The material must be the excellent quality of Australian fresh abalone, and the bottom of the shabu-shabu is also very elegant. Chef Deng has his own opinion. When traveling in Australia, he tasted the delicious fresh abalone for the first time. The local China restaurant fried sliced abalone to eat, but it is still easy to get old despite grasping the heat and time. Seasoning can't cover abalone itself. With years of experience and brainstorming, he chose the bottom of the old duck soup pot with Cordyceps sinensis as the top card. Excellent materials, Cordyceps is a good product with a unit price of 10,000 yuan. Of course, it is also important to master the temperature. The old duck soup boiled with such precious materials is slightly white in color and mellow in taste.
There is also an indispensable sauce. Proper sauce can not only improve the taste, but also stimulate the taste and increase appetite. In view of this, the sauce here has been collected by many parties and the secret recipe handed down from family has been smelted in one furnace. Whether it is Lu Xiang black soybean oil juice for seafood or black pepper vanilla juice for meat, it shows the strength of flavor and freshness.
Besides abalone, Kobe beef in Japan is also a must. This kind of beef is really the best of beef. When fed with a special formula, the meat is even, thin and delicate, so it is fragrant, tender and refreshing, without gluten and residue, and melts in the mouth. There is also a person who is responsible for the blood swallow shrimp ball, so don't miss it. The nutritious bird's nest is mixed with shrimp meat, which makes the original tasteless bird's nest fresh, sweet and delicious. This unique creativity makes meatballs like agate in color, thick, moist and fresh in taste, and play a role like glue. When making this kind of meatballs, the processes of kneading, cutting, mixing, patting and crushing are all hand-made, so each meatball is suitable and has its own personality, and the taste and sales complement each other.
After hot pot, I always feel that it is a memory and the hope of the next full meal. Oh, let a man with spirit take risks in his favorite place. Will it be as delicious tomorrow? The milky soup gives off a tangy aroma. When you take a sip, it will be fragrant from your mouth to your stomach, and you will suddenly feel warm.
There is a saying in China that "the fragrance of wine is not afraid of the depth of the alley". Although Yintan Restaurant is hidden in the buildings of the community, it is crowded with customers every day. Many people come here to eat abalone hotpot.
The improved Sichuan abalone hotpot is quite different from other places. The best thing is that this abalone juice nourishes the bottom of the pot. It is made of native chicken, local duck, bone-removing stick (to remove grease) and crucian carp (the freshest meat) aged from 3 months to 5 months. The abalone is boiled for 24 hours and the soup is hung out. Even the water used in the soup pot is the spring water of Tanzhe Temple in Mentougou. When you taste a spoonful of exquisite food, many fresh flavors naturally mix together, but you can't taste any seasoning. Needless to say, this is the most popular "pure natural" at present, and I want to drink the next bowl after drinking the first bowl. And once served, it is a big pot of rice, which is economical and practical.
After drinking the soup, the dishes you rinse are also very particular. The first recommendation is fresh abalone from Taiwan Province province. Rinse it down, don't look small, it's much more affordable than its "brothers" who are 6~7 times bigger and worth N hundred yuan. The meat is very tender when dipped in the secret sauce in the store. There is also chicken and jujube balls, which is a dish in A Dream of Red Mansions. The book itself uses candied dates. In order to be healthier, the restaurant makes meatballs with chicken breast and peeled winter dates. When eating, the waiter scooped balls with a small spoon and put them in the pot, served with hot sauce, which was fragrant and tender.
Fresh abalone in Taiwan Province province 10 yuan/one. Choose the abalone specially sent from Fujian that day, and the guests will kill it now for freshness. "Australian culture" is actually a multi-culture, and China people have undoubtedly made great contributions to the development of Australian cuisine. Otherwise, maybe those Australians will only stay in the stage of cooking delicious food given by God.
Jintang seafood restaurant is very famous in Sydney. The boss came to Sydney from Hong Kong with his bare hands 1989. 14 years later, this old couple's wife's shop has opened several chain stores, but the one that eats abalone and lobster is the most authentic in Chinatown.
The shopkeeper used clear water soup to fill the bottom of the pot. Palm-sized abalone has been cut into very thin and transparent fillets. When the soup boils, the fish fillets are quickly scooped into the boiling soup, dipped in green mustard and put into the mouth immediately. The faster the process, the greater the enjoyment-crisp and elastic abalone jumps on the tip of the tongue, and thick and fresh abalone overflows in cheeks, throat and stomach bags. The most wonderful thing is soup, which is actually the water for washing abalone. At this time, it was milky white and swallowed in one gulp. At that time, I realized that there was no other homesickness in the world.
It's also Australian lobster. Why are the lobsters here more delicious than those in China? Still one word: fresh. Lobsters after long-distance transportation have to consume their own protein to maintain their lives because they can't eat. Lobster's head is naturally loose and its nutrition is much worse.
Overlooking the 360-degree panorama of Sydney from the 300-meter-high revolving restaurant in Sydney Tower ② There are many restaurants in Darling Harbour, which is the sweet corn on the stall next to ③TheRocks, a famous leisure area in Sydney. It is extremely delicious with cream and salt and pepper. It is highly recommended that the homemade ice cream shop next to Bangdai Beach has twenty or thirty kinds of red, green and green, which really makes the eyes eat ice cream.
Touch seafood
Where did Sydney get so much seafood? Sydney fish market. Every day, more than 65,438,000 kinds of seafood are sent to restaurants in Sydney from the second largest seafood market in the world (the largest is Tsukiji fish market in Tokyo). Last Christmas, the seafood sold here could fill the entire Sydney Olympic venues.
Every morning at 5: 30, the Dutch auction bids from high to low to make it look like a stock exchange. I find it really cheap to eat seafood here. Half a lobster with three oysters, some salmon and fried prawns only cost 25 Australian dollars, which is RMB 125 yuan. If my stomach bag is not full, I will sit in an open-air restaurant by the harbor.
It is said that Sydney people will bring their children to get married, order a pot of seafood, drink beer to see the scenery and have a holiday when they are free. Naturally, they will shop here-this is also a scene in Sydney.