There are few spirits lovers who don't love whisky.
Whisky is described in a variety of flavors, such as caramel, peat, smoky, berry, floral, ......The only thing that remains unchanged is the ferocity of the moment it enters the throat.
Chinese's supper rivers and lakes are also extensive, with barbecue, hot pot, crayfish, stir-fry, night porridge, noodles and ......There is only one thing that remains the same: the fireworks of the morning and twilight.
Sitting in a high-end restaurant, carefully slicing steaks and sipping whisky is certainly fun, but in this world, Boya has never been the only option; Many times, Guan Gong fights Qin Qiong to see the true meaning of the other side.
For example, hot and pure whisky meets sultry street food.
part1In the southern Indian city of Bangalore, it is time to dine anytime and anywhere in the day, and the roadside food counters are covered with red and yellow sauces, vegetables, and fried chicken thighs, eggs and potatoes.
In Shantou, China, at midnight, whether it is the traditional Chaoshan supper white porridge and cold soup, or the spicy boiled fish from Sichuan and Chongqing, are all put on the sidewalk, as one of the most open areas in China, beer, white wine, red wine, whiskey, brandy, often appear on the supper table at the same time, everyone takes what they need.
Hangzhou, one of the busiest cities in China's Yangtze River Delta, is home to tens of millions of people working and living in an orderly manner. And as soon as ten o'clock in the evening passed, the night stalls that came out of the night were likeThe secrets hidden by urbanites are vented to the streets along with worries and pleasures
Turning a street corner, I was caught off guard by a food stall with no signboard or even a name. There are a large number of night food stalls opened by Anhui bosses in Hangzhou, mainly dealing in casseroles, fried rice, fried noodles, and lo-mei.
The tradition of this stall is to operate in the form of trolleys, and even when there are shops, carts that are easy to move around are still used.
The carts have a limited capacity, and every piece of food sold is the product of the waves of diners.
The grass is reckless, and the true colors of the ingredients are revealed.
The fixed combination of the bottom of the casserole pot is vermicelli, green vegetables, oil gluten, and fried tofu, and the meat dishes are varied
The thick oil red sauce of beef marinated is crispy and soft to chew; The large ribs are fried first and then marinated, and the double flavor brings double happiness; The fat intestine is soaked in brine, with a little spicy in the spicy fragrance, the fat is relieved, and the aroma is stimulated; Chicken thighs and chicken wings are a combination of Shanghai-style braised pork and northern heavy spices. The sausage has its own heavy aroma and slowly enters, so that the soup is also stained with pickled cured ......According to your preference, you can choose only one or all in.
No matter what kind of ingredients are matched, all casseroles have the same starting height: pour two tablespoons of stock into the casserole, bring the heat to a boil, cover and roll for 3 minutes, wait until the lid is reopened, the stock is bubbling, and the surface of the greens, oil gluten, and fried tofu is shining with oil, and it is looming during the immersion.
This seemingly simple casserole is actually exquisiteThat spoonful of soup with a base tested the sincerity of the boss to make a stall。There is a "sincere" boss, the soup is left by the braised beef during the day, continuing the style of thick oil red sauce in northern Zhejiang, and becoming the soul soup base of the casserole after dilution.
At this moment, taking out a bottle of cold beer can only be regarded as a routine operation; Gourmets of higher ranks,Reach for the whiskey flask in your pocketThe nutty aroma from the whisky is enhanced by the spicy flavor of the lo-mei, and the flavor of the thick red sauce in the casserole soup base is complementary.
The stir-fry options of the trolley include fried rice noodles, fried noodles, egg fried rice, etc., and the click-through rate of fried rice noodles is quite high. At the bottom of the pot, eggs, bean sprouts, and tender leeks are laid first, and the fire is broken, and the excitement is about to come out;
Then put in the rice noodles soaked in water in advance, sprinkle in light soy sauce, salt, and monosodium glutamate with lightning speed, and the smoke is blazing and the wok is overflowing. The rice noodles are being fried in the pan, before he came back to his senses, he was already served with the fragrance of Yuanna.
Hangzhou people are accustomed to eating slightly hard rice noodles, a successful rice noodles, to find a balance between dry fragrance and smoothness; All vegetables such as bean sprouts and leeks should also be just soft; Each rice noodle should be properly coated with oil, and a chopstick should be clamped, and a little bit of rice noodle crumbs can be seen scorched due to the fire, which is the key to adding flavor to the whole plate of rice noodles;
The most important thing is that after eating a plate of rice noodles, there should not be too much residual oil at the bottom of the plate, otherwise, the diners will think that the boss has no technical content, but just a lot of oil.
Just like a good whisky, it is not warm on the mouth, but it is silent when it enters the throat: the aftertaste that remains at the base of the tongue must be echoed with the next bite of the burnt aroma of rice noodles to experience the pleasure of taste.
It's too monotonous to just eat fried rice noodles, and you have to pair it with a snack that doesn't take up your stomach. The most popular is the duck paw: the stewed duck paw is crispy and easy to debon, and the meat melts in the mouth as soon as you sip it, and the flavor of chili pepper and big ingredients then fills the mouth and rushes straight to the brain. Eating meatless food such as duck paw is a taste in itself.
The sharpness of the whisky is exactly the match for the richness of the duck's paw. A small sip of whiskey, a small bite of duck paws, pouring over the heart-to-heart conversation, in the mouth of the heart.
part2 In the summer night, white-collar workers who have just gotten off the night shift, college student couples holding hands, and shirtless manual workers gather in front of the smoky wheelbarrow, all of whom are freed from their identities during the day, and everyone who comes here has only one purpose, waiting for the empty stomach to be soothed by casseroles, stir-fried and marinated vegetables, and waiting for the loneliness of the late night to be filled with fireworks in the market.
Black ** said, "Food during the day nourishes the body, and food at night nourishes the soul." Only the shouting of these stall owners, the stirring of porcelain spoons and soup bowls, and the collision of glasses can make people resonate in a higher dimension in the current life that has been rolled up and rolled up.
The so-called supper is not the night, but the heart. Whisky, on the other hand, is the beauty of this supper, the cause and effect of this night.
Under the steaming smoke and fireworks, spirits bring more excitement. Gourmets who are accustomed to this way have long formed a set of standard procedures: as soon as they arrive at the stall, they immediately ask the boss to open the freezer and stuff the whiskey jug, then queue up, order, wait for the order, and after ten minutes, the supper is served, and the whiskey is slightly iced, which is the time to enter the food - even the strictest whiskey fundamentalists cannot refuse such a **.
A city that looks bright and reserved, there is always a tired and real midnight; Just like whiskey that is used to pairing with gentlemen and cigars, there will always be a recklessness from the market.
Abandon all fundamentalism and pretentious sophisticationThe strongest wine should be paired with the wildest food.
All from the author's courtesy of the author.