Last week swept through Nanjing, Qingdao, Shanghai, three places, busy with official business, to and from the rush, no time and no mind to arrange the scenic revisit.
Some people like the old and hate the new, so jokingly: × × × attractions, the first tour is Mr., then tour is a madman, three tour is an animal. I think this is not good enough! I do not remember which wise man said: the real journey of discovery, not in the discovery of new areas, but in the possession of new eyes. Yes! Even if you revisit the old place, as long as you use your heart and soul, each time you visit will also have new discoveries, new surprises and new feelings.
All the way to chase the wind, water in the side of the mountains whistling past; no chance of proximity to the attractions, there is no blessing at a glance at the beauty of the style, although a little sorry, but not sorry, no eye, mouth is certainly not less; can not leave the landscape travel notes, but also can be recalled on the tip of the tongue.
First of all, the food in Nanjing, in addition to the Fuzimiao flavor snacks, give me the deepest impression of the first renowned Jinling "red dragon prawns". This is the Nanjing people especially favorite tongue food, it is said to eat more than 1500 tons a year.
One side of the water and soil production side of the thing. The name of the dish called Nanjing's "red dragon prawns", in fact, is produced in Xuyi crayfish, also known as freshwater lobster, and my hometown said. Big lobster is obviously not the same. Wenzhou banquet on the big lobster, each will generally have more than 1 catty, the length is slightly longer than chopsticks, of course, there are particularly fat, the network has been "more than 3 meters long, the world's largest lobster appeared in Wenzhou," reported, I do not know whether it is true. I ate at the table of Nanjing's famous business hotel, "Red Dragon Prawns", seems to be the amplified version of the Wenzhou river shrimp, but compared to the river shrimp more plump and rounded body, body color is also much more bright red. Each head has about 60 grams, after cooking its color red dazzling, in the basin filled with stacked high, some people compare it as if "burning fire".
Crayfish eating method is quite elaborate, was described as very funny, very much like a children's dirty jokes: first of all, pull her hand, gently kissed a mouthful; and then lifted the red head, deep inhalation; and then unlocked the red bibs, pull down the red pants, so that you can taste enough."
Into the countryside of the countryside of the countryside of the countryside of the countryside of the countryside.
When in Rome, I also follow this way of eating, wearing film gloves, the first is to grasp the lobster pincers, lick its flavor; then peel off the lobster helmet, suck hard shrimp yolk; and then peel off the shell of the lobster, tearing open the abdominal joints, yanking off the tail joints, and slowly chewing taste of the sweet and fragrant melting of the crunchy and spicy flavor. Looking around the table, each hand flowing oil, the mouth side of the flow of juice, eat slurping sound, flavorful, reminiscent of that eating shrimp non-vegetarian paragraph, can not help but smile.
Not yet finished eating a red dragon prawns, I have long been frowning, open mouth straight out of breath, feel the tongue and numb and spicy, the throat was choked, hastily instilled a few mouthfuls of tea, the mouth of the spicy flavor still can not be eliminated. Neighbors asked me how the Red Dragon prawns taste, perhaps some tongue numbness, I can only answer vaguely: "spicy, spicy, spicy ah!" Leads to a table full of laughter. Neighbors want me to taste another, panicked and thanked, my tongue really can not withstand this spicy hospitality.
Nanjing Ming Shang Hotel also has a special signature dish, known as the millennium secret "back to the Dragon Fish", which was held back to the Dragon Fish Food Festival, back to the Dragon Fish naturally became our must-see dishes. Service lady serving, served a large exquisite cloisonné hot pot, and on a large pot has been cut into slices of pinkish-white fish and some other ingredients, and then put the fish slices into the boiling hot pot soup, it is said that this soup to be more than 10 kinds of traditional Chinese medicines to be made from the secret soup. Fish boil that is cooked, the service lady to each person to fish on a small bowl, and then also put some garlic, sugar, green onions and some seasonings, can be eaten. Fish as white as snowflakes, soft like bean curd, the flavor is particularly tender, smooth, mellow, there is the feeling of melt in the mouth, but what makes me upset is particularly spicy. Look at the banquet they all ate with relish, two eyes glowing, only my two eyes with tears (is to spicy out of), do not dare to shut up, throat in the burning, tongue in the burning, lips in the burning, each eat a fish to drink a big mouthful of tea, but still can not extinguish that mouth full of hot and spicy, as if the whole mouth in the burning fire, smoke three feet.
Listen to the service lady introduced, "back to the Dragon Fish" dishes and a beautiful historical legend: the Three Kingdoms period, Liu Bei three times, pleading Zhuge Liang to assist in the establishment of its great cause. Zhuge Liang for Liu Bei's sincerity, agreed to go out, before the trip in Nanyang Longzhong set up a family dinner reception, dishes in the silver carp hot pot, the freshness of its flavor so that Liu Bei ate with taste, then asked why this fish? Zhuge Liang to Liu Bei for the Han family, but also the gift of the Three Gu Guan Yu, then answered: back to the dragonfish. From then on, back to the Dragon Fish famous. 1800 years later, wood fish a southern grasshopper, also had the opportunity to taste this Liu Huangshi when the praise of the delicious, how not to feel fortunate even!
After having lunch in Nanjing and driving to Qingdao, it was 8 o'clock in the evening, the hospitable hosts in Laoshan ecological food court for us to receive the wind. This food court is very large, green plants cover an area of one-third, known as the city's "dining green boat". In the service lady's lead, we through the hall, along the winding path all the way, as if into the southern garden, pavilions exquisite jade, rockery exquisite show, rows of bananas, cattails and other evergreen tropical plants swaying in the wind, in the colorful illuminated more elegant and graceful. This integration of garden, leisure, food in one of the restaurants, I have seen in Hainan and Shenyang, feel particularly elegant, compared to sitting in the hustle and bustle of the pub that is fresh and cozy.
I chose a pavilion surrounded by bamboos to sit down, and I could vaguely hear the sound of gurgling water, and when the dishes were not yet up, I walked along the garden paths, the green trees and flowers, bridges and waterfalls into the eyes, and the fresh and warm evening breeze came, and the fatigue of the 7-hour trip was whisked away by most of the time.
Seafood on the table, there are fish, shrimp, sea cucumbers and sea shells, some seafood even the coast over the people have never seen. The first time I saw this was when I was in the middle of the night, when I was in the middle of the night, when I was in the middle of the night, when I was in the middle of the night.
Because of the "autumn wind, crab feet itch, it is a good time to eat crab", the hospitable hosts and special location of the Yangcheng Lake hairy crabs, that the orange yellow translucent crab, sweet white crab meat, as Lin sister Daiyu "Wing Crab" poem said: Chelsea sealed tender jade double full, shell convex red fat block fragrance. It's really a good idea to look at it, and you'll be salivating before you even move your chopsticks.
I don't know whether it is already explained in advance, or Qingdao cuisine was originally this way, each dish is not spicy, almost Shanghai Ou cuisine flavor, I am hungry, how not to eat, no longer care about what they are eating.
From Qingdao back to hear Shanghai's "Wunlong soft language", we naturally became "Qinhuai people" of the old guests, want to ask and enjoy what the blessings of the mouth, to wait for my free time to come back to talk about.