I believe that many people now have such a feeling, although many things are delicious now, but the most worrying thing is the most simple delicacy in the countryside.
As a native of Guangzhou, Ah Cong really likes the food of his hometown. Speaking of Guangzhou, everyone knows that the water system in this area is developed, and a number of water-related words have been born in Cantonese: Yong, Zhen, Jiao, Jiao, etc. The small river is gushing, the ditch on the bank of the field is zhen, and the intersection of waterways is jiao... Many words may not be known even to friends in Cantonese-speaking areas.
Lingnan's developed water system not only provides a rich source of inspiration for Cantonese, but also brings endless blessings to people in Guangdong, especially all kinds of seafood river fresh. Therefore, the seafood in Cantonese cuisine, whether from the choice of ingredients or cooking techniques, is full of vitality.
In the case of mud carp, for example, this fish is very sensitive to water temperature and living environment, and most of them only live at about 25° north latitude, especially in the Pearl River Basin. Mud carp do not eat when the water temperature is below 14° and die when it is below 7°. Every year after October, a large number of products are released, and when the temperature is lower, production is reduced.
Nanfanshun people love to eat mud carp, and they can really eat eighteen martial arts. In order to maintain the Cantonese style of vitality, this fish eating shop does not hesitate to open for half a year, only open when the mud carp is fat and in large quantities, and sometimes only opens for two months a year. During the two-month best tasting period, we will bring diners the ultimate delicious whole fish feast, let's come to this Yujiale in Tianhe Eunxi West Road to try.
<h1 class="pgc-h-arrow-right" > Foshan Shunde eat fish raw, Guangzhou Huangpu eat fish egg hot pot</h1>
Mud carp is really a treasure, and there has always been a tradition of eating whole fish feasts in Huangpu, Guangzhou. As a classic ingredient of traditional Cantonese cuisine, mud carp is the most fat in autumn and winter, and the wise Cantonese people have invented many delicacies, and since then there have been fish egg hot pot, fish skin cold mix or white searing, fish meat fried, or beaten into balls or made into fish noodles, fish bone soup, fish head hot pot...
As soon as we entered the store, we were deeply attracted by the scene in front of us, and we enjoyed the most comprehensive selection of ingredients, fish eggs, fish bubbles, fish maws, fish bags, fish skins... Please come to each one, if you are a little late, you will have to drool against someone else's pot.
<h1 class = "pgc-h-arrow-right" > fried fish maw</h1>
When the water of the hot pot boils, be sure to first come to a fried fish maw, the freshly fried fish maw is taken from the most tender meat of the mud carp, and the pieces are golden and tempting!
The outside is sweet and crispy, the inside is fish, the outside is crisp and tender, the entrance is like tailor-made for this fried fish belly, take a bite, and instantly reveal the snow-white mud carp meat.
Friends with heavier taste, it is recommended to dip in a little sweet and sour sauce, tease the taste buds, all of a sudden appetite is provoked, A Cong personally still prefers to dip sauce to eat, the taste is indeed delicious.
<h1 class="pgc-h-arrow-right" > fried fish skin</h1>
In addition to the fried fish belly, there is also a hidden dish - fried fish skin, people who have eaten it all clap their hands, fresh fish skin after frying, bite and rustle, the sound is very tempting.
As a consultant of "Tongue on the Tip of China", Mr. Cai Lan did not forget to introduce the food of fried fish skin when filming the food program, and when eating, he could really see that Mr. Cai Lan really loved to eat this snack, and the fried fish skin was crisp and delicious, the aroma was strong, and it was not fishy at all.
<h1 class= "pgc-h-arrow-right" > fried fish</h1>
After eating the fried fish skin, how to get less fried fish rot, fish rot is made of mud carp meat, egg white fresh fried, after the table fish rotten surface will naturally form a wrinkled yarn.
When eating, you can choose the crispy way to eat - dipped in sweet and sour sauce to eat directly, you can also choose the health eating method - under the hot pot, let the soup soak the whole fish rot.
Different from the red oil hot pot, you have to choose slightly spicy or perverted spicy, the best pot bottom here is the clear soup pot, do not understand that it is dull, the old food said that in this way can eat the original taste of the fish!
<h1 class="pgc-h-arrow-right" > fish dan</h1>
When you see a fish egg, do you think it's very ordinary? Many people will feel that it is not to rub the pills, what technical content is needed? But in fact, when the skilled master is making, each fish will leave bubbles in it to make it more chewy.
To identify whether there are bubbles inside, the hostess told Ah Cong a very practical way: put Yudan into the water, if it can float on the surface of the water, it is a fish Dan with bubbles!
<h1 class="pgc-h-arrow-right" > fish packet</h1>
The most special thing about the fish buns in this shop is that the filling is wrapped in the skin of the fish meat, and the skin needs "kung fu" to be made well. The chef here first presses the gummyo meat into a long strip and rolls it out repeatedly until it becomes a "fish skin" as thin as a cicada's wing.
Then, he picked up the sharp knife, and together they fell, and the "fish skin" was quickly "cut" into a triangular shape. See the chef wrapping the filling made of mud carp meat with "fish skin", and the triangular tip remains on the tail, just like the tail of a small fish.
< h1 class="pgc-h-arrow-right" > fish noodles</h1>
The fish noodles are very elastic, just by looking at the appearance, can you see that it is made of pure fish meat?
Admittedly, fish pots have one thing in common: they have a very light taste. Bring a basin of water directly to the bottom of the pot. In order to highlight the freshness of the mud carp, the other spices are used with extreme restraint, and the taste depends on the guests' own saucers.
<h1 class="pgc-h-arrow-right" > A Cong's food record</h1>
I have to say that this fish egg hot pot is really fresh, and the Huangpu people who know how to eat are really happy. I fell in love with it the first time I ate it, but it was inevitable, and the fishy smell of the whole body was a little fishy after eating.
I really want to eat every year, the cold wind is itchy together, plus it only opens for a few months a year, and October to March is the most delicious, so as long as the store is opened, I can't wait to eat every day.
These water village delicacies are also our precious memories and assets, so we try our best to preserve both authentic tastes and traditional techniques.
Although this meal does not have a particularly exquisite dish, it also reflects the rural taste and style of local Cantonese cuisine, but unfortunately the time is limited, how can you taste the inexhaustible Cantonese food culture in a meal? I hope that next time, I will have time to take my friends to eat a few more Cantonese dishes with different flavors, and I will have a full meal.