travel on the tip of the tongue

Fall in love with you, travel on the tip of the tongue

Usually in Tujia people's homes, small pickles are indispensable.

Eating noodles, eating, and eating bean curd are all essential.

They assist the delicacy of the whole table meal and become an indispensable artifact for serving meals.

And any shredded pork fried with sour radish will not disappoint!

Naturally, what Lin Shenlu ate was stir-fried shredded mutton with sour radish, which tasted very good.

In fact, on Lin Shenlu’s gourmet map, apart from the two I ate today, there are several other hidden niche gourmet places belonging to Enshi.

Just like Miss Hai's private kitchen.

The so-called one side supports the other aunt!

With a thousand hands, there are a thousand flavors.

Enshi cuisine looks complicated, and it is even more difficult to replicate.

From the deep mountains to the busy city, the teaching of culinary skills still follows the traditional way of word of mouth and understanding.

The wisdom of the ancestors, the secrets of the family, the secrets of the master and the apprentice, the understanding of the diners, and every moment of deliciousness are all created with care.

Compared with the roughness of the north, the southerners are more careful about their food requirements.

The fat sausage from Sister Hai made Lin Shenlu feel very comfortable. It was cut into small pieces and it would definitely not have a greasy taste.

Coupled with the smooth and sharp knife skills of the master, this dish of fat sausage is crisp and refreshing.

There is also Tujia steamed meat, first of all, prepare the necessary materials cornmeal, fresh meat, usually add potatoes, a little slag pepper, and then use a large container to put these materials and some condiments together and stir until all the ingredients are uniform and the color is close neutral colors.

Then put the prepared steamed meat into the special steaming grid for Tujia steamed meat and put it in a pot to cook.

This kind of taste is really amazing, it can be said that it is the food of a restaurant that fascinates Lin Shenlu very much.

There was also that Yongyong private kitchen dish that fascinated Lin Shenlu in the blog post!

It can be said that if you like someone, you can’t tell the reason but you can tell the moment of your heart. It’s the same for liking a certain dish. Ask yourself what food you think of every time you are hungry?

To recognize yourself, you must first know what kind of stomach you are.

Probably the diners who eat Yongyong's private kitchen dishes all have a "Tujia stomach".

The shredded beef is fresh and delicious, but it will never be daunting because of the chili.

Almost all fresh red peppers are used.

In addition, the cabbage is easy to soak for a long time. In the traditional concept, only with craftsmanship can you live and work. Compared with cities, Chinese villages, you can feel the warmth of craftsmanship. Kimchi is such an existence.

This is how Lin Shenlu feels about this store. If you have a chance recently, you must try it.

For the people of Enshi, it is an ordinary and wonderful day to burn cakes and bean curd in the morning, and to dry pot and combine dregs in the afternoon.

Just like those touching stories, you never get tired of hearing them thousands of times. In the ordinary basic necessities of life, traditions continue day after day.

Enshi's landscape has existed for a hundred years, and it will still open its doors to welcome guests with new ideas tomorrow.

Don't come to Enshi for tourism, come to Enshi for life.

This is what Lin Shenlu feels at the moment.

……

In the evening, Lin Shenlu took out his notebook and began to write Enshi's travel notes.

For Lin Shenlu, this trip is really like coming here to experience the slow life.

Whether you want to look good or eat delicious food, Enshi in the west of Hubei can be said to be an ideal destination.

This may have been one of the most isolated mountainous areas. The train was only opened eight years ago, and the tracks were either laid in caves or on high bridges.

It is said that this is the most difficult railway to build in the world, and it is also one of the most expensive railways in China.

So how much beautiful scenery is hidden in the deep mountains has only been known to outsiders in recent years.

Many scenic spots have become emerging tourist attractions. Just cut a gif and it will be so beautiful.

If one word is used to describe the taste of Enshi, Lin Shenlu thinks it is wild.

Throughout the year, there are swaggering fragrances in the mountains and forests.

In the early days, you can also eat wild mountain peppers and fir tree mushrooms.

Mountain peppers are picked by farmers on the mountain. They are emerald-like in color, plump and firm.

Just a simple cold salad with rice pepper, ginger and minced garlic, and the strong and unique pepper and sesame aroma set off like stars arching the moon. It is extremely appetizing, and it can be eaten heartily with a bowl of Yangchun noodles.

There is also fir tree fungus, which can be said to be the most beautiful gift in the rainy season, and it is a handful of extremely delicious fir tree fungi.

The fir tree is the local name, its real name is Masson pine, and the fungus growing in it also has a strong rosin.

It is not as thick as ordinary mushrooms, but thinner in temperament, and it is cooked in a dry pot with bacon strips, which has an unexpected flavor.

Even the midsummer fruit has a psychedelic aroma from deep mountains.

For example, the Guankou grape that Lin Shenlu was looking forward to before, it is called Guankou grape, it is the most delicious fruit that seems ordinary in Enshi.

