Maybe everyone knows that the popular word "wine" refers to sashimi in ancient times. In short, the shock when knowing this common knowledge is no less than knowing that chili peppers were introduced to China only after the Ming Dynasty. Thinking of our ancestors

I was wondering whether it was before the Ming Dynasty that I wanted to eat spicy food but couldn't get it. As a result, my mother said, "Use pepper!" and I was speechless.

During that trip to Wenzhou, I had a good fish dumpling.

Wenzhou people are enthusiastic.

Taking advantage of Dad and other guests, we had dinner at a hotel under the pond.

Before the banquet, the cold dishes were served with something dark, similar to skin jelly.

The host insists on inviting you to have a taste.

After picking up a piece, I discovered that it was not jelly skin, but fresh lake crab cut into small pieces and marinated raw with various condiments, wine, and raw meat.

It turns out that when I was watching the show, I saw a flower carving choking crab, which was similar to this one and was eaten raw.

Don't dare to talk nonsense if it's the same thing.

As a northwest person, I love to eat and dare to eat it. The raw crab is not so scary when I eat it. On the contrary, the lingering fragrance of coriander and wine first hits my mouth, which makes me, a person who does not eat coriander, feel nostalgic.

The meat of raw crab becomes softer after soaking, like catkins.

Lake crabs are small and have many nails, but the raw pickled crab meat and crab roe can slip out from the gaps between the bones with a single suck, as if ice cream slipped between the lips and teeth.

Do you think it’s all just condiments?

Crab meat is the most unique meat. After the aroma of the cooking wine drifts away, the sweetness of the crab meat is fully revealed.

Wine is a good thing for cooking, and its evaporation can bring out the sweetness of crab meat.

It's a pity that each person has one chopstick, and it's a cold dish. I only tasted two pieces and the plate was bottomed out.

This time the fish meat is salmon sashimi, but unfortunately she is not the protagonist this time, but as a supporting role in the lobster sashimi.

It was the first time in my life that I had eaten lobster, and it was the freshest way to eat sashimi. I should not miss it, but the taste of the lobster really disappointed me.

The shrimp meat slices are very thin and finely chopped, and they are hooped into loose shrimp balls and stacked in lemon slices on ice cubes.

However, it is difficult for chopsticks to pick up a complete shrimp ball, and then put it into the mouth with soy sauce and mustard. This causes the shrimp meat to fly all over the plate after chopsticks, which is very unsightly.

I was even more disappointed when I tasted the shrimp meat. It had no taste at all, just the taste of soy sauce and horseradish.

I tasted a small piece without condiments. The meat was really chewy, but it was limited to that. I didn't even taste the slightest fishy smell of the sea.

The Australian Blue Dragon is like this, and I have no illusions about the golden lobster stew at Xiaodang's house.

But when the lobster arrived, the huge shrimp head was very shocking. There were rows of noodles, and almost all the guests stood up to take pictures.

However, the shrimp tentacles did not move, which reduced the sin in front of the entrance.

One customer didn't know the power of horseradish in soy sauce and soaked all the shrimp balls in the saucepan. When eating, he couldn't help but choke on the mustard and burst into tears. He couldn't understand that these can easily cost thousands.

Hundreds of millions, I have seen the temperament of a big boss in Wenzhou.

We tasted such a high-end dish and it felt like fireworks on earth.

Fortunately, the salmon is really delicious.

Delicious salmon must have two highlights: first, it must be fresh, and second, it must be thickly cut.

It goes without saying that it is fresh, but who would be willing to eat dead fish and rotten shrimps?

I think thick cutting is the first step to taste the delicious fish meat. I don’t want to think that the buffet I had in the northwest city before was not fresh and not fresh because the fish meat was taken out of the freezer and mixed with ice.

Just cut it into pieces.

Every time I go to collect it, I only give three or four thin slices, which are so thin that they are transparent.

When I first tried sashimi, I didn’t understand it. I thought this dish was just for knife skills, but I ended up wrapping the fish fillets in soy sauce and wasabi and putting them into my mouth again and again. I ate more soy sauce than fish.

Because it is too thin, the soy sauce cannot cover up the frozen smell on the fish, and there may be some rotten smell, which has nothing to do with the deliciousness!

What's even more ridiculous is that one time I actually pulled out a fish bone from my mouth, which surprised me.

I think if those Japanese people who can't spit out the bones of fish eat here, they will be killed by the fish bones rather than being angry because of the unauthenticity.

One thing to explain first is that the thick cut mentioned earlier does not mean holding a whole piece of fish in your arms and chewing it. That would be too barbaric and terrifying to think about. The thick cut I am referring to is slightly thicker, about one centimeter.

The left and right thickness allows diners to easily pick it up, have a sense of weight, and calmly dip it into the ingredients they need, and then put it into the mouth elegantly. They can feel the softness and tendon between the lips and teeth, and can experience the chewing and cutting.

The beauty of it without being too tiring.

*In short, that fish dumpling takes advantage of all the above two advantages.

Since the lobster is two points, the salmon is just a supporting role, and only about twelve slices are cut and placed aside.

The guests' attention was all focused on the lobster. For me, it was fine not to eat a gimmicky dish that focused on the senses, so I concentrated on eating the fish.

When it comes to food, appearance is the first hurdle to stimulate appetite. Each piece of fish is bright orange-red, a bit like the lipstick taken by an old Leica camera. The size is consistent without losing the thickness. It is roughly estimated that it is easy to swallow it in one bite.

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Lying neatly on the ice, neither loose nor sticky, you can pick up one piece after another with chopsticks, and you can still see some of its state when it is on the fish.

It may be due to Wenzhou's geographical location near the sea and today's advanced freezing and thawing technology. I know that the fishing, disintegration and segmentation of this fish come from distant seas. The freshness and flavor will definitely be lost, but the freshness at the entrance does have a big impact.

surprise.

Although I am not a gourmand, this mouthful was fresh and I was really sensitive by comparing it with the other bird stuff I had tasted before.