On April 18, 2024, pan-fried anchovies, steamed yellow eyebrows, and stewed chicken with plantains...... Tanjia flavor seasonal food is online!
▲ Steamed yellow eyebrows
Tanjia cuisine uses abundant seasonal seafood, vegetables and fruits as the main ingredients, and pays attention to "not eating from time to time, not fresh and not eating". The reporter learned that Wanqingsha Town, Nansha District, is located at the mouth of the Pearl River, and the unique environment of brackish and fresh water confluence cultivates more smooth and sweet fish with a sense of export.
After the beginning of spring, Wanqingsha ushered in the rainy season, and a large number of local seasonal fish such as yellow eyebrows, anchovies, yellow feet, shrimp, white pigeon, yellow croaker, etc., came to their most tender and fatty time. At the same time, the local seasonal fruits of Nansha are often used by the chefs of Tanjia cuisine to create a unique delicious experience.
▲Pan-fried anchovies
The original seasonal fish is a classic
On April 17th, in Xinghai Farm, a local food shop in Wanqingsha, Chef Guo selected the most suitable Nansha special fish for this season - anchovies and yellow eyebrows, which are used to cook the seasonal food of the Tanjia family.
According to reports, fresh fish is the main ingredient of Tanjia cuisine, and it is also the biggest feature. And the original cooking method is also the food "philosophy" that has been passed down to the present day by the Tanka family.
▲Anchovies
"Anchovies and yellow eyebrows are the most delicious to eat at this time, and there are often fish roe in the fish, which is a favorite delicacy of the locals. Chef Guo told reporters that these two kinds of fish live at the confluence of brackish and fresh water at the mouth of the Pearl River, and they are the best to eat at this time of year, and there is no need to use complex cooking techniques when making these two ingredients.
▲ Yellow eyebrows
For anchovies, fry them slowly in a pan and sprinkle with salt, sugar, lemon leaves and other seasonings to make a Tanjia style dish. Huang Meitou is a unique ingredient in the waters of the confluence of brackish and fresh water, and it is also a local precious and characteristic fish in Nansha, and the market price this year has reached about 180 yuan per catty. After seasoning the yellow eyebrows, put them in the steamer and steam them for a few minutes to preserve the freshness of the fish itself to the greatest extent.
▲Braised chicken with plantains
Plantains have become a classic Tanjia delicacy
Braised chicken with bananas is also Chef Guo's specialty. The reporter saw that Chef Guo selected unripe local plantains for the dish.
"If you use ripe plantains, they will turn sour when steamed. Master Guo said as he skillfully cut the flesh of the plantain into pieces. After smearing it with salt and steaming, the softened plantain will not have a jerky taste. Afterwards, Chef Guo slowly fried the chicken until it was about seven medium-rare, then used a casserole to put the plantain and chicken together on the fire, and finally added side dishes and drizzled with a little rice wine, and an authentic Tanjia flavor delicacy was freshly baked.
"Now is the most suitable season for local plantains in Wanqingsha, and the taste of the plantain pulp is just right. Boss Wu of Xinghai Farm told reporters that behind the dish of stewed chicken with bananas, there is also a story of the Tan family passed down by the local people.
Many years ago, when the Tanka family used chicken in their dishes, they would invite their neighbors to share the food. In order to make the dish look more hearty, a family of Tan family picked plantain from near the house and found a way to stew it with chicken to entertain their parents and villagers. Subsequently, this dish became a classic dish of Tanjia style.
Chef Guo said that for the Tan family, there is another dish with a "mother's taste" that is indispensable, that is, the thin support that everyone is familiar with. After making the glutinous rice flour into dough, it is slowly fried in a pot, and at the same time, the dough is thinned on all sides, making this classic delicacy.
This April, let's try the "fresh"! The original Tanjia food is waiting for you to explore!
(Liu Liqing Correspondent: Shu Xia, Chen Baihong Photo: Liu Wei)