It's the kind that bury your head and take a deep breath, with a very special musk and floral fragrance, and then break a small bi-color bomb, without peeling the skin, directly squeeze the pulp into your mouth, sweet and full of acidity support, it is very advanced the taste of.

If you come here later, you will feel the wild mountain atmosphere in winter, from the most famous bacon and sausage in Enshi.

Enshi bacon must be smoked with cypress branches.

If you go to the countryside during the Chinese New Year, the roofs of every household are covered with marinated meat, and a small fire is burning in the house. As soon as you enter the door, the air is soaked in the bitter cypress fragrance. It will also be smoked and shiny.

Cut a piece, and stir-fry casually can be delicious to stomp your feet.

Enshi even eats in different poses and with different expressions.

For example, potato rice with a layer of fragrant crispy crust, golden and fluffy corn rice, Lin Shenlu likes a bowl of fragrant and soft rice in spring very much.

Take fresh Artemisia annua, wrap it in cloth, knead it, beat it, and when the bitterness fades away, lightly bake it on the fire, leaving only the fragrance.

Then mix glutinous rice with diced bacon, dried bacon, and wild garlic, put them in a wooden barrel and steam them, and the chopped Artemisia annua evenly wraps every grain of rice, full of the tenderness of the spring breeze.

Such a bowl of rice is a bit like Jiangnan's pickled fresh meat, which is rich in meat and vegetables, and is very vulgar and elegant.

What Lin Shenlu was most impressed with was naturally Enshi's prematureness.

That is Enshi's breakfast.

To describe it in four words is that carbohydrates are fierce.

In Enshi, if you want to visit the vegetable market comfortably, you must go early, as limited-edition delicacies like fir tree mushrooms will be eaten up very early.

But if you want to have a comfortable breakfast, it doesn't matter how late you go to bed.

The early shop can be opened from dawn to noon, no matter what time, there will always be people who rub their sleepy eyes and walk in to wake up their stomachs and hearts with a meal of ferociously boiling carbon water.

Enshi people call eating breakfast "too early", which means "spending the morning" as the name implies.

They take it for granted that only when they are accompanied by delicious food can they live up to the morning light.

People in Enshi generally have an obsession with breakfast. Early breakfast is a daily event in every family, and the front of a good breakfast shop is as lively as a market.

……

Lin Shenlu tapped the keyboard lightly, and the words on it were the words sesame seed.

This is Enshi's hardest breakfast.

Old-fashioned sesame seed cakes, the fillings are coated on the surface, full of the aroma of green onions and peppercorns, and the big pork belly can be roasted to produce crystal oily flowers.

Another method is to wrap the stuffing in the oil dough, fold it repeatedly to get a beautiful crisp, and the minced meat is mixed in it, and it will be sloppy and dregs when you eat it.

Every biscuit chef is like a master who walks the rivers and lakes with unique skills, fermenting the old dough, kneading the dough, and spreading the stuffing, and even the gesture of applying the sauce is sonorous and powerful.

Enshi biscuits all have a special brick oven with a red charcoal fire burning at the bottom. The master reaches into the oven with bare hands, accurately and quickly sticks the dough onto the oven wall, and bakes it using the wall temperature.Skilled chefs can hang the furnace wall with biscuits in just a few tens of seconds, and this is where the real kung fu often lies.

Not long after, a piece of biscuit that was crisp and charcoal on the edge was taken out, folded in half and put into an oiled paper bag, and it clicked—the most beautiful sound of the biscuit.

When Lin Shenlu wrote this, he seemed to think of the scumbag biscuits he ate in the first morning, and the aftertaste was endless.

Lin Shenlu really felt that it would be disrespectful to his readers not to include these delicious breakfasts.

The second delicious breakfast appeared in Lin Shenlu's mind during the thought.

If sesame seed cakes are the skill of baking, then the aroma of oil is the art of frying.

In the suitcases of relatives, there are often dozens of oily incense sticks, and the smell of ecstasy and domineering can be wafted through the suitcases.

No one will care if the oil becomes soft. Even though there are similar snacks in many places, it is an irreplaceable taste memory of Enshi people who are wandering outside.

The oil fragrance of Enshi is better than the fragrance word.

It is bigger and thinner than the oil pie. The rice and soybeans are ground into a fine slurry, and the hot oil rolls into a golden light. It must be fried until the outer shell is slightly burnt.

When you take a bite, it is filled with tender shredded pork with pepper aroma, rich chopped green onion and crispy shredded radish and potato.

If you ask the boss to lay another egg and turn Youxiang into a potbellied purse, you will definitely get a compliment of appreciation: you can eat!

Among the "Three King Kongs" of Enshi's breakfast, Doupi is the most gentle one.

Because of the lack of wheat, rice is the pasta here.

You can add corn or mung beans, and the paste is dense and moist, with a delicate grain aroma.

The high-energy moment of the tofu skin is here: the pan is thinly oiled, the batter slides out of the special funnel, and the edges are slightly warped.

