly on the grill and heated by charcoal roasting. The bottom of the pot is not the bottom of a red soup, so it is not spicy. You can dip it in chili when eating.

This is also a recently available Daliangshan Pliers Chicken. It costs 198 yuan and is so large that seven or eight of us didn't finish it. When it was served, the whole chicken was roasted. You can use pliers to hold the meat directly and eat it when it is torn off. The chicken is grilled on the outside, without much oil, and there is more lean meat inside. The chicken feet are very crispy and can be bitten by the bones.

Using such a big rack to roast, the most convenient thing is that you can roast some of your favorite foods at the same time. I highly recommend these dishes and make sure to try them when I go. Yak tongue, little fragrant pig, pork belly, lettuce wrapped in beef, vegetarian dishes, I like potatoes and leeks most. I recommend sour horn juice for drinks, similar to Maoduoli, and Daliangshan Snow Yogurt, which tastes very good.

In fact, people born in the 1980s have experienced this. When they were a child, they could always see many spicy shops on the roadside. They set up a small table and a few small benches to chat and eat. Although the food was not any delicacies, it made everyone very satisfied, and their faces filled with happy smiles.
This kind of roadside stall malatang not only tastes good, but also costs very cheap. It costs two to three yuan a meal, especially those shops at the entrance of schools and unit buildings. Business is very good, so for the post-80s and post-90s generation, snacks and strings on the roadside seem to be childhood memories.

Every time I return to Chengdu, I have to eat a roadside spicy soup. Make an appointment with a few friends to go to Zhimin Road to experience the most authentic flavor of old Chengdu.
The decoration on the roadside has always been something I like very much. It is designed completely as in the 1980s and 1990s. Vintage refrigerators, post offices, canteens, street lights, bicycles, etc. From the moment I walked into the store, I felt like I was traveling through. feeling.

It's almost Christmas, and there are some small decorative ribbons in the store, which have a festive atmosphere. Every day, whenever it comes to meal time, we basically have to queue up. We basically arrive in advance after having some experience.

Few people born in the 2000s and 10s have ever seen such bicycles. In my childhood memory, they were still the main means of transportation. Of course, for people in the 1980s, it might be quite good to have such a bicycle back then.

There are Malatang on the roadside, which is actually similar to skewers. It is no problem to understand them as skewers. The dishes are basically divided into three types. One type is skewers with bamboo sticks. Take whatever you eat, and count them after eating it. The other type is tripe, which is placed one plate after another, and you can take whatever you want to eat. The last type is small dishes and snacks, which are served in the form of a la carte.

Although the environment has returned to the 1980s, the hygiene is cleaner than in many shops now. You can also see when you pick up the vegetables. You can see that these places are very clean, and there are many people who come to eat every day, so the vegetables will not be cooked. Fresh ingredients are available every day, so the taste will be better.

The only thing that foreigners may not be used to on the roadside is that there is no mandarin duck pot, so basically many people eat the bottom of red oil pot, but it is still good and not very spicy. There are two types of dipping ingredients: dry dishes and oily dishes. Of course, I think it's interesting to eat dry dishes on the roadside. Take a stick and dip it in and eat it directly. It has a visual feeling like eating a barbecue.

I ordered a few small dishes. This is a flower. Although there are a lot of peppers, they are really not spicy. There are a lot of seasonings, so they are very delicious and have no fishy smell. The size of a bowl is quite large, basically enough for two or three people.

On the roadside, you must gulp meat and gulp Weiyi. What is Weiyi? A beverage that can only be found in Sichuan is the same as eating hot-boiled mutton in Beijing and drinking the Arctic Ocean.

Melaleuca tripe and brain flowers. Many people have eaten Melaleuca tripe. Eating brain flowers should be one of Sichuan's specialties. In Sichuan people's food dictionary, there are many ways to eat brain flowers, such as barbecue, hot pot, cold salad, etc. The brain flowers made on the roadside belong to the spicy cold salad type, which is also very delicious, thin and tender.

