Pot Kui

  • Guokui Guokui, also known as Guokui, is one of the leading snacks in Chengdu's food industry, which is divided into Juntun Guokui, white-flour Guokui, and southern Guokui. The Juntun pot from Pengzhou is the most famous, fried out of the pot, the appearance is heavy and burnt yellow, the appearance is not good, in fact, it is a mille-feuille puff pastry,...
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Pot Kui

Pot Kui
Guokui, also known as Guokui, is one of the snacks in Chengdu's food industry, which is divided into Juntun Guokui, Baimian Guokui, and Southern Guokui. The Juntun pot Kui from Pengzhou is the most famous, fried out of the pan, the appearance is bulky and burnt, and the appearance is not good, but it is actually a mille-feuille puff pastry, wrapped in layers of pork or beef, to ensure that every bite can bite into the fragrant meat filling. It is especially delicious when it is just out of the pot, and it is broken layer by layer when you bite into it, and it is crispy and slaggy. Its delicacy is famous in western Sichuan, and as long as the word "Juntun" is marked, it can attract buyers.
The dough of the white noodle pot kui and the southern pot kui is baked, which is similar to the meat sandwich bun and pot helmet baked in northern Shaanxi. The white noodle pot is generally sandwiched with various dishes, with the most strange with the cold powder, or the soup dipped in the cold powder is broken and eaten, which is the unique "soaked bun" eating method of Sichuan people. Some shops will also do it privately, and Yang Ji Guokui will replace the puff pastry (no meat filling) of Juntun Guokui with the baked pie crust to sandwich the ingredients, which will taste more crispy. The southern pot is mainly brown sugar-flavored, the dough is fragrant and tough, wrapped in a semi-flowing brown sugar filling, and the taste is very nostalgic, which is rare now.
Guokui doesn't have to be bought in a pot helmet shop, it goes well with fat intestine noodles, and some powder stores can buy it. High-end Sichuan restaurants also serve it on the table as a famous snack, and the method is often more refined than that of small shops, with bright colors and a more delicate crispy feeling.
 
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