The tender Australian abalone slices look soft and languid, their flesh humming at the touch of chopsticks. Abalone shabu-shabu time is only about 6 seconds, will be sliced into the boiling soup quickly blanch a blanch. Too long, the abalone will not taste good when it is old. Shabu shabu slices of abalone dipped in seafood soy sauce, immediately into the mouth, crispy and elastic abalone in the tongue to stay, the thick freshness will be in the teeth and cheeks, the throat, the stomach spread out, the flavor of the rich and fresh and tender and far better than other seafood, chewing between the lips and teeth.
The ingredients must be of the finest Australian abalone quality, and the shabu-shabu base is also very sophisticated. Chef Deng has his own insights. He first tasted fresh abalone while traveling in Australia. The local Chinese restaurants served sliced abalone in stir-fry, but despite the heat and timing, it would get old easily. The seasoning could not overpower the abalone itself. With years of experience and a lot of brainstorming, he chose the Cordyceps Duck Soup as his top pick. Cordyceps is the best material, which costs tens of thousands of dollars per unit. Of course, the mastery of the fire is also very critical, so the precious materials boiled in the old duck soup, slightly white in color, rich and fresh taste mellow.
And the indispensable sauce, the right sauce can not only play the role of flavor, but also stimulate the sense of taste to enhance appetite. In view of this, the sauces here have been searched from many sources, and the secret recipes from various places **** smelt a furnace, whether it is Lu Xiang black bean sauce for seafood, or black pepper and herb sauce for meat, all of them show the flavor in the flavor, fresh and fresh strength.
In addition to abalone, Japanese Kobe beef is also a specialty. This kind of beef is really the best of the best in beef, fed with a special formula that ultimately presents meat that is uniformly fat and lean and delicate, so it is tender and flavorful, gluten-free and slag-free, and melts in your mouth. The Bird's Nest Shrimp Balls are also not to be missed. Bird's Nest is mixed with shrimp to form the balls, making the originally tasteless bird's nest sweet and savory. This unique idea makes the balls as colorful as glittering agate, and the taste is thick, moist, fresh and smooth as glue. The process of rolling, tarting, mixing, patting, and breaking are all handmade by human hands when making such balls, making each ball just right, each with its own character, and the taste and sale complement each other.
After the hot pot, I always feel it is a memory and a hope for the next full meal. Life must be happy, whether tomorrow can still be as fresh and so? The milky-white soup, with its pungent aroma, is a mouthful of flavor from the mouth all the way to the stomach, and gives rise to a feeling of warmth.
There is a saying in China that "the fragrance of wine is not afraid of the deep alley," and although Silver Beach Restaurant is hidden in a neighborhood complex, it is full of customers every day. Many people come here for the abalone hot pot.
Improved Sichuan cuisine abalone hot pot is very different from other places, the most awesome is this abalone juice nourishing pot base, with the earth chicken, duck, bone marrow to the bone marrow of the stick bone (in order to go greasy), 3 to 5 months old, 3 two or so of the crucian carp (the meat is the freshest), and abalone boiled for 24 hours, hanging out of the soup. Even the water used in the soup pot is spring water from Tanzhe Temple in Mentougou. When you taste a spoonful of this soup, many kinds of fresh flavors are naturally mixed together, but you can't taste any seasoning. Needless to say, this is the most popular "natural", guaranteed to drink the first bowl and want to drink the next bowl. And when you serve it, it's a big pot full of flavor, so it's affordable.
After drinking the soup, the dishes are also very sophisticated, and the first to be recommended is the Taiwanese fresh abalone. The first recommendation is the Taiwanese fresh abalone, which is small in size, but with a size of 6 to 7 times its size and a price of N hundred dollars, it's a lot more affordable than its older brothers, and when dipped in the store's secret sauce, the meat is very tender. There is also a chicken and jujube meatballs, which is a dish from Dream of Red Mansions. The book itself uses jujubes, but the restaurant uses chicken breasts and peeled jujubes to make meatballs in order to be healthier. When you eat, the waiter scoops them into balls with a small spoon and drops them into a pot with a spicy sauce that is flavorful and tender.
Taiwanese fresh abalone is 10 yuan per piece. The abalone is specially delivered from Fujian on the same day and is served fresh to order. Australian culture" is multicultural, and the Chinese have contributed greatly to the evolution of Australian cuisine, otherwise the Aussies might still be stuck cooking their God-given delicacies into a mess.
Golden Tang Seafood Restaurant is a well-known name in Sydney. The owner came to Sydney from Hong Kong in 1989 with his bare hands, and now, 14 years later, the then husband-and-wife restaurant has several chains, but the best place for abalone and lobster is this one in Chinatown.
The shopkeepers served on the bottom of the pot of water soup, palm-sized abalone has been sliced into very thin transparent fillets, to be boiling soup, the fillets to the boiling soup quickly blanch a blanch and fish up, slightly dipped in green mustard, and immediately sent to the mouth, the faster the process, the more enjoyment you get - crunchy and elasticity of the abalone popped up in the tip of the tongue, the thick freshness in the teeth and cheeks, throat and stomach pouch. The best part is the soup, which is actually the water in which the abalone is shipped, which is already milky white, and when you take a sip of it, you realize that there is nothing else left on earth.
Also Australian lobster, why is the lobster sashimi here more delicious than at home? Or a word: fresh. Long-distance transportation of lobsters, because they can not feed, must consume their own protein to maintain life, lobster meat head naturally loose, nutrition is also much worse.
From the 300-meter-high Sydney Tower revolving restaurant to see a 360-degree panoramic view of Sydney ② restaurant-lined Darling Harbour is Sydney's famous recreational area ③ TheRocks side stalls on the sweet corn to cream and pretzels poured on the delicious, highly recommended ④ Bondai beach side of the homemade ice cream store, red, green, green, 20 to 30 kinds of ice cream, really let the eyes also eat ice cream
Sensational! The seafood
Where does Sydney get so much of its seafood? The Sydney Fish Market. Every day, more than 100 types of seafood are shipped to Sydney eateries from the world's second-largest seafood market (the biggest is Tokyo's Tsukiji Fish Market), which sold enough seafood to fill the entire Olympic Sydney Arena over Christmas last year.
Dutch-style bidding from high to low at 5:30 a.m. every morning makes the place look like a stock exchange. After driving around, I found that eating seafood here is really cheap, half a lobster plus three oysters, some salmon and fried prawns in a huge pot of Seafood, only 25 Australian dollars, that is, 125 yuan, if not the stomach bag is full, the greedy cat I would have been sitting on my butt to the harbor side of the open-air restaurant to go.
It is said that Sydneysiders will drag their families here, ordering pots of seafood, drinking beer and looking at the scenery, and on holidays, naturally, they will go here to purchase some crazy - also a Sydney scene.