"No fish can swim out of Chongqing alive!" This sentence sounds a little scary at first, but it is a very vivid expression of Chongqing people's love for fish, but it is not fish farming, but eating fish!
Relying on mountains to eat mountains, relying on water to draft water, living by the Yangtze River and Jialing River, and Chongqing people with dock culture are very good at eating fish, and there are various ways to eat fish, such as spicy fish, boiled fish, grilled fish, sauerkraut fish, bean flower fish, casserole fish, cold pot fish... Just thinking about it makes people drool.
Chongqing people have a bold personality, the city has always been full of jianghu atmosphere, so making fish is not as exquisite as Jiangnan, it is rough, hot, bold, even the cooking scene is hot and bold.
Almost every district and county in Chongqing has its own good fish, some time ago, I went to Chongqing Tongnan with my friends to play, and I tasted the famous local Tai'an fish!
Tai'an fish is a famous dish in Chongqing, from Tai'an Town, Tongnan District, Chongqing, Tongnan is about 1 hour drive from the main city of Chongqing, and now it is also connected to the high-speed rail, 35 yuan to sit in 40 minutes to reach, Tongnan is chen's hometown, has a long history and deep cultural heritage, driving in the rural fields of Tongnan, a careless will encounter a century-old monument.
From Tongnan city to Tai'an town about 30 minutes by car, I like the feeling of driving in the countryside of Tongnan, flat and open, there are few buildings, more rice fields, vegetable fields, orchards, and woods, in the evening, the sunset sprinkles down, and the leisure of the vacation comes out of nowhere!
Tai'an town on a short road, there are more than 20 Tai'an fish villages, the storefront is generally simple, like a farmhouse, more rural atmosphere, but every weekend evening, the roadside is full of vehicles, there are Local Tongnan, there are also the main city of Chongqing, and more Sichuan Chengdu, Neijiang and other places, they are the delicious taste of Ben Tai'an fish.
Traced back to the Tai'an fish, its predecessor is the Tai'an bream, flipping through the "Tongnan County Chronicle of Property" has a record of "bream, that is, tang poetry 'shrinking item' bream." Tai'an Town, Chanxian County. The abdomen is like an axe, blue and black, delicious, and rare in other places. "Tai'an people have long created a unique cooking method with bream, but bream was a tribute fish at that time, and the production was small, so people switched to replacing bream with silver carp and silver carp, forming today's Tai'an fish!"
But Tai'an fish really spread throughout Sichuan and Chongqing, or in the 80s and 90s of the last century, Tai'an Town as the main traffic artery between Chongqing and Sichuan, truck drivers, bus drivers often come and go here, people always like to eat in Tai'an Town, thus found that Tai'an fish is quite delicious and unique, naturally spread its reputation!
The earliest name of the Tai'an fish was "Tuotuo Fish", because of its rough knife work, it was chopped into a lump and a lump. After cutting the pieces, the fish is coated with a thin layer of sweet potato flour.
Then put into the boiling hot oil pan crisp golden brown, about tens of seconds of time, this step of the fire to grasp the proper, early up is not crisp enough, up late and will be paste.
One chef is responsible for crispy fish, the other chef is responsible for boiling fish soup, this soup adds peppers, sea peppers, peppercorns, onions, ginger and garlic, etc., looks spicy and tempting, crispy fish is immediately put into the soup on high heat to cook for 20 minutes, and when the fish is fully flavored, sprinkle celery, green onions, a taian fish with full color and flavor is ready.
Tai'an fish taste is milder than spicy fish, it looks spicy and exciting, but in fact it is very tasty, the layering is very rich, the most important thing is that the crispy fish pieces have maintained a good shape, originally I thought that such a large fish cooked out is estimated to be rougher, never expected that the fish meat is very delicate and tender.
After eating the fish, you can also cook the bottom of the pot, and then boil the ingredients of konjac, bean skin, dried tofu, and loofah, and white rice, delicious to burst!
What was more unexpected was that 6 of us ate two large plates of Tai'an fish, a large plate of sauerkraut fish, plus a few small dishes, and ate a lot, it was only more than 230 yuan, less than 40 per capita, it was a long time since I felt such a cost-effective dinner.