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夫婦肺片
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干煽四季豆
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麻婆豆腐
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木須肉(ムースーロウ)
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肉末粉絲
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辣子鶏丁
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辣炒海瓜子
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麻婆豆腐アップ
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涼拌黄瓜
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この冷菜が重宝すんのよ
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海鮮類
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麺類
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野菜類
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飯、スープ類
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中華で肉といえば豚
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ガラ空きだよ、おっかさん
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赤く熱い看板です
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8丁目はずれ、コリドー街前のタクシー乗り場は目と鼻の先だ。
’95年から’05年くらいは〆や飲み直しによく使った当店を久々のザギン巡りの最後に覗いてみたが
今も健在だ。
もう8年ぶりか。
しかし、この景気と禍中では客も2組だけ。
六本木の白(鶏煮込みそば)、ザギンの赤(水煮牛肉ほか)と仲間内では区別したもんでたしか3時までも開いていたもんだが夜中でも満席だったあの勢いは遠い昔の話だ。
全品四川料理ないし麻&辣の四川味だけではないけど目が覚める痺れと辛さは時間が経とうと何も変わらない。
まずはいつものように夫婦肺片(ハチノスの四川風)のパンチある味で酔い覚まし。
痺れ(麻)に弱い奴はここで足腰ガクガクと崩れるもんだ。
定番と思われる麻婆豆腐も頼めば辛さ調整可能だ。辛いもの好きには麻とのバランスが楽しい。
肉末粉絲(春雨と挽肉の四川炒め)は素直に春雨をすすり上げると咽(むせ)ること確実。
辣炒海瓜子(アサリの四川炒め)浅めの火入れ加減でアサリのエキスと四川ソースが合う。
辣子鶏丁(骨付き鶏ぶつ切りの唐辛子炒め)高温でカラリと揚げ大量の四川唐辛子などの香り付けのようにネギ油とかで炒めたものだが見た目ほど辛くはない。
干煽四季豆(隠元の四川炒め)口直しの定番。干しエビとザーサイやネギのソースで乾煎りしたような仕上がり。
涼拌黄瓜(胡瓜の酢の物)甘酢の加減がいいのだけどあまりにお上品な盛り付け
麻辣の最上級は水煮牛肉で最高にスパイシーなのだが連れが付いてこれず今回はパス。
牛肉にまぶした片栗粉が下味の辛さをそのまま包み込むうえ、何種類混ぜているか不明な唐辛子ソースがご丁寧にトロミまでついているもんで咽(むせ)るわ、咽るわ。
目を確実に覚ましたい時には効果的な一品かと。
木須肉(ムースーロウ)で〆て舌の上を落ち着かせてから帰路につく。
流石に「この後」はやらないよ。