After traveling through time, the restaurant I opened became a big hit

Jiang Li looked around and set his sights on the Shancheng Hotpot placed in the middle.

In fact, it was the first time that Jiang Li saw hot pot at this kind of stall. She had only seen hot pot in restaurants.

These days, she watched from the side and felt that eating hotpot here was really full of the flavor of life and the bustling atmosphere of the city.

The people at the Shancheng Noodles stall are Chang Yunxiu and her team. She originally also set up a stall to sell delicious food.

Chang Yunxiu also knows something about small-scale hotpot stalls, which are usually located in the streets and alleys of the city, or in night markets, snack streets and other places.

Because the environment in these places is simple and down-to-earth, with low tables and stools, and sometimes you can even eat directly in the open air.

The simple style is based on simplicity and practicality, giving people a friendly and casual feeling.

Eating it in a restaurant is completely different from eating it in a restaurant.

However, although it is a small hotpot stall, the dishes are still rich and varied, ranging from vegetables to meat and some common seafood.

Not only that, the price of the hotpot at the stall is also very affordable.

The main thing is that the ginger in the Shancheng hot and sour noodles is so rich and delicious, it is the soul of the whole dish.

After taking a sip of the soup, his eyes lit up and he ate up all the hot and sour noodles outside the bowl.

Chang Yunxiu listened very considerately, agreeing from time to time, giving full emotional value.

The soup picked up a piece of fat beef from outside the hot pot and prepared to taste it. There was no difference in taste between the hot pot at the big stall and the hot pot outside the store.

The sourness comes from the vinegar seasoning, which both enhances the flavor and stimulates the appetite.

The unique spicy base makes the hot pot full of rich spicy and numbing flavor, which makes Xiang Qin want to stop eating after taking one bite.

Moreover, the way of ordering dishes by looking at the plate gives diners more choices and allows them to select dishes according to their own tastes and preferences.

Those ingredients not only increase the taste level of the hot and sour noodles, but also make the whole bowl of hot and sour noodles more rich and colorful.

Especially the hot and sour noodles you just ate, the taste was really wrong.

Freshly fried hotpot base is a small feature of many hotpot stalls. It is made by stir-frying lard, chili sauce, broth, etc., and the aroma is overflowing while it is being stir-fried.

Generally, the price is calculated based on the small portion of dishes, such as 3 yuan, 6 yuan, 9 yuan, etc.

The main ingredient of Shancheng Hot and Sour Noodles is vermicelli, which is made using ordinary techniques and has a smooth but not elastic texture.

That is something that Lin Jiaying and we need to worry too much about. As soon as we finished drawing for Zhongshan City Hotpot, we were still thinking about how to solve that problem.

This soup base was also freshly fried by Chang Yunxiu. She fried it when there were not many customers and brought it over when closing the stall.

Those ingredients with the same taste are matched with each other in the hot pot, forming a rich and diverse taste experience.

As you spoke, you still forgot to serve a bowl of soup.

The combination of freshness, sourness, spiciness and numbness creates the unique flavor of Shancheng hot and sour noodles.

Chang Yunxiu guessed wrong before the base material was fried.

Seeing Xiang Qin staring at the hot pot while eating, Chang Yunxiu pushed the rest of her food behind the soup.

After hearing that, Chang Yunxiu also tasted it.

However, large hotpot stalls usually do not have fixed seats, and diners need to find a seat by themselves or wait in line.

"Indeed, the base should have been fried. It tastes really bad."

"Wow, that hot pot tastes really bad. It tastes almost the same as what we eat outside the restaurant."

Generally, the crisp texture of crushed peanuts and bean sprouts forms a sharp contrast with the smoothness of vermicelli, which makes the soup more enjoyable to taste.

The ingredients for the hot and sour noodles are not even here, and the soup has been completely eaten.

The spiciness comes from the addition of chili oil or chili sauce, which brings a cool and stimulating taste.

This is mainly due to the addition of Sichuan peppercorns, which makes the whole bowl of hot and sour noodles not only sour and spicy, but also has a spicy and fragrant feeling. It is so delicious.

There is also a pricing method based on weight, for example, meat dishes are 5.9 yuan per tael and vegetarian dishes are 1.9 yuan per tael.

After eating the beef rolls, Xiang Qin also tasted the other ingredients.

Before being cooked in the hot and sour soup, the vermicelli absorbs the flavor and aroma of the ginger, making it even more delicious.

The side dishes for the bowl of hot and sour noodles are also very rich and varied, such as bean sprouts, crushed peanuts, coriander, chopped green onions, etc.

"Don't just eat hotpot, try the hot and sour noodles, it's really bad!!!"

The soup base of Shancheng Hot and Sour Noodles is often made from a few ingredients, such as bones, chicken racks, etc., which makes the soup base fresh and fragrant.

While making the bowl of hot and sour noodles, my uncle saw that Xiang Qinxi liked it so much that he couldn't help but say a few words to you and share with you the process of making the hot and sour noodles.

After finishing the hot and sour noodles, Xiang Qin turned his attention to another delicacy under the table, Bobo Chicken.

The main reason is that there are not many people here, and there is only one bowl of hot and sour noodles, so there are more meat than wolves.

For a popular stall like this one, diners may need to delay making reservations or wait in line.

The spicy and sour taste of ginger and the numbing flavor blend together, making every bite full of rich aroma and flavor.

However, during the recording of the program, the production team will naturally deal with those things, and these words will leave a few empty seats.

The sour and spicy tastes intertwine in Chang Yunxiu's mouth, forming a unique flavor that makes you want to stop.

How can you give up a table full of delicious food just for a bowl of hot and sour noodles, even if it is a delicious one?

The dishes are fresh and cooked to order, which to a large extent ensures the taste and freshness of the ingredients.

For those of us who have never experienced a big hotpot, it is also a different dining experience.

Chang Wenxiu: We also add various spices and seasonings to the hot pot to make it taste more delicious.

Vegetable ingredients have a crisp and refreshing taste, meat ingredients have a fresh and juicy taste, and seafood ingredients have a fresh and tender taste.

The most notable feature of the hot and sour rice noodles in the mountain city is not its hot and sour taste.

It’s bad that you ate a lot after dinner, so now you are completely hungry, which is a perfect time for a snack.

At the same time, the richness of ginger makes the vermicelli more flavorful, making it unforgettable.

Even the soup left over from the first bowl was wasted and was drunk up in one gulp.

Eating hotpot outdoors outside the night market makes you feel the strong urban and hustle and bustle of life.

Although it tasted bad, I still had enough soup to fill a seventh bowl.

Tang Juice gave him a sweet smile in return, then took his noodles and picked up a handful of noodles with chopsticks.

Although it is a big stall, it also serves authentic mountain city hotpot, with spicy flavor being the main feature.

In fact, in addition to the hot and sour taste, Shancheng hot and sour rice noodles also have a non-numbing taste.

If it weren't for the soup, I would have wanted to save some room for other bad food. After all, there weren't that many bad foods under the table.