can eat. So the highest level, also eat to roast goose boy level.
Eating "post-modern" seafood in Beijing
They are always synonymous with temptation and gluttony, and they are always full of carnal texture in their appearance and flavor, and the scene is basically dominated by large, luxurious tanks. So in Beijing, where there is basically no seafood, the subtext of "eating seafood" in the early years was luxury and status, and it doesn't matter if it's good or not, the key is to be "raw".
Around the 1980s, seafood in the memory is always raw, must be air transported, from the Hongqiao market can not be exchanged. The appearance of the restaurant is also uniform tassel curtains and soft package of the walls, very Guangdong very Hong Kong.
Now, Beijing has experienced a round and round of trendy dishes, seafood is no longer so full of iconic words, people began to realize that it is a dish, nutritious and tasty dishes, so seafood in Beijing began to become humanized, a variety of interesting restaurant appeared, with the concept of the design of the unique culture of Beijing began to show the restaurant, people finally found that the restaurant as much as it can show the place of modern design art. People finally realized that restaurants are also places to display modern design art, and seafood began to be "post-modern" in Beijing. At the same time, there are still open in the night market of the small front, friendly boss, shy working girl, we like the price, the flavor is very good seafood restaurant.
Belly filled with a variety of seafood, and their beauty in the brain to build a beautiful home - the roof of the lobster, conch walls, shell carpet, sea urchin sofa ...... seafood home.
Shunfeng Seafood Restaurant
Special Recommendations:
Baked crayfish boy: maybe it's hard to pick the meat of raw crayfish, and maybe it would be a waste, but anyway, the lobster boy does not eat sashimi. The most common to eat is to open the edge of the steamed or baked crayfish boy, seasoned into the meat, open the edge of the lobster skin bright red, meat snow white, looks very appetizing, eat also fresh and sweet. However, there is a very primitive approach, is "baked", just add a little salt seasoning, eat more seafood characteristics.
Japanese frozen Australian abalone: abalone, if air-dried, a good Australian abalone must not be less than 500 dollars. Fresh abalone is much cheaper, the price of new abalone in the restaurant in about 300 yuan a catty, the fresh abalone sliced shabu-shabu eat is very tasty, Beijing A Sen abalone restaurant in such a way to eat. Slicing the abalone, cooking it in a Japanese sauce, and then cooling it down to make Japanese-style frozen Ao abalone is a specialty of Shunfeng, which is very trendy and has a wonderful taste.
Malay Fried Rattlesnake: Countries and regions near the sea are very good at cooking seafood, and very good at combining the flavors of their own national habits with seafood, cooking both familiar and innovative and delicious dishes. For us, we must have the spirit of "nativism". Take the Malay seasoning - curry, incense leaves fried slices of conch, very Malay flavor, but for the "Han", this texture is very fresh.
Hapai Returning Pearl: Scallop is the beautiful princess of shellfish, all kinds of seafood restaurants like to cook scallop, and diners are also happy to take a bite. Thuan Phong's Hapai Returning the Pearl dish, the classic is to take the meaning of. The scallop meat picked off and cut into small dices, and green beans, diced ham, corn corn grains, etc., fried, shellfish open mouth on the side of the plate, the fried gold and silver grains sprinkled on the inside and outside of the clams and shells to return the pearl. Sounds very food color it.
Crossing the bridge elephant plucking: I do not like the elephant plucking, looking at its long nose out, always feel very hairy. However, eating it is another matter. Wash the elephant pluck, clean as snow and then cut into slices, boiled in a good soup, called the bridge, and then dipped in juice to eat. The texture of the elephant pluck is crispy, a little chewy, and there is no trace of greasy flavor, which makes it very enjoyable to eat.
Food places: rarely go to Shunfeng dinner, and go to Shunfeng dinner is often driving a big Ben, BMW and the stream of the "big man", like our small people do not want to use the paycheck to eat Shunfeng it. Weekday work, because a few wine will be selected in the Shunfeng restaurant, only to have the honor of great gourmet to its delicious.
Shunfeng restaurant, really is Beijing seafood restaurant in the big brother. Founded in 1989, it is one of China's top ten catering enterprises. Shunfeng in Beijing is a three high restaurants - high grade decoration, high grade service, high price of food. However, if you want to be a gourmet in the current era, I still see the suggestion that he go to Shunfeng to eat more often, just because his dishes are outstanding.
