What's the taste of Shaxi beef with shark fin soup or watercress?
Lao Huo Yi Tang is a very distinctive hot pot in the fishing port hot pot city. It "luxuriously" uses the thick soup of shark fin pot as the bottom of hot pot, so that every ingredient can absorb the aroma of shark fin. According to Yao Jie, the proprietress, this soup base is boiled at closing time every night, and it is boiled in a vat for more than ten hours with old chicken, shark's fin, fresh pork bones, authentic Jinhua ham and yaozhu. When I opened the lid at noon the next day, the aroma was overflowing and very attractive.
The bottom of the shark fin soup pot served on the table is rich and opaque, and the color is yellow, because there are many kinds of fleshy soup materials mixed together, which smells very fragrant. When the soup reaches the lips, it has tasted the fragrance of wings for a while before entering the mouth. After a sip, I found that it was rich in flavor.
Speaking of shark fin soup, you can't help washing it with shark fin. This is the real taste. According to Sister Yao, shark's fin should be cooked for about ten minutes before eating. When the shark fin is fresh and tender, the taste and taste are first-class. We scooped up shark's fin and soup together and sucked them into our mouths. Half of them were fragrant soup and the other half were refreshing wings. After swallowing the soup, we feel that the fragrance of the soup still lingers in the mouth and nose. Eating the hot pot wings of this kind of wing soup in summer and adding some Zhejiang vinegar will greatly increase your appetite.
According to Sister Yao's recommendation, besides shark's fin, shark's fin soup is the best way to rinse beef and reservoir bighead carp. Beef is fresh shaxi beef, which can be eaten after being cut into thin slices and soup. The freshness of beef itself matches the aroma of chicken wing soup very well. On the whole end of bighead carp, the selected fish are all old fish from Xijiang River or Jinzhong Reservoir, usually one or two years old. Some gourmets like to cook the whole fish head in soup. After the fish head is cooked, the soup will penetrate into the fish head. It's really fresh and smooth fish head thick fin soup, which is very exciting.
Refreshing soybean milk can clear away heat and relieve summer heat.
If some people say that it is easy to get angry when playing hot pot in summer, Fishing Port Hot Pot City has specially added a best partner for shark fin soup hot pot-the bottom of cold soybean milk pot. According to reports, the bottom of this soybean milk pot can clear away heat and relieve summer heat, especially the red dates and medlar are added to the bottom of the soybean milk pot, which is especially suitable for women to eat.
"We freshly squeeze out soybean milk every day without adding any salt and sugar, so it tastes light, but it is very fragrant." Sister Yao said. Scoop up soybean milk and taste it. I feel the tenderness, smoothness and freshness of soybean milk overflow.
According to the tender and smooth bottom of soybean milk pot, rinsing chicken is naturally the best. Order a salad chicken, put all the chicken into soybean milk, bite it when serving, the chicken skin is refreshing, the chicken is tender and smooth, and the chicken is light and has a bean smell.
Food tips
◎ Shark's fin soup base 15 yuan, soybean milk base and other complaints 10 yuan (except shark's fin soup base). Shark fin is also worth eating, 268 yuan/kg; Xijiang fish is 18 yuan/kg, and reservoir fish is 10 yuan/kg.
◎ Wing soup is rationed every day, and it is gone when it is sold out.
◎ If you want to eat other non-hot pot dishes, recommend a fried egg with fish intestines, chopped with the fish intestines of bighead carp, which is very delicious. The price is not expensive either, 15 yuan/box. The authentic Shandun goose made by the master is also very good. You can eat it immediately or make it yourself in the form of hot pot, 75 yuan/only.