Stone Fish, also known as Jin Fu Fish, is a famous dish in Hunan cuisine. Its production method is very unique. It is made by chiseling a large granite into a stone pot with ears, frying fish in the stone pot, and then adding various seasonings, mainly peppers, and some nourishing herbs. During the reign of Kangxi in the early Qing Dynasty, there was a small shop near Xiangjiang River in Changsha that was good at making "stone fish" with unique flavor. Emperor Kangxi tasted this dish in this small shop when he toured Jiangnan incognito. He found it delicious and pleasing to the eye, so he happily picked up a pen and named it "Jin Fu Fish". From then on, "Stone Fish" became "Jin Fu Fish", and this small shop was also named "Lin Jinfu".

The stone pot of stone fish is made of natural stone, polished into the shape of a pot, with ears on both sides, larger than the washbasin, round and thick, and weighs 20 kg. An empty slot is specially set in the middle of each dining table to place the stone pot, and the stone pot fish is heated by the gas stove in the empty slot.

Before serving, the stone pot must be heated on the fire, which may take several minutes to several hours. Then put it on the gas stove at the dining table. The advantage of stone pot is that it is carved from natural organic minerals beneficial to human body and cooked. It will produce minerals such as calcium and zinc that are beneficial to human body. The ingredients of stone fish are: ginger, garlic, pepper, pepper, bean paste and so on. These ingredients are treated separately, then mixed, put together in a hot stone pot, and then added with broth, which is usually made of beef bones, and simmered for several hours with low fire to make broth. The taste of stone fish is definitely in its broth. The main ingredient of stone fish is grass carp, and the selection of materials is very particular. Stone fillets are very demanding. Sliced fish look long and thick and weigh a lot. Fish fillets must be soaked in oil before they are put into the pot. At this time, the fish fillets are rolled up. If the selected fish is not fresh, then the fillets are straight. When the broth in the stone pot is heated to a boil, add the fish fillets. The hot stone pot slowly cooks the fish fillets, and slowly the whole restaurant is fragrant. The owner said that if four stone pots are served at the same time, the whole road will smell the aroma of stone fish. According to the different preferences of the guests, the store also provides many side dishes, such as soybean sprouts, white sprouts, mutton, radish, lotus root slices and so on. Guests can add side dishes after eating grass carp, or add side dishes while eating grass carp. The taste will not be affected. Grass carp slices are very fresh and tender, and you can put them in your mouth with chopsticks. As long as the chopsticks are shaken gently, the fish will slip out of the fishbone and into your mouth. The rich spicy taste is mixed with the delicate sweetness of fish, which is particularly enjoyable to eat and will last for a long time. Listening to my deskmate friends, fish soup is the best, tastes good, and is smooth and refreshing. Soup is really different from other Sichuan dishes, such as soup cooked with live fish. After eating grass carp, this soup still maintains the taste when it was first served-fresh and tender. . "Stone Fish" is a famous dish, and its making method is very unique. A huge granite was chiseled into a stone pot with ears, and the fish was cooked in the stone pot. Then, add various condiments, mainly peppers, and some nourishing herbs. In this way, after some complicated cooking procedures, a pot of "stone fish" was born. When the "stone fish" cooked in a stone pot is served, it will definitely make your mouth water. Choice of ingredients for stone fish: After eating a delicious, fresh and spicy stone fish, serve several dishes and rinse. They are delicious and refreshing, light and delicious. Among the rinse ingredients, it is best to eat special rinse ingredients, such as hand Lamian Noodles and hand Lamian Noodles who cooks on the spot, pull the noodles in front of us by hand, then put them in a stone pot and cook them slowly, fish soup and vegetables.

Edit this allusion

"Stone fish" is also called "goldfish". There is also an allusion to the famous origin of "stone fish". It is said that during the Kangxi period in the early Qing Dynasty, there was a small shop on the Xiangjiang River in Changsha that was good at making "stone fish" with unique flavor. Emperor Kangxi tasted this dish in this small shop when he toured Jiangnan incognito. He found it delicious and pleasing to the eye, so he happily picked up a pen and named it "Jin Fu Fish". From then on, "Stone Fish" became "Jin Fu Fish", and this small shop was also named "Lin Jinfu". The emperor used to eat in "Jin Fulin", and his fame was of course different. Since then, "Jin Fulin" has become famous all over the world. Now, this famous Xiangjiang dish "Stone Fish" has spread to Guangzhou, so it is naturally necessary to taste it. "Stone Fish" really lives up to its reputation. One of the biggest characteristics of Hunan cuisine is that it is spicy, and "stone fish" is no exception. In the stone pot, the brown and fragrant fried fish is guiding your saliva to secrete quickly. Red peppers and other nutritious condiments have aroused your strong appetite and made people feel "unable to stop". Even fried fish skulls are not spared. This restaurant is very business-minded. Although the dishes are mainly spicy, according to the needs of diners, there are also "strong spicy", "light spicy" or "not spicy" flavors for diners to choose from.

