Edible. So the highest level, also eat to roast goose level.
Eating "postmodern" seafood in Beijing
They are always synonymous with temptation and gluttony. They are enchanting in appearance, full of sensual texture in taste, and the scene is basically dominated by luxurious water tanks. Therefore, in Beijing, a place where there is basically no seafood, the subtext of "eating seafood" in the early years was luxury and status. It doesn't matter whether it is delicious or not. The key is to be "vigorous".
Seafood around the 1980s is always vigorous in my memory, and it must be transported by air, but it can't be traded from Hongqiao market. The dining room looks like fringed curtains and soft walls, which are very Guangdong and Hong Kong.
Nowadays, Beijing has experienced round after round of fashionable dishes. Seafood is no longer so full of symbolic words. People begin to realize that it is a dish with rich nutrition and delicious food. As a result, seafood has become humanized in Beijing, and various interesting restaurants have appeared. With the concept of design, unique Beijing culture has begun to be displayed in restaurants. People finally find that restaurants are places where modern design art can be displayed, and seafood has begun to be "postmodern" in Beijing. At the same time, there are still small facades in the night market, friendly bosses, shy working girls, seafood restaurants with prices that everyone likes but tastes very good.
The belly is full of all kinds of seafood, and their beauty builds a beautiful home in the brain-the roof of lobster, the wall of conch, the carpet of shell, the sofa of sea urchin ... the home of seafood.
Shun feng seafood restaurant
Specially recommended:
Baked crayfish: It may be difficult to pick the meat from raw crayfish, and it may be a waste. Anyway, crayfish don't eat sashimi. The most common thing to eat is steamed or baked crayfish, which is seasoned into the meat. The lobster with open edges has bright red skin and white meat, which looks very appetizing and tastes delicious. However, there is also a very primitive practice, that is, "roasting", which only needs to add some salt to taste and taste more seafood.
Japanese frozen abalone: abalone, if dried, a good abalone must be no less than 500 yuan. Fresh abalone is much cheaper. The price of new abalone in the restaurant is about a catty in 300 yuan. Slicing fresh abalone and washing it in a pot is delicious. There is such a way to eat it in Beijing Asen Abalone Museum. Sliced abalone, seasoned with Japanese sauce and cooked, and then cooled, Japanese frozen abalone is a characteristic of Shunfeng, which is very trendy and delicious.
Stir-fried snails in Malaysia: Countries and regions near the sea are good at cooking seafood, and they are good at combining the taste of their own national habits with seafood to cook familiar, innovative and delicious dishes. For us, we must have the spirit of "takenism". Take the Malay seasoning-curry and fragrant leaves fried with rattle chips, which are very Malay, but for "Dahan", the taste is very fresh.
Pearl from clam shells: Scallops are beautiful princesses in shellfish. All kinds of seafood restaurants like to cook scallops, and diners enjoy it. Shun feng's Haber's dish of returning pearls is classic in meaning. Cut the scallop meat into cubes, stir-fry it with green beans, diced ham and corn kernels, put the shell on one side of the plate with its mouth open, and sprinkle the fried gold and silver kernels inside and outside, so as to return the pearl to the clam shell. Sounds delicious.
Elephant pulling across the bridge: I don't like elephant pulling very much. Looking at its long nose, I always feel very hairy. However, eating is another matter. Wash the elephants, cut them into pieces as clean as snow, cook them in the prepared broth, call them crossing the bridge, and then dip them in the juice. Elephant stalks are crisp, chewy and have no greasy taste. They are very enjoyable to eat.
Gourmet places: People who seldom go to shun feng for dinner, but those who go to shun feng for dinner are often "big shots" who drive big Ben and BMW. Small people like us don't want to eat shun feng with their salaries. At work on weekdays, I was lucky enough to enjoy its delicacies because several cocktail parties were chosen in shun feng Restaurant.
Shun feng Restaurant is really the big cell phone in Beijing Seafood Restaurant. Founded in 1989, it is one of the top ten catering enterprises in China. Shun feng is a three-high restaurant in Beijing ―― high-grade decoration, high-grade service and high-priced dishes. However, if you want to be a modern gourmet, I still think he should go to shun feng to eat more, just because his dishes are outstanding.
