Although Shidian is only a small border town, the many delicacies in the jurisdiction that are known for their pickles and spicy dishes make diners flock to it, and Yaoguan sour and spicy fish, which brings the sour and spicy taste to the extreme at the same time, is one of the most tempting local specialties.
Speaking of sour and spicy fish, Yao Guan people have a special love for it, even if it is the home of ordinary people, it is also an expert in cooking sour and spicy fish. Whether it is spring, summer, autumn or winter, three meals a day is not tired of eating Yaoguan sour and spicy fish. In the local area, the best tasting of sour and spicy fish, when the Yaoguanshan Yi Kaimao Fish Village, is recognized by thousands of diners as the "golden signboard" of sour and spicy fish. Sour and spicy crown, the taste is tricky, by the "fishmeal" called "old sour spicy fish".
Craftsmanship and meticulous cooking make it delicious
"Lao Diao Sour and Spicy Fish" has been operating for more than ten years, is a local traditional farmhouse restaurant, and is also one of the catering representatives that have emerged under the development of Yaoguan tourism. With the help of tourism opportunities, all the way to development, from small to large, accumulated the popularity of Yaoguan catering, so that diners have more concerns about this, so that people in the past "smell the fragrance of the horse, know the taste of parking".
Old Diao sour and spicy fish has its own business experience, every morning around eight o'clock began to work, the whole family mobilized, first to the fish tank fishing, two for a group, weigh out the weight, scale, open the intestines and stomach, clean after a section of chopping, put into the basin sprinkled with salt, shake and stir and evenly marinate for a few minutes, and then use a small note to write the weight and send it to the kitchen.
The kitchen then puts one by one into the boiling oil pan according to the original weight, until it is fried until it is golden and crispy, and then salvaged with a basket, and then put it back into the basin and neatly placed on the board.
Ingredients are also the most critical materials, in addition to the pickled bad spicy sauce, dried sour papaya slices these two soul condiments, the old Diao family every day to soak a few pots of vermicelli, cut two barrels of potatoes, wash dozens of pounds of cabbage, scoop several pounds of minced garlic .......
Entering the Kaimao Fish Farm to eat the old sour and spicy fish, you must first enter the kitchen to order, the fried fish is shelved in the basin "clearly marked price", the guests according to their own situation, how much they want to eat. At this time, Lao Diao will always habitually ask about the number of people, recommend the appropriate weight, and give customers a clear consumption, not only to ensure that they eat happily, but also to eliminate waste on the table.
Everything is ready, and it is time for Lao Diao to start showing his skills. Scoop up a spoonful of oil, grab a handful of potatoes, dig up a spoonful of bad spicy sauce, a little minced garlic, pour into a large pot and stir-fry, simmer half a pot of water, the fire is strong, the water meets the pot and boils, instantly become a pot of delicious soup, full of fragrance. Then pour the fried fish into the pot, throw a handful of dried sour papaya slices, twist a few cabbages, clip the vermicelli, shake the relevant condiments... In minutes, a large pot of fragrant sour and spicy fish boils out of the pot and pours into the pot, bright color.
The visual impact brought to the mouth of indulgence, a burst of uncontrollable, the first bite of sour and spicy domineering, the second bite of crispy rampant, the third bite is the autumn wind sweeping away the leaves, leaving only fish bones on the ground. Diners sit around and enjoy the taste of happiness that comes together with the world's hot and sour boiling.
Diners are "coming for the fish"
Entering kaimao fish village is "for the fish", to a "dish set clean, taste the ancient and modern" sour and spicy fish special, heavy mouth harmony, mass consumption, regardless of identity, regardless of age, return to be an ordinary diner, enjoy the equality of all beings. The old sour and spicy fish is delicious and unique, the meat is crisp and strong, the soup is fresh, it is a rare appetizing and sour delicacy, and the price is fair, out of the pot 18 yuan a pound, potatoes, cabbage, vermicelli with your heart.
Here, you can eat a sour and spicy fish from time to time, hold a family banquet, and enhance family affection; here, young people can rub a meal unscrupulously and connect friendships. Sour and spicy fish do not pick people, brew a cup of tea, boil a pot of fish can enjoy themselves, enjoy the "food in the dry, pot in the sun and moon". One person is not lonely, can become a table; groups are not afraid of liveliness, ten eight can be around a table, but also just a pair of chopsticks for multiple friends.
According to lao Diao broke the news, every day from morning to night to cook 3, 40 pots of fish, to the peak season will be more, the turnover of more than one million throughout the year, small business figures a small profit over the sale, in addition to the cost of 2, 300,000 profits. Thanks to the environment created by Yaoguan tourism, the fish village of Lao Diao is "not afraid of deep alleys", borrowing the east wind of development and realizing the dream of starting a business and getting rich without leaving home.
Spring City Evening News - Kaiping News Reporter Cui Min Correspondent Zhang Tianli Photo Report
Editor-in-charge Luo Qiuxu
Proofread by Yuan Xi
Editor Wang Yun