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Fall in love with Xiangwei stir-fry again.
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Since the rise of the concept of "internet celebrity city", the popular way of travel now seems to be different from before. Traditional tourism rushed to the scenic spots, and now everyone's goal has shifted to punch card net red shops, but one thing is still the same - they have to queue up anyway.
On weekend nights, I wandered along the snack street in the center of Changsha, that is, in more than ten minutes, I saw at least five teas, and each one had people queuing.
This is a bit beyond my comprehension, according to the fast food door-to-door law, you see a McDonald's on the road, and the opposite side will usually be KFC. But you come to an intersection and see that there is a tea face at the east side of the road, which may be all tea in the southeast, northwest and southeast corners.
The people of Guangzhou, who have just been liberated, said that you are queuing up to test nucleic acid and get vaccinated, and I don't feel any sense of violation.
Different from the luxury store model of Xicha and Naixue, each tea color storefront is extremely small, and the store I went to does not accept small program orders, but the number of stores is large, and compared to Xicha and Naixue, the consumption level of more than 10 yuan a cup is also cheap.
As for the taste, I ordered a cup of Youlan latte recommended by the waiter, but I felt that the sweetness was relatively restrained, and there was a clear taste of tea base, and it was not good enough to move the bench to queue or spend money to buy on behalf of the waiter, which belonged to the range of the queue index within 10 minutes.
The return journey from Changsha South Railway Station, from the entrance to the waiting hall, there are at least three teas and pleasant colors, almost did not open in the bathroom. Under the bombardment of such a high intensity, coupled with the inexpensive taste, it is equivalent to developing a living habit of the locals.
On the return train, I sent a circle of friends by hand, and a local friend in Changsha replied at the bottom: Even if you want to go to Cha Yan Yue And then take the wrong road, you can also encounter Cha Yan Yue.
Even when she replied to my circle of friends, she was holding a cup of tea in her hand...
When it comes to the weekend night supper time, you will wonder where so many people are coming from, and the entrance to the supper shop is almost the hardest hit area in line. Followed my friends to two local Internet celebrity skewer shops, first arrived at Mengzhong, saw the long queue and then fled. Later changed the cameo, butter skewers taste good, but the waiter's thinking is different from ordinary people, a room temperature beer on a hot day, hot beer with hot and spicy skewers, probably will eat sweaty collapse.
If you are looking for some Hunan restaurants that are not so marketable and slightly more expensive, you don't have to endure the pain of queuing. Local friends recommended the pin court, go in to see, not only do not have to queue, guests did not see a few, for a while also thought that they went to the wrong place.
Casually ordered a few dishes, the rare thing is that the seasoning is relatively restrained, not as heavy as the small restaurant, and the oil control is quite good, not to make people eat full of greasy.
Xiang flavor is crispy, in fact, it is spicy fried sour radish and chicken crispy bones. Chicken crisp bones are knife-handled into slender strips, presenting a pleasant crisp chewing feeling, and the sour radish is slightly less crisp, but adds a layer of fermented sourness to the whole dish. On the surface, it looks unremarkable, but the two crisper ingredients are cleverly combined to produce a 1+1>2 effect.
I had never eaten a dried crust so crisp before, and if it wasn't too large, I would have been able to clear it.
Roasted juice waist flower, waist flower lovers said that although the seasoning is not bad, but obviously the waist flower processing is too old, tenderness is not qualified.
Probably because I usually eat less Hunan vegetables, the impression of Hunan vegetables in my mind is almost focused on small stir-fry. The next day I went to another restaurant that made official dishes, and found that the delicious food was still small stir-fried...
In Changsha County, a suburb of Changsha, there is a garden-style restaurant called Qingxi Manor, which is one of the few places where zu'an dishes can still be eaten today.