If there is anything missing from the Chinese food culture, it is seafood. Historical civilization originated in the Central Plains, and the Central Plains, no sea, food culture must be less seafood this big category. The middle and lower reaches of the Yangtze River, the food culture is very developed, and only limited to the river and lake fresh products. South Guangdong near the sea, although there is a history of eating seafood, but less deep food culture, only some dry food development. Until today, the development of transportation, only to promote the seafood culture widely spread across the land of China. Therefore, the diet of seafood culture is a new subject.
Shunfeng Restaurant, not to talk about an "old", but is the original restaurant operating seafood. In more than ten years of development and operation, they cook seafood in the south of the method of combining with the taste of northerners, but also a blend of Chinese and Western cooking methods, to create a number of seafood dishes. Want to be a modern gourmet, want to understand the seafood of this emerging food culture, in the sense of reason is also should go to Shunfeng to find a feeling.
Address: No. 16 North Dongsanhuan Road, Chaoyang District
The walls of the conch
There are many kinds of conch, seven shapes and eight shapes, a thousand shapes, and the colors are also very rich and colorful. Modification of the wall, the flame of red, deep blue, dreamy purple ...... In short, what kind of color you want, what kind of shape you want is also full.
However, the restaurant to the guests to eat the snail is not too rich, it is common to ring snails, snails, oil snails, snails, mango snails, etc., eating method is not novel, white burn, XO sauce popping, celery lily fried, black bean sauce fried, ginger and green onion popping, and all of this and carry on.
Chaojiang Fishing Harbor
Special Recommendations:
Japanese frozen conch: choose the kind of small conch, so the conch meat is very tender. Wash it, cut out the meat, remove the blackened part of the tail, put it back into the shell, sear it in boiling water and freeze it in ice water for 3 hours. Add sake, soy sauce, fish sauce, chicken broth, paprika to make a sauce, add ice to marinate the conch meat, and dip it in Japanese soy sauce and wasabi when serving. The taste is fresh and refreshing, and it is said to have cosmetic properties.
Flame small-flowered snails: with fish sauce, chicken powder, small-flowered snails marinated in flavor, put a special vessel in the plate, add two pots of wine, on the table when the point of the wine, is the flame small-flowered snails. When the wine burns out, small flower pots absorb the aroma of wine and then cooked, and the secret hot and sour sauce to eat, the taste is very special.
Food venue: Located on the side of the North Fourth Ring Road, Chaojiang Fishing Harbor covers an area of more than 3,000 square meters, with a business area of nearly 1,500 square meters, with a hall and 16 VIP rooms, which can accommodate 400 people at the same time dining. The restaurant focuses on seafood and specializes in Chaozhou and Cantonese cuisine.
Although this is for seafood to Chao Jiang restaurant, in addition to see can eat a variety of delicious small seafood dishes, but one of its non-seafood dishes have to be mentioned: the characteristics of the launch - foie gras crispy chicken. The chicken is washed and drizzled with crispy water, dried and then fried in a frying pan until golden brown. Puree the foie gras and pork skin in a blender, season, steam in a square bowl and freeze in the freezer. Cut the chicken into slices, cut the steamed buns into the same size as the chicken slices and fry them until crispy. Eat the chicken slices and steamed buns together with the dried foie gras, which is fluffy and crunchy, a classic Chinese-French dish.
Address: Haidian District, Zhixin East Road, No. 14
Shells of the carpet
Now there are fitness areas in the neighborhood, which are commonly paved with pebbles, many people walk on it, it is said to be able to cure the disease. If those beautiful shells dissected through the light, colorful inlaid in their own homes on the floor, or shells made of carpet, placed in the bedroom, and beautiful, but also fitness, how avant-garde it is ah.
My husband loves to eat all kinds of small shells. Razor clams, tender and full of meat, spicy fried, very wine; flower armor, green armor only with dried chili peppers stir-fried, no salt, eat up and fragrant and fresh; oysters must be eaten raw, always spared no effort to open their own oysters tightly closed shells, add a little lime and swallowed into the belly, but also a forceful call for freshness.
Xisha Islands Seafood Restaurant
Special Recommendations:
XO sauce popped small flower armor: small shells of meat is very tasty, and after frying, the shells in the heat of the natural open, seasoned into the thorough, eat without dissecting the skin to shell the trouble, and therefore, most men love them to do the wine dishes, eat up delicious, want to eat as much as you can eat much, and will never go up. XO sauce, the popped small flower armor, is a very unique. Exploding small flower armor, very chic seasoning - XO seafood sauce, very tasty shells - small flower armor, with together taste is certainly very good.
