No menu, there is a large freezer full of a variety of prepared fish and shrimp dishes vegetables, live crabs and live shrimp raised in large pots on the ground, what you want to eat with the boss to discuss, together with the decision to practice - of course, is centered on the practice of Taizhou. The first time guests may be very uncomfortable, but after getting used to it, from time to time, like a compulsion to go once. If there is the kind of customer who asks the owner to fry dishes like shredded pork in Beijing sauce or shredded pork with fish flavor as soon as he enters, the owner's wife will faintly hold her arms and reply, "The master doesn't know how to do it." We witnessed a number of similar scenes, each time we are very worried that there will not be anxious guests and a southern accent of the boss lady quarrel, but it seems that every store is full of familiar customers, including a lack of gold chains hanging from the neck, wrists around the peach kernel strings, the top of the punk hairstyle pugilistic, so the usual result is to want to eat a variety of shredded pork guests silently follow the boss lady to the freezer to order food, or look around resentment! The company's website is a great source of information about the company's website.

Every sea white shrimp is full of seeds, a closer look, a small sea white shrimp one by one in the stomach holding a large agate-like seeds. The broth with the roe is fresher than the usual broth with just shrimp and no roe, and the tofu is infused with a subtle flavor of the roe. When you eat it, the roe is crumbled into your mouth, and the delicate whiskers of the white shrimp are interspersed with it. It's a very mixed feeling, the flavor of the roe is very fresh, it's a refreshing change from the high cholesterol food, but if at this moment all kinds of BBC or National Geographic nature documentaries come to mind, the guilt will come back. A friend visited a farm, saw cute little pigs running around all over the place, and came back crying that she would never eat pork again.

"One foot long, one inch wide, one inch thick, very fine." This shrimp seeds have not had to bother people lips and teeth to peel, the practice is to "take the sea white shrimp have children, every three or five buckets in a dense bamboo basket, in a large pot of water to wash. Shrimp in the shrimp belly, red like raspberries, then with the water from the basket under the eye. Through counting shrimp a stone, you can get five liters of son, from the basin to strain out. Sewing cloth to do small bags, such as diameter inch and a half bamboo large, two feet long. To shrimp full of them, hit the head in a hurry, with the number of bags, to the end of the salt seal, weeks thick several inches. After a day and night out of the sun, the night is a flat plate pressure, tomorrow and out of the sun." This repeated for ten days, shrimp seed sun pressure is very dry, the bag is opened, take out the shrimp 噉, "color like red glaze, light and fat, salt in mullet several times." If you have watched "tongue on the tip of China", this practice may have a sense of déjà vu, Taiwan is quite popular famous product "fish roe" is also used in a similar way of processing. Of course, instead of gathering the white shrimp in a basket and straining out the roe, the roe is extracted directly from the eggs. I wonder why this method of making shrimp roe seems to have disappeared into the past. Shrimp roe is softer and more delicate than fish roe, and I imagine the texture must be even smoother and more flavorful than that of udon roe.

Most of us have an impression of fish roe as a big mass of fathead chub roe on fish stalls in the market, with the fat head of the fish on one side and, to quote the recently popular college entrance exam question, "the eyes glinting with a spooky light". But now Beijing's food market is getting less and less, supermarkets specializing in selling fish roe is very little, sometimes not even freshwater fish, sea fish seems to be very few specializing in selling roe, after all, supermarkets are most often divided up to sell sea fish is salmon, but salmon roe seems to have never seen, may have been separated out directly to make caviar or sashimi?

Traditionally, in some places, it is said that children should not eat too much roe, as they will not be able to count it. I think this is only for the sake of "protecting life", after all, these fish roe have the possibility of growing into a big fish, rather than being swallowed by the people before they see the light of day. In fact, fish roe is quite high in lecithin, although cholesterol is also high, but the intellectual development of children should be very beneficial. The traditional way of preparing fish roe in most Chinese households is not to make roe or caviar, but to braise it or make it spicy or hot and sour. Sichuan, Guizhou and Chongqing river people caught the belly of a large female fish, the roe will be specifically used to fry, put a lot of pickled peppers pickled ginger celery. If you add the fish belly fish intestines fish bubbles, and fish roe in a pot to burn, is the fish pot, originally very fishy fish roe burned well yellow color, even creamy aroma to eat. And caviar grain by grain in the mouth burst feeling is completely different, Chinese roasted fish roe tastes glutinous soft, will also be a small grain of small grain in the mouth shuttle. Whether it's the southwestern style of spicy teriyaki or the red-roasted method elsewhere, the otherwise whitish roe turns a golden color, and if you don't have a phobia of denseness, looking at it fills you with a kind of gold-worshipping pleasure.

Now people in the city rarely buy a fish in their own homes to raise, when I was a child, my family bought a fish, will be raised in the home tank for a few days, with the water to the fish body with the fish pond mud fishy taste replacement, so that eat up the taste of a better and more refreshing. But the price is to kill their own fish, and kill the fish this technology and all the skills like, need to practice often, otherwise there will be Confucius does not like the "cut wrong". So we all prefer the current market fishmonger directly on the spot, and incidentally, the viscera clean, much more convenient. However, this kind of instantly killed fish still does not taste as good as fish that has been raised for a few days, so the fish that has been raised for a few days ordered in restaurants usually tastes a little bit better than the fish that has been cooked at home. When a fish that has been raised for a few days is cut open and found to have roe, it is a surprise, and even if it is only a little bit, it is solemnly stir-fried in a separate bowl as a tribute to good luck. Fried fish roe when you have to put a lot of oil, because it is too easy to stick to the pan, fried a little dry aroma if the taste is better.