The supreme status of saury and shredded fish in the Sichuan cuisine rankings is unmatched, and there are hundreds of flavors, but this similar fish aroma can always catch the hearts of many diners. The reason why the fish aroma represented in Sichuan cuisine is that the fish is not seen is because it is a fish pepper - two thorns. Fish flavor is a typical compound taste, the taste is the first, the sweet and sour taste is first sweet and then sour, and the lychee flavor is slightly sour and sweet.
This restaurant's saury is known by many as the most authentic and delicious shredded fish in Chongqing. It maintains the fish flavor of traditional Sichuan cuisine, and the side dish has no other extra shredded carrots and shredded fungus, only green onions, and is simply cooked. Although the oil is heavy, it is not greasy at all, the color is dark, the sweetness is sour and spicy, and the taste type is traditional and classic.
This restaurant is on the back street of the Aviation Vocational Technical College, the main entrance of the oil community, and the old façade of the old road in the old community where an old enterprise is located, which has been open for more than 20 years. The environment is the so-called "fly restaurant", the two facades of the flat street, unobstructed, but although the sparrow is small and complete, it is not a problem to receive a table of five, six, seven or eight people normally. There are chongqing people's favorite but less and less old yellow oak trees on the side of the road, the sunset is setting in the west, the light and shadow are mottled, the old table and the boss stool on the side of the road, randomly pick one to sit down, feel that the time is back to twenty or thirty years ago!
Husband and wife joint venture of the old shop, men inside and women outside, the boss lady is warm and thoughtful, the boss is skilled, after ordering the boss now grabs meat, stir-frying, the whole operation of the cloud flowing water, skilled to the extreme, a dish is on the table in a moment. Fish and meat shredded oil and water is quite heavy, there is a sense of "water flooding the golden mountain", but the greasy feeling can still be received, the premise is not only to eat, the next meal is appropriate. The length and thickness of the shredded meat are uniform, the entrance is smooth and tender, there is no fishy taste, the soup is so soaked in oil and water, it is more appropriate to shake twice when pinched, rice is the most common kind, and those who do not pick rice can even plate two bowls of rice and feel that it is not enough to enjoy.
Liver and waist stir-frying tests both the heat and the knife work, as long as the same treatment is not good, the taste is not feasible. Pork liver thickness is moderate, waist flowers cut wheat ear flowers, so that the two ingredients at the same time under the pot heating at the same time fried, the chef fried this dish, if the kitchen is far from the guest room, the pot should be kept nine mature, the liver waist is still in the plate during the table is still heated by the residual temperature, to the guest table when just broken, there is a liver tender waist crisp, like a virgin powder neck silky and tender supreme taste, eat you speechless! His family's liver waist and stir-fry is also of the upper middle level, and the lantern sea pepper is very fragrant, but it is not very spicy, it belongs to the spicy taste. The wood ear fungus is also very refreshing to make side dishes, the waist flowers and pork liver are very tender, and the powder is wrapped just right!
His other dishes are also OK, pickled pepper beef shreds, beef is very tender, pickled pepper and paste spicy shell sea pepper flavor is very full, after stir-frying the taste of the whole dish melts very well; home-cooked fish first over the mustard crisp and then stir-fried, whether it is the look and taste is first-class. All the dishes can be eaten with the taste of Sichuan cuisine with a deep foundation, not the kind of taste that the chef school has not been messing around in the jianghu restaurant for a few years. The cuisine is traditional and homely, the products are superior, the appetizer is served, if you are not demanding the dining environment, you can still eat it when you pass by.