One early morning in may of the Ming Dynasty.
The boat bosses, who had been busy all night on the river, hurriedly gathered the boats together.
The officials stood on the dock under black pressure, and the air was anxious.
Since the emperor tasted the anchovies of Jiangnan.
The lord on the ground of Zhenjiang is rewarded by the official.
As a result, the nobles in the palace are in the small full festival every year.
Greetings waiting for the anchovies to be brought to Gangnam.
The tall, white as jade anchovies are noble and elegant.
The most is the fish scale gold of that body.
The boat bosses took the anchovy in their arms with both hands.
Carefully enter the fishing basket dedicated to the official.
The guys in the ice row knocked the ice that had just been taken out of the ice cellar into even small pieces.
Layer after layer of fish and layer of ice, carefully tie the basket.
The horsemen did not dare to delay in the slightest.
The sound of whips and the shadow of centaurs quickly disappeared into the audiovisual world of people who were both excited and nervous.
From here to the north, three thousand miles away is the imperial capital.
Twenty-two hours.
Substitutions for horses, anchovies are always on the road.
This express mail, a run is two hundred years.
Run from the Ming Dynasty into the Qing Dynasty.
After years of long-distance running, I don't know how many horses and people have died.
The beauty of the poor became a bitter labor.
A long journey of forty-four hours.
Jiangxian anchovies were served to the emperor's table and were never fresh.
Shandong According to the Chasi Senator Zhang Daren is a bold and good official.
He wrote a report to the Kangxi Emperor.
The Kangxi Emperor saw it clearly: labor hurting the people and money, and the key fish was not fresh.
After that, the anchovies are no longer in a race against time.
How beautiful are anchovies?
Su Dongpo, a great literary hero and gourmet I admire, has said:
"Sprout ginger purple vinegar seared anchovies, snow bowls come more than two feet, there are still peach blossom spring qi, this flavor is better than lettuce perch."
The "Golden Plum Bottle" says that the anchovy:
"You know there, this fish in Jiangnan is only eaten once a year, and when it is eaten between the teeth, it is fragrant." So easy! To be fair, the imperial court has not yet eaten. Not a brother here, who has it? ”
Anchovies eat scales, turtles eat skirts, knifefish eat noses, catfish eat belly, and puffer fish eat white.
If you are young and curious.
Use a knife to scrape off the scales of the anchovies bought by the adults in the family.
Well, the light is scolded, and the heavy is beaten.
A scolding is worth it.
Since then, you know that eating anchovies first chopsticks towards the scales of the fish.
Otherwise, you are not from Nantong.
Every Year in May, it is the season when anchovies and Nantong people date.
Such seasons are only related to the older generation of Nantong people.
Anchovies, knifefish, pufferfish.
It is the "three fresh gift packages" distributed by the Yangtze River to the people of Nantong.
The world is fresh and cheap to imagine.
It is that God has not given the present five hundred years.
Years in Fisheries.
For a time, the catch was so abundant that even the supply of tickets was saved.
Each three-pound anchovy.
About five cents per pound.
Knowing that your family may not be able to eat a meal, the market also sells anchovies in half.
Eight cents per pound.
Into the nineties.
Yangtze said, sorry Nantong people, the anchovy quota has been used up.
This thing will only be found in heaven after that.
Let countless literati and gentlemen sing about the anchovies for a thousand years.
Let countless Nantong people enjoy the anchovy for a thousand years.
It only takes twenty or thirty years of crazy fishing.
Just let a species go extinct.
This is happening all over the world.
Anchovies are still visible at the dinner table today.
That's the result of artificial farming.
Or frozen sea anchovies from Southeast Asia and Myanmar.
The anchovies are still covered with high scales.
Sake sauce, sliced ham, soy sauce, and sugar are combined with anchovies for a sauna.
It is called the ancient method of steaming anchovy.
The blended umami makes up for the lack of umami in sea anchovies.
It is a popular dish on the table.
Today, when there is no Yangtze River anchovy.
Although the anchovy scales are no longer soft, fresh and sticky.
It's better to have to eat than to eat nothing.
Finally, I would like to offer you the steamed anchovy:
1, anchovy to the belly wash, scales do not need to go, with salt marinade into the taste
2. Slice the mushrooms, fresh bamboo shoots and ham
3: Place the ingredients neatly on the fish, and put ginger slices under the fish
4: Stuff the fish belly with chopped ginger, bamboo shoots and ham, and steam for 10 minutes
5: Use lard to cook, add pepper, green onion garlic, salt, add starch and add starch
6: Pour the sauce on top of the fish and serve on the plate