Taizhou has a lot of seafood, and there are many ways to eat it, including raw food, home-cooked, braised in braise, boiled, pickled and dried, made into glutinous rice, made into glutinous rice paste, made into paste... Jiaojiang, Luqiao, Huangyan and other places are offshore, and there are many varieties of fresh seafood, which can be cooked

Mainly boiled with ginger and garlic to maintain the fresh original flavor; almost every dish in Yuhuan is related to seafood and is more closely integrated with various other ingredients. Even the staple food, hairtail rice, yellow croaker noodles, fish skin wontons,

They are also linked to seafood; in Tiantai and Xianju, the seafood is mostly braised in braise or with rice wine, and the taste is slightly heavier; Linhai is the old Taizhou capital, and the seafood cooking method is a fusion of various cooking methods from Taizhou's seaside and mountainous areas.

A variety of Taizhou classic dishes.

"Wanghaichao" is a word brand name. If you remove one word, it becomes a kind of seafood.

I secretly think that Wangchao has the best name among seafood.

Among all the seafood, Wangchao’s clear soup is my favorite. As I write this article, the crisp, tender and refreshing taste of Wangchao still lingers in my teeth and cheeks.

I'm not a seaside person, so I couldn't tell the difference between Wangchao and salmon, octopus, cuttlefish, and squid, and I thought they were all the same.

Regarding Wangchao, here are a few words: Wangchao looks similar to octopus and cuttlefish, with two rows of suckers. However, Wangchao and octopus both have eight arms, which is what people usually call eight claws. Octopus is also commonly known as

It's the octopus.

Salmon, cuttlefish and squid have ten arms.

Although I am from Taizhou, it took me a long time to understand their subtle differences.

Watching the tide usually lives in a mud hole on the beach. When the tide rises, it climbs out of the hole and looks out, waving its wrist as if expecting the tide to arrive, hence the name "Wangtide".

Since it is Wangtide, the tide is the largest during the Mid-Autumn Festival in August, so the Wangtide captured in August of the lunar calendar is also the fattest.

Wangchao can be eaten raw, stir-fried, braised, boiled, etc. I think the more delicious the seafood, the more suitable it is to use simple cooking methods, such as steaming or boiling, and it is enough to be medium to medium-cooked, and the original taste is preferred.

, dipped in vinegar, it tastes very delicious.

If you use thick oily sauce, all you eat will be the flavor of seasoning, but the true taste of seafood will be lost.

Taizhou people cook shrimps by boiling them with water and then eating them. When I eat them at other seafood restaurants, I always feel that what I eat is not shrimps but a mouthful of seasonings.

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Yuhuan's clear soup Wangchao is really delicious.

But I saw a few Wangchao children floating in the clear soup. The soup was sprinkled with green onions, and Wangchao seemed to be swimming in it. I was holding Wangchao in the clear water. I picked one up and put it in my mouth. I felt it when I bit it in my mouth.

The suction cup is still shrinking, and the taste is extremely delicious.

It's so fresh that it slips into your stomach without even having time to taste it.

Some people who were eating Wangchao for the first time picked up the big ones and swallowed them whole when they saw Wangchao. As a result, Wangchao was stuck in their throats, unable to go up or down, and they were hanging dry, looking quite embarrassed.

Sanmenweipu is also quite famous for watching the tide, as evidenced by the rumors of three specialties: "Qimen blue crabs, jumping fish, flat rock mud snails, snakes and razor clams, Dongguo moss iron field oysters, bean noodles crossing the taro beside the pavilion, Yanzhan

The shrimps are fresh and thin, the cat head yellow croaker is yellow and fat, Lipu is smiling at the tide, and Donggang seafood is delicious."

The tide watching in Lipu is comparable to the tide watching in Yuhuan.

There are many kinds of seafood that can be made into soup, but I think no soup is as delicious and thick as sand garlic soup. If I have to compare, probably only puffer fish soup can compare with it. The thickness and umami of puffer fish soup are comparable to that of sand garlic soup.

Garlic soup is similar, but not as fragrant as sand garlic soup.

Yuhuan fish ball soup is very delicious, but it is fresh and not thick enough.

In short, the soup made with sand and garlic is very fresh and worthy of the word "incomparably fresh".

The sea anemone is a coelenterate, and its scientific name is sea anemone. Sea anemones are a large family with more than 500 species. The type of sea anemone we often eat is called a starworm-shaped sea anemone.

Sea anemones like to live on the sand. They cannot live without the sea water. Once they leave the water, they will collapse like a pile of mud within a few minutes.

Once put into the water, its barrel-shaped body squirms.

When it's in the water, it's as big as a duck egg. When it's made into crispy garlic soup, it's the concentrated essence, and its size shrinks to half the size of a spring roll.

The fresh crispy garlic soup looks a bit turbid and not refreshing, but in fact it tastes very delicious. The umami flavor enters the soup and entangles the tongue, entwines between the lips and teeth, and arouses the pleasure of the taste buds.

For those who eat this kind of soup for the first time, it will definitely be a shock, because this soup is so fresh and flavorful!

The taste of sand garlic is also special. When you take a bite, it has a crunch, which is tough but crispy.

The braised garlic in several hotels in Wenling is very delicious. Sanmen has braised garlic in braise, but I think the garlic is better cooked in soup because the taste is authentic.

Taizhou people only say that garlic is a great tonic, saying it has the effect of nourishing yin and strengthening yang, so they call it Cordyceps sinensis from the sea. Among them, garlic stewed in rice wine is the best.

When outsiders come to Taizhou to eat seafood, Taizhou residents sometimes order a crispy garlic soup.

If there are outsiders who want to know more about the situation, Taizhou people often look at each other during the dinner and refuse to say more. Of course, some people also take the opportunity to make dirty jokes.

In this way, garlic has become the most ambiguous of all seafood.

Taizhou people eat seafood in season.

Which seafood to eat in which season has a lot to say.

People on the beach say, "In the first month of the year, there are snow plums, in February, there are peach blossoms, in March, pomfret is boiled with garlic hearts, and in April, don't peel off the scales of pomfret." Indeed, whoever goes to the countryside doesn't know about "three pomfrets and four pomfrets", and pomfrets in the third month of the lunar calendar.

The taste is the most delicious.

The pomfret in the third month of the lunar calendar is the favorite of Taizhou people. The fresh pomfret is flat and wide, with a white belly like a silk bellyband, slippery and shiny.

Dogs don't like to eat fish because they dislike the many thorns, but pomfret is an exception because its meat is tender, plump and has few thorns.

Fresh pomfret is delicious, braised or steamed.