I love eating fish, fish cooked in various ways. Big fish and small fish don't care; freshwater fish and saltwater fish are the same; as long as they are fish, they all love to eat. Naturally, the restaurant's boiled fish, sauerkraut fish, grilled fish, grilled fish, etc., have all been eaten. Yangzhou originally had a perfume fish that had been eaten many times. Recently, I wanted to eat and look for it, but it was gone, but unfortunately.
Claw brine eggs
Perfume fish is not a fish cooked in perfume, it is a name. The ingredients for perfume fish are usually blackfish or grass carp, and I have never eaten a third kind of fish. Eat fish with freshness. The good of the perfume fish may be killed alive, and the flavor is unique. I can't make a delicious perfume fish, and I asked the boss for advice. The boss hummed, chirping. I laughed. Perfume fish, Yangzhou "day red" unique.
"Daily Red" is a local hot pot restaurant in Yangzhou. In Chongqing hot pot, Chengdu hot pot, Guizhou sour soup pot, two Guangdong Hainan side stove and Sichuan-Chongqing dry pot and a series of this pot and that pot, become our real life when the eyes of the eye, Yangzhou's local restaurants, greatly impacted. Those Huaiyang cuisine restaurants that can be counted as big and small, all have Sichuan cuisine and Hunan cuisine for sale, not to mention the most lonely and nameless majority?
I remember looking at a set of catering-related data before. It said that only 20 percent of restaurants can persist for more than a year. Only about five percent remained for three years. This five percent, still has to go through the test of the big waves, can survive for five years, can really stand firm. In this year's special situation, seeing many restaurants close their doors, many bosses have become part-time workers, and many think that success is just an illusion.
I don't know in what year it's been. Time is not short. I have asked the boss before, and I know that it is one of the few leaders who have persevered from the earliest food street, Yuxian Street. At that time, Yuxian Street Food Street was famous! When Yuxian Street was upgraded, it adopted a forced drainage method to guide diners to play Siwangting Road, resulting in the restoration of Yuxian Street, which could not recover for many years. Once a splendid large and small hotel on Yuxian Street, few people have moisturized it again.
Jiangxi mochi
The boss of The Day Red reacted quickly enough at that time. When Yuxian Street was renovated, he resolutely started on Huaihai Road and moved Ri Rihong to a new downtown. Perfume fish is largely a product of that period. A few years later, the food street on Xingcheng Road gradually became the climate, and the second "Daily Red" chain store was born.
Because I prefer perfume fish, I often go to both stores. The fish on Huaihai Road are in units of "share". On Xingcheng Road, this one is priced in "pounds". No one is good or bad, and the overall price difference is not large. It's the contractor who is different. But I saw the same boss more than once in both homes. Then, Huaihai Road is close to tourist spots, one by one, convenient for guests to order.
Not only me, but also our family loves to eat fish. We don't have much demand for the variety of fish, but we care a lot about freshness. Especially that guy, eats fish more than cats. Daily buy home fish, if not in time to get off the pot, put a moment to do, he chopsticks to eat the feeling. In order to eat the freshest fish, sometimes simply go out to eat.
After eating a lot of home fish, perfume fish was included in our "back kitchen" list, the bottom dish. First, after eating it many times, the taste is not bad with the freshness. The second is that it is not far from my home, and I commute to and from work every day. If you want to be lazy, you can go in without moving your brain, and two pounds of fish and a meal are almost costly than cooking at home.
Peppery bullfrog
According to observation and experience, the practice of thinking of perfume fish should be uncomplicated and there is no deep trade secret. Place lettuce, squeezed vegetable slices and flour skin pads on the bottom of the pan and set over fire to bring to a boil. The prepared fillets are blanched in oil, covered over the bottom of the aforementioned pan, sprinkled with sesame paprika and other condiments, and served quickly. Whether the specific procedure is like this, the boss did not tell me. Based on the experience of eating many times, I analyzed the practice.
Like all fish, for the taste to taste great, heat is the key craft. The biggest trick of perfume fish is in the heat. After a little time, the fillets will be old, and they will not be able to break when they are tender. The control of the oil temperature, the time of oil in, I think should be accurate to the second. Because occasionally when the fillet is old, it is theoretically not a chef's work.
As far as I can see, the business of both stores is very good, and they have to overturn at night, sometimes more than once. They operate for a long time, want to eat supper, walk past will not be disappointed, basically meet the needs.
Ri Ri Hong has survived in the market for many years and belongs to the merchants who persevere and win. Perfume fish belongs to the category of Yang gang cuisine, a rare local hot pot. Compared with the spicy Sichuan-style hot pot and the special Yungui sour soup pot, it is much lighter. Tasting such dishes is mainly a tasting of ingredients.
Steamed double stink
I can't eat spicy. Many times lamented their success, associated with sticking to their own style. Compared with the two stores, the taste is basically the same. It's not easy.
That day when I walked to Xingcheng Road, I suddenly remembered the perfume fish and remembered the satisfaction brought by this pot of fish in those years. Can you regain your feelings? I walked to the hotel location and it was gone. Why is it gone? Have I been closed for a few years, and the world has been a thousand years? I asked the current shopkeeper, who said he was the second receiver.
Turning to Huaihai Road, there seem to be several familiar hotels, but the red day is gone. I don't inquire anymore. If it is gone, it will be gone, and a few years will already be a vicissitude for me. Not to mention the hotel!
Steamed oysters The idea that I wanted to eat a meal reminiscent of old age was ridiculous in itself. The me of yesterday is not the me of today. Wouldn't it be normal for the store to close yesterday! Fortunately, the good impression left by the perfume fish is still there, and it should be made up.