Food Experience Officer
Yan Xi Tang
The spring water not only creates a beautiful scenery with Jinan's characteristics, but also blends into a dish of food on the tip of the tongue. No, our food experience officer "love to eat not fat" combination, came to an old Lu cuisine shop on Furong Street, Yanxitang, founded in 1932, to explore the old taste on the tip of the tongue
Soak in the hot springs
"Spring water sweet and sour carp"
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As a representative restaurant in the glory days of Lu cuisine, Yanxitang is famous for making sweet and sour carp, stir-fried waist flowers, nine-turn large intestines, and milk soup pu vegetables. Among them, the carp that has been nourished with spring water - "spring water sweet and sour carp" is the most distinctive. The spring water is crystal clear and the water temperature is around 18 degrees all year round, so the carp here can soak in the hot spring to the fullest.
Why is this carp kept in the spring water? The chef told us that this spring water sweet and sour carp was selected from the fresh Yellow River red-tailed carp, and in order to remove the muddy smell of the Yellow River carp, each fish had to be raised in the Yongyuan Spring Pond in the courtyard for about a week before it was cooked.
Carp is nourished in the spring water for about 7 days, and the body is full, the flesh is thick, and the taste will be more delicious. Spring water sweet and sour carp, almost every diner to YanxiTang must order.
02
Serve ~
Sweet and sour carp!
When you get to Jinan, if you don't taste the authentic spring water sweet and sour carp, it is a big pity, because what you miss is not only the enjoyment on the tip of your tongue, but the visual enjoyment.
The shape of the spring water carp is very exquisite, the crescent shape of the small waist, can be described as "the head of the fish is rich and auspicious, and the tail of the fish is auspicious and happy". Food experience officer Xu Jie and Xiao Ke can first taste it~
Spring water sweet and sour carp color golden butter bright, taste crisp on the outside and tender on the inside, sweet and sour, beautiful shape, like a fresh carp riveted enough to jump the dragon gate.
How does carp concave shape?
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Chinese cooking master Deng Junqiu told us that in order to shape the sweet and sour carp concave shape, when playing the flower knife, cut a flower knife every 3-4 cm, and the front and back sides should be "seven up and eight down"; when fried, a bend is a cocked shape.
There is also a secret when hooking, be sure to first sour and then sweet, according to the proportion of sweet and sour sauce. If it is sweet first and then sour, then the taste will be greasy.
The food experience officer told us that because Yanxitang is an old courtyard with a total of four tables, if you want to taste the spring water sweet and sour carp, you must make a reservation in advance!
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Let's enjoy the food together!
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