I've been thinking about this problem for a long time. There is no shortage of good things to eat and want to eat on the food list, but few people feel that "there are thousands of people looking for him". The food that can be called "amazing" needs to meet the surprise experience of "it can still be eaten like this" in addition to the matching of ingredients and cooking.

As a native of the inland, what I think is impressive is the experience of eating seafood when I travel to New Zealand with my family.

Although seafood from New Zealand is not uncommon in high-end restaurants in China, I naturally can't even think about all kinds of seafood I caught when I was a child.

after consulting a lot of information, we chose Kaikula sea fishing and tried to catch a Crafish. Although they are talking about crayfish, they are actually not the kind of small freshwater lobsters that we eat in summer, but the big New Zealand Neosaurus.

Our group "fished" eight lobsters, each of which was alive and well. Finally, we put back three and selected five male lobsters with suitable heads to take back.

New Zealand Niulong is actually the same species as monster hunter, South Australia. Thanks to the unique natural environment and cold water characteristics of Kaikula waters, the lobster produced here is fat and plump, with no fishy smell, but full of freshness and sweetness.

The lobster just caught is dark red, and its feet are really golden yellow, which is very beautiful.

We found a processing restaurant and chose the simplest method: cheese baking and baking. Although the cooking method is simple, and no chef personally comes to the table to explain the cooking techniques, it's worth it to watch the fruits of one's labor turn into Chinese food on the plate.

The experience of eating lobster in New Zealand was absolutely amazing. The unique sweetness of seafood filled the whole mouth, and the shrimp with tight Q-bomb made people want to chew it carefully. Although I didn't pay much attention to the choice of processing restaurant, I tasted this tender and chewy taste.

Fresh fish, with the salty smell of sea water, will be brought into full play when cooked immediately. At that moment, I understood that many people think that to pursue the beauty of an ingredient, we need to go to the local area to taste the freshly cooked food for the first time.

I have experienced this process of fishing by myself in New Zealand, and the taste of lobster is really different from sitting in an inland restaurant waiting for food.

here's the key point: the opening mode of New Zealand Neosaurus must be sea fishing, sea fishing and sea fishing!

(In the restaurant, I specially asked the chef to show me the appearance of the shrimp meat before cooking. The chef showed me that the shrimp meat was transparent and shiny, and the doodle felt very tight. I regretted not sashimi, mainly because my mother didn't like raw food very much, but I always had to leave some regrets to provide reasons for coming next time)

Think about it carefully, it's not just this time that I was shocked by the taste of seafood.

In addition to this New Zealand sea fishing for Neosaurus, when I tasted the red hairy crab in Hokkaido for the first time, I still remember the delicate and sweet feeling. It is true that it is said that marine products are better in cold water areas.

In fact, there is no shortage of high-quality seafood in China, but some seafood is always almost interesting. Because of the good sea area, especially the less polluted estuary, the quality of seafood is the best. Like Kaikula, a sea area near the South Pole, where biodiversity and water quality are extremely strictly protected, lobsters naturally can easily become high-end species in shrimp.

Good productive waters are hard to find, and fishing in person is the highlight of a rare experience for seafood lovers. The seafood salvaged by yourself has a magical emotional blessing, which makes the taste more profound.

Because I'm planning a trip to Hawaii next year recently, I talked to my friends about this impressive sea fishing. He immediately recommended a very popular food program "Gourmet Hunter" to me, saying that after watching it, I would want to go to New Zealand again-because in the program, lobsters can put on diving suits themselves and be ocean hunters to catch it!

I am so regretful that I almost paid for a plane ticket at once. Besides lobsters, I can also choose from pieces of black abalone in the rocks. Poor thing, I was young when I went there. I really didn't know anything about the world.

Seafood lovers highly recommend watching this program, which can not only watch the "hunting" game of top marine ingredients in New Zealand, but also watch the live cooking. Among them, Wei Han's method of cooking mussels, in fact, I have done this several times when I was gathering with friends in Hong Kong before, but we all used frozen goods. After they catch Qingkou, they pour a bottle of white wine directly. The original and fresh taste of wild fresh Qingkou is enviable.

after watching the program, I began to feel a little confused about whether to brush New Zealand or go to Hawaii next year, but the form should be certain. This time, I have to take it back to airbnb to cook it myself, which will definitely be more interesting than looking for a restaurant to process it.