Leshan Alice Beef is a real civilian delicacy. Perhaps you can read it from its name. According to legend, Alice Beef was born in Yangwan Township, Leshan City. Many local villagers buy it by killing cattle. Cattle make a living.
Here, someone took a fancy to the "useless" beef offal, took it to the riverside, washed it, put it in a pot, boiled it, and sold it on a stall—but Unexpectedly, the business was quite good. The diners flocked to the stalls. There were not enough tables, chairs and benches for people to sit on. The guests sat on the steps and ate their legs.
As soon as I heard this story, I knew that Leshan Alice Beef fits the tastes of Chongqing people. Isn't this popular and informal feeling in the same line as the origin of hot pot?
I recently went to Yuanjiagang for business. I didn’t know what to eat at noon, so I tried to search the Sichuan cuisine rankings near Olympic Road. The first shop is called Douwei, which sells Alice Beef.
The location of Douwei is very easy to find. It is located on the ground floor of Xiaoshicheng Shangcheng. It is decorated with modern and clean. It is very rare that a restaurant of 40-50 per capita can provide guests with such a dining environment.
The two of us ordered three dishes: a large pot of beef, a beef cage, and a hot beef liver.
Although I haven't been to Leshan to eat authentic beef, I have also eaten a well-known beef from Niushikou in Chengdu.
Compared with refined Chaoshan beef, Leshan Alice Beef cannot be said to be absolutely delicious, but to make such an evaluation, we must consider its cost performance-put a bowl of clear soup mixed with coriander flavor, and pick it up from the pot A piece of elastic beef, the taste and weight, can be regarded as the leader in civilian cuisine.
Dou-flavored beef is also continuing its tradition of large portions.
The bottom of the pot is covered with vegetarian vegetables, ginkgo, radish and lotus white, and there are a lot of beef, tripe and beef tendon on top. The pot is full-such a pot is only 58 yuan.
About Leshan Beef, the most incredible thing is that they dare to cook beef offal in clear soup.
If the smell of Chongqing hot pot ingredients is still covered by red oil, then Leshan Beef Beef depends on the chef's grasp of the soup base and the handling of the ingredients.
I tasted the beef offal in the pot one by one. No wonder it is the No. 1 Sichuan restaurant on Olympic Road. Although the umami taste of the soup base is a little lighter, it can't taste the fishy taste at all (I remember I recently went to eat coconut chicken , The store has cooked the chickens out of a pot of fishy smell).
Try the beef cage again-the beef is steamed very soft, and there are oily potatoes on the bottom, delicious! But if the pad dishes can be replaced with sweet potatoes, it will definitely be more delicious.
Hot beef liver should be the most Chongqing-style dish. When I just served it, I thought I saw Geleshan spicy chicken. I don’t know if it’s because of the heavier smell of beef liver. This dish perfectly inherits the style of Chongqing’s local Jianghu cuisine "Hemp Spicy". The taste is very rough. It can be said that it is basically the seasoning.
But if you want to ask if it is delicious-it must be delicious, that kind of salty and spicy flavor, especially with rice.
Neither of us had breakfast. We were hungry before moving our chopsticks, but even so, we could not finish all the 3 dishes we ordered—— Finally had to be packaged.
At the checkout, I once again deeply understood the incredible benefits of Leshan Beef Beef—we only ate 99 yuan? (According to the clerk, there is a discount for evening consumption, only 78 yuan.) Suddenly I remembered the last time I ate Chaoshan beef. I only ate a six-point full and the per capita was 100 yuan.
Have you ever tried such affordable Leshan Beef? What is your evaluation of it?
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-