Among the many ingredients, fish is undoubtedly a special one. The ancients said, "The taste of fish is the taste of a hundred flavors." The freshness of fish is the first of all tastes."
Eating fish is nothing more than the smoothness of the delicious fish in the soup, and feeling the collision of various flavors on the tip of the tongue. Therefore, when kimchi meets fish, cross-domain species, cross-regional fish hot pot that is only combined because of deliciousness, it is said that people who have come to eat a whale will "eat a whale".
The taste of the fish hot pot is good or not, the ingredients themselves are very important, but the bottom of the pot is definitely the soul. Most people have the impression that hot pot is inseparable from spicy, and fish hot pot is no exception, but you know not? The bottom of the kimchi pot is the characteristic of the features, pickled radish, pickled sea pepper, pickled ginger, think about it and feel sour.
The charm of kimchi lies in the refreshing taste and crisp texture that food is given after fermentation.
Sandy red skin white heart radish, naturally crisp and sweet, up to ten months of brewing, time has given it sour and sweet and refreshing, the taste is smooth and chewy;
Pickled pepper selection of Guizhou Chaotian pepper, the taste is somewhat spicy, brewing time up to half a year to ten months, fermentation after the lactic acid with a little spicy, really sour and spicy appetizer;
The color of pickled ginger is slightly yellow, compared to the spicy of ginger, the soaked ginger after brewing is slightly spicy and sweet, tender and fragrant, and more attractive.
The secret of the bottom of the kimchi pot is mainly in the quality and ratio of kimchi, pickled radish, pickled sea pepper, pickled ginger together into the pot stir-fry, and then through boiling, let the lactic acid in the kimchi slowly boiled out. The soup is disposable, now fried and cooked, the fried base also needs to be boiled for ten to fifteen minutes, until the acid and freshness of the soup base are completely dispersed, before the fish can be fished.
The lactic acid of kimchi plus the deliciousness of the fish itself, the absolute perfect fusion, different from the spicy stimulating taste, it is a very homely, very appetizing taste, the soup can be used to cook rice, a bowl of rice two or three spoonfuls of soup, sour and spicy refreshing, very flavorful. And in addition to the kimchi pot bottom, this fish shop also has a pepper pot bottom, a spicy pot bottom, and a ginger pot bottom.
Since it is a fish hot pot, the fish is naturally the head of the family. Crucian carp, yellow spicy ding, pine flower, ding gui, flower silver carp... All of them are freshwater fish with relatively high nutritional value.
We all know that crucian carp soup is quite delicious, but when boiled into the bottom of the kimchi pot, it is another flavor. Crucian carp is an earth crucian carp in a weir pond, moderate in size, but particularly fat. The cooked crucian carp has a slightly sour aroma, the meat is tight and tender, the fresh with sour, sour with spicy taste, it is inevitable to "eat a whale". Of course, it still requires patience, but delicious food always has to be tasted slowly without haste.
Pine flower fish is the only precious fish with fish oil in cold water, and it is also a rare healthy food for modern people. His family's pine flower fish is from Dujiangyan, the physique is strong and fat, less thorns and less scales, the meat is very loose and delicate, but cook for three or five minutes, the entrance is as tender as lactone tofu, the fish skin is elastic and plump, and the taste is excellent!
Kimchi fish sounds indistinguishable from sauerkraut fish, but it is still different in essence. Sauerkraut fish is made of acid to highlight the freshness of the fish, while kimchi fish mainly highlights the deliciousness of the fish itself, followed by the sour and spicy taste.
In this fresh feast, if fish is the deserved protagonist, then the pepper frog is the "best supporting role" for combining kimchi fish, because Chongqing people are so spicy, so there is this spicy dish. The frog is a river field frog, the meat quality is naturally superior, the taste is very tender, the spicy taste and the freshness of the frog, it is absolutely suitable to eat. And one with a slight sour spicy, a spicy and fragrant, it is most suitable to match.
Opening this fish shop, even the owner said it was a coincidence. Kimchi began in 2014 with the intention of opening a wood turkey in 2015, but kimchi is almost ready to eat, but the wood turkey shop has been blocked due to environmental restrictions. Later, a fishing experience, so that the owner of the wood turkey shop did not open the idea of fish swinging, repeatedly upside down, try, and finally have this fish master fish taste restaurant.
How many people love and hate eating fish, but I think no one really doesn't like to eat fish, but they haven't encountered their favorite taste, so you may wish to come to the fish master fish flavor restaurant to find your favorite taste and ensure that you "eat a whale".
Food Discovery Place: No. 9 Nanxing Road, Xiexin City Building 2 1-10 (Xiexin Starlight Parking Lot, Next to the Exit of Nanxing Road) Fish Master Fish Restaurant (Nanxing Road Store)