Chongqing is a famous cultural city with a history of 3000 years and a capital of Internet celebrities that is popular all over the country. It is a place for the westward migration of industries and a bridgehead for opening up to the west. It is a strategic fulcrum for the one-generation road and the Yangtze River Economic Belt. It is also a ballast stone for my country's inland development; it is a famous old industrial base and a national central city. In the 23 years since the central government was directly under the jurisdiction, great development has been achieved. Bridges have been built on both sides of the bank, tunnels have been cut deeper and deeper through the mountains, factories have been lined up one after another, and high-rise buildings have been built from the ground... It can really be described as changing with each passing day.

Among the many projects, we have to mention a very representative project, which is Chongqing Raffles, located at the intersection of the Yangtze River and the Jialing River. It is not only the largest foreign-funded project in Chongqing's history (with an investment of 24 billion yuan), but also China and New Zealand.(the third government cooperation project between China and Singapore) and Singapore's largest investment project in China. At the same time, because it is located on the Chaotianmen Gate in Chongqing, its unique out-of-print geographical location has also attracted much attention. As soon as it opened last year, it immediately became a new commercial landmark and Internet celebrity attraction in Chongqing.

As the largest foreign-funded project, there is a large proportion of international brands in the 235,000-square-square business here. Various cultures collide here, and global cuisine blends here. This allows tourists from all over the world who come to check in to eat food without leaving Raffles. Food from all over the world, no matter how picky your taste buds are, you can find your true love here.

In the previous article, Yu Fan introduced Xintaoran, a representative of Chongqing's local Chongqing cuisine, Sister Pei Lao Hotpot, a representative of Chongqing hot pot, and Benqijia, a representative of Japanese cuisine. Today, he went on to introduce you to a restaurant that Yu Fan personally booked and felt very good. Korean cuisine-Yuanzu Third Generation Barbecue.

Yuanzu Third Generation Barbecue is very Korean. Before entering the door, it was attracted by the various Korean signs in front of its house. After entering the house, I found that it revealed the atmosphere of South Korea's old street from the inside out. According to the store's introduction, The design of their store involved the Korean costume drama crew throughout the entire process, and the system restored the street style of South Korea in the 1960s. As far as you can see, there are Korean-style wooden cabins made of wood. There are also black tiles on the roof, and various Korean logos on the doors, windows, and pillars.

The decoration in the store is very exquisite, with every small corner reflecting design ingenuity. There are Korean elements and retro objects everywhere. Walking through it, it is like walking through an alley under the dim light in a Korean drama, looking at these retro The Korean scene with fireworks feels the precipitation of time. Inside, we feel that it is not like a restaurant, but like an experiential attraction. It is as if we may encounter a handsome oppa or a beautiful Korean beauty at the next corner.

After sitting down, the beautiful waitress immediately served six starters, which were quail eggs, seaweed, kimchi, fish cake, shredded radish, and peanuts. These small dishes are free and taste very good. If you don't eat enough, you can ask the waiter to add more. Along with these starters, there is also a vegetable plate containing lettuce, cabbage, cucumber leaves, carrot strips, cucumber strips, etc., which are used to wrap the roast meat.

According to the staff, the owner of Yuanzu's Third Generation Barbecue is Korean. China's headquarters is in Wuhan. Raffles is the first store in Chongqing. Both the decoration and dishes here reflect the original Korean style. Because we don't know this store, our dishes are recommended by the staff in the store.

Korean cuisine has very distinctive characteristics. It is light, less greasy, no MSG, nutritious and rich in variety. Korean dishes that Chinese people are relatively familiar with include Korean kimchi, miso soup, bibimbap, ginseng chicken soup, Korean barbecue, etc. I remember many years ago, when Yufan opened a store in Guangzhou, a Korean friend invited me to eat Korean food for the first time. I wasn't used to a large amount of kimchi and pickles. At that time, I felt that Korean kimchi was not as delicious as the kimchi from my hometown. Later, when I gradually got used to it, I realized that every dish is deeply influenced by local culture. When we taste a delicious food, we are actually experiencing the local culture.

Take kimchi as an example. Because South Korea is located at a high latitude, has long winters, a very cold climate, and a short vegetable growing season. Every winter, Korean housewives must prepare winter food for their families. Vegetables such as cabbage, cucumbers and radishes are pickled in autumn, so every household has a variety of kimchi in winter. In addition to cabbage, various leafy greens, such as radishes, leeks, chives, cucumbers, etc., can also be used as the main raw materials of kimchi. Compared with Chongqing's local kimchi, Korean kimchi mainly pays attention to marinating in its production and has a bit of a "pickled" dish. Chongqing kimchi emphasizes soaking and is regarded as "kimchi" in the true sense. Moreover, the essence of Chongqing kimchi lies in the fact that all kinds of vegetables are soaked in a closed environment without adding too much condiments, while the essence of Korean kimchi lies in the fact that all kinds of pickled seasonings are very rich, mostly with fruits, seafood, meat, and fish sauce as ingredients. It plays the role of lactic acid mixed fermentation, thus creating the unique flavor and taste of "Korean kimchi". This taste is multi-flavor and compound, so it is essentially different from Chongqing kimchi.

The kimchi of Wuzu's third generation barbecue is just a side dish, and the Korean barbecue is the main character. The six of us ordered thick-cut pork belly, beef tenderloin, snowflake beef, meat patties, etc. Among them, beef tenderloin and roasted snowflake beef are the most worthy of recommendation, because the meat is the most delicious and tender. Compared with Chinese barbecue and Brazilian barbecue, Korean barbecue has a more special way to eat. When eating barbecue, it must be eaten with vegetable leaves. Usually, you spread the vegetable leaves in your hand, then sandwich a piece of roast meat, add some Korean kimchi or sauce, and finally gather the vegetable leaves, wrap them into a ball and serve them. The fragrance of the vegetable leaves, the tenderness of the barbecue, and the aroma of the spicy sauce and other ingredients is indeed unique.

The third generation of Yuanzu used electric stoves instead of traditional charcoal stoves, and there was a fume extraction device on top of each oven. Therefore, when dining here, you don't have to worry about the air problem. You can't smell the smoke from the barbecue at all. All you smell is the aroma of the barbecue, which ensures the dining environment well.

This is a fried food recommended by the staff. There are seafood and vegetables. It looks like a Japanese tempura. However, Japan and South Korea are geographically adjacent and have similar cultures. It is normal for them to have some overlaps in their diet. For example, Chongqing has hot pot, and Japanese food also has hot pot. To talk about the difference between the fried food of the third generation barbecue and Japanese tempura, it is that there is a plate of red pepper on the dipping sauce. I don't know if it is a specialty of Korean food, or if it is to better align with the local flavor of Chongqing. Anyway, there are very few Japanese food. There are such a way to eat it.

Finally, let me talk about the service of this third-generation barbecue. Since we entered the store, there has been a waiter standing next to our table and serving us. In fact, this is very important. The electric oven is more efficient and if it is not professional, it is very likely to burn. The waiters in the store have been systematically trained to brush how much oil should they brush? When should I turn it over? How long will it take to cook? When should I change the roasting plate (according to Yufan's observation, I change the roasting plate almost every batch to ensure the quality of the roast meat)? They do their best to hold it, and the grilled meat will be golden and delicious. At the same time, they will cut the grilled meat into small pieces and put it into our plates as needed. Just eat what we want to do!