Dried squid is the most famous in this province. Every year, April to August is the season of squeezing squid, and May and June is the peak season. Fishermen split the captured first-class squid (commonly known as "lock roll", scientific name squid), put them in a string, hang them, and then dry them to make dried squid. Dried squid is easy to preserve, the shelf life can reach one or two years, and it can be tasted all year round, which is Xiao's characteristic flavor.
Dried squid is not only delicious, but also rich in nutritional value. A plate of "squid vegetable head (white radish) soup" is the first choice for the banquet. This soup is also very simple: cut the dried squid into strips along the grain, put the prepared shredded white radish into clear water, cook it slowly with low fire, and then add a little monosodium glutamate and salt when the water boils, and then take it out of the pot. This soup is not only delicious, but also has the effect of sobering up and refreshing.
Squid is a neutral food, neither spicy nor cold. Whether the elderly, infants, or women in the "confinement", it is suitable to be eaten with other foods, such as red shavings and lean meat stew. If the first-class squid mother is stewed with red shavings, it will have the effect of skin care and beauty within one month. Dried squid is also a good seasoning for stew. Add a small amount of dried squid to stewed chicken, duck, ribs and other foods to make the soup stronger and sweeter. You can also barbecue directly. It is sweet and delicious, and it is an excellent banquet snack.