Diners familiar with the history of official cuisine may know that during the Republic of China period, there were two Tan family dishes in the north and south of China, the north Tan refers to the private dishes of Tan Zongjun in Beijing, and the south Tan refers to the private dishes of Tan Yanmin in Hunan. Tan Yanmin (谭延闿), courtesy name Zu'an, was a high-ranking official in the Kuomintang government, who served as the governor of Hunan and the chairman of the Nationalist government, and Zu'an cuisine was created by his cook Cao Jingchen.
Similar to other official cuisines, Zu'an cuisine pays attention to ingredients and cooking techniques, and specializes in expensive dried goods such as abalone wings. If you want to order a full set of Zu'an dishes, you need to book a week in advance, we arrived in a hurry, only one day in advance to let the store arrange a few classic Zu'an dishes to try the taste. Among the Zu'an dishes, the most well-known dish is Zu'an tofu.
Although it is called tofu, it is not necessarily a pure soy product. Zu'an tofu is a complicated and delicate official dish, which is steamed with chicken soup, egg white, minced fish and tofu to make it look like ordinary tofu, but also has a bean flavor and umami flavor, and is accompanied by delicious mushrooms, vegetable hearts, ham shreds, Yaozhu silk and broth. However, tofu has a very heavy brine flavor, which greatly reduces the umami taste of the whole dish.
Another masterpiece of Zu'an cuisine, Zu'an shark fin, is simmered with chicken and pork knuckle, so that nutrients such as protein between chicken and pork are integrated into shark fin and broth. It is said that Tan Yanmin was extremely fond of shark fin soup, and had shark fin soup in his last meal before his death. I'm not a shark fin lover, I just think it's more than enough gelatinous on the whole, but it's still a bit worse in umami.
Since most of the banquet objects are elderly, the dignitaries who pay attention to health care, the seasoning of official dishes such as zu'an dishes is light and delicious, and naturally it will not be too spicy. Older diners tend to have bad teeth, and it is easier to eat ingredients in small pieces, crisp, or finely chopped. This soft crispy crucian carp is so crispy that even the bones can be chewed, but it is easy to think of the familiar canned tempeh crucian carp...
There are not too many surprises in the Zu'an dish part, but the favorite part is the cold dish and small stir-fry in the back.
Appetizer cold vegetables home soaked three crisp, to pickled three kinds of crisp ingredients, each crispness, sourness and sweetness are different, from top to bottom, mustard greens, lettuce, radish, chewing and seasoning gradually aggravated, seemingly simple, but made a delicate sense of progression.
Another dish of cold vegetables, coral mushrooms mixed with waist flowers, with two kinds of crisp ingredients to match a different feeling, and the above Xiang flavor crisp mouth has the same magic. The tenderness of the waist flower is perfect, and there is almost no fishy smell, although the coral fungus is also a crisp taste, but it is softer than the waist flower, and the sauce with red oil and vinegar at the bottom is also very colorful.
Stir-fried beef blinds with sour cabbage, a dish that shows knife craftsmanship techniques, sour cabbage and beef blinds are cut very thinly, and the spiciness is relatively restrained. The whole dish is almost not greasy, and both ingredients are crispy in taste, but they are superimposed with different layers... How can I always encounter this kind of double crisp ingredient dish in the past two days!
The other sauce roasted glutinous rice eggplant is also handled well.
If you come to Qingxi Manor next time, it is better to order such more homely small dishes, sometimes coarse dishes are made in detail, but there are more surprises than the conventional big fish and meat, abalone wings and stomachs.
There is also a very good garden, if the device to spray dry ice can be removed, this thing plays a so-called role in setting off the environment, basically and the store expects the opposite... (Warned by a Samsung vegetarian restaurant)
Pin Yuan
Address: Changsha Tianping Apartment South Building Podium (Huarong Xiangjiang Bank South)
Tel:0731-84919111
Qingxi Manor (Xingsha Store)
Address: Changsha City, Changsha County Xingsha Avenue No. 20
Tel:0731-83877777
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