Fujian restaurants are particularly rare in Tianjin, so a considerable number of Dudu people do not know much about local food. Just like Fujian people do not all speak Hokkien? Are black cool powder, turtle paste and roasted fairy grass brothers? There are very few friends around who can give the right answer.
I remember that there was a colleague sister in the original unit who was from Quanzhou, and before going to college, I always thought that Fujian was called Fujian, in the south of china. Therefore, the whole of Fujian is called "Minnan". The farthest place I've been to college is Zhangzhou. I have always thought that the dialect of the whole Of Fujian is Hokkien. It wasn't until I went to college in Fuzhou, met with a group of housemates in the province, greeted them in Hokkien, and saw their confused expressions, that I knew that not all Fujian spoke Hokkien...
So, in front of the mobile phone screen, what does Fujian look like in your eyes? Looking for a lady, ask if you know, it is better to patronize the two small restaurants in the following and use your taste buds to have a "close contact" with Dahu Jian.
<h1 class="pgc-h-arrow-right" data-track="13" > Fujian Minzhen Hotel</h1>
There is no special decoration, only a huge tin billboard that has been stripped of color by daylight, indicating that it has stood in the industry here for more than 20 years.
Pushing the door into the store, the eyes are full of the charm of ordinary home-style small restaurants, even the wind lion has not seen one, and the second change Lu restaurant and Cantonese restaurant have no sense of violation.
But looking back at the dish card, the barrel after bucket, the new and active appearance of seafood, are secretly telling you that it is not simple here.
【Fuding Meat Slices】
It seems that for northerners, the most famous place for "Dahumi" is that literary and artistic youth want to go to Xiamen. Even the provincial capital Fuzhou is about to be forced into a small transparency, not to mention other places, it is a shame to say, for this colleague's mouth more belongs to the "Mindong" people's shop, I only know "Fuding", I know "Fuding" is still because of this "Fuding meat slice".
On the table was a white heart-shaped soup bowl, quite a bit of "earthy love words" like embarrassment. However, "only the big hero can be the true color", and if he has the strength, he does not care about the presentation, after all, this "meat slice" is a well-deserved brother of The Fuding Snack.
Scooping the spoon and setting aside the thick seaweed, I gradually realized that there were other "treasures" in the bowl. Asked the boss, the aunt shyly smiled and said, today the meat slices sold more, the amount is not enough, so I added "meat swallow" to make up for us, god! Buy one get one free little luck!
Well, listen to me in detail. The so-called "meat slices" are more like deformed meatballs, pink and tender red, the entrance is very smooth and tender teeth, maintaining the fresh aroma of pork, but more fresh and refreshing. You can definitely guess that this is because of the special production process, yes, it takes the pig's hind legs as the material, removes the fat and beats it into a meat paste, and then adds sweet potato powder, after a series of processes such as rubbing, kneading, pressing, pressing, etc., and always adhere to the same action for 20-40 minutes, without stopping the repetition, to get this good "meat slice".
The "meat swallow" is more complicated, like a small wonton, it is exquisite and cute, there is no pressure in one bite or two, but it is by no means the emptiness of "no filling". On the contrary, you can't eat the condensation of the flour after it is boiled, and chewing it in your mouth is both soft and crispy, and a bit like the sweetness of bacon. Its secret lies in the "swallow skin", this layer of thin to slightly transparent skin, but also the product of pork after thousands of times of pounding with sweet potato flour, wrapped in meat, you say it can not be fragrant?
Seeing this, 80% of you have to be afraid of getting tired, and the "nightmare" of being forced to drink a large bowl of rib soup when you were a child will be revived. But don't be afraid, this is the moment when this bowl of soup comes into play. Its seasoning is sour enough but like fruit vinegar as refreshing pale Fuzhou old vinegar, plus the indispensable coriander and millet pepper and other flavor, sweet and sour slightly spicy, drink it in a big mouth, from the throat into the esophagus, in one go!
