宋家黄辣丁砂锅血旺肥肠(新津店)

#FemaleTravelIllustration On the way back to Chengdu from the rapeseed fields of Lianghe Village in Qionglai, I had to pass by Xinjin. My friend recommended this Songjia yellow croaker. Two girls A small portion of pig intestines and blood stew, two catties of red oil and yellow croaker |Pig intestines and blood stew^The blood is very tender and tasty, and the pig intestines are fragrant and glutinous. |Red soup and yellow croaker^Two catties of fish are not a small amount, and it is also served with tofu. ⭐️⭐️Here comes the point⭐️⭐️ 🌶Best match🌶 Prepare half a bowl of rice + two tablespoons of blood stew + two tablespoons of tofu in the yellow croaker, stir. You can't leave the table without eating three bowls! It's really delicious! 🐠Eat the yellow croaker seriously🐠 Remove the head first Remove the fish chin Remove the fins around the fish body Put the fish in your mouth and gently The fish meat will be peeled off from the fish Tender, so, very! This restaurant is just opposite the Xinjin Branch of the Civil Aviation Flight Academy, so... You will probably run into a lot of handsome guys when you eat fish here [grin]. The street where this restaurant is located is called Huang La Ding Street. This is Xinjin! #Spring is coming

Invite three or five friends to Sichuan food tour, this time is "Xiaohe Gang Cuisine Tour", Sichuan cuisine is divided into factions: Shanghe Gang (Rong faction, mainly Chengdu and Leshan cuisine): its characteristics are snacks, mainly close to the people, relatively light, and more traditional dishes. Xiahe Gang (Yu faction; mainly Chongqing and Dazhou cuisine): its characteristics are home-cooked dishes, close to the people, relatively spicy, and more innovative. Xiaohe Gang (Salt Gang cuisine; mainly Zigong and Yibin): its characteristics are grand, weird, and high-end (the reason is salt merchants). We went straight to Jiangjin as soon as we got off the plane. This is the rich Sanjiang land of Bashu. Jiangjin fish and Jiangjin scenery are as charming. We came to Huang Lading Street and found the last Songjia Huang Lading Feichang Xuewang. We ordered four catties of spicy Huang Lading and two catties of pickled cabbage triangle peaks. The live fish is killed for freshness, and the ingredients are fierce for taste. The taste is simple and mellow, fresh and fragrant. Delicious first. The bright dried chili peppers covered the entire basin, and the aroma of chili oil seemed to come through the screen. Passionate, hot, and straightforward are the characteristics of Jiangjin people. "Songjia" will add vermicelli to the old pickled vegetables that have been precipitated over the years, mixed with peppers, chili peppers, and a basin of fresh triangular peak fish, and finally blended with secret seasonings, so that your tongue can feel unprecedented "numbing", "spicy", "fresh", "fragrant", "refreshing", "smooth", "tender" Every bite of fish meat is jumping on the tip of the tongue, as if I am in the turbulent Yangtze River. At this moment, I am the hero who welcomes the river, and with a mouthful of Jiang Xiaobai, it seems to have traveled to the rivers and lakes written by Jin Yong. The pig intestines and blood are fresh, tender, spicy, and melt in the mouth. The taste is naturally very comfortable!