1 The Hezhe people on the banks of the Wusuli River:

Grilled Talhaha is another fish-eating flavor of the Hezhe people. The fish is skewered on a stick like it is cooked with rice. Go up and grill over the fire. The fish

scales will explode quickly when exposed to the fire. Use wood chips or blades to gently scrape them off. Cut the fish that is cooked on the outside into shreds or slices and sprinkle with

Pepper, chopped green onion, salt and chili pepper are excellent delicacies to accompany wine. Skin the fresh fish and cut it into slices. Dip the sashimi in vinegar, chive flowers, spicy oil sauce, salt, MSG and other seasonings to give it a unique flavor. . Remove the fresh fish

meat from the fish ribs and cut it into shreds. Then grill the fish skin, remove the scales and cut into strips. Mix it with shredded potatoes, shredded kohlrabi, or

Fresh vegetables such as shredded cucumbers are mixed with vinegar, chili oil, Sichuan peppercorns, chopped green onions, minced garlic and a little sugar and salt to make condiments. Among Hezhe fishermen, they are known as the best in the world. Vegetables, and there is a saying that raw fish will not make a feast. The Hezhen people's delicious dishes such as fried fish hair, fish balls, and stewed fish bones are enough to satisfy your appetite. They are also good at drying fish and pickling salmon, and the "fried fish hair" is particularly famous, which is similar to fish floss.

2 The first heavy snowfall in Hokkaido, Japan:

The first heavy snowfall in Hokkaido, Japan, the ground is silvery white and the air is fresh. During dinner, the host accompanied us to a hot pot restaurant full of Japanese flavor.

This is a "Japanese house" with a wooden structure, bright wooden seats, windows separated by paper and wooden strips, tall lanterns

It is bright and soft, and there are tatami mats for sitting on the floor. . Each person has a hot pot, light the fire, and steam begins to come out of the pot, and the store is immediately filled with the fragrant and fragrant smell of fish. A lady in kimono opened a small wooden box, revealing a rich selection of hot pot ingredients: white radish and tofu, and red wild duck meat; crab legs were thick, and rice cakes were glutinous and soft. There are golden pieces of pumpkin, as well

Enoki mushrooms and large pieces of pine grinding. Among them, the red salmon meat is the most eye-catching, exuding a delicious fragrance

that makes people salivate before eating. This is Hokkaido’s salmon hotpot. The owner told me that the fish pieces were not cut with a knife, but torn apart by hand, and then the fresh juice in the fish meat was cooked out. The Japanese give many delicious foods poetic names

The vermicelli is called "Chun Yu", the tofu is called "Silk", the bamboo shoots are called "Child of Bamboo"... So, there is something in a hot pot meal. There are

many beautiful food names.

Take a sip of the soup, it is so delicious that you can make a smacking sound; eat a piece of salmon meat, your mouth will be full of fragrance; drink hot Japanese sake

It can be said to be a complete enjoyment A delicious meal of salmon hotpot. During the tasting, the host introduced to me with great interest that Japan

’s hot pot food culture blended with China’s hot pot food culture to create many variations, and Japan is rich in various seafood

< p>products and hot pot contents also have their own characteristics due to their different catching seasons. Generally speaking, the northern part is represented by salmon hot pot, and the southern part is most famous for puffer fish hot pot, as well as the Japanese "Wagyu" hot pot raised in a special way, and the assorted seafood hot pot,

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It is a delicacy that can be found everywhere.

3 Sichuan Style Revolution

“40 yuan a pound, 40 ways to make it.” This is the slogan of a Sichuan restaurant in Zhujiang New Town. Unexpectedly,

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The protagonist is actually a salmon! Does a Sichuan restaurant cook salmon? Diners are worried: Will Sichuan-style salmon not taste as good as salmon

Sashimi? Chef Xiao from "Shu Xiangmendi" said that when cooking salmon, as long as the heat is well controlled, it can not only keep the meat fresh and tender, but also ensure that the nutrients of the fish are not lost. It is said that the numbness and spiciness of Sichuan cuisine can just reduce the fishy smell of cooked salmon

Fish.

They used a fresh salmon from head to tail, from bones to skin, and they also used all kinds of tricks in the cooking method and material combination

It can be made It’s a fish feast.

Boiled fish is a delicacy in Sichuan cuisine, and boiled salmon is also highly sought after by diners. Before cooking, salmon must be marinated three times with secret seasonings and then cooked using the classic boiling method to ensure the tenderness and originality of the fish.

The aroma of the original boiled fish. The layer of fresh Sichuan peppercorns floating on the surface is also specially flown in from Sichuan.

Teppan salmon skewers is a dish that tests the skill of the chef. In order to ensure that the salmon can remain at its best edible level when served on the table, chefs must first calculate the time it takes to get it from the kitchen to the table, and then make a decision to make it

Once or twice mature, put them on the sizzling iron plate. In the skewers, there are salmon fillets, green pepper slices, onion slices and other seasonal vegetables

Dipped in traditional Chinese sauce, it is tender and delicious.

Compared with the most common Japanese salmon sashimi nowadays, what is so special about Chinese salmon sashimi? It turns out that it

uses green bamboo shoot slices and watermelon slices instead of other seafood sashimi to accompany the dish.

Salmon sashimi has orange-red meat and is eaten with slices of green bamboo shoots.

It not only has the delicate and plump salmon, but also has the freshness of the green bamboo shoots. It is especially suitable for summer consumption.

4 Nanyang Style

The exotic Shamian has always been a distribution center for world cuisine. On the banks of the Yanyu River and among the towering ancient trees, there is a Nanyang restaurant that brews a different kind of Southeast Asian style.

Nanyang cuisine has always paid attention to the preparation and use of sauces, so it is also called "sauce cuisine". This characteristic is fully demonstrated in the new Nanyang cuisine. All kinds of sauces are used: not only Southeast Asian specialties such as Jinbuhuan, curry, lemongrass, and sour fruit are all on display, but also common sauces in Western food, adding extra points to the deliciousness.

The use of peppermint cream sauce is a good example. Stuff salmon paste into fried tofu, then add cool mint sauce, and it becomes a sweet and sour "mint jujube". If you look carefully, it turns out that the bottom is made with fresh fruit. of mango jam! Hot

On a hot summer day, this dish wins with freshness.

Wine Sauce: Salmon is another masterpiece. Under the salmon pieces, there are side dishes such as fresh shrimps and special wine sauce. It not only looks beautiful but also has a unique taste.