After every morning exercise, Bai Fu likes to go to the alley with his fellow brothers to have breakfast. There are three stalls at the entrance of the alley all year round, Aunt Zhong who sells tofu flowers, Brother Liu and Mr. Xiao from Hongyaokuiu, and Wonton picks.

Although these three stalls are simple, they taste deep into the essence of Chengdu snacks and have a very pleasant taste.

....

Aunt Zhong put the hand-ground tofu into a pot and steamed for a while, took it out and put it in a small bowl, added meat and bone broth, mixed it with crispy peanuts, cilantro, sour beans, and shredded kohlrabi. Finally, poured it with secret chili oil, and took a bite. It was so spicy that it was sweating and refreshing to the throat.

Brother Liu’s pot is known for its “dry, crispy, white, fragrant”. It is dry and chewy, crispy inside and crisp on the outside, white and shiny, and has a mellow flavor.

There was a big bucket next to the stall. The lid was removed and the inside was made of soil into a furnace with a large belly and a small mouth. Brother Liu kneaded the dough on the chopping board, rubbed the fermented noodles in his hands, and when he was satisfied, he put them aside and woke up;

After the diner gave instructions, Brother Liu stretched the awakened dough wide and lengthened, sometimes in the shape of a crabapple leaf, sometimes in the sole of the shoe, and finally shook a wooden box. The bottom of the wooden box was chiseled into a sieve-shaped hole, and there were sesame seeds inside. You could do whatever you want.

After rubbing it properly, Brother Liu quickly put the pasta into the furnace, and a pot of charcoal fire was burning in the furnace. After a while, Brother Liu used a pair of special tongs to gently remove the pot helmet that had nearly doubled in the furnace and handed it directly to Mrs. Liu. According to the needs of the diners, he added sugar when sweet, and salt when salt. He added salt and chili pepper when salt. The oil is heavy and the oil is light, and all the saline is supreme.

The freshly baked pot is crispy on the outside and tender on the inside, soft and suitable. It is hot and it is just right to eat. It is hollow, crispy on the outside, layered on the inside, thick on the edge, absorbing juice, and no soup leaks.

Guokui red oil beef offals are the perfect match for Liu's Guokui: use low-cost beef offal scraps, clean, braised and sliced, mixed with soy sauce, red oil, chili, pepper noodles, sesame noodles, etc., and put them in Guokui that has just been out of the pot. The hot noodles fragrance sets the meat aroma to the extreme, and the greasy meat is absorbed by Guokui and turned into invisible, fragrant, crispy, and soft, and enjoyable to eat.

Next to it is Old Man Xiao’s hand-picked pick. He puts a bowl of shredded chicken hand-picked, puts soybeans, leeks, scallion, coriander leaves, celery sections, and then pours them with secret sesame sesame oil, and then you will live together!

The hand on the right hand is crystal clear, the soup is swaying, the vegetables are green and yellow, and the slurry is fresh and attractive; the left hand holds the red oil and the beef is crumbled, and even if you are not hungry, you will have salivation under your tongue.

The tofu is tender and sour, the beef is fat but not greasy, and the chicken is round and warms the stomach. Although it is a street snack, the fragrance can fill the cheeks and the taste can soak the internal organs. The scenery of Bashu is good and the wine is not afraid of deep alleys. Not only do the people love it, but even the officials often visit it.

Among these three families, Bai Fu's favorite is Old Man Xiao's chicken shredded hand. Duan Gong once praised his family: "Now the famous food of the family in the Clothing and Gun family, there are Xiao's wontons, which can be used to remove fat soup and be able to drink tea."

After eating for a long time, Bai Fu and them became familiar with each other.

Bai Fu asked: "Brother Xiao, your copying hand is so delicious, what's the secret?"

Old man Xiao said: "Cut the meat sauce finely, add bamboo shoots, rice, water chestnuts, leeks, and vines. Wrap it evenly with a little Sichuan pepper and almond sauce. The skin is slightly thick and small. Cut it into a square, and then roll it with real powder to make it thin. When cooking the soup, use extremely boiling soup to turn it over. Do not cover it, and do not stir it again. Don't use amomum villoss in the filling, just belching."

Bai Fu was free and had nothing to do, so he also helped Old Man Xiao and helped him wrap his hands. Bai Fu was quick to wrap his hands, and he could wrap a large plate in just one stick of incense.

Old Man Xiao looked at it and shook his head, saying, "Your youth is so cruel. Only every copying hand can wrap a little meat filling."

Bai Fu joked: "Brother Xiao, who sells wontons in the world, doesn't you think there are fewer meat stuffings? What's more, except for old diners, who can eat more stuffing, less stuffing?"

Old man Xiao did not refute, squatted on the bench, took a sip of dry tobacco, and slowly said, "There is more stuffing, but less stuffing. Others don't know, but the heart doesn't know? Why do you think you are kind? Are you at ease or not?

...

On this day, the imperial envoy Li Gan came to Chengdu to announce the imperial edict, raising his silence, avoiding the signs, and the ceremonial guard was majestic. When the people saw it, they hurriedly avoided it. A man who was doing business was slow and before he could close the stall, the ceremonial guard team arrived in front of him.

Li Gan is a popular man who is today and is arrogant. When he came to Western Shu to announce the imperial edict, he thought that the country of Tianfu was rich, but he had a good time, but he did not expect that the ceremony he received was very different. Especially Zhao Kunlun, the garrison general of Jianmen Pass, did not understand the worldly ways. He even saved the banquet under the pretext of military affairs.

After traveling thousands of miles to Chengdu, the prefect of Chengdu did not understand the rules. He knew that the imperial envoy was coming and did not greet him ten miles away from the suburbs of the city. Li Gan was unhappy. He heard that someone was blocking the road and felt annoyed. He asked his subordinates to press the person to the ground and beat twenty killing sticks. This was a harsh advice to the Chengdu officialdom.

The old man did not resist. After silently receiving twenty sticks, he got up and was afraid of mud on his body. He walked straight to his stall, carried the wonton carry, and walked swaying into the depths of the alley.

Before the execution of the school, he was quite worried. What should he explain if the old man was killed on the spot and aroused public anger. At this time, he was even more frightened when he saw that the old man was acting as usual, so he quickly reported to Li Gan, saying that the stick hit the old man as if he was hitting it on soft leather.

Only then did Li Gan realize that the person who was beaten was an old man, and he was also afraid and glad that he was fine.

When I was in Chang'an, I often heard that there were many strange people in Bashu, so I secretly called my personal soldiers next to me and asked them to follow my father-in-law and find out the situation.

The father-in-law was carrying a carry and his movements seemed slow, but when he walked to Jinli, he disappeared into the alley after a few sways. The personal soldiers' eyes were blurred and they were lost.

However, this personal constable was born as a master of tracking. He searched left and right and turned into a small courtyard. He heard the voice of Old Man Xiao from the courtyard: "I am very embarrassed today, but I have some soup."

It turns out that this father-in-law is nothing but the old man Xiao from the Xiao family wonton.
Chapter completed!