The wind is a little strong, endure it? I can't wait to go to the Chongqing old hot pot where Taiwanese girls are gathering...
UP ChinaTravel
2024-07-13 01:57:54
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[ Joy&love ]

popular


Melons in discs, melons in melons,

make people despise;

Sudden life and death test,

It makes people decadent;

Only by eating a good hot pot,

It's very popular.


I have a natural affinity for Sichuan. Thinking about it, I probably live in Hangzhou, and Bai Niangzi cultivated in Qingcheng Mountain.


Sichuan hot pot is famous. Suits and shoes appear in roadside shops together with big pants, which does not constitute a dramatic conflict between the urban atmosphere and the daily life of the elite. If you want a good meal, how can you care so much? After experiencing the major earthquake, the free and easy Sichuan people have long understood that who they love, how to live comfortably! Chongqing old hot pot, of course, must be authentic. However, hot pot has been improving. My perspective is different from others. People see whether there is more ingredients, but I see whether the soup can be drunk. I think it's completely a hooligan to let a southerner tease him around but not drink soup. In Hangzhou, Chongqing old hot pot is "rising". I dare to swear to Fahai that the soup is super good!



See rising UPOT


My good impression of Taiwanese girl Cui Cui first came from her precious "Little Pants", a dying Maine cat, which she carefully cared for and rescued. Later, I learned that her mother had a terminal illness and was warmly cared by her until she recovered until she was radiant. Now she is often called to be a fashion brand model.



She said that you should not care about the price of what you eat, and that the things you experience should be intrinsically good and non-harmful.



"My mother has been a lung cancer patient for 6 years. The moment it happened, I was sure that food was everything. You have to care about what you eat. Food is medicine, and so is your mood. Food occupies three meals a day."


It turned out that she used food to save the cat and mommy!



Cuicui said that "Jianshang" hot pot mainly promotes two types of spiciness in Hangzhou, one is Hangfeng spicy, and the other is Chongqing authentic old hot pot. "I don't want to change the original things, but I also introduce contemporary health concepts, which is light hemp and spicy or lighter oil, and the original feeling of drinking with friends will be preserved." Diners feel that the spicy and sesame flavor is irresistible, but no one knows that it is butter, sheep oil, lard, chicken oil, salad oil; Hebei Zhongjiao, Henan Xiaojiao, Xitou, Dahongpao, Dahongbao, Dajinbar, Chaotian pepper, millet pepper, horn sea pepper, Qixing pepper; Maowen pepper, Maoxian pepper, Lanzhou pepper... These three major "martial arts masters" are all rubbing their fists in the pot and balancing the duel at the peak, creating a wonderful charm!



I am afraid of the "old oil" repeatedly used by Chongqing old hot pot, and the experience in front of me is like singing "The moon represents my heart." The oil used at the bottom of the red oil pot is for single use, and Taiwan Eagle Tea is poured into when eating.


"I hate additives. Back to the essence, the taste will improve, just like drinking tea, it will become more and more precise and sharp. I am used to eating food in a big hotel and I will want to rest later. I don't want to burden others. Everyone can rest easily and chat naturally." Anyway, I don't have to think when I come. I just leave the strict quality control of food to Cui Cui.



I once went to Chongqing and Chengdu to shoot hot pot. Some people said that hot pot should be spicy and not authentic. I disagree!


"If you don't eat spicy food, you can try the bottom of the fresh mushroom soup and tomato pot cooked in the store. The fresh mushroom soup is boiled with Yunnan red boletus, black boletus, old hen, and dried mushroom feet for 4 hours. Tomato pot soup is fermented sunshine tomatoes, naturally fermented using Guizhou sour soup method and beaten into juice. There is a little bit of salt, the flavor is very special, the sweet and sour taste is outstanding, and there are no additives." Cui Cui said.



But there is one good thing you can add as an exception, which is fresh Australian dragons!



In fact, Chongqing hot pot spread to Chengdu in just ten years ago. It was originally called spicy hot pot or tripe hot pot, and later it directly swept across Chengdu tables. Chengdu's relatively sophisticated diet later fed back and carried forward Chongqing's hot pot culture. Domestic hot pot has been popular since the late Ming and early Qing Dynasties at the docks along the Jialing River in Chongqing. It was originally a catering method for boatmen. Chongqing hot pot is not what you eat now, but beef tripe, pig yellow throat, duck intestines, beef blood, etc. Nowadays, even waist slices, pee beef meatballs, and consumed fish are popular.


"Jianshang" has requirements for "tripe", the iconic protagonist of Chongqing hot pot. Fresh tripe can be sold with a yield of 60%. It is shipped from a local fresh slaughterhouse in Chongqing two hours after slaughtering every morning.



