Roasted Tallaha is another fish-eating flavor of Hezhe people. The fish is strung with a stick like rice, and roasted on the fire.

Scales explode quickly when they see the fire, and they are scraped off with a piece of wood or a knife. Cut the fish that is cooked outside and tender inside into silk or slices and sprinkle with flowers.

Pepper, chopped green onion, salt and pepper are excellent dishes to go with wine. Peel the fresh fish and cut it into slices. Use this sashimi to put it in

Soak in vinegar, chives, spicy sauce, salt, monosodium glutamate and other condiments, and it will taste different. Fresh fish

Remove the meat from the fish ribs, cut it into shredded pork, then roast the fish skin with fire to remove scales and cut it into strips, and mix it with shredded potatoes, shredded kohlrabi or

Fresh vegetables, such as shredded tender cucumber, are mixed with vinegar, spicy oil, pepper, chopped green onion, garlic paste and a little sugar and salt to make seasoning.

Among zhe fishermen, it is known as the best dish in the world, and there is a saying that there is no need to make fish without stopping. Fried fish hair, fish balls of Hezhe nationality,

Delicious dishes such as mullet bones are enough to satisfy people's appetite They are also good at drying dried fish and pickled salmon, "frying fish hair."

"Similar to fish floss, especially famous.

2 Hokkaido, Japan, where the snow is beginning to fall:

Hokkaido, Japan, where the snow is beginning to fall, is silvery white and the air is fresh. At dinner, our host accompanied us to a Japanese restaurant.

Zude hotpot restaurant

This is a "harmony house" with wooden structure, bright wooden seats, windows separated by paper paste and wooden strips, and tall lanterns.

Tatami with soft light and sitting on the floor. One hot pot, one by one, was lit, and hot air began to come out of the pot, and the store suddenly floated.

Escape from the delicate smell of fish. A lady in a kimono opened a small wooden box. What a rich hot pot raw material: white.

The color is radish and tofu, and the red color is wild duck meat; The crab legs are thick, the rice cake is waxy and soft, and there are golden pumpkin pieces, and

Flammulina velutipes and large pieces of pine mill. Among them, the red salmon meat is the most eye-catching, emitting a delicious and clear fragrance.

It makes people covet without food. This is the salmon hotpot in Hokkaido. The master told me that this fish piece need not be cut with a knife, but

Tear it open by hand to cook the fresh juice in the fish. The Japanese give many delicious foods poetic names.

The fans are called "Spring Rain", the tofu is called "Silk", and the bamboo shoots are called "Son of Bamboo" ... So, there is a hot pot.

Many beautiful food names.

Take a sip of soup, it's delicious enough to make people smack out loud; Eat a piece of salmon meat, full of fragrance; Drink hot Japan again.

Sake can be described as a delicious meal of salmon hotpot. Between tasting, the host introduced to me with relish that Japan

China's hot pot diet culture is integrated with the hot pot diet culture, creating many patterns, and Japan is rich in all kinds of seafood.

Products and hot pot contents also have their own characteristics because of their different capture seasons. Generally, the northern part is represented by salmon hot pot, and the southern part.

In the Ministry, he fen hot pot is the most famous, and the Japanese "He Niu" hot pot raised in a special way and the assorted seafood hot pot,

It is a delicacy that is available everywhere.

3 Sichuan Revolution

"40 yuan is a pound, 40 practices." This is the banner of a Sichuan restaurant in Zhujiang New Town. Unexpectedly,

The protagonist turned out to be salmon! Sichuan cuisine restaurant makes salmon? Diners are worried: Sichuan salmon, will it taste worse than salmon?

Sashimi? Master Xiao, the chef of Shuxiang Family, said that cooking salmon, as long as the temperature is well mastered, can not only be maintained.

The meat is fresh and tender, and the nutrition of the fish can be guaranteed not to be lost. It is said that the hemp and spicy taste of Sichuan cuisine can just alleviate the cooked three essays.

The fishy smell.

They used a fresh salmon from the beginning to the end, from the bones to the skin, in terms of methods and materials.

In fact, it's amazing, and it can be made into a fish feast.

Boiled fish is a fine product in Sichuan cuisine, and boiled salmon is also sought after by diners. Salmon meat must be cooked in secret.

The prepared seasoning is marinated for three times, and then processed by the classic boiling method, so as to ensure the tender, smooth and original fish.

The original flavor of boiled fish is delicious. The layer of fresh pepper floating on the surface was also specially airlifted from Sichuan.

Grilled salmon skewer is a dish that tests the chef's skill. In order to ensure that salmon can be kept seven ripe when it comes to the stage.

The chefs have to calculate the time needed from the kitchen to the dining table before making a decision and making it.

One or two ripe, and then put it on the sizzling iron plate. In kebabs, there are sliced salmon, green peppers, onions and other seasonal vegetables.

Dip in traditional Chinese sauce, it's tender and delicious.

Compared with the most common Japanese salmon sashimi, what is special about Chinese salmon sashimi? It turns out that it

It is to replace other seafood sashimi with green bamboo shoots and watermelon slices to accompany the dish. Salmon sashimi is orange in color and comes with green bamboo shoots.

Eating, not only has the delicacy and freshness of salmon, but also has the freshness of green bamboo shoots, which is especially suitable for summer consumption.

4 Nanyang style

The exotic sand noodles have always been the distribution center of world cuisine. In the misty rain river bank and towering ancient trees, there is a

A Nanyang restaurant has brewed a different Southeast Asian style.

Nanyang cuisine has always paid attention to the deployment and application of sauces, so it is also called "sauce dishes". This feature is in the new school of Nanyang

The dish is played to the fullest. Sauces are all-encompassing: not only gold, curry, citronella, sour fruit and other Southeast Asian specialties.

All the appearances, even the common sauces in western food are absorbed and utilized, which adds points to the delicacy.

The application of mint cream sauce is a good example. Brew the salmon paste into fried tofu, and then order the cool mint sauce.

It has become a sweet and sour "mint jujube". Take a closer look, it turns out that the bottom is covered with mango sauce made of fresh fruit! scorching

In hot summer, this dish wins with freshness.

Wine sauce: Salmon is another masterpiece. Under the salmon block, there are side dishes such as fresh shrimp and special wine sauce, which not only

It looks beautiful and tastes unique.