There's always something good about food that, when spoken out, goes without saying anything to remind people of a city.
For Zhoushan, the city of a thousand islands, the taste from the ocean is the best annotation on the tip of the tongue. We specially invited Wu Gongli, the executive chef of the old classmate seafood restaurant chain, to restore several dishes of Zhoushan flavor marked with the imprint of the island city for everyone.
Zhoushan salty soup yellow fish
A Zhoushan home-cooked dish that won a feast
The status of salty yellow fish in the hearts of Zhoushan people is somewhat special. I got a feast, I got a home-cooked table, and that's what it said.
Don't look at the simple ingredients of this dish, but it is a test of the chef's skills. Wu Gongli used to fry the yellow croaker on both sides first, but be careful not to break the skin. After frying, put the pot in hot water, so that the soup color will be thicker.
The key to determining the deliciousness of this dish is the timing. Simmer over low heat to make the fish taste fresh, but after too long, the fish will become old. By the time it's seven minutes ripe, the salty sauce is ready to go. Zhoushan people like to use salty and sour salty, mixed with fish and meat, and become a unique taste. No need for too many other spices, this original taste is enough to capture all taste buds.
The Zhoushan people who can eat have the secret of tasting this dish. After serving, take a bite of the salty and palatable soup, savor the salty aroma and yellow fish umami, and then sandwich a piece of fish meat to taste the unique taste of the two intertwined.
Ingredients: Zhoushan yellow croaker, salted motley, winter shoots, salt, ginger, rice wine, green onion, pepper.
Peripheral extension: The key to making this dish is naturally the important raw material of yellow croaker. There are two types of yellow croaker, wild and deep-sea aquaculture. Among them, the quality of yellow croaker cultured in deep-water cages in Shengsi and Xiashan Fishing Ports is preferred. These two places are fast-flowing, and the raised yellow croaker tastes closer to the wild yellow croaker, and the flesh is more tender and firm.
Seafood is yellow on both sides
The taste of Zhoushan originated from night stalls
Seafood yellow is a way to eat from the night food stalls, and now it has become a must-order dish to go to the night food stalls. In the stalls, Zhoushan people like to use two sides of yellow as the end of a meal, and tourists prefer to start the meal with two sides of yellow.
Compared with ordinary fried noodles, the two-sided yellow cabbage is as the name suggests, and when served, the two sides are golden, like a spread cake. Chopsticks, noodles are soft and hard, the sense of layering is better and clear, eat dry and fragrant, and then accompanied by seafood ingredients, eat a satisfied.
As the protagonist of the two-faced yellow, rice noodles are the key to this dish. Wu Gongli said that compared to coarse noodles, rice noodles are fried softly and continuously. As for the other ingredients, different chefs have their own preferences.
Wu Gongli likes to base it with mung bean sprouts, and the moisture that oozes out is just enough to soften the rice noodles naturally, supplemented by eggs, shredded meat and a seafood ingredient. After sautéing the water, spread the rice noodles on both sides of the bottom of the pan and fry them dryly, and then sprinkle the green onions after forming.
Ingredients: fresh rice noodles, mung bean sprouts, eggs, shredded meat, shrimp, soy sauce, thirteen spices, chicken essence.
Flavor characteristics: crispy on the outside and tender on the inside, golden in color.
Peripheral extension: To eat the authentic two-sided yellow, everyone will point the way to the food stalls. In Zhoushan, a variety of stalls bloom everywhere. Shenjiamen's night stall street is the most famous, and now it has been temporarily relocated to the opposite side of the EastPort Hilton. Dinghai, Zhujiajian Scenic Area, Daishan, Shengsi, Taohua, Dongji and other places can also see the traces of stalls. If you rush to eat, don't forget to punch in these stalls.
