Liu Jiali
Although this temperature has not really entered the hot summer, the sweltering heat and humidity brought by the wet weather really make people feel like a summer. This kind of inexplicable emotion, the impact on appetite is also obvious, carefully cooked big fish and meat is not fragrant, but those who eat refreshing vegetables and seafood, with careful seasoning to stand out, save the taste buds, but also provide sufficient energy.
Take a bite of fresh fish from Norwegian waters
@Heritage by Madison
The Western restaurant opened in the gourmet highland BFC has previously set off a wave of brunch in Shanghai, but in addition to this, its own strength should not be underestimated. This summer, the Norwegian Seafood Board and a number of restaurants in Shanghai joined forces to launch the "Norwegian Seafood Summer Restaurant Tour", and Heritage by Madison is one of the members of the two-week "Restaurant Week", which brings several fish dishes that are really eye-catching.
Pan-fried Norwegian mackerel with fish flavor salad, cleverly through the frying method to force out the fat of the Norwegian mackerel, in order to make the skin produce a crispy taste at the same time, the fish meat also fully retain the juice and tenderness. Fish sauce was inspired by the late restaurant founder Austin. In his view, the fish sauce without fish is of a "coaxing" nature, and it is necessary to create a real fish flavor dish for diners, and the fried Norwegian mackerel brushed with fish sauce perfectly inherits his idea and is also very in line with the tastes of Chinese consumers.
As for another soup that mixes kimchi with Norwegian Arctic cod and Arctic sweet shrimp, it is another salty texture. The cod, which is often used to fry, shows softness and tenderness in the broth, without the need for force, as long as you use your tongue to sip it, it will quietly melt out a mouth full of fresh sweetness, while the Arctic sweet shrimp, clams and lobster seafood stock brings a sense of power belonging to the ocean, and the change of rigidity and softness is skillfully blended here, and in the summer when there is no appetite, this soup may provide you with some energy.
12 ways to eat arowana
@Shanghai Minghao
Going to Minghao to eat sometimes does require some imagination, such as combining ancient methods with novelty, and eating different parts of a whole sturgeon in 12 ways, which is less common in other places.
Eating sturgeon has long existed. The ancients rarely saw such ingredients, and once they had them, they regarded them as treasures, and it was not good to use them from beginning to end, which was really sorry for the ingredients. Today, although the arowana has long been farmed, but the real need to eat, is not simple, after all, not living next to the place where the sturgeon is farmed, it is not convenient to buy such ingredients, and the other is because I don't know how to deal with it - it is too normal to face unfamiliar ingredients.
In many cases, the sturgeon is in the form of caviar of different years on the table, but do not think that caviar is still unattainable, since China began to develop its own caviar industry in Zhejiang, Yunnan and other places, this originally expensive ingredient is now a jump can be picked apples, whether it is Chinese or Western food, you can see its appearance.
The well-controlled caviar is an excellent accompaniment to the sake. Caviar, which tastes salty and fresh, can easily revive the taste buds, and it is best to accompany a glass of white wine or sparkling wine with obvious acidity. As for the level of caviar, it is not necessary to pursue the highest level of large white sturgeon, if you want to try it, Siberian sturgeon caviar, Russian sturgeon caviar are also good, and the price of the event is more appropriate.
Lemongrass sturgeon arowana pieces
Lemongrass sturgeon dragon fish pieces, eating fish meat. The texture and flavor of the fish itself can withstand the Cantonese approach of the gel and will not be overshadowed by the aroma of the side dishes, thus achieving this flavor. The fish that is full of aroma is tender, and the specially added lemongrass brings out the fragrance, which is very interesting, even in the summer, it is also appetizing.
Of course, the delicious places of arowana are not limited to the above parts, the crisp arowana belly, the gelatinous arowana nose, the thick sturgeon intestine... If you want to come to the dish with martial arts feelings, you must also order Jinhua dragon skin. The whole Jinhua ham was cut open, brewed into the skin of the dragon fish, the fresh fragrance of the ham seeped into it, and then look at the shape - the "Twenty-Four Bridges Bright Moon Night" that Huang Rong made for Hong Qigong may be very similar to this.
The taste of the river and the sea under the river breeze
@ Linjiang Feast
Going to the Linjiang Banquet for dinner is itself a move to explore the other side of Shanghai. This black pearl two-star restaurant hidden in Yulong Garden on Fucheng Road is really low-key, and if it weren't for the surrounding greenery, you would easily miss it. The design of the restaurant is mainly in the new Chinese style, which is quite interesting together with its own Republic of China architecture.
The Linjiang banquet, which is mainly based on Jiangsu and Zhejiang cuisine, is accurate in grasping the needs of local diners. Champagne with obvious acidity is paired with classic hors d'oeuvres such as sauerkraut belly tip and sauce melon edamame, which seems to be inadvertent in home-cooked side dishes, but it is very appropriate to eat. The climate of Shanghai in early summer is somewhat stuffy, and the cleverly prepared seafood can arouse people's desire to try.
The texture of the elephant mussel is crisp and tender, and the oil-soaked method preserves this very well, and the taste is refreshing and clean, which is very pleasing. For staple food lovers, no rice, noodles of the meal is incomplete, especially for Jiangsu and Zhejiang to bring, when there is no appetite to make a cold noodle, sesame sauce peanut butter and other mixed sauce, a mixture is appetizing. Put it to the Linjiang Feast, and the situation has changed. Ordinary cold noodle toppings are more common to see three silks, etc., and the cold noodle toppings here are made of roasted pepper abalone sauce - it is not a pure Jiangsu and Zhejiang cuisine style, slightly peppery taste to give people the meaning of Sichuan and Xiang, the faint spicy taste just stimulates the taste buds, plus the sweet abalone cubes with elastic teeth, the taste is different from the slightly sweet and refreshing of Jiangsu and Zhejiang.
Interestingly, the chef chose angel noodles when cooking this dish, very fine noodles have precise requirements for cooking time, one point is pasted, one point less is not in line with the habit of Chinese noodles to be cooked - you will rarely see this kind of angel noodles with a bit of Italian dragon's whiskers in domestic restaurants One of the important reasons is that the back kitchen is slightly irresponsible and easy to lose, but fortunately there is no here. The obvious Chinese style sauce, coupled with Italian-style noodles, is not the biggest tribute to this dish and this unpleasant hot and humid season after mixing well.
Editor-in-Charge: Li Shuping
Proofreader: Ding Xiao