Yangji Longfu

Delish

One big dish that can be shared among a table of ten diners in their Yuzhong district Hastin Ave白象街branch.

Excellent food

5 stars

(Translated by Google) If Bbangchai is the representative dish of Shanghai, then there is Janghuchai (Ganghochai) in Chongqing. It is said to have originated from Sichuan cuisine, but regardless of the truth, it is characterized by its bold cooking method. A Janghuchai specialty restaurant with a high reputation not only in Chongqing but also throughout China, has several branches only in Chongqing. I visited the main branch of Jiefangbi and since it is near Hongyadong, I went to see the night view after dinner. I heard that it had been in business for a long time and closed down, but it reopened about 10 years ago, so the atmosphere is not very old. Instead, the interior is traditional, and there is a performance during the meal. It is a large restaurant, so it would be better if there were many people, but since I was alone, I decided to focus on the signature dish, Lazhiji. In preparation for the spicy (辣) beer, I ordered a bottle of beer to protect my stomach and a bowl of brown sugar porridge as an appetizer. First, the black sugar porridge came in a small bowl, which was just right for one person, and it tasted like rice cooked with starch. The combination of sweet soup and chewy rice grains made with glutinous rice was really good. There was also a jujube, which was soaked deep in the black sugar water, adding depth to the sweetness. It wasn't as heavy as I thought, so I finished it quickly, but I regretted saving it for the rajji later. The rajji took a long time to come out, and while I was waiting, I could vividly hear the dazzling sound of the wok in the kitchen, which was proof that it was properly made. In conclusion, it was spicy enough to make me vomit and delicious enough to make me cry. I thought the amount of pepper was too much for a human, but because of that, the spiciness was properly absorbed deep into the chicken pieces. The batter surrounding it was very thin, so it was crispy and had a good flavor. There were twisted cookies interspersed between the chicken, and they were sweet like a sweet potato, which helped to reduce the spiciness. Still, I enjoyed the pain by drinking two bottles of beer while overdoing the spicy taste. Even though I only ate the chicken, it was a hot time that made me lose my soul, and the strong impact that I had never felt from the razji I had eaten before was deeply engraved in my mind. I had a stomachache the next day, but now I miss it again. PS. Total 101 yuan (Original) 번방차이가 상하이를 대표하는 요리라면 충칭에는 장후차이(강호채)가 존재한다. 쓰촨 요리에서 파생돼 나간거란 말이 있는데 사실이 어떻든 거침 없는 조리법을 특징으로 한다. 충칭을 넘어 중국 전역에서 알아주는 높은 인지도의 장후차이 전문점, 오직 충칭에만 지점 몇 곳을 뒀다. 해방비 본점을 찾았고 홍야동 근처라 저녁을 먹고 나와 야경을 보러 갔다. 전해 들은 말로는 오래 영업해오다 문을 닫고 10년 전쯤 재개업을 했다던데 그래서인지 분위기가 막 노포스럽진 않다. 대신 인테리어를 전통적이게 해놨고 식사 도중 공연도 있었다. 대형 식당이라 가급적 여럿이 오면 좋겠지만 혼자라 시그니처 메뉴인 라즈지에 집중하기로 했다. 라(辣)에 대비해 위장 보호용 맥주 한 병과 흑설탕죽도 전채로 한 그릇 주문했다. 먼저 흑설탕죽은 작은 그릇에 담겨 나와 1인분으로 알맞았고 비유하자면 약밥을 전분감 있게 끓인 맛이었다. 찹쌀을 사용해 달콤한 국물과 쫀득한 밥알의 어우러짐이 아주 좋았다. 대추도 한 알 들어있었는데 흑설탕물에 깊게 스며들어있어 단맛에 깊이를 더했다. 생각보다 무겁지 않아 금방 다 비웠으나 라즈지 먹을 걸 대비해 좀 아껴 먹을 걸 나중에 후회했다. 라즈지는 시간이 오래 걸려 나왔고 기다리는 동안 주방에서 현란한 웍질 소리가 생생하게 들려 제대로 만든단 방증이기도 했다. 결론부터 말하면 피똥 싸게 맵고 눈물 나게 맛있었다. 인간적으로 고추 양이 너무 많지 않나 했는데 그로 인해 토막 난 닭고기 속 깊게까지 얼얼함이 제대로 배어있었다. 둘러싼 튀김옷은 매우 얇아 바삭한 채 화한 풍미를 잘 담았었다. 닭고기 틈엔 꽈배기 과자가 간간이 껴 있어 중간중간 곁들였고 맛동산처럼 달콤해 매운맛을 완화시켜주어 요긴했다. 그래도 맵다를 남발하며 맥주 두 병을 깠고 그 고통을 즐겼다. 닭고기만 골라 먹었음에도 혼이 다 나갈 만큼 화끈한 시간이었고 여태 먹은 라즈지에선 못 느낀 강한 임팩트가 뇌리에 깊게 박혔다. 이다음 날 배탈이 났지만 지금은 또 그립달까 PS. 총 101위안