Chapter 1847 Peruvian Food

The boss enthusiastically recommended Yang Cheng to take the tour bus, but he refused with a smile. He just asked the boss to help hire an English-speaking tour guide. Not to mention, the service facilities of tourist resorts are comprehensive, and of course, the money is sufficient, otherwise he can find one temporarily. You may not be able to find it.

It is summer in the southern hemisphere, which is the peak tourist season, especially the Inca ruins, which are attracting countless tourists.

After making arrangements, and waiting for the tour guide to come and meet, we walked onto the street, walked out of the alley where the hotel was located, and came to the relatively wide road in the main city. The streets and sidewalks were paved with flat stones. Don't worry, this is definitely not a hotel. It was originally made by the Incas. It is estimated that the Spaniards even dug up several layers of soil in search of gold, not to mention the stone slabs.

The tour guide is a native of Cusco, with Inca, Spanish, and Portuguese ancestry. He can be regarded as a mixed blood of the three countries. Unfortunately, he looks a bit sorry for his compatriots. At first glance, he is a typical representative of failed mixed blood.

The young man had studied in South Africa before, and his English was accented but he could understand it. After graduation, he returned to his hometown. Firstly, he wanted to take care of his elderly mother. Secondly, after seeing the prosperity of big cities, he still felt that the petty bourgeoisie atmosphere in his hometown was more suitable. His name, by the way, is Rodriguez, a name that has nothing to do with the Incas.

However, this name comes from the Gothic Dynasty and is used to commemorate the glory of the dynasty at that time. Therefore, sitting in the Latin world, people with the surname Rodriguez also have family inheritance, of course it is not absolute!

Walking a block along the side street towards the city center, there is a circular fountain at the street entrance which is very interesting. A bronze statue of an Inca woman carrying a clay pot stands beside the pool, and clear water flows continuously from the mouth of the pot.

Rodriguez said that in front of many Inca families in Cusco, a sculpture with a strong Inca style will be placed in front of the door. Each sculpture is different. If you are interested, you can pay attention to it.

While taking pictures, I walked two more blocks and arrived at the main square of Cusco - Plaza de Armas. Yes, there is no need to be surprised by this name. 95% of the squares on the entire west coast of South America are called this name. It's really not just to be lazy. .

Moreover, most of the Plaza de Armas has a similar shape, surrounded by arched passages made of large stones. Two stone Catholic churches are located beside the square.

Although all the buildings around the square are made of large stones, they are not the masonry technology of the Incas. The Incas built stone walls with no gaps between the stones, and never used mortar to build the stone walls. .

Therefore, the stone walls in front of us were basically built by the Spaniards later, but most of the stones used to build the walls were from the Incas. However, Rodriguez pointed to a restaurant in the northwest corner of the square and said that there is still a remnant section there. Inca stone wall.

Rodriguez said,

Hundreds of years ago, this square was the center of the Inca Empire, called the 'Plague of the Warriors', and its area was more than twice its current size. According to legend, the Inca king designed the city of Cusco to look like the Inca mythical beast, the puma. The shape is the logo of the sports brand Puma.

The Plaza de la Fighter is the heart of Puma, where there were once extremely exquisite and majestic buildings such as palaces and temples of the Inca Empire.

It is a pity that these exquisite Inca buildings were demolished by the Spanish, but their foundations are still there. The churches in front of you and other buildings in the square are basically built directly on the foundations.

It is the afternoon in Peru, and the two beautifully built churches look very spectacular under the setting sun in the afternoon, and they also reveal a trace of sacredness.

Although there are no palaces and temples from the ancient Inca Empire here, these monuments in front of you are hundreds of years old. Tourists who like historical sites will inevitably use up their camera memory cards here.

They didn't eat at noon, and Yang Cheng felt very hungry after walking around. Hansen and the others were actually hungry too, but they had better endurance. As long as Yang Cheng didn't speak, they wouldn't speak.

After asking Rodriguez for his advice, he left the square with Yang Cheng. The restaurants around the square were all opened for tourists. They were expensive and tasted ordinary. Anyway, tourist places around the world were all the same, nothing unusual. The crows in the world are all black.

Soon, Rodriguez led them to a street near the square and found a restaurant decorated in a Peruvian style. After entering, a waiter came over and spoke Spanish and hello in English. , this time you are right, it must be an indigenous restaurant for local people, and only in this kind of place can you eat the most authentic specialties.

Fortunately, Rodriguez was very sensible and did not order the Spanish food that can be eaten outside, but ordered a few dishes with the most local flavor.

For example, seviche is a classic Peruvian dish, but the locals have improved it and added seafood elements. Raw sea bass is the protagonist of this dish, and it also needs to be paired with "tiger milk", lemon, onion, red pepper, and corn. ,sweet potato.

Yang Cheng was most impressed by the marinated raw sea bass. After marinating, its meat still retains elasticity and fresh sweetness. It tastes tender and refreshing when chewed carefully. Paired with sweet potato chunks topped with tiger milk, it is definitely a new appetizing experience.

