Chengdu, for me, is a fascinating city.
I became attached to Chengdu because I read Mr. Luo Niansheng's essay "The City of Furong" when I was a teenager. Mr. Luo wrote about Chengdu as a scholar, with endless gentleness and endless elegance ...
At that time, I was in a small border town in the northeast, and I was fascinated by Chengdu, which is far away from Qian Shan.
The first time I came to Chengdu, I was on a business trip. The company arranged for me to explore the southwest market. The first stop was Chongqing, and the second stop was Chengdu.
In Chengdu, clear oil chafing dish is essential.
Compared with the butter hotpot in Chongqing, the taste of Chengdu Qingyou hotpot is more complex and changeable. If Chongqing Butter Hotpot is Shaolin's vigorous king kong palm, it is powerful and strong, then Chengdu Qingyou Hotpot is Dali's six-pulse Excalibur, which is dexterous and changeable, and its power is also extraordinary.
In my spare time in Chengdu, it is necessary for me to pay my respects at Wuhou Temple.
I remember watching the TV series Romance of the Three Kingdoms when I was a child. Mr. Kongming died in Wuzhangyuan, and I cried and my nose was bubbling. When I was in junior high school, I could recite the whole text in an hour, and I still haven't forgotten it.
In Wuhou Temple, the ancient cypresses are dense, solemn and solemn, with a winding red wall with bamboo swaying on both sides, red and green, and a winding path leading to a secluded place. "I was clothed in cloth for farming in Nanyang, and I risked my life in troubled times, but I didn't want Wen Da to be a vassal ..." Now, the troubled times are peaceful and prosperous, and the vassal has been annihilated by fly ash, but Mr. Wang's words are still in my ears.
The Jinli, separated from Wuhou Temple by a wall, is full of flowers and tourists.
On that day, in Jinli Ancient Street, it began to rain lightly, and I strolled into a teahouse, quiet and elegant. I asked for a pot of tea and sat by the window. Through the lattice window, tourists held umbrellas in the misty rain, just like an ancient painting, which made people fascinated.
ok, relax, this is Chengdu.
At noon, the teahouse prepared Sichuan Opera to change its face. Mr. Lao She once talked about Sichuan Opera in his essay "Lovely Chengdu", which made me curious.
I thought that we could find the mystery if we look closely, but unfortunately, there are no clues to find. The faces of Sichuan opera actors are changing rapidly, and their skills are really good.
Chuanchuanxiang can compete with hot pot in Chengdu, and the "cold pot string" evolved from it is my dish.
cold pot strings, though cold, are actually hot. Choose the skewers, put them in the red soup pot and serve them on the table after the store scalds them. The bottom of the soup is red and calm, and the surface is like Pinghu. Be careful when eating, and be careful to burn your tongue!
and this is the "contrast charm" of the string of cold pots!
and the alms chicken is not only a chicken, but also a kind of string, which is very similar to the string of cold pot. I am always stupid and confused.
A local friend in Chengdu told me a secret. He said that the dervish chicken would sprinkle you with a layer of white sesame seeds.
spicy rabbit head is a special feature of Chengdu cuisine, which Chengdu people aptly call "gnawing rabbit's skull".
to tell you the truth, I can't resist biting the rabbit's head. I'm not used to eating food that can relate to this animal, especially all kinds of heads, such as chicken heads, duck heads and so on.
the first time I ate rabbit's head, it was because my business partner took me with him, which was kind and difficult. It can be said that "I often walk in the Jianghu, and I have to wet my shoes sooner or later".
I looked ferocious and took a bite. Holy shit! Not bad!
There is not much rabbit head meat, but the meat is very delicious, especially the rabbit brain, which is very delicate ...
When I left, I packed dozens of spicy rabbit heads, which is so satisfying!
when it comes to eating brains, eating brains is a "gourmet mountain" that I can't conquer so far.
brain flowers may be the farthest food from my heart. My friends in Chengdu told me that if tofu pudding can be eaten, brain flowers can be eaten.
But the brain flowers do smell fishy. Although there are spicy and delicious condiments, they are too spicy. Take a sip of ice water and the smell of the brain flowers will be hooked up.
when it comes to the word "Mao", it seems to me that it means just boiling.
maocai is a hot pot for one person, and a hot pot is a maocai for a group of people. It can be seen that maocai is most suitable for travelers like me to eat alone.
When I was in Chengdu, I was alone on business, and my stomach was growling, so I came to a temple offering sacrifices to five zang-organs in maocai. Don't care about the size of the store. A large number of people is a good place.
