Hailing Island’s top ten food rankings, let me share what I know.

The top ten delicacies of Hailing Island include: Sea urchin rice, stir-fried crab and cuttlefish cake, stir-fried squid, shrimp dumplings, walnut buns, seafood set, pork intestines, fish noodles, mackerel rice, Hailing Island fish noodles, fish noodles are one of the famous dishes of Zhapo Fishing Port.

.

Commonly known as fish noodles.

Remove the bones from the cut and scaled fresh fish, cut off the head and tail, then cut the fish into inch-wide fish strips, place them on a large round chopping board and chop repeatedly until they are very mushy.

The minced fish meat should not be too thin, but should be sticky.

Pour some flour on the table, and then mix a little flour into the fish meat little by little, kneading it while mixing until it is no longer sticky to your hands.

And you need to beat the front and back sides alternately, divide the mixed dough into several doughs, and stretch them into a round fish noodle dough as big as a round fan and as thin as paper. Put the round pancakes one by one on the pot to steam.

, after taking it out of the pot and cooling, use a knife to cut it into thin strips like noodles and set aside. If you want to dry the noodles, put them on a rice sieve to dry in the sun and you can eat them at any time.

The key to making fish noodles is adding salt.

If you add too much salt, the dough will not break apart when you beat it; if you put too little salt, the dough will fall apart.

The usual way to eat it is fried fish noodles or boiled noodles in soup.

The uniqueness of Zhapo's fish noodles can be summed up in four words: soft, smooth, sweet and refreshing.

Mackerel Rice: Strolling through the streets of Zhapo, the rich and sweet smell of Mackerel Rice draws people to one of the food stalls.

As the saying goes: The first awn, the second pompano, and the third pompano.

Mackerel has sweet and smooth meat, is fragrant and delicious, rich in nutrients and delicious in taste.

To make mackerel rice, you need to use 1 to 3 kilograms of mackerel. If it is too big, it will not taste good, and if it is less than 1 kilogram, it will not taste good.

To make the mackerel fresh, first cut the mackerel into pieces the size of small sugar cubes (no bones), and add the same size pieces of lean pork. You can also add a small amount of sausage.

After cutting the fish and pork, stir-fry over high heat until mature. Add heavy lard when frying, add some minced chili pepper, a little minced ginger, onion, garlic, soy sauce, oil, sprinkles, and sugar. Remove from the pot and use a basin.

, then wash the pot and cook, preferably fried rice, half fried and half boiled. After the rice is about 70% cooked, add the fried fish and pork and bake for a few minutes. When cooked, add fried peanut oil,

Mix the onions, etc. and it becomes a fragrant and hot mackerel rice.

It has a unique flavor and is the highest courtesy when fishermen receive distinguished guests.

The mackerel rice is indeed a delightful and satisfying meal.

Its special features can be summed up in five words: fragrant, crisp, sweet, refreshing and smooth.

I'm thinking about how comfortable it is to sit at a warm food stall when the cold wind blows from the north, eating mackerel rice with relish, and letting the sweet, smooth and crispy food wrap you up warmly.