The tiger milk here is not really tiger's milk, but a sauce, which is also the finishing touch in this dish. It is made from lime, garlic, ginger, coriander, chili, and salt and pepper. For the sauce, raw seabass needs to be marinated in tiger milk in advance. The locals like a richer taste, so when serving, a separate plate of tiger milk is also served. It is absolutely delicious to eat with it!

In sharp contrast to Seviche is the grilled beef heart. The thinly sliced ​​beef heart is grilled with a secret sauce and is full of aroma. However, the taste of this sauce is very strong. This seems to be done to cover up the faint taste of the organ ingredients. It has a fishy smell, but it has to be said that most people may not be able to accept it. Anyway, Yang Cheng tasted two pieces and didn't touch them again. They were all wrapped up by Andrew alone. I don't know if he has Inca blood in his bones.

The main course Rodriguez chose had a touch of Chinese roots - stir-fried beef tenderloin.

The bloody beef tenderloin and the black pepper and other spices on the surface burst out the essence of red meat dishes in the mouth - the aroma of meat is overflowing.

This dish is very simple in terms of its name and ingredients, but the chef is very skilled. I didn’t expect to see a foreign chef who plays with fire so well in Peru.

The tenderloin is cut into strips, the heat is moderate, the seasonings are not overpowering, and paired with refreshing tomatoes, this is a very simple and common fried beef tenderloin, especially after exercise, it will definitely satisfy your appetite.

The beef tenderloin is served with homemade potato chips, which are also one of the specialties of the Incas.

Rodriguez said that the potato chips can be crushed and then eaten wrapped in tenderloin strips. Not only does it have a rich taste, but it also enhances the complex flavor. Yang Cheng tried it and it was really good.

But what interests him the most is a sour wine called pisco, which is actually a strong wine distilled from grapes. It has an alcohol content of about 40% and is known as the national wine of Peru.

Pisco adds Peruvian national characteristics to the traditional brewing process of European brandy. The biggest feature is that it is made 100% from grapes without adding any other ingredients. Its history can be traced back to the mid-16th century.

Although it is called sour wine, it feels sweet. The sourness only appears faintly at the end, leaving an aftertaste that makes people who are already full feel the urge to continue eating after drinking.

Different from brandy, the taste of pisco sour is smoother, but the alcohol content is not low at all. After just drinking a small glass, Yang Cheng felt like he was overtaken by alcohol.

I simply bought two bottles from the store, ordered a few snacks, and took them back to the hotel to eat and drink. As a tourist, don’t be in a hurry. Just stop when you are interested in something, satisfy your curiosity before leaving. Anyway, there will be more tomorrow. There is still time to go to the Inca ruins in one day.

He drank until midnight. The more he drank, the more he became sober. He stood on the balcony and looked up at the bright starry sky. The Southern Cross, which was rare in the north, flashed in the sky, seeming to welcome Yang Cheng.

But then, a gust of cool wind made him shiver, and then he felt chest tightness and shortness of breath. He knew it was altitude sickness. After all, Lima is below 3,000 meters above sea level, while Cusco is 3,400 meters above sea level.

Fortunately, Yang Cheng never gave up on exercise and his physical fitness was very good. In addition, since he had been exercising since he was a child, his lung capacity was better than that of ordinary people, so he quickly adapted to it.

Entering the house from the balcony, Hansen put down his cell phone and said, "Boss, Mr. Sanchez called and said there is news from Jose. It should be good news. I was very excited to hear Sanchez's tone~"

Yang Cheng snorted and waved his hand, "Don't worry, tell him we will return to Lima the day after tomorrow, and Jose will leave him alone for now~"

It's not that he is anxious now, but that the other party is anxious. I believe that the Peruvian side should be aware of Chile's changes in the past few days. Since they are aware of it, coupled with their own deception, it is probably enough for the Peruvians to make up their minds to pay.

In this case, there is no need for him to rush back. It would be too shameful for him to rush back.

It’s not too late to go back after visiting the Inca ruins in peace and contentment.

The wine was drunk until late at night, and everyone was lying down to rest.

When they got up the next morning, they had breakfast in the hotel.

The breakfast is buffet style and very rich, including bread, eggs, milk, sausages. When Yang Cheng and the others went down, several early tourists had already finished eating.

Seeing a group of burly men behind Yang Cheng, they ran out in a hurry, fearing that Yang Cheng and the others would violently kill someone.

This made Yang Cheng very depressed. When he looked back, he looked at Hansen and the others, wearing suits and black sunglasses, with stern faces, as if everyone on earth owed him billions. Not to mention the coward, normal people would feel guilty looking at them.

After breakfast, the boss thoughtfully made a cup of coca tea to relieve altitude sickness.

After drinking tea, Rodriguez was already waiting outside. Today they will visit the Inca ruins, which is the highlight of the trip.

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