The small team explores the store | What kind of classic delicacy is hidden in the Hunan restaurant where people in the Bay Area have to queue for two hours?

Friends from Los Angeles come to the Bay Area every time and will feel that Los Angeles is good, but Hunan cuisine is inferior to the Bay Area. The Hunan cuisine restaurant that people in Bay Area are familiar with and love must be inseparableLiu Xiang和Impressions of Shaoshan.

Previous article"The fusion of traditional cooking techniques and new school tastes has made this soulful Sichuan restaurant in the Bay Area! 》Here, we have introduced in detail the daily patronage of people in the Bay AreaImpressions of Shaoshan""Liu Xiang""Fragrant House"In fact, they have the same background and were built by the same boss. From the first" Shaoshan Chong "in 2011 to now, it is the ninth year.

With positioningHigh-end Shaoshan impressionMainHomely incense restaurantAnd dedicatedExquisite diet of LiuxiangAfter that, adhering to the business philosophy of inheriting classic tastes and integrating new ideas, Liuxiang will open a new flagship store in the Bay Area, which is really looking forward to.

Before that, let us recall the fine Hunan dishes in the impressions of Liuxiang and Shaoshan.

Mao's Braised Pork

The traditional cuisine that is well-known among Hunan cuisines has the highest expectation because of its high popularity. In order not to disappoint diners,The chefs in Liuxiang have been adjusting and improving this famous dish, constantly collecting feedback and suggestions from diners,In order to better satisfy everyone's critical taste.

In fact, it is difficult to impress people with dishes like braised meat that everyone can cook. Therefore, the chefs in Liuxiang have passed countless verifications on the heat, tenderness, selection of ingredients and subtle seasoning Makes this flavor braised pork,Ruddy and oily, fat but not greasy, lean meat is not firewood, the entrance is melted,It's hard to explain in one or two sentences.

Pleurotus eryngii

Ordinary Pleurotus eryngii, simmered in oilSlightly burnt yellow, No more mushroomy smell, more fragrant, and chewy. With fresh red and green peppers,Bright and attractive, Se and Xiang grabbed people first.

Under careful taste,Spicy and delicious, AftertasteFaintly. Although it's just a family fry, I've seen kung fu.

Fried Beef with Chili

If you just use vinegar to reconcile the acid, it will be too ordinary. The stir-fried beef in Liuxiang is the sourness inherent in the homemade Hunan pepper in the jar.This sour taste produced after fermentation has its own soul,Without losing the natural freshness of the food.

Cut the jar of pepper into small pieces, the hot oil burst, the fragrance can continue to enter the forehead, the marinatedThe beef slices are tender and smooth, mixed with stir-fry stir fry,It can eat three bowls of rice in one breath.

Beating Eggplant

The lovely thing about this aubergine is:Use only the softest part of the eggplant,The so-called ingenuity is probably the case.

The tender and tender eggplants satiated the soup, and the taste level came out. TasteRich and thick, but not greasy at all,You can see the skill in the refreshing place.

Dry Pot Yunwuzheng Bacon

Bamboo shoots from the high mountain of Lin'an, Hangzhou, with bacon from Hunan and Hunan.To do this, it takes 7 days for salt to penetrate into the pork belly, and the precipitation of time has completed the richly flavored bacon.

Then use a dry pot to heat slowly, the combination of cured meat and bamboo shoots, there isStrong mountain flavor.

Seafood soup with seafood

This is a seasonal dish, and now chicken feathers are delicate, so chicken feathers are used. And bean seedlings will be used in the season. In short, it must beUse the freshest vegetables of the season.

Served with stir-fried salted egg yolk and shrimp, it tastes like crab yolk.Plain vegetables and fresh seafood.

High efficiency, high service, high concept

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Bone with fragrant sauce (limited supply)

The production of big bones pays attention to soaking, rinsing, and removing blood water, so as not to be fishy. againUse dozens of spices to simmer slowly,makeThe meat is loose and soft, and the muscles are still chewy.

The time of stewing is just right, so lightUsing chopsticks can easily separate the bones,butIt wo n’t lose its meaty taste. This is a kung fu dish, limited supply, sincerely not bullied.

Steamed Pork Ribs with Taro Sauce

In addition to spicy food, what is famous about Hunan cuisine? That is Xian Xian. In addition to fry, what other craftsmanship? Undoubtedly steaming. After eating many spicy dishes, it is best to comeSteamed pork ribs with yam sauce, To reconcile the stomach.

The marinated pork ribs have a strong fragrance. This fragrance penetrates into the taro bit by bit during the steaming process, makingMeat and taro fusion, The two are right. The same tenderness and the same softness complement each other.

Dessert Douhua

This is aAmazing dessertsIt is said that it does not resemble the products produced by the Hunan Restaurant, and it really praises it the most.

The bean aroma is rich, sweet but not greasy, soft and tender.After eating spicy, the tongue and stomach that felt irritated seemed to be soothed by it instantly.

After eating a meal, the biggest feeling is that although it is a chain store, there is no indifference from industrialization, but it is still familiar with the taste of hometown, familiar wok gas, and delightful sincerity and ingenuity.