【Salt and pepper jumping fish】
This cute-faced, somewhat alien creature-like little guy got my salivating in Tip of the Tongue 2. It is said that in order to eat it, each family of eight Fujian people will prepare a pan for a bite. At that time, I felt that it was too difficult to realize the desire to eat across the mountains and waters from south to north, and now that I have seen it alive here, I think I must be "cruel" to it, to it, to my wallet!
The chef only hangs a thin paste to deal with frying, so they are still on the plate with a variety of martial arts moves of rolling, turning, teng, and moving, and the picture of the master catching fish with stunts in the documentary instantly comes to mind. Such a hard-won, so energetic fish, must be extremely nourishing, otherwise how to live up to its reputation as "ginseng in the water".
Bite down gently, because the dough is thin enough, so it will not be very oily. And the simple pretzel seasoning makes this rare umami taste not distorted. Taste, the skin is crispy, the fish is delicate and tender, the head is still stuck in the freshly cut off the ripeness of the sweet and sticky feeling, if you don't like the residual fishy taste, it is a pity to abandon it and not eat it.
【Xinghua fried rice noodles】
This dish, which Ya calls "fried silver wire", can be traced back to the era of "Qing Ping Le", and I guess that the official family in the isolated city must not have eaten it, otherwise how could it not sleep for the lamb. Obviously it is more depressing!
"Xinghua rice noodles" are as white as snow, as fine as silk, and the rice is fragrant, and it is also one of the business cards of the top ten cities in Putian in this dynasty. Stir-fried with a simple side dish is very correct, crisp and soft, the best thing is the slightly burnt adhesion part of the crispness, how to describe it?
Let's put it this way, it's the equivalent of a pot in a pot of rice, I can give you all the pots, but the pot must belong to me!
【Taro salty rice】
The taste of this pot is not domineering, but it is enough, and it looks intuitively from the surface and inside to lay a lot of large pieces of betel nut taro with a beautiful pink and purple pattern.
There is no complicated way of cooking, but the selected ingredients such as bacon, shrimp skin and shiitake mushrooms are stir-fried and fried first, and then seasoned and simmered with raw rice. It is good to eat the rice together, and the rice that has absorbed the oil is moist and grainy, while the taro is soft and salty, and the warmth and sweetness in the bones are not lost.
The good taste of the healing department, but the colleague gradually became silent and looked at him with a look of pity. I guess it was the deepest part of her heart, and her attachment to home was quietly aroused.
Name:Fujian Minzhen Hotel (Jiefang South Road Branch)
Address: Tianjin Hexi District Jiefang South Road No. 475 Zeng No. 1
Per capita: ¥103/person
<h1 class="pgc-h-arrow-right" data-track="45" > Fujian Seafood Restaurant</h1>
There is also no decoration design to speak of, only the glass jar next to the floor-to-ceiling window is shining, full of freshness is not the temptation of lighting and filters, then point a swimming fish, two sea crabs, a few pounds of clams, on the clerk's slightly fishy Fujian Putian cavity, to relieve homesickness, relief.
【Steam Seafood】
The gourmets say that the most advanced taste in the world is the taste of the ingredients themselves. And for the "full of fresh" fish, shrimp, shellfish and crabs, "steaming" - is the greatest respect for them. It not only retains the original taste of the ingredients, but also is the best choice for nourishing and maintaining health.
Not to mention the small table, ginger, minced garlic, coriander, chili oil, shacha sauce, oyster sauce, soy sauce... And so on, the spices are at your disposal, "dull"? inexistent.
And, hidden behind the academic excuses, the money fans are careful to think that the super-cost group purchase package is on sale, and missing it is like missing a hundred million.
[Sea Crab]
The "mouthy and fierce" duo watched as a "little couple" of male and female crabs entered the steamer alive. "When the love is thick, the shell turns red", and finally ripe!
I don't know if I was scolded by the "soul torture sound" of the crab claw knocking on the lid of the pot, or whether I was hypnotized by a burst of tight aroma, and the heat was not afraid, so I quickly fished it up and broke the shell and ate it.
Although it is not the "top cover fat" around the Mid-Autumn Festival, the tender white crab meat is soft and delicious, and it is still too fresh to be true! The orange crab yellow is like a semi-flowing pudding, smooth and dense, with an endless aftertaste...