If there is something missing in the food culture of Chinese food, it belongs to seafood. Historical civilization originated in the Central Plains, and there is no sea in the Central Plains, so the food culture must be a big category without seafood. The food culture in the middle and lower reaches of the Yangtze River is very developed, and it is only limited to river and lake fresh products. South Guangdong, which is near the sea, has a history of eating seafood, but it lacks a profound food culture, and only some dry goods have developed. Until today, the development of transportation has promoted the spread of seafood culture in China. Therefore, seafood culture in diet is a new topic.
Shun feng Restaurant is not an "old brand", but it is the original restaurant that deals in seafood. In more than ten years' development and operation, they have combined the methods of cooking seafood in southern China with the tastes of northerners, and also integrated the methods of cooking vegetables in China and the West, creating many seafood dishes. If you want to be a modern gourmet, and want to know about seafood, a new food culture, you should go to shun feng to find your feelings.
Restaurant address: No.0/6, East Third Ring Road North, Chaoyang District.
The wall of conch
There are many kinds of snails, with seven shapes and eight shapes, various shapes and colors. Decorate the wall, flame red, deep blue, dreamy purple ... In short, there are all kinds of colors and shapes.
However, the snails served to the guests in restaurants are not very rich. The common snails are rattlesnakes, flower snails, oil snails, fragrant snails, mango snails, etc. The eating methods are not novel, such as boiled, XO sauce fried, celery lily fried, black bean sauce fried, ginger onion fried, and so on.
Chaojiang fishing port
Specially recommended:
Japanese-style frozen rattlesnake: choose the small rattlesnake, which is very tender. Wash, cut out the snail meat, remove the black part of the tail, put it back in the snail shell, cook it with boiling water, and freeze it with ice water for 3 hours. Add sake, soy sauce, fish sauce, chicken essence and wood fish powder to make juice, add ice-salted snail meat, and dip in some Japanese soy sauce and mustard when serving. The taste is extremely fresh and refreshing, and it is said that it also has the function of beauty.
Flaming snail: marinate the snail with fish sauce and chicken powder, put special utensils on the plate, add spirit Erguotou wine, and light the wine when serving, which is the flame snail. When the wine is burned out, the small flower pot is cooked after absorbing the fragrance of the wine, and it is eaten with the secret hot and sour sauce, which tastes very special.
Food Place: Located by the North Fourth Ring Road, Chaojiang Fishing Port covers an area of more than 3,000 square meters, with a business area of nearly 1500 square meters. It has a hall and 16 VIP rooms, which can accommodate 400 people to eat at the same time. The restaurant mainly deals in seafood, mainly promoting Chaozhou and Cantonese cuisine.
Although this time I came to Jiang Restaurant for seafood, I can not only eat all kinds of delicious little seafood dishes, but I have to mention one of its non-seafood dishes: crispy chicken with foie gras. Wash the chickens, sprinkle them with crispy water, hang them dry, and fry them in oil pan until golden brown. The foie gras and pig skin are smashed with a blender, seasoned, steamed in a square basin and frozen in a freezer. Cut the chicken slices into Japanese characters, cut the steamed bread into the same size as the chicken slices and fry them until crispy. The chicken slices and steamed bread slices are eaten together with the dried goose, which is loose and crispy. It is a classic Chinese-French combination dish.
Restaurant address: Zhixin East Road 14, Haidian District
Shell carpet
Now there are fitness areas in the community, among which pebbles are common, and many people walk on them, which is said to cure diseases. How avant-garde it would be if those beautiful shells were cut open and colorful embedded on the floor of their own homes, or if they were made into carpets and put in the bedroom, they would be beautiful and could be used for fitness.
My husband loves to eat all kinds of small shells. Razor clam, tender and full meat, stir-fried spicy, very delicious; Flower nail and green nail are only fried with dried peppers, without salt, which tastes fragrant and fresh; Oysters must be eaten raw, and they always spare no effort to open their closed shells, add lime and swallow them, and keep calling them fresh.
Xisha islands seafood restaurant
Specially recommended:
XO sauce explodes the small flower shell: the meat of the small shell is very delicious. After frying, the shell will naturally open when heated, and the seasoning will be thorough. When eating, there is no trouble of peeling and shelling. Therefore, most men like them to cook side dishes with wine, which tastes delicious. They can eat as much as they want, and they will never get bloated. XO sauce explodes the flower shell, which is a unique seasoning-XO seafood sauce and a delicious shell-flower shell. It certainly tastes good together.
