Hello everyone, the food brought to you in a few days is Hongshan vegetables, Silver Fish, yellow River carp three to eat
<h1>Hongshan vegetables, Silver fish, Yellow River carp three to eat</h1>
First, the Yellow River carp three eat
Now northern Taiwan restaurants like to take a few fish to eat to call, in fact, if it is less than two pounds of fish, pinch the head to tail, two eat or three, there is really no fish to eat. In the interior, live carp are sacrificed to the heavens every year and then released. In the Qing Dynasty, there were famous families, in view of the legend of carp jumping the dragon gate, the family did not eat carp. When I was fifteen or sixteen years old, I ate carp for the first time on a fortuitous occasion, and I felt that the skin was thick and thick, and there was a smell of earthy fish, so I had no good feelings for carp. One year, when he went to Kaifeng, Henan to survey the river, the local gentleman Liu Pingyi made a table of authentic Henan dishes and invited us to taste the Yellow River carp, and only after eating did we eat the taste of the carp. Mr. Liu Pingyi said that eating Yellow River carp is the most slippery and beautiful in the Kaifeng area, the water of the Yellow River rolls out of the highlands of western Henan, and when it reaches Kaifeng, it suddenly falls to the plain, the river mud is silted, and the young shrimp and fish seedlings contained in it are all the delicacies of river carp. Carp eat enough water slowly, naturally fat and strong. Locals call carp under three pounds "kidnappers", and carp over three pounds can only be served at the banquet!
Kaifeng restaurant to buy back carp, to raise in the clear pool for three or two days, the smell of the earthy smell is clear, before you can fish out to clean up the pot, and first want to show the carp to the guests to see the size of the fat and thin, and then ask you how to eat. Kaifeng mingku knows that carp tendons are particularly tough, and they must be sucked out of the tendons to make the meat tender and delicious. One fish and three eating, is the Kaifeng carp fixed eating method, half dry eating, half sweet and sour tiles, head and tail fish mixed with radish silk soup, and finally mix the sweet and sour juice with a nest of silk noodles to eat, and Hangzhou West Lake vinegar fish mixed noodles have the same magic. Henan people are polite and thoughtful when they speak, and the restaurant hall treats guests more politely, always respecting people as you old, waiting for the carp to be seen properly, saying that it is easy to do, he throws the carp the brick floor, and always has to say: Fall to death! You're old! "When I first walked in the soil, I felt a little awkward when I listened, and I got used to it after living for a long time!"
Second, The Silver Fish of The Silver Fish
In Europe and the United States, it seems that silver fish has not been heard of anywhere, but China's Hubei, Hebei, Anhui, and Northeast China are all produced, but the size is different, and the deliciousness is not the same. The ancients praised Wuchang fish, and the fish in Hubei were not only abundant in production, but also varied in variety. At that time, Li Xiushan (Chun), the overseer of Jiangsu, and Fang Yaoting (Benren), the governor of Hubei Commercial Port, married their sons and daughters, and Li Xiushan's son came to Hubei to kiss him. Fang Fu Ru vegetarian, Li is a basketball athlete non-meat is not full, Li yi arrived in Hankou, living in the Yue family has more inconvenience, just stay in the house. Li grew up in the north, eating noodles, eating noodles at every meal, Fang Fu knew that he liked pasta, and specially sent a few boxes of Yunmeng fish noodles. This kind of fish noodles looks no different from ordinary flat noodles, but after cooking, mixed with three and oil, eaten in the mouth, it is fresher and more refreshing than chicken fire noodles.
Since eating Yunmeng fish noodles, Li Gongzi has great interest in Hubei silver fish, he heard that Huangpi silver fish, only more than an inch long, full body silver white, red eyes ink tail, the annual output is only about 100 catties, in the Qing Dynasty listed as tribute, so also called tribute fish. One day during His time, he took me to the home of his eldest relative, Xia Xiangsheng, in Huangpi, and ate a meal of silver fish egg cakes, and he ate seventeen in one go. Although the cake is not big, it is a soup and a dish, and it is amazing enough, and it is addictive to go back to Hankou. As a result, he took digestive medicine for two days before his diet returned to normal. Tianjin Weihe silver fish, in Pingjin, can be regarded as a treasure of food, if you give people a gift to send some silver fish, it is a gift of friendship, if you use the barrel lianwei river water to raise live fish to send, it will be even more precious.
Wei River is also called the White River, in the harsh winter, the river water solidifies, in the mirror-like river, with a hook and sickle to chisel a large ice hole, fishing in the opening, like icicles of seven or eight inches of silver fish, a moment of work, can catch a pound or two. This silver fish is crystal clear throughout, only a pair of eyes are yellow color, Tianjin people like to take soup, said to be fish meat nourishment, fish soup delicious.