Oh right, I'll probably introduce to you this pot for boiling skewers. In most places in Sichuan, it should be called ti pot. Most of the time it is used in spoken language. I don't seem to know exactly how to write this word. This kind of pot is generally used for cooking vegetables, but it is usually not used much in other provinces. It is small and exquisite, and it can be regarded as a characteristic of roadside.

The skewers taste good and belong to the delicious and inexpensive type. Because the store is not large, it is a little crowded when there are more people. Most of the people who come here to eat are born in the 1990s or 1980s, or even older people. I think there will probably be some feelings in it. After all, people are nostalgic. It is still very good to have an authentic spicy hot skewers in such an environment.

Dili braised kebabs are next to Jianshe Lane. After eating snacks, I also check in here. It is indeed different from traditional Sichuan barbecue practices. The first thing is the environment, which is probably better than 90% of barbecue restaurants in Chengdu. It has Chengdu characteristics and has a bit of an instant feeling of a bar and music bar. The environment is still quite petty, but the overall environment is not big, so if you have a midnight snack at 10 p.m., you will probably queue up when you go there.

Wine is naturally indispensable for barbecues. There seem to be many varieties of wine here, mainly because I don't drink it myself and have not studied it much, but my friends like it very much and have to make some beer every time.

There is also a stewed and grilled dipping method on the wall, which is a bit considerate. There are several types of dipping plates, including traditional dry plates, unique seafood juice, plum sauce that appetites and relieves the boredom, and soy sauce suitable for eating vegetarian vegetables. Everyone can eat it according to their own preferences. For example, I like traditional dry plates and plum sauce, especially plum sauce, which is eaten with grilled meat. It is really not greasy at all.

I specially visited the practice of this barbecue, and it was really different. Stewed roast ~ stewed roast, as the name suggests, is stewed together to roast. Ordinary barbecue stalls are placed on shelves with charcoal or gas placed underneath, but this is another form. A large jar, like the one for holding wine, hangs the kebabs or ingredients around it, then put fire inside, and then cover the jar to increase the temperature and stew the dishes. I think there are several benefits. One is less angry, and the other is much cleaner.

There will be a small shelf specially for the grilled skewers, and a candle will be lit underneath to keep the tinfoil on the shelf hot so that the barbecue will not get cold quickly.

Bake steamed buns slices. The overall roast is quite burnt. It is very good to dip them in condensed milk and can be eaten as a staple food. There are two steamed buns slices on top of each string. One string for each person is basically enough.

Roasted mushrooms and colored peppers. I'm afraid many people have never eaten these two before. The stewed and roasted ones are really different from the grilled ones, which ensures the original flavor of the ingredients to a greater extent. It's not like traditional barbecues, where a lot of seasoning is put on them. However, when eating, you still need to dip it in chili powder to taste better.

Zixiang bullfrogs, this is really an innovative approach. I have never eaten grilled bullfrogs. I have broken down the bullfrogs into small ones and strung them with iron sticks. The roasted ones are charred and yellow. Some sesame seeds are sprinkled on them, which makes me very appetizing. It is very convenient to eat. The bones and flesh are separated by gentle biting.

There are also mutton kebabs, grilled five-flower, palm treasure and roasted pork chops that are all good. I especially like grilled five-flower and roasted pork chops. The roast is very burnt and the oil is relatively low. When I first brought it up, it is hot and tastes even more delicious.

Thai tiger shrimp is said to be flown in fresh food from Thailand. It is called the king of shrimps. It is big, meaty, tender and sweet. After roasting, you can peel it slowly and eat it yourself, or you can ask the waiter to help you peel it well. Compared to kebabs, this shrimp is not very tasty. It may also be to ensure the original flavor of the ingredients, but after dipped in seafood sauce, it is very fresh and tastes good.

This one looks like noodles. It is actually shredded potatoes. It is a small dish they have here. It is very suitable with meat. The main reason is that it is too spicy and even Sichuan people dare not eat it. Hahaha

This one looks like a can, but it is actually a chicken claw, but it is also a bit spicy. It is a must when drinking and can be eaten as a snack. Overall, it's worth a visit to the stewed kebabs, and the service is also very good. The waiter will take the initiative to add water and clean up the eaten iron sticks. In a barbecue restaurant, it's quite difficult to do this.