#Start Keeping a Diary #1606 Go to Taizhou (II) Zhu Jie's Xianju Cailong Twelve Realms Longhui Dinner

2021/06/22 Tuesday Taizhou

After breakfast, drive to Xianju. Entering the Yangmei season, I have successively received a lot of Bayberry, Guangdong, Fujian, Zhejiang, Zhejiang has a lot of Yangmei famous products, Xianju Yangmei is one of them. A few years earlier, when I arrived at Yangmei season, Mr. Daniel Zhang, Mr. Weng Yongjun and Ah Shun would send me some early tastes. This time the group came to Taizhou, the main content is to eat seafood and pick baywood, and the alpine bayberry of Xianju is our goal.

Fresh fruit hangs from the branches.

Carry the bayberry down the mountain.

Show off the fruits of your labor.

In the sun, the bayberry that had just left the branches was bright and dripping.

At noon, I went to Zhu Jie's place for dinner. I came two years ago, and Zhu Jie made some Xianju native dishes to entertain us. This time it was another table of native dishes, the ingredients were fresh and properly cooked, and the group ate with relish and praise.

White cut fairy chicken

【Soup】

Dendrobium no. 2 old belly soup

【Main Course】

Home burn Yong'an creek eel

Braised wild turtles with green onions

Egg stew with deer antler old wine (bit)

【Hot Dishes】

Crispy shell sweet shrimp

Braised pork (with wheat noodles)

Braised brook fish

Three fresh sea cucumber soups

Cumin roast lamb chops

Steamed sweet bamboo shoots with sauce

Taro in lard soup

Raw soy sauce tofu

Incandescent midnight okra

Anling powder skin soup (bit)

Ancient chai leaf tofu

Garlic puree dandelion

【Staple Food】

Xianju toppings

There are many dishes, and the characteristics of Xianju Mountain are obvious. There are not many varieties of seafood in Xianju cuisine. Xianju is a mountainous area, in the past logistics was difficult, there is no good preservation technology, Xianju is difficult to obtain fresh seafood, so poultry and livestock, freshwater river fresh and wild game have become the main content of Xianju cuisine. Although the logistics are now developed and seafood can be transported to all parts of the world, it is still difficult for people to change their long-established eating habits and tastes in a short period of time. Although Taizhou cuisine is currently mainly seafood and belongs to Sendai in the Taizhou region, it still retains its own dietary characteristics.

After dinner, drive to Linhailong Xi'an. This is a seaside resort on Longxing Restaurant Mr. Pan's seaside hill. The house is a former fisherman's stone old house, which has been renovated after acquisition, and the appearance has not been changed, and the interior is a high-end homestay.

Before dinner, I went to the beach and took a few pictures of the sea.

The view is breathtaking.

gulf

haven

Dinner went to the Longhui Tea Restaurant in Jinping Park, Linhai. This restaurant was the beginning of Mr. Pan's entry into the restaurant industry and has been a good business for more than two decades.

Menu for the evening

Shrimp caviar

Salted chicken

Clams

Handmade fish skin ravioli

Flower gum foie gras

Shrimp seeds are white

Home-roasted green crab

Scallion oil tower fish

Sauce fragrant bone

Native small intestinal rolls

Cockroach shell

Braised pomfret

Grilled fish with golden shoots

Shrimp soup emerald loofah

Grandma blows round

Thai Coconut King

Ate a novel snail-shell. Pan always told me not to look at it only a little bit of meat, but it is full of umami, and the shell is not easy to find, and it is a blessing to eat it. I like handmade fish skin ravioli and grandma blowing round, naturally have a sense of affinity for this kind of food, tower fish (called tama fish in the north), pomfret material is fresh, casually grilled is delicious. I really envy diners in the coastal area, always eat the freshest seafood, and that kind of umami taste is something we don't have the opportunity to experience in mainland cities.

After the meal, he returned to the Twelve Realms of Long and slept with the sound of the wind and waves.