Whenever I come to Youwei River silverfish, I always get an alcohol warm pot and cook dry scallops, silver fish, and artemisia annua to drink. Before the War of Resistance Against Japanese Aggression, Mr. Zhang Boling of Nankai University went to Beiping to attend the university president's meeting, and I invited him to eat with President Zhou Jimei once under the house, thinking that the Weihe silver fish was eaten like this, so as not to live up to the hardships of people eating next to the ice cave, and the flavor of the silver fish was fully revealed.
Anhui Chao Lake, there are many shallow fish, crabs are huge and fat, straight after the hairy crabs of Yangcheng Lake. The lake produces a small silver fish, the longest is only about two inches, most of them are more than an inch, the flesh is thick and tender, and there is only one cartilage in the middle, which the locals call it noodle fish. I dragged the noodles down the pan and fried it, took it to the wine, the bone crispy meat is tender, you can even swallow the bone with the meat, it is a product of the wine.
There is a small restaurant in North Street, Chaoxian County, the spoon is a Huang Grandma, she first used soybean sprouts to cook tofu, after boiling the tofu out of the wasp's eye, discarded the soybean sprout soup, another cold water seasoning, put in the live small silver fish to cook, silver fish when hot, all drilled into the tofu, the result of the small silver fish all drilled into the tofu, soup, fish, tofu, all fresh. Later, I used Weihe silverfish and chose a small one to make, which was different from the taste of Huang Apo. The magic of Chinese cutting and cooking does have unspeakable mysteries, and the talk of knowing the taste can only be understood, not passed on!
3. Hongshan cabbage
Hongshan in Wuchang, Hubei Province, produces a kind of cabbage with a dark purple stem, a large stem of fat, crisp and tender, especially after frost, the entrance is crisp, which can be called a must. In the summer of the twenty-second year of the Republic of China, the scorching heat of Wuhan, the night moon clarified, standing in front of the Xingluo Building of Guishan Mountain, overlooking the chimney of the first spinning factory, the white rainbow was like a jade pillar. Mr. Fang Yaoting (Ben Ren), a famous gentleman in Hubei, on the bank of the Yellow Crane Tower in Wuchang, there are a few acres of small houses, leaning on the mountains and facing the river, rushing and vast, peaks and peaks, and chibo. He knew I wasn't intolerant of the heat, so he asked me to move here in the summer to escape the heat. The sun in Zekou's apartment was really unbearable, so he moved to Fang Yao's villa for a vacation. The two old men in service, with bright sideburns, were both nearly old, and they chatted in the evening, only to learn that when Wang Songru, the ancestor of the late Qing Dynasty, was appointed as the prefect of Wuchang Province, the two elders were on errands in the palace. At that time, Nanpi Zhangzhidong was the governor of Huguang, and after discovering the peculiar smell of vegetables and vegetables, he did not dare to enjoy it exclusively, so he immediately listed it as a tribute and presented it to the Beijing Master, and the Jiaoshou Dining Room was accompanied by cloud leg silk and fried into the imperial front for meals. When Empress Dowager Cixi praised her, she gave Princess Gulun a new taste at the Palace of Raoyu Sect, and also issued an edict to transplant the seeds of Hongshan cabbage to Fengtai and Haidian for cultivation. Because the soil climate in Beijing is not suitable for planting, it has not been successfully cultivated, but Wuchang Hongshan cabbage has become famous in Beijing. According to Ding Lao, "The real Hongshan vegetables, in Hongshan, only a few acres of lotus ponds and reed buds are out of the ground, which is a treasure." Legend has it that the Executions in the Autumn Of the Ming Dynasty were all here, and the corpses of felonies were slaughtered, and the corpses of the bitter lords were not allowed to collect the corpses, and they were all thrown into the pond. In the Qing Dynasty, hongshan was not executed, so it was filled in as cultivated land and changed to vegetables and vegetables, not only the vegetables were particularly fat and tender, but also the white and bamboo shoots planted in the nearby xitang, which were also strong and delicious. In the Beiyang period, in order to marry The Foreign King Zhang Yuting (ZuoLin), knowing that Zhang liked to eat mountain vegetables and wild vegetables such as Artemisia annua and Vegetables, he specially listed the area around Hongshan Lotus Pond as a forbidden area, and every year when the vegetables were in full production, a large number of them were picked, the stems were cut off one by one, and the boiling peanut oil was dipped, canned, pumped, and welded, and transported to the northeast. During this period, after going through boats and cars, the fastest time is more than twenty days, and the plate recommends meals, which can still be colored and flavored, and there is no deviation. "Ordinary people like to use sausages or bacon to stir-fry with vegetables, and Ding Lao was taught by Liu Shichangduo, an aide-de-camp, saying that Zhang Dashuai ate Hongshan vegetables and herbs with meat roast. Ding Lao one day made a big fuss, personally, washed the vegetables, leaving only the tender stems, stir-fried with chicken fat, Qiong Yao crisp, excellent flavor, after the feast, the two drank a bottle of Moutai wine, and still think of it and think of its taste of the sauce!
This issue is over, thank you for reading, I hope you have a good food to share.