Zigong Salt Flavor

At the end of work, Brother Fan got a call from Lao Liu.

"third brother, you have no plans for tonight? Brothers haven't got together for more than two months. Oh, a whole set of wheat tonight? ！”

"Brother Yao, I went back to my parents' house for dinner tonight, and I spilled it."

"yes! Still as usual, set a place for a while, and WeChat will tell you ha ~! "

......

On Friday night, the lights in this city seem particularly bright, and the midnight snack stalls that operate all night always open earlier than usual working days. People who have been busy for a week usually take advantage of their weekend vacation to arrange a midnight snack on the evening of the last working day. Three or five tables, seven or eight nests, drinking a little beer and eating a little wine, the fatigue of a week's work can disappear in the cup.

supper. It is the Jianghu that is still active on people's tongue in the dark night.

In fact, the development of salt-helped dishes in Zigong for more than 2, years is inseparable from the word "party". In the past, whether salt workers were working for a living or salt merchants were discussing for discussion, once people got together, they had to eat food. Meals, meals, and eating together; With food, there will be discussion, comparison and even study, and the resulting dishes will be tasted, verified and improved repeatedly by many people, and then there will be a variety of salt-help cuisines that have been passed down to today.

In the same way, eating supper is actually a way for people to get together. It takes food as the carrier, bringing people together, or catching up and chatting, or doing business by words. Although the purpose is not to eat, it is extremely picky and particular about what it eats.

Therefore, the variety, rich forms, excellent production and outstanding features of supper stalls are the standard for a snack stall to operate well and win word of mouth.

Master Xie is the chef of this snack shop. After being away from home for more than ten years, he moved around the kitchens of restaurants and hotels in major cities, and learned and mastered the production methods of many local cuisines. Returning to Zigong, the hometown of Baiwei State, making supper became a stage for him to play "martial arts".

"There are too many kinds of Zigong supper now! Cooking, cooking, soup pot, barbecue, almost every family has. The food is not as simple as before, only a few frozen kebabs are roasted on charcoal fire. Basically, they are all done now, frogs, crucian carp, lobsters ... those (ingredients) are placed at the door, and when the guests come, they choose. "

"In recent years, it's even more swaying. Seafood that used to be eaten only in hotels has also been moved to nightingale stalls. It's not for sale yet. It's all kept alive in a jar, waiting to be ordered and taken now. Charcoal roasting, steaming and salt baking are very popular. "

"so you can do it here? ！”

"that's true! There is also great competition in the midnight snack market, with more varieties and novel practices. How can we keep our guests and bring back our heads? "

Whether it was under the bridge, Tongxing Road in those days, or Fangchong Back Gate and Guangdian Pear Garden now, the distribution of midnight snack stalls is inseparable from the expansion of the city and people's settlement. Where there are people, there are midnight snacks, just as where there are people, there are rivers and lakes. The construction of Huashang International City has brought another rich life circle to Zigong people who like to be lively, and also brought another gathering place for supper stalls.

This also shows that there is never a shortage of new people in this Jianghu, but it really takes a lot of effort to stand on this Jianghu and satisfy diners' increasingly critical taste.

Lobster is a big horn that has to be mentioned in supper.

From braised prawns in Qianjiang, Hubei, tasty shrimps in Changsha, Hunan, to stewed lobsters in 13 sweet lobster, Xuyi, Jiangsu, and Chengdu, Sichuan, the practice of crayfish is actually not limited to the so-called "China Big Four" mentioned in entertainment programs. It's not that Zigong people can't make famous brand varieties, but that Zigong people are too good at making and changing, and they simply don't bother to rank on the list.

Spicy, spicy, spiced, sweet and sour, whether it's the taste or the cooking techniques such as frying, boiling and stewing, in the Jianghu of midnight snack, just pick a master and you can use your excellent skills to monopolize one. It is Zigong's delicious mouths that urge the masters to improve their cooking skills and innovate and develop. It is also the affirmation and request of the diners, which makes Master Xie realize that if you want to stand on this river and lake, you can't win by relying on ever-changing patterns, and you need to study more on the taste.

