That must be steamed loach with powder. My father-in-law is menstruating, surnamed Wang, and he is a private chef. He opened a small restaurant in Hanchuan. It is said that steamed loach with powder is his unique skill.

Once I visited Menstrual Family, and she said that she would show us her father-in-law's craft.

This is a very small restaurant, as big as a breakfast shop. Moreover, he is busy alone, and the cashier of the chef and waiter is his part-time job.

The most striking thing in the shop is the steamer stacked high on the stove. The steamer is as small as a steamed bun, and it is layered one by one, almost touching the roof. There are three stoves, and there are more than ten small steamers on each stove. Each steamer is a dish. There are also steamed meat and vegetables, but most of them are steamed loach. Many diners come here to taste his special dishes. Mr. Wang Lao said that it takes about half a day to call it a day after the steamer is sold out, so if you want to eat, you have to make an appointment in advance or in advance.

Although loach is called ginseng in water, it is not widely cooked at home. The main reason is that the loach is slippery and difficult to handle, and the loach itself has a heavy earthy smell. Ingredients such as loach and eel will be delicious, but it will be difficult to swallow if they are not cooked. So I am not friendly to loach.

The loach that just came out of the cage is sprinkled with a little sesame oil and chopped green onion. This completely subverts my cognition. In order to suppress the fishy smell of loach, ordinary people usually add various seasonings such as pepper, and finally almost half a bottle of vinegar is soaked in the pot. Wang Lao's loach can see a layer of white rice flour without any irritating seasoning.

I tasted it carefully and was immediately surprised. Fresh and tender, the entrance will melt! Because rice noodles absorb the soup of loach and take away the fishy smell. People like me who are particularly sensitive to fishy smell can't smell any fishy smell. From beginning to end, with one mouth, the whole loach is left with a complete row of thorns. To tell the truth, if I didn't see it with my own eyes, I thought I was eating some high-end ingredients, such as cod. This fresh and delicious feeling is breathtaking. Anyway, everyone thought it was really delicious and had the cheek to ask for another one.

Later, after Mr. Wang died, he never ate such delicious food again. Most things made by others are similar in shape, but not in spirit. That amazing smell has been sealed in memory. I wonder if anyone has eaten Wang Lao's steamed loach? Let's remember delicious food together.