The flower knife is cut open, the flesh is white and tough, the broth is thick, the temperature is controlled, and then the pork belly is borrowed fragrant and fat, and a piece of abalone roasted pork belly becomes.
This is fresh abalone, seafood supreme.
Unlike other seafood, the ultimate approach to abalone pursues aging. More than 100 days of processing and drying, the weight is only one-tenth, dry abalone-like amber, quality like nephrite, slowly nourished with rich broth, simmered slowly for two days and two nights, collagen decomposition, the whole pot is filled with a penetrating umami smell.
The best dry abalone, the center is viscose-shaped, the taste is mellow, reaching the peak of the taste.
They went to the ocean islands deep in the Yellow Sea to find abalone.
In this cold northern water, abalone grows extremely slowly, and it takes more than five years to grow to about half a catty.
This ancient marine life that survived on Earth half a billion years ago has a hard calcareous shell. Its well-developed foot muscles are thick and soft, making it a difficult ingredient to cook.
Unlike the previous two seasons of "Flavor of the World", the theme of the new season is very concentrated, focusing on seafood.
01
The ocean was once the end of the world that humanity was afraid to walk.
Today, within 100 kilometres of the world's coastline, half of the world's population is home. From nearshore to offshore, nearly 5 million fishing boats around the world work day and night. Nearly 1/3 of the population uses seafood as the most important source of protein.
In China, the coastline stretches for 3.2 kilometers, and there are more than 10,000 islands in Chinese waters.
In "Flavor of the World 3", China's northernmost coastline, we see the wonder of the world that Panjin in Liaoning Province sits on: the red beach of alkali grass. Alkali grass is the only grass that can survive on saline soil. Every year in April, the buds are drawn, first tender red, and then gradually turn purple in late autumn.
In Hainan, thousands of fish steaks and houseboats float and float, and the scene is very spectacular. This is the ancient ethnic group of the Yan family. "疍" means that their boat looks like an eggshell floating on the water.
In Wanning, another place in Hainan, at two o'clock in the morning, the villagers would assemble and set off. Hurry out to sea before the tide sets.
More than 20 fishermen work together to drag a 500-meter net rope, causing the net to produce a falling force of more than 3 tons, this kind of net with an open front end and a closed tail is called a pig intestine net by the locals.
The aunts of the Zhoushan Islands showed the courage of not losing the boys.
In the gap between the rocks and the wind and waves, there is no place for hands to break.
There is no safety gear except gloves and rubber shoes.
They are collecting an expensive seafood with their bare hands: turtle feet.
The shell of the turtle's foot is rough, the muscles are white and crisp, and it combines the crispness of an octopus with the freshness of crab meat. However, the price of turtle feet with good color is expensive, because the collection process is extremely dangerous.
They are fixed in crevices in the reef and are the area where the tides are most intense.
Chen Yuxiang, 58, calls picking turtle feet "engaging in bergamots." "Bergamot snail" is the local name for turtle foot because it looks like a bergamot.
Every time he goes to sea, Chen Yuxiang will always be with his partners who are nearly 70 years old. His wife, Lao He, took a boat to guard the side. The film crew filmed this day, seeing that the waves exceeded five meters, immediately swallowed no one, he was in a hurry, shouted to Chen Yuxiang: You swim slowly, I put the boat on the side...
Immediately, a shocking wave of back came over, and there were not many people...
Fortunately, in the end, they swam to the boat and were safe.
02
The best way to eat seafood is always fresh locally.
Michelin restaurants have a variety of ignition ingredients, combining color, aroma and taste in one of the high-end cooking techniques. But the most accessible food and delicious codes are often in the hands of fishermen and seafood farmers.
For example, the "cannonball fish" in Wanning, Hainan, is fast under the water and has full red muscles.
In the hands of a star chef, charcoal is pre-roasted, salted and scorched, the tender meat is cracked in bundles, and the fat produces a charming caramelized aroma. The outer layer is cooked, and the inside retains the tenderness of the fresh meat, and the rich flavor of the layers is unfolded.
This is how to eat when you enter the temple. In ordinary people's homes, as long as they are put into the pot, stewed with pork belly, as the soup grunts, the fresh flavor of the fish is more stimulated, and they want to eat two more bowls of rice when they smell it.
Take the abalone, for example, which enjoys a revered status at the banquet, and must be carefully served step by step. In the farmer's home, the potatoes produced in the courtyard and the freshly fished abalone are braised together in an iron pot, regardless of whether they are noble or inferior.
