We solemnly paid for the meal, and after Brother Yixiu sincerely thanked the enthusiastic owner of the camellia shop, everyone searched for other delicious southern delicacies in the south of the Great Song Dynasty. Brother Yixiu looked around for a long time, and finally found a small shop: "What is delicious here, why is it so popular?"

I looked up - the Hu family's fat intestines. He said with a smile: "This is the famous, well-known fat intestine dry rice, famous around, and now the fat intestine dry rice is the biggest business card of southern cuisine." By the way, Hu Jiaojiao, look, is it your family's chain industry, the business is really good. Hu Jiaojiao smiled slightly and said: "This family and I are really fateful, it smells really fragrant, ten miles of fragrance, or let's go in and eat it quickly." ”

Seeing that we were still hesitating at the door, the empathetic little two, dressed in the plain ancient costumes worn by ordinary people in the Song Dynasty, ran over quickly and greeted us: "Ladies and gentlemen, you can't miss the fat intestine dry rice is a traditional specialty snack in the southern counties of Sichuan Province. It has rice, delicious soup, meat and vegetarian, delicious but nutritious, in summer it is a combination of winter melon, which can clear the fire, and in winter it is a combination of white radish, which can reduce dryness. The most rare thing is to turn the pig intestine into a delicious snack, with a strong taste of oil and meat, it is really a rare affordable meal rather than a simple snack, so the characteristics of the snack of fat intestine dry rice in the south are also in this, like a snack and like a meal, like stew and like a roast, everything is available, fat intestine dry rice, as the name suggests, naturally there is rice, there is a delicious soup, there is meat and vegetarian, delicious but not losing nutrition, summer is the collocation of winter melon, you can clear the fire, winter is a white radish collocation, can reduce dryness. And the real origin of our fat intestine dry rice comes from the farming culture - northeast Sichuan robe soup, that is, in the past, the pig was killed, and the pig needed to entertain the people who came to help and the pig killer, so the pig was pulled into the water and processed, and the seasonal vegetables white radish, carrot stewed in a big pot, so it came into being. But although I said it lightly, the cleaning and seasoning in this part is the most laborious. The cooking process of fat intestine dry rice is very cumbersome, every afternoon we have to prepare raw materials, sorting, and cleaning, cleaning needs to use ash surface and a large amount of water, gray surface has the effect of absorbing surface attachments, cleaning to be cleaned repeatedly inside and outside, after the start of rinsing, after blanching into the cauldron blanching, blanching to half-cooked when scooping up, blanching after controlling dry water, and then on the case cutting, cutting method is also particular, because there is a lot of oil after the large intestine is cooled, it is difficult to control the knife, it is more slippery, so the knife skill and wrist strength must be good. Once you've cut it, put it in the pot where the ingredients are placed and start simmering. So usually at midnight when you are still sleeping, our chef in charge of the spoon is still constantly getting up to pass the fire, which is all a slight fire, and it is necessary to stew until 4 or 5 o'clock in the morning of the next day, and start to prepare side dishes such as winter melon or white radish. The combination of fat sausage, sauerkraut dry rice, and kimchi is the real charm and essence of our southern fat sausage dry rice. The most powerful thing about the fat intestine dry rice in the south is that the fat intestine is stewed, and then it can remove the peculiar smell of the fat intestine, which is the embodiment of the authentic fat intestine dry rice skill, and the soup can still be drunk after eating, and it has the effect of health preservation for people with bad stomach, that is to say, people who are sick can also come to a bowl of fat intestine dry rice, and our dry rice is also different, unique, it is the sauerkraut dry rice in the northeast of Sichuan, when you eat this, you must come to a dish of our local traditional sour crisp raw old kimchi, don't look at this small bowl of sauerkraut dry rice, the dry rice is also extremely particular, we have always insisted on cooking with bamboo retorts, so the rice has the fragrance and sweet taste of bambooSu Dongpo said well, I would rather eat no meat, not live without bamboo, no meat makes people thin, no bamboo makes people vulgar, people are thin and fat, and the customs are not cured, we have a meal with bamboo fragrance to accompany rice, so guests, hurry up and eat two bowls, you see so many diners, you know how popular our store is. Of course, the most famous thing in our street is Shen Fat Intestine, but the taste is similar, but now it is estimated that there is no place, you can decide for yourself. ”

Xiao Fei couldn't help but praise: "Little brother, you are too good at talking, you are so bothered, we can't stop talking about your little brother if we don't go in, by the way, Ziyue, is there any secret recipe for the water in your hometown, why are you as sharp as you and can speak?"

Everyone looked at Xiao Er's honest and honest appearance, and looked at the Shen fat intestine not far away, it was like a sea, it was really squeezed in, and it was really not possible to squeeze in, so hurry up and go in to eat it quickly, it is indeed quite delicious, the fat sausage is fragrant and glutinous, fat but not greasy, melt in the mouth, the aroma is tangy, the radish is soft, the taste is salty and fresh and spicy, everyone can't help but ask for two big bowls per person, eat it happily, eat everyone energetically, and rejoice.

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