【Steam seafood】
[A basket of clams]
Yan Hongruoxia's small scallops starred, and a group of white clams, flower clams, and bird shells that made people a little silly and unclear were lined up on the side. These little guys who are not fierce enough, but are delicious enough, refreshing, crisp and tender, sweet, and eat without sticking to the condiments and white mouths are very beautiful! This is a good scene, if you don't make you suck your finger and taste it, I will lose.
In fact, in the seafood kingdom surrounded by heroes, more often, these small shellfish are like the last seat of the unruly, hidden in a corner, it is difficult to board the feast. But just like the Red Lady's flexible jumping off the Peking Opera "West Chamber", people who understand opera and can eat will not turn a blind eye to it.
[Swan Egg]
The official name is "Purple Stone House Clam", sorry there is no story here, and it has nothing to do with fairy tales, the name is only because of its large size. The shop simply added minced garlic and continued to steam on the large pot in front of it, biting in with the juice and spices, full of sweet and tender, the meat was tight and elastic, but it was very chewy, and the taste buds were excited to dance.
[Steamed clove fish]
Lonely and uninhabited, this is the first time I have eaten this fish.
The taste is a bit similar to yellow croaker, the fish spines are soft, the fish meat is soft, and it has melted in the tip of the tongue, and the steamed fish soy sauce is drizzled with when the pot is cooked, which is sweet and not light, delicious and convenient.
[Seafood steamed dumplings]
They are "leek shrimp" and "mackerel", both hand-wrapped.
Personally recommend the latter. Think about it, behind the delicious fish dumplings, the chef carefully cuts the fish bones, removes the fish bones, beats the pepper water to remove the fish, and then mixes a little fat pork to adjust the fish filling. This intention is particularly valuable.
[White Porridge]
Please believe me, in addition to all kinds of seafood, knocking on the blackboard, drawing the key points, the most! most! most! What can't be missed is this bowl of white porridge that is so fresh that it cries! From the very beginning, it was hidden in a black pot, allowing the crabs, shellfish, and fish above to rotate "you sing and I appear", it just quietly sucked the seafood juice produced by steaming, plus the thick kettle at the bottom of the round was heated evenly, and the porridge under the continuous fierce boiling was really as thick and smooth as the "millet" in the ancient text, and the spoonful of the entrance was simply too fragrant to swallow.
【Oyster oyster omelette】
The "oyster frying" that has attracted countless people under the magnesium lamp is it.
Different from the small piece of snacks in the lens, the store brought out a large round "egg cake", visible to the naked eye covered with small and fresh oysters, sandwiched with a piece to eat, mixed with green onions, although there is a throw of oil, but smooth and tender slightly sweet,
If you don't have a disc, don't want to stop the delicious chopsticks.
【Fujian brine noodles】
From Quanzhou to Zhangzhou, it seems that the whole of Fujian Province is eating a soup noodle staple.
The method is similar, put water, put noodles, put seasonings, ingredients are different, in short, seasonal, pleasing to the eye is put in.
During this time, it is mostly based on pork stir-frying, and then add shiitake mushrooms, green vegetables, sea oysters... And other ingredients, the noodles are a bit of a "sandwich feeling" of su noodles, but they are very flavorful, and the soup is almost inseparable.
I had to eat it with noodles with soup, which was the mellow smell of fireworks and the taste of my hometown. Otherwise, why did the Fujian guests at the neighboring table order this bowl?
It turned out that the stomach was really very close to centrifugation; it turned out that food could really relieve homesickness.
Shop Name: Fujian Seafood Restaurant (No. 6 Road Store)
Address: Tianjin Hebei District Wang Kuochang No. 6 Road and the northwest corner of the intersection of truth road
Per capita: ¥110/person
epilogue:
I guess it was hidden in the deepest recesses of the heart, and the attachment to home was quietly aroused. Even if thousands of rivers and mountains have passed, the thick nostalgia is always placed in the stomach and hidden in the heart, so I hope that the old shops that do not talk about decoration and only talk about the original taste can be more and more, only they can comfort the most paranoid thoughts.