Then the family sits together, which is the best taste of home.
In Dongyu Island, Pingtan, Fujian Province, there is a saw-edged blue crab called Golden Crab, which is fierce, hard exoskeleton, and a pair of large jaws are strong and powerful. The boom period is only over a month.
But it is full of cream, the flesh is dense and tight, and it is delicious without trepidation.
At the homes of local fishermen, there is a favorite way for children: golden crab sticky rice.
Shrimp, shiitake mushrooms, red shallot crisp, plus carrots, stir-fried with glutinous rice until broken, and then put on the drunken golden crab, steamed on the stove, golden crab yellow solidified, umami and aroma soaked through the glutinous rice, noble cream yellow into a beautiful orange red, emitting a thick mellow aroma, crab meat sweet, crab yellow solid and full, and then picky children will not refuse its temptation.
There is also the corrugated lobster commonly known as the little green dragon.
This kind of fresh food, which will be sold for only a few hundred yuan in restaurants, does not often appear at the table in the home of fisherman Lao He. But for the sake of his granddaughter, Lao He is willing to show the freshest seafood.
Only to see the wife three times five divided by two, while picking up a pot of lobster, while opening the pot lid, it is a natural introduction, this is the lobster top good way to eat: what seasoning does not have to be added, it is so simple and rude - cover the pot lid, directly steamed or boiled!
Not to mention shrimp paste, shrimp oil, fish sauce, fishmeal... Each of the surprise condiments and unique flavors is the only local salty fresh that "Flavor of the World 3" has traveled across the Chinese coastline to salvage for us.
03
Flavor of the World 3 has a lot of single-handed stories.
For example, Old Li, who is a 50-year-old captain, personally made sails and controlled the rudder. He is quite comfortable with his own technology, claiming that "no opponent has been found in all of China".
Unlike other fishermen who have been "professionalized" and normalized, Uncle Li is still full of enthusiasm for the sea, and his hip-hop words are all the confidence of hanging on the clouds and sails to the sea.
Old Li dived with simple equipment, not even an oxygen cylinder. In the water, he only pulls the long straw and plays the code with his companions on the boat to cooperate.
Years of fishing operations and long hours of wearing a wetsuit have made Old Li's neck and cuffs wear out. And every time he went into the water, he would tie a knife to his arm, which was the product of the experience accumulated by the old fishermen.
And the old Li of Pingtan, one person and one boat, supported the livelihood of the family.
A small wooden boat in the shape of an olive, called a waist barrel. Unable to withstand the strong winds and waves, the sea will be poured into it.
But Old Li said that if he did more, his son would not have to work so hard in the future.
Fortunately, Old Li's son, Lin Benben, was also quite contentious. The "social cow" child who ranked first in the final exam will chase after the camera big brother and pick up the machine to shoot his father and mother.
He was able to speak the language, and he was also the head of the cold geographical knowledge. Selling fish on the street with his mother, Lin Benben helped to drink. Behind the scenes, Lin Benben complained that his parents were "not gentle" when they helped with homework, even though he was already a primary school bully.
People who rely on the sea to eat the sea will always take all kinds of risks. But that doesn't mean the inland hasn't ridden the waves.
From Yibin, Sichuan to Chongqing, the owner of the hot pot shop who broke out of the world, from 4 tables, it was possible to achieve 4 tables +.
The most famous ingredient in the restaurant is the consumable fish. Not Hexian or local real estate, from Chongqing's former sister city of Qingdao. It is called peeled fish, peeled and sold, with chili peppers, bean paste, peppercorns and other seasonings, under heavy oil.
Rapidly frozen fish is still tender after a long time of boiling. Peeling open is tender flap-like meat, and the appearance of the spicy taste can satisfy the appetite of many old foodies.
Whether it is the gambling of life and the grabbing of standing on the edge of the cliff, or the breath of life of the wife and children, these are heroes in the eyes of their relatives, and they are all difficult to experience Bolang, and they have their own small luck.
They look back at the moment of laughter, how many hardships have been, how many wrinkles that have been blown by the wind and rain buried deep in the corners, the smile that does not have impurities, sincere and sincere, let people feel the appearance of serious life.
Many people do not know that the word vicissitudes are separated, meaning the sea and the homeland respectively.
And the flavor, only fermented in the human world, brewed in the fireworks, only to evaporate the most salivating taste.
It's like the one in the documentary: You ask me where the taste is, and I point in the direction of the sea.