Crab bone sauce
One of the dishes with the highest return rate in the food stalls
In Wu Gongli's impression, the crab bone sauce was not common in Zhoushan before. LaoZhoushan people prefer to eat crabs in large bites, and steamed crabs and crab paste are the favorites at that time. Later, with the prosperity of the catering industry, it was slowly extended to a variety of ways to eat crabs. Crab bone sauce has also become the representative taste of Zhoushan. Wu Gongli said that this dish is also one of the dishes with the highest return rate in the food stalls.
The crab bone sauce of the old bottom is more finely treated with crabs, and now according to the taste of modern people, the crabs are cut into small pieces visible to the naked eye. Zhoushan's crab bone sauce has its own salty and umami flavor, and there is a slight sweetness in the mouth, which is also the unique feature of Zhoushan pike crab.
Every dish has the most suitable temperature. The essence of crab bone sauce is that each piece of crab meat is wrapped in pulp, wrapped in oil, and there is a slight heat in the mouth. When serving, Wu Gongli will light a candle below so that diners can enjoy the best taste of crab bone sauce.
Ingredients: Zhoushan pike crab, potato chunks, onions, rice wine, soy sauce, salt, sugar, monosodium glutamate, green onion, garlic, pepper, starch.
Flavor characteristics: red and bright color, delicious juice.
Peripheral extension: Crab bone sauce is selected from pike crabs. The pike crab is the best produced in the waters around the Zhoushan Islands, and the drift-net crab of the Moon Ridge is the best quality.
In August, the fishing moratorium has passed, and the scene of hundreds of boats kicking off the crab season on the tip of the tongue. Every year at this time, the island city always welcomes a wave of tourists to come and feel the delicious taste on the tip of the tongue.
Fish carp platter
A delicacy served by the sun and the sea breeze
There are always several quick dishes on the table of Zhoushan people for emergency, and the fish and fish platter is one of them. Once the cut fish is steamed in a pot, the delicious taste of a wine and a meal is completed.
Relying on the mountains to eat the mountains, relying on the sea to eat the sea. Zhoushan people who live by the sea are good at getting delicious food from the ocean. The dish of fish and fish platter is probably the best annotation to this sentence.
In the early days, Zhoushan was rich in fishery resources, and once the fishing boat docked, there was too much seafood to eat, but there was no refrigerator at home to preserve. The people of Lao Zhoushan came up with a way to marinate the fresh fish and turn it into a delicious dish through the sea breeze and the sun. Fish platters have also become the standard on every table in every household in the era when there was no refrigerator.
There is no kind of platter, whether it is a large fish such as wind eel wind belt fish, or a small fish grilled with a dragon head and shredded fish, the current seasonal fish fish can swing upwards.
Wu Gongli likes to wash the fish and carp with seawater, which is also the practice of old fishermen. Old Zhoushan people are used to using fish to eat, and now the hotel is used to drink, which is more salty and salty, and it is easy to cover up the umami taste of fish and fish. The small fish is washed by the seawater, and the saltiness is enough.
Ingredients: eel squid, squid, yellow squid, jade bald squid, horse noodle fish squid.
Flavor characteristics: fish and fish are dry and fragrant, chewy and fresh.
Surrounding extension: Most of the delicious fish and fish in the chef's eyes come from small islands such as shrimp stand, peach blossoms, and the Middle Street Mountain Archipelago. The sea breeze blows directly, the sun shines, the fish and fish are oiled, eat to spray incense, sell well.
The islands of Zhoushan have different styles, and each island has its own unique characteristics. Shrimp Ridge, which was once selected as the filming location for the CCTV Spring Festival Gala public service advertisement, has a pristine landscape. Mr. Jin Yong's Peach Blossom Island integrates the sea, mountains, stones, reefs, rocks, caves, temples, temples, temples, temples, temples, flowers, forests, birds, military relics, historical monuments, cliff carvings and myths and legends, and is a well-known tourist destination. Because of the movie "After the Indefinite Period", the East Pole has entered the public eye, and it is also a popular tourist destination that Zhoushan has to go to.
#海鲜 #