Bai Luomei, a talented woman in the hermit world, formerly known as Xu Zhizhi, writes red dust with Zen, lives with The Dharma Tao, transforms the zen heart of yun shui, and enters the heart of smoke in the world. When tired, read "All encounters in the world are long-term reunions", "If you are well, it is a sunny day", "The years are quiet and the world is stable", quiet products, peace of mind! "The word fate has been said by millions of people a million times. It is simple and elegant, affectionate and sparse. But at any time, it is so beautiful, so just right. "The best encounter is that the twilight spring is just right, the breeze is not dry, I just happen to come, and you happen to be here." On April 19th, I met with Professor Mao Juntong of Ruizhentang to talk about nutritious diet, traditional Chinese medicine health, and medicinal food homology, and the Weizhuang restaurant happened to be downstairs. The shop opened by Mr. Wang and Mr. Cui also called a few days ago to invite me to participate in the stew of small white fish noodle soup and planned to open more than ten shops in early May, and today they are here.
Taste village, the shop is not large, feel fresh; there are not many dishes, ming file to see is believing, rest assured to order; taste compound, home-style flavor, rich in changes; the price is not high, delicious is not expensive, family, friends small gathering is suitable. Oil-soaked striped fish, selected as the 2020 Jiangsu Province Baidao Township land standard dish, in Weizhuang a month to use the amount of striped fish up to 2,000 kilograms, worthy of the name of the must-order. Fish with yellow sea with fish, three or four fingers wide, remove the head, cut into sections, put on the plate; add homemade farmhouse bean paste, soy sauce, cooking wine, red square juice, oyster sauce, sugar, ginger onion, garlic sauce marinade; casserole bottom pad garlic, onion segments, celery, in turn the marinated striped fish in the casserole pot, pour in salad oil, the amount of oil is flush with the fish noodles, boil on high heat, bake for 10 minutes, the oil brine conduction heating to cook, skim off the oil; cover the table, lift the lid, garlic, vegetables, with fish aroma rushing to the noodles, wrapped with fish brewing impulse, Drills into the nasal cavity and entices the appetite. Eat, with fish tender, moist, thick, silver fat even, through the bone fresh. In memory, 20 years ago, Ding Hao participated in the CCTV Manhan All-Seat National Cooking Ring Competition, and won the "Three Consecutive Championships", among which there was a "oil-impregnated pomfret", which was the same work, and now "oil-soaked fish" has become the signature dish of Nanjing Weizhuang's "carry handle".
Striped fish, in China is very widely distributed, bohai sea, yellow sea, East China Sea, South China Sea have, looks similar, but there are many species, striped fish genus, small striped fish genus, sand belt fish genus, narrow cranial band fish genus and other 4 genera of striped fish. The Yellow Sea, Bohai Sea, the East China Sea of small striped fish mostly, head and eye size is uniform, body fat and plump, tender and delicious; sand belt fish, mainly produced in the South China Sea and the Taiwan Strait, more distributed in the northern waters of the Indian Ocean, imported from Southeast Asia, there are also sand belt fish, head big eyes, thicker meat; South African striped fish, tail is forked, mainly produced in the west african sea. Before the Song and Yuan dynasties, there were few descriptions of fish, and in the Ming Dynasty, Xie Zhaochun's "Five Miscellaneous Tricks" wrote: "Min has a fish with a fish, a long and long surplus, no scales and fishy, the most unworthy of the fish, and the guests do not ascend to the trick." The house of the people, fried in oil, is also very clean. Ming Dynasty Hu Shi'an's "Collection of Praise and Leap of Different Fish" Yun: "With fish, who will wear it?" As if dragging, strange speaker, primitive xianyuan. "The fish is said to be changed by the belt of the Queen Mother of the West. Qing Dynasty poet Song Wan's "With Fish" "Silver flowers are full of baskets, and iron belts are always good at Wu hooks." Thousands of years dedicated to the bones of the heroes, so far the dagger is still flying frost. "Compare the fish to the chivalrous man who acts in chivalry." The Qing Dynasty historian Quan Xieshan's "Chronicle of Earthly Objects in The Sentence Chapter" says: "Born in the deep sea, the color is as white as silver, no phosphorus, and there are beads in the bones, known as bead belts; the name of the small ones is silk." ”
Bring fish, find the people's homes, and you can also go to yatang. The common practice is to steamed striped fish, fresh enjoyment; Zhoushan has fish soup, such as tofu with fish soup, radish ribbon fish soup; Yueqing people use small striped fish with salt, red yeast, glutinous rice and a large amount of radish shredded, fermented in clay pots, and become white carp after 3 months; Chaoshan uses Puning bean sauce to make garlic braised striped fish; Shanghai dried fried striped fish, bad fragrant striped fish, Haipai flavor; Beijing pie rolled with fish; Northeast Kuai stewed striped fish, the sauce is rich; Sichuan dry braised striped fish, real bass; Jiangsu and Zhejiang areas, steaming, fragrant frying, fragrant frying, sweet and sour vinegar are common. I remember my grandmother's fish as a child. Before the Spring Festival, Grandma always likes to take the fish to the intestines, wash them, hang them one by one, and dry them slightly. When eating, cut into steamed sections or steamed while cooking on the stove, or braised, only add water and soy sauce, naturally collect the juice, and add garlic before cooking. There is a mood in time, there is a state of mind in the years, although grandma has passed away for many years, what is left is the love in my heart and my thoughts.
Yu Xuerong
Founder of Zhongshanhui
Chinese chef artist
Master of Huaiyang cuisine
President of Jiangsu Catering Industry Association
Head of the overseas promotion base of Chinese food culture
Consultant of Ningxia Wuzhong Municipal People's Government
Secretary-General of Jiangsu Provincial Catering Service Standardization Technical Committee
Chairman of Jiangsu Catering Vocational Education Group
Adjunct Professor, School of Tourism and Culinary Science, Yangzhou University
Professor of Industry at Jiangsu Food and Drug Vocational College
Dean of Jiangsu Huaiyang Cuisine Culinary College
Chief planner of Gourmet magazine
Editor-in-chief of Jiangsu Catering