In my opinion, this maocai should be the ancestor of our Northeast Mala Tang, but we are used to serving a spoonful of sesame sauce, while eating maocai is sprinkled with chopped green onion, coriander and Sichuan lobster sauce. The taste is better and richer, and the spicy taste is complex and changeable. Eating one is a sweat.
When it comes to spicy food, Chengdu and even Sichuan are all hot. Even a bowl of dumplings is full of red oil.
We northeastern people love to eat jiaozi, and the bell dumplings in Chengdu have also captured my heart. Bell dumplings, pay attention to thin skin, fine ingredients, tender stuffing, fresh taste, pure meat stuffing, mixed with red oil, sesame oil and red soy sauce, spicy and sweet, sweet and fresh, rich garlic flavor, that is, the weight is not big, I can kill three portions by myself. [grinned]
Of course, Chengdu cuisine is not only spicy, but also a lot of sweetness. After all, sweetness can relieve spicy!
In Chengdu, eating "Three Cannons" is a fun and delicious thing. When a three-cannon is lit, the master withdraws a lump of Ciba, divides it into three parts, and throws it on a copper plate. There are three clear and loud "bang bang bang" guns, and Ciba bounces on the inclined plane like table tennis, automatically rolling on a layer of yellow bean, sprinkling brown sugar and sprinkling sesame seeds, which is the "three-cannon" of this sweet glutinous rice.
Of course, there are many wonderful sweets and snacks in Chengdu, which I will never forget.
ice powder, a cool and sweet antidote, with brown sugar, peanuts and raisins, is the right way to serve a bowl of ice powder after eating hot pot.
Lai Tangyuan is a century-old brand in Chengdu, Sichuan. Now Lai Tangyuan has many flavors, and the most classic is lard and black sesame stuffing. Although the heat is off the charts, I feel very practical after eating.
here, I want to focus on the special food, yeerba.
Ye Erba is a special food in Sichuan. I ate Ye Erba for the first time in Chengdu, the home of a local friend.
My friend said that eating Ye Erba depends on the season, and it can only be eaten around Tomb-Sweeping Day. Ye Erba has meat stuffing and sweet stuffing, and I especially like sweet stuffing. The green leaves are dyed with wormwood juice, which is quite similar to our Korean "wormwood cake".
And the shape of Ye Ershua also makes me feel more cordial, which is quite similar to our northeast Manchu snack "Su Ye Bo Bo".
in my eyes, Chengdu people know how to eat, and they don't go all the way to black on the spicy road.
The understanding of spicy and sweet is quite in place, and the snack that plays spicy and sweet is the famous snack in Chengdu: sweet water surface.
the delicious taste of sweet water lies in only grasping people's tastes.
The spicy taste of sweet water comes from red oil pepper, which is rich and spicy, accompanied by pepper powder and peanuts, and is more rich and charming. The sweetness of the sweet water surface comes from the sweet red soy sauce. The slightly sweet taste neutralizes the spicy taste and brings more changes in taste.
When you eat sweet water, the first bite will definitely bring you the tendons and teeth of noodles, as well as crunchy peanuts jumping mischievously between your teeth, followed by the sweet taste, which is caused by sweet red soy sauce and salivary amylase, and then the spicy taste comes again, and finally the rich sweetness brought by careful chewing ...
I have been to Chengdu several times, but due to many matters, I have no chance to go to Du Fu Caotang to reminisce about the past.
In 216, I finally had leisure time in Chengdu, and came to Du Fu Caotang to see Du Gongbu's former residence.
The statue of Mr. Du Fu in the thatched cottage is pitifully thin. It is this poet who wrote a generous poem that "there are thousands of spacious buildings in peace, and all the poor people in the world are happy, and the wind and rain are motionless."
Mr. Du in the prosperous Tang Dynasty, when his thatched cottage was destroyed by autumn wind, and his whole family was caught in the rain, he was very angry. Did he ever think that after a thousand years, this land was full of flowers, businesses and restaurants, and delicious food everywhere ...
I think this is the massiness of Chengdu, and it is also the place where people of my generation love life and the country.
Chengdu, a city that fascinates me!
# Chengdu Cuisine # # Chengdu Cuisine Culture # # Chengdu Snacks # # Chengdu Wuhou Temple's Red Wall Bamboo Shadow # # Punch the "Du Fu Caotang" in Chengdu, Sichuan #