How to make British food, fish and chips?

British food seems to have a mediocre reputation in the world, especially in France across the English Channel, which often sneers at British food. In fact, among the "50 Best Restaurants in the World" announced by the authoritative gourmet magazine, 14 of them are in the UK, and 11 of them are in London. Delicious meals from all over the world gather in London, which is more lively than a gorgeous fashion show.

Fish and chips, a national delicacy not to be missed

When I was studying English in junior high school, there was a text about the national quintessence of British food - fish and chips. It's authentic British fast food, you can eat in or take out with a newspaper. The strange food combination of fish and chips is a bit like China's fried stinky tofu. People who like it flock to it, but people who don't like it stay away.

Now that you are in the UK, I advise you not to miss this national dish. You can fill your stomach with 3 to 4 pounds, which is quite a grassroots food. Fried fish is actually equivalent to Shanghai’s “noodle fish”. Roll the fish in the batter and put it in the frying pan. Most of them can be dipped in salt or vinegar. If you add 50 pence, you can also ask for a dish of curry to season it. The fish meat is tender and steamy, and the golden dough shell on the outside is even more crispy. Next to the two fishes was a large portion of potatoes, each of which was as thick as a thumb and also had a beautiful golden light. It tastes crispy on the outside and glutinous on the inside. When I eat it while reading the newspaper, I often finish a pile of potatoes while my fingers are still groping on the plate.

Fish and chip shops are all over the UK. In addition to these two items, they also sell fried sausages, fried mushrooms and schnitzel. They are fried to a great extent and are so lively! As for potatoes, there is another way to eat them - roast them. Huge roasted potatoes are displayed in the food cabinet. Choose one. The man picked it out, made a cross on the potato with a sharp knife, and added butter and salt to the "wound" of the potato. You choose a salad, and the waiter skillfully adds it to the cross. Suddenly, a plain baked potato looks like a crouching tiger, hidden dragon. This rich potato usually costs ￡2, and even those with a small appetite won't be able to finish it in one meal.

The Fat Duck Restaurant adds a blank space to your belly

Take a 40-minute train from London Paddington Station to Manden Head in the Thames Valley, and then take a 5-minute taxi ride. The Fat Duck restaurant can be found. The restaurant, full of British quiet country feel, is quietly hidden on the right side of the Hinds Head Hotel between the towns of Manden Head and Bray. The Fat Duck restaurant in London is not Quanjude. It neither roasts nor boils duck. Instead, it serves some creative dishes that you have never tasted before.

According to the philosophy of the owner, Fat Duck’s purpose is to provide the most comfortable and surprising experience for each diner’s 10,000 taste buds and all other senses. As soon as you step into the door of Fat Duck, a waiter who looks like a fashion model will take over your clothes. The good thing about this restaurant is that you don’t need to wear fancy clothes to enter this world-ranked restaurant, which undoubtedly adds a bit of approachability to Fat Duck.

Every dish here is carefully designed and creatively designed by the owner. Take the most unique experience package as an example. Two tin cans were handed over, one can of nitrogen, and one can of a mixture of aperitif, orange juice and green tea. Take a silver spoon, pour the mixed liquid on it, add a layer of nitrogen on top of the mixed liquid, and put it into your mouth. Suddenly, there will be a "whistle" sound on your tongue and a cool feeling. According to the waiter, the purpose of this dish is to clear the mouth and give the tongue a bath to ensure that the delicious food is not disturbed later.

The next dishes are so exquisitely crafted that you can’t bear to touch your knife and fork. The oysters stand on the plate like cliffs on the seaside, the mustard ice cream is so cold and spicy that I almost sneeze, the dishes such as quail jelly mixed with lobster sauce, snail wheat porridge, and crape myrtle ham, just hearing the names will make people think. Of course, after finishing this elaborate meal, you have to be careful when paying the bill, as more than 400 pounds will be transferred. I patted my stomach but it seemed like I wasn’t full yet. This is also the effect that Fat Duck Restaurant pursues. It just wants to eat well, not to be full. Just like traditional Chinese painting, you also need to pay attention to leaving white space in order to be meaningful.