Chongqing as a famous food capital in China, there are many many cuisines, in addition to the famous Chongqing hot pot, Chongqing small noodles, Chongqing Jianghu cuisine is also particularly famous, these dishes have a strong local atmosphere and local characteristics, but widely loved by the country.
What is jianghu cuisine? In the words of culinary experts, Jianghu cuisine is actually a Chongqing folk dish compared to authentic cuisine. It is rooted in the countryside, and the local dock culture complements each other, inheriting many teachers, informally compound seasoning, Chinese dishes made in the West, new dishes made in the old dishes, and cooked in the north and south, seemingly unintentional, but it is a clever hand, so as to receive a surprising winning effect.
There are many famous dishes in jianghu cuisine, and now boiled fish, mao blood wang, sauerkraut fish, boiled meat slices, spring water chicken, back pot meat, etc. can be seen in the north and south of the river, and they have a common feature that is the pot soup thick, giving people the first impression of Chongqing-style heavy taste.
Chongqing's jianghu cuisine originates from various districts and counties under Chongqing, such as Jiangjin's sauerkraut fish, Gele Mountain's spicy chicken, Dazu's postal pavilion crucian carp, south bank spring water chicken, Fuling's Wujiang fish, etc., so what are the representative cuisines of Chongqing's Tongnan District? But anyone in Tongnan, a baby will tell you: Tai'an fish!
Tai'an fish is also known as lump fish, due to the name of Tai'an Town in Tongnan District, Chongqing City, Tai'an Town is the main traffic artery in Sichuan, before there was no highway, Nanchong, Suining, Chengdu many cars to and from Chongqing have to pass through Tai'an, here waxuantuo is rich in silver carp, drivers parking in Tai'an found that the fish here taste delicious and natural, tender and delicious, and the method is special, and then slowly spread to all parts of the country, making it a famous dish in Chongqing.
Tai'an fish production is exquisite, silver carp, silver carp, grass carp, etc. can be made, and sauerkraut fish and other fish practices are different, first of all, there is a difference in the knife method, sauerkraut fish is sliced, and Tai'an fish is cut into pieces, in Chongqing local dialect, is cut into lumps, which is also the origin of Tai'an fish also known as tummy fish.
Remove the internal organs, cut into lumps, clean, wrapped with egg white and red amaranth powder, and then put into the oil pot over the oil (preferably with rapeseed oil), the oil temperature and time control is particularly exquisite, the fish pieces golden immediately fished out, in the oil pot can not stay too long, otherwise it is not delicious, the time can not be too short, otherwise it is not cooked.
For the chefs who make Tai'an fish, they can often fry the fish pieces on the one hand, and they can boil the fish soup first, how the taste of the Tai'an fish is, all depends on the quality of the fish soup, fish soup In addition to the well-known spices, tongnan local farmer's kimchi is essential, and it is best to soak ginger, pickled radish, and pickled sea pepper can put some.
After the fish soup is boiled, the oiled fish pieces fall into the pot and cook slowly, in people's impressions, the fish is not cooked, generally under the pot for a few minutes can be cooked, but Tai'an fish is different, must be cooked for 20 minutes, in order to taste.
Why did Taian fish take so long to cook? Why does Taian fish cook for so long but it doesn't boil up? Why is Tai'an fish cooked for so long and still so tender? This is the characteristic of Tai'an fish, because Tai'an fish is wrapped in a layer of egg white and red amaranth powder before entering the oil pot, which not only locks in the moisture, but also makes it very tender, and it is not bad for a long time, and it is cooked for a long time and is particularly flavorful.
This is all our dishes of the day, two large plates of Tai'an fish, a plate of sauerkraut fish, plus two greens and a slippery broth, the taste is not spicy, even friends from Shanghai are full of praise, he said "looks like a thick soup, but it is not spicy, and the fish is particularly tender, it is indeed a must in Tongnan."
Tongnan local circulation of a saying "invite guests do not eat Tai'an fish, guests must be uneasy", illustrating the tai'an fish in the Tongnan local catering industry of the jianghu status, young and old, rich in nutrition, there are also people said that "men eat strong, women eat beautiful, the elderly eat healthy", it is really amazing, now Tai'an fish has formed an industry, there are hundreds of fish villages, every weekend or holiday, the family is full, many are from Chongqing, Chengdu, Suining, Nanchong and other places to come to eat fish.