Going to Xiamen to eat seafood is a necessary process, and Xiamen seafood with the most famous seafood market in the country is widely available and abundant. Every travel guide inevitably recommends Xiamen's seafood food stalls, tourists are taken to the glasses food stalls, the General Key Seafood Food Stalls, and then the more attentive travelers will find the locals' late-night canteen Hongwen Food Stalls.
Senior gourmets but do not walk such a line, they arrived in Xiamen, quietly came to Siming District Houjiangdai Road green seafood food stall punch card, lively time, the table of the seafood food stall was lined up outside the door, take the fresh ingredients of the day seafood production, the boss has his own fishing steak, there is no shortage of the freshest and fattest seafood of the season. Shangqing means fresh in Minnan, shanghao.
Last year, next to this store opened a new Chaoshan brine goose shop, mainly Chaoshan brine, a lion's head goose supported a small brine, it took only a year, the gourmets remembered the halogen small.
The two-storey brine shop is next to the popular Shangqing seafood, which is not large, engaged in the oldest brine flavor in Chaoshan Province, and the decoration style of the shop is small and fresh with literary and artistic style. In a year, it has received many well-known people in the gastronomic world, including Chinese directors on the tip of the tongue who have come to Xiamen and come to Xiamen to taste the taste of Chaoshan brine goose made by Grandpa Goose himself.
"This is the best one in Xiamen, every time I go to Xiamen, I have to bring his family's brine goose back," Uncle Li of the Lilac Garden on Gulangyu Island commented on the small halogen.
Zhao brother, the jianghu people sent nickname goose ye, halo small boss. He has a typical Chaoshan look, lean and lean, and likes to smoke cigars. 13-year-old to learn to cook, 28 years old to Xiamen, in order to find a store to wait for a year, 29-year-old with Xiamen halogen small, 30-year-old he with a hand of brine goose craft to build a brine goose shop in Xiamen the best. Halogen is stewed in a pot of chaotic stew in the Chaoshan dialect, and Goose Ye said, give me a pot of brine to brine a world.
In the Chaoshan region, the rise of brine geese has a lot to do with the sacrificial folklore popular in Chaoshan folklore. Shantou gourmand Zhang Xinmin said: "Chaoshan brine, the earliest began from the brine of lion's head goose.". Chaoshan area every New Year's Festival will kill geese to worship, many farmers will be their own brine bowl brine goose, each family has its own family heirloom brine goose skills, made of brine goose taste is different, but delicious but the same.
"When I was a child, when Grandpa was brine goose, I stood by and watched, waiting for the brine to be good, stealing a goose paw" Grandpa Goose said: "The best brine goose is made by Grandpa, he makes the taste of home, I make is everyone's taste." "The craftsmanship of the 30-year-old goose is already recognized as the best in their village, and there is a banquet in the village and he happens to be in the village, and the heavy responsibility of the brine goose is none other than him."
Chaoshan brine is rich and soft, different from the Su style of fresh sweet, Lu style salty and bright, and Sichuan style spicy spicy. Goose Ye said that the ginger used by the brine goose in Chaoshan is a bit special, using southern ginger, and southern ginger is better to fishy.
Chaoshan brine is basically composed of three parts, one of which is star anise, cinnamon, peppercorns, cumin, sand kernels, fragrant leaves, cloves, grass fruits, licorice, luo han guo, and rock sugar; the second is garlic, southern ginger, coriander head, lemongrass, and shallots; and the third part is raw soy sauce, dark soy sauce, refined salt, cooking wine, essential oils and purified water." The three parts play different roles in brine, and then use it many times to make a pot of old brine for brine.
Goose ye said that the Chaoshan brine goose is specially made of lion's head goose, the lion's head goose is called by the outside world and the lion's head goose selected by the Chaoshan brine goose has the "world goose king", the size is huge, and its goose head is more famous for the development of frontal cheek sarcoma in the shape of a lion's head, and it has a special fat aroma when eaten. A brine goose is the most expensive goose head, especially more than four years old goose, a three-pound old goose head often sells for hundreds of yuan or even thousands of yuan, the price is expensive, but it can not stop the gourmets for the taste of the desperate heart.
It is said that the popularity of the old goose head in Chaoshan and the popularity of Hong Kong diners can be famous, they feel that the meat of the old goose head is more fragrant and tough. "The goose head is completely different, the goose crown is soft, chewable, and particularly fragrant; the flesh on the neck can be torn into a wisp of underground wine, and the taste is particularly full, oily and sweet."
As a small brine shop specializing in Chaoshan brine, there are not many dishes, mainly based on Chaoshan brine, and the brine is mainly based on brine goose, which is completely a goose to support a shop. There are many edible parts of a brine goose, with foie gras as the weight, if you want to taste the goose, order a brine goose platter is enough.
In addition to the goose head, it is also worth recommending the foie gras, although the Chaoshan brine foie gras is not as famous as the French foie gras, but anyone who has eaten it will absolutely marvel at its delicious taste. Chaoshan foie gras is relatively small, the marinated foie gras is complete and smooth, the meat is extremely delicate, and the aroma is abnormal.
The brine is a popular folk flavor, and even with the same amount of spices, there will be subtle differences in the taste of the first hand. Goose Ye said that what he wants to do is to control the taste of the brine goose and ensure that the taste is the same every day, which is actually very difficult.
All the delicacies in the world walk the same pattern, take the material with the Tao, treat it with heart, treat it with sincerity, a brine goose with excellent taste is not extraordinary, but with a goose with a way, only take the lion's head goose, with the brine art passed down from generation to generation in Chaoshan to be halogenated, full of spices, rich brine, in order to promote the taste of a Chaoshan brine goose in the world.
【There is a canteen】The major platforms are certified as food self-media, dedicated to food travel, looking for special restaurants and special ingredients from all over the world.
#厦门味道 #