Fish, accompanied by human beings for more than 5,000 years, has formed an indissoluble bond with human beings, and has also become an extremely important option in the daily menu of eating goods: crucian carp, carp, silver carp, eel, and various local dishes mainly based on fish. There is always a taste that you like. There is a long history of eating fish all over China, and your hometown must have the most authentic "fish" taste.
Sichuan style fish with Chinese sauerkraut
Fish with pickled vegetables, also known as fish in sour soup, is pickled with vegetables in early winter, stored in a big jar, and can be eaten until next summer. In addition, grass carp is the main ingredient, and it tastes sour and delicious. It is a classic dish from Bashu area. There are different opinions about its historical origin, which has been unable to be verified so far. Its nationwide popularity began in the 1990s, and it has a place in restaurants of all sizes, and it is one of the pioneers of Chongqing Jianghu cuisine.
Wanzhou grilled fish
The origin of grilled fish is generally considered to be Wuxi County, Chongqing, and it was later carried forward by Wanzhou. In the process of spreading, three cooking techniques, such as pickling, roasting and stewing, were combined. Fully learn from the characteristics of traditional Chongqing cuisine and Chongqing hot pot materials, from a single spicy taste to a variety of flavors such as home cooking and green pepper. Its "side dishes" can also be chosen according to local conditions. No matter which city it lands in, it can be integrated with the local vegetables and staple foods. Nowadays, grilled fish shops have blossomed everywhere in cities all over the country.
Hunan duojiao fish head
Taking the "delicious" fish head and the "spicy" chopped pepper as a whole, the hot red chopped pepper covered the white and tender fish head meat, braving the hot and fragrant aroma. In the steaming method, the fresh flavor of the fish head is kept in the meat as much as possible, and the taste of chopped pepper just penetrates into the fish, and the entrance is delicate and crystal with a gentle and spicy taste.
Shandong braised hairtail
Hairtail along the coast of China can be divided into two categories: the northern hairtail is larger than the southern hairtail, and it is distributed in the Yellow Sea, the East China Sea, the Bohai Sea and the South China Sea in China. Both fresh hairtail and frozen hairtail are easy to process and can be matched with various ingredients. Delicate meat, no muddy smell, crispy braised hairtail, with a bowl of rice, can immediately remind people of the taste of mom's cooking.
neosalanx taihuensis
The whitebait, shaped like a Hosta, is a freshwater fish, about seven to ten centimeters long. According to the Record of Taihu Lake Preparation, during the Spring and Autumn Period of Wuyue, Taihu Lake was rich in whitebait, which was tender, transparent, boneless and silvery in color. The best way to maximize the taste of whitebait is to use whitebait soup. Small fish are wrapped in the fragrant and tender eggs, and the taste is smooth but not greasy, and the taste is light but not scarce.
yangshuo beer fish
Yangshuo is a beautiful food culture landscape. If you don't eat it, you don't know, and you can't stop eating it. It's famous, if you don't try it, it's really a waste of time to visit here. Beer fish is a bit like hot pot fish in Sichuan cuisine. First, fry the fish in oil, and then put beer and various seasonings to burn it. The burning equipment is very special. Fish is put in a flat-bottomed plate, and there is a basin under the plate, and some water is put in it, and then the fire is below, unlike Sichuan hot pot, which directly puts the pot on the fire.
Korean loach soup
Misgurnus anguillicaudatus, known as "the ginseng in the water", likes to inhabit the bottom of still water and often appears in lakes, ponds and ditches. And the muddy surface layer rich in plant debris at the bottom of paddy field, loach can not only breathe through gills and skin. It also has special intestinal breathing function, when the weather is sultry or the material at the bottom of the pool rots. When causing severe hypoxia, loach can also jump out of the water surface or rise vertically to the water surface and swallow air directly with its mouth. At this time, the loaches in the whole water body rise to the surface to inhale, one after another. Therefore, western Europeans have the name of "climate fish". Loach has a unique flavor, tender and soft meat, and Korean loach soup is the most famous.
Shandong sweet and sour carp
The Book of Songs says: If you eat its fish, you will be the carp of the river. It has been in Ji 'nan Prefecture Records for a long time. According to the records of "the carp of the Yellow River, the crab of Nanyang, and the recipe", it shows that the carp of the Yellow River has become a well-known food as early as 3000 years ago. It is said that this dish originated in Luokou, Jinan, and then gradually spread to Shanxi, Henan and other places. When I was in Henan, I formed sweet and sour fried fish, carp baked noodles and other dishes.
Guizhou sour soup fish
Qiandongnan is located in the hinterland of Miao Ling, which is influenced by transportation conditions and inconvenient foreign exchange. The shortage of daily necessities, especially the lack of salt, urges people to constantly overcome, create and enrich their food culture. Over time, people here have created a dietary seasoning method of "replacing salt with acid". To a certain extent, it eased the dilemma of salt shortage, enriched the variety of diet, special geographical conditions and traditional ethnic eating habits, and constructed a self-contained acid series diet culture in southeastern Guizhou.
Jiangnan eel noodles
Eel noodles are very classic traditional pasta in the south of the Yangtze River. Wash the eel mucus, cut it in half, stir-fry it in small pieces, and add seasonings to stir well. Then add the noodles and fry them together. Finally, add the leek to color and enhance the taste. A bowl is full and delicious. There is a folk saying that "the eel competes with ginseng in the summer", which shows people's enthusiasm for eating eel.
Guangdong style steamed fish
Steamed fish in Cantonese style is a traditional dish in Guangdong Province, belonging to Cantonese cuisine. It belongs to the delicious food in Cantonese cuisine, and it tastes delicious. Clean the fish, put the shredded ginger on the fresh fish, boil the water and steam for 10 minutes or until cooked; Pour off excess juice, add shredded onion and coriander, drizzle with hot oil and steamed fish and soy sauce, and enjoy while it is hot.
Steamed Grass Carp in Vinegar Gravy
During the Republic of China, the scholar Liang Shiqiu once recorded the cooking method of this dish: the grass carp from the West Lake was selected, and the fish was no more than a foot long and weighed no more than half a catty. After being slaughtered, it was boiled with soup. When cooked, take out the pot, thicken the juice and pour it on the fish. Nowadays, this dish is served in several famous hotels in Hangzhou, but it is not common in Hangzhou residents' homes. The color of the West Lake vinegar fish dish is red and bright. Eating, the fish is tender and delicious, with crab flavor and unique characteristics.
Braised Wuchang fish
Braised Wuchang fish is a traditional dish of Han nationality, which belongs to hubei cuisine. Golden color, fat hypertrophy, fine waxy meat, oily and smooth, and extremely delicious. Wuchang fish is the main material, with onions, ginger, refined salt and other accessories. It tastes delicious and suitable for all ages, and is deeply loved and respected by the public.
Cooking method:
Wash Wuchang fish, remove scales and gills, and the surface of the fish becomes diamond-shaped blocks.
Cut onion into large sections, slice ginger, and keep coriander leaves.
Heat the pan, add oil, and when the oil is warm, add fish and fry until golden on both sides.
Put a little oil in the pot, stir-fry onion, ginger, garlic and pepper to make it fragrant.
Add fish and enough water, and pour in soy sauce, vinegar and cooking wine.
Add salt and sugar after the fire boils.
Reduce the heat and simmer for 30 minutes
Turn on the fire a little, collect the juice, sprinkle with fragrant leaves and serve.
Tips:
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What are your favorite fish? Leave a message in the comment area to share with everyone. Xiaobian also likes eating fish very much. ......
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