Some time ago, I attended a banquet of friends, and I did not expect to meet a hometown dish that I ate more than 20 years ago: Daqian dried roast fish. This dish was more troublesome, and I did not mention the spirit of cooking at home, since the reunion that day, I have been obsessed with it, and finally made up my mind to re-serve this dish at home today.
On March 4, 2021, Xiao Dashaozuodong invited several friends, including cultural relics expert Zhu Xiaonan, geological expert Li Zhongdong, ancient construction expert Zhang Yu, etc., to gather in the narrow alley "Da Qian Xiao Guan". I rarely go to this area for activities, look at the sign to find this store, accidentally walked by, and then press the house number to find back, the store sign is still covered with red cloth, has not yet officially opened.
The decoration of the store is elegant and elegant, the private room is spacious, suitable for dinner, and a "big thousand dried roast fish" in the banquet instantly evokes my taste buds memory of 30 years ago, as well as the dusty green onion time. Daqian Xiaoguan specializes in Neijiang cuisine, the taste is not bad, it seems that in Chengdu there is another place where you can "eat my hometown cuisine" and call friends. I didn't think about it, a few days later, I hosted a banquet here with friends from Beijing, and this dish was the first to be skeletonized!
One of the signature dishes of the "Da Qian Xiao Guan" - Da Qian Dried Grilled Fish Courtesy of the | Da Qian Xiao Guan
Daqian dried roasted fish is a dish often cooked in Mr. Daqian's family banquet, during the Republic of China period, family banquets were more prevalent, and many rich families had private cooks at that time. Mr. Daqian is good at food, good at cooking, often points out the cooking skills of the family, and friends prefer to cook themselves. This dish of dried grilled fish is Mr. Daqian's specialty dish.
In his article on Sichuan cuisine, the Sichuan writer Li Jieren divides Sichuan cuisine into pavilion, kitchen and home cooking, and once praised home cooking: "... Unless you can manage to eat some home-cooked food,...... You can boast to the top of the mountain. "Mr. Daqian's family banquet is a combination of cooking and home cooking, both the delicacy of private chefs and the warmth of home cooking. Family banquets are not palatial banquets, but they must be a taste of enjoyment.
Dry roast is one of the processes of Sichuan cuisine, such as dry roasted sea cucumber, dry roasted deer tendon, etc., pay attention to fire work, especially the juice, do not use the juice, a pot of soup water harvest into a thick juice, soaked in the ingredients, rich and fragrant. In the traditional recipes of the Upper River Gang, you can find dried roasted crucian carp, dry roasted rock carp (Chinese name Iwahara carp) and other dishes, in the Inner River area, like to eat carp, like "tall carp" in the banquet, that is, about 600 grams of fish, on the whole fish means auspicious, in my memory, the "tall carp" dishes in the Zizhong banquet include sweet and sour carp, braised whole fish (home-style) and watercress fish, etc., have not eaten dry roasted fish.
I think the ingredients for using carp as dry grilled fish are converted from dry-roasted rock carp. Rock carp grows slowly, 500 grams of fish need 4 years of growth time, the number is small, the ingredients are rare, the carp is growing fast, the number of wild domestics are large, once converted, you can eat at any time.
On March 14th, the weekend, the family was rarely there, and suddenly remembered this big dried roast fish. While trying to recall the taste memories of eating at the Osen Kokan, while rummaging through the refrigerator and finding only one sea bass, try how effective the sea bass is in making this dish. The reason why I didn't want to make this dish before, one is to use more oil, fry a fish, at least 500 grams of oil is needed in the pot, the size of the fire is mixed, time-consuming; the second is that when the juice is collected on the fire, it is possible to burn the paste; the third is that the fish needs to be fried on both sides and burned, and if you are not careful, it will "open the skin and flesh", and this invisible fish is put on the table without any beauty to speak of, affecting appetite. Today's review, in addition to the "color" is worse (there is no green and red pepper at home), "incense" and "taste" have been recognized by the daughter, or very happy.
Large thousand dried grilled fish for domestic sea bass re-plate Photography | Wind Dancing Butterfly
It is said that Sichuan cuisine "one dish and one grid, a hundred dishes and a hundred flavors", this dried roasted fish is actually a process, the flavor type can be determined according to their own preferences, for example, like kimchi flavor can reuse pickled ginger pickled pepper; like to eat vine pepper flavor can reuse vine pepper; like spicy, you can also reuse peppercorns, maybe one day eat your own dry grilled fish.
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