2024 Tianfu Dragon Boat Festival
Brought fire to both sides of the Xinjin South River
Quite a few F&B outlets and brands
Among them, there is a fresh goose intestine hot pot
There are rumors in the community
It is said that it has made the freshness of the ingredients to the extreme
As a senior "food knower"
The editor rushed to the word "fresh".
I made a practical investigation of this hot pot restaurant
Descend the Wujin Covered Bridge and come to No. 56 Wangjiang Road, Yongshang Town, and you can see the simple and elegant shop sign of "Xujiu" fresh goose intestine hot pot. Entering from a small and moderate store, the surrounding open space instantly opens up the field of vision, the middle is a small courtyard, the left and right sides of the hall and some private rooms, the second floor hall booth is set up by the river, the gentle river breeze brings the natural coolness of summer.
The owner is a sassy and capable "post-80s" girl - Lu Lingling. Although she is young, Lu Lingling has been working hard in the Xinjin catering industry for many years, making Chinese food and skewers, but she has always been reluctant to give up the hot pot as her favorite, so at the beginning of this year, she re-fought Xinjin catering with fresh goose intestine hot pot.
When it comes to hot pot, the bottom of the pot is a topic that can never be avoided. Sichuan and Chongqing have always had a "dispute" between the bottom of the butter pot and the bottom of the pure clear oil pot, and the two factions have their own merits and supporters. The bottom of the butter pot is fragrant and fragrant, heavy and spicy; The bottom of the clear oil pot has a refreshing taste, focusing on the original taste of the ingredients.
As the main fresh hot pot, the choice is pure clear oil pot bottom.
Speaking of the freshness of the ingredients
The freshness of the succumbing
What kind of extreme has it been?
Taking eels and frogs as examples, Lu Lingling reached an agreement with the artificial farm that the fresh goods would be delivered one hour before the peak of the passenger flow every day, and the kitchen staff would immediately kill and clean them on the spot, and quickly deliver them to the table after being plated. Although this method reduces work efficiency, it ensures the freshness of the ingredients to the greatest extent.
The goose intestines and duck intestines are similar to the "800 miles expedited" method, which is delivered within one hour from the slaughterhouse to the store. Among them, the goose intestine is selected from a fine goose with a complete intestine about 2 meters long as a portion, with a daily limit of 20-30 (copies), and the duck intestine is also limited to about 20 catties. Many diners who have not made a reservation in advance often experience a state of running out of stock, but that is also the real situation and cannot be adjusted.
For this situation, many people suggested that Lu Lingling prepare some frozen goods in case of emergency, but Lu Lingling rejected the proposal. "I want to make the best fresh hot pot, and I can't reduce the quality because of immediate benefits." The simple language reveals the stubbornness of young people, and it also reflects her dedication to her career and persistence in her dreams.
The hot pot is served on the table, and the soup is bright and fragrant. It is recommended by the store to go with a clear oil dipping dish, and the purpose is to experience the original flavor of the fresh and authentic ingredients.
Although the eels and frogs are artificially farmed, the fresh and fast cooking maximizes the freshness of the ingredients, and the smooth and tender meat is wrapped in the bottom of the clear oil pan, and the clear oil dips the dish again, like a gorgeous flower blooming between the lips and teeth, and the delicious taste overflows the mouth.
The 2-meter-long goose intestine is cut to fit the length of a chopstick, and the intestine skin is slightly yellow and slightly rolled after being scalded at the bottom of the pot, and the entrance is crisp and fragrant, with a long aftertaste. The duck intestine is crispy and fluffy, and the aroma is slightly stronger, and the goose intestine is only a slight difference between the texture and taste.
In addition, waist flowers are also the best in fresh goods. The waist flower treated by the flower knife with the dried chili pepper dish is even more spicy and stimulating, and the wild and rough pride is sprayed out between chewing.
Fresh-cut beef, the best hanging dragon, the best big fish, glutinous rice luncheon meat, fresh chicken kidneys, etc. are also popular in the store, and they belong to the must-try series.
Except for the hot and piping hot pot
It is accompanied by a variety of cold drinks
It is also a cool work created by Lu Lingling herself
Hand-beaten lemon green tea and black tea, using Thai green tea and black tea, the fragrance of tea leaves is mixed with the fragrance of lemon peel of selected perfumes, and the juice is hammered out. It is cool and pleasant in aroma.
Matcha watermelon crushed coconut coconut, using fresh watermelon pulp, seeded, mixed with pure coconut milk to crush, spread a little handmade matcha salted cheese milk cover, sweet and delicious, the sweetness of watermelon and the coconut fragrance of coconut milk are also silky and cold in the mouth.
On a summer afternoon, a glass of cool fruit juice sparkling water fills the sweetness of life. Cool bubbles jump between your lips, enjoying the tranquility and coziness it brings.
Various flavors of milk tofu, full of milk flavor, smooth and tender, cold and cold, a dessert that makes people fall in a bite.
Osmanthus iced sour plum soup, heat dissipation, protection of the gastrointestinal tract, spleen and appetizer, proper additive-free good things cool and anti-heatstroke artifact, appetizing and eating, no technology and ruthless, pure ingredients boiled out of the taste.