Before the Qingming Festival, driving nantong to taste the early adopters, Meilin Chunxiao Restaurant opened on the Yangtze River, sitting on a bright spring riverside park, when we visited, it coincided with the early cherry blossoms.
From 2021, the Yangtze River has been banned from fishing for ten years, and sure enough, the slogan "Ban the sale of River Fresh" was played at the gate of the hotel.
Today's knife fish are from the Yellow Sea, it is said that this shop is the local knife fish head card, at the end of March, the beginning of April, the sea temperature is in the early twenties, is the knife fish the most fat time, we arrived the day before coincided with the fifteenth tide of the lunar calendar, the rapids of the sea made the fish scales damaged, but still can not stop the silver light, such as sharp blades out of the sheath.
Two or two large knives, steaming only takes four or five minutes, be sure to use farm soil lard, fat and moist to set off the tender.
Good Peugeot knife fish, the gills of the fish a touch of carmine, the head to the back of an arch, the posture is beautiful.
Slightly encountered with sweet water, the fish body is thick, and the scales of the fish are oily.
When eating, take the chopsticks to clamp the fish head, slowly raise, gently shake, the fish bone naturally loosens, no sticky fish meat, fine thorns are clearly rooted.
After the bone removal of the knife fish, drizzled with a spoonful of lard, do not speak, eat while hot.
Legend has it that before the Qingming Dynasty, the knife fish, there is a special grass aroma, I think, it is tender as nothing, with its own fairy qi, only hate the thorns, when eating, with a mouthful of knife fish, tongue a sip, push the meat from the thorns, a few soft thorns, top to the tip of the tongue, delicious fish meat slid over the throat, this is the so-called "not in the meat to find the thorn, but from the thorn to find the meat." ”
The belly under the fish's head hides a row of sharp triangular spines, which will hurt when stabbed into the tongue, and it is more dangerous to get stuck in the throat, so be sure to use chopsticks to clip it away.
The tip of the fish's nose is translucent, and with a gentle suck, it is a tiny gelatinous substance, a spring kiss.
The knife fish juice at the bottom of the plate, can not be reluctant to do it, let the kitchen next handmade noodles, thick and tough noodles, clip two or three to the small plate, drizzle with oily knife fish juice, umami again released, tightly wrapped in noodles, full finish and do not waste a bit.
A few more points, full of spring:
White strip shrimp, born delicate, out of Shanghai, good to do raw choking, shrimp meat semi-condensed, capture people's hearts.
A kind of spring fish in the season, only in the spring, grows up to be a small yellow fish, now take snow vegetables to steam, you can also take out a mini fish belly and roe, fish meat taste tender, is simply the baby of yellow fish.
Nantong's clams are famous, taking advantage of the fattest time in spring, braised with spring shoots, fresh and tender, especially like the use of rapeseed oil in the store, Huang Chengcheng is gratifying.
Marantou, where you can eat wild, the aroma is different from the city, more fragrant, more intense, more wild.
Black tofu, the store's own eggs and tofu made of black beans, black rice, and black sesame seeds, is a pot of gelatin, which is very interesting.
Lunch eat people spring heart, this time to Nantong, think of a fixed heart to spend the weekend, live next door binjiang intercontinental, lazy to move the car, simply come to dinner, and then fight a round of pufferfish.
In the store heard an interesting story: in previous years, China's farmed tiger porpoises were exported to Japan, this year because of the epidemic, can not go out, back to sell the domestic, so this year's domestic tiger porpoise is large in quantity, quality and low price.
What can be eaten here is the farmed dark-striped pufferfish, which is braised, white and strong, and white is the nest, and the male genitalia are simply disproportionate to the fish body...
Xi Shi milk tofu pot, sexy and tender, a mouthful into the soul.
Red-headed shrimp, unique in spring, soft and fatty shell, especially easy to turn around, mixed with soy sauce white pepper, and the noon white strip shrimp contrast.
Plum boy fish, tender as the drizzle of spring, is the best time at the moment, can not wait for two or three weeks.
Spring toon, cold mixed tofu, the aroma is striking.
Spring cabbage, with buds to put, full of spring machine, I ate in Shanghai, probably little fingers so thick, has been quite good, Guangdong's Zengcheng late cabbage heart, born thick, pay attention to hollow, here it, the pole is slender, the leaves are tender, the flower core is flourishing, not like vegetables, poured like flowers, lard residue a stir-fry, is turquoise spring.
In the end, there was a lot of wine, and unconsciously ate a plate of osmanthus sugar rice cake, sweet glutinous to keep in mind...
Spring river plumbing, warblers fly grass long, spring fish are fresh, spring vegetables are tender, this fleeting taste of the season, may you also catch.