Cui Cui had previously attended a French dessert school. Regarding the ingredients, she felt that the taste could be more international. If she ate something considerate and good ingredients, her heart would also heal. "new Zealand tripe is deliberately cut into squares, which is a good entry for the campus's online celebrity girls. You don't have to bite it like fresh tripe. You have to stuff it into your mouth with a big breath. The crispy texture is also specially treated with biological enzymes."


new Zealand tripe stuffed with tender shredded ginger


The biggest reason why hot pot has flourished to this day is "innovation". new Zealand tripe bun is tender ginger. It is packed with ginger pickled with Sichuan kimchi. It is slightly spicy and sour and crispy, making people love it. This reminds me that the earliest Chengdu hot pot was not spicy, but it put chrysanthemums! Don't get me wrong,"Chrysanthemum Hot Pot" is a particularly elegant hot pot in autumn in old Chengdu, and Cixi was the earliest spokesperson.



At that time, the soup base with fresh chrysanthemums in it was also a carefully cooked broth, just like Jian Sheng. There were two types of clear soup and white soup. The ingredients in the rinse included four raw slices (fish slices, chicken slices, waist slices, gizzard slices), four crispy slices (rice dumplings, fried dough sticks, peanuts), and four vegetarian dishes (pea tips, spinach, cabbage, and coriander), which are eaten ready to rinse. In winter, they change to wintersweet soup base, which is very particular.


What really makes Chongqing Hotpot flourish is actually tolerance! When we go to eat hot pot, we no longer just need to "fill our stomachs" like boaters and dockers. We need to gather friends, be healthy, be handsome and beautiful, and replenish our vitality...



I like good ingredients that can be seen. "The tea-fragrant tender beef uses the cucumber strips of Chengdu beef and develops it myself. The difference is whether pepper is added. The shrimp slip comes from Hokkaido black tiger shrimp, made by yourself, with salmon seeds and salmon seeds added to it." Cuicui said, making my fingers move!



The head chef added that the big knife waist slices are also cut freshly at the market. There is a vegetable market next to the store about a 5-minute drive. The head chef has become good friends with the vegetable vendor. The yellow beef tripe, thousand-layer tripe, tender beef, and yellow throat in the store are all airlifted from Chongqing every two days because it is difficult to find slaughterhouses in Hangzhou.



"Jianshang" uses Inner Mongolia mutton, Australian M12 and beef into the hot pot. I know that Hangzhou people are used to eating mutton. The extract specially selects Inner Mongolia mutton parts with a little crispy bone. The overall taste is smooth. She even pays attention to vegetables: tribute vegetables from Chengdu, black chicken fir and hydrangea mushrooms from Yunnan, lotus roots from Honghu, Hubei..."Fresh things disappear quickly, and the aroma of vegetables remains and is very fragrant." Cui Cui said.



The light and high-quality health pot comparable to Cixi is the flower glue chicken pot from Cuicui's house. The soup base is like Guangzhou soup. The recommended soup base is suitable for seafood, including Aolong, Jiwei shrimp, fish slices... I think the soup made with chicken, carrots, pork bones, and pig skin has a strong golden bottom, and nothing will taste bad.



As for why we add the bottom of the chicken pot, Cuicui's mother is originally from Guangdong and likes to make soup. "I personally can eat spicy food for three meals, but many people can't stand it. Then I suggest that friends who like maintenance can eat flower glue chicken." The chicken was selected from Qingyuan Farm and is by far my favorite chicken. It has soft skin and tender meat. "There is no chicken essence, no MSG, or the so-called pumpkin puree that thickens the soup, or no flour."


Although Chongqing hot pot sells internal organs, it is crispy and difficult to stop after spicy seasoning. However, due to the concept of health preservation and personal preferences, Cui Cui will order the mandarin duck pot himself. The spicy pot next door will definitely be a delicious seafood meal. "I like it very much, but I feel uncomfortable if I don't eat it for two days. The Taiwan where I grew up is surrounded by the sea and I am used to eating seafood."



When eating flower glue chicken, Cui Cui must force his good friends to drink half a bowl of original chicken soup and flower glue. "The flower glue is soaked in cold water. After tasting, you will add a few slices of Norton ham brought back by a good friend from Yunnan. The cost is very high, but it's so sweet that I can't stop and keep drinking."



I ate the version with the high-density umami flavor of Australian lobster brain, and felt that I had to keep licking my mouth like "little pants" after drinking it. Because of the essence, Chongqing hot pot, which only sells internal organs, has the gentleness and delicacy of Guangzhou and Taiwan.



I ate a lot of spicy food and couldn't speak. I ate a plate of cherry meatballs without saying a word, and immediately chirped "Wow, come and eat!" It was fried small glutinous rice balls with sweet and sour cherry jam embedded in it. It turned out to be the king of spicy food.



Jianshang UPOT Shop Middle Shop



I like the small sauce shop "Saizi" in the "Jianzhang" hot pot restaurant. The words on the sign are handwritten by Cui Cui.