The roasted tofu skin is not as smooth as noodles, but has a rough and solid texture. It can be eaten flexibly, boiled or fried, and can be clear soup with little water or thick oil.

The color of the bean skin is warm and moist, and it is pleasing to the eye when you pat it casually.

At this time, Lin Shenlu accompanied the photos he took at that time.

The golden yellow is the corn flavor, the light green is the mung bean flavor, the milky white is the original rice flavor, and the most luxurious is the whole egg bean skin, which is only available in individual stores.

Lin Shenlu really felt that even the most ordinary food was shining.

Enshi is located in the southwest mountainous area, the soil is barren, and the products are not rich.

There are not many delicacies here, but it happens to be some ordinary food, which has been tuned out of ingenuity and novelty.

Such as corn.

People in Enshi call it Baogu. It is a common way to ferment it into high-grade liquor, or chop it up and steam it with rice.

In spring, it is wrapped with liao leaves to make corn cakes, with a light and soft plant aroma.

There is also pressed pepper that Lin Shenlu likes very much. Corn is ground into powder, mixed with chopped pepper, salted and put into an altar to ferment.

It is said that this is an ancient method of preserving food by ethnic minorities. After fermentation, it tastes sour, hot and delicious, and it is a perfect match with bacon.

The potatoes grown in the high mountains of Enshi are very delicious, powdery and soft. They are different from those grown in greenhouses. They have a "potato fragrance".

There are potato vendors in every street and alley.

The small potatoes are peeled and deep-fried directly until they are crispy on the outside and soft on the inside, filled with starch and burnt, and then dipped in chili water. This is the number one street food in Enshi.

There is another method, which is to go directly to the kang: put thin oil on the fire, pour on the sauce and close the lid, the potatoes are soft and tasty, and then sprinkle with chili, green onion and sesame seeds, it is very beautiful just by looking at it.

As for the big potatoes, they are roasted directly on a slow fire until the skin is scorched and peeled off, and the inside is hot and smooth, which is more fragrant than roasted sweet potatoes!

Corn and potatoes are the two ingredients that Lin Shenlu finds most interesting. Because they are so ordinary and common, it is precious to have new ways.

There are still many delicious snacks on the streets of Enshi. As long as you leave the scenic spot and go for a stroll in the city center, you can get a snow-white and fragrant steamed rice cake, a mouthful of freshly cooked pork liver mala tang, and a soft and waxy hot rice cake. Stir-fried glutinous rice balls with brown sugar, a bowl of hot and sour Lichuan Genba jelly, a sizzling and oily ecstasy Teppanyaki, and a spicy braised fish can fully meet your expectations for a delicious town.

Of course, Enshi also has an elegant side. The best tea has a very beautiful name, Yulu.

This is the oldest green tea in China. At present, it is almost the only tea area in China that uses steam to fix green tea. The process is much more complicated than frying green tea.

Kneaded into strips, slender and slender, emerald green and bright, sharp like pine needles:

Steaming green tea first originated in the Tang Dynasty, and was later introduced to Japan. Now most of Japan is steamed green tea, and the highest grade is also called Yulu.

When you go to a teahouse to drink tea, the master will pour the water first, and then pour the tea. You can see the bottom of the leaves tumbling and dancing in the water, and the mouth has a fresh fragrance similar to seaweed.

Many people call this place "Xianju Enshi". Here, the rhythm of life is extended very slowly by eating and drinking.

The so-called livability means drinking tea, eating wine, and driving across the entire city for a bowl of fried bean curd, comfortable and happy.

Enshi has customs of "breaking a bowl of wine after drinking it" and "singing a folk song to fall in love". The most popular product is potatoes, and the habit of making wine is to add corn. It looks rough, but somehow feels delicate. moving.

It is bordered by Sichuan and Shu in the west, Xiaoxiang in the south, Qinchuan in the north, and Jianghan in the east out of Bashan. Enshi's diet is different from any of the above.

Is it Hubei cuisine?Sichuan food?Hunan cuisine?How about some Xi'an chili?neither.

Enshi has never belonged to the object of "God rewards food". Without delicacies from mountains and seas, a handful of wild vegetables, two bundles of cypress branches, and three catties of soybeans are in a class of their own.

The most fascinating thing about this small town is actually this: it has a kind of rough vitality, and even ordinary ingredients can be polished to shine.

After writing this, Lin Shenlu smiled knowingly.

Enshi is really nice.

Its beauty is extreme, but it slowly makes people feel extremely comfortable.

Being lucky enough to come here made Lin Shenlu very happy from the bottom of his heart.

……

An Muxi's itinerary today is very idle, because he has been to all the places he wants to go.

While walking along the beautiful blue waves, a looming white deer statue appeared on the grass in the woods not far away.

And looking up, a huge blue whale seems to be wandering from the woods.

What is this place?

An Muxi walked over curiously.