Chengdu people love to eat red oil rabbit diced. The best rabbits are watered, diced and topped with tempeh and red oil. Authentic old Chengdu style, soaked in oil, the sauce is not dry and spicy.
When I was a child, my parents loved to buy Red Star Rabbits. The unit left work at 5:30, ran to Hongxing Road to queue for a while, weighed a rabbit for five or ten yuan, and then ran to the nearby Han bun to queue up to buy buns.
Later, it was the second sister Rabbit Ding. Compared with the red star rabbit, the second sister's tempeh flavor is more intense. Until now, the introduction of the second sister Rabbit Ding is indispensable to this bright description: in December 1990, it was named "Chengdu Famous Snack" by the Chengdu Municipal People's Government.
The red star rabbit and the second sister rabbit in the memory are chained and quantified, while the habit of Chengdu people who love to eat rabbits has always been there.
Is there any rabbit in Chengdu that is worth eating? It is also the kind that can eat handicrafts and feelings.
Bringing this question to me, I walked into the following stores.
Fresh fairy rabbit, pickled pepper flavor is the characteristic
126 Fortune Wings Street
People who walk through the door of the fresh fairy rabbit every day can never resist the plate of rabbits that are mixed with blue and white on its signboard. It just so happens that the word "fresh immortal" of this fresh fairy rabbit refers to this puddling of pickled pepper red oil.
At two or three o'clock in the afternoon, it was time to drag herself to sleep, but Sister Wang guarded the pile of white and tender rabbits in front of her under the warm sun of early spring in Chengdu.
I asked her if she was the boss, and she said she was working too. The owner of the Xianxian Rabbit is an An yue, and after Sister Wang learned the stunt of mixing rabbits from him, she managed it alone.
Sister Wang spoke softly and softly, but she was ma li about slaughtering rabbits and mixing rabbits. I asked for a fresh fairy rabbit, so she clipped a quarter of the tender rabbit with skin from the cabinet, and after weighing it, the knife fell in her hand, and each rabbit that passed through her hand was almost two centimeters square, the skin was crystal clear, and the texture of the rabbit meat was clearly visible.
Then she walked over to the spice rack and expertly gave each flavor that was only "a little" of it. Then, while turning the soup water inside the bowl, pour in the rabbit cubes.
I couldn't wait to see what these rabbits looked like after they were contaminated with oil, salt, sauce and vinegar, so Sister Wang brought the bowl to the window, mixed it, and said: "You see no wow, these are the basic seasonings, I'm about to add pickled pepper!" ”
Before the words could be heard, the pickled pepper, which had been cut into the shape of a donkey's ear, had already entered the bowl. The speed of Sister Wang's stirring hands gradually accelerated, only to see that the red and white inside the bowl were rolling warmly, following the sound of the spoon colliding along the bowl, becoming round.
Mix the pickled pepper and put the red oil, Sister Wang only put this bowl of rabbit cubes into the bowl, and finally added a few green onions to decorate, and then covered the lid satisfactorily. The whole process has a kind of painter's splash of ink, and these rabbits are in her hands, more like works of art.
Sister Wang said that their rabbits soaked for about 20 minutes were actually the best to eat. So I could only take this big bag with a strong saliva.
Then Sister Wang did not forget to greet me: The next time you come to tell us about the red oil taste of tempeh, this taste is more traditional. There is also sweet and sour spicy taste, sour spicy and sour spicy. Don't like spicy, we also have white oil sweet and sour flavor...
All I remember is that afternoon, this bowl of rabbit cloves scented me all the way. When I got home, I unwrapped it, and the smell of pickled pepper and red oil wrapped the whole rabbit in three layers and three layers, and the juice burst with a light bite.
It is a refreshing and light spicy taste, accompanied by the chewing head and tenderness of the rabbit with skin, eating the top one by one, the more picky and fragrant, the more fragrant the more you eat. Not to mention not to say that you can't eat.
Zhoujia tutu, the lychee flavor that the industry understands
No. 5 Qingxi West Road, No. 26
There is no shortage of rabbits in this turn of the golden sands. On the way to the Zhou family rabbit, I met a red star rabbit Ding, looked up, and just opened two next door with the mother-in-law rabbit that was very popular in previous years.
50 meters away, the two masters of the Zhou family rabbit also just ushered in the leisure time before the afternoon peak. Seeing me enter the store, Master Liu quickly tied up his waist.
As soon as I saw the huge word "Bishan" on the wall, I asked Master Liu about the tutu faction. Master Liu said that the Zhou family rabbit is also the practice of cold mixing rabbits, but the Chongqing faction, this rabbit, belongs to the Bishan rabbit.
In the past, the impression of Bishan rabbit was all hot dishes, and the fresh flavor of the stew pot was spicy and came warmly. In contrast, the cold mixed mountain rabbit of the Zhou family rabbit has to be gradual, and that sense of layering is also worth capturing.
Master Liu pointed to the rabbit on the plate and told me that in their industry, they all called this kind of skin-skinned rabbit that had passed the water: Jade Rabbit, also called Crystal Rabbit, which is killed, boiled and slaughtered every day. It sounds like it comes with a kind of water spirit and transparency.
