There is no menu. There is a big freezer filled with all kinds of prepared fish, shrimp and vegetables. There are live crabs and live shrimps in a big basin on the ground. Please discuss with your boss what you want to eat and decide the way together-of course, it is centered on Taizhou's way. The guests who come to the door for the first time may not be used to it, but after they get used to it, they will go once in a while, just like the Chinese method. If there is a guest who asks the boss to fry shredded pork with Beijing sauce or shredded pork with fish flavor as soon as she enters the door, the proprietress will lightly hold her arm and answer, "Master can't cook." We have witnessed many similar scenes. Every time, we are worried about whether the anxious guests will quarrel with the proprietress with a southern accent. However, it seems that every time the store is full of regular customers, including many bruised men with gold chains around their necks, peach stones around their wrists and punk hairstyles, so usually the guests who want to eat all kinds of shredded pork silently follow the proprietress to order food in the freezer, or look around and leave angrily.

Every sea white shrimp is full of seeds. Take a closer look. Small sea white shrimps are holding a mass of agate-like seeds on their bellies. The soup with shrimp seeds is fresher than the usual soup with only shrimp and no seeds, and the tofu is also stained with the faint taste of shrimp seeds. After entering the mouth, these seeds are finely ground and full of drills, and the delicate shrimps of the sea white shrimp are still interspersed among them. This feeling is very complicated. The taste of shrimp seeds is very fresh, just like the freshness in high-cholesterol food. But if all kinds of BBC or National Geographic nature documentaries come to mind at this moment, guilt will arise again. A friend visited the farm and saw MengMeng's piglets running around the ground, and came back crying that they would never eat pork again.

"It's one foot long, one inch wide and one inch thick. It's very beautiful." This kind of shrimp seed is no longer needed to be peeled off by people. The practice is to "take the sea white shrimp with children, put them in a dense bamboo basket every three or five buckets, and rinse them with water in a large basin. Shrimp under the shrimp belly, as red as raspberry, will descend from basket with water. You can get five liters of shrimp by counting one stone, and percolate it out of the basin. Sewing cloth to make small bags, such as half an inch in diameter and two feet long. Fill it with shrimp, hit your head, seal it with salt, and the thickness is several inches. After a night of sun exposure, it will be pressed on the flat plate at night, and it will be exposed tomorrow. " After repeating this for ten days, the shrimp seeds were very dry, so I unpacked the bag and took out the shrimp. "The color is like red glass, bright and fat, and the salt is several times that of mullet." After reading "China on the Tip of the Tongue", you may feel familiar with this practice. The famous mullet roe, which is quite popular in Taiwan Province, is also processed in a similar way. Of course, mullet roe can be removed from the step of collecting the sea white shrimps in a basket to filter out the shrimp eggs, but directly open the belly to get the fish eggs. I'm curious why this method of making shrimp seems to have disappeared now, and it has become a thing of the past in the pile of old paper. Shrimp eggs are softer and smaller than fish eggs, so the taste must be smoother than mullet roe.

most of us have the impression that fish eggs are large groups of chubby silver carp eggs in fish stalls in bazaars, with chubby fish heads aside, and to paraphrase the words in the recent popular college entrance examination topic, "eyes are shining strangely". However, there are fewer and fewer vegetable markets in Beijing now. There are very few supermarkets that specialize in selling fish eggs, and sometimes there are not many freshwater fish. It seems that there are few marine fish that specialize in selling fish eggs. After all, the most commonly sold marine fish in supermarkets is salmon, but the fish eggs of salmon seem to have never been seen before, and may have been directly separated to make caviar or sashimi?

In some places, the traditional saying is that children should not eat too many fish eggs. If they eat too much, they will lose count. After thinking about it, this statement can only be made out of the kindness of "nursing students". After all, these fish eggs have the possibility of growing into big fish, rather than being swallowed by people before dawn. In fact, the content of lecithin in fish eggs is quite high, although cholesterol is also high, but it should be of great benefit to children's intellectual development. Most traditional fish roe practices in China families will not be mullet roe or caviar, but braise in soy sauce or make it spicy, sour and spicy. People on the river in Sichuan, Guizhou and Chongqing catch the mother fish with a big belly, so they will fry the fish eggs specially and put a lot of pickled peppers in ginger and celery. If you add fish belly, fish intestines and fish bubbles and cook them with fish roe, it is a fish miscellaneous pot. The fish roe that was originally fishy is cooked in Huang Chengcheng and even tastes creamy. It's completely different from the feeling that caviar bursts in your mouth one by one. Chinese roasted fish seeds taste waxy and soft, and they will shuttle in your mouth one by one. Whether it's the spicy burning method in the southwest wind or the braising method in other places, the originally white fish eggs will turn golden. Without intensive phobia, it will be full of a sense of pleasure of worshipping money.

Nowadays, people in cities rarely buy fish and keep them in their own homes. When they were young, they would keep them in their own tanks for a few days, and replace the fishy smell in fish ponds with clean water, which would make them taste better and fresher. But the price is to kill fish yourself, and killing fish, like all skills, needs to be practiced frequently, otherwise there will be "improper cutting" that Confucius doesn't like. Therefore, everyone prefers that it is much more convenient for fish dealers in the market to directly execute the law on the spot and clean up the internal organs by the way. But this kind of instant fish is still not as good as the fish that has been kept for a few days at that time, so the fish that has been kept for a few days in restaurants usually tastes a little better than the fish cooked at home. It's a surprise to cut open the belly of a fish that has been raised for a few days and find fish eggs. Even if there is only a little, we should solemnly fry a bowl separately to show our respect for good luck. When frying fish roe, you have to put a lot of oil, because it is too easy to stick to the pot, and it tastes better if it is fried a little dry.