I have eaten a lot of Northeastern food in Xiamen . Among the Northeastern restaurants, the one that I can’t forget is Pot Bun Pork . Every time I think of that bite of sweet and sour Guobao Pork, I get greedy.
But what convinced me about the "Derunlou Northeastern Restaurant" recommended today was not the pot-roasted pork or the big bones with sauce , but the deliciously grilled lamb chops.
"What's your signature dish?"
"Customers order a lot of roasted lamb chops and roasted lamb legs ", the boss said leisurely while sitting on a stool.
I know that Northeastern cuisine is not one of the eight major cuisines of , but I really didn’t know that grilled lamb chops are also the signature of Northeastern restaurants.
In my impression, most of the grilled lamb chops I have eaten are grilled in the kitchen, then cut into bite-sized pieces and served on a plate.
But in his house, the whole lamb chop is brought to the table intact, grilled over charcoal fire and then cut by itself. (I only noticed after ordering that there is an oven on each table, which is prepared for roasting lamb chops)
I saw the boss walking towards us with a whole piece of golden-brown lamb ribs. After the lamb ribs were simply marinated, they were skewered on a barbecue spit and served on the table. The huge thing in front of them instantly grabbed the attention. The boss of
added charcoal for us and placed the grilled lamb chops on top to continue heating. In this way, all the remaining steps need to be done by yourself.
Gently hold the iron handle and turn the mutton chops. Under the strong attack of the high temperature of the charcoal fire, the aroma is forced out. A smell of meat passes through the tip of the nose, and the sound of mutton sizzling oil is heard in the ear, and the hand has unconsciously reached out. fork.
In front of this mutton chop, I understand what it means to be impatient.
The fork touched the mutton and when it touched the mutton, the abundant juice dripped along the bones into the charcoal fire, and white smoke suddenly appeared. The tender mutton is also easy to cut into pieces, and it can be cut into pieces easily with the movement of the knife.
Then put it in your mouth. It is crispy on the outside and tender on the inside. The juicy mutton blends with the fat under the skin. The juice explodes in your mouth when you bite it, releasing the delicious taste.
I like the crispy texture, so I bake it for a longer time. When the outer skin is roasted and fragrant, it is the best time to enjoy it.
It’s even more exciting to chew on the bones. The firm meat is connected with several thin layers of fat, and the skin is grilled until it is golden, crispy and fragrant.
is different from the small lamb skewers. The directly grilled lamb chops have a slight smell. There is no need for strong chili pepper and cumin to cover up the seasoning, and the most original flavor of the mutton is retained.
The good thing about eating pot-wrapped pork is the sourness that rushes into your nose. The seasoning of this Guobao Pork is my favorite. It has the right balance of sour and sweet, and retains a hint of white vinegar. The gravy evenly coats every piece of meat with a crystal luster, and it doesn't feel greasy even if the fat hangs on your lips.
Pick up a piece, and the gravy coating on the surface will pull up, and there will be a "click" in the mouth, which is enough to show how crispy the outer skin is. The moment your teeth feel crispy on the outside and tender on the inside, you begin a wonderful journey on your tongue.
The tenderloin hidden under the skin is tender and thick, not dry, and has an excellent taste.
Can you use chopsticks to eat this big bone with soy sauce? Don't look down upon it! The boss specially cut the thigh bone into bite-sized pieces, and you can feel the tearing feeling of the fleshy bone with chopsticks.
The big bone sauce in this sauce is full of flavor, but unfortunately the juice is not rich and the meat tastes rather poor.
After eating a large table of meat dishes, dipping pickles is definitely the best tool to relieve boredom. The traditional Northeastern way of eating is a fresh and crisp taste, which can be felt in your hands.
Lettuce is used as the base, and green onions, bean curds and cucumber peppers are added. Once rolled and dipped, evenly dipped in the matching egg sauce , you can taste the crispy taste.
So-called pickles, rich egg sauce is the soul. The taste is salty and delicious, with the aroma of soybean paste itself, making ordinary vegetables tasteful.
The spicy scallions first occupy the taste buds, and then turn into the freshness of vegetables. After chewing a few more times, the texture is full of layers. Under the infiltration of miso, it has multiple textures.
Finally, we end with a refreshing bitter bamboo shoots and small intestine stew.
Bitter bamboo shoots does not taste bitter, but has a refreshing taste. However, there is not much small intestine, and the taste is hard and not elastic enough.
After eating and drinking, the place started to become lively. The enthusiastic and generous boss greeted the guests at the front desk and said, "Many fellow Northeasterners come to eat with us." He took some time out of his busy schedule to chat with us in a thick Northeastern accent.
The glowing red charcoal fire made our faces turn red, and we felt the joy of eating meat. At this point, our urge to go to the Northeast became even more intense.
