Tonight, I made an appointment with an authentic Boshan restaurant. The legend is particularly good. How good is it? You have to try.
Sure enough, it's not disappointing.
This is the traditional Boshan 44 seats.
There are five of us, and there are not enough people, so the dishes can't be regulated according to the traditional four or four seats. Reduce it. In addition, the fly in the ointment is that the hotel uses a round table. Authentic four or four seats, is to use the square table, which is more traditional.
The proprietress served the food herself, and introduced the culture of each dish of four or four seats with the standard "Bopu", which implied meaning. As a senior gourmet, she is known as the authentic Boshan daughter-in-law. When she first heard the culture of four or four seats in Boshan, she was amazed.
The first is four dried fruits, four fresh fruits, four snacks and four platters. As the local saying goes, before eating, have a snack.
Everyone will have a bowl of sour and confused, sour and salty, and have an appetizer.
Then, a start on the main dish:
Take the lead.
In turn, there are four big pieces, four rows of pieces and four buckle bowls.
We measured it, so we only gave us some fine products:
Fish maw and ginseng soup.
Soup is made from an old hen and some pig bones every day. You should drink more soup than meat.
Boshan tofu box
Traditional Boshan cuisine is said to be very particular about eating. Take the treasure first, then enter it, and finally hide it. Make a fortune.
Fried spring rolls.
The fried spring rolls here don't use leeks at all, only fresh Toona sinensis. It's delicious!
Fried ribs.
Organic pork, a long-lost meat flavor, actually tasted like a child.
Scalded scallops.
This is a buckle bowl series and a traditional Boshan dish. Covered around, it is the egg white of fried boiled eggs, with bamboo shoots and meat in the middle and scallops at the top of the bowl. A wonderful dish.
Stir-fried kidney flower.
Classic Boshan cuisine, the most test of the chef's knife skills and skills, of course, the early treatment is also very important. Which link is not satisfactory, and you can't eat this perfect waist flower.
Sweet and sweet.
Classic Boshan cuisine, four-color sweet rice, sweet and sweet.
Stir-fried seasonal vegetables.
Not to mention the taste, just this color, love love.
Fish beat its tail.
A Classic of Shandong Cuisine-Sweet and Sour Carp.
This carp style is made of 60-degree oil, cooked with both hands, fried in an oil pan for 40 minutes to get the effect of crispy outside and crispy inside, and finally poured with sweet and sour juice. Perfect!
I have to say that this hotel has good ingredients, good knives and good taste. Their family has its own breeding factory and vegetable planting base. Most of the vegetables and all the pork come from their own factories, which are organic and delicious. Authentic Boshan chef, traditional Boshan cuisine practice, even the order of serving and the setting of dishes are quite particular, which has opened our eyes. Every dish is carefully explained by the proprietress, which is also interspersed with two-part allegorical sayings, doggerels and prize-winning questions and answers. This meal is not just a meal, but a Boshan culture! Hey, we who call ourselves cultural people suddenly feel taller than a little!
The bright spot is that we all came for the fried buns in this store, which is said to be very popular. There are countless guests who drive all the way to pack. What kind of fried bag is it? You must taste it! So, as soon as we were seated, we ordered two fried buns, one with meat and one with a dozen. Halfway through the meal, a waiter came to confirm with us: Is it half meat and half vegetarian? We all agree: one meat, one vegetable, two servings! The waiter's expression is very complicated. She must be thinking, are all the five guests at this table Wu Song's appetite? In fact, she didn't know that our plan was to taste one for each person and pack the rest for tomorrow!
The fried dumplings are delicious, both meat and vegetarian are delicious, but perhaps the expectation is too high, or maybe everyone is full, so I don't think they are much better than my fried dumplings. Or, the ruler is longer and the inch is shorter, or, Lao Zhang's fried bag is better!
When I'm full, I'll tell another story: The first time I ate four or four seats in Boshan was my engagement day. At my mother-in-law's old house, I sat at the table and the food was served by the village Boshan chef. The first time I saw the battle, I felt that four dishes and eight bowls, the last wave, the next wave, were very ceremonial. In a blink of an eye, my daughter-in-law has been a woman for many years, and my little Wang is about to marry her. Generation after generation, cultural heritage, Excellence, tradition can not be lost!
Finally, it's not an advertisement. The name of the hotel is Qiaoshenzhou.