I was 94 years of school examination to Sichuan University in Chengdu Qing Shiqiao long-awaited, should know it, Qingshi Qiao is the name Lane. Broth powder shop facade West, merely a surfacing. Were extremely high. To bowl of hot and sour powder, slightly so derived. The sweet potato starch noodles is hard to Zhulan powder, crystal clear, Sheng was pale in the vinegar to boil the bones soup. Marked fragrance and molded dried vegetable, mustard last bits and pieces, fried beans, yellow rounded, pea green tip Yi Xiang. Acid air show tonight, reminiscent of the look Mei Cao Cao. Waxy starch noodles soft mouthful Liuxiang. Chun Chijian fresh pea tip and pleasant, the taste of mustard reverberating throat, soy aroma straight top-palate, and smooth background vermicelli with sour taste of spicy incense, filling the viscera. Taste a variety of priorities, patchwork massage forward to your taste. Suction Suantang again and felt a warm Relax, even some of Khan intended to faint. Slightly cold early autumn evening in Chengdu, all the way to eat, the last hot and sour ending, just right. Compared to other snacks, you may taste preferences, and hot and sour impression of the best powder, the taste is indeed suitable Pakistan (excellent). Sichuan is not small, but it eat, I have lost
Funny to say, I shop for the first time in the Qing Shiqiao broth does not taste of flour. And most contemporary Chinese people, a simple recipe of my youth. A more direct reason is that my old father, food is too refined: meat eating chicken, so 18 years ago I never eaten pig ears, duck feet, rabbit skull, not to mention the brain flowers, kidney, tripe, as yellow-throated , duck blood, pig intestine, was a myth. Really enjoying broth powder is three months after the first arrived in Chengdu, in Sichuan University and HKUST between Shop Lane. We are four homes (now 5 homes) and go to supper, after a few Xiong Dihuo cards, lost inviting guests of the kid knows I do not eat broth, but deliberately point broth powder. How can the people do not think I laughed at this Xibei Lang, pretending to be calm in the broth into the dish trembling mouth, there is no timid people expected in the smell, first thing that strikes salted delicate, smooth chewy. This experience broadened my recipe directly, since I am out of control, the above entry in the various things to do. That year winter break back to Xi'an, sitting in the spring of southern courtyard occurred Hulu Tou store, big suck steaming hot, fragrant broth overflowing Paomo: Hulu Tou Paomo. Emotion was heart he was a melon baby Zhi Ma, in the ancient city of Xian with so delicious 'living together' for 18 years, but still has not been intimate contact.
Different from Xi'an Chengdu spicy. Xi'an is a hot pepper cooking oil poured directly into the surface of raw pepper, that's Youpo Spicy. Dry spicy aroma and straightforward. A kind of unique to the Northwest Side Boys refreshing vigor. In line with Shaanxi, especially off the simple, straightforward folk customs. Chengdu's chili processing of detailed, diverse tastes, there are marked oil, spicy, sour, spicy paste, fish-flavored, Miyaho, funny smell and so on. Spicy but not dry, delicate comprehensive. If you talk about is just spicy Sichuan cuisine, it is too superficial, far from imposing a taste of Sichuan, the essence of flowers. There is experience, no matter how magnificent decoration Sichuan Museum, for the first time ordering, be sure to twice-cooked pork, fish-flavored pork open, examine what chef knife making, to grasp the furnace, use Pixian bean, deploy the fish smell in Taiwan. Walsh said if the chef does not, then, what Xiangla Xie, boiled fish, Bang Bang chicken, cuttlefish Aberdeen Pickle recipe no matter how you hype, were all discussion, not to mention the Chinese caterpillar fungus on the duck, steamed river groups, homemade sea cucumber, shark's fin and other dry Famous in Sichuan.
Speaking of eosinophils, but also my big taste. I eat hot pot, boiled mutton, has always been two dip bowl material. A bowl of ordinary garlic, sesame oil, monosodium glutamate, or chives, sesame, and the other bowl is pure vinegar. Vinegar is often used in fast. To Chengdu, before we know except Shanxi Vinegar, Zhenjiang vinegar mellow but also have a modest, do not have charm of the Bao-Ning vinegar. Known, although not as the first two, but he is high quality goods. If stationed langzhong indulgence in wine vinegar, Bao-Ning Zhang Fei early insight, medium, and what qi, may not be playing pawns deprive the first-stage flexor. To be in the genes bar bones are from Shanxi. Childhood, when his grandfather taught me not only the words, common sense, but also to tell my family history. I remember his grandfather talked about a well-known folk song: "ask me where the ancestors, Shanxi Hongtong big locust tree, ancestral house what is called the large acacia trees and old stork's nest." An adult found it was to the Yongle Hongwu, the Ming government Hongdong county Guangji Temple School Board consists of large locust tree in a member of concentrated immigration, released "Ping Zhao Chuan capital", and fail to shift the people in Beijing, Shanxi, Hebei, Shandong, Henan, Anhui and Jiangsu, Hubei, Qin, Gansu and other provinces and cities in more than a decade. This ballad is the memory of their homeland their ancestors moved to China, according to legend the inner reflection of her chest. I have a small nail Jiewei two forked legs, that is, the descendants of the body to move the public certificate. Hi vinegar, therefore, may not only me, but also many descendants of the same background, the same right to move people.
