After mid-spring, the abundance of food gradually increases. When it comes to Qingming, eat snails. There is a saying that "Qingming snail, race over goose". After the Qingming Dynasty, the knife fish could no longer be eaten, and the bones were as thin as wood, and the posture was lost. After that, it is the "anchovy" that arrives as scheduled.
In mid-spring, mandarin fish are the fattest.
"Egrets fly in front of Mount Cissé, peach blossoms flowing water mandarin fish fat. Green straw, green coat, oblique wind and drizzle do not have to return. This is Tang Zhang Zhihe's "Fishing Song". It is said that Zhang Zhihe's surviving poems are the only ones that are the most famous. Also famous is the mandarin fish in the poem.
When I was an apprentice, the most I saw was "mandarin fish". The recipe used to say "braised expensive fish". The apprentices cherished the "precious fish". Not as rough as grass carp and fathead fish. Later, I became a manager, and once I helped the guest to order food, the guest saw the "braised expensive fish" and whispered to me, is this fish very expensive. Mandarin fish was indeed a valuable fish at that time. In Beijing Rice Zhuangzi, and a level of fish.
Spring is when mandarin fish is at its tastiest. Mandarin fish are tender and have no thorns, and of all the fish that are not thorny, mandarin fish is the most tender. The biggest feature of mandarin fish meat is that it is thick and tight. Shredded fish are generally cut with mandarin fish. There are also large yellow croakers used to make squirrel fish, and the yellow croaker is also garlic clove meat. Cut out the yellow croaker with a flower knife, and the fish meat is particularly easy to break, not as good as mandarin fish. Mandarin fish is also used to make fish fillets.
Shandong's famous dish is fish fillet, using mandarin fish. There are several impressive mandarin fish dishes: once in Yangzhong to eat Jiang Kaihe's "straw yellow roasted mandarin fish"; once in Jingdezhen, Jiangxi Province, "riverside restaurant" to eat "violently pickled yellow roasted mandarin fish". Jingdezhen violently pickled yellow braised mandarin fish, I think first, after the mandarin fish is marinated in advance with salt, pepper, and rice wine, the meat quality is not only tight, more elastic, and it is very strong to eat. Yellow roast must be made of rapeseed oil, roasted fish, fish juice yellow, there is a noble look. Song Sister-in-law fish soup is also estimated to be made of mandarin fish. Mandarin fish are fierce fish in the water, which use live fish shrimp snails as food bait. The fish that eat the fish are delicious.
Sliced fish fillets cut into shredded fish there is also a fish, with blackfish. But blackfish eat carrion, it is said that eating blackfish, easy to recur old diseases. So for so many years, I didn't have any good feelings for blackfish. But I admire black the most, such as black and white photography, such as Chinese ink painting. Everyone calls Chen Xiaoqing "Uncle Black", Chen Xiaoqing is not black, people are very sunny, like his teeth, bright eyes and bright teeth, laughing very kindly.
In the past, knife fish was eaten in the spring, eel and anchovy in the summer, and large yellow croaker in the autumn. Mandarin fish steaks are not on the list of the most expensive. Not famous, and then a little more skinny, you can be less troubled and more blessed.
#Food###我眼中的春天 #
Open-hearth vinegar pepper mandarin fish
Mandarin fish with a scented sauce
Squirrel mandarin fish
Balm grease anchovies