Coming out of the AIA Club, Yang Pingfan kept an eye on it, and sure enough, he found that he was being targeted, he was still calm and light, chatted and laughed with Leonard all the way, and returned to the hotel.

It takes time for the manager to find a way, and Yang Pingfan just took advantage of this gap to visit the mountain city of this time and space with Li Lan.

No more than the benchmark time and space that has become an Internet celebrity city of the mountain city, the mountain city of this time and space, still maintains the characteristics of this veritable mountain city, two people are walking on the street, a cold corpse is lying on the street of the mountain city, I saw his eyes open, covered in injuries, wearing only thin clothes, pedestrians on the road hurriedly walked by, did not look at him more.

In the nursery rhyme of "carrots, honey sweet, see and see that you are going to celebrate the New Year", a group of dolls who are neatly dressed and look like rich families run through the streets, and the little maids in tights follow closely behind, and on the side of the road, several little beggars are wearing torn clothes, their eyes are empty and numb.

This comparison made the two look bad, and Yang Pingfan proposed: "Let's go to dinner and try the taste of Jianghu cuisine that has not been tampered with by chain stores in this time and space." ”

Li Lan nodded, trying not to think about the suffering that the Ming Kingdom was suffering in this time and space.

The rubber pulled the two to a restaurant in the air-raid shelter, which was originally built on the side of the Jialing River, and was moved here in case of being bombed by the Dongying people, with the façade and lobby outside, and the box in the air-raid shelter.

The two of them naturally did not lack money, so they tipped in full and entered the box, Yang Pingfan glanced at the menu casually, "Take a copy of these, the shopkeeper, and find someone to tell us about the origin of the Jianghu cuisine in this mountain city." ”

"Okay, then I'll give you a red wine flame pork tongue first?"

"Hurry up, get it ready. ”

The first is the appetizing mustard, all over the world, there are thousands of mustards, but the mountain city mustard is particularly prominent, and it has long ranked first in the list of mustards in the Ming Kingdom.

The exquisiteness of the ingredients in the mountain city of Fuling mustard has created its uniqueness that cannot be surpassed.

Fuling mustard only uses the green cabbage head planted in the low mountains and shallow hills of Fuling as the main material, the temperature on the mountain is low, and the fog is heavy, so the fleshy structure of the green cabbage head grown is extremely dense, and the mustard made has a special crisp and tender.

Compared with the directly salted Zhejiang mustard, the Fuling mustard should be dried and dehydrated first, which is more fine. Every year around February, along the Yangtze River in the Fuling area, the vegetable racks full of mustard are neatly arranged, forming a seasonal scenery.

Until the surface is wrinkled, the greens can be poured into the pickle pool. Salted 3 times, pressed vigorously, the mustard without excess water is put into a jar, sealed, and finally placed in a cool place. After 3 to 4 months of waiting, the legendary Fuling mustard is finally completed.

The people of Shancheng do not eat mustard at every meal every day, and it is most commonly used with porridge for breakfast. Drizzled with a spoonful of oil and spicy seeds, mixed with chopped green onion and sesame oil, mustard is a favorite appetizer for Shancheng people. Or as a condiment, Shancheng noodles, hot and sour noodles, and fatty rice noodles can be sprinkled with mustard.

The first main course is pork tongue.

In the mountain city, the pork tongue can be sauced, burned, and stewed, but the most eclectic method is the red wine flame preserved pork tongue. After the boiling water is slightly hot, the preserved pork tongue is placed on the bowl poured into the red wine, placed in the steamer to steam, in the high temperature, the sweetness of the red wine is soaked into every pore of the pig tongue, after the pig tongue is steamed, cut into thin slices, and then the middle of the pig tongue slice is concave, pour in the white wine and ignite, and wait for the end of this beautiful flame show, it is also the best time to taste the pig tongue.

Followed by Geyue Mountain spicy chicken, Li Lan looked at it, picked it a few times with chopsticks, and couldn't help complaining that the people in Shancheng were stingy, a plate full of chili peppers, and the meat was hidden in it and couldn't pick it out.

The little guy who served the dish smiled, "Grandma, don't be angry, this full plate of chili peppers, in fact, this is the mystery of spicy chicken - putting more chili peppers not only increases the fragrance, but also has a bright red color, which is "full of red"; the chicken pieces are cut small, it is easy to absorb the flavor, and the taste is also crispy; and it also adds a leisurely taste of "looking for and seeking" in the light selection of diners. ”

Xiao Er also said that this chicken was raised in the mountain city of Beibei, an ancient Buddhist temple Daoming Temple, Li Lan's eyes lit up when he heard this, and he said to Yang Pingfan: "This name is interesting, it actually collides with the name in "Meteor Garden" back then." ”

Yang Pingfan nodded, "Yes, in the next few years, when I read those youth love magazines, there are still many passages that say that I must go there to check in and take pictures once in my life." ”

While speaking, before the dish arrived, a strong fragrance wafted over from afar, with the double taste of chopped pepper and spicy.

The box door opened, and two muscular men came in with a large basin that was braving sparks.

Grilled fish, the most rich mountain city down-to-earth "Jianghu cuisine" atmosphere. It first originated in the vicinity of the mountain city of Wuxi County, became famous in the Wanzhou area, and finally flourished in various parts of the mountain city, and even became popular throughout the country.

