Since the "environmental protection storm", qingdao has rarely seen street barbecues, and there is no sign of resurgence. It is really gratifying to be so vigorous. It doesn't matter, the stall is gone and there is a shop. Entering the store to pick up the strings, less than a little bit of the street yelling five or six hao (rough) chivalrous (contempt) atmosphere, but this is the right way, less disturbing and relatively environmentally friendly, I like.
Figure 1
Qingdao's barbecue is not prosperous, compared to the northeast where there are little girls wearing mink and garlic, and it is not as good as Jinan, which is located inland, which does not reflect the superiority of the coastal city. Really, grilled oysters are not as popular as in Wuhan. However, oysters and some other seafood are inherently beautiful, and steaming, white-burning or sashimi are even more wonderful, and there is no need for Rausch to make ingredients to stain its innocence.
Wordiness is my characteristic, the above is basically nonsense, in fact, I want to talk about fish. In Qingdao's barbecue restaurants, fresh fish is generally not used, and two kinds of dried fish are common: multi-flavored fish and needle bright fish (or "mabu fish"), and the taste is mainly sweet and spicy. After various concoctions, the dried fish has been completely unrecognizable, and it is difficult to imagine what it looked like before its death, and it is difficult to judge what kind of fish it is.
Picture 2: Multi-flavored fish
Figure 3: Small yellow croaker
Figure 2 is the standard image of "multi-flavored fish", before it is grilled. What fish? Ben Brick family will eat will not recognize. According to my netizen Dr. Li Ang, it is likely to be a small yellow fish / Larimichthys polyactis, that is, the national seafood small yellow flower. The official said, since it is a small yellow fish, why is it not yellow at all? How can this be explained? If you are "washed and stripped", washed with water several times, and then left to dry for seven days and forty-nine days, can you still get yellow? Definitely not.
Figure 4: Needle light fish
Then there is the "needle bright fish", sometimes called "horse step fish". "Mabu" and "Needle Bright" are all folk dialects, and the specific meaning is controversial, some people think that Mabu fish is needle bright fish, and some people hold contrary opinions. In the past, people still argued with me, saying that it is not called "needle bright fish", but "really stuffed fish", which is to take chicken feathers as arrows. A local name is just that, no matter how many folk sayings are not important, don't say "real brew", you call it "pro-mother" I have no opinion.
Fig. 5: Sand's lower squid
Fig. 6: Needlefish with a sharp-billed flat-jawed fish
The question now is, what is this "needle bright fish" dried fish Buddha-figure? There are two candidate answers, one is the Sand squid / Hyporhamphus sajoriy and the other is the sharp-billed flat-jawed needlefish / Strongylura anastomella. Both belong to the order Officinalis, which at first glance look very similar, with long pointed beaks, but on closer inspection, they are very different. The upper and lower jaws of the sharp-billed flat-jawed needlefish are extremely elongated, and the upper jaws are slightly shorter, while the lower jaws of the Sands are only lengthened, and the upper jaws are specialized into sharp triangles, which belongs to the severe "ground-wrapped sky" model.
Fig. 7: Bones of a jawed needlefish
Sha's lower squid is obviously shorter, belongs to the small miscellaneous fish series, generally can not be placed on the supermarket countertop, pointed-beaked flat-jawed needlefish is larger, can be steamed can be cooked, and is often available on the market. But in the more than 20 years since I came to Qingdao, I have only eaten steamed jaw needlefish once, or I was pulled to the Laiyang land boundary to eat it when Jimo went to the countryside. The bones of the jaw needlefish contain bilirubin, and the spines of the fish are blue-green, which I have seen with my own eyes, and indeed, if you catch up with those who do not understand, you must "stop the cup and throw the spoon and cannot eat".
As if a little far away, turn around and say the barbecue. Is the "needle light fish" in the barbecue restaurant a sand squid or a jaw needlefish? Just such a thing, there is no need to test DNA, combining the opinions of all aspects, or the possibility of Sand's squid. Because the sand squid is shorter and thinner, it seems to be more suitable for drying dried fish and eating. But some Qingdao natives do not say "needle bright fish" refers to the jaw needlefish, Sha's lower squid can only be called "no lip", or that sentence, the name of the land is not worth a discernment, you love to call it what it is called.
Fig. 8: Multi-spring fish
In addition to the above two kinds of dried fish, there is also a kind of "multi-spring fish" that is grilled all over the world, which is not very popular, but it is also a must-have for barbecue restaurants. However, saying "one kind" is not very rigorous, there is more than one kind of spring fish, it is actually "one kind", but it is difficult for the fish eating masses to distinguish, and blurring can also be done. The picture above is grilled multi-spring fish, taken from the Internet, gimmicks such as red peppers and green onions, most of the Qingdao barbecue shops are not put, there is no leisure.
Figure 9: Courgette /Osmerus mordax, image from the English wiki
Fig. 10: Woolly fish
Regarding the "multi-spring fish", I once looked at the text and mistakenly thought that it was related to the legendary "volga fish" that liked Sichun, and later learned that "volt" refers to the Russian sturgeon, and the multi-spring fish refers to several species of courgette fish. Common ones are woolly fish/Mallotus villosus, long-body oil courgette/Spirinchus lanceolatus or courgette/Osmerus mordax, etc., all of which are petite and slim all the way and look about the same. For example, the courgette fish in the picture above and the scale fish in the picture below, can you tell the difference? Collectively known as "multi-spring fish" is very good.
Fig. 11: Eggs of a woolly fish
The spring fish is easy to eat, just tear a small bite under the gills, you can even pull out the gill intestines, the rest can be eaten. This (class) of fish is expensive in "multi-spring", multi-spring is more than egg, egg mass can account for nearly 2/3 of the female fish, to enjoy a large bag of fish roe burst between the teeth of the pleasure, and the subsequent spread of mellow aroma. A netizen who studied Buddhism once knew that sentient beings are flat, and if they can't quit meat and fish, then don't eat food such as fish roe. A thousand lives are injured, and the sins are too heavy... Unfortunately, I can't appreciate this kind of compassion at all, "Heaven has the virtue of eating", can my generation act against heaven? Of course not.
I'm hungry when I write it. Originally, I had eaten, but in order to celebrate the 98th anniversary of my party's birth, I decided to add a barbecue supper and serve more spring fish! Over。