As I said in the Chongqing chapter of "The Table Like God", the foundation of Chongqing's spicy taste is actually in the pickled pepper jar! On the kimchi table of "Sauci", there are tanks of Sichuan kimchi specially made in the store and soaked in water. There are tanks of beans, peppers, ginger, fragrant leaves, star anise, pepper, and cabbage... making people salivate on both cheeks. The dry dishes are also made by the store itself, including pepper, pepper, sesame seeds... The business card of the authentic Chongqing hot pot is here on the table.


I asked which master belonged to the bottom of the pot that was "rising". After finding out, it turned out that it was made by the family of designer Lai Xudong's family, so the mystery of blending could be solved in this shop. Lai Xudong has participated in Dragon TV's "Dream Maker" space transformation program for eight consecutive years and is the most popular star designer across the country. The key is that he cooks well. Because he loves to eat, he teamed up with Chongqing's catering kings to create several brands: "Jianshang" Chongqing Old Hot Pot,"Deep Sea Banquet" Seafood,"Secret" French Cuisine, and "Badao" Chongqing Noodles. Taste soul. "Sauce" is also his collection of sauces from all over the world!



Fermentation and seasoning are things that Qui has always been studying. She recommended to my Yunnan friends to give them the Yunnan fermented bean curd, which is eaten with soup, like blue cheese. I'm serious. You can also eat boiled tender beef dipped in fermented bean curd, and you can eat it with whatever you want.



"The ingredients for sour plum soup are packed in a glass bottle and can be seen! It's served with old ancient yellow sugar and boiled it in the store every day. It's not the kind that just adds chemicals and water and adds a few pieces of tangerine peel." Cuicui took apart the details and showed me the inside details. The plum is from an old tree in Eryuan, Yunnan. The plum that matures on the plateau in September and September are naturally dried in the sun.



BaoFirst



The steamed bun shop "Baozixian" invited Liu Tongde, an old Mianyang chef, who is a relative of Cuicui's good friend and is in his 70s.



Cui Cui originally had no feeling of love for the steamed buns on the market. "Why did everyone like steamed buns? Until I ate this old master's, I woke up and finally understood what awakening means and woke up from the darkness. It's strange that the dough is not particularly elastic, but it has the result of fresh living yeast."



The old master came from a poor family since he was young and became deaf at the age of 14. After going to the countryside to be educated as an educated youth, his mother was assigned to be an apprentice in the cooking class because she was a famous cook in the local area.



No one would have expected that the master would become the "steamed buns king" of Mianyang in middle age. In 2006, he won the Gold Medal of Famous Snacks in Mianyang City, and in 2007, he won the County Non-Construction Cultural Protection Project. The master's skills of making steamed buns are now passed down to the extract shop. He stir-fry seasonings, soak dried bamboo shoots in water, stir-fry five flowers, and then serve buns... Just as he has been sincere for decades, he cannot miss a single step.



Lu LaLea



Without seeing this special stewed meat shop,"Stewed Spicy", I would not have realized that there is Chongqing's ultra-authentic "spicy stewed" here. The unique fermentation has a compound aroma. The stewed Jun liver I just cooked (generally Sichuan refers to goose gizzards, duck gizzards, chicken gizzards, etc.) is the best example!



Cui Cui said that the spicy stews here require more than 20 kinds of spices. Even if you don't use hot pot, there are still spicy stews specially sold with wine.


Intangible cultural heritage rice wine


Customized craft beer



After fermentation of Sichuan spicy stewed, it did kidnap duck tongue, chicken feet, county liver, duck head, fragrant dried meat, and lotus root slices to take diners to Chongqing street fly restaurants to relive the lingering taste.


popular



You will like to see the design park where the Cuisine hot pot restaurant is located. It's like a big amusement park, with roller coasters, merry-go-round... enough to fill the day. From day to night, from breakfast to dinner.



Each object has a time trajectory, but time has no physical flavor and cannot be touched or seen. Time is left on the object, and time is made into a device. "The way we get along with each other naturally, if we don't need a car today, we can hoist it up."



In 2020, she followed her uncle to a small town in the United States. Because of the time, her mother taught her how to hook wool. She hooks up a bikini and uses wool to make a bikini coaster, which sounds sexy. She said with a smile and said that it will fall in the water. She likes this kind of strange thing.



There were some particularly beautiful pillows in the store that she hooked out of boredom, and there were many scattered all over the place. She sewed strange patterns on the pillow, as well as her down jacket. Her pillow was full of down.



Cui Cui also paints herself, and several large paintings in the space are hers. Cui Cui likes her current creation. These coasters and pillows are random and free ideas, and the parts she uses are toys she doesn't want, or the necklace is removed. She likes to be blank when writing.



