#一个伪重庆人眼中的重庆美食 #
——Nanshan Cuisine(1)
Net red label ~ Hongya Cave
Chongqing is a mountain city. The Yuzhong Peninsula is built on the mountain, straight to the point, and several other districts of the main city, such as Yubei, Nan'an, and Beibei, are also caused by the Yangtze River, Jialing River and its tributaries, resulting in ditches and mountains. It can be said that the mountain is the backbone of the mountain city, the water is the soul of the mountain city, the mountains and rivers are interdependent, and the green mountains and green water are the best labels of the city.
See the night view of the mountain city in Nanshan Yihuali
There are "four small mountains" around the main city of Chongqing: Tieshan Ping, Gele Mountain, Jinyun Mountain, nanshan. Chongqing people also love mountains, pro-mountain, patron, mountain watching and eating seems to be the most integrated into the mountain forest leisure way.
Therefore, a number of classic food shops have also been born in the major mountain ranges, and most of them are local cuisines that have been rooted in Chongqing for many years.
Personally, I feel that Nanshan is the mountain with the richest food culture in Chongqing, and it is also a mountain with the best historical precipitation and quiet in the middle of the bustle.
Today, Mr. Zhan will talk about a fly restaurant in #Nanshan, one of the four major mountains in the main city of Chongqing.
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The collection of this "fly house" is actually 2018. As a veteran foodie until this year's "five. A " to experience, is really ashamed of the title of "foodie".
This restaurant is called "Jiujiu Beef Restaurant", in an alley on Nanshan Road, the storefront is a residential bottom merchant, and it is a very old kind of façade, giving people the feeling that it is going to be demolished at any time!
There are seats inside and outside the store, a simple canopy is built in the open-air dam, and a blue cloth is used to surround the customers... It is the feeling of the food stall, but I seem to prefer to sit in this dam to eat, which for a post-70s uncle, it seems to have traveled back 20 years and found the original feeling of "riot stick".
Of course, eating in such a fly restaurant, there is basically no service to speak of, and the menu is written by itself. Imagine a Chongqing sister wearing a cheongsam bringing you tea and pouring water, only the big mother, and the voice is bright, and the old and far can hear her "shout": "No. 105!" Number 105! It's time for you to eat! Hurry up! ”
The main dish here is beef, the taste of the old Chongqing small restaurant, the most comfortable next meal.
The number one protagonist: "The Artifact of the Next Meal" - #泡菜牛肉丝 #
This dish actually made Mr. Zhi eat three bowls of rice at dinner for the first time in the past 10 years. This dish, the old jar of kimchi is absolutely the soul: about 0.5 cm of pickled radish, wild pepper, plus slender shredded beef, the moment it is served on the table, the salty aroma is overflowing, the sourness of the kimchi combined with the tenderness of the beef, scoop a few spoons and rice, you will find the purest "local" taste.
Lead actor: "Green and white and crisp" - #火爆黄喉 #
Yellow throat has always been the protagonist of shabu-shabu in my impression, and I never thought of using it to stir-fry. The cut yellow throat is infiltrated and oiled, and fully combined with pickled ginger, green pepper, green garlic and watercress in the wok, it becomes the most human fireworks of green and white crispness.
Leading actor: "Hehuan crisp and tender" - "liver waist and stir-fry". This is actually just an ordinary home-cooked dish from Sichuan and Chongqing families. However, for the chef, the knife skill and the fire are mastered, and it is more than half successful. Their family's "liver waist and fried", the pork liver is fresh and tender, the waist flower is crisp, the liver and waist are not mutually exclusive, each has fun. Eat waist supplement waist, eat liver supplement iron, plus taste Bashi, not hurry to numb the chopsticks.
Lead actor: "Cow Break Anchor" - #水煮牛肉 #
When it comes to the boiled series of dishes, the Sichuan-Chongqing region is not only the "originator", but also extends the boiled series almost infinitely. And boiled beef is the essence of the Sichuan cuisine boiled series. The boiled beef served on the table is fragrant, the beef is tender and smooth, the spicy taste has long been immersed in three points, and the pepper and paste pepper make people have an appetite.
Lead actor: "Tonic Beef Soup" - Great White Bean Beef Soup
Beef is rarely used in Sichuan cuisine for stews. As a Sichuan person, I have drunk Huaibei beef soup, Luoyang beef soup, and Shaxian snack beef soup, but I have rarely drunk pure beef soup in eastern Sichuan and Chongqing. The big white bean beef soup is salty and fresh, the white beans are stewed to "rake", the entrance has a "rustling" feeling, the beef is fatty, the more chewed the more aftertaste! After eating three bowls of rice, drinking a bowl of beef soup, instantly feel that life is "complete" and full of cattle.
Sichuan cuisine has actually embarked on a "no spicy no joy" in recent years
The road of no return, this is actually a blasphemy of Sichuan cuisine, and mislead outsiders to think that Sichuan cuisine is only spicy, do not know that Sichuan cuisine also has salty fresh, salty, fish, strange taste, miyaho and other flavors.
It's like life. Life should not only be dazzling, but also calm as water, and it is more likely that the car in front of the door is sparse. The five tastes are complete, the taste is tasted, and it is only the diners, and finally the passers-by, and the process is the visitor. The so-called success is actually three points of real cattle and seven points of bragging; the so-called aura, in fact, three points of true qi and seven points of obedience; the so-called cultivation is nothing more than three points of forbearance to make seven points of self-inhibition.
It seems to be far away again. , slightly drunk is actually much more sober than sober and reasonable.
Tamales
Or back to the "Jiujiu Beef Restaurant", although the four dishes in front of me are spicy, they will not make me, a "pseudo-Chongqing person", sigh. And the steaming series such as: taro beef tendon, taro crispy meat, salty and delicious; seasonal side dishes, do not pursue the rivers and lakes of the times, to charm and tempt. The traditional taste, steaming and stir-frying, is the essence of Sichuan cuisine, is the most grounded fireworks.
Steamed taro beef tendon
I'm just a foodie, not a cargo. If the owner of the "Nine-Nine Beef Restaurant" sees this article, can he let Mr. Zhao not queue up next time?