Although it is called Qinghefu Chongqing food stall, this Sichuan restaurant is not a roadside food stall style, but instead integrates the architectural elements of this mountain city into the decoration style, which is similar to Yang Jilongfu.
Compared with the restaurants along the street, the location of Qinghe Mansion is a bit different. Before entering the dining area, you need to enter the entrance of the garage facing the street. Along the cultural corridor built by Qinghe Mansion, elements such as stilted buildings, ancient city gates, and green wood buildings add a lot of interest to the empty garage corridor. The wooden tables and chairs in the dining area, as well as the practice of using calligraphy and paintings as partitions, make the dining environment quite elegant.
Qinghe Mansion positioned itself as a food stall, but in fact, it only took the dishes of the food stalls, leaving no style. Chongqing's food stalls were originally mainly roadside stalls, and the pot stove was placed on the roadside, and the ingredients and seasonings were placed next to it. Nowadays, the food stalls in the city have long been lonely, and the spicy chicken, hot fat sausage, spicy lobster and other good dishes that were necessary for supper drinks in the food stalls at that time have been retained.
However, Keeonghop House is not just a continuation of the taste of food stalls, but also a certain improvement of various dishes. The spicy chicken in Qinghe Province has changed the practice of stir-frying the chicken in an oil pot, but has controlled the excessive heat and stir-fry time. The stir-fry time is shortened, the moisture of the chicken is not completely evaporated, and the chicken taste of the spicy chicken is crispy on the outside and tender on the inside, and it is fried separately with twist flowers. This method is not popular with locals, and the chicken is not dry enough or the moisture is heavier to reduce the chewiness of the chicken, but the spicy degree is more suitable for the taste of out-of-town tourists, and it is a modified version of spicy chicken. Boiled fish is replaced by butter instead of vegetable oil, which is fragrant and spicy, but it is easy to get greasy after eating for a long time.
Different from ordinary home-style Sichuan restaurants or Jianghu restaurants, Qinghe Mansion also attaches great importance to the presentation and the shape of the dishes. For example, Kung Pao shrimp balls use a wooden dinner plate as the base, surrounded by bamboo weaving, like a small boat, and there are even small fish tanks under the bamboo weaving, in which goldfish swim. Other tableware is also diverse, porcelain, stone pot, wooden, different dishes with different tableware, a strong sense of layering.
As a place to experience Chongqing's food culture, the taste of Qinghe Mansion is less heavy oil and spicy than that of Yang Jilong Mansion, which is suitable for foreign tourists to taste, which can not only experience the spicy taste of Sichuan cuisine, but also not be spicy.
