Eel is not only a delicacy in Suzhou, but also a unique flavor in the entire Jiangnan region. It is said that in the early years, there was a whole eel banquet in the south, with dozens of dishes all based on eel, and it tasted delicious They have completely different tastes and textures, but the most famous among them is undoubtedly the fried eel paste. After the eel paste is ready, put it into a plate. When you pour hot oil on it, you will hear a crackling sound in the plate. This is the origin of "sounding oil". This dish is delicious because the winter bamboo shoots are crisp and refreshing, the eel segments are elastic, and the flavors of soy sauce and eel are blended together. After the pepper and minced garlic are added, the aroma is very rich, and it is absolutely perfect with wine and rice. Thumbs up.

You can find eel paste in Huaiyang and local time-honored restaurants in Beijing. However, although it is the same dish, due to the different traditions of the restaurant, the taste is not exactly the same. , it can be said that each company has its own clever tricks. Take Yuhuatai, Tongchunyuan and Weiweizhai as three time-honored brands. Yuhuatai once participated in the first banquet of the founding of the People's Republic of China in 1949 and has always adhered to the standards of Huaiyang cuisine for state banquets. Therefore, its oil eel paste is not biased. It has a moderate taste and is easily accepted by the public.

Although Tongchunyuan specializes in Suxi cuisine, it has been deeply influenced by Shandong cuisine since entering Beijing in 1930. There is more pepper in the eel paste, which is spicier and has a thicker taste; the most different thing is the delicious vegetarian food. , this is a time-honored Shanghai brand that was transferred to Beijing by Premier Zhou in 1958. According to the tradition of local Shanghai cuisine, eel paste naturally contains sugar, and the taste is sweet. Every time I eat its fried eel paste, I feel Everyone will think of the scene of a soy sauce bottle in one hand and a sugar jar in the other, thick oil red sauce