Here it is said that the catfish is actually sweetfish, as the name suggests, it is very fragrant, and not only smells fragrant and eats more fragrant, it was once an offering of Emperor Qianlong, known as the "king of freshwater fish", the meat is delicate, oily and fresh.

This main dish is made by boiling rice in kombu bonito stock, and when it is almost ready, it is topped with grilled ayu and sprinkled with ground knotweed. The female general brought us the kettle pot used to cook the rice, and then the sweetfish was crushed and mixed with rice, and served in small bowls. You can smell the special aroma of sweetfish, and you can taste it with a faint spicy taste in your mouth.

Manganji chili pepper is also one of the Kyoto wild dishes. This bowl of blood-red soup is made by grinding red chili peppers into paddles, mixing them with special dashi, filtering, heating them, and adding seasonings such as shichimi. The soup tasted very peculiar, and I thought it was spicy, but it didn't really taste special. In the soup, there is a lotus root cake, which is made by grinding lotus root mixed with mashed yam and deep-frying it with seasoning.

I can't help but sigh that in the thousand-year-old Kyoto, open the warm curtain of an old shop, order a dish that has been passed down for a hundred years, and chopsticks are your archaeological tools. As you get the taste of the food between your lips and teeth, your taste buds will read the history of Kyoto.

Passing by the Scoop Pavilion, next to the pine forest approach of Nanzenji Temple. 400 years ago, it was just a small tea shop that also sold some tea fruits. One day, a customer asked if there was anything else to eat in the store, so the proprietress took her own egg and boiled a soft-boiled egg. This undercooked egg is 400 years old when boiled.

Later, in order to entertain the princes who drank all night in Gion and came here in the early morning to forage for food, the Scoop Pavilion served breakfast porridge in July and August. This bowl of porridge has been boiled for more than 150 years.

It is not fancy on the outside, and it is appetizing with hot plum kombu tea, and it is served in a three-layer pottery dish with cucumbers, steamed sweet sea bream, and Tanrakamo eggplant in sesame sauce, and served as a side dish along with Ryotei tamago, sea bream sushi, and Manganji green peppers.

After eating side dishes, the waiter brought tofu miso soup and grilled sweetfish, and the flavor of the fish met the clear soup, and the taste buds were jubilant. The main character of the morning porridge is the white porridge, which is thickly boiled and served with a secret sauce made in the store, and warms from the tip of the tongue to the tip of the hair.

Compared with Tsuji and Nakamura Tengyoshi, who originated in Uji, Ichihodo, which has a history of more than 280 years, is the culmination of Kyoto's tea culture. Ichchihodo was originally known as "Omiya", but it was later renamed due to a royal family's plea, please be attentive, attentive, and dedicated to protecting tea, and this insurance has been more than 150 years.

The shop has the ancient style of a Japanese-style tea shop: the tea sold every month is hand-copied and hung in the store with a brush; the wrapping paper for tea has not been changed for more than 150 years, each of which is printed with Lu Yu's tea sutra, and the seal is branded with the name; Fangquan, Fufeng, nectar, and the former of Yunmen, the name of each tea is as poetic as freehand.

The name of the tea room is Jiamu, which is taken from the tea person in the tea scripture, and the Jiamu of the south. Rain and dew, matcha, sencha, and bancha can all be enjoyed in the tea room. When you taste tea, the staff will guide you on the side, so even if you don't know how to make a tea ceremony, you can make your own authentic tea.

Each tea has a corresponding pairing with the fruit. In the past, the strong matcha tea with a strong taste and a slightly bitter taste was served with sweet Japanese sweets. The thin matcha Kyogoku past, which has a relatively mild taste, is paired with the refreshing Japanese sweets.

It's a meat-eater's paradise, but vegans can find something for themselves. With a history of more than 380 years, Okutan Tofu is famous for its vegan tofu dishes, and if you eat Wagyu beef and sushi with a greasy mouth, you might as well come here to scrape the fat in your stomach and intestines.

A small, traditional Japanese garden. Once you've entered the store, take off your shoes and the staff will introduce you to the restaurant. Sitting in front of the floor-to-ceiling window, the moss and trees outside the window are green, and the cicadas are singing in the stream, which is quite elegant.

One is a small oven-heated soup tofu with vegetable tempura, sesame tofu, mashed yam, sansho miso grilled tofu, and rice and side dishes. The other is unheated cold slave tofu, which is soaked in cold water and seasoned by the diners themselves.

Although the main ingredient is light and tasteless tofu, if you add different methods and sauces, you can interpret different flavors. Take a vacation for your spicy tongue on weekdays, and let your throat experience the smoothness of silk tofu, and it's not in vain to come here.

It's not hard to find a 100-year-old wagashi shop here, but there is only one 500-year-old one. Founded in the late Muromachi period, Toraya Keryo began to provide royal sweets to the royal family in 1586. It is no exaggeration to say that the history of Huya Guoliao is the history of Wagashi.

Ogura Yokan Night Plum is the signature delicacy of Toraya Guoliao, which was written into the history books as far back as 1694. Order a yokan with a cup of matcha and sit in front of the sunny floor-to-ceiling windows.

Compared with the above famous restaurants, Lin Wanchangtang, who has fried chestnuts for 140 years, is inconspicuous. But this spirit of sticking to a hundred years and doing one thing to the extreme is particularly respectable.

All the chestnuts selected are produced in Hebei, and it is a wonderful experience to meet chestnuts from China in Kyoto, thousands of miles away.

140 years is enough time for them to fry chestnuts into flowers. Chestnut ice cream, chestnut yokan, chestnut candy, chestnut candy...... There is even a seasonal matcha chestnut chocolate.