The tableware rack on the table is also part of the building materials. It holds spoons, colanders, chopsticks, and has Western candle candlesticks, toothpicks, tissues, and paper towels. It has a very ceremonial feel.



Every detail is practical, concise, and unusual.



"I like to hear that this building starts from its essence, has no gorgeous techniques to highlight the design, and everything returns to the essence of space and people. The galvanized steel pipe is folded concavely and feels like a greenhouse, as if it is filled with vitality in Thailand." Cui Cui said.


Zhengqiyou


There are friends in the "Zhengqiyou" store who like home furnishings from the Ming and Qing Dynasties. Cui Cui and they usually do soft decoration designs. Inside are homes that they are reluctant to sell and allocate to the owners 'homes. "This store is different from others in that it has decorative art and many parts to appreciate."



"So I put my favorite things in this space. Books and magazines have been in business for more than 30 years, and various pioneering design magazines such as Wallpaper are placed here."



On the mezzanine of "Zhengqiyou", there is a tattoo studio. Two celebrity tattoo artists are in charge, one is Zhang Xu, a national first-class electrician qualification certificate holder, and the other is Sara, a well-known blogger and celebrity who are also her fans.



N7 Barber Shop



Cui Cui said that the barber is very legendary. Daniel, partner of Asia's top hair studio Le Salon. He is a real barber for big-name stars and comes from Singapore. There is never a need to wash your hair and directly find your own "lines" for customers to cut hair, so you don't need to take care of it, and you can have a natural beauty.



I said, I can see that this is not a barber shop ready to make serious money. "The original intention is not business. Originally, the original intention was that a group of people liked to eat hot pot, like to give gifts to each other, and send delicious food to each other, as did Daniel, who had cut his hair. You wouldn't know his background was such a gorgeous and grand. There are more than 70 hairdressers who open shop in Singapore, but you can't tell at all. He cuts his hair dry. For example, I haven't had a haircut for two days and didn't take care of it when I went out. I was at the construction site. He said I would just cut it directly. He is the one who is observing behind the scenes and understands your habits of using this knife."



mamala lab


This mamala is different from previous ones, with a laboratory added.


Founder Wan Zheng's concept is "slow", a thick wall that is slowly painted with a lot of thought, and the spring rain and green plants that need to grow slowly are planted on the wall; slowly open the window and watch the sun slowly Tilt over the window eaves, including a meal, which makes people forget the speed of being entangled in life. Mamala lab is just the means to create "slowness". All ingredients enter the "lab", which has a fermentation process, rather than being directly made into simple dishes. Everything is to let people eat a good meal that is "worth slowing down".



Go to Liao Quliao


Guests who had planned to take a casual look at this teahouse owned by famous designer Pang Xi finally sat down and drank tea. It was just my eyes that were thirsty, but later I discovered that my mouth was also thirsty.



After dinner, I usually drink Longjing from the Ming Dynasty in Liao. The tea place is in the Yunzi production area of the core production area of West Lake Longjing,"Lion Dragon Cloud Tiger Plum". In less than two acres of tea garden, there are several barrels of home-made enzyme fertilizers. The annual output is only dozens of kilograms. My friends divide some and keep some for themselves. After drinking it for a year, I will give up. Boil water in a silver pot, pour it at low temperature, and serve with a small piece of mung bean cake or pea yellow to relieve the summer heat.


I also like to drink Yunnan wild black tea alone. Yunnan wild black tea is soft and dense nectar aroma with a slight plum acid. It grows on Baiying Mountain in Lincang Tea Area, a key tea-producing area in western Yunnan, and has an unparalleled natural environment. In autumn, I like to order a pot of charcoal to boil old white tea, use an old iron pot made by Miyazaki Hanji in Japan to boil it, and add a 12-year-old Xinhui old tangerine peel to clear heat and reduce heat and regulate qi. The seven-year-old white tea full of jujube fragrance and paired with ancient handmade jujube cake complement each other. Of course, there is also cold-quenched Taiwanese organic oolong, which is very sweet.



𠰋Cafe


I had a cup of American coffee here, and the owner reminded me that I made it for you at room temperature, for fear that it would burn you. I am used to hot coffee that can be blown for an hour. It is already infinitely "professional".



Cuizi sometimes holds her little pants and waits for her friends to come. I finally understood that I liked to hear it. In fact, this building was not built to fill space for commerce, but to use space to fill content, or to fill up my circle of friends.


"This is what a comfortable relationship between friends should look like. A life scene that grows naturally and is also part of business." she said.


For me, when I am full, I can stroll to a place where I can digest digestion. It's so difficult that I can't help it.



The goddess asked

Do you like to eat hot pot with friends?




"Living with the things you like,

In this way, the end will be reached."

--"Broken Separation"


Food Bless You!

Zhiwei (China) Official Consultant of China International Food Expo

Producer of "God's Table"


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