"Walk into the village under the mountain, and see the trees on the edge of the village. Don't discern the dragon's mouth, the Taoist guides me." Over the years, I have to visit The Dragon Mouth Village almost every year. This small village located in Wanggezhuang Street, Laoshan District, Qingdao City, faces the sea and backs to the green mountains, and the scenery is extremely beautiful, with waves, clouds, wind waves, and mountains reflecting each other. Coming here, you can not only enjoy the beauty of the sea, but also taste the feast of the sea.
The autumn wind is gradually rising, and the fishermen of Diaolongzui Village have entered the harvest season. As soon as the fishing ban period ended, the boatmen began to get busy. Men, women, and children who rely on the sea to eat the sea go into battle together, carrying and shouldering, hating that they can't carry all the gifts of the sea home at the first time.
Fishing boats work offshore, and it is not so easy to see the situation of fish and shrimp in anticipation, but the harvest of jellyfish is generally not disappointing, these watery guys are piled up in the cabin, and the fishermen's sense of gain is real.
The hoarding of grain in the sea is originally "coarse and fine", and fishermen know this truth best. So they mustered up all their energy to classify the seafood they caught, preserve, process and store them in different ways, and let them go to the people's tables in different patterns.
The sea cucumbers and abalone on the high-end banquet are not necessarily very popular in Qingdao, Qingdao people love to eat small seafood, clams, jellyfish, jellyfish and other small seafood, because of its delicious and cheap price has become the people's favorite home cooking, "public reviews" are always full of popularity. And every household has a unique way to cook small seafood, just a simple operation, you can cook a good taste.
Jellyfish are "water spirits" in the sea, with a huge body with a very high water content, and experienced fishermen quickly divide them and process them according to different parts.
Fresh jellyfish meat can be made into a cold mix, which is more refreshing than stone cauliflower cold powder, and it is cool and fresh to eat. Resistant to storage, can be eaten at any time is fresh jellyfish processed into jellyfish skin, jellyfish head, the traditional way to eat is mixed with cabbage shreds, crisp, refreshing, is the drinker can not get tired of the dish. Jellyfish are rare and expensive, and the price of restaurants can reach hundreds of yuan per portion, but even so, it is still in short supply. Jellyfish brains look like brain flowers and taste fragrant. Jellyfish claws are jellyfish tentacles that are full of color and fragrance.
Jellyfish are eaten on different occasions and taste different. Although the dishes at the banquet are beautiful and delicious, the appetite is discounted, and only when it comes to the farmhouse banquet table can the taste buds be activated and enjoy the purity of the delicious taste. In my opinion, the jellyfish feast is delicious, depending largely on the local ingredients of the dishes. Villagers have the habit of growing vegetables and raising chickens in front of and behind the house, which ensures the safety and freshness of the ingredients, coupled with traditional cooking methods, the taste will naturally prevail. For thousands of years, the daily catering of fishermen has eaten the taste of the sea, and every autumn, jellyfish stewed cabbage, jellyfish brain scrambled eggs, jellyfish claw roasted melon are served on the table.
When the sea opened, my heart flew to the small fishing village by the sea, where the jellyfish feast with large plates and large bowls had the most simple, kind and delicious taste of each dish.
Source: Qingdao Morning Post
![Make a cold jellyfish silk, and the whole person is not good after boiling the water[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)