Crayfish with garlic is actually a classic processing technique of Cantonese cuisine. It seems simple and light, but it is not unique, but it is a "weapon" introduced by Master Xie for a long time.

cut open the back of fresh crayfish, remove the shrimp paste, and set the plate. As soon as this side is set, the other side has to heat the oil pan and fry the garlic.

the essence of this dish lies in the processing of garlic. Different varieties of garlic have different allicin content, so the spicy taste of garlic is different. Master Xie mixed and mashed carefully selected garlic according to a certain proportion, and then marinated it slightly with oyster sauce, abalone juice, Vert, soy sauce, salt and other ingredients. When the oil pan heats up, half of it is fried first, and the remaining half is added after the garlic turns golden brown, so the fried garlic is called "Gold and Silver Garlic".

put the garlic on the lobster's back, steam it for three minutes, and turn off the heat.

The garlic crayfish made in this way is different from the spicy taste that Zigong people like to eat, but it is as refined as water hibiscus. The strange garlic fragrance overflowed from the beginning of steaming. When the lobster is steamed, the delicious shrimp meat matches the fragrant garlic, and every second you eat it, there will be surprises.

Besides, Master Xie has also put a lot of thought into dipping boiled shrimp in water.

"The traditional dipping in water is nothing more than dipping in fresh pepper and mustard. There is also a kind that was later innovated by others, and the fresh pepper with beer is dipped in water. "

"What kind of dip in water do you think is better? More in line with the taste of our Zigong people? "

"Actually, in the eyes of our chefs, there is no absolute distinction between high and low. Everyone has different tastes and a different sense of identity. "

"Mustard dipped in water is suitable for guests who like to eat light flavor; The fresh pepper of beer is dipped in water. Of course, this guest does not reject the taste of beer, in order to taste the unique spicy taste mixed with malt and ginger, garlic and pepper. "

"Fresh peppers are dipped in water, which is the most common. However, in order to stand out, I tried to make a special soy sauce. Dipping shrimp will not destroy the umami taste of shrimp itself, but also reconcile the taste of fresh pepper and garlic, making it soft without losing its rich and spicy flavor. "

"how to eat in the individual, how to cook. For us, more brains and more learning can make good dishes. "

indeed, every 1 mouths can taste a hundred different flavors. Sweet, sour, bitter, delicious and salty, all on the tip of the tongue of the person who eats, and some studies have found that people's taste will change slightly with age.

As foodies, we have a preference for food, and we have the idea of sticking to it, but we also have a desire for innovation. If you want to gain a foothold in the Jianghu of supper, it depends not on how different the taste of the dishes is, but on the spirit of persisting in not being solidified in tradition, not being bound by the public, and trying to improve and innovate in details.

This coincides with our desire for novelty as diners.

As night falls, a little bit of cool wind is faintly rolled up in the dark air, and the chill of early winter night invades the city lights early.

Brother Fan drove the old cat (wife) and daughter home, wrapped a coat alone and went out. Lao Liu said that the address of supper is on the street of Chinese supper, and the name is also very special, "678 wine and food".

"The boss is a few young kids younger than himself, full of energy," said Liu, "much like us in those days."

Now that the brothers in those days have their own families and their own lives, it's hard to get together and chat all day and wander the rivers and lakes as before. Now, only this "midnight snack meeting", which is fixed almost once a month, can fulfill the brothers' cherished wish of catching up with the past and increasing their feelings.

One dish of pot-stewed vegetables, two portions of stir-fried, crayfish peeled off, beer bottles opened, and the delicious food and good wine opened the sky unscrupulously. That kind of pleasure, that kind of natural and unrestrained, is the most comfortable enjoyment in the world.

I don't know, do you want to make an appointment for supper? If you have a name in mind at the moment, don't hesitate to pick up your mobile phone and call him (her)-see you in the Jianghu ~!