It is said that the local grilled fish in Wuxi originated from the river fish grilled by the slender man with wood in ancient times, and later added pickles and watercress to make it more delicious. In Wushan County, which is adjacent to Wuxi, small potatoes, sour radish, and konjac should be added to the grilled fish, and the rich fat in the fish meat is neutralized with a sour aroma, highlighting a harmonious taste, and peanuts will be added to enhance the taste, and cashew nuts will be added in particular.

Wanzhou grilled fish, not only grilled, but also "grilled first and then stewed", in order to completely let the fresh fish jubilant between the mountains and rivers give full play to the taste.

Put the washed fish flat in the iron plate, then use a special iron clip to clamp the fish, repeatedly grill on the charcoal fire, and then put it in a rectangular iron plate, pour butter, red oil, pepper, pepper and other seasonings, fry the base, put celery, bean sprouts and other refreshing side dishes, the taste is salty and spicy, spicy and fragrant.

A dish of grilled fish, like a war. First "massage" the fish, let it marinate into the flavor, and then grill it on the fire, the turning rhythm and the height of the grill should be boldly assumed, carefully measured, and then sprinkled with grilled fish seasoning, until the fish skin is crispy before it can be baked, the aroma is overflowing, and the taste is better.

If you put the fish first, then the vegetables, the fish will be stewed and the flavor will be lost.

In addition to the traditional spicy and spicy flavors, mild methods such as minced garlic and soy sauce also match the tender texture of the fish.

The hot and hot Shancheng dry pot is very suitable for the production of duck head, the duck head is marinated first and then made, and then it is matched with the butter hot pot base with Shancheng's characteristics, marinated with small chili peppers, so that the duck head becomes more aftertaste and "spicy" endlessly. The spicy and spicy roast chicken and the sour and spicy Qianjiang chicken offal also have the "rivers and lakes" charm of the dry pot of the mountain city system.

If hot pot is the A side of the mountain city, then the B side of the same level must be the old brown sugar of the mountain city.

In the Ming Kingdom in ancient times, sugar was a scarce resource, and in addition to the dignitaries, the people who were most likely to enjoy the sweet taste of cane sugar were probably only the people in the sugar-producing areas.

According to the records of "Rong Zhai Essays", there were five major sugar producing areas in China during the Song Dynasty, among which the Guanghan production area and the Suining production area are both located in Bashu, especially the Suining production area with the highest sugar quality, which is bordered by the mountain city of Tongnan District.

Therefore, a long time ago, in the area of Tongnan in the mountain city, began to learn to plant sugarcane, boiled soil ponds, because it has not yet been refined, the color of the soil sugar is mostly healthy reddish-brown, and the people of Shancheng call it brown sugar again.

In the mountain town, summer is incomplete without ice powder, and if ice powder does not have brown sugar, the soul is missing.

The original memory of the people of Shancheng for brown sugar ice powder is the tricycle under the shade of the trees in midsummer when I was a child. The car was loaded with several large iron drums, and when the lid of the bucket was lifted, it was full of frozen water made of ice powder seeds.

Take a big iron round spoon, dig a spoonful into the bucket, pour it into the enamel bowl, add a spoonful of brown sugar water, take a small spoon and pound it at will, the water jelly will be spread into small pieces, soaked in brown sugar juice, squeezed and collided with each other, and shattered the reflection of a ball of sunlight.

In the summer of the mountain city contracted by brown sugar, in addition to brown sugar ice powder, there are also brown sugar cold shrimp.

The cold shrimp taken out of the iron bucket are as white as jade, and after adding a spoonful of brown sugar water, the surface is soaked with a light reddish brown layer, which has a kind of smudge beauty of Qi Baishi's ink painting.

Folk legend says that three spoonfuls of sugar are added to eat cold shrimp.

Chilled shrimp made of rice milk, smooth and delicate, soaked by brown sugar, there is a refreshing sweetness, a spoonful into the mouth, cold shrimp wrapped in clear, gently flick teeth, instantly break a pool of rice elegance.

Moistened by brown sugar water, it flows straight down from the teeth and cheeks, all the way unblocked, and directly reaches the depths of the Five Organs Temple. After eating a bowl of cold shrimp, the heat around the body will also disappear.

Li Lan scooped up a spoonful of cold shrimp with a spoon, looked at it carefully, and stopped talking, Yang Pingfan gobbled it up beside him, and smiled when he saw this, "Although it is called cold shrimp, from the point of view of appearance, it is more like ...... Little tadpoles?"

As soon as Yang Pingfan said this, Li Lan immediately understood that he was driving, blushed, and kicked him. The shopkeeper didn't know why, so he served another dessert.

"This brown sugar mash is a small rice ball, it is the "ice and fire" of the people of Shancheng. In winter, a bowl of warm brown sugar mash rice balls is a small stove for the people of Shancheng, and in summer, the chilled brown sugar mash rice balls are the artifact of the people of Shancheng to dispel heat.

The round and glutinous rice balls, the light aroma of mash lees, accompanied by the brown sugar with the fragrance of sugarcane, have a warmth that soaks the heart and spleen. ”

During the war between this time and space and Dongying, the Ming Kingdom lost a lot of land in the early stage, and the people in the eastern coastal area walked up along the Yangtze River and moved westward to the mountain city and Shu, and the pot that was originally a Hui dish was also brought to the mountain city.

The fried pancakes are cooked in a lychee sauce flavor technique that is characteristic of Sichuan cuisine, and there is a strange mix and match, which became popular in the mountain town at that time as soon as it was born. It was about a juicy Sichuan fragrant pork slice poured on the pot that had just been cooked, and there was a crackling sound from a bomber, so this dish was called "bombing devil" by the people at that time.