Under the East Water Gate Bridge, next to the Huguang Guild Hall, there is a stilted building with Bayu style, blue brick and wooden bench, simple and simple and heroic, and the red plaque is written with three big characters: rice rivers and lakes. Many local gourmets use it as a long-term restaurant, and celebrities such as Jia Zhangke, Meng Jinghui, and Shi Hang have also patronized it.
Fanjiang Lake faces the Yangtze River and has the atmosphere of the rivers and lakes of the wharf. The flag of the wine shop at the door, the cloak on the wall, the brush recipe, the stone carving Guan Yu statue; There are several earthen bowls and bamboo chopsticks stacked on the lacquered Eight Immortals table, and the guests talk and laugh loudly on the square table, and from time to time they take up the earthen bowls and drink them all, and the lively scene is exactly the same as the tavern in the martial arts novel. Interestingly, the walls of the inner hall are covered with calligraphy of the guests after drinking, and the wild grass works are shaped like "ghost painting symbols", which are free and easy. One of the words "backed by the Jialing River, drinking wine as soup" expresses the heroic and casual atmosphere of the rice rivers and lakes.
While retaining the characteristics of Jianghu cuisine of "heavy oil and heavy hemp", the dishes of Fanjianghu are more inclined to home-style taste, and the materials and methods are simpler and unpretentious. As a hard dish among the recommended dishes, the eel section has a high appearance rate on the table. The eel is mixed with Sichuan pepper and rattan pepper, and the aroma is fragrant after the sesame oil is dried and stir-fried, and then stir-fried with garlic sprouts and pickled pepper before serving, adding the flavor of the eel section, and the entrance is spicy and tender, and the essence of "spicy and refreshing, crispy and tender" in the braised eel section is fully obtained. Another dish of lotus root in the forest is a classic home-cooked dish in the Bayu region, but Fanjianghu has made this dish its own characteristics. Unlike many restaurants, which use white lotus root to cut into fine cubes, Fanjianghu chooses safflower lotus root with a soft and glutinous texture with pockmarks, which is marinated and then cut into large pieces with a hob. The advantage of this is that it can add more flavor and texture when stir-fried with bacon, and it is a very good side dish.
Tea tree mushroom pine plate meat and green onion mashed potatoes are also a regular servant at the guest table. The former forces out the moisture of the tea tree mushroom by stir-frying, which is crisp and refreshing; The accompanying loose plate meat (i.e. pork neck) is fat and thin, both chewy and oily. The disadvantage is that the seasoning is too heavy, and there will be a noticeable feeling of thirst after eating. The scallion-flavored mashed potatoes are infused with lard and salted egg yolks, which is the reason for its delicate taste; The extra mix of mustard is a nice innovation that provides crispness and partially removes the greasy part of the lard. Both dishes are non-spicy and can be accepted by diners who can't eat spicy.
Most of the clerks in Fanjianghu are local middle-aged women, who are quick with their hands and feet, but they are not fluent enough in Mandarin, and communication may be a little difficult for outsiders. It is worth noting that the store is divided into two dining areas, inside and outside, located on the outside of the corridor, you can see the river view, that is, there are many plants around, it is easy to be disturbed by mosquitoes, and friends who mind should choose carefully.
On the second floor of Fanjianghu is the capital of the eight provinces, which specialize in ancient Sichuan cuisine, both belong to the same family, but the style is different, and the kitchen and ingredients are also independent of each other. For more information about the eight provincial capitals, please refer to the Chongqing Sichuan Cuisine List.
