In the mountain city of Chongqing, Uncle Cao asked me: "Would you drive more than an hour to eat an authentic delicious meal?" I thought about it seriously and nodded with a guilty conscience. Uncle Cao smiled and waved his hand, "Let's go, let's eat the most delicious eel at noo

In the mountain city of Chongqing, Uncle Cao asked me: "Would you drive more than an hour to eat an authentic delicious meal?"

I thought about it seriously and nodded with a guilty conscience. Uncle Cao smiled and waved his hand, "Let's go, let's eat the most delicious eel at noon. You won't be able to taste this taste anywhere else." - This is how my three-day food trip in Chongqing started. If Passionate about Dianping is the first stage of being a foodie, so today I really saw Uncle Cao’s skills at the level of a food boss.

The first meal: The taste of fresh ingredients at Heping Yuanzhi Farmhouse

The panoramic sunroof shines through the soft skylight, and the hungry people in the car are very excited when talking about the food. Uncle Cao said that he often rushes over to eat during his lunch break when he is hungry. He paused, then hurriedly drove back to work. The Taiwanese uncle who was in the same car very seriously agreed, saying that he once took his family to eat eel at this restaurant, and after his family returned to Taiwan, they often talked about the taste here - this kind of chatting method of presenting facts and examples made me want to eat eel in the future. Extremely looking forward to it.

The scene in the yard was still a little bloody, so the little "hypocrisy" in my heart dragged me into the kitchen, and we went to see the secrets in the kitchen.

Just now, Uncle Cao asked me if I like spicy food. I patted my chest and said, "It's okay to be brave." Now that I see this pot of chili, I feel a little scared deep down. Of the seven meals that followed, none of them were spicy, and every dish was red. But northerners said the spiciness was okay and not unacceptable at all.

The second meal: The old woman’s fat-intestine fish, the inheritance of the calmness

Uncle Cao was busy with things in the store and had to rush back, so he had to explain the next itinerary in detail, and then wished us good food and drink.

The second time I was looking for a place, I encountered a setback. The store with the huge brand "Old Woman Fat Intestine Fish" was not the real "Old Woman Fat Intestine Fish". The real old store didn't even put up a brand, it was just based on word of mouth. According to legend.

Mrs. Gao is not interested in any media, interviews, or exposure. She and her wife guard their own shop and live a leisurely life. She doesn't care if someone opens a shop to grab business by taking advantage of her reputation, or if she makes more or less money, but people often drive dozens of kilometers to try her craftsmanship, and she doesn't greet her very warmly. Anyway, she is that calm and unfazed person. Indifferent.

I have always said that I can no longer eat and eat less at night. Brother Yu said: When you return to Beijing, you will probably never be able to eat it again in your life.

Bad guy, so I ate half of the bowl again, it was so delicious! So it is absolutely correct to say that "fatness" is a "work-related injury".

The third meal: Jiujiu Beef Restaurant, the owner of Xiaoyao, the same store

I heard that the owner’s surname is Zhang, he is over 60 years old, but he is not often in the store. The waiter might be new here. When asked how many years this beef restaurant has been open, she couldn't tell clearly. She also asked the old man in the kitchen and finally found out that this old restaurant has been here for more than 20 years. It welcomes diners every day, and there are no plans to expand the chain.

No more stories, let’s just indulge in the deliciousness.

Having learned the lesson of waiting for people to open their doors yesterday, we decided to use the long afternoon between lunch and dinner to go shopping in Chongqing. Yesterday we went outside the city, last night we went to the riverside, and today we went to Nanshan Mountain in the main city.

The fourth meal: Gong Suichang Braised Chicken

This brand founded by Xiao Qiang and Fu Changbin can be guessed from the name. Mr. Fu said that the "Qiangchang" trademark that he wanted to register encountered some problems, so he simply dismantled it. On the contrary, it is impressive. It took them half a year and hundreds of experiments to get the final formula. Mr. Fu said that their secret lies in their strict control of the ingredients. One chicken is half a pound of ginger, but in spring, summer, autumn and winter, old ginger and new ginger have different tastes, so they cleverly adjust the proportion and dosage, so it tastes really good. It's a very precise science, and you can taste the care that goes into the food.

Cooking with heart is naturally full of rewards. From the beginning, the boss's shop has a small storefront, and now it has occupied three neighboring shops.

The fifth meal: Chongqing Noodles The low-key leader in Qianjia Noodles

When you are full, you have to rush to visit and order some beancurd. You can't just eat it, but also know how to make it. This is a qualified foodie.

The sixth meal: Nameless Tofu Pudding, a twenty-year old skill

The process of pouring the brine into the soy milk is called "pointing". The proportion, timing, heat and speed all depend on Mr. Wu's experience.

"Will this be bad?" I was really curious and asked.

Old man Wu smiled, "Yes, but now I can't. I have ordered it for more than 20 years."

Afternoon is another leisure time, which cannot be wasted. Brother Kun said mysteriously that he would take me to his old teahouse to see what life was like in old Chongqing.

The seventh meal: Chuanyue Hot Pot, new store, old taste

But the taste is the same. The fathers of Dong Hang and Liu Qidong both opened hot pot restaurants. One of the two young men loved football, and the other played music and was a DJ. They hit it off immediately after meeting and jointly opened this hot pot restaurant.

The two insist on using only these five ingredients to make the base: butter, Sichuan peppercorns, chili peppers, watercress and ginger. This is a tradition that has been passed down for thousands of years.

The two bosses kept talking. They should use "Maowen" for pepper, "new generation" from Henan for pepper, Yunnan ginger for ginger, which has a strong flavor, and beef from Yunnan for butter. Be sure to use butter for all. Mixed with others.