Aloe Seafood Soup: Aloe cosmetics and aloe delicacies became hot items after aloe was discovered for its beauty effect. After eating some aloe dishes, most of them are not delicious. Aloe is tasteless, and it is not fragrant when used for cooking. The taste is slippery and it tastes strange. However, aloe vera and seafood are paired with soup, and it feels unusual. When the soup inhales the gum rich in aloe, it becomes sticky. After the seafood is cooked, it is slightly soft and tender, and the taste of aloe is intertwined, which has the feeling of learning from each other's strengths. Aloe will not mess up the soup, which also keeps the seafood soup delicious, and adds some psychological effects of beauty more or less.
Steamed goose egg with garlic vermicelli: Goose egg is a kind of shell, which doesn't look very beautiful, because it looks round and looks like goose egg. It is a kind of high-grade shellfish in small shells. It is large and round, looks simple and honest, and the meat is still full. The general practice is to steam garlic vermicelli and soy sauce, and the taste is very fresh and tender. I've also seen a practice in Jin Yue seafood restaurant: honey beans, dried pork and goose eggs. Honey beans, that is, green beans in the south, are fragrant and smoked. Pigs are a kind of meat pieces made by seasoning minced pork, and goose eggs are sliced and fried. The dishes are very new, but I feel that the side dishes are too distinctive and lose the original taste of seafood.
Delicious place: Go south from the intersection of Tibet Building in the North Fourth Ring Road, and you can see the sign of Xisha Islands restaurant. Restaurants offer metapenaeus ensis free food all year round, not only free food, but also two ways, boiled or spicy fried. And all kinds of little seafood prices are also very cheap. As a result, although the restaurant is located in the deep alley of the community, there are still many people patronizing it.
It is called Xisha Islands, because there is a specialty here-Xisha dried fish, but other seafood comes from all corners of the country. The practice is not new, but the variety of seafood in seafood restaurants is still very rich, the price is not high, and the cooking is delicious. If shun feng and great white shark seafood restaurants are all places for business banquets, Xisha Islands can be regarded as a good place for friends and relatives to have dinner.
Sea urchin's sofa
The sea urchin is full of thorns, but when the shell is opened, it becomes so soft and slippery. Like the appearance of sea urchin, as long as its hard thorns are removed, it must be the softest sofa in the world, and its shape is also very innovative.
Yangtze seafood city
Specially recommended:
Sea urchin steamed egg: Many people are obsessed with eating sea urchin raw, but I don't know why, I always feel that it is a little fishy and refuse to accept its raw products. Once upon a time, I ate the soup made of sea urchin in a Dalian seafood restaurant. There was no fishy smell and it was very delicious. Later, because of the road reconstruction, I lost the restaurant and never had that delicious sea urchin soup again. Nowadays, restaurants like to steam eggs with sea urchin. I didn't like eggs all my life, but after eating Japanese seafood egg soup and steamed egg soup with starfish, I felt that steamed egg with seafood was really a delicious and affordable dish, and I accepted this steamed egg with sea urchin very gladly.
Steamed scallops with gold and silver vermicelli: Cantonese people are very economical and don't even let go of eating. Often make the name of the dish very rich. For example, steamed scallops with gold and silver vermicelli, gold is fried garlic, and silver is uncooked garlic. At first glance, I really feel that things like gold and pearls have been steamed into the dish. Although the taste is not very special, businessmen are all looking for luck, and naturally they are willing to accept this blessing of "getting rich".
Spicy fried razor clam: razor clam is really the most mediocre and lowest-grade variety in seafood. However, the king of the scorpion is different, because it is "big and big" before it can be king. In terms of its taste, it is almost the same. Compared with other restaurants, the spicy fried clams in Changjiang Seafood City are not much different in taste, but the frying method is different. Stir-fry the meat and shell separately, put the shell at the bottom of the plate, and put the meat neatly on it, so you don't have to turn it over in the plate when you eat, which makes the seat uncomfortable.
Food Place: Changjiang Seafood City is a branch of Guangdong Changjiang Group Corporation. In 1997, it opened its first branch-Changjiang Restaurant in Beijing, and in 2000, it opened its second branch-Changjiang Seafood City.
