This is where Shanshan and her three girls love life, photography, travel and food.

Fish is a very common ingredient on the Chinese dining table. Different regions have different cooking methods for fish, such as boiled fish, steamed fish, grilled fish, braised fish, sweet and sour fish, fried fish...etc., different cooking methods

Methods, in addition to reflecting local characteristics, will also reflect local history and culture.

Recently, Shanshan and her three girls traveled to the Chaoshan area and tasted a local "fish" special way of eating: fish rice. If you have never heard of or eaten "fish rice", you may misunderstand that "fish rice" means "fish rice".

It is actually a misunderstanding that "fish and rice" are a meal together. So, what is the real "fish rice"? When traveling in the Chaoshan area, the three girls Shanshan walked into the local area just like they did in previous trips.

The "freshest" place: the vegetable market, where I got to know Chaoshan's "fish rice". Fish rice is actually fish, cooked with fresh sea water or salt water. Chaoshan calls this fish rice, which means "fish rice".

The meaning of "fish as rice" is to cook fish like cooking and eat fish like eating. It elevates "fish" to the same important status as "rice" and expresses the "sea" culture of Chaoshan area. So, fish rice is

What does it look like? When Shanshan and her three girls were wandering around the local wet markets in Chaoshan, they could see stalls selling "fish rice" in front of these stalls.

A small bamboo basket. The bottom of the small bamboo basket is covered with a thin layer of coarse salt. Fish are placed on top of the salt. Different baskets contain different fish, including Balang fish, Wutou fish, Naga fish, red fish, and three-dimensional fish.

There are fish, parrot fish, saury, and some stalls also have shrimps and squids... If you look closely at the fish in the basket, you can see that the fish tails are placed in the middle, and the fish heads are on the edge, in order.

It looks very good when they are lined up, and the three girls Shanshan want to taste it. The Chaozhou area is located at the "end of the province" and is very remote. There is little land and many people. Historically, the rice produced is not enough.

In the past, rice was very precious in the Chaoshan area, but most Chaoshan people live by the sea. The local area is rich in seafood and they eat close to the sea, so eating seafood is a common thing. When a large number of fish are caught, it is not easy.

After being sold to far away places, Chaoshan fishermen tried to figure out how to keep the fish fresh, so they came up with the idea of ??making "fish rice". Initially, the fishermen sorted the fish after catching and cooked the fish directly in sea water.

, there is no need to add seasonings, and it can be eaten directly as rice. This method is simple and crude, and preserves the freshness of the fish to the greatest extent. It can not only satisfy hunger, but also facilitate storage. The fish rice will produce excess fish rice.

It can be transported to other places and sold to earn income. It can be seen that fish rice is as important as rice. This is also due to environmental reasons. As time goes by, fish rice gradually becomes a part of Chaoshan food culture.

How is it made? Chaoshan people mostly follow the method of "one fresh, two cooked, three dried, four salted and five pickled" to make fish rice. The first step is to choose the fish.

These fish do not have their bodies broken, scales or gills removed, and they are rinsed with clean water and sorted. Put the washed and processed fish into salt water and soak them for 20 minutes; in the second step, use a special bamboo basket to hold the fish, each

After placing a fish, sprinkle a layer of salt on the fish, then place another fish in a crosswise manner, sprinkle salt again, put the fish tail in the middle and the head on the edge, so that the fish soup can penetrate into the fish when cooking.

Make the fish evenly heated; The third step is to place the bamboo basket filled with fish on the hanger, use a hanging hook to sink the hanger in boiling salt water, cook on high heat for 15 minutes and then take it out, then remove the fish from the pot.

Pour salt water or re-boiled pure salt water on the fish surface to remove impurities; the fourth step is to tilt the fish rice and bamboo basket on a stainless steel rack in a ventilated place for 4 hours to let the fish in the basket dry.

The soup flows out.

After drying, the delicious fish rice is ready.

The traditional fish rice in the Chaoshan area is fresh and cheap fish. Because these fish are caught in large quantities, it is not easy to sell them. They can only be made into fish rice and sold to further places.

However, with the improvement of people's living standards, some restaurants will make fish rice from high-end fish such as star spot and sumei, which greatly enriches the "fish rice" experience.

Fish meat cooked in sea water or salt water brings out the "freshness" of the fish to the fullest, forming a unique freshness and sweetness.