Editor: Xu Wu Ghost
Since the previous issue has already mentioned a Taizhou delicacy that has been on the "Tip of the Tongue 1" - the cake cone, then this issue continues to add a Taizhou three-door delicacy - braised jumping fish.
Braised jumping fish
Salt and pepper jumping fish
The proper name of this fish is mudskipper, also known as mud monkey, is a common spiny fin fish family in the riverside and the seashore, there are 25 species of mudskippers in the world, and there are 3 genera and 6 species in coastal China, namely mudskipper, large mudskipper, green mudskipper and so on. Mudskippers have gills, they are real fish, it is a lowly evolved ancient fish and small animals, so when you understand the long history of the mud monkeys, and then eat braised jumping fish, you may be able to eat the feeling of kissing ancient history.
Mud monkeys that can jump
However, jumping fish is difficult to drop. The footage in Tip of the Tongue 1 shows locals wearing leather pants going down the mud swamp and hitting them with a throwing rod to drag the mud monkeys back. Because jumping fish are geniuses among fish, they spend a lot of their lives in the water.
Jump fishing for pole fishing
Their dwelling place is covered with mangroves, so they are happy to climb to the trunk or branches of the tree, use the ventral fin as a suction cup to grasp the tree, and then crawl upward with the pectoral fin. Oh, because its gills, with small openings around it, can hold a breath of water, just like we can hold a breath. They climb trees so they can stay out of the water at high tide.
Genius among fish
For this ingredient, different places have different practices, each family also has its own secret recipe, Taizhou people usually braised, the most common is to use plum vegetables to make. Well, even if you throw bricks and jade today, throw rods and fish, friends who have been driven by this article are ready to plan to travel to Zhejiang, and give their tongue a Jiangnan flavor explanation.
Please continue to pay attention to the next issue of the next issue also want to nag another Taizhou seafood - braised Wang tide. Really delicious.