Lao Qi is not the originator of Nanshan Spring Water Chicken, but it is almost impossible to say that it is the master. The courtyard-style building is built on the hill, with a simple antique flavor and the neatness of a modern restaurant, and the scale and production far exceed other competitors. "Stepping through Nanshan Road, Lao Mi is the first" refers to the status of Lao Mi Spring Chicken in Nanshan, so that many customers who come from the city to taste Spring Water Chicken go straight to Lao Mi store as soon as they arrive in Nanshan.
Originated in the 80s of the last century, spring water chicken is one of the representative works of Chongqing Jianghu cuisine, originated in the Nanshan area of Chongqing. Because there is a deep well behind the founder's shop, which uses a mountain spring as the water source, the small shop is called "Spring Water Restaurant". Nanshan spring chicken pays attention to the use of fresh chicken, slaughtered and washed and cut into small pieces, after rapeseed oil crisp fried, and pepper, dried chili, garlic, tempeh, rock sugar and other more than a dozen kinds of condiments fried together. Usually for one chicken three to eat (fried chicken offal, chicken blood soup), the boiled spring water chicken is filled with a basin, full of a layer of chili pepper and red oil floating on the surface, big pot and big basin, big oil and fire, marijuana big spicy, Chongqing Jianghu cuisine is fully revealed.
The old man's spring chicken is freshly killed, and you can choose to order it by portion, or you can weigh it by pounds. Roosters are divided into 58 yuan/jin of ecological chickens and 78 yuan/jin of farmhouse chickens, although from the naming and clerk recommendation are inclined to local chickens, but in fact, there is not much difference between the two in taste. The red soup base fills the basin, and there are only two ingredients inside, chicken and shiitake mushrooms, which are spicy and fragrant, with the sweetness of rock sugar; The chicken is soft and glutinous, with distinct fibers and rich juice, while the shiitake mushrooms, which are used as a side dish, fully absorb the chili oil, and the spicy flavor goes straight to the brain. In addition to the main course of spring chicken, boiled chicken blood and pickled pepper chicken offal are also classic. These two dishes add a lot of shredded sour radish, raw celery and raw garlic moss, which makes the chicken blood and chicken offal with a single taste richer, and is praised by customers. The chickens in the store are all starting from a single one, each weighing between 4 and 5 catties, which is enough for five adults. If the number of people is small, you can choose a small version of 128 per person.
Located in the mountains, the environment is elegant, with open-air cafes, viewing platforms and guest rooms, the scale is very large, but in terms of service quality is undoubtedly the same as the general Jianghu restaurant. The middle-aged waiter hired was in a hurry during the period when the customer flow was large, and the sales were too deliberate when ordering, causing some trouble to the guests.
