Starting from the fat intestine chicken with red oil floating noodles and soft and glutinous flavor, all the way to the steamed fat sausage wrapped in chive rice noodles and put into a bamboo steamer. The bean paste and chili oil fight to create a dripping aroma, and the fat and protein roll between the lips and teeth.

Sweating profusely, I can't care about the image, and the senses of the whole body are temporarily gone, leaving only the tongue to go all out to feel the fierce fragrance......

This is Chen Xiaoqing's original words, which have always haunted Johnson's dreams, and finally had the opportunity to come to the birthplace of fat intestines.

Before coming here to eat fat intestines, other places generally refer to the large intestine of pigs, but the locals also eat small intestines and intestines in a variety of ways.

A steaming bowl of it, and it is everywhere in the streets and alleys. Whether it's three dogs or the number nine, you can always see a big iron pot set up in front of those small shops, and the milky white soup is boiled with pork bones and large sections of fresh fat sausage.

The crowd crowded into the store, not caring about anything, only responsible for the bowl of oily and fragrant fat rice noodles in front of them, snoring and sipping noodles while wiping sweat from time to time.

Red, with burnt spicy oil. Some people add vinegar, which is even more sour and spicy. The white flavor is a graceful combination of strong pepper aroma and Yibin sprouts, with subtle acidity in the freshness.

If you are lucky, you will meet an expert who orders a beef pot helmet, breaks it and soaks it into the soup, so that the cake absorbs enough soup into the mouth, which is actually a bit of Shaanxi people's meaning of making steamed buns.

100 people have 100 ways to eat fat intestine noodles, red soup and white soup? Do you want heart and lung soup?

If you hear an order in the fat rice noodle shop that eats the same way as yourself, most of them will smile: boss, a bowl of red-flavored fat rice noodles with two knots, and then a pork pot helmet!

Came to a time-honored store, the taste is traditional, and there is no distortion. The red flavor is spicy and fresh, and the white flavor is rich and slightly numb. The authentic pork offal soup base can withstand the thick and colorful seasoning, and the heavy taste can't suppress the freshness of the soup. The fat sausage is just right, not too soft and rotten, and slightly chewy. The festival is also well-behaved and does not cut corners.

The steamed method of Sichuan cuisine is seasoned with bean paste and bean curd, and steamed in a small bamboo basket. The steamed fat intestines have less greasy feeling, and the rice noodles that wrap the fat intestines play the role of lubricant, making the fat intestines taste softer and more glutinous.

In the early years, many fly restaurants were nicknamed Sanwu restaurants because they had no signboards, no door plates, and no service at first. The storefronts are tiny, tucked away in the alleys of old-fashioned residential areas. The hygienic conditions and dining environment are not good, but the taste wins. The steamed series is the signature and comes in three types: fat sausage, beef and pork ribs. The shop insists on steaming in traditional small bamboo baskets, and the heat is accurate.

The ratio of rice noodles to fat intestines, the moistness of rice noodles are just right, the fat intestines are soft and glutinous without losing chewiness, and the fragrance of bean paste is obvious but not abrupt. No matter from which point of view, it is a textbook steamed fat sausage.

The fat intestine is such a plump thing, fried crispy and slightly burnt, and it tastes even more radiant.

The home-style fat sausage stir-fry should first cook the fat sausage, pay attention to a little or even marinate the fat sausage first, and then stir-fry it with green peppers. The fat sausages that are cooked just right, the fat aroma is all forced out, and the wine is first-class.

Stir-fry green chilies and dried chili peppers in oil until fragrant. The entrance is strong numb, spicy, fresh and fragrant, and then the fat aroma of fat intestines comes out, which makes people can't help but drink a few sips of beer to feel refreshed!

In the early years, Chengdu people got up late on weekends and used to cook hot rice with leftovers from the previous day to make brunch. Rich people use chicken soup to cook rice, and ordinary people use this bean soup. A bowl of bean soup and rice can be described as the old Chengdu people's Cfort Food from a snack to a big one.

Don't get me wrong, the beans in the bean soup are not ordinary soybeans, but rake peas. It is made by soaking dried peas until soft, simmering them for a long time, and draining them. The dense sand makes the soup stock mellow in texture.

Fat intestine bean soup rice is to add beans and rice to the broth stewed in the fat intestine, the gentle bean soup, it looks very different from the style of fat intestines, but after eating it, I understand the beauty of the combination of mellow fat and starch.

In the milky white broth boiled over high heat, the peas are turned into sand, and the fat intestines are cut into thick slices, and the greasy feeling has been fused and dissolved by the bean soup during the stewing, leaving only the mellow animal fat, the deliciousness of the soup and the grainy feeling of the rice.

At this time, it is a little lucky for the locals to order a sour and spicy Sichuan pickle, right?

Of course, there is no only one way to eat spicy, such as dipping fat intestines, which is to boil fat intestines with white soup and add green vegetables, which is simple and simple, especially testing the freshness of the large intestine and the processing techniques of the store.

With a plate of prepared bean paste as a "dipping water", it is simply an artifact for rice!

The amount of fat intestines dipped in water is full, and the fat intestines are handled cleanly and do not have a fishy smell at all. The soup is refreshing, with almost no oil stars, and it doesn't have the heavy peppery flavor that is commonly found in fat sausages.

Fat intestine chicken, fat intestine blood wang, cold intestine head, marinated fat intestine, braised fat intestine, as well as hot pot, skewers, dry pot, barbecue in all kinds of fat intestines......

There is a saying in the circle of travelers: After Seda, there is no Seda.

It lies quietly in the most remote corner of northwest Sichuan, where there are vast grasslands, vertical and horizontal river meanders, dense lakes and marshes, and majestic snow-capped mountains......

Thousands of red monasteries are built by monks and nuns, and when you stand on the top of the hill and look down, it will shake your heart.

Immersively, the monastic houses here are spectacular, with thousands of crimson Tibetan bungalows stretching for several kilometers, clustered with several splendid temples and Buddhist halls, forming a spectacular small mountain town, and the huge array often makes first-time visitors to Seta stunned, and it is difficult for any photo to express the shock of being immersive.

This is a mountain wonder built by the monks who practiced here for thousands of years, and it is full of piety and faith. There are also thousands of lamas and Kyaw Mu, and monks in crimson robes come and go, each with a quiet and peaceful face written on their faces, without trouble. Every time there is a Buddhist puja, the number of people will increase, and the maximum number can reach more than 40,000.

Bounded by the central prayer hall, the lama's territory is on the slope, and the Kyaw Mu lives on the bottom of the slope, and there are some restaurants and shops next to the main hall. Some Buddha halls will fast at noon, you can taste the free fasting meal of the temple, or you can go to the sutra hall transferred by Han practitioners to experience the feeling of chanting sutras and worshipping Buddha.

At dusk, you can also see many elderly lamas and Kyaw Mu carrying water from the foot of the mountain to the meditation room, and the scene is quite touching. Wherever you come, you'll be satisfied, religious, and shocked.

As long as you look to the northwest of Larung Gar, you can see that the main road of the Buddhist college leads to a golden palace with a round bottom and a spire on the top of the mountain.

The huge and resplendent mandala is located on the highest mountain in the monastery and has three floors, with the general public circling around the first two floors. The first floor is a prayer gallery with a circle of prayer wheels.

Every day, no matter in the morning or evening, there are people who go around here, 10,800 circles of first-class prayer, 1,080 circles of second-class blessings, and 108 circles of third-class blessings. In the open space by the mandala, there will always be devout believers who kowtow.