On the roof ridge and beams of the Panyu Ancestral Hall, the figure of the aoyu can be seen everywhere, which is a mascot that means "fish leaping dragon gate".
In the past, the people of Panyu popularly prayed to KuiXing for literary luck and prayed to be able to leap through the dragon gate and obtain meritorious names.
Because KuiXing's foot on the fish means "monopoly on the head", which is pinned on people
The good expectation of the "golden list title" gradually became a local custom.
Combined with the traditional Chinese story of "Carp Leaping Dragon Gate", Yongyuan Restaurant takes this as inspiration,
Fresh osmanthus fish is selected as raw material, and efforts are made to create this "dominant pine nut fish".
This pine nut fish, with its head facing upwards, resembles the shape of the fish on the beam of the ancestral hall, so it is named after it.
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Chinese cooking is known as "seven points of knife work three points of hot stir-frying, no knife is not a dish", don't look at the raw materials of this dish is simple, but it is very testing knife work.
Lay the fish loin meat flat, first under the oblique knife, and then use a straight knife to cut the meat into a shuttle shape, and the depth of the knife must be consistent. The dried powdered fish fan is dragged through the paste, and it is necessary to make sure that each line is dragged with paste. The control of oil temperature and heat, the same as the knife cut, is also one of the focuses of this dish, and it needs to be mastered just right. Sit in a frying pan, fry the fish until golden brown, fish it out and plate it, pour it with secret sauce and garnish with pine nuts, and you're done.
Freshly baked "monopoly head pine nut fish" is crispy on the outside and tender on the inside, the chopsticks are lightly broken, the taste is moderately sweet and sour, salty and spicy, and the flavor is good.