Starting from the red oil floating surface, soft and glutinous chicken, all the way to the steamed sausage wrapped in scallion rice flour and put into the bamboo steamer to steam the sausage. The bean paste and chili oil fight to create a drizzling aroma, and fat and protein roll between the lips and teeth.

I was sweating all over my head and didn't care about my image. My senses disappeared temporarily, leaving only my tongue to feel the violent scent...

This is Chen Xiaoqing's original words, which have always made Johnson Chan dream of, and finally had the opportunity to come to the birthplace of fat intestines.

Before coming here to eat fat intestines, other places generally refer to the large intestines of pigs, but locals also eat the small intestine and intestines in a variety of ways.

A bowl was steaming, and it was everywhere on the streets and alleys. Whether it was a dog or a 90-year-old, you could always see a large iron pot in front of those small shops, and pork bones and large pieces of fresh fat intestines were boiled in milky white soup.

The crowd was crowded in the store and didn't care about anything. They were only responsible for a bowl of oily and fragrant fat intestine in front of them. While sucking the powder, they were sucking and sweating from time to time.

The red taste is filled with scorched spicy oil. Some people add vinegar and make it even more sour and spicy. The white taste is a graceful combination of strong pepper aroma and Yibin sprouts, with a subtle sourness in the freshness.

If you are lucky, you will meet an expert when you order a beef pot, break it into pieces and soak it into the soup, so that the cake can be sucked in the soup, and it actually makes it a bit like a Shaanxi man’s soaked bun.

There are 100 ways to eat fat intestine noodles for one hundred people. Red soup and white soup? Add no stalks or fat intestines? Do you want heart and lung soup? Do you want to add pots?

If you hear orders in a fat noodle shop like you, most of them will smile knowingly: Boss, a bowl of red fat noodle plus two pieces of rice, and then a pork pot!

I came to a time-honored brand with a traditional taste and no distortion. The red taste is spicy and fresh, and the white taste is rich and slightly numb. The authentic pork soup base can support the thick ink and color of the seasoning, and the heavy taste cannot suppress the freshness of the soup. The fat intestines are just right, but they are not too soft and slightly chewy. Maojiezi is also regular and does not cut corners.

The method of steaming Sichuan cuisine is to season with bean paste and fermented bean curd and steamed in a small bamboo basket. Steaming the fat intestines will reduce the greasiness, and the rice flour that wraps the fat intestines acts as a lubricant, making the fat intestines softer and more tasty.

In the early years, many fly restaurants were nicknamed Sanwu Hotel because they had no signatures, no door signs, no services. The store was very small and hidden in alleys in old residential areas. The sanitary conditions and dining environment were poor, but they only won by taste. The steamed rice noodles series is a signature, including fat intestines, beef and ribs. The store insists on steaming in traditional small bamboo cages, and the heat is accurate.

The ratio of rice noodles to fat intestines and the moisturization level of rice noodles is just right, the fat intestines are soft and glutinous and chewy, and the aroma of bean paste is obvious but not abrupt. From any perspective, it is a textbook-style steamed fat intestines.

The fatty intestines are so plump that they are fried so crispy and slightly burnt, and they taste even more radiant.

When stir-frying home-cooked fat intestines, cook the fat intestines first, and even cure them first, and then stir-fry them with green peppers. The fat intestines that are stir-fried just right are all forced out, so the wine is first-class.

Use green chili and dried chili to stir-fry the aroma. The mouth is full of numbness, spicy, fresh, and fragrant, and then the fat fragrance of fat intestines makes people unable to help but drink a few sips of beer before they feel refreshed!

Early Chengdu people got up late on weekends and used to cook hot rice from the first day's leftover rice for brunch. Rich people used chicken soup to cook rice, and ordinary people used this bean soup. A bowl of bean soup rice can be said to be a food that old Chengdu people have eaten since childhood.

Don’t get me wrong, the beans in the bean soup are not ordinary soybeans, but rake peas. Soak the dried peas for a long time, stew them for draining them, and make them. The sand is dense and can make the soup taste extremely mellow.

The fat intestine bean soup rice is to add beans and rice to the soup stewed with fat intestines. The gentle bean soup looks different from the style of fat intestines, but after eating it, you will understand the beauty of the combination of mellow fat and starch.

In the milky white broth boiled over high heat, the peas are turned into sand and the fat intestines are cut into thick slices. The greasy feeling has been melted and dissolved by the bean soup during the stewing, leaving only the mellow animal fat, the deliciousness of the soup and the grainy grain of rice.

At this time, I ordered another serving of sour and spicy Sichuan kimchi. Isn’t it a little lucky for the locals?

Of course, it is impossible to eat spicy food. For example, dipping intestines in water, it means cooking intestines with white soup and adding vegetables. It is simple and simple, especially testing the freshness of the large intestine and the handling methods of the store.

With a plate of prepared bean paste for "dip water", it is simply a magical tool for rice!

The fat intestines are very large and processed cleanly without any fishy smell. The soup is refreshing and has almost no oily smell, and there is no common peppery smell in the fat intestines that are too strong.

Fat intestines chicken, fat intestines and blood, cold-salted intestines, braised fat intestines, braised fat intestines, and hot pot, skewers, dry pots, and various fat intestines in barbecue...

A saying circulated in the hiker circle: After seda, seda will no more seda.

It lies quietly in the farthest corner of northwest Sichuan. There are wide grasslands, crisscrossing rivers, dense lakes and marshes, towering snow-capped mountains...

The continuous red color shines in the sunset, and thousands of red monks are built by monks and nuns. When you stand on the top of the mountain and look down, you will surely shock your heart.

I found that the monks here are very spectacular, with thousands of crimson Tibetan-style bungalows stretching for several kilometers, surrounded by several brilliant temples and Buddhist temples, forming a spectacular small mountain city. The huge formation often makes people who are in Seda for the first time stunned. It is difficult for any photo to express the shock of being immersive.

This is a mountain wonder built by monks who have practiced here for thousands of years. During their stay, they are full of piety and faith. There are thousands of lamas and Juemu living here. Monks wearing crimson robes come and go, and each face is full of tranquility and peace, without worries. Every time there is a Buddhist ceremony, the number will increase, and at most it can reach more than 40,000 people.

With the central sutra hall as the boundary, the lama's territory is on the slope, and Juemu lives at the bottom of the slope. There are some restaurants and shops next to the main hall. Some Buddhist temples will vegetarian food at noon, you can try the free vegetarian food in the temple, or you can go to Han practitioners to transfer to some sutra halls to experience the feeling of reciting scriptures and worshiping Buddha.

At dusk, you can also see many elderly lamas and Juemu lifting water from the foot of the mountain to the Zen room. The scene is quite touching. No matter why you come here, you will be satisfied, feel piety and shock.

As long as you look northwest of Larong Valley, you can see that the main road of the Buddhist Academy leads to a golden palace with a round bottom and spire at the top of the mountain. Follow the main road and you can reach the Manjushri Great Illusion and Net Mandala, the highest and sacred place of the entire Buddhist Academy.

The huge and magnificent mandala is located on the highest mountain in the Buddhist Academy. It has 3 floors in total. Most people turn around the first two floors. The first floor is a prayer corridor, and a circle of prayer drums are placed.

Every day, no matter morning and evening, there are people here, 10,800 first-class blessings, 1080 second-class blessings, and 108 third-class blessings. There are always devout believers who kowtow long-term bows in the open space next to the mandala.
Chapter completed!