As he was speaking, Master Zhou came out of the room, and Master Liu introduced Master Zhou and said that he was the chef. Master Zhou didn't like to talk, picked up the pots and pans and mixed them.
Master Zhou also did not forget to introduce me to me, saying that their family's cold mixed Bishan rabbit uses red oil paste and spicy shells, and the lychee flavor is a feature of the features.
I kind of don't understand, rabbit mixed into lychee flavor? Not necessarily fruity? Master Zhou skimmed his lips, and Master Liu smiled. He said that this "lychee flavor" is also jargon, which can be roughly understood as a sweet and sour taste, which is a sweet and sour slightly spicy.
"Chengdu people love tempeh, we don't use tempeh." Master Zhou spoke.
Master Liu followed up and explained that they generally use ginger and garlic to remove the grassy smell of rabbits, and then add Chongqing's characteristic condiments, generally two kinds of medium spicy and special spicy. But as Chongqing people, they say that chengdu people eat medium spicy enough.
In the time of the conversation, Master Zhou had already cut a quarter of the rabbit on the cutting board into thin slices, and then tortured a bowl of spices. Master Liu said that what these spices are, put more and less is a secret, so I didn't ask any more.
Only to see Master Zhou poured red oil into the snow white and tender rabbit meat bush, and then Master Liu grabbed a handful of spring onions, sprinkled a few peanuts and rice, and this cold mixed mountain rabbit became.
Master Liu said that it was great for the rabbit to soak for about 28 minutes, but I couldn't wait and put my chopsticks into this bowl of fragrant red soup.
Sliced and boneless rabbit meat naturally tastes more than diced rabbit meat. The seasoning of the Chongqing faction is also like the temperament of the locals, which is really hot. In just a few minutes, the surface layer of the rabbit meat slice has quickly absorbed the essence of the soup, and the paste-spicy shell that has been crisped with red oil is blooming with its unique fragrance.
I asked Master Liu, chongqing people mix rabbits to Chengdu to sell, Chengdu people like it or not? Master Liu said that they have a lot of repeat customers here, and this store alone sells about 30 rabbits a day.
Of course, I heard that their boss's meaning is to open another branch, after all, this good taste is worthy of household names.
Feng Jin rabbit Ding, qualified old Chengdu flavor
49 Baoansi Road
This rabbit has long been famous in Longquan, and before going there, I heard that at the peak of the afternoon, the door should be full.
The time to arrive at Feng JinTuding was about 5 p.m. If it weren't for a small queue in front of the small window, it wouldn't have been easy for you to recognize this small shop that was so faded that it was almost impossible to read.
There is a couple in the team, the woman is afraid of the man to buy too much, the man has been saying: "I have to eat 15 yuan alone, you believe me, where there is no end to eat Oh!" ”
Then the woman asked the man: "The red star rabbit I bought for you next to the Chengdu Qingyang District Power Supply Bureau last time, do you think it is delicious?" The man rolled his eyes, "It's okay!" ”
After speaking, he shouted to the window: "Mix 30 yuan of rabbit cubes, add ten yuan of bamboo shoots." The woman frowned slightly, and did not speak.
At the end of the window, a middle-aged woman was carrying a bowl the size of a washbasin, stirring the rabbit cubes to the sky.
Her surname is Sue. Sister Su pointed to the business operator column on the business license, she said that Su Tianxiu was her grandfather, and their family's craft of mixing rabbits was ancestral.
Since five years, Sister Su's grandmother has been mixing rabbit ding, until 1983, Sister Su's mother opened a shop in Longquanyi Damian Town.
Now the shop on Baoansi Road, where Sister Su is located, was opened later, and the old shop is still there, and it has always been my brother at the helm.
Unlike what I imagined, the first step of Sister Su mixing rabbits was to cut the onions and shoot the garlic now. I don't know if I can't win, or if I want to let the spice of onion and garlic bloom between the texture of rabbit meat for the first time.
MSG salt basa a circle, soy sauce vinegar poured a circle, Su Sister has a number in her heart. Three planing and two claws will make the rabbit red and beautiful. The rabbit diced rabbit does not have too much soup, but the perfect attachment of the red oil is still mouth-watering.
Compared with the previous two, the rabbit ding mixed by Sister Su is closer to the rabbit ding in the impression of Chengdu people. The aroma of red oil and tempeh is divided into different countries, the aroma of green onions and peanuts is slightly embellished, and the proportion of bone and flesh is half and half, which is more worth sucking the aftertaste.
I asked Sister Su, is there a bamboo shoot in the standard rabbit? Sister Su said that the bamboo shoots were actually launched later, because many young people like to eat vegetarian dishes, so they are added to mix together.
When collecting money, the beneficiary column reads: Beautiful Woman. It will give people the impression that Sister Su is wearing a flower jacket and mixing rabbits in front of the window.
The only regret is that the 20 yuan rabbit is indeed bought less, it is not easy to go to Longquan, and next time you must learn a lesson.
Someone has long summed up the gastronomic rule of "pancake roll everything, red oil bubble world". And the red oil rabbit in the memory of Chengdu people has also been quietly evolving. Delicious rabbits are not necessarily the ones you and I counted out with our fingers.
So what other delicious rabbit do you recommend? Welcome to the message area and tell me about it!