Anchovies are also called "butterfly crops" in some restaurants in China. They fry fish tails in their shells. This is decorative and makes them easy to operate. For best results, use raw prawns or tiger prawn tails-these are usually headless and gray, and turn bright pink orange when cooked. Perfect for cocktails or grabbing food.
Buffet, they can also be used as appetizers.
Zhenjiang crystal meat dishes have a history of more than 300 years. People always enjoy talking about its delicacy. Anyway, this special dish was produced by a mistake.
Squirrel mandarin fish During the Qing Dynasty, Emperor Qianlong walked into a restaurant called Songhelou while visiting Yangzhou's scenic spots. After finding a carp on the altar, he insisted on cooking it and serving it to him. In ancient times, the fish placed on the altar were purely used for offering sacrifices to gods and ancestors, not for eating. But since Qianlong was the emperor, the waiter had no choice but to negotiate with the chef.
The chef decided to make the carp head into the shape of a squirrel to solve this problem. The same probation as his restaurant name (Song He), thus avoiding the explosion of cooking a diving fish.
This dish is rich in fragrance, crispy and tender, and won the praise of the emperor. The story of the emperor eating fish in Songhe restaurant has been passed down to this day. This dish is famous for its squirrel shape. Emperor Qianlong ate this dish at all festivals, and the chef later upgraded it, replacing a carp with a mandarin fish and calling it sweet and sour squirrel fish.
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Where to eat Hangzhou specialties?