Noodles is a Chinese table, very ordinary food. Starch. Common are potato flour, sweet potato powder. Childhood memories always steaming stew of pork, potato starch noodles, as well as in winter baking in the furnace coke burning incense Noodles. In fact, the minds of the Chinese people to taste nothing but pork, tofu, Chinese cabbage, vermicelli. All of Ping dependent thing. Different home. Everyone has their own favorite dishes cooked in this four things. I eat at home, Pork, shallot mix tofu, hot and sour cabbage, cold vermicelli. The general thrust of twice-cooked pork to Szechuan Restaurant, Mapo tofu, Sichuan pickles, ants on the tree (minced meat fried vermicelli). Everyone has their own mind to decide. You? Yes Wuxi Cured meat, Pingqiao tofu, or pork and sauerkraut stew vermicelli, boiled cabbage. What is eight years, cuisine, Tan Jiacai Beijing, Chongqing, rivers and lakes vegetables, oriental vegetables, French, Italian dishes to eat was a turn and feel the real taste tends to Transformation of the earth is nothing but homemade tastes absolutely nothing. In fact, Jervis Life Is not a 'short' do? Gorgeous extreme, tends to dull. Diet so, doing the same.
The last semester of senior year for many people means that the bursting of love, career without a future is uncertain. But for me it is just pure love left, although in the next two years, she and I finally parted. In addition to dissertation and the main interest when I was riding a bike to discover the streets of Chengdu snacks to eliminate snacks. To be take Pipi (bragging), then: it was already high levels of eating: the well-known snack Long抄手, triple mud, Yeer DCB, Tan Douhua, Zhong dumplings, Korean dumplings, glutinous rice balls Lai, Guo glutinous rice balls, Chen Ma po tofu, Chen rabbit Ding, Fuqi feipian, Liao beard Tanks chicken aside, but also he has discovered. Stir-fry station near the West Gate Museum, Niu Wangmiao a street noodle each flavor, the new south gate of the snow peas Ti Hua, Jiuyanqiao Douhua the road next to the macro economy rice. Of course, ultimately, to love another product again. Still remember to eat broth powder with the buddy scenario: Qing Shiqiao street permanently stop the vehicle inclined beams woman. Exquisite red and black stripes narrow waist, tied at the end of crushing red and yellow roses on the kind of dress. Hair elegant, beautiful youth, in front of me Yiniuyiniu's walked every step of the right toes slightly inside Shui look. Looking back a smile, sunny, still the memory of the highlights of my life. Chengdu childish, then one no longer with the words of literature and remains lingering in what is, alas,,,,, that is what I remember the good Chengdu, leisurely clear the landscape of the United States.
Coming back to the July 2000 meeting to Chengdu in Chengdu work is over, get a spare out Minshan side door, walks east, cross the salt Dao Secondary School, off the north through the country markets, Chengdu, then call it 'arrived in Long inverted Shui '. Inadvertently Qing Shiqiao broth powder that he stood at the door. Overjoyed down the door to a broth powder, sit, slow. Looking around the shops, tables and chairs replaced with new joint body structure, like the Youth Road, Chengdu, the colorful street peddling the same as stepping-pants. Although trendy fashion, but less showtime Xu convenience, one point is missing due quaint old shop. Suddenly some Duwusiren emotions, the youth come and go in front of a lot of smiling faces, I wonder if Shimei Abroad okay now? Broth powder tastes similar to the original, but something to do with imagination different from some unknowingly Wang Ran.
Food is a bustling din of civilian life in Chengdu base. Chengdu unusual lanes, gray tiles Shirakabe, plantains and embellishment silent silent period, 35 elderly, leisure Tuipai Jiu, 23 childish, frivolity or chase. What is life like, How can it be fashionable men and women wander in Temptress Moon, feasting at Zuiyanxingsong, skimming over the surface can appreciate the true Chengdu. As for the countryside, went to Mr. Li Jieren's lines, "Dead Water Ripples" and described the days back to the town, clear water and tall bamboo, lands and people, spring eyeful golden rape, western Sichuan Bazi, good scenery ah. I appreciate the leisure life in Chengdu. Chengdu's friends treat people thoughtful, meticulous, modest, though, and his hometown Xi'an rugged, expansive, warm style different, but warm spring breezes, feel at ease. After graduating Meet regularly with a few buddies, go to Chengdu, and watched it year by year the beautiful and moving. Also go to Ken incense, old house, Apricot restaurants, but more along with a few buddies sit cold cup, far apart, far-fetched, enjoy Chengdu lax.
Early experience determines the basic orientation of a person's life, food tastes cover exceptions. Gradually develop a taste is always closely linked with the pleasure that people pursue for their own feelings of taste, or is also a proven process of mind, perhaps the taste preferences and memories are always in joy, food and clothing, safety-related, a reflection of the subconscious of people self-preservation instinct. Taste preference, mean that the mindset of conservative? Should not the case. French master Claude Monet painting in his memoirs writes: I have many times had possessed the good memories, not wallow in the past, nor sink now, just to draw the face of a clue about the future of the wisdom and courage. The same culture, a common hobby, similar experience, as well as their favorite for taste, the decision of our Greater China context. Perhaps that is why I have in mind the reasons for broth powder bar.
At this point, left the hearts of happy memories of Chengdu as time passes all the more I yearn intoxicated, wanted to come to his youth studying at the Sichuan back bit by bit the people are so memorable, miss Wangjiang Park Chui bamboo, and cultural way of snacks stalls, as well as those around the Sichuan scenery is always beautiful, "Qing Shiqiao street permanently stop the vehicle inclined beams woman. exquisite red and black stripes narrow waist, tied at the end of crushing red and yellow Rose kind of dress on. long hair and elegant, beautiful youth, in front of me Yiniuyiniu's walked every step of the right toes slightly inside Shui look. Looking back a smile, sunny ,,,," all of these so far is my Sex and the City of reinforced concrete-like the last one Kiyomi watch the scenery,,,, King ,,,,,,