Yangtze River Seafood City is located on the second floor of Anzhen Building in the southeast corner of Anzhen Bridge in the North Third Ring Road, with a business area of 960 square meters, which can accommodate 400 people at the same time. The restaurant mainly deals in Cantonese cuisine and seafood, supplemented by special home cooking. There are not only seafood abalone brewed by traditional methods, but also nourishing and healthy green food, such as wild vegetables, wild mushrooms and other special dishes. The restaurant specially recommends business dishes: braised large group of wings, abalone sauce with Liaoshen goose, secret casserole with abalone, stewed official swallow with apricot juice, and stewed chinese forest frog paste with papaya. (Text/Huo Yan)
Wanlongzhou seafood restaurant
Grilled oyster with charcoal: Grilled oyster with charcoal originated in Shantou, Guangdong Province, and it is a way of eating handed down by the ancestors along the coast. It is said that eating roasted oyster before going out to sea can strengthen the body and resist the cold at sea. In fact, the nutrition of the stone oyster is recorded in Compendium of Materia Medica: the stone oyster (oyster) "smells sweet and nontoxic, cooks, cures deficiency, and adjusts the middle ... It is delicious to roast, which makes people fine skin and beautiful color." Japanese ancient books also record that the stone oyster is "sweet and non-toxic, which can remove heat from the spleen and stomach, relieve sweating, quench thirst, relieve hangover, nourish yin and nourish blood, and make the skin delicate after eating for a long time." The beauty function of the stone oyster comes from its nutrients such as protein, sugar, unsaturated fatty acids, vitamins and trace elements such as zinc, copper, iodine and selenium. They can not only nourish and strengthen the body, but also have a health care effect on the skin. Diners admire "Wanlongzhou"' s grilled oyster, which is "a big meat and fat, delicious, exciting and exciting".
"Wanlongzhou" not only launched grilled oyster, but also launched "Shantou Fishermen's Seaside Roasting Series", such as roasted garlic, roasted ginger and French cheese oil, which can roast scallops, crayfish, mussels and other seafood products. These baked goods are all processed and baked on site with top-grade smokeless charcoal and special baking materials.
Gourmet Place: Wanlongzhou Seafood Restaurant Asian Games Village Branch is located in the Asian Games Village business circle, one of the three key business circles in Beijing. It is located on the roadside of the North Fourth Ring Road of the Asian Games Village, on the 2nd floor of Minmetals Building 1 and next to Sinochem Building, Tibet Building and Anhui Building. It is 500m away from anhui bridge, the Asian Games Village. There are many buses, such as 108, 358, 328 and 18, which are convenient for transportation. Passing by the door, you can drive 500m east of the Asian Games Village Bridge to the newly-built Huidong New Bridge, and you can get there. The store has sufficient parking spaces and can park at the same time1.
Tanggong seafood Fang
Pigeons in Shatian: Pigeons in the Tang Palace are famous for their crispy outside and tender inside, and their meat is soft and juicy. As for why it is so delicious, Mr. Lin mysteriously told me that they used a secret brine in the production of young pigeons, but he refused to disclose more about this mysterious brine on the grounds of trade secrets. It's just that once this brine is prepared, it will be used for a long time, like a century-old soup with some dishes. Such a good squab only needs 18 yuan.
Braised shark's fin: Not only does it taste good, but thick soup is also a part that customers value very much. The soup of braised shark's fin in Tang Palace is famous for its freshness and consistency. Even Jinhua ham, the ingredient in the soup, is carefully chosen. Ham must take 3 to 5 years, and the quality of ham can be known by an experienced chef poking it in with chopsticks and then taking it out to smell it. The good Jinhua ham will have a fragrance when you poke and smoke chopsticks, while the bad one will have a salty fish taste, and the effect will be very different.
Food Place: Tanggong Seafood Restaurant belongs to Hong Kong Meigao Group, which has eight hotels in Beijing, Shanghai and Shenzhen respectively. Except for Fucheng Seafood in Beijing Minzu Palace Hotel and a shop specializing in Japanese cuisine in Shenzhen, the other six restaurants all take Tanggong as the unified font size and specialize in Cantonese seafood. General Manager Lin said that the reputation of Tang Palace in Beijing Cantonese cuisine circle, which was opened in Xinqiao Hotel for three years, was formed by word of mouth among the guests, and some of them were old customers of Fucheng seafood in the former National Palace.
Tanggong Seafood Restaurant is located on the third floor of Xinqiao Hotel, No.2 Dongjiaomin Lane.