Edit this Kangxi stone fish

Modern people like the new and hate the old, and the catering fashion changes several times a year. Now a fashionable new way of eating has attracted countless people in Hangzhou, that is, the Gan Long Stone Pot series dishes in her mother's kitchen. Kangxi stone fish is a masterpiece of stone pot series dishes, which has been circulated among the people for a long time. Its production method is very unique: a stone pot chiseled from a large granite is rich in minerals and trace elements. In the process of slow stewing, minerals and other nutrients penetrate into the fish soup, which is not only delicious, but also beneficial to human health, so this stone pot is not only beautiful. Cook the fish in a stone pot, then add various seasonings, mainly peppers, and some nourishing herbs. In this way, after a complicated cooking process, a pot of "stone fish" was born. When the "stone fish" cooked in a stone pot is served, it will definitely make your mouth water. There is also an allusion to the origin of "stone fish". It is said that during the Kangxi period of the Qing Dynasty, there was a small shop on the Xiangjiang River in Changsha that was good at making "stone fish" with unique flavor. Emperor Kangxi tasted this dish in this small shop when he toured Jiangnan incognito. He found it delicious and pleasing to the eye, so he gladly named it "Jin Fu Fish". One of the biggest characteristics of Hunan cuisine is that it is spicy, and "stone fish" is no exception. In the stone pot, red soup and other nutritious condiments arouse your strong appetite and make people feel "unable to stop". The resurgence of stone fish is related to the Korean drama Dae Jang Geum. The chef in the bride's family kitchen prepared a stone pot vegetable soup with reference to Korean medicated diet therapy. When cooking, more than 20 kinds of nourishing Chinese herbal medicines and natural spices are put into the soup, so the fish soup is delicious, and the key is to conform to the laws of human health. Fish is not just any fish, but the organic fish of Qiandao Lake, which is pollution-free and delicious. Not only delicious, but also eat well, which is good for human health. This is the uniqueness of Kangxi stone fish. People who have eaten stone pot dishes are deeply impressed by its magical fragrance, moderate spicy taste, warm stomach and clear fire, detoxification and beauty, and "integrating color, taste and health care". In addition to Kangxi stone fish, the stone dishes in her family's kitchen also include crispy melon bullfrog, fried eel with shrimp, turtle and snake. Its raw materials are all natural and green, and the trace elements in the stone pot have quietly played a nourishing role behind the praise of customers. This is the care in our mother's kitchen. Preferential measures: Enjoy a 20% discount on stone pot dishes (except aquatic products, seafood and drinks).

Edit the origin of this "stone fish"

There is also an allusion to the origin of "stone fish". It is said that during the Kangxi period of the Qing Dynasty, there was a small shop on the Xiangjiang River in Changsha that was good at making "stone fish" with unique flavor. Emperor Kangxi tasted this dish in this small shop when he toured Jiangnan incognito. It is delicious and pleasing to the eye, so he gladly named it "Stone Fish". One of the biggest characteristics of Hunan cuisine is spicy, and "stone fish" is no exception. In the stone pot, red soup and other nutritious condiments arouse your strong appetite and make people feel "unable to stop".

Edit this paragraph. Stone fish is popular again.

The resurgence of stone fish is related to the Korean drama Dae Jang Geum. The chef in the bride's family kitchen prepared a stone pot vegetable soup with reference to Korean medicated diet therapy. When cooking, more than 20 kinds of nourishing Chinese herbal medicines and natural spices are put into the soup, so the fish soup is delicious, and the key is to conform to the laws of human health. Fish is not just any fish, but the organic fish of Qiandao Lake, which is pollution-free and delicious.

Benefits of editing this paragraph

Not only delicious, but also eat well, which is good for human health. This is the uniqueness of dried dragon stone fish. People who have eaten stone pot dishes are deeply impressed by its magical fragrance, moderate spicy taste, warm stomach and clear fire, detoxification and beauty, and "integrating color, taste and health care".

Edit the characteristics of local stone fish in this paragraph.

Zuishixuan Stone Fish is local snacks with Sichuan cuisine as its main flavor. There are three kinds of soups, namely white soup, spicy soup and sour soup. The white soup is delicious, the spicy pot is mellow and strong, and the sour soup is unique. Its fragrance is long, mellow and strong, and its strange fragrance is deeply rooted in people's hearts, which makes people more addicted to it and has a big appetite. It has the functions of preventing cancer, preventing aging, eliminating wrinkles, beautifying food and moistening skin. Stewed fish in stone pot has the functions of improving eyesight, caring skin and strengthening brain.

Edit the operation of stone fish in this paragraph.

Stone fish management: main taste management: spicy, spicy and spiced. Management mode: eat first and then rinse, finish the fish first, and then rinse vegetables, such as vegetables, bean products and meatballs. Features: non-greasy, non-irritating, full-bodied, in line with modern people's healthy eating concept. There are sauna-scented stone fish here, and millionaires are no longer a dream for you!

Edit the nutritional value of stone fish in this paragraph:

Stone fish is a special snack with Sichuan cuisine as its main flavor. A huge granite was chiseled into a stone pot with ears, and the fish was cooked in the stone pot. Then, add various condiments, mainly peppers, and some nourishing herbs. Stone pot contains a lot of iron ions beneficial to human body, which has the functions of preventing cancer, preventing aging, removing wrinkles, delicious food and moistening skin. Stewed fish in stone pot has the functions of improving eyesight, caring skin and strengthening brain.