There are many cuisines in China, and the eight major cuisines have their own characteristics. However, Cantonese cuisine is always subject to all kinds of complaints, because its selection is too cold, such as the "three cheeps" made of a mouse cub, but it will be dwarfed by Thailand, a country not far from us. Thailand is also a country that advocates "dark cuisine" very much. In the local area, there is a dish called hot and sour ant eggs. The ingredients are just taken from the newly born ant eggs, which are mixed with Thailand's unique hot and sour sauce, thus forming a famous appetizer.
In addition, there are many strange dishes in Thailand, such as tadpole soup and cold chameleon. Although these dishes do contain high protein, the materials are really unacceptable to Chinese people. In fact, this is also due to the differences of national culture. Just as many foreigners find it difficult to understand why Chinese people like to eat braised duck neck chicken feet, the omnipotent Baye can't swallow preserved eggs. We might as well treat this dish as a fresh food.
However, in the Thai market, there is also a dish that is all the rage and regarded as a delicacy by Thai people. This dish was actually introduced from China, but now it has become a "forbidden dish", and it is "drunken shrimp".
In ancient China, Nantong, Ningbo and other ports near the river were famous shrimp sites, so the residents here also gave birth to a shrimp culture with a strong atmosphere, and then some people immediately developed the delicious food "drunken shrimp".
As the name implies, the method is also very simple, that is, put the shrimp into the wine, and it won't take long for the shrimp to get drunk, then put the ice cubes into a glassware, and finally put the live shrimp into it, which is soaked with yellow wine, and can be eaten after pickling for half a minute. It is said that consumers can not only taste the fresh flavor of the shrimp, but also taste the sweetness of the wine. Full taste, long aftertaste, soft and smooth.
In fact, shrimp is just an animal equipped with wine by ancient people. In the past, drunk geese and braised chickens could be seasoned with wine, and later there was a special seasoning for cooking wine. However, compared with those animals, the harm of "drunken shrimp" is self-evident, because doing so is nothing more than eating raw.
However, the parasites carried by Haihe fresh have always been a threat to people. Although sea shrimps are relatively safe than freshwater shrimps, they are less likely to carry parasites, in fact, eating undercooked shrimp meat may still cause diseases. Take the development of liver fluke as an example, which may lead to liver infection and inflammation, leading to cirrhosis or portal hypertension.
Therefore, this dish should be listed as a forbidden dish, so it is rarely circulated in the market. In Thailand, where the seafood market is booming, it is still carried forward. The Thai people's practice is becoming more and more advanced. After buying live shrimps, let them actively filter out the sediment in clean water, and slightly cut off the shrimp guns, whiskers and feet. Then pour ginger, garlic, green pepper and other condiments into the bowl, and mix them with medlar and yellow wine to make seasoning. Then pick up the fresh shrimp A Cong in clear water, then pour it into the yellow wine bowl, and cover it. At first, the fresh shrimp will jump in the bowl, until the bowl is completely quiet, and you can eat it when the cover is lifted. Many people also think that drunken shrimps pay attention to freshness, so they must be eaten within half an hour.
It does sound cruel and scary, so many passengers also said after reading it, "How can you get down?". Of course, as far as its taste is concerned, it should still be very delicious, but it involves your own safety. I advise you not to try it easily!