Aloe Vera Neptune Soup: Aloe Vera has been found out the efficacy of beauty, Aloe Vera cosmetics, Aloe Vera cuisine has become a hot item. Have eaten some aloe vera dishes, most of them are very unappetizing, aloe vera is tasteless, used to stir-fry vegetables are not fragrant, the texture is also slippery, eat up very strange. However, aloe vera and seafood accompanied by soup, the feeling is not general. Soup inhalation of aloe vera in the rich gel, become viscous, seafood boiled slightly after the soft and crunchy aloe vera texture intertwined, there is a complementary sense of strengths and weaknesses. Aloe vera does not mess with the soup, but also makes the seafood soup to maintain the fresh color, but also more or less added some psychological effect of beauty.
Steamed Swan Eggs with Garlic Vermicelli: Swan eggs are a kind of shell that doesn't look too pretty because it looks round and resembles a swan's egg and gets its name. It is considered to be one of the more upscale shellfish in the small shell, large, round, looks very naive, the meat is still quite full, the general practice is to steam with garlic and vermicelli, black bean sauce steam, the taste is very fresh and tender. I have also seen a practice in the Golden Joy Seafood Restaurant, honey beans and dried pork swan eggs. Honey beans, that is, the southern seasonal beans, dried incense that is smoked dry, pork is a kind of stranded pork plus seasoning and then made a kind of meat, swan eggs sliced and stir-fried dishes. Cuisine is very new, just feel the side dishes are too distinctive, lost the original flavor of seafood.
Delicious place: from the North Fourth Ring Tibet Building intersection to the south, you can see the West Sandy Islands restaurant signage. Restaurants throughout the year to launch a white basil shrimp, not only white, there are two practices, white burn or spicy fried. And a variety of small seafood prices are also very cheap. As a result, the restaurant is located deep in the neighborhood hutongs, or a lot of people patronize.
Called Xisha Islands, because there is a signature dish - Xisha air-dried fish, but other seafood from all over the world. The practice is not new, but the seafood restaurant is still a rich variety of seafood, the price is not high, cooking is also very delicious. If the Shunfeng, Jaws category of seafood restaurants are business banquets, Xisha Islands counts as a good place to get together with friends and family.
Sea urchin's sofa
Sea urchin is full of thorns, but when you open the shell, it becomes so soft and smooth. Love the look of the sea urchin, just remove its hard spines, it must be the world's most sheepish sofa, and its shape is very innovative.
Yangtze River Seafood City
Special Recommendations:
Sea urchin steamed eggs: many people are very obsessed with raw sea urchin, and for some reason, I always feel that it is a little bit fishy, and refused to accept the raw product on it. Once upon a time in a Dalian seafood restaurant ate sea urchin made of soup, no trace of fishy flavor, very tasty. Later, because of road reconstruction, no more that restaurant, and never ate that delicious sea urchin soup. Nowadays, restaurants love to steam eggs with sea urchins. I do not like to eat eggs, but then ate Japanese seafood egg soup, and ate the starfish steamed egg soup, feel seafood steamed egg is really a delicious and very affordable dishes, but also very glad to accept the sea urchin steamed egg.
Steamed scallops with gold and silver vermicelli: Cantonese people are very economic minded, even eating is not spared. Often the name of the dish is very rich. Such as gold and silver fans steamed scallops, gold is fried garlic, silver is not fried raw garlic. At first glance, it really feels like gold, pearls and other things steamed into the dish. Although the flavor is not very special, but business people are trying to a good luck, naturally happy to accept this "fortune" blessing.
Spicy fried razor clams: razor clams are really the most mediocre seafood, the lowest grade varieties. But the king of razor clams is different, because it grows "tall and big", can be king. In terms of flavor, the difference is not much. Compared with other restaurants, the flavor of razor clams in Cheung Kong Seafood City is not much different, but the frying method is different. Meat and shell frying, the shell in the bottom of the plate, meat neatly arranged on top, eat without having to turn over in the plate, making the seat "chicken and dogs".
Food places: Yangtze River Seafood City is a branch of the Guangdong Yangtze River Group of companies, 97 years in the capital opened the first branch - Yangtze River Restaurant, to 2000 and opened a second branch - Yangtze River Seafood City.
