First of all, let's have a 49% beef bone soup. This beef bone clear soup is only made of beef bones. Only need half a bowl, you can wake up the taste buds that have been numb for a long time, making people feel cold and refreshing. Then take out the beef bone and put it in your mouth for a bite. I only feel that the meat is plump, tender and soft, and the taste of the bone will make people linger.
The meat dish is a five-flavored goose in Wencun, Taishan. It is made of pure domestic geese raised in Wencun, Taishan, with local soy sauce, vinegar, rock sugar, wine and five-flavored juice boiled by licorice and cinnamon in proportion. When eating, the goose is full of fragrance, and the five flavors are fully integrated, making people chew more and more fragrant.
Taishan has good soil and water, beautiful scenery and rich products. Oysters grow particularly well in such a place.
There are many ways to make oysters, such as frying, burning, stewing, steaming, frying and soaking, all of which can make delicious oysters. Oyster cooking is very temperature-conscious. One more point makes them old and one less point makes them unfamiliar. The most important thing is that oysters with big palms always shrink by half when cooked, while oysters cooked by Taishan women are always full and plump. With an open mind to ask the secret, women always proudly answer, "There is nothing but oysters."
Anyone who has eaten authentic Taishan oysters knows that this statement is true. Stir-fried ginger and onion, or simply steamed with shell, fresh and sweet, without residue.
There are fresh seafood ashore on Mount Tai. Shrimp and crab are boiled in water, and fish is steamed. It is tender, smooth, plump, delicious and sweet, which makes people memorable.
Fried cauliflower with plum and cauliflower in Duhu, Taishan. This kind of Duhu cauliflower, which is as big as a basin and as white as jade, was introduced by overseas Chinese living in the United States and has a history of 100 years. This Caicai flower is sweet and crisp, and the bacon is delicious.
Finally, the famous eel rice in Mount Tai. It is made of locally produced Miao Mi Si, local Monopterus albus, shredded ginger and chopped green onion. The eel in the rice is tender and smooth, and the rice with soft grains is soft and delicious, which makes people memorable.
Authentic Taishan eel rice requires that the ratio of eel to rice should be just right. The meat and bones of the eel are separated, and the whole eel is intact after boneless. The rice grains are distinct, the taste is soft, the eel meat is crisp, soft and delicious, and the gravy will be absorbed by the rice.
Taishan eel rice looks like fried rice, but it doesn't have any greasy feeling, which will only make people want another bowl after eating one bowl. Even people who resist eating onions can't refuse in front of eel rice mixed with onions. It's so delicious that they won't pick onions any more.
Is this food attractive enough?