Iced bean curd, red pepper beef, taro chicken, bean fish, fried bullfrog, spicy chicken, bean soup rice, roasted brain flower, spicy rabbit head. Fly restaurant in Sichuan, especially in Chengdu, has become a very small restaurant with image, nicknamed "absolutely delicious". Today, A Xin will take you to a fly restaurant in Sichuan, where you don't know about delicious food. You're welcome. My name is Lei Feng!
Eating all these Sichuan fly restaurants is worthy of our picky mouths.
Cao Jia Xiang Ming ting restaurant
Brain flower is the most taboo to smell, and it is generally not done well. Their method is to soak brain flower and tofu, remove the odor of brain flower and tofu, drain the water, stir fry with strong fire, and add twenty or thirty kinds of spices and secret seasonings, such as Pixian watercress, sea pepper, hot sauce, monosodium glutamate chicken essence, and
He Jiang ta shui Qiao Jie grilled fish
The method of grilled fish in Hejiang can be found online, but it doesn't give you a formula, so you can do math problems correctly. You really must come to Hejiang to eat grilled fish. Just wandering around makes me uneasy. If it is a famous grilled fish shop, isn't it called Sanbai again?
Xindu Tongren rd tu za Zhu chai huo chicken
Remember that "Chai Chicken is just a concept". Cooking with firewood may be the taste of hometown or homesickness. Eating around the stove may remind you of home. To paraphrase Zhang Ailing's "Become famous while it's early", Lao Wu said "Eat Chai Chicken while it's early" and find a good Chai Chicken.
Bai Hua nan Jie mo Jia beef restaurant
Mr. Yuan is an expert in ordering food. He has magic. He can order a rich, delicious and affordable dish to eat with him, whether he has been to a restaurant or not. I asked Yuan why he did it. He said eating beef is just a common practice. There are only a few kinds of beef, such as mixed beef, roast beef, steamed beef, braised beef and stir-fried beef.
Didi riverside line adhesive tape
The varieties of fresh pepper jump are: fresh pepper frog, Ding Ding rabbit, fresh pepper frog belly, boiled baby fish, boiled yellow throat, boiled grassland hairy belly, boiled blood, etc. The key to the jump of fresh pepper lies in the word "jump", that is, diving. This is the name of Zigong, such as diving kimchi. In Chengdu, this is called soaking kimchi, which means that kimchi is not long. Generally, it is only put for one night, which can keep the vegetables fresh and crisp. Eating all these Sichuan fly restaurants is worthy of our picky mouths.
Telecom Louis Street Qiaojiao Beef
Different from other places, there are two kinds of hairy vegetables in Yi Jie beef soup, which are not available in many other beef shops with feet. Even at mom's house and third sister's house, I didn't go either. First, take a hairy belly; Secondly, take the tongue of a cow. Cow tongue must use the tip of the tongue, Yi Jie said, which is what we often say. This part of the tongue is also very crisp and delicious.
Fo Yin famous snacks chicken soup noodles
No soy sauce, a little taste, plus a little star anise oil, pepper oil, sesame oil. There are ten ingredients. Finally, put fried chicken and leek on the noodles, stir and eat. This is a bit like the practice of burning noodles in Yibin, but the color and taste are much richer.
Essence meat bean soup rice
Pork also has its own characteristics. It uses a double-edged pier, which is suitable for both fat and thin. This piece of meat is also the best choice for cooked Sichuan pork. The degree of cooking is just right, which reminds people of the cooking method of cooking chicken. The sliced meat is very thin (delicious) and needs some work. Moreover, the slices are very large, which reminds people of the practice of pork in Lianshan Sichuan cuisine.
Li Niang rabbit head in Xi 'an Middle Road
Li Niang's rabbit head is no exception. I believe that the rabbit head they made will not be worse than Zhang Ma's, and it will be spicy. If you have difficulty in choosing, they will recommend spicy food to you. In fact, rabbit head is just a famous brand, mainly engaged in cold pot skewers. Chuanchuanxiang, Mala Tang and maocai are the three favorites of Chengdu girls.
Gui Hua Xiang He Jie pot-stewed meal maocai
The name of Chinese cabbage must come from hot pot. It is a kind of hot pot subdivision, and consumption is more convenient and simple. As a kind of hot pot, you must have a bottom material, just like hot pot is delicious, so is cabbage. Every family's housekeeping skills are in the bottom material, and some recipes must be kept secret.
Haitonglu Mao Ge fish er bamboo chicken
Taro chicken is called chicken, and it is a rooster. "The chicken will bark if it wants to eat, and the fish will jump if it wants to eat." Live, live, kill and cook. Everything is fresh. It's called taro chicken, and naturally it's taro with chicken. But almost every family has one thing, that is, bamboo shoots, some use bamboo shoots, and some use bamboo shoots.
Shuangliu Li Ji Wuming Pork Intestines
The fat sausage is clean and white, without any peculiar smell. This is a soup dish with seasonal vegetables at the bottom. It varies according to the season. Usually lotus root white and mung bean sprouts. Blanch with white water until just cooked, and cover with cooked fat sausage. This soup is white and tasteless. The taste is in the seasoning when you eat it. Eating all these Sichuan fly restaurants is worthy of our picky mouths.
Xinduqing Liuzhenshiya
Liu Qing salted duck has a history of nearly a hundred years. Made of "native duck" without feed, the finished product looks like a long-necked turtle. Processing includes depilation, dehydration, air drying, smoking, color matching and batching. In the process of ingredients, a variety of precious Chinese herbal medicines are used.
Pengshan, Fuji and Meishan Drifting Soup
Clear soup is a famous dish in Pengshan, and the most famous dish in Pengshan is Fu Ji's clear soup. Some people say that Fu Ji is the originator of clear soup. Liu Xiaoqing, Feng Gong, Wan Ziliang and other movie stars went to Pengshan and then went to eat, and their fame also rose. Now Fuji drift soup has moved to Meishan Su Avenue.
Mutton paomo soup
Snow bean pig's trotter soup, which we often eat, is big and white. It looks good. It is estimated that Li Shifu deliberately used snow beans to reduce costs. It is this little snow bean that has become his characteristic. The advantage of his hoof flower soup is that it does not paste soup and does not stick to the mouth. I like stewed hoof flower soup with snow beans. Even the poet said on Monday that the hoof flower was delicious.