Stone fish
China's south of the Yangtze River, the land of plenty, and Hunan's famous dish stone fish, as a feature of Hunan cuisine, have a unique production method. It is cooked in a granite-chiseled double-ear pot, and with all kinds of ingredients and nourishing medicinal materials, after a complicated cooking process, stone fish was born. This fish is delicious and has a unique flavor, which makes you memorable.
lees fish
Coming northward, a generation of characteristic distiller's grains fish in Poyang Lake, Jiangxi Province, is famous at home and abroad. The name of this fish is sure to be accompanied by wine. Yes, this fish does not take off the wine tank, and it is carefully made. Choose half a catty of grass carp to marinate and dry until it is half dry, put it in a sealed rice jar, take it out after more than ten days, or steam or boil it with the wine tank.
The delicacy of this fish lies in the fact that the wine and rice wine are older, and it permeates into the fish. The fish is jujube red, bright in color, thick in fish flavor, delicate and smooth in the mouth, and fragrant with wine. The essential taste of the fish begins to sublimate after a certain period of time, and even with the wine trough and red pickled pepper, it tastes drunk, so that you can enjoy the beauty of fish flavor.
Cinnamomum cassia
Walking through Jiangxi and coming to Anhui, you have to say the famous osmanthus fish. There is a saying in Anhui about this fish. Without this dish in the restaurant, it is basically considered not authentic. The delicacy of this fish lies in salting, and there is a scale between the length of salting time and the amount of salt. Its accuracy determines the taste.
In addition, choosing fish is also the most important thing. March and April are the time when mandarin fish are fat, so if you want to taste this dish, it must be after April. Don't miss the opportunity! This fish tastes mellow and layered. It smells a little smelly at first, but it smells good when you try it. The pickled fish is white, tender and smooth, moist and jade-like, compact and elastic, with a unique aroma that will make you unforgettable in this life.
Jumping carp
China, with its vast territory and abundant resources, is also ingenious in its fish practices. Chaoshan fish rice, with fish as its meal, is delicious. The famous dish with Hangzhou flavor, West Lake vinegar fish, is not to be outdone. The cooked fish is delicate and tender, moderately sweet and sour, but not greasy, with crab flavor, which is deeply loved by the broad masses of people. The characteristics of Tianjin cuisine in the north-the jumping carp, are characterized by crispy scales, fresh and tender meat, and great acidity and sweetness. When tasting, fish scales, fish skins and fish make a crisp sound in the mouth at the same time, and the fish bones are crisp, but they still keep the fish delicious, and the sour and sweet taste makes people appetite.
Speaking of which, I'm sure you can't wait to plan your trip and buy a ticket. The local characteristics are pregnant with different customs. You can go to the local area to taste it according to your own taste, whether it is cooking or frying, it will definitely satisfy you! Life needs leisure and a sense of ritual.