Yangtze River Seafood City is located on the second floor of Anzhen Mansion at the southeast corner of Anzhen Bridge in the North Third Ring Road, with a business area of 960 square meters, which can accommodate 400 people at the same time. The restaurant focuses on Cantonese cuisine and seafood, supplemented by special home-cooked dishes. There are both seafood superb abalone soaked in traditional methods, and green and healthy food that nourishes and nourishes the body, such as wild vegetables, wild mushrooms and other special dishes. The restaurant especially recommends business dishes: braised shark's fin, goose and duck soup with abalone sauce, abalone in secret casserole, apricot juice stewed bird's nest, papaya stewed clam cream. (Wen/Huo Yan)
Wan Long Zhou Seafood Restaurant
Charcoal Roasted Oysters: Charcoal roasted oysters originated in Shantou, Guangdong Province, and is a way of eating passed down from the pioneers of the coast. It is said that eating roasted stone oysters before going out to sea can strengthen the body and protect it from the wind and cold at sea. In fact, the nutrition of stone oysters is recorded in the Compendium of Materia Medica: stone oysters (oysters) "smell sweet, warm and non-toxic, boiled food, treating deficiency, regulating the middle ......... sizzling food is very beautiful, people fine skin, beautiful color." Japanese ancient books also recorded that the stone oyster "sweet and warm, non-toxic, to go to the spleen and stomach internal heat, eliminate sweating, quench thirst, quench wine, tonic Yin nourishing blood, eaten for a long time skin delicate." The beauty effect of stone oyster comes from the protein, sugar, unsaturated fatty acids, vitamins and trace elements such as zinc, copper, iodine, selenium and other nutrients it contains. They nourish and strengthen the body, and also play a role in skin care. Diners praise the charcoal grilled oysters of "Wan Long Zhou" as "big, fat, tasty, heavy and exciting".
"Wan Long Zhou" in the launch of charcoal grilled oysters at the same time, but also launched the "Shantou fishermen's seaside grilled series", such as garlic grilled, sand ginger grilled, French cheese oil grilled, etc., can be grilled scallops, crayfish, mussels and other seafood products. These grilled products are all processed and grilled on site using the finest smokeless charcoal and special grilling materials on site.
Food venue: Wan Longzhou Seafood Restaurant Asian Games Village Branch is located in Beijing, one of the three key business district of the Asian Games Village business circle, the location is located in the Asian Games Village, the North Fourth Ring Road side, Minmetals Mansion 1, 2 floors, close to the Sinochem Building, Tibet Building, Anhui Building. From the Asian Games Village Anhui Bridge 500m, the transportation is convenient to 108 Road, 358 Road, 328 Road, 18 Road and other public **** car, from the front of the road, driving by the Asian Games Village Bridge to the east 500m to the newly built Huidong Xinqiao turnaround can be reached, the store parking space is sufficient, there are available at the same time to park 150 cars in the car parking space.
Tang Palace Seafood Floating Restaurant
Shatin Pigeon: The pigeon in Tang Palace is famous for its crispy outside and tender inside, and its meat is soft and juicy. As to why it is so delicious, Mr. Lin told me mysteriously that they use a kind of secret brine in the production of pigeon, but he refused to disclose more about this mysterious brine on the ground of commercial secret. Just said that this kind of brine once modulation will be used for a long time, like some dishes like the century-old soup. Such a good pigeon as long as 18 dollars a.
Braised shark's fin: not only to taste good, the soup is also a part of the customer is very important. Tang Palace braised shark's fin soup to fresh and thick, even the soup ingredients - Jinhua ham, the choice is also quite serious it. The ham must be 3 to 5 years old, and an experienced chef will know if the ham is good or bad by poking it in with chopsticks and pulling it out to smell it. The good Jinhua ham this poke a draw chopsticks on the flavor, while the bad will have a salted fish flavor, the effect is very different.
Food places: Tang Palace Seafood Boat belongs to the Hong Kong MGM Group, the group opened 8 hotels in Beijing, Shanghai, Shenzhen, respectively, excluding the Beijing National Palace Hotel's Fucheng Seafood and Shenzhen, a main Japanese restaurant, the other 6 are Tang Palace as a unified name, the main business of Cantonese seafood. General Manager Lin said, in the new Overseas Chinese Hotel opened 3 years Tang Palace in Beijing Cantonese cuisine circle of fame, are guests of the formation of word of mouth, some of them are still the original National Palace Fucheng seafood of the old customers it.
Tang Palace Seafood Boat is located in Dongjiaominxiang Lane, No. 2, third floor of the new Overseas Chinese Hotel