Why did Bellevue's incense pot king suddenly disappear? What is the origin of Changsha No. XNUMX?

If you ask Seattle foodies,

If you want to eat Hunan cuisine, where would you go?

I believeThe fragrant pot king must have a name!

Simple chili 🌶️

There will be more than a dozen changes in the hands of Hunanese,

And the king of the incense pot brought these changes to the table.

For this restaurant,

These dishes are spicy in Hunan cuisine,

Included only in the words "fragrant pot",

It's not enough!

"Look at Hunan in the world,

Hunan Hunan cuisine looks at Changsha. "Therefore,

Everyone knows the king of incense pots,

Now officially renamed "Changshaoneissue"!

Do n’t worry, the store name has been changed, and the taste has been upgraded!The boss is still that boss, the place is still that place.A fully upgraded new menu is waiting for you to taste.Don't worry, the Fragrant Pot King membership card and coupon in your hand are still valid in Changsha One!

Golden Soup Fish and Lamb Fresh

Looking around,

Ingredients that will allow North and South to reach consensus,

There is onlyfish和sheep.

I sawA large bucket of Huang Chengcheng's soup,

Slightly closer,

The hot and sour breath rushed to the nose, causing the index finger to move.

Stingless fish, thin and soft fat sheep,

Hidden in the hot soup,

Red peppers and sauerkraut are bright in color.

SuggestHave some soup before you eat.

Once appetizing,

Second, you can taste the delicious aroma of fish and sheep.

Sizzling tin foil fish

Ah, fish!

The whole boneless and spiny dragonfish,

break off both ends,

After hitting the flower knife, it became a squirrel fish.

Utilizing the thermal conductivity of tin foil,

Stir in the sauce.

The taste is sweet and sour,

Elderly children can eat,

Scoop a spoon on the rice, or rice to killer is a good topping.

Number One Jumping Frog

It is said that this is a favorite dish of Mr. Lao She.

Tang Se Hong Yan,

The frog meat is smooth.

In this plateFresh bullfrog alone weighs about two pounds.

On the surface it looks calm and calm,

The ingredients are actually covered under the red oil.

Green pepper, dried pepper and pickled pepper,

Inspired the fragrance of the frogs,

The Xiang flavor is strong and full.

Mala Spicy: Spicy Belly

Hengyang's representative dish.

The fragrant relies on peppercorns and ginger garlic.

The aroma comes from spicy bean paste.

Pork belly is evenly thick and crispy,

This is an obvious characteristic of Hunan cuisine,

Pay attention to the knife,

Also pay attention to the seasoning completely into the ingredients.

Altar Spicy: Hot and Sour Yellow Throat

Cut yellow throat into cloves,

useSour beanBring out a very domineering altar.

Yellow throat was originally used for shabu-shabu.

Ordinary frying method, not easy to taste,

But there is no such problem here,

The two-word summary is"Sour".

Oil and Spicy: Griddle Cuttlefish

Whole small cuttlefish.

Q bombs,

From a distance, it looks like a nest of quail eggs.

Using the dry pot approach,

After serving, solid alcohol keeps warming under the pot,

Can guarantee that every bite into the mouth is spicy.

This dish has been popular in Hunan cuisine for many years,

Enduring secrets,

Probably thisMild and deep spicy.

Burning waist flower

Burnt hotYuhuashi.

Cover the bottom of the bowl.

ShroudedWaist.

Has been andGinger,

Diced green peppers and diced carrotsFry until cooked,

When he came up, he fell on the stones,

It sounded like a thunderous dish on the flat ground.

This is equivalent to making an extra sauna for the waist.

Pinch and eat

Tender and not fishy,

The taste extends from the inside out, and even the crispiness.

This dish is a must for lovers.

Flavored Crispy Yellow Flower Bacon

"Time is a good friend of food, and a deadly enemy of food."

In Hunan cuisine,

Air-drying and pickling are clearly beyond time,

Like an old pair of hands,

Caressing those fresh food,

Let us unexpectedly get a more mellow taste.

The usual cucumber peel,

After the sun dried, the sun was hidden in the folds,

Crispy becomes pliable,

和Fat and thin sliced baconWith fried,

It became the best meal.

A moment and a moment, that's how we achieved each other.

Falling chopsticks like rain,

Unconsciously, I lost most of my plate.

Iron plate crystal powder

Needless to say the charm of iron plates,

But make noodles on the iron plate,Is a test.

The iron plate was still hot when it came up,

Noodles are surrounded by bamboo shoots, minced meat, peppers, etc.

Turn on the tip of the chopsticks,

This completes the last baptism.

Hanging juice, as fine as silk,

Pour some into a bowl and use it as a staple.

Jinyun Pancake, Preserved Egg and Lean Pork Congee

All three

Everything is worth talking about.

This visit to the store is really fortunate for three lives.

We metThe successor of Jinyun yakitori.

I ate the handmade sesame cake made by the traditional method.

The meat isBlack porcupine pork with plum and dried vegetablesthe mix of,

Without a hint of odor,

Low-gluten flourOvernight fermentationAfter being made into a soft slab,

Then put it in a special roaster,

Out in two minutes!

In these two minutes,

The fat exuding from the fat is mixed with the dried plums,

Meaty, vegetable, sesame,

In a split moment, they spread apart.

This aroma,

It allows people to drop the camera and run quickly to take a bite.

Especially when it's hot.

So-called"The furnace is handed down for XNUMX years, the cake is fragrant for five thousand years".

Jinyun sesame cake has long been an intangible heritage on the tongue,

I can eat here today,

longSha YihaoI am afraid

It's the first early adopter in Seattle.

A bowl of excellentPreserved Egg Lean Congee.

The smell of preserved eggs should be thoroughly incorporated into the porridge,

The bottom of the porridge should be soft and fragrant.

Lean meat is not small or small, not dry.

For us,

It is the bowl in front of you.

A touch of salty, water and rice fusion,

Served with freshly baked Jinyun Shabu,

This moment suddenly returned to Jiangnan.

Side dishes are also interesting.

Use isDried small silver fish.

At the XNUMX-mile Dongting, the silverfish is a well-known specialty in the lake, and one of the people's favorite Jiang Xian. It is used in Shanghai cuisine to make whitebait eggs. But when it comes to Hunan cuisine, the advantages of dried fish are fully exerted, and the smallness does not affect its deliciousness. Instead, it forms a kind of condensed and slightly spicy, and there is nothing more suitable for porridge.